PRODUCTION OF POWDERY BEAN CURD

PURPOSE:To obtain a powdery bean curd, preservable for a long period and capable of instantaneously preparing bean curd simply by pouring hot water thereon or heating thereof. CONSTITUTION:This method for producing a powdery bean curd is to sufficiently stir soybean milk with an aqueous solution of...

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Bibliographische Detailangaben
1. Verfasser:	IWAMOTO MITSUNORI
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain a powdery bean curd, preservable for a long period and capable of instantaneously preparing bean curd simply by pouring hot water thereon or heating thereof. CONSTITUTION:This method for producing a powdery bean curd is to sufficiently stir soybean milk with an aqueous solution of a coagulant for the soybean milk at a temperature without reacting the soybean milk with the coagulant for the soybean milk (preferably