JPS57141264A - Preparation of bean curd with lactic acid bacterium - Google Patents

Preparation of bean curd with lactic acid bacterium

Info

Publication number
JPS57141264A
JPS57141264A JP56026099A JP2609981A JPS57141264A JP S57141264 A JPS57141264 A JP S57141264A JP 56026099 A JP56026099 A JP 56026099A JP 2609981 A JP2609981 A JP 2609981A JP S57141264 A JPS57141264 A JP S57141264A
Authority
JP
Japan
Prior art keywords
lactic acid
acid bacterium
spore
soybean milk
bean curd
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP56026099A
Other languages
Japanese (ja)
Inventor
Masakichi Kawahara
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP56026099A priority Critical patent/JPS57141264A/en
Publication of JPS57141264A publication Critical patent/JPS57141264A/en
Pending legal-status Critical Current

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Abstract

PURPOSE:To prepare a bean-curd without using another additive, by inoculating a lactic acid bacterium into a just prepared hot soybean milk, increasing the activity of the lactic acid bacterium, and producing the lactic acid to give the pH corresponding to that of the desired hardness of the resultant bean curd. CONSTITUTION:A spore of a lactic acid bacterium, capable of forming the spore, having a great ability to produce the lactic acid, well growing in a soybean milk, and having an optimal growth temperature of about 45 deg.C is inoculated into a hot soybean milk just prepared by the conventional method at a temperature of about 85 deg.C, and a heat shock is given to impart the activity to the spore. The spore is then cooled to the optimal growth temperature thereof and kept for 4- 8hr to grow the lactic acid bacterium. The pH of the soybean milk is reduced to the desired value of 6.2-5.8 by the produced lactic acid, and then filled in a container for bagging the bean curd, sealed, heated, sterilized and coagulated in a hot water tank at 90 deg.C for 2hr.
JP56026099A 1981-02-26 1981-02-26 Preparation of bean curd with lactic acid bacterium Pending JPS57141264A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56026099A JPS57141264A (en) 1981-02-26 1981-02-26 Preparation of bean curd with lactic acid bacterium

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56026099A JPS57141264A (en) 1981-02-26 1981-02-26 Preparation of bean curd with lactic acid bacterium

Publications (1)

Publication Number Publication Date
JPS57141264A true JPS57141264A (en) 1982-09-01

Family

ID=12184142

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56026099A Pending JPS57141264A (en) 1981-02-26 1981-02-26 Preparation of bean curd with lactic acid bacterium

Country Status (1)

Country Link
JP (1) JPS57141264A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6248349A (en) * 1985-08-29 1987-03-03 Marusan I Kk Production of bean curd
US7033628B2 (en) * 2000-08-14 2006-04-25 David Cooke Method of preparing a food product

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6248349A (en) * 1985-08-29 1987-03-03 Marusan I Kk Production of bean curd
JPH0553464B2 (en) * 1985-08-29 1993-08-10 Marusan Ai Co Ltd
US7033628B2 (en) * 2000-08-14 2006-04-25 David Cooke Method of preparing a food product

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