JPS5786270A - Preparation of steamed egg custard - Google Patents

Preparation of steamed egg custard

Info

Publication number
JPS5786270A
JPS5786270A JP56149642A JP14964281A JPS5786270A JP S5786270 A JPS5786270 A JP S5786270A JP 56149642 A JP56149642 A JP 56149642A JP 14964281 A JP14964281 A JP 14964281A JP S5786270 A JPS5786270 A JP S5786270A
Authority
JP
Japan
Prior art keywords
white
give
solution
added
soybean milk
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
JP56149642A
Other languages
Japanese (ja)
Other versions
JPS5748183B2 (en
Inventor
Kazuyuki Sunai
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.)
HOTERU KOKUFU KK
Original Assignee
HOTERU KOKUFU KK
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 HOTERU KOKUFU KK filed Critical HOTERU KOKUFU KK
Priority to JP56149642A priority Critical patent/JPS5786270A/en
Publication of JPS5786270A publication Critical patent/JPS5786270A/en
Publication of JPS5748183B2 publication Critical patent/JPS5748183B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To coagulate steamed egg custard only by heat treatment without using a coagulant at all, by blending soybean milk with the white to give an emulsified solution, feeding it and an ingredient to a cup, followed by heating.
CONSTITUTION: Soybean powder is immersed and dispersed in water to give a milky solution, which is added gradually to hot water, and filtered. A seasoning is added to hot soybean milk separated from soybean powder, the blend is cooled, blended with the white, filtered, and the white is further blended uniformly with the soybean milk, to give an emulsified solution. This solution and an ingredient are added to a cup, and heated, so that they are thermally hardened and coagulated.
COPYRIGHT: (C)1982,JPO&Japio
JP56149642A 1981-09-24 1981-09-24 Preparation of steamed egg custard Granted JPS5786270A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56149642A JPS5786270A (en) 1981-09-24 1981-09-24 Preparation of steamed egg custard

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56149642A JPS5786270A (en) 1981-09-24 1981-09-24 Preparation of steamed egg custard

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
JP3707379A Division JPS55131353A (en) 1979-03-30 1979-03-30 Steamed egg custard and its preparation

Publications (2)

Publication Number Publication Date
JPS5786270A true JPS5786270A (en) 1982-05-29
JPS5748183B2 JPS5748183B2 (en) 1982-10-14

Family

ID=15479685

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56149642A Granted JPS5786270A (en) 1981-09-24 1981-09-24 Preparation of steamed egg custard

Country Status (1)

Country Link
JP (1) JPS5786270A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03123464A (en) * 1989-10-04 1991-05-27 Kikkoman Corp Production of germ-free soybean curd
US5122075A (en) * 1991-05-17 1992-06-16 Amp Incorporated Electrical connector with improved retention feature

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03123464A (en) * 1989-10-04 1991-05-27 Kikkoman Corp Production of germ-free soybean curd
US5122075A (en) * 1991-05-17 1992-06-16 Amp Incorporated Electrical connector with improved retention feature

Also Published As

Publication number Publication date
JPS5748183B2 (en) 1982-10-14

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