TOFU MANUFACTURING METHOD - HOUSE FOODS CORP

Title:

TOFU MANUFACTURING METHOD

Document Type and Number:

Japanese Patent JPH1084904

Kind Code:

A

Abstract:

To provide a method for simply manufacturing tofu (bean curd) of a high quality which is satisfactory in hardness, shape retaintivity and taste feeling.

In order to heat-processing softened and ground soybeans obtained by normal method and soybean milk separated form them and then solidifying soybean milk obtained by this to manufacture tofu(bean curd), following conditions are specified: (A) time for raising a temperature from 60°C to 90°C at the time of warming a material to the product temperature of (B) necessary for heating processing is made within 150 sec, (B) heating processing is executed at the product temperature 90 to 105°C of the material, (C) the viscosity of soybean at 20°C after heating processing is made not more than 110cp and (D) Brix of soybean after heating processing is made 9 to 15%.

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Inventors:

AMANO TOSHIO
MURAO SHIGERU
NISHIDA YOSHIKAZU
MIYAMOTO KURUMI

Application Number:

JP26259996A

Publication Date:

April 07, 1998

Filing Date:

September 10, 1996

Export Citation:

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Assignee:

HOUSE FOODS CORP

International Classes:

A23L11/00; A23C11/10; A23C20/02; (IPC1-7): A23L1/20

Attorney, Agent or Firm:

Masahiko Sudo

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