PURPOSE: To obtain aseptic bean curd having smooth texture and sufficient hardness, by adding a specific amount of separated soybean protein to soya mild prepared by conventional method, homogenizing the mixture, sterilizing by direct heating with steam, adding a coagulant solution to the sterilized mixture and aseptically filling the product in a vessel.
CONSTITUTION: Soya milk prepared by conventional method is heated, added with 1W4wt% separated soybean protein having high coagulation property, homogenized preferably under a pressure of ≥50kg/cm2 and sterilized by direct steam-heating method. The obtained sterilize soya milk having high protein content is continuously added with a sterilized coagulant solution in a pipe line at a specific ratio and homogeneously mixed. The mixture is aseptically filled in a vessel, sealed and thermally coagulated to obtain a bean cured having a hardness of ≥130 measured by a curd tension-meter.
KUWABARA KUNISUKE
OIZUMI SABURO
MIZUGUCHI KENJI
KOIDE OSAMU
SHIMADA HIROSHI
