Morinaga Milk Industry Co., Ltd.

Hideo Shidara

Shoji Wakao

Kiyotaka Takahashi

Masato Endo

Takeshi Goto

Junichi Otsuji

Motokazu Kikuchi

Mamoru Tomita

Masanori Hattori

Kazuyoshi Sotoyama

Kenji Mizuguchi

Nobuyuki Motoyoshi

Ryozo Watanabe

Objects of the present invention are to provide a continuous emulsification process and equipment therefor in which exact viscosity is measured inline and production conditions are controlled automatically, and a continuous production method for process cheese type and equipment therefor. The present invention provides a continuous production method for process cheese type in which process cheese type ingredients are agitated and emulsified with any agitation intensity by an agitation barwhile heating in the vessel which is applied with fixed back pressure, the process cheese type is flowed and held in a holding pipefor a certain period and thereby the process cheese type is cooled, and then the cooled process cheese type is molded and filled and a process cheese type productis produced, wherein a transducer of an oscillating viscometer is immersed in the process cheese type during holding or after cooling such that the transducer is not directly contacted with the process cheese type; and wherein agitation intensity of the agitation device and/or back pressure applied to the vessel is adjusted such that a detected value of the transducer becomes near a target value which is set in advance, and thereby production conditions are controlled automatically so that the viscosity of the process cheese type during holding or after cooling becomes near a target viscosity.

Continuous emulsification process for process cheese type and equipment therefor, and continuous production method for process cheese type and equipment therefor

The aim is to effectively remove the unpleasant raw odor that is characteristic of soybeans and provide a high quality processed soybean food product. In a production method for processed soybean food products that includes a grinding step (A) in which raw soybeans are ground to obtain a soybean slurry and a heating step (B) in which the obtained soybean slurry is heated and thermally denatured, a deaeration step (C) for removing air bubbles mixed in with the soybean slurry is performed partway through the heating step (B). It is preferable that the heating step (B) and the deaeration step (C) are performed continuously.

Production method for processed soybean food products and apparatus for thermal deaeration of soybean slurry

In a production method for processed soybean food products that includes a grinding step (A) in which raw soybeans are ground to obtain a soybean slurry and a heating step (B) in which the obtained soybean slurry is heated and thermally denatured, a deaeration step (C) for removing air bubbles mixed in with the soybean slurry is performed partway through the heating step (B). These steps can be effectively performed using a soybean slurry thermal deaeration device provided with a first heating apparatus for raising the temperature of the soybean slurry to a predetermined intermediate temperature; a deaeration apparatus and a second heating apparatus for completing the thermal denaturation by further heating the soybean slurry once it has been deaerated in the deaeration apparatus

A soybean curd puree which can be applied to various foods and are useful for expansion of applications of soybean milk, and a process and apparatus for preparing the same, and the apparatus includes a system in which a raw material tank, heating apparatus, a holding pipe, first emulsifying dispersion apparatus, cooling apparatus and second emulsifying dispersion apparatus are arranged in that order, and coagulant supply apparatus connected between the heating apparatus and the holding pipe, and the process includes adding the coagulant to the soy milk, holding the temperature thereof at 40 to 90&deg; C. to form a coagulated product, pre-crushing the product by the first emulsifying dispersion apparatus, followed by cooling to 10 to 35&deg; C., and crushing the product by the second emulsifying dispersion apparatus into particles having the average particle diameter of 2 to 15 &mgr;m and 90% particles diameter of not more than 35 &mgr;m.

Soybean curd puree, and process and apparatus for preparing the same

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Tokyo, Japan

Hideo Shidara