JPS5526866A - Production of food with fine porousness - Google Patents

Production of food with fine porousness

Info

Publication number
JPS5526866A
JPS5526866A JP10013178A JP10013178A JPS5526866A JP S5526866 A JPS5526866 A JP S5526866A JP 10013178 A JP10013178 A JP 10013178A JP 10013178 A JP10013178 A JP 10013178A JP S5526866 A JPS5526866 A JP S5526866A
Authority
JP
Japan
Prior art keywords
food
porousness
fine
water
bean curd
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
JP10013178A
Other languages
Japanese (ja)
Other versions
JPS5749182B2 (en
Inventor
Tetsujiro Matsuhashi
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.)
NAGANOKEN
Nagano Prefecture
Original Assignee
NAGANOKEN
Nagano Prefecture
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 NAGANOKEN, Nagano Prefecture filed Critical NAGANOKEN
Priority to JP10013178A priority Critical patent/JPS5526866A/en
Publication of JPS5526866A publication Critical patent/JPS5526866A/en
Publication of JPS5749182B2 publication Critical patent/JPS5749182B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

PURPOSE: Solid food contsining water is treated with a specific process, thus forming, in a short time, finely porous structure with good freeze-drying property and obtaining rice cake that can be readily restored with hot water and dried bean curd whose making process is shortened.
CONSTITUTION: Solid and water-containing food with sticky or dense structure as rice cake or bean curd is pressurized to 20W70kg/cm2G with pressurized gas as nitrogen and frozen to -20W40°C over 6hr, then thawed, dewatered to form the objective structure of fine porousness.
COPYRIGHT: (C)1980,JPO&Japio
JP10013178A 1978-08-17 1978-08-17 Production of food with fine porousness Granted JPS5526866A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10013178A JPS5526866A (en) 1978-08-17 1978-08-17 Production of food with fine porousness

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10013178A JPS5526866A (en) 1978-08-17 1978-08-17 Production of food with fine porousness

Publications (2)

Publication Number Publication Date
JPS5526866A true JPS5526866A (en) 1980-02-26
JPS5749182B2 JPS5749182B2 (en) 1982-10-20

Family

ID=14265752

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10013178A Granted JPS5526866A (en) 1978-08-17 1978-08-17 Production of food with fine porousness

Country Status (1)

Country Link
JP (1) JPS5526866A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6434254A (en) * 1987-07-28 1989-02-03 Shonan Koryo Corp Method for processing and treating food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6434254A (en) * 1987-07-28 1989-02-03 Shonan Koryo Corp Method for processing and treating food

Also Published As

Publication number Publication date
JPS5749182B2 (en) 1982-10-20

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