Morinaga Milk Industry Co., Ltd.

Kenji Mizuguchi

Mamoru Tomita

Kazuyoshi Sotoyama

Hiroshi Shimada

Shigeo Okonogi

Masanori Hattori

Hideo Shidara

Shoji Wakao

Kenji Kiyotaki

Nobuyuki Motoyoshi

Tutomu Kudo

Daiki Tanno

Ryozo Watanabe

Saburo Oizumi

Kunisuke Kawahara

Osamu Koide

A process for the preparation of an instant agar medium which can be immediately used as a culture medium merely by heating a container packed with the agar medium just before the use for a short time, can be stored for a long period and little suffers from the deterioration of medium components. Specifically, a process for the preparation of an instant agar medium which can be dissolved by heating for a short time just before the use, characterized by dissolving under heating 10 to 80 wt. % of a prescribed amount of agar to be used in an agar medium in part of a prescribed amount of water to be used therein, cooling the obtained solution, separately dispersing or dissolving the rest of agar and the other culture medium components in the rest of water, mixing the cooled solution with the separately prepared dispersion or solution, adjusting the viscosity of the obtained fluid to 40 to 4,000 mPa&middot;s, packing the resulting fluid into a container, hermetically sealing the container, and sterilizing it.

Process for the preparation of instant agar medium

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

A method for manufacturing a packaged, aseptic hard soybean curd having high protein content and fine texture increased in hardness with keeping good taste which includes the first step of warming a soybean juice, adding 1-4% by weight of a soy protein isolate having a high coagulation ability, subjecting the soybean juice to a homogenizing treatment and sterilizing the soybean juice by direct steam heating method and the second step of continuously adding to thus obtained sterilized high protein soybean juice a germ-free coagulant solution at a constant rate in a pipe line and homogeneously mixing them, filling the mixture in a container in an aseptic atmosphere, sealing the container and heating it to coagulate the mixture. Thus obtained soybean curd has a hardness of at least 130 measured by a curd tension meter.

Method for manufacturing a packaged aseptic hard soybean curd

Growing community of inventors

Kanagawa, Japan

Kenji Mizuguchi