Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Reexamination Certificate
2007-04-17
2007-04-17
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
Reexamination Certificate
active
10797135
ABSTRACT:
The present invention provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C. The present invention also provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme and sugars into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C.
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Adachi Nozomi
Katagiri Yoichi
Takebe Takaaki
Tamura Masaki
Asahimatsu Foods Co., Ltd.
Hendricks Keith
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