CN104798889B - 豆浆样饮料和豆腐的制造方法以及该制造方法中使用的气流粉碎装置 - Google Patents
豆浆样饮料和豆腐的制造方法以及该制造方法中使用的气流粉碎装置 Download PDFInfo
- Publication number
- CN104798889B CN104798889B CN201510031450.1A CN201510031450A CN104798889B CN 104798889 B CN104798889 B CN 104798889B CN 201510031450 A CN201510031450 A CN 201510031450A CN 104798889 B CN104798889 B CN 104798889B
- Authority
- CN
- China
- Prior art keywords
- plumular axis
- soya
- bean milk
- soybean
- manufacturing
- 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.)
- Active
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 223
- 244000068988 Glycine max Species 0.000 title claims abstract description 220
- 235000013336 milk Nutrition 0.000 title claims abstract description 103
- 239000008267 milk Substances 0.000 title claims abstract description 103
- 210000004080 milk Anatomy 0.000 title claims abstract description 103
- 235000013361 beverage Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 52
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 81
- 239000000843 powder Substances 0.000 claims abstract description 53
- 238000010438 heat treatment Methods 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 238000012545 processing Methods 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 239000003595 mist Substances 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 17
- 102000004169 proteins and genes Human genes 0.000 claims description 14
- 108090000623 proteins and genes Proteins 0.000 claims description 14
- 239000000758 substrate Substances 0.000 claims description 14
- 238000000265 homogenisation Methods 0.000 claims description 12
- 238000005345 coagulation Methods 0.000 claims description 8
- 230000015271 coagulation Effects 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000004945 emulsification Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 230000001052 transient effect Effects 0.000 claims description 4
- 230000001112 coagulating effect Effects 0.000 claims description 3
- 239000002826 coolant Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000004064 recycling Methods 0.000 claims description 3
- 235000020985 whole grains Nutrition 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims 2
- 238000003756 stirring Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 239000004615 ingredient Substances 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000000523 sample Substances 0.000 description 48
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 26
- 244000046052 Phaseolus vulgaris Species 0.000 description 26
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 13
- 235000008696 isoflavones Nutrition 0.000 description 13
- 235000019606 astringent taste Nutrition 0.000 description 12
- 238000005516 engineering process Methods 0.000 description 9
- 150000002515 isoflavone derivatives Chemical class 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 238000004925 denaturation Methods 0.000 description 7
- 230000036425 denaturation Effects 0.000 description 7
- 238000005259 measurement Methods 0.000 description 6
- 239000008399 tap water Substances 0.000 description 6
- 235000020679 tap water Nutrition 0.000 description 6
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 6
- 238000000926 separation method Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 4
