JPH0255018B2 - - Google Patents

Info

Publication number
JPH0255018B2
JPH0255018B2 JP61136461A JP13646186A JPH0255018B2 JP H0255018 B2 JPH0255018 B2 JP H0255018B2 JP 61136461 A JP61136461 A JP 61136461A JP 13646186 A JP13646186 A JP 13646186A JP H0255018 B2 JPH0255018 B2 JP H0255018B2
Authority
JP
Japan
Prior art keywords
ice cream
soybeans
tofu dough
tofu
mixed
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 - Lifetime
Application number
JP61136461A
Other languages
English (en)
Japanese (ja)
Other versions
JPS62294040A (ja
Inventor
Tooru Awazu
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.)
Takai Tofu and Soymilk Equipment Co
Original Assignee
Takai Tofu and Soymilk Equipment Co
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 Takai Tofu and Soymilk Equipment Co filed Critical Takai Tofu and Soymilk Equipment Co
Priority to JP61136461A priority Critical patent/JPS62294040A/ja
Publication of JPS62294040A publication Critical patent/JPS62294040A/ja
Publication of JPH0255018B2 publication Critical patent/JPH0255018B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Beans For Foods Or Fodder (AREA)
JP61136461A 1986-06-12 1986-06-12 大豆を原料とするアイスクリ−ム製造方法 Granted JPS62294040A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP61136461A JPS62294040A (ja) 1986-06-12 1986-06-12 大豆を原料とするアイスクリ−ム製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP61136461A JPS62294040A (ja) 1986-06-12 1986-06-12 大豆を原料とするアイスクリ−ム製造方法

Publications (2)

Publication Number Publication Date
JPS62294040A JPS62294040A (ja) 1987-12-21
JPH0255018B2 true JPH0255018B2 (enrdf_load_stackoverflow) 1990-11-26

Family

ID=15175653

Family Applications (1)

Application Number Title Priority Date Filing Date
JP61136461A Granted JPS62294040A (ja) 1986-06-12 1986-06-12 大豆を原料とするアイスクリ−ム製造方法

Country Status (1)

Country Link
JP (1) JPS62294040A (enrdf_load_stackoverflow)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3567156B2 (ja) * 2002-03-27 2004-09-22 独立行政法人農業・生物系特定産業技術研究機構 大豆加工食品
JP3609795B2 (ja) * 2002-03-29 2005-01-12 合資会社渡辺漢方堂 大豆微粉末を原料とするアイスクリーム様食品の製造方法
JP2007259784A (ja) * 2006-03-29 2007-10-11 Morinaga Milk Ind Co Ltd 豆腐ピューレを含有する冷菓
EP1967077B1 (en) * 2007-02-26 2015-09-02 Unilever PLC Frozen aerated product comprising soy protein
JP2012055199A (ja) * 2010-09-07 2012-03-22 Shujiro Shiraishi アイスクリーム類
JP6541985B2 (ja) * 2015-02-10 2019-07-10 株式会社酒々の実 日本酒入りアイスクリーム状冷凍菓子
CN104642710B (zh) * 2015-03-17 2018-01-16 安徽科技学院 一种猴头菇豆腐冰激凌及其制作方法
CN105613930A (zh) * 2016-01-05 2016-06-01 济南大学 全素食低糖酸豆乳益生菌冰激凌及其制备方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5835667A (ja) * 1981-08-27 1983-03-02 Omron Tateisi Electronics Co 自動取引処理装置の取引処理方式
JPS62259559A (ja) * 1986-04-27 1987-11-11 Gonriki:Kk 豆腐を主成分とする冷凍食品の製造法

Also Published As

Publication number Publication date
JPS62294040A (ja) 1987-12-21

Similar Documents

Publication Publication Date Title
Beddows et al. Optimization of yield and properties of silken tofu from soybeans. I. The water: bean ratio
KR101883075B1 (ko) 냉동 두부를 이용한 면의 제조 방법
JPH0255018B2 (enrdf_load_stackoverflow)
US5206050A (en) Food analog and process for making the same
US4177296A (en) Process for the preparation of peanut-curd
US4117174A (en) Method for producing tofu-like food
JPH028694B2 (enrdf_load_stackoverflow)
JPS63265A (ja) 食品素材の製造法
KR100527450B1 (ko) 저장안정성이 확보된 동결 건조 전두부 및 그 제조방법
RU2272508C2 (ru) Сухой соевый продукт с пористой структурой и способ его получения
KR100436887B1 (ko) 황기를 함유한 두부제조방법
JPS62259561A (ja) 大豆蛋白ペ−ストの製造方法
RU2226840C2 (ru) Способ получения соевого молока
JPH08131083A (ja) 大豆蛋白粉末及びその製造方法、並びに該粉末を用いた食品
JPS62232340A (ja) 食品素材の製造法
RU2191521C1 (ru) Способ получения соевого продукта
JPS63167765A (ja) 水産練製品の製造法
JPS6119450A (ja) 無臭加糖練豆乳の製法
KR102603890B1 (ko) 화학적 응고제를 사용하지 않은 모두부의 제조방법
KR910005273B1 (ko) 땅콩으로 두부를 제조하는 방법
JPH03127958A (ja) ペースト状食品素材
KR100364261B1 (ko) 흑콩을 이용한 흑두부의 제조방법
KR960008002B1 (ko) 감· 쑥두부 조성물 및 감· 쑥두부의 개량된 새로운 제조방법
JPS6217509B2 (enrdf_load_stackoverflow)
JP3429489B2 (ja) 大豆加工食品の製造方法