PURPOSE: To prepare the titled novel bean curd free from syneresis, having excellent palatability, and effective especially to the case using a quick-acting coagulant such as magnesium chloride, etc., by filling a coagulant-containing soya milk, etc. in a packaging container, and sealing and heating the content to effect the slow coagulation of the curd.
CONSTITUTION: The objective bean curd can be prepared by (1) mixing (A) soya milk or an aqueous solution of separated soybean protein with (B) a polymeric phosphoric acid salt and (C) casein, casein salt or a composition composed mainly of casein, (2) homogenizing the mixture, (3) adding (D) a coagulant before or after the homogenization treatment, (4) filling and sealing in a closed vessel, and (5) heating the content to effect the coagulation. The amounts of the components B and C are preferably 0.05W0.4wt% and 0.1W1.2wt% based on the component A, respectively. The homogenization is carried out preferably under a pressure of 50W700kg/cm2 using a high-pressure homogenizer, and the addition of the coagulant is carried out preferably after the homogenization treatment.
MATSUMURA YASUSHI
SENGOKU KOUJI
NAGATOME YOSHIAKI
| JPS4868762A | 1973-09-19 | |||
| JPS5449366A | 1979-04-18 | |||
| JPS5816753A | 1983-01-31 |
Next Patent: PREPARATION OF PACKED BEAN CURD