JPS602157A - 豆腐スナツク及びその製造方法 - Google Patents
豆腐スナツク及びその製造方法Info
- Publication number
- JPS602157A JPS602157A JP58108266A JP10826683A JPS602157A JP S602157 A JPS602157 A JP S602157A JP 58108266 A JP58108266 A JP 58108266A JP 10826683 A JP10826683 A JP 10826683A JP S602157 A JPS602157 A JP S602157A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- gel
- bean curd
- dried
- freezing
- 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
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 58
- 235000011888 snacks Nutrition 0.000 title claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 28
- 230000008014 freezing Effects 0.000 claims abstract description 27
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 229920001525 carrageenan Polymers 0.000 claims abstract description 10
- 239000000679 carrageenan Substances 0.000 claims abstract description 10
- 229940113118 carrageenan Drugs 0.000 claims abstract description 10
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 10
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 235000013322 soy milk Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 claims 1
- 230000005484 gravity Effects 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 239000003765 sweetening agent Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 10
- 238000001035 drying Methods 0.000 abstract description 8
- 235000019219 chocolate Nutrition 0.000 abstract description 7
- 239000007788 liquid Substances 0.000 abstract description 7
- 239000007864 aqueous solution Substances 0.000 abstract description 6
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract description 3
- 239000001110 calcium chloride Substances 0.000 abstract description 3
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000011148 calcium chloride Nutrition 0.000 abstract 1
- 239000000701 coagulant Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 239000013078 crystal Substances 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000011112 process operation Methods 0.000 description 2
- 239000010453 quartz Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 235000021055 solid food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 239000012299 nitrogen atmosphere Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 229920006298 saran Polymers 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58108266A JPS602157A (ja) | 1983-06-16 | 1983-06-16 | 豆腐スナツク及びその製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58108266A JPS602157A (ja) | 1983-06-16 | 1983-06-16 | 豆腐スナツク及びその製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS602157A true JPS602157A (ja) | 1985-01-08 |
| JPH0160222B2 JPH0160222B2 (enExample) | 1989-12-21 |
Family
ID=14480287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58108266A Granted JPS602157A (ja) | 1983-06-16 | 1983-06-16 | 豆腐スナツク及びその製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS602157A (enExample) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62201552A (ja) * | 1986-02-28 | 1987-09-05 | Mutsuyasu Katagiri | スナツク豆腐の製造方法 |
| JP2008271916A (ja) * | 2007-05-03 | 2008-11-13 | Tajimaya Shokuhin Kk | 凍結乾燥木綿豆腐の製造方法及びスナック様食品の製造方法 |
| JPWO2017082305A1 (ja) * | 2015-11-10 | 2018-10-11 | 江藤酸素株式会社 | 水素含有氷及びその製造方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5290650A (en) * | 1976-01-21 | 1977-07-30 | Nisshin Oil Mills Ltd | Production of dry tofu |
| JPS5386056A (en) * | 1976-12-29 | 1978-07-29 | Ajinomoto Kk | Production of dried protein food |
| JPS53115838A (en) * | 1977-03-22 | 1978-10-09 | Ajinomoto Kk | Production of dried protein food |
-
1983
- 1983-06-16 JP JP58108266A patent/JPS602157A/ja active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5290650A (en) * | 1976-01-21 | 1977-07-30 | Nisshin Oil Mills Ltd | Production of dry tofu |
| JPS5386056A (en) * | 1976-12-29 | 1978-07-29 | Ajinomoto Kk | Production of dried protein food |
| JPS53115838A (en) * | 1977-03-22 | 1978-10-09 | Ajinomoto Kk | Production of dried protein food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62201552A (ja) * | 1986-02-28 | 1987-09-05 | Mutsuyasu Katagiri | スナツク豆腐の製造方法 |
| JP2008271916A (ja) * | 2007-05-03 | 2008-11-13 | Tajimaya Shokuhin Kk | 凍結乾燥木綿豆腐の製造方法及びスナック様食品の製造方法 |
| JPWO2017082305A1 (ja) * | 2015-11-10 | 2018-10-11 | 江藤酸素株式会社 | 水素含有氷及びその製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0160222B2 (enExample) | 1989-12-21 |
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