METHOD OF PRODUCING CALCIUM-ENRICHED ASEPTIC SOY BEAN CURD

A method of producing an aseptic calciαm-enriched soy bean curd is disclosed. The method includes the steps of adding a calcium hydroxide-sucrose complex as coagulant to the soy bean juice, sterilizing the resulting mixture by heating, adjusting the pH value of the sterilized product to weakly acidi...

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Bibliographische Detailangaben
Hauptverfasser:	KUWATA, TAMOTSU, OHTOMO, HIDEO, SUGINAKA, YUTAKA
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method of producing an aseptic calciαm-enriched soy bean curd is disclosed. The method includes the steps of adding a calcium hydroxide-sucrose complex as coagulant to the soy bean juice, sterilizing the resulting mixture by heating, adjusting the pH value of the sterilized product to weakly acidic, charging the sterilized product into a container under an aseptic condition and sealing the opening of the container, and coagulating the calcium hydroxide-sucrose complex as coagulant to the soy bean juice by heating.When the calcium hydroxide-sucrose complex used as coagulant is insufficient to provide the required extent of calcium enrichment, calcium lactate may be added in an aseptic atmosphere after the sterilization process as at the time of pH adjustment.