TOFU PRODUCTS TOLERANT TO FREEZING AND PROCESS FOR PRODUCING THE SAME

A process for producing a Tofu product which comprises adding native gellan gum and processed starch to soy milk at a high temperature, then adding a coagulating agent thereto for coagulation, heating and pasteurizing the Tofu product and freezing it. L'invention porte sur un procédé de product...

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Bibliographische Detailangaben
Hauptverfasser:	ASHIDA, HIROKO, OOI, AKIO, OOMURA, HIROKI
Format:	Patent
Sprache:	eng ; fre ; jpn
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES 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:	A process for producing a Tofu product which comprises adding native gellan gum and processed starch to soy milk at a high temperature, then adding a coagulating agent thereto for coagulation, heating and pasteurizing the Tofu product and freezing it. L'invention porte sur un procédé de production de produits de tofu consistant à ajouter de la gomme naturelle de gellan et de l'amidon traité au lait de soja à température élevée, puis à ajouter un agent coagulant provoquant la coagulation, puis à chauffer, pasteuriser et congeler le produit résultant.