TH19669Y - A tofu recipe that includes sesame milk. - Google Patents

Abstract

------06/01/2022------(OCR) The tofu recipe containing sesame milk, as described in this invention, consists of sesame milk, starch, and carrageenan. After heating and temperature control, the texture, weight loss, color, and sensory quality were tested. The resulting tofu product with sesame milk is nutritionally valuable, has good elasticity, is high in energy, and has a higher content of unsaturated fats, protein, carbohydrates, and dietary fiber than regular soy tofu. This adds variety to tofu products and offers a new option for health-conscious consumers of all ages, including the elderly. ------------ ------20/01/2020------(OCR) Page 1 of 1. Summary of the Invention: The tofu recipe containing sesame milk, as described in this invention, consists of sesame milk, starch, and carrageenan. After heating and temperature control, the texture, weight loss, color, and sensory quality were tested. The resulting tofu product with sesame milk is nutritionally valuable, has good elasticity, and is high in energy. Sesame-infused tofu, as described in this invention, consists of sesame milk, starch, and carrageenan. After heating and temperature control, the texture, weight loss, color, and sensory quality of the resulting sesame-infused tofu are tested. The resulting product is nutritionally valuable, has good elasticity, high energy content, and higher levels of unsaturated fat, protein, carbohydrates, and fiber compared to regular soy tofu. This adds variety to the tofu product range and offers a new choice for health-conscious consumers of all ages, including the elderly.

Claims (5)

------06/01/2565------(OCR) 1. A tofu recipe containing sesame milk contains 85-93 percent by weight of sesame milk, 6.9-14 percent by weight of flour, and 0.1-1 percent by weight of carrageenan. 2. A tofu recipe containing sesame milk according to Reservation 1, where the optimal and best proportions are 86.7 percent by weight of sesame milk, 13 percent by weight of flour, and 0.3 percent by weight of carrageenan. 3. A tofu recipe containing sesame milk according to Reservation 1 or 2, where the sesame milk used may be either raw sesame milk or roasted sesame milk, or a combination of both. 4. A tofu recipe containing sesame milk according to any one of Reservations 1 through 3, where the flour used may be either tapioca starch, wheat starch, corn starch, rice starch, or arrowroot starch. or at least two combined. 5. A tofu recipe containing sesame milk, according to any one of Reputation 1 to 4, where the carrageenan used is selectable from either Kappa-carrageenan or Iota-carrageenan, or both combined. ------------ ------20/01/2020------(OCR) Page 1 of 1 page. Reputation 1. A tofu recipe containing sesame milk consists of 85-93 percent by weight of sesame milk, 6.9-14 percent by weight of starch, and 0.1-1 percent by weight of carrageenan. 2. A tofu recipe containing sesame milk, according to Reputation 1, where the optimal and best proportions of ingredients consist of 86.7 percent by weight of sesame milk, 13 percent by weight of starch, and 0.3 percent by weight of carrageenan. 3. A tofu recipe containing sesame milk, according to any one of Reputation 1 or 2. Where the sesame milk used may be selected from either raw sesame milk or roasted sesame milk, or a combination of both. 4. Tofu recipes containing sesame milk as per any one of Reservations 1 through 3, where the starch used may be selected from either tapioca starch, wheat starch, corn starch, rice starch, or arrowroot starch, or a combination of both. 5. Tofu recipes containing sesame milk as per any one of Reservations 1 through 4, where the carrageenan used may be selected from either kappa-carrageenan or iota-carrageenan, or a combination of both. ------------ Page 1 of 1 page Reservations 1. Tofu containing sesame seeds typically consists of 85-93% sesame milk by weight, 6.9-14% flour by weight, and 0.1-1% carrageenan by weight. 2. Tofu containing sesame as an ingredient, according to Patent 1, where the optimal and best ingredient ratios are 86.7 percent by weight of sesame milk, 13 percent by weight of flour, and 0.3 percent by weight of carrageenan. 3. Tofu containing sesame seeds as an ingredient, as per Patent 1 or 2, where the sesame milk used may be either raw sesame milk or roasted sesame milk, or a combination of both. 4. Tofu containing sesame seeds as an ingredient, under any one of the three claims, where the starch used is of choice from tapioca starch, wheat starch, corn starch, rice starch, or arrowroot starch, either individually or in combination of both. 5. Tofu containing sesame seeds as an ingredient, pursuant to any one of Patents 1 through 4, where the carrageenan used is selectable from either kappa-carrageenan or iota-carrageenan, or a combination of both.