Title:
【発明の名称】長期常温保存可能な豆腐の製造法
Document Type and Number:
Japanese Patent JP2536086
Kind Code:
B2
Abstract:
Shelf stable soybean curd which is stable for extended periods of time is prepared by reacting soy milk with a solidifying agent and a transglutaminase, which is not dependent on Ca+2 ions and which is capable of catalyzing the acyl rearrangement of gamma -carboxyamide in the glutamine residue of a peptide chain at a temperature not higher than 80 DEG C. to prepare a soybean curd, packing the thus prepared soybean curd in a heat-resistant container, and retorting the packaged soybean curd.
Inventors:
NONAKA MASAHIKO
SOEDA TAKAHIKO
YAMAGIWA KEIKO
KOBATA HIROKO
MOTOKI MASAO
TOIGUCHI SEIICHIRO
SOEDA TAKAHIKO
YAMAGIWA KEIKO
KOBATA HIROKO
MOTOKI MASAO
TOIGUCHI SEIICHIRO
Application Number:
JP21970388A
Publication Date:
September 18, 1996
Filing Date:
September 02, 1988
Export Citation:
Assignee:
AJINOMOTO KK
International Classes:
A23L11/00; A23C20/02; (IPC1-7): A23L1/20
Attorney, Agent or Firm:
Yoshio Kawaguchi (3 outside)