JPS5621568A - Preparation of food having structure like dried bean curd - Google Patents

Preparation of food having structure like dried bean curd

Info

Publication number
JPS5621568A
JPS5621568A JP9722479A JP9722479A JPS5621568A JP S5621568 A JPS5621568 A JP S5621568A JP 9722479 A JP9722479 A JP 9722479A JP 9722479 A JP9722479 A JP 9722479A JP S5621568 A JPS5621568 A JP S5621568A
Authority
JP
Japan
Prior art keywords
soybean
food
bean curd
dried bean
dough
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
JP9722479A
Other languages
Japanese (ja)
Other versions
JPS6320505B2 (en
Inventor
Akiji Yano
Koichi Mutsukawa
Shuji Yamada
Masao Kawashima
Tadashi Honma
Yoshio Shimizu
Keizo Ishino
Kazuyoshi Okubo
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 KOURIDOUFU KOGYO KIY
NAGANOKEN KOURIDOUFU KOGYO KYODO KUMIAI
Original Assignee
NAGANOKEN KOURIDOUFU KOGYO KIY
NAGANOKEN KOURIDOUFU KOGYO KYODO KUMIAI
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 KOURIDOUFU KOGYO KIY, NAGANOKEN KOURIDOUFU KOGYO KYODO KUMIAI filed Critical NAGANOKEN KOURIDOUFU KOGYO KIY
Priority to JP9722479A priority Critical patent/JPS5621568A/en
Publication of JPS5621568A publication Critical patent/JPS5621568A/en
Publication of JPS6320505B2 publication Critical patent/JPS6320505B2/ja
Granted legal-status Critical Current

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Abstract

PURPOSE: To obtain a food having a structure like a dried bean curd from a soybean material, simply by heat treatment in a short time, by kneading a soybean, defatted soybean, separated soybean protein or soybean milk with wheat gluten, a leavening agent and water, molding the dough, and heat-treating the molded dough.
CONSTITUTION: Wheat gluten or wheat flour with a high gluten content, a leavening agent, and if necessary a mutrient or seasoning food are added to a soybean, defatted soybean, separated soybean protein or soybean milk as a main raw material. The mixture is then mechanically kneaded with a suitable amount of water to give a uniform composition, and the resulting dough is molded and heat-treated in an oven, steam cooker or oil bath. After the heat treatment, the material is cooled, taken out of a mold box, and dried to give a food having a structure like a dried bean curd readily. As for the leavening agent, a yeast, sodium bicarbonate, potassium bitartrate or alum may be cited.
COPYRIGHT: (C)1981,JPO&Japio
JP9722479A 1979-08-01 1979-08-01 Preparation of food having structure like dried bean curd Granted JPS5621568A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9722479A JPS5621568A (en) 1979-08-01 1979-08-01 Preparation of food having structure like dried bean curd

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9722479A JPS5621568A (en) 1979-08-01 1979-08-01 Preparation of food having structure like dried bean curd

Publications (2)

Publication Number Publication Date
JPS5621568A true JPS5621568A (en) 1981-02-28
JPS6320505B2 JPS6320505B2 (en) 1988-04-27

Family

ID=14186655

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9722479A Granted JPS5621568A (en) 1979-08-01 1979-08-01 Preparation of food having structure like dried bean curd

Country Status (1)

Country Link
JP (1) JPS5621568A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5860954A (en) * 1981-10-07 1983-04-11 Asahimatsu Shokuhin Kk Preparation of gelatinous food of freeze-denaturated soybean protein
JPS63148954A (en) * 1986-12-15 1988-06-21 Terumo Corp Preparation of expanded food
US5026568A (en) * 1988-06-22 1991-06-25 Lotte Company Limited Soybean snack and a process for producing it
WO2008011516A2 (en) 2006-07-21 2008-01-24 Mgp Ingredients, Inc. Process for preparing hybrid proteins
US7534459B2 (en) 2002-10-30 2009-05-19 Mgp Ingredients, Inc. Process for preparing hybrid proteins

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5860954A (en) * 1981-10-07 1983-04-11 Asahimatsu Shokuhin Kk Preparation of gelatinous food of freeze-denaturated soybean protein
JPS63148954A (en) * 1986-12-15 1988-06-21 Terumo Corp Preparation of expanded food
US5026568A (en) * 1988-06-22 1991-06-25 Lotte Company Limited Soybean snack and a process for producing it
US7534459B2 (en) 2002-10-30 2009-05-19 Mgp Ingredients, Inc. Process for preparing hybrid proteins
WO2008011516A2 (en) 2006-07-21 2008-01-24 Mgp Ingredients, Inc. Process for preparing hybrid proteins
US7989592B2 (en) 2006-07-21 2011-08-02 Mgp Ingredients, Inc. Process for preparing hybrid proteins

Also Published As

Publication number Publication date
JPS6320505B2 (en) 1988-04-27

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