Title:
METHOD FOR PRODUCING CHEESE-LIKE TOFU
Document Type and Number:
WIPO Patent Application WO/2018/181829
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a method for producing a tofu (soybean curd) which has a smooth cheese-like texture different from the texture of conventional tofus. A tofu having a smooth cheese-like texture different from the texture of conventional tofus can be obtained by subjecting an emulsified soybean composition, said emulsified soybean composition having a protein content of 25 wt% or more on a dry basis and a lipid content (a content as an extract obtained by using a chloroform/methanol solvent mixture) of 100 wt% or more relative to the protein content, to a high-temperature heating treatment at a heating temperature of 135°C or higher for a heating time of 2 seconds or longer.
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Inventors:
YANAGISAWA MASANOBU (JP)
NISHIMURA TAKASHI (JP)
NISHIMURA TAKASHI (JP)
Application Number:
PCT/JP2018/013488
Publication Date:
October 04, 2018
Filing Date:
March 29, 2018
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A23L11/00
Domestic Patent References:
| WO2012169347A1 | 2012-12-13 | |||
| WO2011071108A1 | 2011-06-16 | |||
| WO2007116772A1 | 2007-10-18 |
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