JPS572653A - Production of fried soybean curd - Google Patents

Production of fried soybean curd

Info

Publication number
JPS572653A
JPS572653A JP7745480A JP7745480A JPS572653A JP S572653 A JPS572653 A JP S572653A JP 7745480 A JP7745480 A JP 7745480A JP 7745480 A JP7745480 A JP 7745480A JP S572653 A JPS572653 A JP S572653A
Authority
JP
Japan
Prior art keywords
soybean
curds
fried
water
sorbit
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
JP7745480A
Other languages
Japanese (ja)
Inventor
Takahiko Soeda
Yoshiaki Hasegawa
Isao Yamaura
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP7745480A priority Critical patent/JPS572653A/en
Publication of JPS572653A publication Critical patent/JPS572653A/en
Pending legal-status Critical Current

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  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: Soybean curds for frying, which are prepared by pressing usual soybean curds to reduce their water content, are combined with xylose and sorbit, formed and fried to produce the objective fried soybean curd with bright golden color and good glaze.
CONSTITUTION: Soybean milk which is coagulated with a coagulant and to be formed, soybean curds which are mixed with separated soybean protein, water or oil and to be formed, or thermally coagulable soybean protein which is kneaded with water and oil and to be formed, is mixed with 0.01W0.3pt. of xylose and/or 0.6W6.0pts. of sorbit per 100pts. of the curds for frying so that they are well dispersed in the curds. Then, they are formed into an appropriate size and fried to give the objective fried product.
COPYRIGHT: (C)1982,JPO&Japio
JP7745480A 1980-06-09 1980-06-09 Production of fried soybean curd Pending JPS572653A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7745480A JPS572653A (en) 1980-06-09 1980-06-09 Production of fried soybean curd

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7745480A JPS572653A (en) 1980-06-09 1980-06-09 Production of fried soybean curd

Publications (1)

Publication Number Publication Date
JPS572653A true JPS572653A (en) 1982-01-08

Family

ID=13634452

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7745480A Pending JPS572653A (en) 1980-06-09 1980-06-09 Production of fried soybean curd

Country Status (1)

Country Link
JP (1) JPS572653A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000038538A1 (en) * 1998-12-28 2000-07-06 Fuji Oil Co., Ltd. Process for producing silk-type atsuage having strong coating
JP2007312770A (en) * 2006-04-26 2007-12-06 Fuji Oil Co Ltd Fried bean curd, and dried seasoned fried bean curd
JP2016063754A (en) * 2014-09-24 2016-04-28 太子食品工業株式会社 Method for producing fried soybean curd product

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000038538A1 (en) * 1998-12-28 2000-07-06 Fuji Oil Co., Ltd. Process for producing silk-type atsuage having strong coating
JP3589183B2 (en) * 1998-12-28 2004-11-17 不二製油株式会社 Manufacturing method of silky thick fried chicken with strong skin
JP2007312770A (en) * 2006-04-26 2007-12-06 Fuji Oil Co Ltd Fried bean curd, and dried seasoned fried bean curd
JP2016063754A (en) * 2014-09-24 2016-04-28 太子食品工業株式会社 Method for producing fried soybean curd product

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