| 摘要 |
PURPOSE:To rapidly and efficiently produce packaged soybean curds and to simplify its equipment in relation to the subject method for producing soybean curd capable of long-term storage. CONSTITUTION:Soy milk obtained by the conventional method is heat sterilized at >=100 deg.C and then cooled. During the above-mentioned cooling process, the soy milk cooled to the coagulation treatment temperature of <=90 deg.C and a sterilized soy milk coagulant are charged into a package. At a time of the packaging, the soy milk is immediately subjected to coagulation treatment at the above-mentioned coagulation temperature and the package is then tightly sealed. Thus, the supply efficiency of heat is improved by utilizing surplus heat in the sterilization process and continuously coagulating soy milk. Three processes of soy milk packaging, admixture of a coagulant and coagulation of the soy milk can almost simultaneously be carried out and the production procedure can be simplified. Thereby, production of soybean curd can be done promptly. |
