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
  • 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
  • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
  • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
• • 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
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/36—Freezing; Subsequent thawing; Cooling
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/02—Acid
  • A23V2250/022—Acetic acid
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/02—Acid
  • A23V2250/032—Citric acid
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/02—Acid
  • A23V2250/04—Gluconic acid
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/02—Acid
  • A23V2250/042—Lactic acid
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/15—Inorganic Compounds
  • A23V2250/156—Mineral combination
  • A23V2250/1578—Calcium
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/15—Inorganic Compounds
  • A23V2250/156—Mineral combination
  • A23V2250/16—Potassium
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/15—Inorganic Compounds
  • A23V2250/156—Mineral combination
  • A23V2250/161—Magnesium
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/15—Inorganic Compounds
  • A23V2250/156—Mineral combination
  • A23V2250/1614—Sodium
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/20—Natural extracts
  • A23V2250/21—Plant extracts
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/20—Natural extracts
  • A23V2250/21—Plant extracts
  • A23V2250/2124—Ginseng
• • 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

Definitions

• the convention bean curd was a cheap, high-quality protein food which is a coagulation of water-soluble proteins extracted from soy beans.
• raw soybeans soaked in water for ten to twenty-four hours are crushed through a wet-type crushing method, raw soybean milk is obtained by separating bean-curd waste and is cooled at 70 ° C after being steamed and aged at 100 ° C, coagulants such as Calcium Sulfate(CaS0 ), Calcium ChlorideCCaCk) and Glucono- ⁇ -Lacton(GDL) are added to the cooled soybean milk to produce non-pressed bean curd, and the non-pressed bean curd is put, pressed and dehydrated in a forming frame to make the final bean curd.
• coagulants such as Calcium Sulfate(CaS0 ), Calcium ChlorideCCaCk) and Glucono- ⁇ -Lacton(GDL)
• soybeans of 50kg generates about a 200 I of waste water(BOD: TO.OOOppm).
• BOD TO.OOOppm
• a l-2ton of water used for soaking soybean also contaminates natural environment.
• An example of the method of preparing bean curd, similar to this method, has been announced in the U.S. Patent No. 5,183,681.
• the Korean Patent Disclosure No. 1998-022392 shows the method of preparing whole bean curd, which can be stored for a long time, by finely powdering raw soybeans.
• raw soybean powder is obtained by finely crushing raw soybeans by a low-temperature impact crushing method, the raw soybean powder so obtained is mixed with water and heated at 102 ° C , and soybean milk with a concentration of 16-18% is obtained.
• the soybean milk is cooled to approximately 30 °C , and agitated after coagulants are added to it.
• the agitated soybean milk is put into an airtight vessel and heated at approximately 85 ° C-90 o C for about 30 minutes, so that the solid ingredients of the soybean milk are coagulated to obtain bean curd.
• soybean milk with a concentration of about 16-18% is cooled at approximately 30 ° C , the concentration of the soybean milk becomes so thick that intense gelation occurs. Therefore, it is difficult to agitate the soybean milk with coagulants and to fill a certain vessel with it, so it is difficult to mass-produce whole bean curd. Furthermore, if the soybean milk is put into a vessel and heated at 85 ° C-90 ° C for 30 minutes, the quality and sterilization of the product become worse so that it is impossible to store bean curd for a long time. Particularly, the solidity and elasticity of bean curd are bad, so commercial value of bean curd also becomes lower.
• soybean milk without thermal denaturation is produced by aging finely crushed raw soybean powder and soft water, mixed together in the ratio of 1:5-6, at 10 2°C for 5 minutes with steam activated by far infrared ray. After the soybean milk so produced is cooled to 3-8 ° C , acetic acid and mixed coagulants in the weight percents of 0.5 and 1, respectively, and tasty and functional additives are added to the soybean milk. The soybean milk is agitated and airtightly packed in oxygen-blocking plastic film.
• the packed soybean milk is primarily steam-heated and sterilized for 15-20 minutes, using steam of 92-95 °C , and then is secondarily steam-heated and sterilized at 120 °C for 5-10 minutes.
• the grading of finely crushed raw soybean powder has not been clearly specified. Since whole bean curd is not pressed but formed by natural coagulation method, the mixing ratio of finely crushed raw soybean powder and soft water should be quantitatively clear and correct to prepare whole bean curd that provides good taste and quality.
