KR20090095734A - Coagulation material for bean-curd and manufacturing method thereof - Google Patents
Coagulation material for bean-curd and manufacturing method thereof Download PDFInfo
- Publication number
- KR20090095734A KR20090095734A KR1020080020851A KR20080020851A KR20090095734A KR 20090095734 A KR20090095734 A KR 20090095734A KR 1020080020851 A KR1020080020851 A KR 1020080020851A KR 20080020851 A KR20080020851 A KR 20080020851A KR 20090095734 A KR20090095734 A KR 20090095734A
- Authority
- KR
- South Korea
- Prior art keywords
- coagulant
- oil
- tofu
- acting
- fast
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 230000015271 coagulation Effects 0.000 title description 8
- 238000005345 coagulation Methods 0.000 title description 8
- 239000000701 coagulant Substances 0.000 claims abstract description 60
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 21
- 239000008158 vegetable oil Substances 0.000 claims abstract description 21
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 239000002540 palm oil Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000019198 oils Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 238000003756 stirring Methods 0.000 claims description 18
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 238000007865 diluting Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000019871 vegetable fat Nutrition 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000013322 soy milk Nutrition 0.000 abstract description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 229910001629 magnesium chloride Inorganic materials 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 125000000422 delta-lactone group Chemical group 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
Abstract
Description
본 발명은 두부응고제 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는 속효성응고제를 팜유와 식물성유지 등으로 코팅하여 두유에 첨가할 때 응고속도를 낮출 수 있어서 질 좋은 두부를 생산할 수 있는 두부응고제 조성물 및 그 제조방법에 관한 것이다. The present invention relates to a tofu coagulant composition and a method for manufacturing the same. More specifically, tofu coagulant composition can be produced by coating the fast-acting coagulant with palm oil and vegetable oil and the like to lower the coagulation rate to produce a good tofu And to a method for producing the same.
종래의 두부는 세척된 대두를 물에 충분히 불린 후에, 음용수를 섞으면서 맷돌로 마쇄해서 삶은 다음 비지와 두유로 여과분리한 후 두유를 적당한 온도로 냉각시키고 간수 등의 응고제를 첨가하여 응고시키면서 두부성형틀에 넣고 누름돌로 압착하여 생산하였다.Conventional tofu is soaked in soybeans, soaked in soy water, milled and mixed with drinking water and boiled, then filtered and separated with bean curd and soy milk. The soy milk is cooled to a suitable temperature and coagulated by adding a coagulant such as brine. It was put into a mold and pressed to produce a pressed stone.
상기 두유는 비지를 분리하는 방법에 따라서 온비지 방식과 생비지 방식으로 나누어지는데, 온비지 방식은 마쇄된 대두(이하, 대두즙이라 함)을 가열하여 익힌 후 비지를 분리하는 방법이고, 생비지 방식은 대두즙에서 바로 비지를 분리하고 가열하여 익히는 방식으로 만들어진다. The soy milk is divided into the on-visible method and the raw busy method according to the method for separating the busy, the on-visible method is a method of separating the busy after heating the cooked soybean (hereinafter, referred to as soybean juice), The method is made by separating the bean curd directly from the soybean juice and heating it.
두부의 맛은 콩을 맷돌에 갈 때 음용수를 투입하는 양, 즉 두유농도와, 응고 제의 종류에 따라 달라진다.The taste of tofu depends on the amount of drinking water used to grind the beans into the millstone, that is, the concentration of soy milk and the type of coagulant.
상기 응고제는 황산칼슘, 글로코노델타락톤(GDL), 염화마그네슘 등을 사용하는데 특히, 염화마그네슘을 사용한 두부의 맛이 매우 좋은 것으로 알려져 있다.The coagulant uses calcium sulfate, glocono deltalactone (GDL), magnesium chloride, and the like, in particular, it is known that the taste of tofu using magnesium chloride is very good.
그러나, 염화마그네슘과 같은 응고제는 속효성응고제 즉, 응고속도가 빠른 응고제여서 두유와 골고루 섞이기 전에 일부의 응고제가 어느 한 부분에서 두유를 응고시키기 시작하기 때문에 두부의 질이 떨어지는 문제점이 있었다. However, coagulants such as magnesium chloride have a problem in that the quality of the tofu is poor because some coagulants start to coagulate soy milk in any part before being mixed evenly with soy milk because it is a fast-acting coagulant, that is, a coagulant having a high coagulation rate.
종래의 속효성응고제는 다음과 같은 문제점이 있었다.Conventional fast-acting coagulants have the following problems.
