經濟部中央標準局員工消費合作社印聚 426505 公告本11 Λ7 _____U B7五、發明説明（/ ) 發明之背景 本發明偽關於容器包裝無菌豆腐，尤其是，將附着在大 豆之耐熱性芽胞生成菌孢子，不用滅菌劑即可予以殺菌， 而可獲得長期保存性之良好容器包裝豆腐之製法。 以往，該種方法，已知有，例如JP-A 51-67745號公報所 掲示者，將豆乳在7 0〜8 5 °C保持1 0〜2 0分鐘，再冷却至3 0 〜45t保持20〜80分鐘使混人於豆.乳之耐熱性芽胞生成菌 發芽，並將發芽之豆乳在1221C以上至未滿128°C下加熱1〜 4秒予以殺菌之滅菌步驟，將滅菌之豆乳保持在室溫以下， 使之與葡糖酸δ ~内酯水溶液混合，所將之混合液在無菌 周圍氣體下裝塡在無菌容器而加以密封之裝填步驟，舆將密封 荇器予以加熱而使容器内之混合物凝固之凝固步驟所生成 〇 由以上方法所得之豆腐，因滅菌不很確實，而且硬度過 軟時，則有風味帶有酸性味等缺點在。 滅菌不確實之原因，係由於加熱溫度低致耐熱性穿胞生 成菌不完全滅死之緣故。結果，無法在室溫長期保存3値月 〇 至於硬度過軟之原因，則認為在滅菌步驟中之加熱條件 有問題之緣故。另一方面，引起産生酸味之原因，則歸因 於使用葡糖酸δ -内酯做為凝固劑的緣故。使用葡糖酸δ -内酯之理由，則因遲效性，卽反應速度遲緩，最適添加 量之範圍比較氨化镁為柑當廣面的緣故。 -3 -The Consumers' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs of the People's Republic of China printed and printed 426505 Bulletin 11 Λ7 _____U B7 V. Description of the Invention (/) Background of the Invention The present invention is pseudo-tofu in containers and packaging, and in particular, heat-resistant spores attached to soybeans will produce spores It can be sterilized without using a sterilizing agent, and can obtain a long-term storage good packaging method of tofu. Conventionally, this method has been known, for example, as disclosed in JP-A No. 51-67745, soymilk is kept at 70 to 85 ° C for 10 to 20 minutes, and then cooled to 30 to 45 t for 20 A sterilization step for sterilizing heat-resistant spore-forming bacteria mixed with soybeans and milk for ~ 80 minutes, and heating the germinated soybean milk at a temperature of 1221C or higher and less than 128 ° C for 1 to 4 seconds to sterilize the soybean milk. Filling step of mixing the gluconic acid δ ~ lactone aqueous solution below room temperature, filling the mixed solution in a sterile container under a sterile surrounding gas, and sealing the container, heating the sealed container The tofu produced by the coagulation step of the mixture is solidified. The tofu obtained by the above method is not assured in sterilization, and when the hardness is too soft, there are disadvantages such as flavor with acidity. The reason for the inaccurate sterilization is that the heat-resistant transcytosis bacteria were not completely killed due to the low heating temperature. As a result, it could not be stored at room temperature for a long period of 3 months. As for the reason that the hardness was too soft, it was considered that the heating conditions in the sterilization step were problematic. On the other hand, the cause of the sour taste is attributed to the use of glucono delta-lactone as a coagulant. The reason for using glucono δ-lactone is because of its slow-acting properties and slow reaction rate of osmium. The optimum range of the added amount is compared with that of magnesium ammonium, which is widely used. -3-
(請先閱讀背面之注意事項再填寫本頁) 本紙張尺度適用中國國家標準（CNS ) Α4規格（210Χ297公釐）(Please read the precautions on the back before filling out this page) This paper size applies to China National Standard (CNS) Α4 specification (210 × 297 mm)
