JPH11137220A - Sesame tofu (sesame paste similar to bean curd) and its production - Google Patents

Sesame tofu (sesame paste similar to bean curd) and its production

Info

Publication number
JPH11137220A
JPH11137220A JP9325395A JP32539597A JPH11137220A JP H11137220 A JPH11137220 A JP H11137220A JP 9325395 A JP9325395 A JP 9325395A JP 32539597 A JP32539597 A JP 32539597A JP H11137220 A JPH11137220 A JP H11137220A
Authority
JP
Japan
Prior art keywords
sesame
tofu
sesame tofu
kneaded
weight ratio
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.)
Granted
Application number
JP9325395A
Other languages
Japanese (ja)
Inventor
Shigeo Shimizu
清水繁雄
Original Assignee
Sanzenin No Sato:Kk
有限会社三千院の里
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 Sanzenin No Sato:Kk, 有限会社三千院の里 filed Critical Sanzenin No Sato:Kk
Priority to JP9325395A priority Critical patent/JPH11137220A/en
Publication of JPH11137220A publication Critical patent/JPH11137220A/en
Granted legal-status Critical Current

Links

Abstract

PROBLEM TO BE SOLVED: To provide a sesame tofu composition having viscosity and not generating a bubble when charged into a container, and to provide a sesame tofu containing perilla or powdered green tea. SOLUTION: Kneaded sesame and arrowroot starch as raw materials are kneaded in an approximately equivalent ratio at a low temperature to obtain a viscous sesame tofu which is not deformed. A sesame tofu containing a perilla component or a powdered green tea component is also provided. The sesame tofu comprises the kneaded sesame, the arrowroot starch and a bonito broth in a weight ratio of 8-16%, 8-15% and >=70%, respectively, based on the total amount of the sesame tofu.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【0001】[0001]
【発明の属する技術分野】この発明は新規な胡麻豆腐の
組成・形態およびその製造方法に関するもので、特に会
席料理や精進料理の惣菜・食材としての新しい胡麻豆腐
の用途を提供できるものである。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel composition and form of sesame tofu and a method for producing the same. In particular, the present invention can provide a new use of sesame tofu as a side dish or food for kaiseki cuisine or vegetarian cuisine.
【0002】[0002]
【従来の技術】胡麻豆腐は、通常むき胡麻を弱火で煎
り、これをすりつぶしてクリーム状としたもの(ねり胡
麻)にくず粉をだし汁を加えて練り込み、これを裏ごし
布で絞り出した胡麻豆腐原料を釜で炊き込んでゲル状の
胡麻豆腐を得る。通常ねり胡麻とくず粉の割合いは4対
1程度で、ゼラチンなどが含まれる場合は5対1程度に
なる。だし汁や塩分などを配合した従来の胡麻豆腐全体
に対する重量比では、ねり胡麻20〜30%、くず成分
5〜8%、残余の大部分がだし汁となっている。従来
は、これを混練したのち釜に入れ約120℃〜130℃
で40分〜60分炊き込んでゲル状の胡麻豆腐とする。
このゲル状胡麻豆腐は、通常縦75〜90mm、横90
〜150mm、深さ30〜50mmの矩形の中形容器に
流し込んで密封したのち、加温殺菌して商品となる。ま
た最近は、パッケージに入れたまま食材の一品として食
卓に提供できるよう小形のパッケージに収容することも
行われているが、容器を小形化すると取り出したとき形
崩れし易くなる外、小さい容器に充填機で自動的に充填
すると気泡が入り易くなり、いわゆる巣入り豆腐として
商品価値が落ちる。また、空気層の存在によって変質し
易くなり腐敗が早まるなど、食品衛生上も問題が生じ
る。従って現段階では、開口部の一辺が60mm以上の
角形パッケージに流し込んだ正味重量120〜130グ
ラムの胡麻豆腐が小形化の限度であり、これ以下の小形
のものは市販も実用化もなされていない。
2. Description of the Related Art Sesame tofu is usually made from roasted sesame seeds over a low heat, mashed into creamy form (grilled sesame seeds), kneaded with dashi soup and kneaded, then squeezed out with a rag. Is cooked in a kettle to obtain a gel-like sesame tofu. Normally, the ratio of boiled sesame to waste powder is about 4: 1, and when gelatin etc. is contained, it is about 5: 1. In terms of the weight ratio of the conventional sesame tofu containing the soup stock and the salt content, 20 to 30% of sesame seeds, 5 to 8% of waste components, and most of the rest are soup stock. Conventionally, after kneading this, put it in a kettle and about 120 ℃ ~ 130 ℃
