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 PDF

Info

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
English (en)
Korean (ko)
Other versions
WO2012153935A2 (fr
WO2012153935A9 (fr
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/fr
Publication of WO2012153935A3 publication Critical patent/WO2012153935A3/fr
Publication of WO2012153935A9 publication Critical patent/WO2012153935A9/fr

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

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.
PCT/KR2012/003395 2011-05-06 2012-05-01 Tofu soyeux fabriqué à l'aide d'un procédé comprenant une réaction de gélatinisation de l'amidon WO2012153935A2 (fr)

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)

* 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 (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)

* Cited by examiner, † Cited by third party
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

Patent Citations (6)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
WO2012153933A3 (fr) Procédé de fabrication de tofu velouté séché par un processus de lyophilisation sous vide, et tofu velouté séché ainsi fabriqué
WO2012153932A3 (fr) Tofu soyeux séché
WO2011087784A3 (fr) Compositions dispersibles dans l'eau pour applications alimentaires
UA109310C2 (uk) Спосіб одержання листа для виробу для куріння, який містить ароматизатор, лист для виробу для куріння, який містить ароматизатор, одержаний даним способом, і виріб для куріння, який містить його
WO2014069924A8 (fr) Souche aspergillus oryzae cj 1354 qui est une nouvelle souche isolée à partir de gâteau de soja fermenté traditionnel, procédé de production de riz dans une pâte de poivre de cayenne l'utilisant, et riz dans une pâte de poivre de cayenne produit au moyen du procédé de production
MX2012008876A (es) Fideos instantaneos y metodo para producir los mismos.
WO2008132224A3 (fr) Procédé de déshydratation d'une composition de protéine, composition de protéine déshydratée et composition pharmaceutique contenant la protéine déshydratée
MY172601A (en) Improved process for preparing fermented soybean meal
WO2009089593A8 (fr) Procédé de préparation de produits nutritionnels, thérapeutiques ou organoleptiques à partir de glycérol brut
WO2012056321A3 (fr) Enrobages mucilagineux de capsules entériques
WO2008149738A1 (fr) Procédé de production d'un polysaccharide hydrosoluble
MY184520A (en) Method for preparing natural kokumi flavor
PH12015500634B1 (en) Method for preparing natural neutral flavor
MX356454B (es) Una formulacion enzimatica liquida y un proceso para su preparacion.
WO2009095278A3 (fr) Utilisation d'alternane comme ingrédient pour certains produits alimentaires
EA201100316A1 (ru) Новая крахмальная композиция и способ производства выпеченных изделий
WO2012120098A3 (fr) Pigments traités hydrophiles dispersibles dans une composition cosmétique
PT2294925E (pt) Mistura de chips
WO2006099553A3 (fr) Procede de preparation d'aliments lyophilises
PH12015500631A1 (en) Method for preparing natural beef flavor
WO2009080838A3 (fr) Confiseries à mâcher
WO2012153934A3 (fr) Amidon sous forme de liquide de dispersion servant à fabriquer du tofu, et son procédé de préparation
WO2010018935A3 (fr) Fabrication d'amidon de fibre comestible et utilité de celui-ci en tant que sauce pour salade/aliment liquide
WO2012153935A3 (fr) Tofu soyeux fabriqué à l'aide d'un procédé comprenant une réaction de gélatinisation de l'amidon
WO2012153936A3 (fr) Procédé de fabrication de tofu soyeux comprenant une réaction de gélatinisation de l'amidon, et tofu soyeux ainsi gélatinisé

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 12781990

Country of ref document: EP

Kind code of ref document: A2

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 12781990

Country of ref document: EP

Kind code of ref document: A2