4 2 65 05 A7 B7 五、發明説明（么） 發明之概要 (請先閲讀背面之注意事項再填寫本頁) 是以，本發明之目的在於提供一種可確晋滅菌而獲得長 期保存，而且硬度適中，風味良好之容器包裝無菌豆腐之 製法。 依照本發明之容器包裝無菌豆腐之製法，傑將豆乳在70 〜f55 °C保持10〜20分鐘，並冷却至30 °C再保持20〜40分鐘 使混入於豆乳之耐熱性芽胞生成菌發芽，而將發芽之豆乳 在128〜135°C加熱4秒鐘予以殺菌之滅菌步驟，及將滅菌之 豆乳保持在2 0它以下，混合以氛化ΪΙ水溶液，所獲得之混 合液在無菌周圍氣體下裝塡在無菌容器予以密封之裝请步驟， 和加熱密封容器使容器内混合液凝固之凝固步驟而達成者 〇 依照本發明之容器包裝無_豆腐之製法，其中由於將滅 菌時之加熱溫度設定在128〜135 °C ,因此可得確簧之滅菌 ,而所得之豆腐形成有良好之硬度。 又，因使用氛化鎂做為凝固劑，比較習知方法所採用之 蒱糖酸δ -内酯所製成之豆腐，可以獲得風味極佳之豆腐 〇 經濟部中夹標隼局員工消費合作社印製 更且，保持7 0〜8 5 之滅菌步驟，並非將經冷却者再加 熱，由於以蒸煮熱量加熱之豆乳進行冷却，故可減少豆乳之 加熱步驟，而可獲得風味佳，比較良好硬度之豆腐。將豆 乳在7 0〜S 5 °C下保持1 0〜2 0分鐘時，由於經蒸煮約3 0分鐘 故在豆乳因待有保持溫度以上之溫度，其間芽胞生成閨以 -4 - 本紙張尺度適用中國國家標準（CNS } A4规格（2)0X297公釐） 426505 經濟部中央標準局員工消費合作社印製 -濟 Γ,、 Α7 :卜…' Β7五、發明説明（《?) 外之細菌都能滅死。 以蒸煮熱量將已達85〜90 °C之豆乳冷却至70〜85t保持20 分鐘進行滅®步驟，使芽胞生成菌休克，在下一步驟將其 保持在3 0 時，則穿胞生成菌開始發芽。 將裝填步驟所用之氨化鎂水溶液，保持在2 0 t以下時， 可和豆乳以適度之反應速度而生成組織均勻之豆腐。 在加熱至8 5〜9 5 t之蒸氣槽通過.4 0〜7 0分鐘進行凝固步 驟時，即可生成凝固完美組織均勻之豆腐。 最佳實施例之具體例說明 以下偽説明本發明之實施例。 由常法所獲得之豆乳，偽將.原漿以蒸煮罐蒸煮之熱量而 達到8 5〜9 0 t ,將其以扳式熱交換器急冷至7 0〜δ 5 °C之溫 度保持10〜20分鐘，為使芽胞生成®發芽再以扳式熱交換 器冷却至301：並保持20〜40分鐘。其次，以真空脱氣裝置 除去泡沫，由UTH殺菌裝置在128〜135C之溫度下保持4秒 鐘，經由連缠加熱而使發穿之穿胞生成菌完全死滅。滅菌 後之豆乳，卽予以急冷，並貯存在承接槽内。貯存溫度為 20它以下，最好為U〜17Ρ。 在溶解槽内用水溶解氯化纟1凝固劑，以膜濾器進行無菌 處理，冷却至相同於豆乳之溫度後，將其貯存在承受槽内 〇 在槽内各自所貯存之豆乳及氯化鎂，則各自分別輸送至 镇機，在裝填前加以混合。以定量泵進行氯化镁水溶液之 I-------ά------、玎------ (請先閲讀背面之注意事項再填寫本頁} 本紙張尺度適用中國國家標準（CNS ) Α4規格（210X 297公釐） 426505 -.ga 5. 〇3 ,j r4 2 65 05 A7 B7 V. Description of the invention (What is the summary of the invention (please read the notes on the back before filling out this page). Therefore, the purpose of the present invention is to provide a method that can be sterilized for long-term storage and has hardness. Moderate, good flavor container packaging aseptic tofu. According to the method for preparing aseptic tofu in a container and packaging according to the present invention, Jie keeps the soymilk at 70 ~ f55 ° C for 10 ~ 20 minutes, and cools to 30 ° C for 20 ~ 40 minutes to germinate the heat-resistant spore-forming bacteria mixed in the soy milk. The germicidal soymilk is sterilized by heating the germinated soymilk at 128 ~ 135 ° C for 4 seconds, and the sterilized soymilk is kept below 20, mixed with an aqueous ΪΙ solution, and the obtained mixed solution is under a sterile surrounding gas. The installation step of sealing in a sterile container, and the solidifying step of heating and sealing the container to solidify the mixed liquid in the container are achieved. According to the method for preparing container-free tofu according to the present invention, the heating temperature during sterilization is set according to the method At 128 ~ 135 ° C, the sterilization of the spring can be obtained, and the resulting tofu has good hardness. In addition, because of the use of oxidized