Cook for 40-60 minutes to make a gel-like sesame tofu.
This gel-like sesame tofu usually has a length of 75 to 90 mm and a width of 90 mm.
It is poured into a rectangular medium container having a depth of 150 mm and a depth of 30 to 50 mm, sealed, and then sterilized by heating to obtain a product. In recent years, small containers have also been housed in small packages so that they can be provided on the table as a dish of food while remaining in the package.However, if the container is reduced in size, it will easily collapse when taken out. When filled automatically by a filling machine, air bubbles are apt to enter, and the commercial value is reduced as so-called nested tofu. In addition, there is a problem in food hygiene, for example, the presence of an air layer facilitates deterioration and accelerates decay. Therefore, at the present stage, the sesame tofu having a net weight of 120 to 130 g poured into a rectangular package having one side of the opening of 60 mm or more is the limit of miniaturization, and the miniature ones smaller than this are not commercially available nor put to practical use. .
【0003】[0003]
【発明が解決しようとする課題】本発明は、料理に添え
る食材としての価値と利便性を高め得るように、より小
形のパッケージに充填しても形崩れや気泡発生が生じな
いような新規な胡麻豆腐組成とこれに適した製法を提供
するものである。
DISCLOSURE OF THE INVENTION The present invention has been developed to provide a novel foodstuff which does not lose its shape or generate bubbles even if it is filled into a smaller package so as to enhance the value and convenience as a food ingredient for cooking. An object of the present invention is to provide a sesame tofu composition and a production method suitable for the composition.
【0004】また本発明は、食材として新しい風味を備
えた胡麻豆腐を提供するものである。さらに本発明は、
前記組成に基づいて、一口で食べられ且つつき出し的な
用途を開き得る食品素材として、重量略50グラムの胡
麻豆腐パックを提供するものである。
[0004] The present invention also provides sesame tofu having a new flavor as a food material. Furthermore, the present invention
The present invention provides a sesame tofu pack weighing approximately 50 grams as a food material that can be eaten by a single bite and can be used as a bargain based on the above composition.
【0005】[0005]
【課題を解決するための手段】ねり胡麻とくず粉を重量
比で略等量配合し、これにかつおだし汁を約4〜6倍程
度加えて胡麻豆腐原料を構成する。必要に応じてこれに
若干の塩分、昆布だし、香辛料などを加えて釜に入れ8
0〜85℃程度の低温で約30〜40分十分練り込みな
がら炊き込む。これにより従来にないねばりと腰がある
ゲル状胡麻豆腐が得られ、これはまたそのほど良いねば
りのために、超小形の容器に機械充填しても気泡が発生
する恐れがない。
Means for Solving the Problems Blended sesame and waste powder are mixed in substantially equal amounts by weight ratio, and bonito stock is added about 4 to 6 times to constitute a sesame tofu raw material. Add some salt, kelp, spices, etc. to the kettle if necessary.
Cook while kneading at a low temperature of about 0 to 85 ° C for about 30 to 40 minutes. As a result, gel-like sesame tofu having a conventional stickiness and stiffness is obtained, and because of such a good stickiness, there is no danger of bubbles being generated even when the container is mechanically filled into a micro container.
【0006】本発明の第二の解決態様は、前記ゲル状胡
麻豆腐混練体を一辺が40〜50mm程度の角形のプラ
スチックパッケージに正味重量が略50グラムとなるよ
うに充填し、開口部をフィルムシートで密封した後、湯
煎鍋で80℃程度で約25分加熱殺菌して50グラムの
超小形胡麻豆腐パックを得る。
[0006] A second solution of the present invention is to fill the above-mentioned gel-like sesame tofu kneaded material into a square plastic package having a side of about 40 to 50 mm so as to have a net weight of about 50 g, and to form an opening in a film. After sealing with a sheet, it is sterilized by heating in a hot water bath at about 80 ° C. for about 25 minutes to obtain a 50 g ultra-small sesame tofu pack.
