Cottony bean curds and method of manufacturing the cottony...

Details Cottony bean curds and method of manufacturing the cottony... Cottony bean curds and method of manufacturing the cottony...

2006-08-15

2006-08-15

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

C426S634000, C426S578000

Reexamination Certificate

active

07090877

ABSTRACT:
A method of manufacturing cottony bean curd having freezing-durability, comprising the steps of acting a coagulant on soymilk, in which ungelatinized starch has been formulated, at a temperature lower than the gelatinization starting temperature of the starch and heating the resultant mixture during or after press-forming.

REFERENCES:
patent: 334461 (1989-09-01), None
patent: 61-139356 (1986-06-01), None
patent: 2-49557 (1990-02-01), None
patent: 10-75732 (1998-03-01), None
patent: 11-169128 (1999-06-01), None

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