JPH0563138B2 - - Google Patents
Info
- Publication number
- JPH0563138B2 JPH0563138B2 JP1334062A JP33406289A JPH0563138B2 JP H0563138 B2 JPH0563138 B2 JP H0563138B2 JP 1334062 A JP1334062 A JP 1334062A JP 33406289 A JP33406289 A JP 33406289A JP H0563138 B2 JPH0563138 B2 JP H0563138B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- broth
- container
- soymilk
- lid
- 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
Links
- 235000013527 bean curd Nutrition 0.000 claims description 36
- 235000013322 soy milk Nutrition 0.000 claims description 10
- 230000015271 coagulation Effects 0.000 claims description 8
- 238000005345 coagulation Methods 0.000 claims description 8
- 241001131796 Botaurus stellaris Species 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 230000001112 coagulating effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 description 6
- 239000000701 coagulant Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000003825 pressing Methods 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1334062A JPH03195467A (ja) | 1989-12-23 | 1989-12-23 | 豆腐の製造法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1334062A JPH03195467A (ja) | 1989-12-23 | 1989-12-23 | 豆腐の製造法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH03195467A JPH03195467A (ja) | 1991-08-27 |
JPH0563138B2 true JPH0563138B2 (ko) | 1993-09-09 |
Family
ID=18273080
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1334062A Granted JPH03195467A (ja) | 1989-12-23 | 1989-12-23 | 豆腐の製造法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH03195467A (ko) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6991821B2 (en) * | 2000-12-26 | 2006-01-31 | Kikkoman Corporation | Method for producing packed tofu |
-
1989
- 1989-12-23 JP JP1334062A patent/JPH03195467A/ja active Granted
Also Published As
Publication number | Publication date |
---|---|
JPH03195467A (ja) | 1991-08-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100830836B1 (ko) | 멸치를 함유한 두부의 제조방법 | |
US4117174A (en) | Method for producing tofu-like food | |
KR100782348B1 (ko) | 즉석 쌀두부 식품의 제조방법 | |
JP6727634B2 (ja) | 凍結凝固方式を用いた豆腐製造方法 | |
JPH0563138B2 (ko) | ||
KR101832384B1 (ko) | 떠 먹는 두부의 제조방법 | |
KR100911615B1 (ko) | 우혈 선지를 이용한 순두부 제조방법 및 그 제조방법에 의해 제조된 우혈 선지 순두부 | |
JP2645989B2 (ja) | 改質豆腐並びにその製造法 | |
KR102376007B1 (ko) | 송로버섯을 첨가한 두부 제조방법 및, 이를 이용하여 제조된 송로버섯 두부와, 송로버섯 두유 | |
JPH08131112A (ja) | 全粒豆腐及びその製造方法 | |
JP3429489B2 (ja) | 大豆加工食品の製造方法 | |
KR20050012889A (ko) | 두부제조방법 | |
JP2000041610A (ja) | ポリポリ豆腐の製造方法 | |
KR20020059141A (ko) | 발효김치를 응고제로 이용한 두부 제조방법 | |
JP3394032B2 (ja) | 大豆加工食品の製造方法 | |
JPS602158A (ja) | 山芋豆腐 | |
JPH0249557A (ja) | 豆腐及びペーストの製造法 | |
KR870000192B1 (ko) | 활성단백질이 다수 내포된 생두부의 제조방법 | |
JPS62262962A (ja) | 充填絹ごし豆腐の製造法 | |
JPH01165353A (ja) | 豆腐製品およびその品質改良法 | |
JPH0698708A (ja) | 新規な油揚げの製造方法及び新規な油揚げ | |
KR20040046297A (ko) | 땅콩두부의 제조방법 | |
KR20240047569A (ko) | 고입자 분쇄법을 이용한 기능성 두부의 제조 방법 | |
JPS62195261A (ja) | 豆腐を製造する方法 | |
JPS6043940B2 (ja) | グリ−ン豆腐 |