【0007】さらに、第三の解決態様は、前記ゲル状胡
麻豆腐に、紫蘇葉を漬け込んだ漬け汁を必要に応じて濾
過した後、これを若干量添加して炊き込むことにより紫
蘇味の風味を備えた胡麻豆腐を得る。また第四の解決態
様は、前記ゲル状胡麻豆腐に、抹茶粉または抹茶を溶か
した液を若干量加えて炊き込むことにより抹茶の風味を
そなえた胡麻豆腐を得る。尚、前記紫蘇入り又は抹茶入
り胡麻豆腐は、前記ねり胡麻、くず粉を略等量配合した
原料に適応した場合は、前第二態様と同様の手段により
50グラムの超小形胡麻豆腐パックに形成でき珍味な食
材として提供できるが、これ自体全く新しい食材である
ので、ねり胡麻に対するくず成分の比率が小さい原料に
適用して、中形以上の容器に封入しても、風味のある実
用性の高い新規な商品となる。
[0007] Further, a third solution is to filter the pickled juice obtained by pickling perilla leaves into the gel-like sesame tofu as needed, add a small amount of the pickled juice, and cook the mixture to reduce the flavor of perilla flavor. Obtain the prepared sesame tofu. Further, in a fourth solution mode, a sesame tofu with a flavor of matcha is obtained by adding a small amount of a solution of matcha powder or matcha to the gel-like sesame tofu and cooking the mixture. The sesame tofu containing Shiso or matcha green tea can be formed into a 50 g ultra-small sesame tofu pack by the same means as in the second embodiment, when the raw material containing the same amount of the pasty sesame and waste powder is applied. Although it can be provided as a delicacy food, it is a completely new food, so it can be applied to raw materials with a small ratio of waste components to sesame seeds and enclosed in medium-sized or larger containers. It is a new product.
【0008】[0008]
【発明の実施の形態】実施例1 皮をむいた白胡麻を温湯ですりおろしたねり胡麻を、重
量比で12%、くず粉10%、かつおだし汁75%以上
配合し、これに微量の塩分、香辛料、昆布だしなどを加
えた原料を釜に入れ、80℃の低温で約40分練り込み
ながらねばりが出るまで炊き込んでゲル状の胡麻豆腐組
成物を得た。これを図1に示すような一辺45mm角の
開口部をもち、深さ25mmの角形プラスチックパッケ
ージ1に充填機によって流し込み、開口部をフィルムシ
ート2で密封シールして、本体3の正味重量が50グラ
ムの胡麻豆腐パックを得た。尚、パッケージ1の底部の
一辺の長さは45mmより若干小さくして、シールを剥
がして胡麻豆腐本体を取り出す際容易に取り出せるよう
にしてある。本実施例の胡麻豆腐は従来のものに較べて
胡麻成分に対するくず成分の比率を多くしたので、ねば
りと腰があり形崩れしない特長があり風味も良好であっ
た。また、ねり胡麻とくず粉を略等量の配合とし、低温
混練したことにより、気泡の発生が極めて少なくなるこ
とが見出された。この結果、図1のような超小形の容器
に充填機で連続的に自動充填しても内部に気泡が発生す
ることが全くないことが判った。即ち、従来の胡麻豆腐
のようにくず成分の胡麻成分に対する比率が少ないと、
ねばりが少なくさらさらしているので小さな容器への流
し込みはやり易いが、その易流動性のために充填に際し
て気泡が混入し易い。気泡の混入は前にも述べたように
食品素材としては致命的となるので、今までは本実施例
のような小さな容器にパックして商品化することはでき
なかった。本実施例では、前記組成としたことにより、
小形容器に充填しても気泡の心配は全くなかったので、
会席料理などに一品食材として形良く盛り付けが可能と
なり、また一口で食べられるので料理、酒惣菜のつまみ
としても重宝に利用できる。
DESCRIPTION OF THE PREFERRED EMBODIMENTS Example 1 Peeled white sesame seeds grated in hot water are blended with 12% by weight, 10% of ground meal and 75% or more of bonito stock, and a small amount of salt, Raw materials to which spices, kelp soup and the like were added were placed in a kettle, and kneaded at a low temperature of 80 ° C. for about 40 minutes, and cooked until stickiness was obtained to obtain a gel-like sesame tofu composition. This was poured into a rectangular plastic package 1 having a side of 45 mm square as shown in FIG. 1 and having a depth of 25 mm by a filling machine, and the opening was hermetically sealed with a film sheet 2 so that the net weight of the main body 3 was 50%. Gram sesame tofu pack was obtained. The length of one side of the bottom of the package 1 is slightly smaller than 45 mm so that the seal is peeled off and the sesame tofu body can be easily taken out. The sesame tofu of the present example had a higher ratio of the waste component to the sesame component than the conventional sesame tofu. In addition, it was found that the generation of air bubbles was extremely reduced by mixing approximately the same amount of boiled sesame and waste powder and kneading at a low temperature. As a result, it was found that no bubbles were generated inside even when the ultra-small container as shown in FIG. 1 was continuously and automatically filled by the filling machine. That is, when the ratio of waste components to the sesame component is small as in conventional sesame tofu,
