ATE313271T1 - Tofu-produkte mit exzellenter gefrierresistenz sowie verfahren zur herstellung desselben - Google Patents
Tofu-produkte mit exzellenter gefrierresistenz sowie verfahren zur herstellung desselbenInfo
- Publication number
- ATE313271T1 ATE313271T1 AT99947866T AT99947866T ATE313271T1 AT E313271 T1 ATE313271 T1 AT E313271T1 AT 99947866 T AT99947866 T AT 99947866T AT 99947866 T AT99947866 T AT 99947866T AT E313271 T1 ATE313271 T1 AT E313271T1
- Authority
- AT
- Austria
- Prior art keywords
- tofu
- processes
- producing
- same
- freeze resistance
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 3
- 235000010469 Glycine max Nutrition 0.000 abstract 3
- 244000068988 Glycine max Species 0.000 abstract 3
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 abstract 1
- 108060008539 Transglutaminase Proteins 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 102000003601 transglutaminase Human genes 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP29091298 | 1998-10-13 | ||
PCT/JP1999/005635 WO2000021389A1 (fr) | 1998-10-13 | 1999-10-13 | Produits de tofu a excellente resistance au gel et leur procede de production |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE313271T1 true ATE313271T1 (de) | 2006-01-15 |
Family
ID=17762127
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT99947866T ATE313271T1 (de) | 1998-10-13 | 1999-10-13 | Tofu-produkte mit exzellenter gefrierresistenz sowie verfahren zur herstellung desselben |
Country Status (8)
Country | Link |
---|---|
US (1) | US6342256B1 (de) |
EP (1) | EP1121864B1 (de) |
JP (1) | JP3591460B2 (de) |
KR (1) | KR100447011B1 (de) |
CN (1) | CN1121823C (de) |
AT (1) | ATE313271T1 (de) |
DE (1) | DE69929077D1 (de) |
WO (1) | WO2000021389A1 (de) |
Families Citing this family (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3682389B2 (ja) * | 1999-08-20 | 2005-08-10 | 株式会社ミツカングループ本社 | 冷凍生湯葉 |
WO2002013629A1 (fr) * | 2000-08-04 | 2002-02-21 | Fuji Oil Company,Limited | Procede de production continue d'aliments surgeles |
US7005156B2 (en) * | 2000-09-01 | 2006-02-28 | Fuji Oil Company, Limited | Process for producing tofu |
DE10046605A1 (de) | 2000-09-20 | 2002-03-28 | Roehm Enzyme Gmbh | Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren |
BR0211245A (pt) * | 2001-07-16 | 2004-07-27 | Danisco | Alimento contendo proteìna compreendendo uma enzima de ligação cruzada e um hidrocolóide |
KR100444211B1 (ko) * | 2002-01-11 | 2004-08-16 | 씨제이 주식회사 | 식감이 향상된 무균포장두부의 제조 방법 |
CN1303903C (zh) * | 2002-02-04 | 2007-03-14 | 不二制油株式会社 | 耐冻性豆腐制品及其生产方法 |
ES2223227B1 (es) * | 2002-05-31 | 2006-04-16 | Consejo Sup. Investig. Cientificas | Secuencia de nucleotidos de maiz codificante de una proteina con actividad transglutaminasa, y su uso. |
KR100449008B1 (ko) * | 2002-07-31 | 2004-09-18 | 한국식품개발연구원 | 조직감이 개선된 전두부의 제조 방법 |
