Title:
凍結凝固方式を用いた豆腐製造方法
Document Type and Number:
Japanese Patent JP6727634
Kind Code:
B2
Abstract:
A method of producing bean curd by freeze coagulation is disclosed. More particularly, a method of producing bean curd and bean curd produced using the method are disclosed, wherein the method includes: cooling soybean milk at an appropriate temperature; adding an appropriate coagulant to the cooled soybean milk; freezing the soybean milk to which the coagulant is added while maintaining the temperature at a freezing point or less; and heating the frozen material after a certain period of time. The bean curd according to the present invention has excellent texture and flavor and has texture and physical properties that are distinguished from existing kinds of bean curd.
More Like This:
Inventors:
Kim, Byung-seop
Lee, Yunho
Lee, Kyon
Kim, Taek Hyun
Yoon, Haejeong
Chan, Eun Bin
Lee, Yunho
Lee, Kyon
Kim, Taek Hyun
Yoon, Haejeong
Chan, Eun Bin
Application Number:
JP2019551693A
Publication Date:
July 22, 2020
Filing Date:
June 29, 2017
Export Citation:
Assignee:
TAEJIN GNS CO.,LTD.
International Classes:
A23L11/00; A23L5/00
Domestic Patent References:
| JP2011067132A | ||||
| JP9252739A | ||||
| JP52110852A |
Other References:
長野県工技センター研報,2011年,No. 6,pp.F8-F11
Attorney, Agent or Firm:
Hitoshi Shinbo