JPS60130363A - 豆腐ステ−キの製造法 - Google Patents

豆腐ステ−キの製造法

Info

Publication number
JPS60130363A
JPS60130363A JP58240689A JP24068983A JPS60130363A JP S60130363 A JPS60130363 A JP S60130363A JP 58240689 A JP58240689 A JP 58240689A JP 24068983 A JP24068983 A JP 24068983A JP S60130363 A JPS60130363 A JP S60130363A
Authority
JP
Japan
Prior art keywords
tofu
steak
protein
meat
texture
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
JP58240689A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0121739B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html
Inventor
Takayoshi Kato
加藤　高義
Chizuru Ueno
千鶴 植野
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.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil Co Ltd
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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP58240689A priority Critical patent/JPS60130363A/ja
Publication of JPS60130363A publication Critical patent/JPS60130363A/ja
Publication of JPH0121739B2 publication Critical patent/JPH0121739B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)
  • Meat, Egg Or Seafood Products (AREA)
JP58240689A 1983-12-19 1983-12-19 豆腐ステ−キの製造法 Granted JPS60130363A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58240689A JPS60130363A (ja) 1983-12-19 1983-12-19 豆腐ステ−キの製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58240689A JPS60130363A (ja) 1983-12-19 1983-12-19 豆腐ステ−キの製造法

Publications (2)

Publication Number Publication Date
JPS60130363A true JPS60130363A (ja) 1985-07-11
JPH0121739B2 JPH0121739B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1989-04-24

Family

ID=17063240

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58240689A Granted JPS60130363A (ja) 1983-12-19 1983-12-19 豆腐ステ−キの製造法

Country Status (1)

Country Link
JP (1) JPS60130363A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6363359A (ja) * 1986-09-03 1988-03-19 Nisshin Oil Mills Ltd:The 豆腐加工食品の製造法
WO2003026442A1 (fr) * 2001-09-26 2003-04-03 Asahi Food Processing Co., Ltd. Emulsion de tofu utilisee en tant que base alimentaire, procede de production de cette emulsion, aliment traite utilisant cette emulsion de tofou et procede de production de ces aliments
WO2009018548A3 (en) * 2007-08-01 2009-03-19 Solae Llc Tofu hydrated structured protein compositions
JP2020028246A (ja) * 2018-08-22 2020-02-27 日本製粉株式会社 肉様食品
JP2021129527A (ja) * 2020-02-20 2021-09-09 株式会社ニップン 食肉加工食品様食品

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6363359A (ja) * 1986-09-03 1988-03-19 Nisshin Oil Mills Ltd:The 豆腐加工食品の製造法
US4897280A (en) * 1986-09-03 1990-01-30 The Nisshin Oil Mills, Ltd. Processed soybean curd food having a texture similar to meat
WO2003026442A1 (fr) * 2001-09-26 2003-04-03 Asahi Food Processing Co., Ltd. Emulsion de tofu utilisee en tant que base alimentaire, procede de production de cette emulsion, aliment traite utilisant cette emulsion de tofou et procede de production de ces aliments
WO2009018548A3 (en) * 2007-08-01 2009-03-19 Solae Llc Tofu hydrated structured protein compositions
JP2020028246A (ja) * 2018-08-22 2020-02-27 日本製粉株式会社 肉様食品
JP2021129527A (ja) * 2020-02-20 2021-09-09 株式会社ニップン 食肉加工食品様食品

Also Published As

Publication number Publication date
JPH0121739B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1989-04-24

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