To provide a method for producing soya milk or bean curd enabling the production of soya milk or bean curd having high quality in high yield in a short time while producing little or no bean curd refuse as a by-product.
Raw soybean flour produced by finely pulverizing whole or peeled soybean grains is forcibly emulsified with an emulsifying machine by mixing, dispersing and emulsifying with water. The emulsification is carried out by using a high-speed agitator to rotate the soybean flour and water at a rotational speed of ≥800 rpm or a pressurizing apparatus to keep the soybean flour and water under uniform pressure of ≥10 MPa. An alkaline water or water added with an alkaline additive is used as the water to be mixed with the soybean flour. The liquid obtained by the forced emulsification is heated to obtain soya milk, the milk is forcibly cooled with a plate cooler, or the like, and a coagulating agent is added in the solidification stage to obtain bean curd.
HANIYU YOSHINOBU
IWASAKI MASAKI
HANIYU YOSHINOBU
IWASAKI MASAKI
| JPS60141247A | 1985-07-26 | |||
| JPS6012951A | 1985-01-23 | |||
| JPS52125654A | 1977-10-21 | |||
| JPS53115856A | 1978-10-09 | |||
| JPS58193667A | 1983-11-11 |