JPS55118362A - Method of making dried soybean curd (tofu) - Google Patents
Method of making dried soybean curd (tofu)Info
- Publication number
- JPS55118362A JPS55118362A JP2464379A JP2464379A JPS55118362A JP S55118362 A JPS55118362 A JP S55118362A JP 2464379 A JP2464379 A JP 2464379A JP 2464379 A JP2464379 A JP 2464379A JP S55118362 A JPS55118362 A JP S55118362A
- Authority
- JP
- Japan
- Prior art keywords
- dried
- quality
- softener
- mixture
- starch
- 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
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: After soybean milk, starch, quality modifies and aqueous expanding softener are mixed and heated, other quality modifiers are added, cooled and dried to make said dried soybean curd with high storage stability, restoring property and good taste and texture.
CONSTITUTION: Soybean milk, as it is, coagulated or dried, sesami or egg soup, starch, quality modifiers such as guar gum or cheese are mixed and an aqueous expanding softener is added to the mixture so that the total solid concentration and the softener concentration become 10W20% and 0.01W0.3% respectively. After stood for 1W12hr, the mixture is filtered when necessary. Then, the mixture is boiled with strong fire for 3W5min, combined with another quality modifier such as gelatin, when necessary, and heated with weak fire for 30W60min until it converts to paste. The paste is casted in perforated boxes and cooled for 1W5hr by standing, then dipped in cool water for 1W24hr. Then, the product is formed into an appropriate size and frozen at 0W-5°C for 1W15 days for aging. Further, it is rapidly frozen to -30W-40°C and vacuum dried at 40W50°C until the water content reaches less than 5%.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2464379A JPS55118362A (en) | 1979-03-02 | 1979-03-02 | Method of making dried soybean curd (tofu) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2464379A JPS55118362A (en) | 1979-03-02 | 1979-03-02 | Method of making dried soybean curd (tofu) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55118362A true JPS55118362A (en) | 1980-09-11 |
| JPS5650819B2 JPS5650819B2 (en) | 1981-12-01 |
Family
ID=12143810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2464379A Granted JPS55118362A (en) | 1979-03-02 | 1979-03-02 | Method of making dried soybean curd (tofu) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55118362A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58187156A (en) * | 1982-03-26 | 1983-11-01 | Kibun Kk | Preparation of bean curd |
| JPH05184321A (en) * | 1992-01-11 | 1993-07-27 | Karasawa Tomoyoshi | Freeze-dried bean curd |
| JPH06217730A (en) * | 1993-01-28 | 1994-08-09 | Asahi Shokuhin Kogyo Kk | Production of cooked frozen food using bean curd as ingredient |
-
1979
- 1979-03-02 JP JP2464379A patent/JPS55118362A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58187156A (en) * | 1982-03-26 | 1983-11-01 | Kibun Kk | Preparation of bean curd |
| JPH05184321A (en) * | 1992-01-11 | 1993-07-27 | Karasawa Tomoyoshi | Freeze-dried bean curd |
| JPH06217730A (en) * | 1993-01-28 | 1994-08-09 | Asahi Shokuhin Kogyo Kk | Production of cooked frozen food using bean curd as ingredient |
| JPH0847B2 (en) * | 1993-01-28 | 1996-01-10 | 朝日食品工業株式会社 | Method of producing cooked frozen food using tofu |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5650819B2 (en) | 1981-12-01 |
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