• Finely crushed raw soybean powder contains lipid of 20%, so layer separation between lipid and soft water occurs when mixing the raw soybean powder with soft water.
• soybean milk with protein, lipid and carbohydrate homogenized can be obtained.
• the above patent reported that soybean milk with no thermal denaturation of protein could be obtained by resonance of far infrared ray.
• the protein the soybean milk contains inevitably denatures thermally, and thermally denatured protein is coagulated after bonding to coagulants.
• What requires attention when applying heat to the soybean protein is that carbonization should not occur after the soybean protein was heated at high temperature and thermally denatured. But if soybean milk with no thermal denaturation is prepared, no whole bean curd is produced.
• soybean milk is cooled to 3-8 ° C , gelation occurs because the concentration of protein is thick, so it is difficult to fill a vessel with soybean milk.
• the taste and quality of whole bean curd rely on kinds and concentration of coagulants and how to add coagulants. That is, whole bean curd is prepared by natural coagulation method without being pressed. Therefore, the proper mixing ratio of organic acid, inorganic acid and organic salt and use of mixed coagulants enable whole bean curd to have good elasticity, solidity, viscosity and taste.
• mixed coagulants containing acetic acid corresponding to 0.1-5 weight percent of the soybean milk, are used.
• Oxygen-blocking plastic film is used to store whole bean curd for a long time but the film is more expensive than general packing paper by 150%.
• the use of this oxygen-blocking plastic film for a longtime storage of whole bean curd(six months) causes increase in the production cost of whole bean curd, which is a fresh food, and therefore, the whole bean curd becomes less competitive commercially.
• the soybean milk is sterilized by steam primarily at 92-95 °C for 15-20 minutes and secondarily at 120 °C for 5-10 minutes, so carbonization occurs in the packed whole bean curd so that the whole bean curd becomes inferior in quality and whole bean curd sticks to the packing vessel. Therefore, there will be an inconvenience in use, and large energy consumption causes increase in the production cost.
• the soybean milk is aged by activated steam after being heated at 102 ° C for 5 minutes. However, elution of soybean protein is promoted during heating treatment but there was a problem that the carbonization of protein occurs.
• the steam activated by far infrared ray after letting the steam pass through a far infrared ray generator is heated for 20 minutes, and then packed whole bean curd formed and sterilized is prepared.
• the far infrared ray as an electromagnetic wave, is a good radiation that has effects such as penetrability, resonance and absorption. It is defined by the International Committee of Illumination Engineering that the range of wavelength of far infrared ray is 3.0-1.002 / tm. Therefore, when the heated steam passes the far infrared ray generator, far infrared electromagnetic wave is generated.
• the present invention provides the method of preparing whole bean curd, especially using mixed coagulants such as inorganic and organic acids and organic acids to prepare whole bean curd having good taste, quality and proper preservability.
• the fine powder of full fat active raw soybeans comprises 39% protein, 20% lipid, 24% carbohydrate, and 1.8% fiber.
• the present invention places emphasis on, ' the use of mixed coagulants in the optimal mixing ratio of inorganic salts, organic acids and inorganic salts so that lipid is adsorbed by protein when the protein is coagulated and carbohydrate is transferred within whole bean curd; the preparation of whole bean curd with bonding power and elasticity by quantitatively determining the mixing ratio of fine powder of full fat active raw soybeans and soft water, and separating lipid(20%) contained in the fine powder of full fat active raw soybeans from soft water at high mixing speed, producing raw soybean milk with a concentration of 14 ° by means of an homogenized saccharometer; the method of effectively removing lipogenase, an oxidase and anti-trypsine, dead drunkenness component (a fishy smell) from the homogenized raw soybean milk in a steam-aging system equipped with far infrared radiating ceramic balls and obtaining steam- aged soybean
• the present invention relates to the method of preparing whole bean curd with fine powder of full fat active raw soybeans, which features excellent solidity, bonding power, elasticity, taste and nutritiousness, and no generation of bean-curd waste and waste water, using mixed coagulants including inorganic salts, organic acids and organic salts.
• the prevent invention also helps prevent environmental contamination, save resources, and increase productivity and functionality.
• the present invention also will help better the dietary life of people by providing the method of preparing whole bean curd that can be preserved for 30 days. Further, the present invention is expected to help Korean-made bean curd be recognized as a health food in the world so that it will give an innovative help for the dietary life of the world people.
