JPS61274662A - 高蛋白収率・高品質豆腐の製造法 - Google Patents
高蛋白収率・高品質豆腐の製造法Info
- Publication number
- JPS61274662A JPS61274662A JP60119245A JP11924585A JPS61274662A JP S61274662 A JPS61274662 A JP S61274662A JP 60119245 A JP60119245 A JP 60119245A JP 11924585 A JP11924585 A JP 11924585A JP S61274662 A JPS61274662 A JP S61274662A
- Authority
- JP
- Japan
- Prior art keywords
- water
- soybeans
- soybean milk
- whole soybeans
- temperature
- 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 22
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 15
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 39
- 244000068988 Glycine max Species 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007598 dipping method Methods 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000003505 heat denaturation Methods 0.000 claims abstract description 4
- 235000013322 soy milk Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 15
- 238000013021 overheating Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 238000007796 conventional method Methods 0.000 claims 1
- 235000013336 milk Nutrition 0.000 abstract description 9
- 239000008267 milk Substances 0.000 abstract description 9
- 210000004080 milk Anatomy 0.000 abstract description 9
- 238000004925 denaturation Methods 0.000 abstract description 7
- 230000036425 denaturation Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 3
- 230000005611 electricity Effects 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract description 2
- 229930182470 glycoside Natural products 0.000 abstract description 2
- 150000002338 glycosides Chemical class 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 230000000887 hydrating effect Effects 0.000 abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 230000002411 adverse Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 10
- 238000009835 boiling Methods 0.000 description 6
- 238000002791 soaking Methods 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60119245A JPS61274662A (ja) | 1985-05-30 | 1985-05-30 | 高蛋白収率・高品質豆腐の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60119245A JPS61274662A (ja) | 1985-05-30 | 1985-05-30 | 高蛋白収率・高品質豆腐の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61274662A true JPS61274662A (ja) | 1986-12-04 |
| JPH0127707B2 JPH0127707B2 (enrdf_load_stackoverflow) | 1989-05-30 |
Family
ID=14756553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60119245A Granted JPS61274662A (ja) | 1985-05-30 | 1985-05-30 | 高蛋白収率・高品質豆腐の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61274662A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996002146A1 (en) * | 1994-07-19 | 1996-02-01 | Unilever Plc | Method of heat processing of solid food |
| CN104543016A (zh) * | 2013-10-24 | 2015-04-29 | 高化强 | 一种全豆豆制品的制作方法 |
-
1985
- 1985-05-30 JP JP60119245A patent/JPS61274662A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996002146A1 (en) * | 1994-07-19 | 1996-02-01 | Unilever Plc | Method of heat processing of solid food |
| CN104543016A (zh) * | 2013-10-24 | 2015-04-29 | 高化强 | 一种全豆豆制品的制作方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0127707B2 (enrdf_load_stackoverflow) | 1989-05-30 |
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