Hyo Geun An

Title: Innovations of Hyo Geun An in Dried Silken Tofu

Introduction

Hyo Geun An is a notable inventor based in Seoul, South Korea. He has made significant contributions to the food industry, particularly in the development of dried silken tofu. His innovative approach has led to advancements in the texture and taste of this popular food product.

Latest Patents

Hyo Geun An holds a patent for a method of producing dried silken tofu. This patent describes a process that allows for the recovery of the taste and texture of soft bean curd before drying. The method involves vacuum freeze-drying the soft bean curd without a pre-freezing process. Additionally, the patent outlines a manufacturing method that includes adding starch to soy milk and heating it to gelatinize the starch. This process enhances the physical properties of the bean curd, resulting in a superior product.

Career Highlights

Hyo Geun An is associated with CJ Cheiljedang Corporation, a leading company in the food industry. His work has focused on improving the quality of bean curd products, making them more appealing to consumers. His innovative techniques have positioned him as a key figure in the development of food processing technologies.

Collaborations

Hyo Geun An has collaborated with notable colleagues, including De Ik Kang and Yoon Jung Choi. These partnerships have fostered a creative environment that encourages the exchange of ideas and advancements in food technology.

Conclusion

Hyo Geun An's contributions to the field of food innovation, particularly in the area of dried silken tofu, demonstrate his commitment to enhancing food quality and processing methods. His patent and collaborative efforts reflect a dedication to advancing culinary technology.