JPS56106571A - Preparation of "tofu" - Google Patents

Preparation of "tofu"

Info

Publication number
JPS56106571A
JPS56106571A JP865280A JP865280A JPS56106571A JP S56106571 A JPS56106571 A JP S56106571A JP 865280 A JP865280 A JP 865280A JP 865280 A JP865280 A JP 865280A JP S56106571 A JPS56106571 A JP S56106571A
Authority
JP
Japan
Prior art keywords
oil
vessel
fat
pipe
soybean
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.)
Pending
Application number
JP865280A
Other languages
Japanese (ja)
Inventor
Hajime Honda
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP865280A priority Critical patent/JPS56106571A/en
Publication of JPS56106571A publication Critical patent/JPS56106571A/en
Pending legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To prepare high quality "tofu" (bean curd), by adding oil or fat emulsified by ultrasonic treatment to soybean milk, thereby supplementing the lipid losed in the preparation process.
CONSTITUTION: An edible oil or fat and water are put in a vessel 6, and emulsified by energizing an ultrasonic oscillator 9. Soybean milk is poured into the vessel through a pipe 11, and stirred with a stirrer 13 while blasting steam in the vessel through a pipe 12. After stirring, the mixture is transferred to a container 15, and added with a coagulant through a pipe 16. Various oils and fats such as soybean oil, sesame oil, etc. may be used as the edible oil and fat. The emulsion may be added "go" (emulsion obtained by grinding soaked raw soybeans in water), to soybean proteins, or to powdery soybean milk. After addition of the emulsion, the mixtur may be boiled under ultrasonic irradiation.
COPYRIGHT: (C)1981,JPO&Japio
JP865280A 1980-01-28 1980-01-28 Preparation of "tofu" Pending JPS56106571A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP865280A JPS56106571A (en) 1980-01-28 1980-01-28 Preparation of "tofu"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP865280A JPS56106571A (en) 1980-01-28 1980-01-28 Preparation of "tofu"

Publications (1)

Publication Number Publication Date
JPS56106571A true JPS56106571A (en) 1981-08-24

Family

ID=11698858

Family Applications (1)

Application Number Title Priority Date Filing Date
JP865280A Pending JPS56106571A (en) 1980-01-28 1980-01-28 Preparation of "tofu"

Country Status (1)

Country Link
JP (1) JPS56106571A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5889153A (en) * 1981-11-20 1983-05-27 Nippon Oil & Fats Co Ltd Tofu-like food
JPH01128760A (en) * 1987-11-12 1989-05-22 Heikichi Sugano Preparation of bean curd
US20110183050A1 (en) * 2006-07-20 2011-07-28 Brophy James S Modification of particle morphology to improve product functionality

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5889153A (en) * 1981-11-20 1983-05-27 Nippon Oil & Fats Co Ltd Tofu-like food
JPH0218824B2 (en) * 1981-11-20 1990-04-26 Nippon Oils & Fats Co Ltd
JPH01128760A (en) * 1987-11-12 1989-05-22 Heikichi Sugano Preparation of bean curd
JPH0586171B2 (en) * 1987-11-12 1993-12-10 Heikichi Sugano
US20110183050A1 (en) * 2006-07-20 2011-07-28 Brophy James S Modification of particle morphology to improve product functionality

Similar Documents

Publication Publication Date Title
JPS56140866A (en) Acid-resistant whipping cream powder and its preparation
WO1998004154A1 (en) Processes for the production of dha-containing tofu and drinking soybean milk, and dry powders of them
JPS56106571A (en) Preparation of "tofu"
ATE324802T1 (en) METHOD AND DEVICE FOR PRODUCING GRANULAR CAVIAR
JPS55104871A (en) Preparation of "tofu"-like food
JPS56127061A (en) Preparation of bean curd
JPS5743655A (en) Preparation of "tofu"
KR100928590B1 (en) Milk tofu manufacturing method and apparatus
JPS56148257A (en) Brewage of soy using soybean whey
JPS5799150A (en) Preparation of solid food containing fat or oil
JPS56148258A (en) Preparation of pasty salad dressing
JPS6217509B2 (en)
JPS57102152A (en) Preparation of fried bean curd
JPS57102151A (en) Preparation of fine-grained tofu
JPS5596071A (en) "tofu" composition and its preparation
JPS568644A (en) Preparation of emulsified fat and oil product
JPS6460358A (en) Production of source of solid white sauce
JPS56140868A (en) Preparation of fried bean curd
JPS57102147A (en) Food like soybean curd
SU1253572A1 (en) Method of producing soya milk
JPH0218824B2 (en)
JPS5658467A (en) Preparation of sterile bean curd having texture like silk-strained bean curd
JPS5585378A (en) Preparation of bean curd containing "konjak"
JPS57144953A (en) Preparation of fried bean curd
JPH044855A (en) Turmeric-containing soybean curd