| 摘要 |
PURPOSE:To obtain the titled bean curd (TOFU), rich in water holding property and elasticity with improved flavor, by dipping whole soybeans in water under electricity conduction, grinding the soybeans while hydrating the soybeans with hot water at a low temperature, separating soybean milk from bean curd refuse, sterilizing the soybean milk at an ultrahigh temperature, and quick cooling the resultant sterilized soybean milk. CONSTITUTION:(a) Whole soybeans are dipped in water and swelled in the water dipping step. In the step, dipping treatment for passing a current through the dipping solution to the whole soybeans is carried out. (b) The swollen whole soybeans are ground while hydrating the soybeans at a temperature as low as 45-63 deg.C to prepare a ground soybean liquid (GO), which is then separated into bean cured refuse and soybean milk. (c) The soybean milk is then sterilized by ultrahigh temperature sterilization at 63 deg.C 121 deg.C for <=5sec. (d) The soybean milk is then quickly cooled from 121 deg.C to 80 deg.C to carry out the heat denaturation treatment for preventing the superheating of the protein and give the aimed bean curd with high protein content and high quality. The above-mentioned treatment at the temperature as low as 45-63 deg.C acts to the suppress the extraction of glycoside components contained in the seed coat and hypocotyl part of the whole soybeans adversely affecting the flavor and further reduce the protein denaturation by heating at low temperature. |