It is easy to pour into a small container because it has little stickiness and it is dry, but air bubbles tend to be mixed in during filling due to its easy flowability. As described above, the incorporation of air bubbles is fatal as a food material, so that it has not been possible to commercialize it by packing it in a small container as in this embodiment. In the present embodiment, by adopting the above composition,
Since there was no worry about bubbles even when filling small containers,
It can be served as a single dish for multi-course meals, and can be eaten by a single bite.
【0009】実施例2 ねり胡麻を重量比で14%、くず粉12%、かつおだし
汁75%以上配合してなる原料に、紫蘇葉を漬け込んだ
紫蘇汁を0.5%添加し、実施例1と同様に混練しなが
ら炊き込んでゲル状の胡麻豆腐組成物を得た。これを通
常の中形豆腐容器に流し込んで、密封したのち、約30
分間加温殺菌して紫蘇入り胡麻豆腐パックを得た。この
ものは全体がピンク色をなし紫蘇の香りをもつ美しい風
味の胡麻豆腐で、一品料理としても利用価値の高いもの
が得られた。
Example 2 A raw material containing 14% by weight of glutinous sesame, 12% of ground meal, and 75% or more of bonito stock was added with 0.5% of shiso soup soaked with shiso leaves. Similarly, the mixture was cooked while kneading to obtain a gel-like sesame tofu composition. Pour this into a regular medium-sized tofu container, seal it,
The mixture was sterilized by heating for minutes, and a sesame tofu pack containing perilla was obtained. This is a beautifully flavored sesame tofu with a pinkish perfume and a perfume scent, which is highly useful as a single dish.
【0010】実施例3 実施例2と同様の胡麻豆腐原料に、抹茶粉又は抹茶成分
を解いた温湯を0.5%添加し、実施例1と同様に混練
しながら炊き込んでゲル状の胡麻豆腐組成物を得た。こ
れを図4に示すような直径約40mmの円筒状の小形容
器 に正味50グラムになるように充填し(図1の3が
抹茶胡麻豆腐となる)、開口部をフィルムでヒートシー
ルしたのち、約25分加温殺菌し、冷却乾燥して50グ
ラムの抹茶入り胡麻豆腐パックを得た。このものは全体
が抹茶色を呈し茶の香りをもつ胡麻豆腐で、料理の色添
え食材としても重宝に利用できる外、茶菓子ケーキとし
ても又ウスイキーなどの一口つまみなどとしても利用で
きる。
Example 3 To the same sesame tofu raw material as in Example 2, 0.5% of hot water in which matcha powder or a green tea component has been dissolved is added, and the mixture is cooked while kneading as in Example 1 to form a gel-like sesame tofu. A composition was obtained. This is filled into a small cylindrical container having a diameter of about 40 mm as shown in FIG. 4 so that the net weight becomes 50 g (3 in FIG. 1 becomes matcha sesame tofu), and the opening is heat-sealed with a film. The mixture was sterilized by heating for about 25 minutes, and dried by cooling to obtain a sesame tofu pack containing 50 g of matcha. This is a sesame tofu that has a dark brown color and has a tea scent. It can be used as a color-added ingredient in dishes, and it can be used as a tea confectionery cake or as a bite-like snack such as Usukey.
【0011】以上実施例2、3の紫蘇入り胡麻豆腐、抹
茶入り胡麻豆腐は、それ自体本発明によって新しく提供
されたものであるので、50グラムの小形容器としての
食材に限定されるものではなく、従来の胡麻豆腐と同様
な大きさの容器で提供しても実用性の高いものである。
従って、ねり胡麻とくず粉の配合比は実施例1の配合以
外の幅広い配合比の原料に適用できる。まただし汁も、
かつおだし以外の昆布だしなど各種の原料にも適用でき
ることは当然である。また各実施例では、胡麻豆腐原料
としてねり胡麻、くず粉、だし汁以外の添加物として塩
分、香辛料のみを例示したが、他の添加剤例えばしょう
油、アミノ酸、みりん、はちみつなどの調味料、ゆず、
ゼラチン、オリーブ油などを適宜加えてもよいことは当
然である。