magnesium as a coagulant, tofu made with δ-lactone, which is a conventional method, can be used to obtain a very good flavor of tofu. It is printed more and keeps the sterilization step of 70 ~ 85, instead of reheating the cooler. Because the soymilk heated by cooking heat is used for cooling, the heating step of soymilk can be reduced, and good flavor and relatively good hardness can be obtained. Of tofu. When the soymilk is kept at 70 ° C to 5 ° C for 10 to 20 minutes, the soymilk will remain at a temperature higher than the holding temperature due to cooking for about 30 minutes. During this time, the spores will grow to -4-this paper scale Applicable to Chinese national standards (CNS} A4 specification (2) 0X297 mm) 426505 Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs-Γ ,, Α7: bu ... 'Β7 V. Invention description ("?") Can die. Use cooking heat to cool the soymilk that has reached 85 ~ 90 ° C to 70 ~ 85t and hold it for 20 minutes to perform the sterilization step, so that the spores can be shocked. When the next step is maintained at 30, the perforating bacteria begin to germinate . When the magnesium amide aqueous solution used in the filling step is kept below 20 t, it can react with soybean milk at a moderate reaction rate to produce tofu with a uniform structure. When the steam tank heated to 8 5 ~ 9 5 t passes through the coagulation step for .40 ~ 70 minutes, a tofu with a uniform solidification structure can be produced. DESCRIPTION OF THE PREFERRED EMBODIMENT A description will be given below of an embodiment of the present invention. The soymilk obtained by the conventional method is a pseudo-gen. The puree is heated to 8 5 ~ 9 0 t by the heat of cooking in a cooking tank, and it is quenched to 70 ~ δ 5 ° C with a plate heat exchanger and maintained at 10 ~ For 20 minutes, in order to germinate the germs, germinate and then cool to 301 with a plate heat exchanger: and keep for 20 to 40 minutes. Next, the vacuum degassing device was used to remove the foam, and the UTH sterilization device was kept at a temperature of 128 to 135C for 4 seconds, and the perforating cells of the hair were completely killed by continuous heating. The sterilized soymilk is rapidly cooled and stored in the receiving tank. The storage temperature is 20 ° C or less, preferably U ~ 17P. Dissolve the rhenium chloride 1 coagulant in the dissolution tank with water, perform aseptic treatment with a membrane filter, and cool to the same temperature as the soymilk before storing it in the receiving tank. Soymilk and magnesium chloride stored in the tank, respectively Transfer to the ballast separately and mix before filling. I —----- ά ------, 玎 ------ (Please read the precautions on the back before filling this page} with the metering pump} Chinese paper standards apply (CNS) Α4 specification (210X 297 mm) 426505 -.ga 5. 〇3, jr