- 239000012488 sample solution Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 241000167880 Hirundinidae Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000002518 antifoaming agent Substances 0.000 description 3
- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 3
- 238000005238 degreasing Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000001161 mammalian embryo Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000007466 Corylus avellana Nutrition 0.000 description 2
- 240000003211 Corylus maxima Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000519996 Teucrium chamaedrys Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229940042399 direct acting antivirals protease inhibitors Drugs 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000137 peptide hydrolase inhibitor Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch 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 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
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
-
- 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
- A23V2300/20—Freezing
-
- 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
- A23V2300/26—Homogenisation
-
- 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
- A23V2300/31—Mechanical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014013306A JP6341498B2 (ja) | 2014-01-28 | 2014-01-28 | 全粒大豆飲料の製造方法 |
| JP2014-013306 | 2014-01-28 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104798889A CN104798889A (zh) | 2015-07-29 |
| CN104798889B true CN104798889B (zh) | 2019-06-07 |
Family
ID=53684449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510031450.1A Active CN104798889B (zh) | 2014-01-28 | 2015-01-22 | 豆浆样饮料和豆腐的制造方法以及该制造方法中使用的气流粉碎装置 |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP6341498B2 (ja) |
| KR (1) | KR20150089940A (ja) |
| CN (1) | CN104798889B (ja) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260006B (zh) * | 2016-10-27 | 2023-04-18 | 上海洛瓷动力科技有限公司 | 一种搅拌煮浆及气控进出浆装置及方法 |
| CN107156310A (zh) * | 2017-05-02 | 2017-09-15 | 蚌埠市星光豆制品厂 | 一种速溶保健抗衰老豆浆粉 |
| WO2019093584A1 (ko) * | 2017-11-09 | 2019-05-16 | 사단법인 맥널티 공동연구법인 | 극저온 초미세 분쇄를 이용한 단백질 함유 식품의 분말화 방법 |
| JP2018117642A (ja) * | 2018-05-09 | 2018-08-02 | ミナミ産業株式会社 | 全粒大豆飲料の製造方法 |
| CN109769954B (zh) * | 2019-01-30 | 2022-04-01 | 吉林农业大学 | 一种全豆豆浆的制备方法 |
| KR102290146B1 (ko) * | 2020-10-30 | 2021-08-18 | (주)더플랜잇 | 클린 라벨 콩 분말의 제조방법 및 이에 의하여 제조되는 클린 라벨 콩 분말 |
| WO2024014779A1 (ko) * | 2022-07-15 | 2024-01-18 | 대상웰라이프 주식회사 | 초미세 대두 분말의 제조방법 및 상기 방법에 의해 제조된 초미세 대두 분말을 포함하는 두유 조성물 |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53115836A (en) * | 1977-02-25 | 1978-10-09 | Nisshin Oil Mills Ltd | Production of drink and food or feed |
| JPS6324868A (ja) * | 1986-07-17 | 1988-02-02 | Asahi Chem Ind Co Ltd | 濃厚豆乳の製造法 |
| JPH04299951A (ja) * | 1991-03-27 | 1992-10-23 | Miura Kenkyusho:Kk | 脱気水を用いた豆乳の製造方法 |
| JPH10179100A (ja) * | 1996-11-05 | 1998-07-07 | Fuji Oil Co Ltd | 飲用素材 |
| JP3414169B2 (ja) * | 1996-04-26 | 2003-06-09 | 不二製油株式会社 | 飲食用素材及びその製造法 |
| JP2004141155A (ja) * | 2002-09-30 | 2004-05-20 | Otsuka Shokuhin Kk | 加工大豆粉末素材、大豆飲料および豆腐様食品 |
| JP3801051B2 (ja) * | 2002-01-24 | 2006-07-26 | 株式会社サンギ | おから茶 |
| JP3885196B2 (ja) * | 2002-09-30 | 2007-02-21 | 大塚食品株式会社 | 加工大豆粉末素材、大豆飲料および豆腐様食品 |
| JP4331747B2 (ja) * | 2004-03-15 | 2009-09-16 | 株式会社ミツカングループ本社 | 大豆胚軸高含有豆乳およびその豆腐 |
