PURPOSE: To prepare the subject bean curd resistant to the deterioration of quality by adding a coagulant to a soya milk, filling and sealing the mixture in a container formed by laminating a polyvinylidene chloride and an ethylene- vinyl alcohol resin and heating under pressure.
CONSTITUTION: Soya milk prepared from soybeans pretreated to remove ≥45% of soluble sugar is added with a coagulant such as magnesium chloride. The mixture is filled in a container produced by laminating a polyvinylidene chloride 2, an ethylene-vinyl alcohol resin 1 and a polypropylene resin 3, sealed with a plastic film, etc., having the same composition as the container, treated with a retort sterilizer at 120°C for 40min and cooled to 30°C in water to obtain the objective bean curd.
| JP2007236303 | HERB-CONTAINING PACKAGE |
| JP2003012045 | BARRIER POUCH |
MATSUURA MASARU
SAEKI MASATOSHI
