豆乳の加工に関する研究 (第2報)

豆乳を原料とした乳様食品の加工法

抄録

As our Japanese country is poor in the available land for the dairy-farming, we are in a state of being impossible to expect the sufficient milk production.
Bean milk, which is one of our own soya-bean manufactures, is rich in the nutritious value and is sold to the consumers very cheaply as a by-product of “TOFU” (bean curd) manufacturing in our country. For this reason, we have been trying to use this bean milk as a substitute for the dairy products.
However, bean milk tastes of what we call “aokusai” (taste of green and unriped smell). And it is impossible for us to sterilize it enough on account of the coagulative by heating, accordingly it is apt to be rotten, especially in summer time. From these weak points, it is pretty hard to supply this bean milk to the consumers, especially in summer time. Therefore, if we could eliminate these shortcomings from this goods, this would be able to be one of our valuable nutritious goods which contains much protein as a substitute of dairy products In response to this purpose on the bean milk, we tried the two manufacturing mothods which one is by the addition of milk acid and other is by the hydrolysis of chloric acid, in accordance with the experimental results we informed by the previous report.
Hereby, we inform this experimental results as the second report.