CA1215574A - Process for preparing pressed tofu - Google Patents
Process for preparing pressed tofuInfo
- Publication number
- CA1215574A CA1215574A CA000465933A CA465933A CA1215574A CA 1215574 A CA1215574 A CA 1215574A CA 000465933 A CA000465933 A CA 000465933A CA 465933 A CA465933 A CA 465933A CA 1215574 A CA1215574 A CA 1215574A
- Authority
- CA
- Canada
- Prior art keywords
- curd
- pressing
- pressure
- water
- treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 66
- 238000003825 pressing Methods 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 44
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 32
- 244000068988 Glycine max Species 0.000 claims abstract description 32
- 238000011282 treatment Methods 0.000 claims abstract description 29
- 235000013336 milk Nutrition 0.000 claims abstract description 24
- 239000008267 milk Substances 0.000 claims abstract description 24
- 210000004080 milk Anatomy 0.000 claims abstract description 24
- 239000000701 coagulant Substances 0.000 claims abstract description 13
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 12
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims description 15
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical group [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 230000007774 longterm Effects 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 230000002349 favourable effect Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 210000003254 palate Anatomy 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229920003002 synthetic resin Polymers 0.000 description 3
- 239000000057 synthetic resin Substances 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010016807 Fluid retention Diseases 0.000 description 1
- VRDIULHPQTYCLN-UHFFFAOYSA-N Prothionamide Chemical compound CCCC1=CC(C(N)=S)=CC=N1 VRDIULHPQTYCLN-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000012769 bulk production Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 108010082357 dividin Proteins 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58196804A JPS6087754A (ja) | 1983-10-20 | 1983-10-20 | 押し豆腐の製造方法 |
| JP196805/1983 | 1983-10-20 | ||
| JP196804/1983 | 1983-10-20 | ||
| JP58196805A JPS6087755A (ja) | 1983-10-20 | 1983-10-20 | 押し豆腐の製造法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1215574A true CA1215574A (en) | 1986-12-23 |
Family
ID=26509996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000465933A Expired CA1215574A (en) | 1983-10-20 | 1984-10-19 | Process for preparing pressed tofu |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US4585665A (en, 2012) |
| AU (1) | AU548456B2 (en, 2012) |
| CA (1) | CA1215574A (en, 2012) |
| DE (1) | DE3438450A1 (en, 2012) |
| FR (1) | FR2553629B1 (en, 2012) |
| GB (1) | GB2148689B (en, 2012) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6211057A (ja) * | 1985-07-06 | 1987-01-20 | Kyodo Nyugyo Kk | 肉様組織を有する食品の製造法 |
| GB2214395A (en) * | 1988-01-29 | 1989-09-06 | Paul Murphy | Meat substitute from curd |
| JPH0829059B2 (ja) * | 1988-09-21 | 1996-03-27 | ハウス食品株式会社 | 固形状豆腐様食品の製造方法 |
| RU2192139C2 (ru) * | 2000-11-03 | 2002-11-10 | Самохин Сергей Борисович | Способ производства соевого белкового продукта, преимущественно соевого сыра |
| WO2009144793A1 (ja) * | 2008-05-29 | 2009-12-03 | 株式会社間瀬 | 大豆加工食品およびその製造方法 |
| CN112401133A (zh) * | 2020-11-19 | 2021-02-26 | 重庆市天润食品开发有限公司 | 一种休闲多汁豆腐及其制备方法 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB874537A (en) * | 1957-01-29 | 1961-08-10 | Unilever Ltd | Protein food products and their preparation |
| US3743516A (en) * | 1970-12-01 | 1973-07-03 | Hong Kong Soya Bean | Preparation of cheese from soybean milk |
| GB1356363A (en) * | 1972-02-26 | 1974-06-12 | Arkady New Foods Ltd | Manufacture of protein containing foodstuffs |
| JPS49472A (en, 2012) * | 1972-04-20 | 1974-01-05 | ||
| GB1383148A (en) * | 1972-04-17 | 1975-02-05 | Fuji Oil Co Ltd | Soy cheese |
| JPS5089572A (en, 2012) * | 1973-12-11 | 1975-07-18 | ||
| US4147811A (en) * | 1976-02-17 | 1979-04-03 | Tokyokikaikakogyo Kabushikikaisha | Method of, and apparatus for, manufacturing coarse-grained bean curd |
| JPS5921586B2 (ja) * | 1976-08-11 | 1984-05-21 | 森永乳業株式会社 | 木綿様豆腐の製造法 |
-
1984
- 1984-10-12 AU AU34210/84A patent/AU548456B2/en not_active Ceased
- 1984-10-15 GB GB08425981A patent/GB2148689B/en not_active Expired
- 1984-10-18 US US06/662,188 patent/US4585665A/en not_active Expired - Lifetime
- 1984-10-18 FR FR848415966A patent/FR2553629B1/fr not_active Expired - Lifetime
- 1984-10-19 DE DE19843438450 patent/DE3438450A1/de active Granted
- 1984-10-19 CA CA000465933A patent/CA1215574A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| AU548456B2 (en) | 1985-12-12 |
| GB2148689A (en) | 1985-06-05 |
| DE3438450A1 (de) | 1985-05-23 |
| GB8425981D0 (en) | 1984-11-21 |
| DE3438450C2 (en, 2012) | 1990-05-17 |
| GB2148689B (en) | 1987-10-07 |
| FR2553629B1 (fr) | 1990-02-02 |
| US4585665A (en) | 1986-04-29 |
| AU3421084A (en) | 1985-04-26 |
| FR2553629A1 (fr) | 1985-04-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |