DEFOAMING AGENT FOR "TOFU" (SOYBEAN CURD)

PURPOSE:A polyhydric alcohol fatty acid ester is used as the major component and calcium phosphate and/or magnesium carbonate are used as essential components to give a defoaming agent for TOFU with high defoaming ability sanitarily. CONSTITUTION:A defoaming agent consisting of 40-98wt% of a polyhyd...

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Bibliographische Detailangaben
Hauptverfasser:	MUROI KOUJI, YAMAGUCHI FUMIE
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:A polyhydric alcohol fatty acid ester is used as the major component and calcium phosphate and/or magnesium carbonate are used as essential components to give a defoaming agent for TOFU with high defoaming ability sanitarily. CONSTITUTION:A defoaming agent consisting of 40-98wt% of a polyhydric alcohol fatty acid ester (glycerol fatty acid ester, sorbitol fatty acid ester or propylene glycol fatty acid ester) and 0.5-20wt% of calcium phosphate and/or magnesium carbonate is added by 0.1-1.2wt% based on the raw soybeans during the TOFU-making process to inhibit foaming.