(1) 응고속도가 빨라서 두유 속에서 고루 퍼지기 전에 응고가 시작되므로 질 좋은 두부를 생산할 수 없다.(1) Due to the high coagulation speed, coagulation begins before spreading evenly in soymilk, so quality tofu cannot be produced.
(2) 속효성응고제를 사용하기 위해서는 두유의 온도를 낮추고 교반한 후에 서서히 온도를 가하는 방법을 사용해야하므로 생산이 곤란하다. (2) In order to use the fast-acting coagulant, it is difficult to produce it by lowering the temperature of soymilk and slowly adding the temperature after stirring.
상기한 문제점을 극복하기 위해서 본 발명은 다음과 같은 단계로 이루어진다. In order to overcome the above problems, the present invention consists of the following steps.
속효성응고제를 희석한 응고제준비단계와; A coagulant preparation step of diluting the fast-acting coagulant;
일정한 온도에서 팜유 및 식물성유지의 혼합액에 속효성응고제를 넣어 호모믹서로 교반하는 교반단계와;A stirring step of putting a fast-acting coagulant into a mixture of palm oil and vegetable oil at a constant temperature and stirring with a homomixer;
일정시간 교반단계를 거친 후 열교환기를 통과시켜 일정온도까지 온도를 낮추는 상변환단계와;A phase conversion step of lowering the temperature to a predetermined temperature by passing through a heat exchanger after a predetermined time of stirring;
상기 상변환단계를 거친 후 일정한 압력의 균질기를 통과시켜 포장하는 완성단계로 구성된다.After the phase conversion step consists of a complete step of packing through a homogenizer of a constant pressure.
본 발명의 두부응고제 조성물과 그 제조방법에 의하면 다음과 같은 효과가 발생한다. According to the tofu coagulant composition of the present invention and a method for producing the same, the following effects occur.
(1) 팜유와 식물성유지의 기름성분이 속효성응고제의 표면을 감싸고 있으므로, 응고속도를 늦출 수 있어서 질 좋은 두부를 생산할 수 있다.(1) Since the oil components of palm oil and vegetable oil surround the surface of the fast-acting coagulant, the coagulation rate can be slowed down to produce good tofu.
(2) 속효성응고제를 사용하고도 두유의 온도에 관계없이 일반적인 방법으로 두부를 생산할 수 있다. (2) Even with fast-acting coagulants, tofu can be produced in the usual way regardless of the temperature of soymilk.
본 발명의 바람직한 실시예로는 속효성응고제를 희석한 응고제준비단계와; 일정한 온도에서 팜유 및 식물성유지의 혼합액과 속효성응고제를 호모믹서로 교반하는 교반단계와; 일정시간 교반단계를 거친 후 열교환기를 통과시켜 일정온도까지 온도를 낮추는 상변환단계와; 상기 상변환단계를 거친 후 일정한 압력의 균질기를 통과시켜 포장하는 완성단계로 구성된다.Preferred embodiment of the present invention comprises a coagulant preparation step of diluting the fast-acting coagulant; A stirring step of stirring a mixture of palm oil and vegetable oil and a fast-acting coagulant at a constant temperature with a homomixer; A phase conversion step of lowering the temperature to a predetermined temperature by passing through a heat exchanger after a predetermined time of stirring; After the phase conversion step consists of a complete step of packing through a homogenizer of a constant pressure.
상기 속효성응고제는 산성을 띠는 과일즙이나 곡류 또는 야채를 발효한 발효식품의 추출액 등이 있고, 자연상태에서 채취하는 염화마그네슘이나 심층수 등이 다. The fast-acting coagulant includes an extract of fermented foods fermented with acidic fruit juices, cereals or vegetables, and is magnesium chloride or deep water, which is collected in a natural state.
상기 교반단계에서는 팜유와 식물성유지의 혼합액을 60℃ ~ 80℃로 가열하면서 속효성응고제와 혼합하는데, 상기 혼합액과 속효성응고제의 혼합비율은 2:3의 중량비로 형성한다.In the stirring step, the mixture of palm oil and vegetable oil is mixed with the fast-acting coagulant while heating to 60 ℃ ~ 80 ℃, the mixing ratio of the mixture and the fast-acting coagulant is formed in a weight ratio of 2: 3.
상기 팜유 및 식물성유지의 혼합액은 팜유 40 ~ 70중량%와 식물성유지 30 ~ 60중량%의 비율로 섞은 후 잘 교반하여 형성하고, 상기 식물성유지는 유채씨유, 옥배유, 콩기름 등이 될 수 있다. The mixed oil of the palm oil and vegetable oil is formed by mixing well at a ratio of 40 to 70% by weight of palm oil and 30 to 60% by weight of vegetable oil, and forming well by stirring, the vegetable oil may be rapeseed oil, jade oil, soybean oil and the like.
