JPS59175857A - Bean curd containing wakame seaweed - Google Patents

Bean curd containing wakame seaweed

Info

Publication number
JPS59175857A
JPS59175857A JP58051007A JP5100783A JPS59175857A JP S59175857 A JPS59175857 A JP S59175857A JP 58051007 A JP58051007 A JP 58051007A JP 5100783 A JP5100783 A JP 5100783A JP S59175857 A JPS59175857 A JP S59175857A
Authority
JP
Japan
Prior art keywords
bean curd
seaweed
wakame seaweed
vessel
cut
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
JP58051007A
Other languages
Japanese (ja)
Inventor
Yasushi Onishi
康司 大西
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 JP58051007A priority Critical patent/JPS59175857A/en
Publication of JPS59175857A publication Critical patent/JPS59175857A/en
Pending legal-status Critical Current

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Abstract

PURPOSE:To prepare bean curd containing wakame seaweed, having high nutritive value, and enriched with proteins and calcium, by mixing bean curd with wakame seaweed. CONSTITUTION:Wakame seaweed is washed with hot water and cut to small pieces. The cut seaweed is added to soya milk in the preparation of bean curd, and the milk is coagulated with a coagulant to obtain the objective bean curd. As another example of the present invention, steamed egg custard can be prepared by putting the cut wakame seaweed together with a coagulant in a vessel, pouring a mixture of soya milk and egg soup into the vessel, and heating the content after sealing the vessel.

Description

【発明の詳細な説明】 この発明は，豆腐製造過程中の豆乳に，湯洗いした刻ん
だわかめを混入して，凝固剤（硫酸カルシウムやグルコ
ノデルタラクトンなど）で固めて形成されるものである
。[Detailed Description of the Invention] This invention is made by mixing chopped wakame seaweed washed in hot water with soy milk during the tofu manufacturing process and solidifying it with a coagulant (calcium sulfate, glucono delta lactone, etc.). be.

昔から豆腐は栄養価の高い食品であるが，大部分が水分
の為に，食べた割りには含まれているタンパク質やカル
シウムの量が少ない感がある。Tofu has long been a food with high nutritional value, but since most of it is water, the amount of protein and calcium it contains seems to be low compared to when you eat it.

したがつて，その水分を少しでも減らす事が，タンパク
質やカルシウムの量を増やす事につながる。Therefore, reducing even the slightest amount of water leads to increasing the amount of protein and calcium.

しかし，あまり水分を少なくすれば，固くなつて，豆腐
の柔らかさが失われてしまう。However, if you reduce the amount of water too much, the tofu will become hard and lose its softness.

そこで本発明は，豆腐以上のカルシウムを含む海草のわ
かめを混入する事で，豆腐の柔らかさを失わずに，更に
栄養価の高い食品となつている。Therefore, in the present invention, by mixing seaweed wakame, which contains more calcium than tofu, the tofu becomes a food with even higher nutritional value without losing its softness.

そして，従来の豆腐料理と同じ様に食べる事が出来る。And you can eat it just like traditional tofu dishes.

なお，本発明の実施態様として卵豆腐に応用する場合，
あらかじめ容器の中に，湯洗いした刻んだわかめと凝固
剤（グルコノデルタラクトンなど）を入れておいて，そ
こへ卵のだしを混ぜた豆乳を流し込んで，封をしてから
加熱などをして固めればよい。In addition, when applying the present invention to egg tofu as an embodiment,
Place chopped seaweed that has been washed in hot water and a coagulant (such as glucono delta lactone) in a container in advance, then pour soy milk mixed with egg stock into the container, seal it, and heat it. All you have to do is harden it.

特許出願人　大西康司Patent applicant Koji Onishi

Claims (1)

【特許請求の範囲】 １　豆腐類の中に、海草のわかめが混入されているわか
め入り豆腐 ２　卵豆腐に応用した特許請求の範囲第一項記載のわか
め入り豆腐[Claims] 1. Tofu with wakame in which seaweed seaweed is mixed into tofu 2. Tofu with wakame according to claim 1 applied to egg tofu
JP58051007A 1983-03-26 1983-03-26 Bean curd containing wakame seaweed Pending JPS59175857A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58051007A JPS59175857A (en) 1983-03-26 1983-03-26 Bean curd containing wakame seaweed

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58051007A JPS59175857A (en) 1983-03-26 1983-03-26 Bean curd containing wakame seaweed

Publications (1)

Publication Number Publication Date
JPS59175857A true JPS59175857A (en) 1984-10-04

Family

ID=12874712

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58051007A Pending JPS59175857A (en) 1983-03-26 1983-03-26 Bean curd containing wakame seaweed

Country Status (1)

Country Link
JP (1) JPS59175857A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6991821B2 (en) * 2000-12-26 2006-01-31 Kikkoman Corporation Method for producing packed tofu
CN104172273A (en) * 2014-08-25 2014-12-03 贵阳新民食品有限公司 Method for producing instant flavor egg curd by one-step process

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6991821B2 (en) * 2000-12-26 2006-01-31 Kikkoman Corporation Method for producing packed tofu
CN104172273A (en) * 2014-08-25 2014-12-03 贵阳新民食品有限公司 Method for producing instant flavor egg curd by one-step process

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