Sätt att framställa en aseptisk koagulerad livsmedelsprodukt

摘要

A method of manufacturing an aseptically packaged and coagulated food product by means of adding a sterile coagulating agent in the form of a solid inorganic salt to a sterilised liquid food product, according to which method the sterile coagulating agent is produced by sterilising two salt solutions containing the reactants to said solid salt each separately and thereafter mixing and reacting them to form the solid salt. The salt solutions may be mixed and reacted either in a separate stage before addition to the liquid food product or at the same time as they are added to the liquid food product. The salt solutions are preferably aqueous solutions sterilised by means of so-called microfiltration. A well-suited liquid food product for coagulation according to the method is soy milk to which is added calcium sulphate (CaSO4) or potassium sulphate (K2SO4) as the coagulating agent.