KR840001813A - Manufacturing method of green tofu containing many active proteins - Google Patents

Manufacturing method of green tofu containing many active proteins Download PDF

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Publication number
KR840001813A
KR840001813A KR1019820004872A KR820004872A KR840001813A KR 840001813 A KR840001813 A KR 840001813A KR 1019820004872 A KR1019820004872 A KR 1019820004872A KR 820004872 A KR820004872 A KR 820004872A KR 840001813 A KR840001813 A KR 840001813A
Authority
KR
South Korea
Prior art keywords
manufacturing
active proteins
containing many
many active
tofu containing
Prior art date
Application number
KR1019820004872A
Other languages
Korean (ko)
Other versions
KR870000192B1 (en
Inventor
김태윤
Original Assignee
김태윤
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 김태윤 filed Critical 김태윤
Priority to KR8204872A priority Critical patent/KR870000192B1/en
Publication of KR840001813A publication Critical patent/KR840001813A/en
Application granted granted Critical
Publication of KR870000192B1 publication Critical patent/KR870000192B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

내용 없음No content

Description

활성단백질이 다수 내포된 생두부의 제조방법Manufacturing method of green tofu containing many active proteins

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

본문에 상술한 바와 같이 끓이지 않은 생체 상태의 두유여과액을 농도계 농도 18도로 조정하고 끓인 상태의 두유여과액을 농도계 농도 8도로 조정하여 양자를 응고온도 70℃가 되게 혼합하여 응고시켜 성형하고 진공포장 하므로써 성형된 두부내에 활성단백질의 량이 다량으로 분산되어 혼합되게 제성한 활성단백질이 다수 내포된 생두부의 제조방법.As described above, the non-boiled soy milk filtrate is adjusted to a concentration concentration of 18 degrees and the boiled soy milk filtrate is adjusted to a concentration level of 8 degrees. Thereby, a method for producing green soybean paste containing a large number of active proteins, which are prepared to be dispersed and mixed in a large amount of active protein in the molded tofu. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR8204872A 1982-10-26 1982-10-26 Manufacturing method of lots of active proteins containing bean-curd KR870000192B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR8204872A KR870000192B1 (en) 1982-10-26 1982-10-26 Manufacturing method of lots of active proteins containing bean-curd

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR8204872A KR870000192B1 (en) 1982-10-26 1982-10-26 Manufacturing method of lots of active proteins containing bean-curd

Publications (2)

Publication Number Publication Date
KR840001813A true KR840001813A (en) 1984-06-07
KR870000192B1 KR870000192B1 (en) 1987-02-16

Family

ID=19225927

Family Applications (1)

Application Number Title Priority Date Filing Date
KR8204872A KR870000192B1 (en) 1982-10-26 1982-10-26 Manufacturing method of lots of active proteins containing bean-curd

Country Status (1)

Country Link
KR (1) KR870000192B1 (en)

Also Published As

Publication number Publication date
KR870000192B1 (en) 1987-02-16

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