DE19958884A1 - Tofu with completely new taste as a result of a special ripening process which is preceded by preparatory procedures, and can last days, weeks or months - Google Patents
Tofu with completely new taste as a result of a special ripening process which is preceded by preparatory procedures, and can last days, weeks or monthsInfo
- Publication number
- DE19958884A1 DE19958884A1 DE19958884A DE19958884A DE19958884A1 DE 19958884 A1 DE19958884 A1 DE 19958884A1 DE 19958884 A DE19958884 A DE 19958884A DE 19958884 A DE19958884 A DE 19958884A DE 19958884 A1 DE19958884 A1 DE 19958884A1
- Authority
- DE
- Germany
- Prior art keywords
- tofu
- ripening process
- months
- weeks
- completely new
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
Die Gewinnung von Tofu aus der Sojabohne ist allgemein bekannt. Der Geschmack des Tofus kann jedoch variieren. Damit das Endprodukt besonders wohlschmeckend wird, habe ich ein Reifeverfahren entwickelt, welches ohne Zusatzstoffe auskommt und allein mit natürlichen Gewürzen den gesundheitlich hohen Stellenwert der Sojabohne mit einem appetitlichem Gaumenschmaus verbindet.Obtaining tofu from soybeans is common known. However, the taste of the tofu can vary. To make the end product particularly tasty, I have developed a maturation process, which without Additives get along and only with natural spices the high health status of soybeans combines an appetizing delicacy.
Im fogendem Text beschreibe ich die Herstellung von Tofu unter besonderer Berücksichtigung des den Reifeprozeß auslösenden Verfahren.In the following text I describe the production of tofu with special attention to the ripening process triggering procedure.
Tofu wird hergestellt, indem man Sojabohnen in Wasser ein weicht, zermahlt, mit Wasser aufkocht, die Soja"milch" vom Okara (Sojakleie) trennt und anschließend ein Gerin nungsmittel in die Soja"milch" gibt.Tofu is made by putting soybeans in water softens, grinds, boils with water, the soy "milk" separates from okara (soy bran) and then a gerin in the soy milk.
Üblicherweise wird als Gerinnungsmittel Magnesiumchlorid (Nigari) oder Calciumsulfat verwendet, ich dagegen nehme Kombucha-Essig, wobei aber auch jede andere Essigsorte eine gute Voraussetzung für die spätere Reifung des Tofus ist.Magnesium chloride is usually used as a coagulant (Nigari) or calcium sulfate, I take against it Kombucha vinegar, but also any other type of vinegar a good prerequisite for the later maturation of the tofu is.
Durch den Essig als Gerinnungsmittel werden Eiweißflocken aus der Soja"milch" ausgefällt. Durch leichtes Auspressen fließt die Sojamolke ab und man erhält Tofu.The vinegar as a coagulant makes protein flakes precipitated from the soy "milk". By gently squeezing the soy whey flows off and tofu is obtained.
Der so gewonnene Tofu wird nun gestampft, mit Salz und Kräutern vermischt und in eine Form gepresst.The tofu thus obtained is now mashed with salt and Herbs mixed and pressed into a mold.
Dieser Tofu wird ein bis zwei Tage an der Luft gelagert und dann, in Scheben geschnitten, so lange gedörrt bis er leicht gebräunt ist. This tofu is stored in the air for one to two days and then, sliced until dried it is lightly tanned.
Der gedörrte Tofu wird nach dem Abkühlen in gesalzenes und, unter anderem mit Knoblauch, gewürztes Speiseöl gelegt, damit der Reifeprozeß beginnen kann.After cooling, the dried tofu is poured into salted and, among other things laid with garlic, seasoned cooking oil, so that the ripening process can begin.
Die nun folgende Reifung des Tofus führt zu einem in Konsistenz und Geschmack neuartigem Tofu.The subsequent maturation of the tofu leads to one New tofu in texture and taste.
Diese neue, sehr geschmeidige Konsistenz ist nicht durch Druck auf den Tofu herzustellen, sondern ist allein ein Produkt der Reifung, wobei man verschiedene Reifegrade nach Tagen, Wochen oder Monaten unterscheiden kann.This new, very smooth consistency is not through To produce pressure on the tofu, but is alone Product of ripening, with different degrees of maturity can differ by days, weeks or months.
