SOYBEAN MILK, SOYBEAN MILK PACKS AND PROCESS FOR PRODUCING THE SAME AND PROCESS FOR MANUFACTURING TOFU BY USING THE SAME

摘要

A process for producing a soybean milk and soybean milk packs characterized by comprising cooking ground syobeans with the use of superheated oxygen-free steam containing no or little oxygen; thus extracting soybean proteins to give a cooked soybean paste (i.e., go); separating a solid soybean curd lees (i.e., okara) in the oxygen-free state without cooling the go to give a soybean milk containing no or little dissolved oxygen and having soybean proteins suspended therein; further filling the thus produced soybean milk into pack containers in an oxygen-free state with no or little dissolved oxygen without heating or cooling the soybean milk; sealing the containers; and then storing at 1 to 10 DEG C, and the soybean milk and soybean milk packs thus produced. A process for manufacturing a tofu characterized by comprising introducing the above soybean milk or the contents of the soybean milk packs into an insulating container for manufacturing tofu; adding an appropriate amount of a solidifying agent thereto followed by mixing; placing non-corrosive electrodes in both sides of the insulating container; passing a phase current between these electrodes under such conditions that no electrolysis occurs; and thus heating the mixture to give a tofu. Thus, it is possible to provide a soybean milk with high qualities which can be stored while sustaining the sweet taste, smell, deliciousness and freshness characteristic to soybean milk without undergoing deterioration and can be drunk as such or used in manufacturing high quality tofu products and soybean milk packs containing the soybean milk which can be easily handled. These soybean milk packs can be surely produced in a stable state. Moreover, use of the above soybean milk and soybean milk packs makes it possible to manufacture a tofu with high qualities.