Title:
TOFU MANUFACTURING METHOD
Document Type and Number:
Japanese Patent JP3210867
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for simply manufacturing tofu (bean curd) of a high quality which is satisfactory in hardness, shape retaintivity and taste feeling.
SOLUTION: In order to heat-processing softened and ground soybeans obtained by normal method and soybean milk separated form them and then solidifying soybean milk obtained by this to manufacture tofu(bean curd), following conditions are specified: (A) time for raising a temperature from 60°C to 90°C at the time of warming a material to the product temperature of (B) necessary for heating processing is made within 150 sec, (B) heating processing is executed at the product temperature 90 to 105°C of the material, (C) the viscosity of soybean at 20°C after heating processing is made not more than 110cp and (D) Brix of soybean after heating processing is made 9 to 15%.
Inventors:
Toshio Amano
Shigeru Murao
Miwa Nishida
Miyamoto Kurumi
Shigeru Murao
Miwa Nishida
Miyamoto Kurumi
Application Number:
JP26259996A
Publication Date:
September 25, 2001
Filing Date:
September 10, 1996
Export Citation:
Assignee:
House Foods Co., Ltd.
International Classes:
A23L11/00; A23C11/10; A23C20/02; (IPC1-7): A23L1/20
Domestic Patent References:
| JP9224567A | ||||
| JP9248127A | ||||
| JP55118363A | ||||
| JP4947554A | ||||
| JP411859A | ||||
| JP1218567A | ||||
| JP60126048A | ||||
| JP49134860A | ||||
| JP63186183U |
Attorney, Agent or Firm:
Masahiko Sudo