WO2012153935A3 - Tofu soyeux fabriqué à l'aide d'un procédé comprenant une réaction de gélatinisation de l'amidon - Google Patents
Tofu soyeux fabriqué à l'aide d'un procédé comprenant une réaction de gélatinisation de l'amidon Download PDFInfo
- 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
Links
- 235000013527 bean curd Nutrition 0.000 title abstract 11
- 238000000034 method Methods 0.000 title abstract 10
- 229920002472 Starch Polymers 0.000 title abstract 8
- 235000019698 starch Nutrition 0.000 title abstract 8
- 239000008107 starch Substances 0.000 title abstract 8
- 238000004519 manufacturing process Methods 0.000 abstract 6
- 238000001035 drying Methods 0.000 abstract 4
- 235000013322 soy milk Nutrition 0.000 abstract 3
- 238000009777 vacuum freeze-drying Methods 0.000 abstract 2
- 239000006185 dispersion Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 230000000704 physical effect Effects 0.000 abstract 1
Classifications
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- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
L'objet de l'invention est d'obtenir un procédé pour lyophiliser sous vide du tofu soyeux, sans étape de pré-congélation, de manière à obtenir un procédé de séchage de tofu soyeux qui permet de retrouver sensiblement complètement le goût et la texture du tofu avant séchage. L'objet de l'invention est également d'obtenir un procédé de fabrication de tofu soyeux qui comprend une étape d'ajout d'amidon à du lait de soja et une étape de chauffe destinée à la gélatinisation de l'amidon, qui permet d'obtenir un tofu soyeux présentant de meilleures propriétés physiques, comme la dureté du tofu. L'objet de l'invention est en outre d'obtenir un procédé de fabrication correspondant et un procédé de mélange permettant de disperser de manière répartie l'amidon dans le lait de soja en utilisant de l'amidon se présentant sous la forme d'un liquide de dispersion pendant une étape de mélange du lait de soja et de l'amidon lors du processus de fabrication de tofu. L'objet de l'invention est de surcroît d'obtenir un procédé de fabrication de tofu selon lequel l'amidon est ajouté et gélatinisé afin d'obtenir un procédé approprié pour fabriquer du tofu soyeux à sécher, et pour lyophiliser ledit tofu soyeux à sécher afin d'obtenir le procédé de fabrication de tofu soyeux séché selon l'invention.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020110042911A KR101337416B1 (ko) | 2011-05-06 | 2011-05-06 | 전분의 호화 반응을 포함하는 공정에 의하여 제조된 순두부 |
KR10-2011-0042911 | 2011-05-06 |
Publications (3)
Publication Number | Publication Date |
---|---|
WO2012153935A2 WO2012153935A2 (fr) | 2012-11-15 |
WO2012153935A3 true WO2012153935A3 (fr) | 2013-02-21 |
WO2012153935A9 WO2012153935A9 (fr) | 2013-04-11 |
Family
ID=47139775
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2012/003395 WO2012153935A2 (fr) | 2011-05-06 | 2012-05-01 | Tofu soyeux fabriqué à l'aide d'un procédé comprenant une réaction de gélatinisation de l'amidon |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP2012231780A (fr) |
KR (1) | KR101337416B1 (fr) |
WO (1) | WO2012153935A2 (fr) |
Families Citing this family (2)
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)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1175751A (ja) * | 1997-09-09 | 1999-03-23 | Kyodo Nyugyo Kk | 冷凍保存可能な豆腐 |
JPH11137203A (ja) * | 1997-11-06 | 1999-05-25 | Masato Kanai | 豆腐の製造方法 |
JP2000228961A (ja) * | 1999-02-09 | 2000-08-22 | Kyodo Milk Industry Co Ltd | フリーズドライ豆腐およびその製造方法 |
KR20010073187A (ko) * | 1998-10-13 | 2001-07-31 | 야스이 기치지 | 내(耐)동결성이 우수한 두부 제품 및 그 제조 방법 |
KR20040074515A (ko) * | 2003-02-19 | 2004-08-25 | 학교법인 인하학원 | 저장안정성이 확보된 동결 건조 전두부의 제조방법 |
KR20050068463A (ko) * | 2003-12-30 | 2005-07-05 | 주식회사농심 | 콩가루를 이용한 순두부의 제조 방법 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3265672B2 (ja) * | 1993-01-29 | 2002-03-11 | 味の素株式会社 | 冷凍耐性のある豆腐の製造方法 |
JP3167105B2 (ja) * | 1996-02-13 | 2001-05-21 | 日澱化學株式会社 | 冷凍耐性のある豆腐及びその製造方法 |
-
2011
- 2011-05-06 KR KR1020110042911A patent/KR101337416B1/ko active IP Right Grant
- 2011-05-31 JP JP2011122116A patent/JP2012231780A/ja active Pending
-
2012
- 2012-05-01 WO PCT/KR2012/003395 patent/WO2012153935A2/fr active Application Filing
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1175751A (ja) * | 1997-09-09 | 1999-03-23 | Kyodo Nyugyo Kk | 冷凍保存可能な豆腐 |
JPH11137203A (ja) * | 1997-11-06 | 1999-05-25 | Masato Kanai | 豆腐の製造方法 |
KR20010073187A (ko) * | 1998-10-13 | 2001-07-31 | 야스이 기치지 | 내(耐)동결성이 우수한 두부 제품 및 그 제조 방법 |
JP2000228961A (ja) * | 1999-02-09 | 2000-08-22 | Kyodo Milk Industry Co Ltd | フリーズドライ豆腐およびその製造方法 |
KR20040074515A (ko) * | 2003-02-19 | 2004-08-25 | 학교법인 인하학원 | 저장안정성이 확보된 동결 건조 전두부의 제조방법 |
KR20050068463A (ko) * | 2003-12-30 | 2005-07-05 | 주식회사농심 | 콩가루를 이용한 순두부의 제조 방법 |
Also Published As
Publication number | Publication date |
---|---|
WO2012153935A2 (fr) | 2012-11-15 |
WO2012153935A9 (fr) | 2013-04-11 |
JP2012231780A (ja) | 2012-11-29 |
KR101337416B1 (ko) | 2013-12-06 |
KR20120124949A (ko) | 2012-11-14 |
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