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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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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creator	ASHIDA, HIROKO OOI, AKIO OOMURA, HIROKI
description	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.
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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.</description><edition>7</edition><language>eng ; fre ; jpn</language><subject>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</subject><creationdate>2003</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=20030814&DB=EPODOC&CC=WO&NR=03065823A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25546,76297</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20030814&DB=EPODOC&CC=WO&NR=03065823A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ASHIDA, HIROKO</creatorcontrib><creatorcontrib>OOI, AKIO</creatorcontrib><creatorcontrib>OOMURA, HIROKI</creatorcontrib><title>TOFU PRODUCTS TOLERANT TO FREEZING AND PROCESS FOR PRODUCING THE SAME</title><description>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. 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language	eng ; fre ; jpn
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source	esp@cenet
subjects	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
title	TOFU PRODUCTS TOLERANT TO FREEZING AND PROCESS FOR PRODUCING THE SAME
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