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公开(公告)号：JPH04237472A
公开(公告)日：1992-08-25
申请号：JP471291
申请日：1991-01-18
发明人： KUMAGAI TERUO , TAMURA MASANORI , KOIZUMI KOICHI , TADA TERUO
IPC分类号： A23L11/00
摘要： PURPOSE:To obtain the title device having excellent workability and productivity free from unevenness of fermentation among products, consisting of supporting members of a specific plane frame structure for hanging a container packed with boiled soybeans inoculated with Bacillus natto and a shelf device of mounting and demounting the supporting member. CONSTITUTION:The objective device which consists of supporting tools 1 of plane frame structure where pairs of bar or board long hanging crosspieces 2 are installed in parallel so as to hang a great number of containers 5 made of foamed polystyrene packed with boiled soybeans inoculated with Bacillus natto and a frame made of bar struts 7 for housing the supporting tools 1, vertically receiving the supporting tools 1 by shelves at multiple stage and mounting and demounting the supporting tools 1 and which is provided with rollers 9 for truck to be sent to and taken out from a fermentation chamber.
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公开(公告)号：JPS60106547A
公开(公告)日：1985-06-12
申请号：JP21386083
申请日：1983-11-14
发明人： SASAKI MAKOTO , KUROKOUCHI HIDEO
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公开(公告)号：JPS6034149A
公开(公告)日：1985-02-21
申请号：JP14165983
申请日：1983-08-01
发明人： TAKASHIMA YOSHINORI
摘要： PURPOSE:To prepare a dried bean curd boiled in a seasoning liquid, and having soft texture and regular shape, by immersing a dried bean curd in a seasoning liquid, boiling the liquid, and slowly cooling the product. CONSTITUTION:The partition frames 12 having liquid-passing cutouts are inserted closely in the vessel 11 to form plural sections. One piece of dried bean curd is put into each section, and a proper amount of a seasoning liquid is poured into the vessel 11. The vessel 11 is put into a steam cooker 1 which can be pressurized and evacuated. The cooker 1 is closed, and the content is heated at 95-130 deg.C for >=3min under pressure by introducing live steam into the cooker 1 through the steam pipe 2. The solenoid valve 15 of the branch 5 is opened to release the steam in the cooker 1 through the connection pipe 6 to the water ejetor 17. After about 6min, the branch 5 is closed, and the solenoid valve 15a of the branch 5a is opened to evacuate the cooker 1 to about 210mm.Hg. After about 12min, the branch 5a is closed, the solenoid valve 15b of the branch 5b is opened to evacuate the cooker 1 to about 380mm.Hg, and thereafter the cooker 1 is opened after opening the branches 5, 5a and 5c in the order to equilibrate the inner pressure of the cooker to the atmosphere.
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公开(公告)号：JPH03297358A
公开(公告)日：1991-12-27
申请号：JP9863090
申请日：1990-04-13
发明人： ARAKI SHIN , TAMURA MASANORI
摘要： PURPOSE:To prepare the subject fermented soybean useful for patients required to reduce the ingestion of vitamin K, such as thrombotic patients, by employing a Bacillus natto variant A-1 having low vitamin K productivity. CONSTITUTION:When fermented soybean is prepared, a Bacillus.natto variant A-1 (Bacillus sp.A-1) (FERM p-11344) having low vitamin K productivity is employed.
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公开(公告)号：JPS5985266A
公开(公告)日：1984-05-17
申请号：JP19430482
申请日：1982-11-05
发明人： KUDOU SHIROU , TAMURA MASANORI
摘要： PURPOSE:To prepare the protein curd having titled texture, by heating soybean grains, defatted soybeans, etc., preparing soya milk therefrom, heating the milk, separating the precipitated protein, dissolving again, and coagulating the protein with heat in the presence of a coagulant. CONSTITUTION:Soybean grains, defatted soybeans, or hulled product thereof are heated with hot water at >=90 deg.C or hot air at >=110 deg.C until the decrease of NSI reaches >=20%. Soya milk is prepared from the treated soybeans by conventional method, heated at 110-120 deg.C for >=1min, 120-130 deg.C for >=10sec, 130- 140 deg.C for >=5sec, or 140 deg.C for >=2sec, and added with an acid or a salt such as calcium chloride to obtain precipitated proteins. The precipitate is dissovled again to obtain a neutral solution containing 8-16% proteins. GDL or a salt is added as a coagulant to the solution, and the mixture is thermally coagulated in a heat-resistant vessel at >=80 deg.C to obtain soybean protein curd having creamy texture.
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公开(公告)号：JPS60207552A
公开(公告)日：1985-10-19
申请号：JP6295584
申请日：1984-03-30
发明人： AKAHA KUNIHISA , SAWADA YOSHIO
摘要： PURPOSE:To improve remarkably the sense of eating and flavor, by grinding soybeans with a specific moisture content, adding specific amounts of an edible fat or oil and water to the resultant processed soybeans, deaerating the resultant mixture, and packaging and heat sterilizing the deaerated mixture. CONSTITUTION:The moisture content in whole grain processed soybean product is 50-400%, preferably 100-300% based on the dry material for the sense of eating. If the moisture content is lower than the above-mentioned value, the product becomes dry and loose. If the moisture content is higher than the above- mentioned value, free water is liberated and unfavorable as a food. If the amount of the fat or oil to be added is >=50% based on the dried whole grain processed soybean product, the inhibitory effect on vegetable protein smell is developed. If the amount of the fat or oil to be added is too high, the oil becomes a separated state, and the product is too oily and unfavorable for food. Thus, the amount of the fat or oil to be added is preferably 70-350% for desired property, sense of eating and flavor. A spice, seasoning, flavor or colorant is used suitably if necessary.
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