JPS60126047A - 豆腐の製造法 - Google Patents
豆腐の製造法Info
- Publication number
- JPS60126047A JPS60126047A JP58235953A JP23595383A JPS60126047A JP S60126047 A JPS60126047 A JP S60126047A JP 58235953 A JP58235953 A JP 58235953A JP 23595383 A JP23595383 A JP 23595383A JP S60126047 A JPS60126047 A JP S60126047A
- Authority
- JP
- Japan
- Prior art keywords
- lactalbumin
- bean curd
- amount
- 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
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58235953A JPS60126047A (ja) | 1983-12-13 | 1983-12-13 | 豆腐の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58235953A JPS60126047A (ja) | 1983-12-13 | 1983-12-13 | 豆腐の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60126047A true JPS60126047A (ja) | 1985-07-05 |
| JPS6219142B2 JPS6219142B2 (enrdf_load_stackoverflow) | 1987-04-27 |
Family
ID=16993653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58235953A Granted JPS60126047A (ja) | 1983-12-13 | 1983-12-13 | 豆腐の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60126047A (enrdf_load_stackoverflow) |
-
1983
- 1983-12-13 JP JP58235953A patent/JPS60126047A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6219142B2 (enrdf_load_stackoverflow) | 1987-04-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH0567260B2 (enrdf_load_stackoverflow) | ||
| US4105803A (en) | Soybean-cheese whey food product | |
| US11350647B2 (en) | Method for manufacturing an acidified protein product from casein and a product obtained thereby | |
| JP4776397B2 (ja) | 大豆から製造されるプロセスチーズ | |
| JP2002199842A5 (enrdf_load_stackoverflow) | ||
| CN101568264A (zh) | 生产乳酪的方法 | |
| JP2004344132A (ja) | 豆乳発酵物添加豆腐 | |
| JPS60126047A (ja) | 豆腐の製造法 | |
| JPS63265A (ja) | 食品素材の製造法 | |
| KR100839082B1 (ko) | 염화마그네슘을 응고제로 사용한 천연두부제조방법 | |
| JPS61192256A (ja) | 豆腐類または豆乳利用食品用全粒豆乳の製造方法 | |
| McHugh | How tofu is processed | |
| JPH0576280A (ja) | 牛乳豆腐の製造法 | |
| JP2004275024A (ja) | 豆乳カードの製造方法 | |
| KR100531746B1 (ko) | 콩두부어묵 및 이의 제조방법 | |
| JPH08173050A (ja) | 大豆食品の風味改良剤及びこれを含有する豆乳 | |
| CN108617788B (zh) | 酶解豆乳的应用及乳凝块的制备的方法 | |
| KR20090029899A (ko) | 유산균이 함유된 두부제조방법 및 이를 이용한 두부 | |
| JPS6398350A (ja) | チ−ズカ−ドの調製法 | |
| JPH04360658A (ja) | 油揚げの製造方法 | |
| JPS63167765A (ja) | 水産練製品の製造法 | |
| JPS5836364A (ja) | 牛乳入り豆腐 | |
| JP2000041610A (ja) | ポリポリ豆腐の製造方法 | |
| JPS61254158A (ja) | 冷凍豆腐の製造方法 | |
| US4632839A (en) | Process for manufacturing soymilk products with wheat germs |