상기 상변환단계에는 교반단계에 혼합된 혼합조성물을 열교환기를 통과시키 면서 혼합조성물의 온도를 20~27℃로 낮추는 단계로, 상기와 같이 온도를 낮추면 속효성응고제의 성분이 팜유와 식물성유지의 기름성분으로 코팅(coating)되는 상태로 상변환된다.The phase conversion step is to lower the temperature of the mixed composition to 20 ~ 27 ℃ while passing the mixed composition mixed in the stirring step to the heat exchanger, if the temperature is lowered as described above the components of the fast-acting coagulant oil oil of palm oil and vegetable oil It is phase-converted to the state of being coated (coating).
상기 열교환기는 일반적으로 음식물 등을 가공할 때 사용하는 평판형 열교환기가 채용되는 것이 적당하다.It is suitable that the heat exchanger generally employs a flat heat exchanger used for processing food and the like.
상기 완성단계는 상변환단계를 거친 조성물을 균질로 형성하기 위해서 균질기를 통과시켜서 본 발명의 두부응고제를 완성하는 단계이다.The completion step is a step of completing the tofu coagulant of the present invention by passing through a homogenizer to form a homogeneous composition after the phase conversion step.
상기 완성단계에서 사용되는 균질기는 종래의 압력을 가하여 분자의 크기를 균질하게 형성하는 일반적인 균질기를 사용하되, 균질기의 압력은 10㎫ ~ 30㎫로 하는 것이 적당하다.The homogenizer used in the completion step is to use a general homogenizer to homogeneously form the size of the molecule by applying a conventional pressure, the pressure of the homogenizer is suitable to be 10MPa ~ 30MPa.
상기 완성단계에서 사용되는 균질기는 사용되지 않아도 두부응고제로 사용할 수 있으므로, 균질기를 사용하지 않고 완성할 수 있다.The homogenizer used in the completion step can be used as a tofu coagulant even if not used, it can be completed without using a homogenizer.
이하, 본 발명의 바람직한 실시예로 형성된 두부응고제를 이용하여 두부를 제조하는 방법 및 이를 이용한 실험내용을 설명하면 다음과 같다.Hereinafter, a method for preparing tofu using the tofu coagulant formed according to a preferred embodiment of the present invention and an experiment using the same will be described.
일정한 온도의 두유(보통 80~90℃)에 본 발명의 두부응고제를 첨가하여 잘 저으면서 두부를 형성한다.The tofu coagulant of the present invention is added to soymilk (usually 80-90 ° C) at a constant temperature to stir well to form tofu.
상기 두부응고제는 팜유 및 식물성유지가 두유 내부로 녹아내리는 시간 동안 내부에 존재하던 속효성응고제는 전혀 작용을 하지 않으므로, 충분히 교반할 수 있다.The tofu coagulant is a fast-acting coagulant existing inside the palm oil and vegetable oil during the time to melt into the soy milk does not work at all, it can be sufficiently stirred.
< 실험 ><Experiment>
본 발명의 두부응고제의 응고지연 효과를 확인하기 위하여 85℃의 두유 10Brix에 동일한 양의 두부응고제(4가지의 실험군 및 1가지 대조군)를 투입하면서 실험하고 그 결과를 표 1에 나타내었다. In order to confirm the coagulation delay effect of the tofu coagulant of the present invention, the same amount of tofu coagulant (four experimental groups and one control group) was added to 10Brix of soymilk at 85 ° C, and the results are shown in Table 1.
실험군1 : 염화마그네슘 50 중량부와 물 20 중량부와 팜유 17 중량부와 식물성유지 13 중량부의 본 발명의 제조방법으로 제조된 두부응고제. Experimental group 1: 50 parts by weight of magnesium chloride, 20 parts by weight of water, 17 parts by weight of palm oil and 13 parts by weight of vegetable oil and fat tofu coagulant prepared by the production method of the present invention.
실험군2 : 과일즙 50 중량부와 물 10 중량부와 팜유 23 중량부와 식물성유지 17 중량부의 본 발명의 제조방법으로 제조된 두부응고제. Experiment group 2: 50 parts by weight of fruit juice, 10 parts by weight of water, 23 parts by weight of palm oil and 17 parts by weight of vegetable oil and fat tofu coagulant prepared by the production method of the present invention.
실험군3 : 발효액 50 중량부와 팜유 22 중량부와 식물성유지 18 중량부와 물10 중량부의 본 발명의 제조방법으로 제조된 두부응고제. Experimental group 3: Tofu coagulant prepared by the production method of the present invention 50 parts by weight of fermentation broth, 22 parts by weight of palm oil, 18 parts by weight of vegetable oil and 10 parts by weight of water.
