JPS58224657A - Bean curd containing crushed soybean - Google Patents

Abstract

PURPOSE:To prepare a bean curd having a nice taste, by incorporating crushed soybeans obtained by crushing soybeans, and lightly boiling the crushed soybeans or lightly boiling soybeans and crushing the lightly boiled soybeans with a coagulated soybean milk after coagulation with a coagulant in the preparation process of the bean curd. CONSTITUTION:Soybeans are crushed and lightly boiled or lightly boiled and then crushed. In this case, the soybeans may be seasoned with salt in boiling them. The resultant crushed soybeans are then incorporated with a coagulated soybean milk after coagulation with a coagulant in the preparation process of the bean curd. The resultant mixture is then hardened to give the aimed bean curd containing the crushed soybeans. According to the method, the deliciousness of the soybeans is added to the bean curd, and a fat, vitamin or mineral is further added thereto.

Description

[Detailed Description of the Invention] Tofu is not a food rich in protein. However, since it is only protein and water, it has no taste like meat or fish. Since it is inferior in terms of taste, there is an extremely high chance that it will escape to other foods.

In addition, when decorating the table, since the only nutrient is protein, it is necessary to devise a menu in which other nutrients can be obtained from other foods.

I have been thinking for some time that there is some good way to make up for these deficiencies in tofu.

This Japanese invention was conceived.

In the present invention, the soybeans are crushed and lightly seeded, or the soybeans that have been lightly seeded are crushed, and in this case, when the soybeans are t-1ff, they may be seasoned with salt or the like. Edamame, a tofu made with crushed soybeans that is made by mixing it with solidified soybeans and solidifying it, is very delicious and fragrant. Although it was just a basic idea. I want to add the deliciousness of soybeans to tofu. This also adds fat, vitamins and minerals to tofu.

When salt is added to protein, it is hydrolyzed and turns into umami-tasting proteins, such as amino acids. It is not enough to simply add salt to protein; various nutrients such as fat must also be present.

We believe that the present invention is the best method for seasoning tofu.

Today, humans are in dire need of protein sources. Tofu is relatively inexpensive because it uses crushed soybean oil lees as its raw material.

With the present invention, tofu will become a food that is familiar to children. Human edible protein is fed to livestock and converted into animal protein, and the rate at which humans can ingest high-grade protein has gradually become lower than the population support rate of agricultural land. From this point of view, food development such as the present invention is expected in many fields.

We hope that the correct understanding of the related industries will change and that we will receive loyal support. Embossing patent applicant

Claims (1)

[Claims] The soybeans are crushed and lightly boiled, or the soybeans that have been lightly boiled are crushed, and in this case, the soybeans may be seasoned with salt etc. when the soybeans are seeded, after being coagulated with a coagulant during the tofu manufacturing process. Mix it with Noto Toru and let it harden to make shitofu with crushed soybeans.