专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US09521856B2 Dried silken tofu 有权
标题翻译：干丝豆腐
公开(公告)号：US09521856B2
公开(公告)日：2016-12-20
申请号：US14116020
申请日：2012-05-01
申请人： De Ik Kang , Yoon Jung Choi , Hyo Geun An , Hong Wook Park
发明人： De Ik Kang , Yoon Jung Choi , Hyo Geun An , Hong Wook Park
IPC分类号： A23B4/037 , A23L1/20 , A23C20/02
CPC分类号： A23L11/07 , A23B4/037 , A23C20/025 , A23V2002/00 , A23V2250/5118
摘要： Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying.
摘要翻译：本发明提供一种软豆腐干燥方法，其可以在干燥前通过将软豆腐真空冷冻干燥而不进行预冷冻处理，从而恢复软豆腐的味道和质地。此外，提供了具有优异的豆腐物理性质的软豆腐，以及包括将淀粉添加到豆奶中的步骤的软豆腐的制造方法以及加热淀粉糊化淀粉的步骤。此外，提供了一种能够通过在淀粉分散溶液状态下制备和使用淀粉将淀粉均匀分散在豆浆中的搅拌方法。此外，提供了通过添加淀粉进行干燥并使添加的淀粉糊化的软豆腐的制造方法，以及通过真空冷冻干燥该软豆腐干燥的软豆腐的制造方法进行干燥。

2. 发明申请

US20140087057A1 DRIED SILKEN TOFU 有权
公开(公告)号：US20140087057A1
公开(公告)日：2014-03-27
申请号：US14116020
申请日：2012-05-01
申请人： De Ik Kang , Yoon Jung Choi , Hyo Geun An , Hong Wook Park
发明人： De Ik Kang , Yoon Jung Choi , Hyo Geun An , Hong Wook Park
IPC分类号： A23L1/20
CPC分类号： A23L11/07 , A23B4/037 , A23C20/025 , A23V2002/00 , A23V2250/5118
摘要： Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying.
摘要翻译：本发明提供一种软豆腐干燥方法，其可以在干燥前通过将软豆腐真空冷冻干燥而不进行预冷冻处理，从而恢复软豆腐的味道和质地。此外，提供了具有优异的豆腐物理性质的软豆腐，以及包括将淀粉添加到豆奶中的步骤的软豆腐的制造方法以及加热淀粉糊化淀粉的步骤。此外，提供了一种能够通过在淀粉分散溶液状态下制备和使用淀粉将淀粉均匀分散在豆浆中的搅拌方法。此外，提供了通过添加淀粉进行干燥并使添加的淀粉糊化的软豆腐的制造方法，以及通过真空冷冻干燥该软豆腐干燥的软豆腐的制造方法进行干燥。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式