METHOD FOR PREPARING TOFU BY USING FREEZE COAGULATION
The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the methodcomprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagula...
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| creator | LEE YUN-HO KIM TAECK-HYUN JANG EUN-BIN YUN HYE-JUNG KIM BYOUNG-SOUB LEE GI-YOUNG |
| description | The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the methodcomprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and canbe prepared having a structure and physical properties differentiated from those of conventional tofu.
本发明涉及一种利用冻结凝固方式的豆腐制作方法及使用所述制作方法制作的豆腐，更具体地说，该方法包括下列步骤：把豆浆冷却到适当温度；往冷却的豆浆投入适当的凝固剂；把投入了凝固剂的豆浆予以冻结；及维持冰点以下的温度并且在一定时间后对冻结物质加热。本发明的豆腐制作方法能制作出口感与风味优异并且具备有别于现有豆腐的组织与物性的豆腐。 |
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本发明涉及一种利用冻结凝固方式的豆腐制作方法及使用所述制作方法制作的豆腐，更具体地说，该方法包括下列步骤：把豆浆冷却到适当温度；往冷却的豆浆投入适当的凝固剂；把投入了凝固剂的豆浆予以冻结；及维持冰点以下的温度并且在一定时间后对冻结物质加热。本发明的豆腐制作方法能制作出口感与风味优异并且具备有别于现有豆腐的组织与物性的豆腐。</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190903&DB=EPODOC&CC=CN&NR=110198638A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190903&DB=EPODOC&CC=CN&NR=110198638A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LEE YUN-HO</creatorcontrib><creatorcontrib>KIM TAECK-HYUN</creatorcontrib><creatorcontrib>JANG EUN-BIN</creatorcontrib><creatorcontrib>YUN HYE-JUNG</creatorcontrib><creatorcontrib>KIM BYOUNG-SOUB</creatorcontrib><creatorcontrib>LEE GI-YOUNG</creatorcontrib><title>METHOD FOR PREPARING TOFU BY USING FREEZE COAGULATION</title><description>The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the methodcomprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and canbe prepared having a structure and physical properties differentiated from those of conventional tofu.
本发明涉及一种利用冻结凝固方式的豆腐制作方法及使用所述制作方法制作的豆腐，更具体地说，该方法包括下列步骤：把豆浆冷却到适当温度；往冷却的豆浆投入适当的凝固剂；把投入了凝固剂的豆浆予以冻结；及维持冰点以下的温度并且在一定时间后对冻结物质加热。本发明的豆腐制作方法能制作出口感与风味优异并且具备有别于现有豆腐的组织与物性的豆腐。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDD1dQ3x8HdRcPMPUggIcg1wDPL0c1cI8XcLVXCKVAgNBvHcglxdo1wVnP0d3UN9HEM8_f14GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakm8s5-hoYGhpYWZsYWjMTFqAOr3J6w</recordid><startdate>20190903</startdate><enddate>20190903</enddate><creator>LEE YUN-HO</creator><creator>KIM TAECK-HYUN</creator><creator>JANG EUN-BIN</creator><creator>YUN HYE-JUNG</creator><creator>KIM BYOUNG-SOUB</creator><creator>LEE GI-YOUNG</creator><scope>EVB</scope></search><sort><creationdate>20190903</creationdate><title>METHOD FOR PREPARING TOFU BY USING FREEZE COAGULATION</title><author>LEE YUN-HO ; KIM TAECK-HYUN ; JANG EUN-BIN ; YUN HYE-JUNG ; KIM BYOUNG-SOUB ; LEE GI-YOUNG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN110198638A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2019</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LEE YUN-HO</creatorcontrib><creatorcontrib>KIM TAECK-HYUN</creatorcontrib><creatorcontrib>JANG EUN-BIN</creatorcontrib><creatorcontrib>YUN HYE-JUNG</creatorcontrib><creatorcontrib>KIM BYOUNG-SOUB</creatorcontrib><creatorcontrib>LEE GI-YOUNG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LEE YUN-HO</au><au>KIM TAECK-HYUN</au><au>JANG EUN-BIN</au><au>YUN HYE-JUNG</au><au>KIM BYOUNG-SOUB</au><au>LEE GI-YOUNG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PREPARING TOFU BY USING FREEZE COAGULATION</title><date>2019-09-03</date><risdate>2019</risdate><abstract>The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the methodcomprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and canbe prepared having a structure and physical properties differentiated from those of conventional tofu.
本发明涉及一种利用冻结凝固方式的豆腐制作方法及使用所述制作方法制作的豆腐，更具体地说，该方法包括下列步骤：把豆浆冷却到适当温度；往冷却的豆浆投入适当的凝固剂；把投入了凝固剂的豆浆予以冻结；及维持冰点以下的温度并且在一定时间后对冻结物质加热。本发明的豆腐制作方法能制作出口感与风味优异并且具备有别于现有豆腐的组织与物性的豆腐。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR PREPARING TOFU BY USING FREEZE COAGULATION |
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