Method for grinding soybeans and method for producing tofu
AssigneeKikkoman Corporation
InventorsMasaru Matsuura, Akio Obata, Norikazu Fujii, Akio Nobuhara, Danji Fukushima
Life of this patent
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Abstract
This invention relates to a method for grinding soybeans by grinding soaked soybeans together with a predetermined amount of water to obtain a soybean slurry which method comprises grinding the soaked soybeans in the presence of 10 to 30% by volume of air relative to the total weight of the soaked soybeans and the water, and also to a method for producing retort or aseptic packed tofu using the soybean milk obtained by the method of grinding.
Claims14
A method for grinding soybeans by grinding soaked soybeans together with a predetermined amount of water to obtain a soybean slurry which method comprises grinding the soaked soybeans at a temperature not higher than about 15.degree. C. in the presence of 10 to 30% by volume of air relative to the total weight of said soaked soybeans and said water.
A method for producing retort packed tofu which comprises the steps in sequence of (a) soaking dehulled soybeans in water at a temperature of 45.degree. to 55.degree. C. and a pH of 9 to 11 for a sufficient time to remove from the soybeans at least 45% of the soluble saccharides contained therein;
- (b) cooling said soaked soybeans and then grinding them at a temperature not higher than about 15.degree. C. by using cold water at 10.degree. C. or below in an amount 3 to 4 times the weight of the soybeans and in the presence of 10 to 30% by volume of air relative to the total weight of soaked soybeans and water to obtain a soybean slurry;
- (c) heating the soybean slurry at 95.degree. to 110.degree. C. and then filtering the slurry to separate it into soybean milk and bean-curd refuse;
- (d) deaerating the soybean milk, then adding a coagulant to the milk, filling the milk into a heat resistant container, and tightly sealing the filled container;
- and (e) subjecting the tightly sealed container to retort treatment to effect sterilization and coagulation of the soybean milk, and then cooling the container.
A method for producing aseptic soybean milk which comprises the steps in sequence of (a) soaking dehulled soybeans in water at a temperature of 45.degree. to 55.degree. C. and a pH of 9 to 11 for a sufficient time to remove from the soybeans at least 45% of the soluble saccharides contained therein;
- (b) cooling said soaked soybeans and then grinding them at a temperature no higher than about 15.degree. C. by using cold water at 10.degree. C. or below in an amount of 3 to 4 times the weight of the soybeans and in the presence of 10 to 30% by volume of air relative to the total weight of soaked soybeans and cold water to obtain a soybean slurry;
- (c) heating the soybean slurry at 95.degree. to 110.degree. C. and then filtering the slurry to separate it into soybean milk and bean-curd refuse;
- and (d) heat-sterilizing the soybean milk obtained.
A method for producing aseptic packed tofu which comprises the steps in sequence of (a) soaking dehulled soybeans in water at a temperature of 45.degree. to 55.degree. C. and a pH of 9 to 11 for a sufficient time to remove from the soybeans at least 45% of the soluble saccharides contained therein;
- (b) cooling said soaked soybeans and grinding them at a temperature not higher than about 15.degree. C. by using cold water at 10.degree. C. or below in an amount of 3 to 4 times the weight of the soybeans and in the presence of 10 to 30% by volume of air relative to the total volume of soaked soybeans and cold water to obtain a soybean slurry;
- (c) heating the soybean slurry at 95.degree. to 110.degree. C. and then filtering the slurry to separate it into soybean milk and bean-curd refuse;
- (d) heat-sterilizing the soybean milk at 120.degree. to 140.degree. C.;
- (e) adding an aseptic coagulant to the sterilized soybean milk, filling the resulting mixture aseptically in a container, and tightly sealing the filled container;
- and (f) heating the container at 70.degree. to 100.degree. C. to effect coagulation of the soybean milk.
Dependencies are inferred from the claim text.