JPS6143024B2 - - Google Patents
Info
- Publication number
- JPS6143024B2 JPS6143024B2 JP53163068A JP16306878A JPS6143024B2 JP S6143024 B2 JPS6143024 B2 JP S6143024B2 JP 53163068 A JP53163068 A JP 53163068A JP 16306878 A JP16306878 A JP 16306878A JP S6143024 B2 JPS6143024 B2 JP S6143024B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- fried
- powder
- isolated
- curd
- 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.)
- Expired
Links
- 235000013527 bean curd Nutrition 0.000 claims description 65
- 235000010469 Glycine max Nutrition 0.000 claims description 41
- 244000068988 Glycine max Species 0.000 claims description 41
- 108010073771 Soybean Proteins Proteins 0.000 claims description 35
- 239000000843 powder Substances 0.000 claims description 25
- 235000019710 soybean protein Nutrition 0.000 claims description 25
- 239000000126 substance Substances 0.000 claims description 7
- 229940001941 soy protein Drugs 0.000 description 10
- 239000003921 oil Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 238000009826 distribution Methods 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 239000000701 coagulant Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000013322 soy milk Nutrition 0.000 description 3
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16306878A JPS5592665A (en) | 1978-12-29 | 1978-12-29 | Preparation of tofu curd and its material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16306878A JPS5592665A (en) | 1978-12-29 | 1978-12-29 | Preparation of tofu curd and its material |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60222392A Division JPS61173759A (ja) | 1985-10-04 | 1985-10-04 | 豆腐カ−ドの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5592665A JPS5592665A (en) | 1980-07-14 |
| JPS6143024B2 true JPS6143024B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1986-09-25 |
Family
ID=15766562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16306878A Granted JPS5592665A (en) | 1978-12-29 | 1978-12-29 | Preparation of tofu curd and its material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5592665A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0751016A (ja) * | 1993-06-17 | 1995-02-28 | Tokyo Gas Chem Kk | 豆腐の製造方法 |
| JP4862328B2 (ja) * | 2005-09-15 | 2012-01-25 | 三菱電機株式会社 | エレベータの戸閉安全装置 |
-
1978
- 1978-12-29 JP JP16306878A patent/JPS5592665A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5592665A (en) | 1980-07-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2001275613A (ja) | 食品組成物 | |
| KR101580262B1 (ko) | 기능성 두부의 제조방법 | |
| WO2022255379A1 (ja) | 肉様タンパク組成物およびその製造方法ならびにそれを含む肉様食品、添加剤、組成物の使用 | |
| US4117174A (en) | Method for producing tofu-like food | |
| CA1122054A (fr) | Produit pouvant etre grille, frit ou roti a base de chair hachee | |
| US4298628A (en) | Method for manufacturing fried tofu products | |
| KR102218240B1 (ko) | 단백질 천연응고제를 이용하여 건강두부를 제조하는 방법 | |
| JPS6143024B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| JPS63245648A (ja) | 大豆食品素材の製法 | |
| US3100709A (en) | Process for improving particles of protein containing vegetable products and products thereof | |
| JPS6242587B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| CA1052172A (en) | Process for making dehydrated peanut food product | |
| JPS6137075A (ja) | 大豆を利用した基礎食品の製造方法 | |
| JP2001120231A (ja) | 新規な練製品の製造法 | |
| JPS62111640A (ja) | スナツク食品の製法 | |
| JPS5813129B2 (ja) | 類似肉製品の製造法 | |
| JP3596381B2 (ja) | 新規ながんもどき及びその製造法 | |
| JP3414276B2 (ja) | 豆腐加工食品の製造法 | |
| JP2009159863A (ja) | コロッケ及びその製造方法 | |
| JP2006191927A (ja) | 大豆蛋白含有シート状食品及びその製造方法 | |
| JP5248401B2 (ja) | ジャガイモコロッケと同等の食感及び食味を再現したおからコロッケ及びその製造方法 | |
| JP2024176695A (ja) | 豆腐系代用肉 | |
| JPH03160966A (ja) | にんにく入り豆腐 | |
| JPS6038104B2 (ja) | 肉類加工食品用乳化剤 | |
| JPS5843747A (ja) | 米菓類の製造法 |