JPS61149065A - 'tofu' (bean curd) - Google Patents
'tofu' (bean curd)Info
- Publication number
- JPS61149065A JPS61149065A JP59279486A JP27948684A JPS61149065A JP S61149065 A JPS61149065 A JP S61149065A JP 59279486 A JP59279486 A JP 59279486A JP 27948684 A JP27948684 A JP 27948684A JP S61149065 A JPS61149065 A JP S61149065A
- Authority
- JP
- Japan
- Prior art keywords
- bean curd
- bittern
- tofu
- soya milk
- juice
- 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
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野］ この発明は、食品中の豆腐の分野に関するものである。[Detailed description of the invention] [Industrial application field] This invention relates to the field of tofu in foods.
［従来の技術］
従来豆腐は、豆乳に苦汁を加えて製造していたので、ｌ
ｌ調な味になるのが避けられず、醤油で味付けして食用
していた。[Conventional technology] Conventionally, tofu was produced by adding bittern to soy milk, so
Unavoidable, it had a distinct taste, so it was seasoned with soy sauce.
［発明が解決しようとする問題点］
この発明は、美味しく食べることの出来る豆腐を提供し
ようとするものである。[Problems to be solved by the invention] This invention aims to provide tofu that can be eaten deliciously.
［問題点を解決するための手段］
この発明は、豆乳に苦汁と共に植物製ジュースを混入し
て豆腐を成形したものである。[Means for Solving the Problems] According to the present invention, tofu is formed by mixing bittern and plant juice into soybean milk.
［実施例］
大豆を水洗いして水漬けにしたのち、水を加えながらミ
キサー等で粉砕して豆汁を作る。次いで豆汁を煮沸して
泡消剤を入れ攪拌したのち、沸騰した豆汁を荒目布及び
小目布で絞り、豆乳とおからとに分ける。[Example] Soybeans are washed and soaked in water, and then ground with a mixer or the like while adding water to make bean soup. Next, the soybean soup is boiled, an antifoaming agent is added and stirred, and then the boiled soybean soup is squeezed through coarse and small cloths to separate it into soy milk and okara.
保温しながら豆乳に苦汁と植物製ジュースを加え、豆乳
が凝固する少し前に布を敷いた成形箱に入れ押さえ板を
する。水の中へ成形箱を入れ豆腐を取り出し、取り出し
た豆腐をしばらく水の中へ置いて完成する。Add bittern and vegetable juice to the soy milk while keeping it warm, and just before the soy milk solidifies, place it in a molded box lined with cloth and cover with a press plate. Put the molded box into the water, take out the tofu, and leave the tofu in the water for a while to complete the process.
完成物は、密封したのち、９０℃で約５０分加熱し殺菌
する。After the finished product is sealed, it is heated at 90°C for about 50 minutes to sterilize it.
植物製ジュースとしては、「げんのしょうこ」、「よも
ぎ」、「ゆず」、「わさび」、「梅」。Plant-based juices include ``Gennoshoko'', ``Mugwort'', ``Yuzu'', ``Wasabi'', and ``Plum''.
「とうがらし」、「多硫の芽」、「芥子の練り」、「シ
ようが」、「アロエ」、「いちご」、「とまと」、「オ
リーブ」、「さんしよ」、「えだまめ」が挙げられる。``Chili pepper'', ``Polysulfur bud'', ``Mustard paste'', ``Ginger'', ``Aloe'', ``Strawberry'', ``Tomato'', ``Olive'', ``Sanshiyo'', and ``Edamame'' are listed. It will be done.
豆乳に対する混合率は１０〜３０％が好ましい［発明の
効果］
本発明によれば美味しく香りのよい豆腐を得ることが出
来る。゛The mixing ratio with respect to soybean milk is preferably 10 to 30% [Effects of the Invention] According to the present invention, delicious and aromatic tofu can be obtained.゛
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59279486A JPS61149065A (en) | 1984-12-25 | 1984-12-25 | 'tofu' (bean curd) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59279486A JPS61149065A (en) | 1984-12-25 | 1984-12-25 | 'tofu' (bean curd) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61149065A true JPS61149065A (en) | 1986-07-07 |
Family
ID=17611711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59279486A Pending JPS61149065A (en) | 1984-12-25 | 1984-12-25 | 'tofu' (bean curd) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61149065A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61177944A (en) * | 1985-02-01 | 1986-08-09 | Katsuhiko Miyaji | Coagulated protein food containing green juice of leaf of vegetable |
| US4992291A (en) * | 1988-01-26 | 1991-02-12 | Tokuzo Yamamoto | Coagulant for soybean milk and soybean food using such coagulant |
| US5073395A (en) * | 1989-08-26 | 1991-12-17 | Tokuzo Yamamoto | Konjak food gelled by vegetable juice |
| JPH0870809A (en) * | 1994-09-09 | 1996-03-19 | Matsusou:Kk | Avocado bean curd-like food and its production |
| KR20040003393A (en) * | 2002-07-02 | 2004-01-13 | 지승용 | Functional Tofu Manufacturing Method |
| KR100953368B1 (en) | 2008-02-22 | 2010-04-20 | 유영근 | The method of making bean curd |
| CN103250809A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Manufacturing method for pineapple-flavor vegetarian chicken containing Chinese olive |
-
1984
- 1984-12-25 JP JP59279486A patent/JPS61149065A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61177944A (en) * | 1985-02-01 | 1986-08-09 | Katsuhiko Miyaji | Coagulated protein food containing green juice of leaf of vegetable |
| JPS6331164B2 (en) * | 1985-02-01 | 1988-06-22 | Katsuhiko Myaji | |
| US4992291A (en) * | 1988-01-26 | 1991-02-12 | Tokuzo Yamamoto | Coagulant for soybean milk and soybean food using such coagulant |
| US5073395A (en) * | 1989-08-26 | 1991-12-17 | Tokuzo Yamamoto | Konjak food gelled by vegetable juice |
| JPH0870809A (en) * | 1994-09-09 | 1996-03-19 | Matsusou:Kk | Avocado bean curd-like food and its production |
| KR20040003393A (en) * | 2002-07-02 | 2004-01-13 | 지승용 | Functional Tofu Manufacturing Method |
| KR100953368B1 (en) | 2008-02-22 | 2010-04-20 | 유영근 | The method of making bean curd |
| CN103250809A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Manufacturing method for pineapple-flavor vegetarian chicken containing Chinese olive |
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