Preparation of soybean milk
专利汇可以提供Preparation of soybean milk专利检索，专利查询，专利分析的服务。并且PURPOSE: To prepare a soybean milk which is a raw material for a smooth bean curd (tofu) having improved taste without forming a bean-curd refuse as a by-product, by using a finely pulverized soybean with the seed coat of particle size ≤200 mesh, to eleiminate the boiling over of the soybean milk from a cooker without requiring an antifoaming agent.
CONSTITUTION: After removing dust, the whole soybean with the seed coat is used as a raw material 1, pulverized finely at a low temperature to a particle size ≤200 mesh in a low-temperature pulverizing step 2. The resultant soybean flour is mixed with water and a soybean milk as a water-soluble protein, steamed with steam jetted from a steam generator 4, disolved at a given temperature and pressure, heat-treated in a mixing and heat-treating step 3 without using an antifoaming agent, and then collected in a container 5. The soybean milk in the container 5 is partly refed to the step 3, and the remaining soybean milk in the container 5 is mixed with a coagulant, e.g. bittern, in a coagulation step 6 and finished in a bean curd forming step 7. The use of fine powder of soybean with the seed coat and the addition of the soybeen milk in the mixing and heat-treating step 3 prevent the reaggregation of the powder and boling over of the soybean milk from a cooker without requiring an antifoaming agent and eliminate the occurrence of bean-curd refuse to improve the yield of the soybean milk remarkably.
COPYRIGHT: (C)1981,JPO&Japio，下面是Preparation of soybean milk专利的具体信息内容。
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