Since the sesame tofu with perilla and the sesame tofu with matcha of Examples 2 and 3 are newly provided by the present invention, they are not limited to foodstuffs as small containers of 50 grams. Even if provided in a container having the same size as conventional sesame tofu, it is highly practical.
Therefore, the compounding ratio of the sesame seeds and the waste powder can be applied to the raw materials having a wide compounding ratio other than the compounding of Example 1. In addition, soup stock,
Naturally, it can be applied to various raw materials such as kelp stock other than bonito stock. Also, in each of the examples, as an ingredient other than sesame tofu, ground flour, ground meal, salt and spices as additives other than broth, other additives such as soy sauce, amino acids, mirin, honey and other seasonings, yuzu,
Naturally, gelatin, olive oil and the like may be added as appropriate.
【0012】変形実施態様1 ねり胡麻、くず粉およびだし汁を配合してなる胡麻豆腐
原料に、紫蘇葉の漬け汁を重量比1%以下添加し、混練
加熱処理してなるゲル状胡麻豆腐組成物を、正味重量略
50グラム分だけ収容し得る小形容器に充填密封してな
る紫蘇入り胡麻豆腐パック。
Modified Embodiment 1 A gel-like sesame tofu composition obtained by adding 1% by weight or less of pickled juice of Shiso leaves to a sesame tofu raw material obtained by blending laver sesame, waste powder and broth is kneaded and heat-treated. A sesame tofu pack containing perilla, filled and sealed in a small container capable of holding a net weight of approximately 50 grams.
【0013】変形実施態様2 ねり胡麻、くず粉およびだし汁を配合してなる胡麻豆腐
原料に、抹茶成分を重量比1%以下添加し、混練加熱処
理してなるゲル状胡麻豆腐組成物を、正味重量略50グ
ラム分だけ収容し得る小形容器に充填密封してなる抹茶
入り胡麻豆腐パック。
Modified Embodiment 2 A gel-type sesame tofu composition obtained by adding a green tea component to a sesame tofu raw material obtained by blending laver sesame, waste powder and soup stock by 1% or less by weight and kneading and heat-treating is added to a net weight. A sesame tofu pack containing matcha, which is filled and sealed in a small container that can hold approximately 50 grams.
【0014】[0014]
【発明の効果】本発明の胡麻豆腐は、和食料理にマッチ
するしつこさがない風味のある料理素材を提供するとと
もに、食品素材として新しい用途を開拓したもので、実
用上有用なものである。
EFFECT OF THE INVENTION The sesame tofu of the present invention not only provides a culinary material that is consistent with Japanese food but has no persistent taste, and has pioneered a new use as a food material, and is practically useful.
【図面の簡単な説明】[Brief description of the drawings]
【図1】本発明の一実施例の正味重量50グラムの角形
胡麻豆腐パックの側面図(シールを一部剥がした所)で
ある。
FIG. 1 is a side view of a square sesame tofu pack having a net weight of 50 g according to an embodiment of the present invention (where a seal is partially removed).
【図2】本発明の一実施例の正味重量50グラムの角形
胡麻豆腐パックの平面図(シールを一部剥がした所)で
ある。
FIG. 2 is a plan view of a square sesame tofu pack having a net weight of 50 g according to an embodiment of the present invention (where a seal is partially removed).
【図3】本発明の一実施例の正味重量50グラムの角形
胡麻豆腐パックのプラスチックパッケージの斜視図であ
る。
FIG. 3 is a perspective view of a plastic package of a square sesame tofu pack having a net weight of 50 grams according to an embodiment of the present invention.
【図4】本発明の一実施例の正味重量50グラムの角形
胡麻豆腐パックの円筒形小形パッケージの斜視図であ
る。
FIG. 4 is a perspective view of a small cylindrical package of a square sesame tofu pack having a net weight of 50 grams according to an embodiment of the present invention;
【符号の説明】[Explanation of symbols]
1 小形の角形プラスチックパッケージ 2 密封用フィルムシート 3 胡麻豆腐(紫蘇入り胡麻豆腐) 4 小形の円筒形プラスチック容器 1 small rectangular plastic package 2 sealing film sheet 3 sesame tofu (sesame tofu with perilla) 4 small cylindrical plastic container

