WO2012153935A3 - Silken tofu manufactured by process including gelatinization reaction of starch - Google Patents

Silken tofu manufactured by process including gelatinization reaction of starch Download PDF

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Publication number
WO2012153935A3
WO2012153935A3 PCT/KR2012/003395 KR2012003395W WO2012153935A3 WO 2012153935 A3 WO2012153935 A3 WO 2012153935A3 KR 2012003395 W KR2012003395 W KR 2012003395W WO 2012153935 A3 WO2012153935 A3 WO 2012153935A3
Authority
WO
WIPO (PCT)
Prior art keywords
starch
tofu
drying
manufacturing
silken tofu
Prior art date
Application number
PCT/KR2012/003395
Other languages
French (fr)
Korean (ko)
Other versions
WO2012153935A9 (en
WO2012153935A2 (en
Inventor
강대익
최윤정
안효근
박홍욱
Original Assignee
씨제이제일제당(주)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 씨제이제일제당(주) filed Critical 씨제이제일제당(주)
Publication of WO2012153935A2 publication Critical patent/WO2012153935A2/en
Publication of WO2012153935A3 publication Critical patent/WO2012153935A3/en
Publication of WO2012153935A9 publication Critical patent/WO2012153935A9/en

Links

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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • 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
    • A23L3/001—Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves
    • 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
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch
    • 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

Abstract

The object of the present invention is to provide a method for vacuum freeze-drying a silken tofu without a pre-freezing step, so as to provide a method for drying the silken tofu which can almost completely recover the flavor and texture prior to the drying. Also, the object of the present invention is to provide a method for manufacturing the silken tofu, comprising a step of adding starch to soy milk, and a step of heating for gelatinizing the starch, so as to provide the silken tofu having better physical properties, such as the hardness of the tofu, and a method for manufacturing same. In addition, the object of the present invention is to provide a method for mixing to evenly disperse the starch in the soy milk by using the starch in a starch dispersion liquid form, during a step of mixing the soy milk and the starch in the process of manufacturing a tofu. Furthermore, the object of the present invention is to provide a method for manufacturing the tofu, in which the starch is added and same is gelatinized to provide an appropriate method for manufacturing a silken tofu for drying, and vacuum freeze-drying the silken tofu for drying so as to provide the method for manufacturing the dried silken tofu.
PCT/KR2012/003395 2011-05-06 2012-05-01 Silken tofu manufactured by process including gelatinization reaction of starch WO2012153935A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2011-0042911 2011-05-06
KR1020110042911A KR101337416B1 (en) 2011-05-06 2011-05-06 A bean curd manufactured by process containing starch gelatinization

Publications (3)

Publication Number Publication Date
WO2012153935A2 WO2012153935A2 (en) 2012-11-15
WO2012153935A3 true WO2012153935A3 (en) 2013-02-21
WO2012153935A9 WO2012153935A9 (en) 2013-04-11

Family

ID=47139775

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2012/003395 WO2012153935A2 (en) 2011-05-06 2012-05-01 Silken tofu manufactured by process including gelatinization reaction of starch

Country Status (3)

Country Link
JP (1) JP2012231780A (en)
KR (1) KR101337416B1 (en)
WO (1) WO2012153935A2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11445735B2 (en) 2016-11-24 2022-09-20 Cj Cheiljedang Corporation Tofu with improved quality and manufacturing method thereof
US11744257B1 (en) 2018-10-19 2023-09-05 Harvest Right, LLC Freeze-drying methods including vacuum freezing

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1175751A (en) * 1997-09-09 1999-03-23 Kyodo Nyugyo Kk Frozen preservative soybean-curd
JPH11137203A (en) * 1997-11-06 1999-05-25 Masato Kanai Production of bean curd
JP2000228961A (en) * 1999-02-09 2000-08-22 Kyodo Milk Industry Co Ltd Freeze-dried soybean-curd and its production
KR20010073187A (en) * 1998-10-13 2001-07-31 야스이 기치지 Tofu products excellent in freeze resistance and process for producing the same
KR20040074515A (en) * 2003-02-19 2004-08-25 학교법인 인하학원 Manufacture of freeze-dried whole-tofu with improved storage stability
KR20050068463A (en) * 2003-12-30 2005-07-05 주식회사농심 Preparing method of the uncurdled bean curd using a bean flour

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3265672B2 (en) * 1993-01-29 2002-03-11 味の素株式会社 Method for producing freeze-resistant tofu
JP3167105B2 (en) * 1996-02-13 2001-05-21 日澱化學株式会社 Freeze-resistant tofu and method for producing the same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1175751A (en) * 1997-09-09 1999-03-23 Kyodo Nyugyo Kk Frozen preservative soybean-curd
JPH11137203A (en) * 1997-11-06 1999-05-25 Masato Kanai Production of bean curd
KR20010073187A (en) * 1998-10-13 2001-07-31 야스이 기치지 Tofu products excellent in freeze resistance and process for producing the same
JP2000228961A (en) * 1999-02-09 2000-08-22 Kyodo Milk Industry Co Ltd Freeze-dried soybean-curd and its production
KR20040074515A (en) * 2003-02-19 2004-08-25 학교법인 인하학원 Manufacture of freeze-dried whole-tofu with improved storage stability
KR20050068463A (en) * 2003-12-30 2005-07-05 주식회사농심 Preparing method of the uncurdled bean curd using a bean flour

Also Published As

Publication number Publication date
WO2012153935A9 (en) 2013-04-11
JP2012231780A (en) 2012-11-29
KR101337416B1 (en) 2013-12-06
KR20120124949A (en) 2012-11-14
WO2012153935A2 (en) 2012-11-15

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