| 摘要 |
PURPOSE:After adjusted in the water content, raw soybeans are sealed into a pouch and kept at high pressures and temperatures, thus conducting the boiling and sterilization in one operation and increasing the productivity because of its high operability and short-time treatment. CONSTITUTION:Raw soybeans are weighed and dipped in water for 12-24hr, then water is separated by centrifugation to adjust the water content. Salt is added thereto as a heat nonfusible seasoner and they are put into pouches or vessels of plastic 2, then the pouches or vessels are heat sealed. The sealed pouches or vessels are placed in a high-pressure heater and heated at 120 deg.C and 2kg/cm<2> for 15- 20min. When liquid sugar 5 is used as a heat-fusible seasoner, the liquid sugar is contained in a smaller pouch 4 with opened one end and the other weakly heat- fused end 3 and the smaller pouch is placed in the pouch or vessel 2. Both of the opened ends of the pouches 2 and 4 are piled and heat fused to be sealed. Then, they are boiled and sterilized and a pressure is loaded through the pouch 2 on the small pouch 4, which is bursted on the weakly heat-fused part 3. |