":bV 五、發明説明（£ ) 輸液，而與豆乳均勻混合。 所使用之無菌填充機，為容器形成密封型，或容器供應 型。 泡沫密封型的填充機之步驟偽如下述。偽分別供應捲取 形成為筒狀之合成樹脂與將鋁箔和紙層積成Μ與密封部分 之接着用帶做為容器本體，首先使之通過過氧化氳之水槽 加以殺菌，其次以1 0 0 t以上之熱風予以乾燥，完全除去過 氣化氫。然後以無菌空氣在保持在陽壓之成形，裝填室内 ，首先容器本體成形為適當之容量形狀，其次添加氛化II 後裝填豆乳加以密封。 容器供應型之填充機，傺配置在無菌室之頂壁，具有閥 體之注人口在無菌室内形成開口狀。是時在注入口下方則 有載置複數容器之可移動輸送機。無菌室内部所包含之裝 置僳噴霧以過氧化氫加以滅其次即將既存之空氣以熱 風取代後恢復至常溫，保持無菌周圍氣體β由豆乳與氯化鎂水 溶液本身之重量進行裝填在容器，裝镇時間傜由閥體之開 閉而被控制。裝镇後，在相同之無菌室内在容器上面以機 械方式熱封蓋體。 裝填有豆乳之密封容器，即通過加熱至δ 5〜9 5 t之蒸氣 槽歷40〜70分鐘，使容器内之豆乳凝固。接着通過裝有冷 却水之水槽，予以冷却，卽可獲得以往所無具有之良好風 味而可長期保存之豆腐。 其次，說明芽胞生成菌之發芽最適條件與求生最終殺菌 -6 * 本紙張尺度適用中國國家標準（CNS ) A4規格（210X 297公釐〉 K _ n I 1^1 n .^1 - . i . I 丁 I ， 私 0¾ ，VB务 (請先閱讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 426505 A7 __B7 五、發明説明（Γ) 溫度所做之試驗及其結果如下。 〈試驗1> 將10ΠΙ1由原料依常法所獲得之豆乳裝入於試管内以莫頓 栓旋塞經由高壓釜，將枯草桿菌subtilis調製成 102 cfu/ial。各以 70TC, 75C, 80t；，85C 分別加熱處理 10分鐘及20分鐘，總其調整8種試樣。從此8種試樣各將 取1 ml,依常法測定有在於其中之芽胞生成菌數。其次， 將加熱處理後之試樣冷邡至，401保持20分鐘及40分 鐘後，進行1 0分鐘沸騰水浴，依常法再測定芽胞生成a數 。結果，如表1所示。 從表1顯然可知.加熱保持在7 0 °C , 7 5 C時冷却時間以 20分鐘最為適宜.而加熱保持在80°C , 85°C時其冷却保持 則以4 0分鐘最為適合。 -- n .^1 I .^1 I - . I 丁 (請先閲讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印裝 本紙張尺度適用中國國家標準（CNS ) Λ4規格（210X297公釐） 4 2 65 0 5 A7 B7 五、發明説明（i ) 經濟部中央標隼局員工消費合作社印製 表1 CO cn οο Ο cn Ο Ο 加 温 κ rc) ro 一 Ο 〇 r〇 — Ο Ο to — ο ο CO 一 ο ο S s a ξ； 1.1 X ΙΟ2 1.2Χ102 3.5Χ101 5. 1 ΧΙΟ1 (8Χ ΙΟ1 "ΧΙΟ1 S. ：}Χ ίο1 6.7Χί〇' 處理前 2 0分鐘 〇 ri 涨 Μ- 菊 雖 痱 m m 1. 4Χ 10Ζ 1 1. 5Χ102 ,1 2.8Χ101 3. 9Χ Ι0! 7. 5Χ it)1 i 1 , 7.9X10 17. οχ ΙΟ1 丨 8. ϋΧ 10' i加热後 Ο ο CO ο _ Co ο ο Ο ο 1^菌後丨 1.3Χ ΙΟ21 1.5Χ102| 3.7Χ ια1 8.4Χ ΙΟ1 1 7. 5Χ ΙΟ1 8.2X10' 1 6. 4Χ 101 7. 9Χ Ι01 處理前 4 ΰ分鐘 1 (.4Χ10Ζ ! L2X102 1 3. ΟΧ ]01 5.7ΧΙ01 8.5Χ 10' 1. ΟΧ ΙΟ2 7. 3Χ [〇ι 9.4Χ ΙΟ1 j _後 ο ο Ο ο G Ο CO Ο - Ο CO 殺阴後I 1 __ 1 Ι.3Χ102 丨 1.3XL02 8. 8Χ101 1. 3Χ10Ζ 1. IX iO2 1.3Χ 102 1. ΪΧ ΙΟ2 1. IX ΙΟ2 [ 1處理前 1 i 2 0分鐘 Ο Ο 1.4Χ 1〇2 i.ax ίο2 1 6.6Χ ΙΟ1 j 7.7Χ ΙΟ1 1. 1ΧΙ02 1 i 1.4Χ102 1.3Χ102 1.3Χ102 1 加热後 8.0Χ101 Ο Ο 1.7 &.〇X10i Ο ο mmk ί.2Χ)02 丨 ι. ιχιο2 9. 7Χ 101 I. 5Χ ΙΟ2 ' r 1 L i X 10 :ϊ. 3Χ ΙΟ2 L_____ 1. ixio2 I Ι,ΰΧ !02 處理前 4 Q分鐘 i 1. 6Χ ΙΟ2 I. 6Χ102 9. 4Χ 10' 1 2Ι 1.0Χ102 ι 1. 4Χ Ι02 j 1. 6Χ ΙΟ2 , 1. 2Χ ]02 1. 5Χ ΙΟ2 加熱汝 ο ο Ο CD ο — -Ο Ού X ° ο 殺菌& 0 (請先閱讀背面之注意事項再填寫本頁) 本紙張尺度適用中國國家標準（CNS M4規格（210X^7公釐） 4 265 0 5 A7 B7 五、發明説明（7 ) 〈試驗2> 在由原料依常法所獲得之豆乳試作以1221C , 125¾ , 128¾. 130υ, 132它，135t加熱4秒鐘後之豆腐，並測定 其硬度。使用FUD0H電流計（株式會社雷歐科技製造）之 1 0必接绩器，設定試料台移動速度為6 c is / ns in進行測定硬度 。試驗結果如表1所示。 依照表2，最好之硬度，以70〜90 U)計，殺菌筷件在 128C, 130t, 132t時最為適宜。 —^1 1 I ^^^1 n m ^^^1 一' -¾ 、νβ (請先閱讀背面之注意事項再填寫本頁) 結濟部中央標隼局負工消費合作社印製 本紙張尺度適用中國國家樣準（CNS ) Α4現格（210X297公釐） 426505 A7 B7 五、發明説明（及） 經濟部中央標隼局貝工消費合作社印焚": bV 5. Description of the Invention (£) Infusion, and evenly mixed with soymilk. The aseptic filling machine used is a sealed container type or a container supply type. The steps of the foam-sealed filling machine are as follows. The pseudo-supply is rolled into a cylindrical synthetic resin, and the aluminum foil and paper are laminated to form M and the sealing part is used as a container body. First, it is sterilized by passing through a water tank of osmium oxide, followed by 1 0 0 t The above hot air is dried to completely remove the hydrogenated gas. Then, fill the chamber with sterile air while maintaining the positive pressure. First, the container body is formed into an appropriate volume shape, and secondly, after adding the atmosphere II, the soy milk is filled and sealed. The container-supply-type filling machine is arranged on the top wall of the sterile room, and the injection body with the valve body forms an opening in the sterile room. Underneath the injection port, there are mobile conveyors that hold multiple containers. The device contained in the aseptic room is sprayed with hydrogen peroxide to destroy it. The existing air is replaced with hot air and returned to normal temperature. The aseptic surrounding gas β is filled in the container by the weight of soybean milk and magnesium chloride aqueous solution. It is controlled by the opening and closing of the valve body. After packing, mechanically heat seal the lid on the container in the same sterile room. A sealed container filled with soymilk, that is, the soymilk in the container is solidified by heating the steam tank to δ 5 ~ 9 5 t for 40 ~ 70 minutes. Then, it is cooled through a water tank equipped with cooling water, so as to obtain a long-term preserved tofu which has a good taste that was not available in the past. Secondly, explain the optimum conditions for germination of spore-forming bacteria and final sterilization for survival-6 * This paper size is applicable to Chinese National Standard (CNS) A4 specifications (210X 297 mm> K _ n I 1 ^ 1 n. ^ 1-. I. I Ding I, Private 0¾, VB service (please read the notes on the back before filling this page) Printed by the Employees' Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 426505 A7 __B7 V. Description of the invention (Γ) Tests made by temperature and its results The test is as follows: <Test 1> Soymilk obtained from the raw material according to the conventional method was filled into a test tube with a Morton plug cock through an autoclave, and Bacillus subtilis was prepared into 102 cfu / ial. Each was 70TC, 75C, 80t; The 85C was heat-treated for 10 minutes and 20 minutes, respectively, and 8 kinds of samples were adjusted in total. From this, 1 ml of each of the 8 samples will be taken, and the number of spore-forming bacteria in it will be measured according to the usual method. Second, the heat-treated After the sample was cold-chilled, the 401 was kept for 20 minutes and 40 minutes, and then the boiling water bath was performed for 10 minutes, and the number of spore formation a was measured again according to the usual method. Cooling time at 0 ° C, 7 5 C to 20 minutes Appropriate. For heating and maintaining at 80 ° C, cooling at 85 ° C is most suitable for 40 minutes.