Claims (5)

    【特許請求の範囲】[Claims]
  1. 【請求項1】 ねり胡麻を主剤とする胡麻豆腐であっ
    て、全体に対する重量比が、ねり胡麻8〜16%、くず
    成分8〜15%、かつおだし汁70%以上の構成比をも
    つことを特徴とする胡麻豆腐。
    1. A sesame tofu containing noodle sesame as a main ingredient, wherein the weight ratio to the whole is 8 to 16% of noodle sesame, 8 to 15% of waste ingredients, and 70% or more of dashi soup. Sesame tofu.
  2. 【請求項2】 全体に対する重量比が、ねり胡麻8〜1
    6%、くず成分8〜15%、かつおだし汁70%以上の
    構成比をもつ胡麻豆腐原料を85℃以下の低温で混練し
    ながら炊き込むことを特長とする胡麻豆腐の製造方法。
    2. The weight ratio of the sesame seeds to the whole is 8 to 1
    A method for producing sesame tofu, characterized in that sesame tofu raw material having a composition ratio of 6%, a waste component of 8 to 15%, and a dashi stock of 70% or more is kneaded and kneaded at a low temperature of 85 ° C or less.
  3. 【請求項3】 請求項2によって製造したゲル状胡麻豆
    腐を、開口部の一辺が約45mmの角状パッケージに正
    味重量略50グラム分だけ収容・密閉してなる胡麻豆腐
    パック。
    3. A sesame tofu pack comprising the gel-like sesame tofu produced according to claim 2 in a square package having an opening of about 45 mm and having a net weight of about 50 grams and hermetically sealed.
  4. 【請求項4】 重量比でねり胡麻1に対してくず粉0.
    3〜2および残余の大部分をだし汁で構成した胡麻豆腐
    原料に、紫蘇葉の漬け汁を全体に対する重量比で0.0
    1〜1%程度配合し混練炊き込んでなる紫蘇入り胡麻豆
    腐。
    4. A weight ratio of 1 ground sesame to 1 waste flour.
    To the sesame tofu raw material composed of 3 to 2 and most of the remaining soup stock, pickled juice of Shiso leaves in a weight ratio of 0.0
    Sesame tofu with perilla mixed with about 1% to 1% and kneaded and cooked.
  5. 【請求項5】 重量比でねり胡麻1に対してくず粉0.
    3〜2および残余の大部分をだし汁で構成した胡麻豆腐
    原料に、抹茶成分を0.01〜1%程度配合し混練炊き
    込んでなる抹茶入り胡麻豆腐。
    5. A waste powder having 0.1 weight of sesame seeds in a weight ratio of 1.
    Sesame tofu containing matcha, which is prepared by kneading and mixing about 0.01 to 1% of a matcha component with a sesame tofu raw material composed of 3 to 2 and most of the remainder in broth.
JP9325395A 1997-11-10 1997-11-10 Sesame tofu (sesame paste similar to bean curd) and its production Granted JPH11137220A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9325395A JPH11137220A (en) 1997-11-10 1997-11-10 Sesame tofu (sesame paste similar to bean curd) and its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9325395A JPH11137220A (en) 1997-11-10 1997-11-10 Sesame tofu (sesame paste similar to bean curd) and its production

Publications (1)

Publication Number Publication Date
JPH11137220A true JPH11137220A (en) 1999-05-25

Family

ID=18176369

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9325395A Granted JPH11137220A (en) 1997-11-10 1997-11-10 Sesame tofu (sesame paste similar to bean curd) and its production

Country Status (1)

Country Link
JP (1) JPH11137220A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103229849A (en) * 2013-04-10 2013-08-07 吉林农业大学 Perilla frutescens dried bean curd and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103229849A (en) * 2013-04-10 2013-08-07 吉林农业大学 Perilla frutescens dried bean curd and preparation method thereof

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