SOYBEAN CURD PUREE, AND PROCESS AND APPARATUS FOR PREPARING THE SAME

摘要

A soybean curd puree which can be applied to various foods and are useful for expansion of applications of soybean milk, and a process and apparatus for preparing the same, and the apparatus comprises a system in which a raw material tank, heating means, a holding pipe, first emulsifying dispersion means, cooling means and second emulsifying dispersion means are arranged in that order, and coagulant supply means connected between the heating means and the holding pipe, and the process comprises adding the coagulant to the soy milk, holding the temperature thereof at 40 to 90 DEG C to form a coagulated product, pre-crushing the product by the first emulsifying dispersion means, followed by cooling to 10 to 35 DEG C , and crushing the product by the second emulsifying dispersion means into particles having the average particle diameter of 2 to 15 mu m and 90% particles diameter of not more than 35 mu m.