CN116113331A - 豆腐的制造方法 - Google Patents

豆腐的制造方法 Download PDF

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Publication number
CN116113331A
CN116113331A CN202180061784.7A CN202180061784A CN116113331A CN 116113331 A CN116113331 A CN 116113331A CN 202180061784 A CN202180061784 A CN 202180061784A CN 116113331 A CN116113331 A CN 116113331A
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CN
China
Prior art keywords
tofu
laccase
strength
examples
coagulant
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.)
Pending
Application number
CN202180061784.7A
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English (en)
Chinese (zh)
Inventor
酒井杏匠
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Amano Enzyme Inc
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Amano Enzyme Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Amano Enzyme Inc filed Critical Amano Enzyme Inc
Publication of CN116113331A publication Critical patent/CN116113331A/zh
Pending legal-status Critical Current

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    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/0004—Oxidoreductases (1.)
    • C12N9/0055—Oxidoreductases (1.) acting on diphenols and related substances as donors (1.10)
    • C12N9/0057—Oxidoreductases (1.) acting on diphenols and related substances as donors (1.10) with oxygen as acceptor (1.10.3)
    • C12N9/0061—Laccase (1.10.3.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03002—Laccase (1.10.3.2)

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Beans For Foods Or Fodder (AREA)
CN202180061784.7A 2020-09-10 2021-09-09 豆腐的制造方法 Pending CN116113331A (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2020152013 2020-09-10
JP2020-152013 2020-09-10
PCT/JP2021/033198 WO2022054879A1 (ja) 2020-09-10 2021-09-09 豆腐の製造方法

Publications (1)

Publication Number Publication Date
CN116113331A true CN116113331A (zh) 2023-05-12

Family

ID=80632389

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202180061784.7A Pending CN116113331A (zh) 2020-09-10 2021-09-09 豆腐的制造方法

Country Status (5)

Country Link
US (1) US20230329292A1 (https=)
EP (1) EP4212024A4 (https=)
JP (1) JP7769616B2 (https=)
CN (1) CN116113331A (https=)
WO (1) WO2022054879A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20240188606A1 (en) * 2021-03-23 2024-06-13 Amano Enzyme Inc. Method for manufacturing processed soybean beverage

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63127394U (https=) * 1987-02-13 1988-08-19
WO2005070223A1 (en) * 2004-01-23 2005-08-04 Novozymes A/S Methods for packing a soy milk product
CN103120221A (zh) * 2013-02-01 2013-05-29 杭州万向职业技术学院 一种制作豆腐的方法
JP2015180197A (ja) * 2014-03-06 2015-10-15 味の素株式会社 豆腐類又は豆腐加工品の製造方法並びに豆腐類及び豆腐加工品改質用の製剤

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007312723A (ja) 2006-05-29 2007-12-06 Taishi Shokuhin Kogyo Kk 大豆加工食品及びその製造方法
FI126442B (en) * 2011-11-01 2016-12-15 Valio Oy Liquid enzyme preparation and process for its preparation

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63127394U (https=) * 1987-02-13 1988-08-19
WO2005070223A1 (en) * 2004-01-23 2005-08-04 Novozymes A/S Methods for packing a soy milk product
CN103120221A (zh) * 2013-02-01 2013-05-29 杭州万向职业技术学院 一种制作豆腐的方法
JP2015180197A (ja) * 2014-03-06 2015-10-15 味の素株式会社 豆腐類又は豆腐加工品の製造方法並びに豆腐類及び豆腐加工品改質用の製剤

Also Published As

Publication number Publication date
EP4212024A1 (en) 2023-07-19
JPWO2022054879A1 (https=) 2022-03-17
WO2022054879A1 (ja) 2022-03-17
JP7769616B2 (ja) 2025-11-13
EP4212024A4 (en) 2024-10-02
US20230329292A1 (en) 2023-10-19

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