Process of preparing shelf-stable "tofu" at normal temperature for long term
AssigneeAjinomoto Co., Inc.
InventorsMasahiko Nonaka, Takahiko Soeda, Keiko Yamagiwa, Hiroko Kowata, Masao Motogi, Seiichiro Toiguchi
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Abstract
Shelf stable soybean curd which is stable for extended periods of time is prepared by reacting soy milk with a solidifying agent and a transglutaminase, which is not dependent on Ca.sup.+2 ions and which is capable of catalyzing the acyl rearrangement of .gamma.-carboxyamide in the glutamine residue of a peptide chain at a temperature not higher than 80.degree. C. to prepare a soybean curd, packing the thus prepared soybean curd in a heat-resistant container, and retorting the packaged soybean curd.
Claims7
A process for preparing shelf stable soybean curd that is stable for extended periods of time, comprising:
- reacting soy milk with effective amounts of a solidifying agent and a transglutaminase that is not dependent on Ca.sup.+2 ions and which catalyzes the acyl rearrangement of .gamma.-carboxyamide in the glutamine residue of a peptide chain at a temperature not higher than 80.degree. C. to prepare a soybean curd;
- packing the thus prepared soybean curd in a heat-resistant container;
- and
- retorting the packaged soybean curd.
Dependencies are inferred from the claim text.