• the present invention concerns the preparation method of whole bean curd by mixing coagulants including inorganic salts, organic acid, and organic salts and thereof whole bean curd, which are described concretely as follows.
• the Process 1 is a process for making thick soybean milk by mixing fine powder(325 mesh) of full fat active raw soybeans (Korean Patent No. 0182829) with soft water.
• the mixing ratio of soft water and full fat active raw soybean powder is one of very important elements since it has an effect on the solidity and elasticity of whole bean curd which is formed by natural coagulation method.
• the ingredients of fine powder of full fat active raw soybeans contain 40% protein, 20% lipid, 24 carbohydrate, fiber and other physiologically active substances good for the health. Therefore, this process requires grading of fine powder and ambient conditions to be properly set to achieve homogenization without layer separation at the time of mixing.
• the lipid has the form of fine fat groups adsorbed by the protein membrane by emulsification of lecithin contained in the lipid, so homogenized raw soybean milk can be prepared.
• the Process 2 is a process designed to feed homogenized raw soybean milk to a pressure steam-aging system equipped with far infrared radiating ceramic balls (which were manufactured by baking the mixture of pegmatite, mud and pre-oxidation alien metals at 1200-1500 ° C and generate a large amount of electromagnetic wave at a low temperature) and steam-age the soybean milk.
• a pressure steam-aging system equipped with far infrared radiating ceramic balls (which were manufactured by baking the mixture of pegmatite, mud and pre-oxidation alien metals at 1200-1500 ° C and generate a large amount of electromagnetic wave at a low temperature) and steam-age the soybean milk.
• it is very important to produce steam-aged soybean milk with lipogenase, an oxidase and anti-trypsine, and dead drunkenness component removed by steam-aging homogenized raw soybean milk with no carbonization of protein.
• Soybean protein is weak and sensitive to heat. If soybean milk is heated at the time of steam- aging, it
• a large amount of far infrared electromagnetic wave energy(2-15W) is generated from far infrared radiating ceramic balls, and the far infrared ray has excellent properties such as permeability, resonant absorption, deodorization and sterilization. Therefore, it is possible to produce good-quality steam- aged soybean milk by putting raw soybean milk into the heated steam(98 ° C ) to steam-age raw soybean milk,
• a far infrared ray is generated by passing the steam through the far infrared ray generator.
• most of the amount of far infrared ray is adsorbed by ambient elements, and only small amount of steam is activated to steam-age the soybean milk.
• the present invention is designed to heat homogenized soybean milk and mixture with steam by directly putting far infrared radiating ceramic balls in the steam- aging system and for far infrared electromagnetic wave generated from the far infrared radiating ceramic balls to directly influence soybean milk so as to cause resonance and penetration. This is called 'resonant motion.
• ' Energy is generated within the molecules, and some of the energy is changed into active energy that activates soybean milk and increases permeability, resonant absorptiveness, deodorizing property and sterilizing power.
• soybean milk was steam- aged without carbonization.
• the raw soybean milk with a concentration of 14 ° prepared in the Process 1
• 6.5 1 soybean milk could be obtained.
• the soybean milk so obtained was good-quality steam-aged soybean milk wherein protein was activated, completely inactivated substances, which might have a bad effect on the quality, such as anti-trypsine and saponin, and fishy smell was removed.
• soybean milk with a concentration of 9 ° -10 ° prepared in the Process 1
• the soybean milk so obtained was good-quality steam-aged soybean milk wherein protein was activated, and fishy smell was removed.
• the raw soybean milk with a concentration of 7 ° -10 ° prepared in the Process 1
• 11 1 soybean milk could be obtained.
• the soybean milk steam-aged at 98 ° C in the Process 2 was cooled to 10 ° C so that the energy was saved. It could be observed that gelation was inhibited by adding 0.15% soda citrate to 1 1 soybean milk cooled to 1 0 ° C since soda citrate serves to partially sequester the metallic ion. It was possible to prevent gelation of milk before being filled and to produce tenderer whole bean curd.
• soybean milk steam-aged at 98 ° C in the Process 2 was cooled to 10 ° C , and 0.15% soda citrate per 1 i of soybean milk was added to the soybean milk so cooled. Then, the soybean milk was agitated at 1600rpm for 5 minute. As a result, soybean milk cooled to 10 ° C was produced with no gelation.
• soybean milk steam-aged at 98 °C in the Process 2 was cooled to 10 ° C , and 0.15% soda citrate per 1 i of soybean milk was added to the soybean milk so cooled. Then, the soybean milk was agitated at 1600rpm for 5 minute. As a result, soybean milk cooled to 10 ° C was produced with no gelation.
