JP7769616B2 - 豆腐の製造方法 - Google Patents

豆腐の製造方法

Info

Publication number
JP7769616B2
JP7769616B2 JP2022547655A JP2022547655A JP7769616B2 JP 7769616 B2 JP7769616 B2 JP 7769616B2 JP 2022547655 A JP2022547655 A JP 2022547655A JP 2022547655 A JP2022547655 A JP 2022547655A JP 7769616 B2 JP7769616 B2 JP 7769616B2
Authority
JP
Japan
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.)
Active
Application number
JP2022547655A
Other languages
English (en)
Japanese (ja)
Other versions
JPWO2022054879A1 (https=
Inventor
杏匠 酒井
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
Original Assignee
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 JPWO2022054879A1 publication Critical patent/JPWO2022054879A1/ja
Application granted granted Critical
Publication of JP7769616B2 publication Critical patent/JP7769616B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • 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)

Landscapes

  • 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)
JP2022547655A 2020-09-10 2021-09-09 豆腐の製造方法 Active JP7769616B2 (ja)

Applications Claiming Priority (3)

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

Publications (2)

Publication Number Publication Date
JPWO2022054879A1 JPWO2022054879A1 (https=) 2022-03-17
JP7769616B2 true JP7769616B2 (ja) 2025-11-13

Family

ID=80632389

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2022547655A Active JP7769616B2 (ja) 2020-09-10 2021-09-09 豆腐の製造方法

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 (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005070223A1 (en) 2004-01-23 2005-08-04 Novozymes A/S Methods for packing a soy milk product
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 (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH041834Y2 (https=) * 1987-02-13 1992-01-22
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
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005070223A1 (en) 2004-01-23 2005-08-04 Novozymes A/S Methods for packing a soy milk product
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

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
HOU, Jun-Jie et al.，Preparation of double-network tofu with mechanical and sensory toughness，International Journal of Food Science and Technology，51(4)，2016年，pp.962-969
堀口知子，豆腐の性状に及ぼす加熱の影響，家政学雑誌，日本，1966年，17(4)，pp.207-212

Also Published As

Publication number Publication date
EP4212024A1 (en) 2023-07-19
JPWO2022054879A1 (https=) 2022-03-17
WO2022054879A1 (ja) 2022-03-17
EP4212024A4 (en) 2024-10-02
US20230329292A1 (en) 2023-10-19
CN116113331A (zh) 2023-05-12

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