Title:
乳酸発酵豆腐の製造方法及び該製造方法により得られた乳酸発酵豆腐
Document Type and Number:
Japanese Patent JP5181282
Kind Code:
B2
Abstract:
To provide mellow lactic acid-fermented Tofu (bean curd) having functionality, by fermenting Shima Tofu using vegetable lactic acid bacteria.
The lactic acid-fermented Tofu is obtained by: moderately pressure-treating Shima Tofu made in Okinawa by a peculiar traditional production method so as to compress and remove contained water therefrom; adding to the Tofu, a pickling sauce which is prepared using fermented soybean paste, sweet Sake, sugar and a little amount of Japanese Sake; further adding lactic acid bacteria; and fermenting the product for a fixed period. As a result, the Tofu is given with peculiar flavor, texture and functionality.
COPYRIGHT: (C)2010,JPO&INPIT
Inventors:
Hongo Fujiya
Application Number:
JP2008155695A
Publication Date:
April 10, 2013
Filing Date:
June 13, 2008
Export Citation:
Assignee:
Takamine Hisashi
Hongo Fujiya
Hongo Fujiya
International Classes:
A23L11/00
Domestic Patent References:
| JP2004313024A |
Other References:
産経新聞 (2005-1-31) 東京朝刊, p.13
食べて治す健康おかず革命 (Feb-1999受入) 主婦の友社, p.162
三五八豆腐, [onlune], 2007-11-13, かむたちの花, [2012-05-17検索], インターネット
山内文男ほか編, シリーズ<食品の科学>大豆の科学, 1997年6月, 株式会社朝倉書店, p.126-127
食べて治す健康おかず革命 (Feb-1999受入) 主婦の友社, p.162
三五八豆腐, [onlune], 2007-11-13, かむたちの花, [2012-05-17検索], インターネット
山内文男ほか編, シリーズ<食品の科学>大豆の科学, 1997年6月, 株式会社朝倉書店, p.126-127
Attorney, Agent or Firm:
Shigenobu Oshiro
Masuo Yamada
Nobuo Fujimoto
Masuo Yamada
Nobuo Fujimoto