JP3824082B2 (ja) * | 2003-03-13 | 2006-09-20 | 孝明 武部 | 豆乳カードの製造方法 |
JP3970806B2 (ja) * | 2003-06-16 | 2007-09-05 | 株式会社ミツカングループ本社 | 芳香な豆腐の製造方法 |
JP4111083B2 (ja) * | 2003-07-01 | 2008-07-02 | 味の素株式会社 | 冷凍豆腐の製造方法 |
JP2005027624A (ja) * | 2003-07-11 | 2005-02-03 | Sc Foods Inc | 乾燥粉末大豆の製造方法及び前記方法により製造された乾燥粉末大豆 |
JP4525339B2 (ja) * | 2003-12-26 | 2010-08-18 | 不二製油株式会社 | 生搾り滅菌豆乳及びその製造法 |
KR100513699B1 (ko) * | 2004-11-27 | 2005-09-08 | 강동오 | 제빵 방법 |
US20090142449A1 (en) * | 2007-12-04 | 2009-06-04 | Fenjin He | Tofu production method |
KR101337416B1 (ko) * | 2011-05-06 | 2013-12-06 | 씨제이제일제당 (주) | 전분의 호화 반응을 포함하는 공정에 의하여 제조된 순두부 |
KR101769894B1 (ko) | 2014-12-24 | 2017-08-21 | 대상 주식회사 | 냉동 두부의 제조방법 |
KR101883075B1 (ko) * | 2016-11-28 | 2018-07-27 | 호서대학교 산학협력단 | 냉동 두부를 이용한 면의 제조 방법 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61254158A (ja) * | 1985-05-01 | 1986-11-11 | Machida Shokuhin Kk | 冷凍豆腐の製造方法 |
JP2607100B2 (ja) * | 1987-10-26 | 1997-05-07 | 株式会社ニチロ | 冷凍豆腐の製造方法 |
JPH0361463A (ja) * | 1989-07-28 | 1991-03-18 | Maruki Shokuhin Kk | 冷凍豆腐の製造方法 |
JPH06113777A (ja) * | 1992-10-06 | 1994-04-26 | Raikusu Takagi:Kk | 豆腐の製造方法 |
JP3265672B2 (ja) | 1993-01-29 | 2002-03-11 | 味の素株式会社 | 冷凍耐性のある豆腐の製造方法 |
JP3254796B2 (ja) * | 1993-03-18 | 2002-02-12 | 味の素株式会社 | 冷凍豆腐の製造法 |
JPH07194331A (ja) * | 1993-12-28 | 1995-08-01 | Raikusu Takagi:Kk | 食品粉末および/または食品ペーストを混入してなる豆腐の製造方法および豆腐 |
JPH0994075A (ja) * | 1995-09-28 | 1997-04-08 | Nisshin Seito Kk | 冷凍耐性を有する豆腐及びその製造方法 |
JP2903206B2 (ja) * | 1995-12-28 | 1999-06-07 | 日東ベスト株式会社 | 冷凍豆腐の製造方法 |
JPH09313125A (ja) * | 1996-05-27 | 1997-12-09 | Foods Rinku Kk | 冷凍豆腐 |
JPH1099040A (ja) * | 1996-09-27 | 1998-04-21 | Tajimaya Shokuhin Kk | 冷凍できる豆腐及び冷凍豆腐の製造方法 |
JPH10127247A (ja) * | 1996-10-31 | 1998-05-19 | Tajimaya Shokuhin Kk | 冷凍もめん豆腐の製造方法 |
-
1999
- 1999-10-13 CN CN99812135A patent/CN1121823C/zh not_active Expired - Lifetime
- 1999-10-13 US US09/763,367 patent/US6342256B1/en not_active Expired - Lifetime
- 1999-10-13 KR KR10-2001-7003786A patent/KR100447011B1/ko active IP Right Grant
- 1999-10-13 AT AT99947866T patent/ATE313271T1/de not_active IP Right Cessation
- 1999-10-13 JP JP2000575380A patent/JP3591460B2/ja not_active Expired - Lifetime
- 1999-10-13 WO PCT/JP1999/005635 patent/WO2000021389A1/ja active IP Right Grant
- 1999-10-13 DE DE69929077T patent/DE69929077D1/de not_active Expired - Lifetime
- 1999-10-13 EP EP99947866A patent/EP1121864B1/de not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
EP1121864A1 (de) | 2001-08-08 |
CN1323168A (zh) | 2001-11-21 |
EP1121864B1 (de) | 2005-12-21 |
KR20010073187A (ko) | 2001-07-31 |
EP1121864A4 (de) | 2003-05-21 |
DE69929077D1 (de) | 2006-01-26 |
JP3591460B2 (ja) | 2004-11-17 |
KR100447011B1 (ko) | 2004-09-04 |
WO2000021389A1 (fr) | 2000-04-20 |
CN1121823C (zh) | 2003-09-24 |
US6342256B1 (en) | 2002-01-29 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |