Tofu with long shelf life and preparation method thereof
US12324448B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Dec 7, 2022 |
| Grant date | Jun 10, 2025 |
| Priority date | — |
| Expiry date | Apr 15, 2043 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
This invention provides a tofu with long shelf life and preparation method thereof, comprising soaking soybean to make soy milk, filtering to remove bean dregs, boiling, primary cooling, homogenizing, deaerating, UHT sterilization, secondary cooling, inline mixing soy milk with sterilized composite coagulant, aseptic filling, microwave heating, solidification, cooling for formation. According to this invention, a composite coagulant is prepared by combining basic salts with coagulant, then, the composite coagulant is inline mixed with soy milk, next, the mixture is intermittently heated by microwave to form tofu. The invention solves the problems existed in the preparation of tofu with long shelf life, including short temporary storage time, easy tube pasting and other issues after the coagulant is mixed with soy milk. This invention has the advantages of causing no corrosion on pipes, and taking less time in the heating and solidification process, etc. The long-shelf-life tofu produced by the invention has a shelf-life of more than 3 months at room temperature, while maintaining the original quality of the tofu, and has better taste and higher elasticity.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.