公开(公告)号：US20070231440A1

公开(公告)日：2007-10-04

申请号：US11539259

申请日：2006-10-06

申请人： Masayoshi Taketsuka

发明人： Masayoshi Taketsuka

IPC分类号： A23G9/00

CPC分类号： A23G9/38 ,  A23C11/103 ,  A23C20/025 ,  A23G9/42

摘要： A frozen dessert includes: 20 to 80% by mass of a tofu puree containing particles, the tofu puree having physicochemical properties of: (a) viscosity of 20 to 3,000 mPa·s; (b) dynamic storage elastic modulus of 0.2 to 600 Pa; (c) dynamic loss elastic modulus of 0.2 to 250 Pa; and (d) an average particle diameter of the particles of 2 to 15 μm and a 90% particle diameter thereof of 35 μm or smaller; and 1 to 15% by mass of an oil and fat originating from a raw material other than the tofu puree.

摘要翻译： 冷冻甜点包括：20〜80质量％的含有粒子的豆腐泥，具有以下物理化学性质的豆腐泥：（a）粘度为20〜3,000mPa.s; （b）动态储能弹性模量为0.2〜600Pa; （c）动态损耗弹性模量为0.2〜250Pa; 和（d）2〜15μm的颗粒的平均粒径和90μm的粒径为35μm以下的平均粒径; 和1〜15质量％的来自除了豆腐泥以外的原料的油脂。

公开(公告)号：US20090136634A1

公开(公告)日：2009-05-28

申请号：US11917518

申请日：2006-12-18

申请人： Masayoshi Taketsuka ,  Masanori Hattori ,  Manabu Suzuki

发明人： Masayoshi Taketsuka ,  Masanori Hattori ,  Manabu Suzuki

IPC分类号： A23L1/20

CPC分类号： A23C20/025

摘要： It is intended to provide seasoned tofu which has a favorable mouthfeel in “hardness” and “brittleness” and has been evenly seasoned throughout, and a method of producing the same. Seasoned tofu is produced by heating and coagulating seasoned soymilk containing soybean milk, a seasoning providing sodium ion and/or potassium ion and glucono delta-lactone as a coagulant wherein the concentration of soybean protein is 5.5% by mass or more and 8.5% by mass or less, the total concentration of the sodium ion and/or potassium ion is 0.05 mol/L or more and 0.154 mol/L or less and the concentration of the glucono delta-lactone is 0.4% by mass or more and 0.9% by mass or less.

摘要翻译： 旨在提供具有“硬度”和“脆性”良好口感的经验丰富的豆腐，并且在整个过程中均匀地调味，以及其制备方法。 调味豆腐是通过加热和凝结含有豆浆的经调味的豆浆，提供钠离子和/或钾离子的调味料和葡萄糖酸δ-内酯作为凝结剂而制备的，其中大豆蛋白的浓度为5.5质量％以上至8.5质量％ 钠离子和/或钾离子的总浓度为0.05mol / L以上且0.154mol / L以下，葡萄糖酸-δ-内酯的浓度为0.4质量％以上至0.9质量％ 或更少。