Title:
豆腐用凝固剤及びその製造方法
Document Type and Number:
Japanese Patent JP5629103
Kind Code:
B2
Abstract:
PURPOSE: A coagulant for manufacturing bean-cured with excellent water holding feature, elasticity and taste, and a manufacturing method thereof are provided to offer tofu with excellent flavor, taste, elasticity and water holding feature by minimizing an amount of incidental components and by delaying a coagulation rate of a quick-acting coagulant. CONSTITUTION: A gelling material and water are mixed, and a gelling material aqueous solution of 0.1~10% is manufactured. A quick-acting coagulant is thrown in the gelling material aqueous solution and is dissolved. The gelling material aqueous solution, in which the quick-acting coagulant is dissolved, is cooled at a temperature of 0~40°C and gets gels. The coagulating agent is composed of gelling material 0.1~10 weight%, quick-acting coagulant 3~75 weight%, and water, the remnant. The gelling material is a mixture of at least one or two selected among agar, gelatin, carrageenan, alginate, pectin or starch. A mixture of at least one or two selected among sugar, crystalline fructose, high fructose corn syrup, oligo saccharide, carboxyl methyl cellulose, arabic gum, guar gum, locust bean gum, xanthan gum, is added to the gelling material as an auxiliary agent. The quick-acting coagulant is a mixture of at least one or two selected among magnesium chloride, brine, concentrated seawater, seawater, calcium chloride, lactic acid and salt. In the gelling material, a mixture of at least one or two selected among sodium chloride, potassium chloride and magnesium sulfate is included more.
Inventors:
キム ヨン ウン
リ ギ ヨン
キム ビョン ソウブ
リ ギ ヨン
キム ビョン ソウブ
Application Number:
JP2010065424A
Publication Date:
November 19, 2014
Filing Date:
March 23, 2010
Export Citation:
Assignee:
株式会社 テ ジン ジーエヌエス
有限会社吉川化学工業所
有限会社吉川化学工業所
International Classes:
A23L11/00
Attorney, Agent or Firm:
Kamegawa 義示