Method for preparing tofu by using freeze coagulation
US11324242B2 · kind B2 · utility
Inventors
Key dates
| Filing date | Jun 29, 2017 |
| Grant date | May 10, 2022 |
| Priority date | — |
| Expiry date | Jul 27, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the method comprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and can be prepared having a structure and physical properties differentiated from those of conventional tofu.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.