| 摘要 |
PURPOSE:To obtain the title soybean curd serviceable for six months or longer at normal temperature with tolerance to retort by making a coagulant and specific transglutaminase act on soybean milk and by packing a vessel with the resultant soybean curd prepared followed by making a retort treatment. CONSTITUTION:Soybean milk is subjected, at <=80 deg.C, to the action of (1) a coagulant an (2) transglutaminase independent of Ca<2+> and catalyzing the acyl transition reaction of the gamma-carboxyamide group in the glutamine residue in peptide chain to prepare soybean curd. A heat-resistant vessel is then packed with the above soybean curd followed by making a retort treatment, thus obtaining the objective soybean curd. The transglutaminase to be used can be produced from microorganisms e.g., Streptoverticillium sp. By using the above transglutaminase, the objective high-quality gelled product can be produced at very low levels in both the enzyme and substrate concentrations either in the presence or absence of calcium. |
