【発明の名称】容器入り豆腐の製造法

Title:

【発明の名称】容器入り豆腐の製造法

Document Type and Number:

Japanese Patent JPS6053589

Kind Code:

B2

Abstract:

A method of manufacturing a packaged soybean curd with a long shelf life without the inclusion of any artificial additives such as coagulating agents, germicides and the like; wherein soybean juice is subjected to lactic acid fermentation until its pH is reached to a value equal to or less than a value which is determined from the percentage of the solids content (5-16 wt. %) of soybean juice and then is subjected to heating (60 DEG -95 DEG C., 10-100 minutes) to adjust the curd tension to above 20 g.

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WO/2002/037985	SOYBEAN MILKS CONTAINING EPA AT HIGH CONCENTRATION AND PROCESS FOR PRODUCING THE SAME
JP7420189	Method for producing plant-based fermented milk

Inventors:

OGASA KATSUHIRO
KUBOYAMA MORIO
KUWABARA KUNISUKE
KATO MAKOTO
SHIMADA HIROSHI

Application Number:

JP10088379A

Publication Date:

November 26, 1985

Filing Date:

August 08, 1979

Export Citation:

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Assignee:

MORINAGA MILK INDUSTRY CO LTD

International Classes:

A23C20/02; A23L11/00; (IPC1-7): A23L1/20; A23L1/20

Attorney, Agent or Firm:

Mulberry Hara Fumio

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