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PROCESS FOR PREPARING FUNCTIONAL BEAN-CURD USING BEAN GERM AND FUNCTIONAL BEAN-CURD PREPARED BY SAID PROCESS

机译:使用豆胚和通过所述方法制备的功能性豆腐制备功能性豆腐的方法

摘要

The present invention relates to a method for producing a functional soybean curd using a soybean embryo and a functional soybean curd prepared by the method. The functional soybean curd according to the present invention is obtained by pulverizing a soybean embryo and mixing with water to obtain soybean milk, A coagulant and an acid are added to the soybean milk to coagulate the soybean milk, or the soybean milk is added with a coagulant and the soybean oil is added to the soybean milk.
机译:本发明涉及一种使用大豆胚芽生产功能性大豆凝乳的方法以及通过该方法制备的功能性大豆凝乳。通过将大豆胚芽粉碎并与水混合以获得豆浆,获得本发明的功能性豆腐,将凝结剂和酸添加到豆浆中以使豆浆凝结,或者在豆浆中添加大豆凝乳。凝结剂,然后将豆油添加到豆浆中。

著录项

  • 公开/公告号KR100362140B1

    专利类型

  • 公开/公告日2002-11-23

    原文格式PDF

  • 申请/专利权人 삼조쎌텍 주식회사;

    申请/专利号KR20000047915

  • 发明设计人 김의수;장덕철;박명규;

    申请日2000-08-18

  • 分类号A23L1/20;

  • 国家 KR

  • 入库时间 2022-08-21 23:48:17

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