4994392 Device for heating brewing mash

Food, Feed and Beverage Products

ttern is added at a time to the soybean milk being agitated. The type of the bean curd produced is determined depending on whether the agitated flow of the soybean milk is immediately stopped or the agitation of the soybean milk is continued slowly after the bittern has been added.

4985259 METHOD OF MANUFACTURE OF FERMENTED SOYBEAN FOOD WITHOUT COOKING Satoshi Nii, Sctagaya ku, Tokyo. Japan

4994289

Fermented soybean food without cooking is produced by roughly breaking soybean into about I/'2-1;8 in size, taking offthc coat and germ, feeding the roughly broken soybean into a sealed vessel, and after introducing steam at or under 1 Kg/cm2 for 3-20 minutes to avoid cooking the broken soybean, rapidly discharging the broken soybean from the sealed ves~l to the outside normal atmospheric pressure and making puff. and by grinding it into powder, sprinkling hot water of 80 degrees-95 degrees C. onto the powder to avoid cooking the powder, and inducing fermentation by adding malt and salt.

AGING OF ALCOHOLIC BEVERAGES Qi-Hai Yu, Hefei, Anhui Province, China An alcoholic beverage is confined in a containment vessel having an internal wall of inorganic material (glass, stone, ceramic, enamel, cement, metal) exposed to the beverage. The vessel contains additional interfacing elements of inorganic material so as to increase the surface area of the solid-beverage interface which has been lbund to irreversibly artificially accelerate the process of aging of the alcoholic beverage.

4992294 METHODS OF PRODUCING SOYBEAN MILK AND BEAN CURD

4994392 DEVICE FOR HEATING BREWING MASH

Kenmei Noguchi. Toyama shi. Toyama ken, Japan

Walter Welledits, Albert Welledits, Vienna, Austria assigned to O Salm & Co GmbH

There are disclosed a method of producing soybean milk having no smell of soybean and a method of producing bean curd from the soybean milk. The method of producing soybean milk includes a step of soaking soybeans in water and grinding the soaked soybeans to obtain a goeki, a step of boiling, cooling and again boiling the go-eki, and a step of straining the boiled goeki to obtain soybean milk. A magnesium chloride-type bittern is added to the soybean milk to coagulate and make it into bean curd. In this case, the whole quantity of the required bi-

Disclosed is a device described for heating brewing mash, and a heat source and a heat exchanger that transfers heat with it and that has mash flowing through it are provided. The heat exchanger exhibits at least one evenly coiled tube that has a smooth surface on the inner side. The spehs contained in the brewing mash continuously repolish the inner surface ofthe tube so that the danger of deposits and overheating of brewing mash components is reduced. 528