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Title:
METHOD FOR MAKING SOYMILK DERIVANT AND HOME MACHINE FOR MAKING SOYMILK DERIVANT
Document Type and Number:
WIPO Patent Application WO/2014/122541
Kind Code:
A3
Abstract:
The present invention relates to a method of making soymilk derivant, the method comprising steps of: adding coagulant to soymilk for coagulating said soymilk, said soymilk being at a first temperature which is between 92°C-100°C; and keeping said soymilk within a preset temperature range. The present invention also relates to a home machine for making soymilk derivant, the home machine comprising: a container for keeping soymilk within a preset temperature range in said container, wherein said preset temperature range is between 70°C-95°C, preferably is between 85°C-95°C.

Inventors:
KUI, Xiaoyun (AE Eindhoven, NL-5656, NL)
WANG, Changjie (AE Eindhoven, NL-5656, NL)
YU, Donghai (AE Eindhoven, NL-5656, NL)
Application Number:
IB2014/058319
Publication Date:
August 14, 2014
Filing Date:
January 16, 2014
Export Citation:
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Assignee:
KONINKLIJKE PHILIPS N.V. (High Tech Campus 5, AE Eindhoven, NL-5656, NL)
International Classes:
A23C11/10; A23C20/02; A23L11/00; A23L11/30; A47J27/00; A47J43/04
Foreign References:
CN102715270A2012-10-10
KR20070076565A2007-07-24
US20100316779A12010-12-16
US20020197369A12002-12-26
Other References:
DATABASE WPI Week 200835, Derwent World Patents Index; AN 2008-F22717, XP002721556
DATABASE WPI Week 200366, Derwent World Patents Index; AN 2003-694467, XP002721557
HAG-JUNG KIM ET AL: "Rheologicyl Studies of the Tofu upon the Processing Conditions", KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 30 June 1995 (1995-06-30), pages 324 - 328, XP055107155, Retrieved from the Internet [retrieved on 20140312]
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 2004, YOUNG-JU OH ET AL: "Optimization for the industrial production of traditional Jeju tofu.", XP002721651, Database accession no. FS-2004-08-Jn2194
DATABASE EPODOC EUROPEAN PATENT OFFICE, THE HAGUE, NL; 15 May 2006 (2006-05-15), "METHOD FOR PRODUCTION OF A SOYBEAN PRODUCT LIKE THE TOFU CHEESE", XP002721558
DATABASE WPI Week 201303, Derwent World Patents Index; AN 2012-R58672, XP002721559, "Preparing bean curd, by grinding soybean, centrifuging slurry for separating soybean milk and residue, boiling soybean milk, adding gypsum to soybean milk, and boiling mixture, curdling mixture, and squeezing and pressing mixture"
Attorney, Agent or Firm:
COOPS, Peter et al. (High Tech Campus 5, AE Eindhoven, NL-5656, NL)
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