Production of storable soybean curdlike food product
专利汇可以提供Production of storable soybean curdlike food product专利检索，专利查询，专利分析的服务。并且PURPOSE: Albumen is added to an aqueous dispersion of curd that is obtained by coagulating soybean milk with an acid or salt, they are packed in a vessel and heated at high pressure and temperature to effect simultaneous sterilization and coagulation of the soybean milk, thus producing a soybean curdlike food product without deterioration in quality.
CONSTITUTION: Soybean milk is made from raw soybean or defatted soybean and an acid, salt alone or the combination thereof is added to the milk to effect the coagulation. After the supernatant is excluded, the curd is hydrolyzed to form a uniform dispersion in water again. Albumen is added to the dispersion in an amount of 1.9W68wt% and the mixture is packed in a vessel. The vessels are heated in a high-temperature and high-pressure heater at 100W140°C to effect simultaneous coagulation and sterilization. The heating time depends on the material and shape of the vessel, however, generally about 20min at 110°C, 10W60min at 120°C or 5W40min at 130°C is preferred.
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