-N. ^ 1 I. ^ 1 I-. I Ding (Please read the precautions on the back before filling (This page) The printed paper size of the employees' cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs applies to the Chinese National Standard (CNS) Λ4 specification (210X297 mm) 4 2 65 0 5 A7 B7 V. Description of the invention (i) Central Bureau of Standards Printed by Employee Consumer Cooperatives 1 CO cn οο Ο cn Ο Ο Heating κ rc) ro 〇 〇r〇— Ο 〇 to — ο CO ο ο S sa ξ; 1.1 X ΙΟ2 1.2 × 102 3.5 × 101 5. 1 ΧΙΟ1 (8Χ ΙΟ1 " ΧΙΟ1 S. :) Χ ίο1 6.7Χί〇 '20 minutes before processing 〇ri Μ- Ki chrysanthemum mm 1. 4 × 10Z 1 1. 5 × 102, 1 2.8 × 101 3. 9 × IO0! 7. 5Χ it) 1 i 1, 7.9X10 17. οχ ΙΟ1 丨 8. ϋΧ 10 'i after heating ο ο CO ο _ Co ο ο Ο ο 1 ^ after bacteria 丨 1.3 × ΙΟ21 1.5 × 102 | 3.7 × ια1 8.4 × ΙΟ1 1 7. 5X ΙΟ1 8.2X10 '1 6. 4X 101 7. 9X Ι01 4 ΰminutes before processing 1 (.4X10Z! L2X102 1 3. ΟΧ] 01 5.7ΧΙ01 8.5χ 10' 1. ΟΧ ΙΟ2 7. 3Χ [〇ι 9.4Χ ΙΟ1 j _ 后 ο ο Ο ο G Ο CO Ο-Ο CO After killing the shade I 1 __ 1 Ι 1.3 × 102 丨 1.3XL02 8. 8 × 101 1. 3 × 10Z 1. IX iO2 1.3 × 102 1. ΪΧ ΙΟ2 1. IX ΙΟ2 [1 before treatment 1 i 2 0 minutes 〇 Ο 1.4 × 10〇2 i.ax ίο 2 1 6.6 × ΙΟ1 j 7.7Χ ΙΟ1 1. 1 × Ι02 1 i 1.4 × 102 1.3 × 102 1.3 × 102 1 after heating 8.0 × 101 Ο 〇 1.7 & .〇X10i Ο ο mmk ί. 2Χ) 02 丨 ι. Ιχιο2 9. 7Χ 101 I. 5Χ ΙΟ2 'r 1 L i X 10: ϊ. 3Χ ΙΟ2 L_____ 1. ixio2 I Ι, ΰχ! 02 The first 4 Q minutes i 1. 6 × ΙΟ2 I. 6 × 102 9. 4 × 10 ′ 1 2Ι 1.0 × 102 ι 1. 4 × Ι02 j 1. 6 × ΙΟ2, 1. 2Χ] 02 1. 5Χ ΙΟ2 Heating Ru ο ο Ο CD ο —- Ο Ού X ° ο Bactericidal & 0 (Please read the notes on the back before filling this page) This paper size applies to Chinese national standards (CNS M4 specification (210X ^ 7 mm) 4 265 0 5 A7 B7 V. Description of the invention (7) <Test 2> In the soybean milk obtained from the raw material according to the normal method, try to make 1221C, 125¾, 128¾. 130υ, 132, 135t of tofu after heating for 4 seconds, and measure its hardness. The hardness was measured using a FUD0H galvanometer (manufactured by Leo Technology Co., Ltd.), a 10-point relay, and setting the sample table moving speed to 6 c is / ns in. The test results are shown in Table 1. According to Table 2, the best hardness is 70 ~ 90 U). The sterilized chopsticks are most suitable at 128C, 130t, 132t. — ^ 1 1 I ^^^ 1 nm ^^^ 1 1 '-¾, νβ (Please read the precautions on the back before filling out this page) Printed by the Central Standards Bureau of the Ministry of Economic Affairs, Subcontractors and Consumer Cooperatives This paper is applicable to paper China National Standard (CNS) Α4 is now (210X297 mm) 426505 A7 B7 V. Description of the invention (and) Printed by the Bayer Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs
