Title:
【発明の名称】改質豆腐並びにその製造法
Document Type and Number:
Japanese Patent JP2645989
Kind Code:
B2
Abstract:
PURPOSE:Protein hydrolyzate from coagulated soybean milk is kneaded with a binder and seasonings to produce a paste product which has dense, crisp and elastic texture, and is tasty and digestive. CONSTITUTION:Soybeans and water are ground, the ground product is directly, or after separation of OKARA (solid product in TOFU-making), coagulated by adding a coagulant thereto. Then, the coagulated product is centrifuged to remove water, crushed into separate pieces, and the pieces are treated with a neutral protease or the like to hydrolyze the protein. The hydrolyzed protein is combined with a binder such as egg white or starch, chemical flavors and common salt and other seasonings and kneaded.
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Inventors:
ONITAKE HIROTO
AOKI HARUO
AOKI HARUO
Application Number:
JP28196185A
Publication Date:
August 25, 1997
Filing Date:
December 17, 1985
Export Citation:
Assignee:
MARUSAN AI KK
International Classes:
A23J3/00; A23J3/16; A23L11/00; A23L17/00; (IPC1-7): A23J3/00; A23L1/20
Domestic Patent References:
| JP58158136A | ||||
| JP4011904B1 | ||||
| JP446206B1 | ||||
| JP371664B1 |
Attorney, Agent or Firm:
Kazuo Kitamura