Patent ID: 9521856
Filing Date: 2016-12-20
CPC Classification: A23B,A23C,A23L,A23V

Claim Text:
1. A vacuum freeze-drying method of soft bean curd, comprising: a) vacuum-freezing soft bean curd to produce frozen soft bean curd; and b) freeze-drying the frozen soft bean curd produced from step a) to produce dried soft bean curd, wherein the method does not include a step of freezing soft bean curd before the step of vacuum freezing, and wherein the dried soft bean curd produced from step b) has a hardness of 50 to 90 g measured after recovery by pouring water onto the dried soft bean curd under the following conditions; a cylindrical probe having a diameter of 20 mm is used as a probe for measuring the hardness; a speed at which the probe descends to a sample (pre-test speed) is set to 1.00 mm/sec; a speed at which the probe contacts a surface of the sample and then infiltrates into the sample (test speed) is set to 5.00 mm/sec, a speed at which the probe infiltrated into the sample and returns to an original position (post-test speed) is set to 5.00 mm/sec; a distance at which the probe recognizes the surface of the sample and infiltrated through the sample is set to 5.000 mm; a condition for allowing the probe to recognize the sample (trigger type) is set to force; and a minimum force for allowing the probe to recognize the sample (trigger force) is set to 5.0 g.