^^^1· —B^^i I ^n^i ^1^1 nn- l^i ^m-1· .¾. i (請先閱讀背面之注意事項再填寫本頁) 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公嫠） 經濟部中失標準局員工消費合作杜印製 4 265 0 5 A7 B7五、發明説明（） 實施例 將1袋15kg之美國産剝皮大豆（薄片形狀）共75kd容解於 水，經由蒸煮罐以105¾加熱4分鐘，以絞壓機去除豆渣製 造約7 5 k g豆乳。豆乳之固形分為1 0 . 2 。將溫度為8 9 °C之豆 乳以平扳速凍器冷却至7 5 t ,保持2 0分鐘，對穿胞生成菌 予以加熱休克，再用平坂速凍器冷即至30°C並保持20分鐘 ，使豆乳中之芽胞生成菌胞子約83¾發芽。經發芽處理之豆 乳即在脱氣裝置除去泡沫，並以UHT殺菌裝置在132C下加 熱4秒鐘，冷却至2010 ,將其貯存在容納槽。 在溶解槽溶解氣化鎂。從溶解槽至裝填機之配管中設置 以膜濾器，設置成可以除闇狀態。以定量泵將氣化鎂水溶 液注入於可將容納槽内之豆乳輸送至裝填機之配管中，均 勻混合。所用之裝填機為以述泡沫封閉型者。以此裝填機 連读成形無菌容器，將添加氣化鎂豆乳裝煩在容器内，予 以密封使之通過保持在85〜95TC蒸氣槽歴40〜70分鐘後， 再經由裝有冷却水之水槽予以冷却，製造包裝200CC容器恝 25 0袋豆腐。 所試作容器包裝豆腐，在室溫保持3俩月後其風味仍然很 好，硬度或組織亦佳，偽屬良好之産品。 (請先閲讀背而之注意事項再填寫本頁) -11- 本紙張尺度適用中國國家標準（CNS > A4規格（210X297公釐）^^^ 1 · —B ^^ i I ^ n ^ i ^ 1 ^ 1 nn- l ^ i ^ m-1 · .¾. I (Please read the notes on the back before filling this page) This paper size applies China National Standard (CNS) A4 specification (210X297 gong) Production cooperation of the Bureau of Loss and Standards, Ministry of Economic Affairs, Du printed 4 265 0 5 A7 B7 V. Description of the invention Flaky shape) was dissolved in water for a total of 75kd, heated at 105¾ through a cooking pot for 4 minutes, and the bean dregs were removed by a retort to make about 7 5 kg of soy milk. The solid shape of soy milk is divided into 10.2. Cool the soymilk at 8 9 ° C to 75 t with a flat-blade freezer, hold it for 20 minutes, heat shock the perforating bacteria, and then cool it to 30 ° C with the Hirasaka freezer for 20 minutes. The spores in the soymilk produce spores of about 83¾ and germinate. The germinated soybean milk was defoamed in a degassing device, and heated at 132C for 4 seconds in a UHT sterilization device, cooled to 2010, and stored in a storage tank. Dissolve the vaporized magnesium in the dissolution tank. A membrane filter is installed in the piping from the dissolving tank to the filling machine so that it can be darkened. The metered pump is used to inject the vaporized magnesium water solution into the pipe that can transfer the soybean milk in the storage tank to the filling machine and mix them evenly. The filling machine used is a foam-sealed type. This filling machine is used to read and form sterile containers. The vaporized magnesium soy milk is filled in the container, sealed and kept in a steam tank maintained at 85 ~ 95TC for 40 ~ 70 minutes, and then fed through a water tank filled with cooling water. Cool and make 200CC containers 恝 25 0 bags of tofu. The container made of tofu was kept at room temperature for 3 months and its flavor was still very good, and its hardness or texture was also good. It was a good product. (Please read the precautions before filling this page) -11- This paper size applies to Chinese national standards (CNS > A4 size (210X297 mm)