METHOD FOR PRODUCING OF TOFU FROM VEGETABLE PROTEINS

FIELD: food-processing industry. SUBSTANCE: method involves adding into soya milk coagulant such as gluconodeltalactone, with weight part of dry substances of soya milk making 8-20%; pouring resultant solution into consumer container; sealing said container; heating solution in closed container. EFF...

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Hauptverfasser:	ANIS'KIN S.N, KOTROVSKIJ A.V, SOROKIN A.G, DMITRIEV A.G
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	FIELD: food-processing industry. SUBSTANCE: method involves adding into soya milk coagulant such as gluconodeltalactone, with weight part of dry substances of soya milk making 8-20%; pouring resultant solution into consumer container; sealing said container; heating solution in closed container. EFFECT: stabilized quality of food product, increased efficiency, reduced production time and prolonged storage time. 2 ex