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313 条记录 (耗时 0.019 秒)

    Food analog and process for making the same
    32.
    发明授权
    Food analog and process for making the same 失效
    食物模拟和制作过程相同

    公开(公告)号：US5206050A

    公开(公告)日：1993-04-27

    申请号：US649432

    申请日：1991-02-01

    申请人： Richard A. Jennings

    发明人： Richard A. Jennings

    IPC分类号： A23C20/02 ,  A23J1/14 ,  A23J3/16 ,  A23L15/00

    CPC分类号： A23J3/16 ,  A23C20/025 ,  A23J1/14 ,  A23L15/35 ,  Y10S426/802

    摘要： Disclosed is a novel process for producing a cooked food analog from soybeans. The process comprises obtaining soybean milk and adding a coagulant to the soybean milk, preferably while the soybean milk is at a temperature in the range of about 70.degree.-90.degree. C. (158.degree.-194.degree. F.) to form a mixture of soybean curds and whey. The mixture of curds and whey is broken to obtain curd differentiation. The curds are then cooked, at a temperature and for a time effective to form small pieces of curd. The supernatant liquid is separated from the curds, and the curds are rapidly cooled. The present invention provides a process for obtaining food analogs having a wide range of organoleptic properties, from a scrambled egg analog, wherein the curds are soft and relatively large, to a cooked meat analog, wherein the curds are harder and relatively small.

    摘要翻译： 公开了一种从大豆生产熟食类似物的新方法。 该方法包括获得豆浆和向豆浆中加入凝结剂，优选当豆奶在约70-90℃（158-190℃）范围内的温度下，形成混合物 大豆凝乳和乳清。 将凝乳和乳清混合物破碎，得到凝乳分化。 然后将凝乳在温度和时间上煮熟以形成小块凝乳。 从凝乳中分离上清液，并迅速冷却凝乳。 本发明提供了一种从煮熟的蛋类似物获得具有广泛范围的感官特性的食品类似物的方法，其中所述凝乳是柔软且相对较大的，与熟肉类似物相比，其中凝乳较硬且相对较小。

    Method of manufacturing soybean curd
    35.
    发明授权
    Method of manufacturing soybean curd 失效
    大豆凝乳的制造方法

    公开(公告)号：US5087465A

    公开(公告)日：1992-02-11

    申请号：US688013

    申请日：1991-04-19

    申请人： Richard K. Chen

    发明人： Richard K. Chen

    IPC分类号： A23L11/00 ,  A23C20/02

    CPC分类号： A23C20/025

    摘要： Soybean curd is manufactured by mixing soybean milk with a coagulating agent, continuously filling the resulting liquid mixture into containers, continuously passing the containers through a zone in which the liquid mixture receives sufficient microwave energy to heat the interior of the mixture to a temperature in a range of about 75.degree.-85.degree. C., removing the containers from the zone and maintaining the containers at a temperature in a range of about 80.degree.-90.degree. C. for about 20-50 minutes or first at a temperature in a range of about 80.degree.-90.degree. C. for about 10-15 minutes and immediately thereafter at a temperature of about 50.degree.-65.degree. C. for about 15-25 minutes, and cooling and storing the resulting soybean curd in a refrigerated room.

    Methods of producing soybean milk and bean curd
    36.
    发明授权
    Methods of producing soybean milk and bean curd 失效
    生产豆浆和豆腐的方法

    公开(公告)号：US4992294A

    公开(公告)日：1991-02-12

    申请号：US307827

    申请日：1989-02-07

    申请人： Kenmei Noguchi

    发明人： Kenmei Noguchi

    IPC分类号： A23C11/10 ,  A23C20/02 ,  A23J1/14

    CPC分类号： A23C11/103 ,  A23C20/025 ,  A23J1/14

    摘要： There are disclosed a method of producing soybean milk having no smell of soybean and a method of producing bean curd from the soybean milk. The method of producing soybean milk includes a step of soaking soybeans in water and grinding the soaked soybeans to obtain a go-eki, a step of boiling, cooling and again boiling the go-eki, and a step of straining the boiled go-eki to obtain soybean milk. A magnesium chloride-type bittern is added to the soybean milk to coagulate and make it into bean curd. In this case, the whole quantity of the required bittern is added at a time to the soybean milk being agitated. The type of the bean curd produced is determined depending on whether the agitated flow of the soybean milk is immediately stopped or the agitation of the soybean milk is continued slowly after the bittern has been added.