실험군4 : 심층수 50 중량부와 팜유 22 중량부와 물 20 중량부와 식물성유지 18 중량부의 본 발명의 제조방법으로 제조된 두부응고제. Experimental group 4: Tofu coagulant prepared by the production method of the present invention 50 parts by weight of deep water, 22 parts by weight of palm oil, 20 parts by weight of water and 18 parts by weight of vegetable oil.
대조군 : 염화마그네슘 80 중량부 와 물 20 중량부로 일반적으로 사용되는 두부응고제. Control: Tofu coagulant generally used with 80 parts by weight of magnesium chloride and 20 parts by weight of water.
상기 표1과 같이, 본 발명의 두부응고제는 속효성응고제로 어떠한 것을 사용하여도 응고시작시간이 10초 이상 걸리므로, 두부응고제를 두유와 완전하게 교반할 수 있는 것이다. As shown in Table 1, the tofu coagulant of the present invention takes 10 seconds or more to start the coagulation, even if you use any of the fast-acting coagulant, so that the tofu coagulant can be completely stirred with soy milk.
본 발명은 바람직한 실시예를 중심으로 기술하였으나, 당업자라면 이러한 기재로부터 후술하는 특허범위에 의해 포괄되는 본 고안의 범주를 벗어남이 없이 다양한 변형이 가능하다는 것은 명백하다.While the present invention has been described with reference to the preferred embodiments, it will be apparent to those skilled in the art that various modifications may be made without departing from the scope of the present invention, which is covered by the following claims.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080020851A KR20090095734A (en) | 2008-03-06 | 2008-03-06 | Coagulation material for bean-curd and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080020851A KR20090095734A (en) | 2008-03-06 | 2008-03-06 | Coagulation material for bean-curd and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20090095734A true KR20090095734A (en) | 2009-09-10 |
Family
ID=41296023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080020851A KR20090095734A (en) | 2008-03-06 | 2008-03-06 | Coagulation material for bean-curd and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20090095734A (en) |
-
2008
- 2008-03-06 KR KR1020080020851A patent/KR20090095734A/en active Search and Examination
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103392820A (en) | Production process of novel egg bean curd cake | |
| CN102293258A (en) | Production technology of chemical additive free fermented bean curd with long shelf life | |
| CN103355431A (en) | Chilli oil fermented bean curd | |
| TWI473571B (en) | A soybean product and its related manufacturing process | |
| KR20220057427A (en) | Tofu Manufacturing Method using a coagulant of magnesium chloride and deep ocean water | |
| CN103931780A (en) | Method for producing oil dried bean curds in large scale | |
| CN105767209A (en) | Mustard-flavored beauty dried tofu with red jujubes and preparation method of dried tofu | |
| CN102754698A (en) | Celery juice soycheese and preparation method thereof | |
| KR20150072784A (en) | Various Type Bean Curd Noodle Using Natural Coagulant and Manufacturing Method | |
| CN102771580A (en) | Production process for black soybean-purple cabbage bean curd | |
| CN105494666A (en) | Preparation method of bean curd jelly containing passion fruits and apple vinegar | |
| CN105961632A (en) | Preparing method for sour soup bean curd | |
| CN102599255A (en) | Processing method of five-bean fish flavored bean curd slices | |
| KR20090095734A (en) | Coagulation material for bean-curd and manufacturing method thereof | |
| CN101181035B (en) | Method for producing fresh sieve bean | |
| CN102763732A (en) | Fermented bean curd with spinach juice and preparation method of fermented bean curd with spinach juice | |
| JP2013074853A (en) | Soybean-processed food containing red pepper | |
| KR101335119B1 (en) | Method of cheese curd | |
| CN105494654A (en) | Production method for soymilk powder | |
| CN104247780A (en) | Preparation method of dried bean curd | |
| KR20140132200A (en) | Manufacturing method of traditional red pepper paste | |
| JP2017108700A (en) | Fried tofu production method | |
| CN110050840B (en) | Peanut lactone bean curd and preparation method thereof | |
| CN107581266A (en) | A kind of fruit type jellied bean curd containing mango and grapefruit | |
| CN102742666A (en) | Tomato juice soy cheese and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| AMND | Amendment | ||
| A302 | Request for accelerated examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| J201 | Request for trial against refusal decision | ||
| AMND | Amendment | ||
| B601 | Maintenance of original decision after re-examination before a trial | ||
| J301 | Trial decision |
Free format text: TRIAL DECISION FOR APPEAL AGAINST DECISION TO DECLINE REFUSAL REQUESTED 20100212 Effective date: 20100628 |