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Title:
PRODUCTION METHOD OF HIGH CALORY SOYBEAN CURD
Document Type and Number:
Japanese Patent JP2017038575
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a production method of high calory soybean curd, capable of adding a function unique to medium chain fatty acid, and deliciousness, and improving shelf life, by improving a production step of soybean curd.SOLUTION: A production method of high calory soybean curd comprises: a germination step S10 for acquiring concentrated soybean milk in which a soybean solid content in soybean milk is enhanced to 12-14 mass%, then leaving the concentrated soybean milk in temperature of 30-40°C for promoting germination of spore; a grease addition step S20 for adding as a grease component, medium chain fatty acid to the concentrated soybean milk after being subjected to the germination step S10, for acquiring grease-added soybean milk; a stirring step S30 for stirring the grease-added soybean milk; a high temperature sterilization step S40 for, heating the grease-added soybean milk under temperature of 120-150°C, for 2-6 seconds, for acquiring sterilized grease-added soybean milk; a defoaming step S50 for defoaming the sterilized grease-added soybean milk; and a filling molding step S60 for filling the sterilized grease-added soybean milk after being subjected to the foaming step S50 in a prescribed container for forming high calory soybean curd.SELECTED DRAWING: Figure 1

Inventors:
NAKAMURA MASAHIRO
ITO HIROKI
HAYASHI AKIHITO
HAMAGUCHI NOBUTOSHI
Application Number:
JP2015163784A
Publication Date:
February 23, 2017
Filing Date:
August 21, 2015
Export Citation:
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Assignee:
IMURAYA GROUP CO LTD
International Classes:
A23L11/00
Domestic Patent References:
JPH10286073A1998-10-27
JPH10179071A1998-07-07
JP2006051018A2006-02-23
JPH1042819A1998-02-17
JPS56127061A1981-10-05
JP2007252383A2007-10-04
JP2003245503A2003-09-02
Foreign References:
WO2002094039A12002-11-28
WO2008102503A12008-08-28
Attorney, Agent or Firm:
Noriaki Goto