PREPARATION OF CALCIUM-ENRICHED ASEPTIC BEAN CURD

PURPOSE:To produce the titled food having extremely soft and creamy palatability, excellent taste, flavor and long-term preservability, and high Ca content, economically on an industrial scale at a low cost, by using calcium hydroxide as a novel coagulant. CONSTITUTION:Soya milk is added with a calc...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KUWATA TAMOTSU, SUGINAKA YUTAKA, OTOMO HIDEO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:To produce the titled food having extremely soft and creamy palatability, excellent taste, flavor and long-term preservability, and high Ca content, economically on an industrial scale at a low cost, by using calcium hydroxide as a novel coagulant. CONSTITUTION:Soya milk is added with a calcium hydroxide-sucrose complex in an amount to give a Ca content of 30-50mg% in the product, and the mixture is thermally sterilized. The pH of the sterilized mixture is adjusted to a weakly acidic state, preferably to 5.7-5.9pH. The obtained liquid is filled aseptically in a container, sealed, and coagulated with heat. The adjustment of pH is carried out preferably by adding an aqueous solution of e.g. citric acid aseptically to the liquid.