Method of manufacturing a packaged soybean curd
US4303678A · kind A · utility
6Cited by
6References
5Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 1, 1980 |
| Grant date | Dec 1, 1981 |
| Priority date | — |
| Expiry date | Aug 1, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L11/50
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of manufacturing a packaged soybean curd with a long shelf life without the inclusion of any artificial additives such as coagulating agents, germicides and the like; wherein soybean juice is subjected to lactic acid fermentation until its pH is reached to a value equal to or less than a value which is determined from the percentage of the solids content (5-16 wt. %) of soybean juice and then is subjected to heating (60.degree.-95.degree. C., 10-100 minutes) to adjust the curd tension to above 20 g.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.