ES2096715T3 - Metodo de fabricacion de cuajada de soja. - Google Patents

Metodo de fabricacion de cuajada de soja.

Info

Publication number
ES2096715T3
ES2096715T3 ES92302502T ES92302502T ES2096715T3 ES 2096715 T3 ES2096715 T3 ES 2096715T3 ES 92302502 T ES92302502 T ES 92302502T ES 92302502 T ES92302502 T ES 92302502T ES 2096715 T3 ES2096715 T3 ES 2096715T3
Authority
ES
Spain
Prior art keywords
containers
temperature
minutes
soybean curd
range
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
ES92302502T
Other languages
English (en)
Inventor
Richard K Chen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
AEONIAN HOLDINGS Ltd
Original Assignee
AEONIAN HOLDINGS Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by AEONIAN HOLDINGS Ltd filed Critical AEONIAN HOLDINGS Ltd
Application granted granted Critical
Publication of ES2096715T3 publication Critical patent/ES2096715T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

EL REQUESON DE SOJA SE FABRICA MEZCLANDO LECHE DE SOJA CON UN AGENTE COAGULANTE, INTRODUCIENDO DE MANERA CONTINUA LA MEZCLA LIQUIDA RESULTANTE EN CONTENEDORES, HACIENDO PASAR LOS CONTENEDORES A TRAVES DE UNA ZONA EN QUE LA MEZCLA LIQUIDA RECIBE UNA ENERGIA DE MICROONDAS SUFICIENTE COMO PARA CALENTAR EL INTERIOR DE LA MEZCLA A UNA TEMPERATURA ENTRE 75 Y 85 (GRADOS) C APROXIMADAMENTE, RETIRANDO LOS CONTENEDORES DE LA ZONA Y MANTENIENDOLOS A UNA TEMPERATURA ENTRE 80 Y 90 (GRADOS) C APROXIMADAMENTE DURANTE UNOS 20 A 50 MINUTOS O PRIMERO A UNA TEMPERATURA ENTRE LOS 80 Y LOS 90 (GRADOS) C APROXIMADAMENTE DURANTE UNOS 10 O 15 MINUTOS E INMEDIATAMENTE DESPUES A UNA TEMPERATURA ENTRE 50 Y 60 (GRADOS) C APROXIMADAMENTE DURANTE UNOS 15 O 25 MINUTOS Y ENFRIANDO Y GUARDANDO EL REQUESON DE SOJA RESULTANTE EN UNA HABITACION REFRIGERADA
ES92302502T 1991-04-19 1992-03-24 Metodo de fabricacion de cuajada de soja. Expired - Lifetime ES2096715T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/688,013 US5087465A (en) 1991-04-19 1991-04-19 Method of manufacturing soybean curd

Publications (1)

Publication Number Publication Date
ES2096715T3 true ES2096715T3 (es) 1997-03-16

Family

ID=24762755

Family Applications (1)

Application Number Title Priority Date Filing Date
ES92302502T Expired - Lifetime ES2096715T3 (es) 1991-04-19 1992-03-24 Metodo de fabricacion de cuajada de soja.

Country Status (8)

Country Link
US (1) US5087465A (es)
EP (1) EP0509653B1 (es)
JP (1) JPH04320658A (es)
KR (1) KR920019269A (es)
AT (1) ATE147941T1 (es)
CA (1) CA2052024C (es)
DE (1) DE69216897T2 (es)
ES (1) ES2096715T3 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2147882C (en) * 1992-10-27 2008-07-29 Toshihiko Asano Bifidobacterium growth promotant
KR19980033449A (ko) * 1998-04-09 1998-07-25 임성환 솔잎을 함유한 두부의 제조방법
US7270842B1 (en) 1999-11-12 2007-09-18 North Carolina State University Thermal gelation of foods and biomaterials using rapid heating
MXPA02004803A (es) * 1999-11-12 2003-10-14 Ind Microwave Systems Inc Gelificacion termica de alimentos y materiales biologicos utilizando calentamiento rapido.
US20040081730A1 (en) * 2001-07-25 2004-04-29 J Michael Drozd Rapid continuous, and selective moisture content equalization of nuts, grains, and similar commodities
CN103404599A (zh) * 2013-06-24 2013-11-27 吴祥忠 一种香辣即食腐竹的制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60149354A (ja) * 1984-01-13 1985-08-06 Kikkoman Corp 無菌豆腐の製造法
JPS60192563A (ja) * 1984-03-15 1985-10-01 House Food Ind Co Ltd 木綿豆腐様豆腐の製造法
US4678677A (en) * 1984-07-04 1987-07-07 House Food Industrial Company Limited Process for preparing tofu charged into a container
JPS6384455A (ja) * 1986-09-27 1988-04-15 Meiji Seika Kaisha Ltd 無菌充填豆腐の製造法
US4965080A (en) * 1989-01-31 1990-10-23 Fuji Oil Company Limited Process for producing tofu-like food

Also Published As

Publication number Publication date
DE69216897T2 (de) 1997-06-05
JPH04320658A (ja) 1992-11-11
US5087465A (en) 1992-02-11
KR920019269A (ko) 1992-11-19
EP0509653B1 (en) 1997-01-22
EP0509653A1 (en) 1992-10-21
ATE147941T1 (de) 1997-02-15
DE69216897D1 (de) 1997-03-06
CA2052024A1 (en) 1992-10-20
CA2052024C (en) 1996-02-20

Similar Documents

Publication Publication Date Title
EP0617897B1 (en) Method and arrangement for continuous sterilization of a liquid milk based product
DE60218523D1 (de) Verfahren zur konservierung von nahrungsmitteln, sowie verfahren zur herstellung von nicht gefrorenem wasser
ES2096715T3 (es) Metodo de fabricacion de cuajada de soja.
BR0013960A (pt) Método de moldagem por insuflação, e máquina para produzir recipientes pasteurizáveis
DE3673061D1 (de) Verfahren zur herstellung eines milk-shake-produkt.
ATE325541T1 (de) Verfahren zur herstellung aromatisierter getränke
DE3368859D1 (en) Beatable cream of low fat content, and a process for the production thereof
DK0519394T3 (da) Fremgangsmåde til fremstilling af en ikke-frossen, udvidet spiseisblanding
GB1569083A (en) Thermally sterilised processed cheese
DK291584A (da) Stabilisering af smeltekrystallisationstemperatur ved varmebehandling af arylensulfidpolymer
ATE347068T1 (de) Speicherbehälter für kryogene flüssigkeiten
BR0014577A (pt) Método e sistema para refrigerar e efetuar mudança no estado de uma mistura lìquida
US5190787A (en) Process for producing containerized bean curd
AU1387288A (en) Highly crystallized, molded product of polyarylene thioether
JPS61187765A (ja) 容器入り無菌豆腐の製造法
GR3024824T3 (en) A process for the preparation of evaporated milk.
NZ232729A (en) Temperature control in gas sterilisation process: cold water circulated through water jacket
ATE453333T1 (de) Verbesserung bei pasteurisierten eiern
DE60011780D1 (de) Verfahren zur herstellung von schokolade
FI941993A (fi) Menetelmä nestemäisen maitotuotteen lämpökäsittelemiseksi
CA2452116A1 (en) Method and apparatus for producing bottle-type synthetic resin containers
ES2112439T3 (es) Procedimiento para la preparacion de un producto alimenticio liquido.
JPS5577532A (en) Bottle of saturated polyester resin and method of producing the same
JPS61187764A (ja) 容器入り豆腐の製造法
JPS56109579A (en) Preparation of food having improved keeping quality

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 509653

Country of ref document: ES