KR840007970A - 점질다당류가 첨가된 두부의 제조방법 - Google Patents
점질다당류가 첨가된 두부의 제조방법 Download PDFInfo
- Publication number
- KR840007970A KR840007970A KR1019840001341A KR840001341A KR840007970A KR 840007970 A KR840007970 A KR 840007970A KR 1019840001341 A KR1019840001341 A KR 1019840001341A KR 840001341 A KR840001341 A KR 840001341A KR 840007970 A KR840007970 A KR 840007970A
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- manufacturing
- added
- viscous polysaccharide
- polysaccharide added
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims 3
- 150000004676 glycans Chemical class 0.000 title claims 3
- 238000004519 manufacturing process Methods 0.000 title claims 3
- 229920001282 polysaccharide Polymers 0.000 title claims 3
- 239000005017 polysaccharide Substances 0.000 title claims 3
- 229920002907 Guar gum Polymers 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 240000004584 Tamarindus indica Species 0.000 claims 1
- 235000004298 Tamarindus indica Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 235000010417 guar gum Nutrition 0.000 claims 1
- 239000000665 guar gum Substances 0.000 claims 1
- 229960002154 guar gum Drugs 0.000 claims 1
- 229920001285 xanthan gum Polymers 0.000 claims 1
- 235000010493 xanthan gum Nutrition 0.000 claims 1
- 239000000230 xanthan gum Substances 0.000 claims 1
- 229940082509 xanthan gum Drugs 0.000 claims 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/506—Guar
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/507—Locust bean, carob
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/508—Tamarind
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5086—Xanthan
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)
- Beans For Foods Or Fodder (AREA)
Abstract
내용 없음.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (2)
- 두부의 제조에 있어서, 크산탄검, 로우카스트빈검, 구어검, 타마린드검으로 이루어진 점질다당류의 1종 또는 2종이상을 첨가한 것을 특징으로 한 풍미가 개량된 두부의 제조방법.
- 제1항에 있어서, 점질다당류의 1종 또는 2종 이상을 0.01 내지 0.5%첨가한 것을 특징으로 한 풍미가 개량된 두부의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP44464 | 1983-03-18 | ||
| JP58044464A JPS59169460A (ja) | 1983-03-18 | 1983-03-18 | 粘質多糖類を添加した豆腐 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR840007970A true KR840007970A (ko) | 1984-12-12 |
| KR880001202B1 KR880001202B1 (ko) | 1988-07-11 |
Family
ID=12692210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019840001341A KR880001202B1 (ko) | 1983-03-18 | 1984-03-16 | 점질다당류가 첨가된 두부의 제조방법 |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS59169460A (ko) |
| KR (1) | KR880001202B1 (ko) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019208371A (ja) * | 2018-05-31 | 2019-12-12 | 泰喜物産株式会社 | 新食感の豆腐または豆腐様食品およびこれらの製造方法 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4887042A (ko) * | 1972-02-24 | 1973-11-16 | ||
| JPS5290650A (en) * | 1976-01-21 | 1977-07-30 | Nisshin Oil Mills Ltd | Production of dry tofu |
-
1983
- 1983-03-18 JP JP58044464A patent/JPS59169460A/ja active Pending
-
1984
- 1984-03-16 KR KR1019840001341A patent/KR880001202B1/ko not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59169460A (ja) | 1984-09-25 |
| KR880001202B1 (ko) | 1988-07-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 19910702 Year of fee payment: 4 |
|
| LAPS | Lapse due to unpaid annual fee |