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    • 9. 发明申请
    • PROCESSED SOYBEAN FOOD AND METHOD OF PRODUCING THE SAME
    • 加工大豆食品及其生产方法
    • US20110045135A1
    • 2011-02-24
    • US12990716
    • 2008-05-29
    • Kohei MaseKenji Yamamoto
    • Kohei MaseKenji Yamamoto
    • A23L1/20
    • A23C20/025A23L11/05
    • Soy milk having a concentration of 10% to 15% is mixed with coagulant agent liquid that is obtained by dissolving a coagulant agent in warm water that is in an amount of 0.5 to 1.5 times a volume of the soy milk to obtain a curd. The coagulant agent coagulates protein contained in the soy milk. Thus obtained curd is dehydrated so that its water content to mass of the whole curd is within a range from 60% to 72% to obtain a processed soybean food of the present invention. In the present invention, the coagulant agent contains a compound selected from a group consisting of magnesium chloride and calcium chloride in a ratio of 0.2% to 0.5% of mass of the soy milk.
    • 将浓度为10%至15%的大豆乳与混合剂液混合,所述凝结剂液体通过将凝结剂溶解在以豆粉体积的0.5至1.5倍的温度的温水中而获得凝乳。 凝结剂凝结豆浆中含有的蛋白质。 将这样得到的凝乳脱水,使得其整个凝乳的水含量与质量在60%至72%的范围内,得到本发明的加工大豆食品。 在本发明中,凝聚剂含有选自氯化钙和氯化钙的化合物,其比例为豆奶质量的0.2%至0.5%。