| 摘要 |
PURPOSE:To produce sterilized packed TOFU (bean curd) having improved taste and flavor close to those of TOFU made by a classical method, low water separation properties, preservable for a long period at normal temperature, by equalizing denaturation of protein of sterilized soybean milk. CONSTITUTION:Peeled raw soybeans from which hydrocotyls are removed are exposed to superheated steam at 150-200 deg.C for about several seconds, thermally sterilized, mixed with 4-7 times as much warm water at 40-65 deg.C as the raw soybeans and pulverized in an atmosphere from which oxygen is removed to give raw soybean slurry. Then the soybean slurry is separated into soybean milk and bean-curd refuse, the prepared soybean milk is degassed, heated at >=115 deg.C for at least >=1sec, sterilized and soybean protein is thermally denatured. then the prepared sterilized and denatured soybean milk is sterilely mixed with a coagulant, sterilely packed and sealed in sterile containers in a sterile atmosphere and then the soybean milk is coagulated. |
