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Mesima, Sanghwang · 2004 · Patent

Low relevance

PRODUCTION OF FUNCTIONAL SEASONED TOFU BY COMPRESSING CONVENTIONAL TOFU TO REMOVE MOISTURE AND THEN MIXING WITH FUNCTIONAL SPICES

Phellinus linteus

SpeciesMesima, Sanghwang
JournalNot listed
Year2004

Key points

  • PURPOSE: A method of producing seasoned tofu by compressing conventional tofu to remove moisture and mixing with functional spices is provided
  • The produced tofu is rich in nutrients while maintaining the characteristic texture, taste and flavor of tofu
  • CONSTITUTION: Tofu is compressed at 70deg.C, at 5 to 10atm for 20 to 1hr to remove moisture, added with functional spices or heated at 50 to 70deg.C and sterilized
  • The functional spices include green tea, ginseng, red pepper paste, honey, fermented soybean paste, fermented soybean, garlic, Cordyceps sinensis, red ginseng, laminaria, plum, mushroom, Acanthopanacis Cortex, Lycii Radicis Cortex, garlic, Citrus junos Tanaka, Phellinus linteus, pomegranate fruits, chicory, Coix seed, Pueraria lobata, unpolished rice, black bean, chrysanthemum, cucumber, water dropwort, Aloe vera, mulberry, Angelica keiskei (Miq.) Koidz., Rubi Fructus, pumpkin, Polygonatum odoratum, kale, strawberry and wild berries

From the paper

Abstract

PURPOSE: A method of producing seasoned tofu by compressing conventional tofu to remove moisture and mixing with functional spices is provided. The produced tofu is rich in nutrients while maintaining the characteristic texture, taste and flavor of tofu.

CONSTITUTION: Tofu is compressed at 70deg.C, at 5 to 10atm for 20 to 1hr to remove moisture, added with functional spices or heated at 50 to 70deg.C and sterilized. The functional spices include green tea, ginseng, red pepper paste, honey, fermented soybean paste, fermented soybean, garlic, Cordyceps sinensis, red ginseng, laminaria, plum, mushroom, Acanthopanacis Cortex, Lycii Radicis Cortex, garlic, Citrus junos Tanaka, Phellinus linteus, pomegranate fruits, chicory, Coix seed, Pueraria lobata, unpolished rice, black bean, chrysanthemum, cucumber, water dropwort, Aloe vera, mulberry, Angelica keiskei (Miq.) Koidz., Rubi Fructus, pumpkin, Polygonatum odoratum, kale, strawberry and wild berries.

Citation

CHOI CHANG WON (2004). PRODUCTION OF FUNCTIONAL SEASONED TOFU BY COMPRESSING CONVENTIONAL TOFU TO REMOVE MOISTURE AND THEN MIXING WITH FUNCTIONAL SPICES.

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