• soybean milk steam-aged at 98 ° C in the Process 2 was cooled to 10 °C , and 0.15% soda citrate per ⁇ i of soybean milk was added to the soybean milk so cooled. Then, the soybean milk was agitated at 1600rpm for 5 minute. As a result, soybean milk cooled to 10 ° C was produced with no gelation.
• This process is a process for adding 0.5% mixed coagulants, including inorganic salts, organic acids and organic salts to 10 °C cooled soybean milk to which soda citrate was added, for mixing the soybean milk at 1600rpm, and for packing the soybean milk in a polypropylene vessel[polypropylene(PP), polyethylene(PE), and polyethylene terephthalate(PET)].
• PP polypropylene
• PE polyethylene
• PET polyethylene terephthalate
• Inorganic salts (Ca, Mg) are used as conventional bean curd coagulants, which include CaS ⁇ 4 and CaCk. The use of inorganic salts makes bean curd take better. Acetic acid, lactic acid, glucuronic acid, and ⁇ glutamic acid are used as organic acids, which provides relatively good yield. Bean curd coagulated by inorganic salts gives better tastes while one coagulated by organic acids gives higher quality and yield.
• the best ideal coagulant is an organic salt mixed coagulant that acts with cationic carboxylic group and has residual organic acid involve pH adjustment.
• organic acid glucuronic acid
• salt(calcium) reported that the use of glucuronic acid and calcium made whole bean curd more solid and elastic.
• Soybean contains all of nutrients except calcium ion. Therefore, the present invention used inorganic salts having calcium ion and magnesium and also used a very small amount of Na salt and K salt to flavor bean curd.
• the table shows the composition when the highest quality of whole bean curd, prepared using calcium salt, magnesium salt, organic acid and organic acid-mixed salt, is achieved.
• NacKrefined bamboo salt was used, harder whole bean curd could be obtained because soft water within the tissues of whole bean curd was drawn out by osmotic pressure.
• Example 18 In preparing soft whole bean curd(with water content of 90%), the soybean milk cooled in the Process 3, to which mixed coagulants of inorganic salt and organic acid(0.45% glucuronic acid calcium, and 0.05% MgC ) were added, was agitated at 1600rpm for 3 minutes and packed in a polyethylene vessel. The results of the functional inspection reported that whole bean curd had excellent bonding powder and elasticity, and delicate taste.
• the internal temperature of the far infrared steam sterilizing & forming system is set to 105 °C after putting the polyethylene vessel (4.5cm thick), which is filled with soybean milk to which mixed coagulants (inorganic salts, organic acids and organic salts) are added, in the far infrared steam sterilizing & forming system equipped with far infrared radiating ceramic balls.
• the internal temperature of the sterilizing & forming system should reach 105 °C within 5 minutes after applying steam at 20 ° C .
• Steam is applied to the polyethylene vessel (4.5cm thick) containing soybean milk for 25 minutes.
• a large amount of electromagnetic wave generated from the far infrared radiating ceramic balls penetrates into the polyethylene vessel for whole bean curd, filled with soybean milk, - by permeability. Accordingly, the central temperature of whole bean curd has F-zero value of 4, so good-quality whole bean curd is formed.
• Whole bean curd completed at 105 ° C is cooled to 30 ° C and kept cold at 10 ° C for 5 hours before delivery for sales.
• the present invention relates to the method of preparing whole bean curd with fine powder of full fat active raw soybeans, which features excellent solidity, bonding power, elasticity, taste and nutritiousness, and no generation of bean-curd waste and waste water, using mixed coagulants including inorganic salts, organic acids and organic salts.
• the prevent invention also helps prevent environmental contamination, save resources, and increase productivity and functionality.
• the present invention also will help better the dietary life of people by providing the method of preparing whole bean curd that can be preserved for 30 days. Further, the present invention is expected to help Korean-made bean curd be recognized as a health food in the world so that it will give an innovative help for • the dietary life of the world people.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Agronomy & Crop Science (AREA)
• Botany (AREA)
• Beans For Foods Or Fodder (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=19698070

Family Applications (1)

Country Status (3)

Cited By (2)

Families Citing this family (9)

Citations (3)

Family Cites Families (5)

• 2000
  • 2000-11-09 KR KR1020000066422A patent/KR20010016125A/ko not_active Application Discontinuation
• 2001
  • 2001-04-20 WO PCT/KR2001/000656 patent/WO2002037986A1/en active Application Filing
  • 2001-04-20 AU AU2001252740A patent/AU2001252740A1/en not_active Abandoned

Patent Citations (3)

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events