Process for production of a cultured tofu and product produced t

Details Process for production of a cultured tofu and product produced t Process for production of a cultured tofu and product produced t

1987-06-19

1989-03-28

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

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

426 52, 426 61, 426573, 426634, 426656, A23L 120, A23C 913

Patent

active

048162663

ABSTRACT:
A process for the preparation of a novel cultured tofu is disclosed. Soybean curd (tofu) is mixed with a starter of bacteria commonly used in forming animal-milk yogurt and sheared such that the resultant is a viscous liquid without visible graininess which when incubated at temperatures appropriate to the maximum growth of the bacteria will yield a product with advantages over the original curd including increased shelf-life; improved convenience of use; improved taste and digestibility; and improved nutritional value.

REFERENCES:
patent: 3096177 (1963-07-01), Ariyama
patent: 3950544 (1976-04-01), Fridman
patent: 3982025 (1976-09-01), Hashimoto et al.
patent: 4645681 (1987-02-01), Sugisawa et al.
patent: 4664930 (1987-05-01), Moriya

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