JPS5542562A - Production of fried bean curd - Google Patents

Production of fried bean curd

Info

Publication number
JPS5542562A
JPS5542562A JP11627278A JP11627278A JPS5542562A JP S5542562 A JPS5542562 A JP S5542562A JP 11627278 A JP11627278 A JP 11627278A JP 11627278 A JP11627278 A JP 11627278A JP S5542562 A JPS5542562 A JP S5542562A
Authority
JP
Japan
Prior art keywords
bean curd
cake
soybean protein
fibrous material
fried bean
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
JP11627278A
Other languages
Japanese (ja)
Other versions
JPS6215185B2 (en
Inventor
Toshiyuki Nagata
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.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil Co Ltd
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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP11627278A priority Critical patent/JPS5542562A/en
Publication of JPS5542562A publication Critical patent/JPS5542562A/en
Publication of JPS6215185B2 publication Critical patent/JPS6215185B2/ja
Granted legal-status Critical Current

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  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: Separated soybean protein and a material containing coarse fibrous material as filtered cake in the manufacture of bean curd are used together to make fried bean curd having strengthened surface.
CONSTITUTION: When fried bean curd is made by kneading separated soybean protein, water and, preferably oil, into a form and frying it, filtered cake in the manufacture of bean curd or a material containing the same extent of coarse fibrous material as the cake, e.g., water-insoluble polysaccharide made by highly purifying the cake, wheat bran, crashed α-cellulose or cellulose hydrolyzate, is added in an amount, e.g., when a filtered cake containing 13% fibrous material in the solid component is used, of 1W15% of the solid component based on the separated soybean protein.
COPYRIGHT: (C)1980,JPO&Japio
JP11627278A 1978-09-20 1978-09-20 Production of fried bean curd Granted JPS5542562A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP11627278A JPS5542562A (en) 1978-09-20 1978-09-20 Production of fried bean curd

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP11627278A JPS5542562A (en) 1978-09-20 1978-09-20 Production of fried bean curd

Publications (2)

Publication Number Publication Date
JPS5542562A true JPS5542562A (en) 1980-03-25
JPS6215185B2 JPS6215185B2 (en) 1987-04-06

Family

ID=14682961

Family Applications (1)

Application Number Title Priority Date Filing Date
JP11627278A Granted JPS5542562A (en) 1978-09-20 1978-09-20 Production of fried bean curd

Country Status (1)

Country Link
JP (1) JPS5542562A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009296975A (en) * 2008-06-17 2009-12-24 Ok Food Industry Co Ltd Fried tofu and method for producing the same
JP2011125294A (en) * 2009-12-19 2011-06-30 Fuji Oil Co Ltd Method for producing protein puffed food

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009296975A (en) * 2008-06-17 2009-12-24 Ok Food Industry Co Ltd Fried tofu and method for producing the same
JP2011125294A (en) * 2009-12-19 2011-06-30 Fuji Oil Co Ltd Method for producing protein puffed food

Also Published As

Publication number Publication date
JPS6215185B2 (en) 1987-04-06

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