TH20941C3 - Sterile tofu production method - Google Patents

Abstract

DC60 Aseptic Tofu Production Method By adding a germ-free clotting substance In the form of inorganic salts As a solid to a liquid sterile food product, in accordance with that method Clotting substances are produced By disinfecting the two salt solutions Containing the aforementioned salt reagents separately And after that mix it and make it react. To form a solid salt The salt solution can be mixed. And react both At a separate stage before adding liquid food products Or along with it has been Add to liquid food products As it should have been So a salt solution is a solution. In water that has been disinfected For the coagulation that is consistent with this method, soy milk is added with calcium sulfate (CaSO4) or potassium sulfate (K2SO4) as a clotting agent. Sterile tofu production method By adding a germ-free clotting substance In the form of inorganic salts As a solid to a liquid sterile food product, in accordance with that method Clotting substances are produced By disinfecting the two salt solutions Containing the aforementioned salt reagents separately And after that mix it and make it react. To form a solid salt The salt solution can be mixed. And react both At a separate stage before adding liquid food products Or along with it has been Add to liquid food products As it should have been So a salt solution is a solution. In water that has been disinfected For the coagulation that is consistent with this method, soy milk is added with calcium sulfate (CaSO4) or potassium sulfate (K2SO4) as a clotting agent.

Claims (8)

1. Aseptic packaging method of tofu By adding a clotting substance that Germ-free liquid food products Especially soy milk to make it clump Where the first solution of calcium chloride salt (CaCl2) and the Two of the potassium sulfate salts (K2SO4), each were disinfected in separate flows in the first step and where the two sterile flows were mixed. And react to form Form a lumpy substance After that, the aforementioned clotting agent is in the form of a thick slurry or dispersant in water. Containing potassium chloride (kcl) and where calcium sulfate (CaSO4) precipitated to a solid phase. 2. The method referred to in Clause 1, is unique in that The aforementioned clotting substances were quantified in the aforementioned products. In such a way that the amount of calcium sulphate (CaSO4) added is approximately 0.1-1.0% by weight, as should be approximately 0.5-0.7% by weight. 3. Methods consistent with claim 1 or 2, with the characteristics in which the said flow Then came the first and second solution of salts. After disinfection is mixed and reacted, a liquid medium containing inorganic salts is prepared. Spread in it And where the liquid medium is added to the liquid food product after 4. Methods consistent with claim No. 1, characterized by the aforementioned flow. Of the first and second salt solutions After disinfection is added to liquid food products where a solution of two salts Were mixed and reacted Which makes arrangements Clotting substances that are germ-free And was mixed with liquid food products simultaneously. 5.Any method consistent with Clause 1 to 4 With unique characteristics which The first and second currents of the salt solution are disinfected using technology. Microfiltration 6.Methods consistent with any of the previous claims. With specific characteristics in which the substance Dissolves and the aforementioned liquid medium respectively contain water 7.Methods consistent with any one of the previous claims. With unique characteristics which produce Liquid food is primarily protein. 8.Methods consistent with any of the previous claims. With unique characteristics which produce Liquid food packaging contains soy extracts.