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Patent Searching and Data


Title:
METHOD FOR PRODUCING SOYBEAN MILK AND BEAN CURD
Document Type and Number:
Japanese Patent JP2002262806
Kind Code:
A
Abstract:

To provide a method for producing soybean milk and bean curd by which the soybean milk and the bean curd having milky and mild feeling, and excellent taste and flavor without grassy smelling can be produced by heightening the proportion of soybean milk particles formed into fine granules.

The soybean milk is obtained by soaking raw material soybeans in soft water, grinding the soaked soybeans while adding the soft water, and separating the soybean milk from bean curd refuse. The resultant soybean milk is subjected to a high-temperature reduced-pressure treatment of raising the temperature to 120-150°C and thereafter reducing the pressure to the pressure of (-0.05)-(-0.08) MPa. The soybean milk obtained thus is subjected to a high- pressure treatment under 5-15 MPa at 70-100°C by a double pipe type heating apparatus for flowing the soybean milk in an inner pipe and flowing a heating medium between the inner pipe and the outer pipe, or to a high-pressure treatment under 20-150 MPa at 70-80°C by a high-pressure homogenizer.


Inventors:
NAKANO TAKAO
KAWASHIMA SHIGEKI
SATO MASAKI
Application Number:
JP2001068104A
Publication Date:
September 17, 2002
Filing Date:
March 12, 2001
Export Citation:
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Assignee:
ASAHI FOOD PROC CO LTD
International Classes:
A23L11/30; A23C11/10; A23C20/02; A23L11/00; (IPC1-7): A23L1/20; A23C11/10
Attorney, Agent or Firm:
Ishikawa Arata