Eine andere Variante von Gereiftem Tofu (Hauptanspruch) entsteht, wenn man den frischen, leicht gepressten und gewürzten Tofu direkt, das heißt ohne zu Dörren in gewüztes und gesalzenes Speiseöl legt.Another variant of ripened tofu (main claim) arises when you have the fresh, lightly pressed and flavored tofu directly, that is, without drying in seasoned and salted cooking oil.
Auch dieser Tofu erfährt einen Reifeprozeß und zeichnet sich durch einen guten neuartigen Geschmack aus.This tofu also undergoes a ripening process and draws is characterized by a good new taste.
Die Konsistenz aber, und hierdurch unterscheidet sich das Tofu-Endprodukt von dem aus dem Hauptanspruch, wird nicht geschmeidig, sonder bleibt so wie sie zu Beginn der Reifung war (abhängig vom Druck beim Pressen). Auch hier unterscheidet man verschiedene Reifegrade nach Tagen, Wochen oder Monaten.The consistency, however, and this differs the final tofu product from which from the main claim, does not become supple, but remains as it is The ripening started (depending on the pressure during pressing). Here too, a distinction is made between different levels of maturity by days, weeks or months.
Claims (1)
Die Qualität des Tofus und damit auch seine gewerbliche Verwertbarkeit wird maßgeblich durch seinen Geschmack bestimmt.
Der relativ neutral schmeckende Tofu erhält seinen be sonderen Geschmack durch einen Reifeprozeß, der mit folgendem Verfahren ausgelöst wird:
Verwendung von Essig als Gerinnungsmittel, Dörren des Tofus, sowie anschließendes Lagern in gesalzenem und unter anderem mit Knoblauch gewürztem Speiseöl.1. Tofu, which is characterized in that it receives a completely new taste through a special maturing process.
The quality of the tofu and thus its commercial usability is largely determined by its taste.
The relatively neutral tasting tofu gets its special taste through a ripening process which is triggered by the following process:
Use of vinegar as a coagulant, dehydration of the tofu, as well as subsequent storage in salted and, among other things, garlic seasoned cooking oil.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19958884A DE19958884A1 (en) | 1999-12-07 | 1999-12-07 | Tofu with completely new taste as a result of a special ripening process which is preceded by preparatory procedures, and can last days, weeks or months |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19958884A DE19958884A1 (en) | 1999-12-07 | 1999-12-07 | Tofu with completely new taste as a result of a special ripening process which is preceded by preparatory procedures, and can last days, weeks or months |
Publications (1)
Publication Number | Publication Date |
---|---|
DE19958884A1 true DE19958884A1 (en) | 2001-07-12 |
Family
ID=7931671
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19958884A Withdrawn DE19958884A1 (en) | 1999-12-07 | 1999-12-07 | Tofu with completely new taste as a result of a special ripening process which is preceded by preparatory procedures, and can last days, weeks or months |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE19958884A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2014182A1 (en) * | 2007-07-04 | 2009-01-14 | Ursula Schiefthaler-Nairz | Method for manufacturing a drink base from plant whey |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0578289A1 (en) * | 1993-04-21 | 1994-01-12 | Richard Alan Jennings | Food analog from soybeans and process of making the same |
EP0752212A2 (en) * | 1995-07-07 | 1997-01-08 | Fuji Oil Company, Limited | Process for preparing fractionated soybean proteins and foods using the same |
-
1999
- 1999-12-07 DE DE19958884A patent/DE19958884A1/en not_active Withdrawn
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0578289A1 (en) * | 1993-04-21 | 1994-01-12 | Richard Alan Jennings | Food analog from soybeans and process of making the same |
EP0752212A2 (en) * | 1995-07-07 | 1997-01-08 | Fuji Oil Company, Limited | Process for preparing fractionated soybean proteins and foods using the same |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2014182A1 (en) * | 2007-07-04 | 2009-01-14 | Ursula Schiefthaler-Nairz | Method for manufacturing a drink base from plant whey |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
OP8 | Request for examination as to paragraph 44 patent law | ||
8139 | Disposal/non-payment of the annual fee |