Coagulant composition for tofu and method of producing tofu using the same
AssigneeTaiki Product, Inc.
InventorsKenzou Kanai, Yukitaka Tanaka
Life of this patent
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Abstract
Provided is a coagulant composition for tofu having a sufficient slow-acting property in coagulation of soymilk in a tofu production process as a necessary condition, and being capable of developing the original flavor of tofu originated in a raw material soybean and its pressed soymilk as a sufficient condition, the coagulant composition being obtained by dispersing an inorganic salt-based coagulant for tofu in a mixture of a natural wax and an edible oil or fat.
Claims17
A coagulant composition, comprising an inorganic salt-based tofu coagulant dispersed in a mixture of a natural wax and an edible oil or fat, wherein said composition comprises no emulsifier, and wherein part of the natural wax is precipitated in the edible oil or fat.
A method of producing tofu, comprising adding a coagulant composition comprising an inorganic salt-based tofu coagulant dispersed in a mixture of a natural wax and an edible oil or fat, said coagulant composition comprising no emulsifier, to heated soymilk, wherein said method no emulsifier is added to said heat soymilk.
A coagulant composition, comprising an inorganic salt-based tofu coagulant dispersed in a mixture of a natural wax and an edible oil or fat, wherein said composition comprises no emulsifier, wherein the inorganic salt-based tofu coagulant is at least one hydrated inorganic salt, and wherein the composition comprises 20-70% by mass of said at least one hydrated inorganic salt, 10-60% by mass of the edible oil or fat and 0.5 to 10 parts by mass of the natural wax.
Dependencies are inferred from the claim text.