    摘要翻译： 公开了一种生产大豆无味的豆浆的方法和从豆浆生产豆腐的方法。 生产豆浆的方法包括将大豆浸泡在水中并研磨浸泡的大豆以获得脱脂，沸腾，冷却和再次沸腾的步骤，以及将煮沸的豆粕 获得豆浆。 向豆浆中加入氯化镁型卤水使其凝结成豆腐。 在这种情况下，一次加入所需的卤水量，使豆浆搅拌。 所生产的豆腐的类型根据是否立即停止豆浆的搅动流动或在添加了盐水后豆浆搅拌是否持续缓慢来确定。

    Apparatus for cutting bean curd into pieces of the fixed size and packing them
    38.
    发明授权
    Apparatus for cutting bean curd into pieces of the fixed size and packing them 失效
    将豆腐切成固定尺寸的碎片并将其包装的装置

    公开(公告)号：US4920844A

    公开(公告)日：1990-05-01

    申请号：US215416

    申请日：1988-07-05

    申请人： Zenji Nagata

    发明人： Zenji Nagata

    IPC分类号： A23C20/02 ,  B26D1/03

    CPC分类号： A23C20/025 ,  B26D1/03 ,  Y10T83/6481 ,  Y10T83/6587

    摘要： An apparatus for cutting bean curd into pieces of the fixed size and packing them. This apparatus does automatically: the transporting, cutting and packing of bean curd under water in a water tank. Therefore, this apparatus requires no manual operation, is sanitary, involves high production capacity and is free from production of bean curd of broken shape.

    摘要翻译： 将豆腐切成固定尺寸的碎片并将其包装的装置。 该设备自动进行：在水箱内运输，切割和包装豆腐在水下。 因此，该装置不需要手动操作，卫生，涉及生产能力高，不生产破碎形状的豆腐。

    Process for producing retort bean curds
    39.
    发明授权
    Process for producing retort bean curds 失效
    生产蒸馏豆腐的方法

    公开(公告)号：US4874630A

    公开(公告)日：1989-10-17

    申请号：US333814

    申请日：1989-04-06

    申请人： Koji Sengoku ,  Yoshiaki Nagatome

    发明人： Koji Sengoku ,  Yoshiaki Nagatome

    IPC分类号： A23L11/00 ,  A23C20/02

    CPC分类号： A23C20/025

    摘要： There is provided a process for producing retort bean curds. An aqueous solution of soybean milk or soybean protein extract is added thereto calcium sulfate or magnesium chloride, an aqueous solution of polyoxyethylene sorbitan fatty acid ester of above HLB-14 and an aqueous solution of cane sugar fatty acid ester, the resulting mixture is placed into a heat-resisting synthetic resin mold container and the content of the container is subjected to retort treatment.

    摘要翻译： 提供了一种生产蒸馏豆腐的方法。 向其中加入豆浆或大豆蛋白提取物的水溶液为硫酸钙或氯化镁，HLB-14以上的聚氧乙烯脱水山梨糖醇脂肪酸酯水溶液和蔗糖脂肪酸酯水溶液，将得到的混合物放入 将耐热合成树脂模制容器和容器的内容物进行蒸煮处理。

    Processed soybean foods and method for preparing the same
    40.
    发明授权
    Processed soybean foods and method for preparing the same 失效
    加工大豆食品及其制备方法

    公开(公告)号：US4855159A

    公开(公告)日：1989-08-08

    申请号：US228179

    申请日：1988-08-04

    申请人： Shoji Takao ,  Hiroshi Nakashima ,  Mako Tokumoto ,  Makoto Saitoh ,  Makoto Watanabe

    发明人： Shoji Takao ,  Hiroshi Nakashima ,  Mako Tokumoto ,  Makoto Saitoh ,  Makoto Watanabe

    IPC分类号： A23L1/20 ,  A21D2/36 ,  A23C11/10 ,  A23C20/02 ,  A23L1/00 ,  A23L1/211

    CPC分类号： A23C20/025 ,  A21D2/362 ,  A23C11/103 ,  A23L11/35 ,  A23P30/34

    摘要： The present application is directed to a process for producing a processed soybean food having a phosphorus and potassium content reduced by 30% or more. The process comprises heating 1 part by weight of soybean at 70.degree.-150.degree. C. for 1 to 60 minutes in the presence of water, soaking the heated soybean in 5-100 parts by weight of water at a pH of 3 to 6.5 and a temperature of 10.degree.-80.degree. C. for 5 to 36 hours, separating the soybean from the soaking liquor and washing the separated soybean with 1-100 parts by weight of water at a pH of 5 to 9 and a temperature of 10.degree.-80.degree. C. for 10 minutes to 3 hours.

    摘要翻译： 本申请涉及磷和钾含量降低30％以上的加工大豆食品的制造方法。 该方法包括在水的存在下，在70-150℃下加热1重量份的大豆1至60分钟，在3至6.5的pH下将加热的大豆浸泡在5-100重量份的水中， 在10〜80℃的温度下进行5〜36小时，从浸泡液中分离出大豆，并在pH为5〜9，温度为10℃下用1-100重量份的水洗涤分离的大豆 -80℃10分钟至3小时。