JPS6242587B2 - - Google Patents
Info
- Publication number
- JPS6242587B2 JPS6242587B2 JP60222392A JP22239285A JPS6242587B2 JP S6242587 B2 JPS6242587 B2 JP S6242587B2 JP 60222392 A JP60222392 A JP 60222392A JP 22239285 A JP22239285 A JP 22239285A JP S6242587 B2 JPS6242587 B2 JP S6242587B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- isolated
- protein
- fried
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60222392A JPS61173759A (ja) | 1985-10-04 | 1985-10-04 | 豆腐カ−ドの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60222392A JPS61173759A (ja) | 1985-10-04 | 1985-10-04 | 豆腐カ−ドの製造法 |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16306878A Division JPS5592665A (en) | 1978-12-29 | 1978-12-29 | Preparation of tofu curd and its material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61173759A JPS61173759A (ja) | 1986-08-05 |
| JPS6242587B2 true JPS6242587B2 (cs) | 1987-09-09 |
Family
ID=16781646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60222392A Granted JPS61173759A (ja) | 1985-10-04 | 1985-10-04 | 豆腐カ−ドの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61173759A (cs) |
-
1985
- 1985-10-04 JP JP60222392A patent/JPS61173759A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61173759A (ja) | 1986-08-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3594192A (en) | Process for making soy protein more heat coagulable in combination with egg white and compositions containing same | |
| JPH0461616B2 (cs) | ||
| KR900007236B1 (ko) | 식물성 단백질을 주재로 한 식품의 제조방법 | |
| JP7557218B2 (ja) | 肉様タンパク素材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 | |
| CA1108003A (en) | Process for preparing cheese analogs | |
| US4298628A (en) | Method for manufacturing fried tofu products | |
| US20060062894A1 (en) | 7S/2S-rich soy protein globulin fraction composition and process for making same | |
| JPS63245648A (ja) | 大豆食品素材の製法 | |
| US20230320378A1 (en) | Instant texturized meat alternative | |
| JPS6242587B2 (cs) | ||
| JPS6143024B2 (cs) | ||
| US3100709A (en) | Process for improving particles of protein containing vegetable products and products thereof | |
| JP2023029581A (ja) | 大豆ペースト状食品乃至ゲル状食品の製造方法 | |
| JPH04360658A (ja) | 油揚げの製造方法 | |
| JPS62111640A (ja) | スナツク食品の製法 | |
| JPS6356789B2 (cs) | ||
| WO2023172707A1 (en) | Instant texturized meat alternative | |
| JPS6038104B2 (ja) | 肉類加工食品用乳化剤 | |
| JPS61166375A (ja) | 豆腐類の製造法 | |
| JPS6345782B2 (cs) | ||
| JPS59232062A (ja) | コンニヤク食品の製造法 | |
| JPH0238186B2 (cs) | ||
| JPS6148901B2 (cs) | ||
| JPH03160966A (ja) | にんにく入り豆腐 | |
| JPH02283245A (ja) | 乾燥蛋白食品の製造法 |