WO2012153936A3 - Method for manufacturing silken tofu comprising gelatinization reaction of starch and silken tofu gelatinized thereby - Google Patents

Method for manufacturing silken tofu comprising gelatinization reaction of starch and silken tofu gelatinized thereby Download PDF

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Publication number
WO2012153936A3
WO2012153936A3 PCT/KR2012/003396 KR2012003396W WO2012153936A3 WO 2012153936 A3 WO2012153936 A3 WO 2012153936A3 KR 2012003396 W KR2012003396 W KR 2012003396W WO 2012153936 A3 WO2012153936 A3 WO 2012153936A3
Authority
WO
WIPO (PCT)
Prior art keywords
starch
tofu
manufacturing
silken tofu
drying
Prior art date
Application number
PCT/KR2012/003396
Other languages
French (fr)
Korean (ko)
Other versions
WO2012153936A9 (en
WO2012153936A2 (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 WO2012153936A2 publication Critical patent/WO2012153936A2/en
Publication of WO2012153936A3 publication Critical patent/WO2012153936A3/en
Publication of WO2012153936A9 publication Critical patent/WO2012153936A9/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
    • 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
    • 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
    • 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
    • A23L3/40—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
    • 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

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

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/KR2012/003396 2011-05-06 2012-05-01 Method for manufacturing silken tofu comprising gelatinization reaction of starch and silken tofu gelatinized thereby WO2012153936A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2011-0042912 2011-05-06
KR1020110042912A KR101315267B1 (en) 2011-05-06 2011-05-06 A method containing starch gelatinization for manufacturing bean curd and the bean curd

Publications (3)

Publication Number Publication Date
WO2012153936A2 WO2012153936A2 (en) 2012-11-15
WO2012153936A3 true WO2012153936A3 (en) 2013-02-21
WO2012153936A9 WO2012153936A9 (en) 2013-04-18

Family

ID=47139776

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2012/003396 WO2012153936A2 (en) 2011-05-06 2012-05-01 Method for manufacturing silken tofu comprising gelatinization reaction of starch and silken tofu gelatinized thereby

Country Status (3)

Country Link
JP (1) JP5701689B2 (en)
KR (1) KR101315267B1 (en)
WO (1) WO2012153936A2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2780032B1 (en) * 2013-01-10 2018-03-28 Allergy Research Group, LLC Chewable wafers containing lipid supplements for maintaining health and the treatment of acute and chronic disorders
KR20180066215A (en) 2015-10-14 2018-06-18 엔웨이브 코퍼레이션 How to make dried food

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06153840A (en) * 1992-11-24 1994-06-03 Raikusu Takagi:Kk Preparation of bean curd suitable for freeze, retort and freeze-dry processing and bean curd suitable for freeze, retort and freeze-dry processing
JPH06217729A (en) * 1993-01-29 1994-08-09 Ajinomoto Co Inc Production of bean curd having freeze resistance
JPH11137203A (en) * 1997-11-06 1999-05-25 Masato Kanai Production of bean curd
US20040156976A1 (en) * 2001-06-21 2004-08-12 Tomohiko Adachi Cottony bean curds and method of manufacturing the cottony bean curd

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6087755A (en) * 1983-10-20 1985-05-17 House Food Ind Co Ltd Preparation of pressed tofu (bean curd)
JPH05236899A (en) * 1992-02-26 1993-09-17 Karasawa Tomoyoshi Production of soybean curd capable of long-term storage
JPH06113777A (en) * 1992-10-06 1994-04-26 Raikusu Takagi:Kk Production of bean curd
JPH07194331A (en) * 1993-12-28 1995-08-01 Raikusu Takagi:Kk Method for producing bean cured mixed with food powder and/or food paste and bean curd
JPH07274884A (en) * 1994-04-08 1995-10-24 Kawanishi:Kk Method for coagulating soybean milk
JPH0994075A (en) * 1995-09-28 1997-04-08 Nisshin Seito Kk Tofu having freeze resistance and its production
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
JPH1075731A (en) * 1996-09-04 1998-03-24 Tajimaya Shokuhin Kk Freezable bean curd, frozen bean curd and their production
JP3760569B2 (en) * 1997-06-20 2006-03-29 株式会社カネカ Solar cell module
JP2000228961A (en) * 1999-02-09 2000-08-22 Kyodo Milk Industry Co Ltd Freeze-dried soybean-curd and its production

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06153840A (en) * 1992-11-24 1994-06-03 Raikusu Takagi:Kk Preparation of bean curd suitable for freeze, retort and freeze-dry processing and bean curd suitable for freeze, retort and freeze-dry processing
JPH06217729A (en) * 1993-01-29 1994-08-09 Ajinomoto Co Inc Production of bean curd having freeze resistance
JPH11137203A (en) * 1997-11-06 1999-05-25 Masato Kanai Production of bean curd
US20040156976A1 (en) * 2001-06-21 2004-08-12 Tomohiko Adachi Cottony bean curds and method of manufacturing the cottony bean curd

Also Published As

Publication number Publication date
JP5701689B2 (en) 2015-04-15
KR20120124950A (en) 2012-11-14
WO2012153936A9 (en) 2013-04-18
KR101315267B1 (en) 2013-10-14
JP2012231781A (en) 2012-11-29
WO2012153936A2 (en) 2012-11-15

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