| JP4486447B2 (ja) * | 2004-08-26 | 2010-06-23 | 有限会社ダイハナ | 大豆胚芽入りおからの骨成分増加組成物及び該組成物を含む機能性食品 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008053902A1 (fr) * | 2006-10-31 | 2008-05-08 | Fuji Oil Company, Limited | Aliment ou boisson contenant des acides gras hautement insaturés et leur procédé de fabrication |
| JP2009118779A (ja) * | 2007-11-15 | 2009-06-04 | Yoshinori Iwamoto | 大豆胚芽の失活処理方法、失活処理方法によって加工処理された加工大豆胚芽及び加工大豆胚芽粉並びに大豆胚芽の失活処理装置 |
| WO2011071108A1 (ja) * | 2009-12-10 | 2011-06-16 | 朝日食品工業株式会社 | 繊維質含有豆乳、豆腐様食品及びこれらの製造方法並びに脱皮大豆粉末素材 |
-
2014
- 2014-01-28 JP JP2014013306A patent/JP6341498B2/ja active Active
-
2015
- 2015-01-20 KR KR1020150009054A patent/KR20150089940A/ko not_active Application Discontinuation
- 2015-01-22 CN CN201510031450.1A patent/CN104798889B/zh active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53115836A (en) * | 1977-02-25 | 1978-10-09 | Nisshin Oil Mills Ltd | Production of drink and food or feed |
| JPS6324868A (ja) * | 1986-07-17 | 1988-02-02 | Asahi Chem Ind Co Ltd | 濃厚豆乳の製造法 |
| JPH04299951A (ja) * | 1991-03-27 | 1992-10-23 | Miura Kenkyusho:Kk | 脱気水を用いた豆乳の製造方法 |
| JP3414169B2 (ja) * | 1996-04-26 | 2003-06-09 | 不二製油株式会社 | 飲食用素材及びその製造法 |
| JPH10179100A (ja) * | 1996-11-05 | 1998-07-07 | Fuji Oil Co Ltd | 飲用素材 |
| JP3801051B2 (ja) * | 2002-01-24 | 2006-07-26 | 株式会社サンギ | おから茶 |
| JP2004141155A (ja) * | 2002-09-30 | 2004-05-20 | Otsuka Shokuhin Kk | 加工大豆粉末素材、大豆飲料および豆腐様食品 |
| JP3885196B2 (ja) * | 2002-09-30 | 2007-02-21 | 大塚食品株式会社 | 加工大豆粉末素材、大豆飲料および豆腐様食品 |
| JP4331747B2 (ja) * | 2004-03-15 | 2009-09-16 | 株式会社ミツカングループ本社 | 大豆胚軸高含有豆乳およびその豆腐 |
| JP4486447B2 (ja) * | 2004-08-26 | 2010-06-23 | 有限会社ダイハナ | 大豆胚芽入りおからの骨成分増加組成物及び該組成物を含む機能性食品 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104798889A (zh) | 2015-07-29 |
| JP2015139394A (ja) | 2015-08-03 |
| KR20150089940A (ko) | 2015-08-05 |
| JP6341498B2 (ja) | 2018-06-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104798889B (zh) | 豆浆样饮料和豆腐的制造方法以及该制造方法中使用的气流粉碎装置 | |
| Preece et al. | Whole soybean protein extraction processes: A review | |
| CN102389146B (zh) | 一种澳洲坚果蛋白饮料及其加工方法 | |
| KR101145164B1 (ko) | 전두유 제조 방법과 시스템 | |
| JP2009514522A (ja) | 高繊維大豆食品およびその製造方法 | |
| JP6105734B2 (ja) | 保存安定性が改善された全豆乳の製造方法 | |
| CN102088863A (zh) | 具有增强的香味和香气的饮料及其制备方法 | |
| JP2007097440A (ja) | 穀類入り豆乳様飲料または食品の製造方法 | |
| KR20130126540A (ko) | 두유 제조방법 및 그 제조방법에 의하여 제조된 두유 | |
| JP5114634B2 (ja) | 加工豆類・穀類・種実類・野菜類・果実類の植物組織の製造方法、加工豆類・穀類・種実類・野菜類・果実類の植物組織およびこれを用いた加工食品 | |
| US20210153539A1 (en) | Production method for pure coconut powder without the use of foreign additives | |
| KR101440609B1 (ko) | 대두 미세분말을 이용한 무첨가 분말 두유의 제조 방법 및 이에 의해 제조되는 무첨가 분말 두유 | |
| CN103947762B (zh) | 一种黑豆奶粉及其制备方法 | |
| KR101457333B1 (ko) | 생대두 미세분말을 이용한 무첨가 무조정 두유의 제조 방법 및 이에 의해 제조되는 무첨가 두유 | |
| KR20130010793A (ko) | 모시두부 및 이의 제조방법 | |
| WO2012032752A1 (ja) | アイスクリーム類 | |
| JP4454290B2 (ja) | 調理方法、白米栄養付加材、米加工食品、および米調理セット | |
| KR101160149B1 (ko) | 대두의 초고압 미세화를 통한 전성분 두유 및 두부의 제조 방법 | |
| KR20080097963A (ko) | 생콩의 미세분말을 이용한 전두유 및 전두부 제조시스템 및제조방법 | |
| CN106472999A (zh) | 一种高阻抗蛋白质氧化大豆粉的制备方法 | |
| JP2003052324A (ja) | 加工生大豆及びその製造方法 | |
| CN1078362A (zh) | 枇杷果肉果汁及其制作方法 | |
| CN105981830A (zh) | 豆浆以及豆腐的制造方法 | |
| KR20080097962A (ko) | 생콩의 미세분말 제조시스템 | |
| KR101186206B1 (ko) | 두부 및 그 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |