JPH02167044A - Production of soybean curd - Google Patents
Production of soybean curdInfo
- Publication number
- JPH02167044A JPH02167044A JP63320710A JP32071088A JPH02167044A JP H02167044 A JPH02167044 A JP H02167044A JP 63320710 A JP63320710 A JP 63320710A JP 32071088 A JP32071088 A JP 32071088A JP H02167044 A JPH02167044 A JP H02167044A
- Authority
- JP
- Japan
- Prior art keywords
- soybean
- lactic acid
- soybeans
- soluble sugar
- vessel
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 58
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 34
- 244000068988 Glycine max Species 0.000 claims abstract description 34
- 239000004310 lactic acid Substances 0.000 claims abstract description 29
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 230000001112 coagulating effect Effects 0.000 claims abstract description 3
- 235000013336 milk Nutrition 0.000 claims abstract 6
- 239000008267 milk Substances 0.000 claims abstract 6
- 210000004080 milk Anatomy 0.000 claims abstract 6
- 241000894006 Bacteria Species 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims 1
- 239000000701 coagulant Substances 0.000 abstract description 5
- 238000007654 immersion Methods 0.000 abstract description 2
- 241000193830 Bacillus <bacterium> Species 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 2
- 238000010899 nucleation Methods 0.000 abstract 1
- 235000013322 soy milk Nutrition 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000000227 grinding Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 241000194017 Streptococcus Species 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 241000194031 Enterococcus faecium Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は凝固剤の代わりに乳酸菌を利用した豆腐の製告
法に係るものである。DETAILED DESCRIPTION OF THE INVENTION <Industrial Field of Application> The present invention relates to a method for manufacturing tofu using lactic acid bacteria instead of a coagulant.
〈従来の技術〉
一般的に豆腐は豆乳に2価金属塩あるいはグルコノデル
タラクトン等の凝固剤を添加し、加熱凝固させて得られ
るものであるが、これら凝固剤の代わりに豆乳に乳酸菌
を接種し、乳酸発酵させてゲルを形成せしめ、これを加
熱凝固させる方法も提案されており、例えば特開昭56
−26167号、特開昭57−141264号あるいは
特開昭62−48349号にその例を見ることができる
。<Prior art> Generally, tofu is obtained by adding coagulants such as divalent metal salts or glucono delta-lactone to soymilk and coagulating it by heating, but instead of these coagulants, lactic acid bacteria are added to soymilk. A method has also been proposed in which the gel is inoculated, fermented with lactic acid to form a gel, and the gel is solidified by heating.
Examples thereof can be found in JP-A-26167, JP-A-57-141264, and JP-A-62-48349.
〈発明が解決しようとする課題〉
添加物のない食品が望まれている現在、乳酸菌による豆
腐の製造は、この目的に適うものであるが、発酵に於け
る制御に困難さが伴い、未だ実用化の域に達していない
のが現状である。すなわち凝固剤添加によって得られた
豆腐と同様の品質のものを、乳酸菌の接種によって得る
場合には、豆乳のpHを5.0〜6.0になる様に乳酸
発酵させる必要があり、pHをこれより低くした場合、
豆腐に酸味がつき、またこれより高い時点で乳酸発酵を
止めた場合には、十分な硬さの豆腐とはならない。<Problem to be solved by the invention> Nowadays, there is a desire for food without additives, and tofu production using lactic acid bacteria is suitable for this purpose, but it is still not practical due to difficulties in controlling fermentation. The current situation is that it has not reached the level of becoming a reality. In other words, when obtaining tofu of the same quality as tofu obtained by adding a coagulant by inoculating lactic acid bacteria, it is necessary to carry out lactic acid fermentation to bring the pH of soymilk to 5.0 to 6.0. If lower than this,
If tofu becomes sour and lactic acid fermentation is stopped at a point higher than this, the tofu will not have sufficient firmness.
乳酸発酵によって豆乳のpHを上記した範囲に制御する
には、細心の注意を要し、少量生産であるならば兎も角
、大Iに連続的に生産したい場合には、pHのバラツキ
が生じ、これがひいては品質のバラツキをもたらすので
ある。Controlling the pH of soymilk within the above-mentioned range through lactic acid fermentation requires extreme care, and if you want to produce it in small quantities, it will be a problem, but if you want to produce it continuously in large quantities, there will be variations in pH. , which in turn leads to variations in quality.
〈課題を解決するための手段〉
本発明者等は乳酸発酵?こよる豆腐の製造の実用化に向
けて種々検討を重ねた結果、豆乳の原料となる大豆から
一定量以上の可溶性糖分を除去した大豆を用いて得られ
た豆乳は、乳酸発酵によるpH低下が一定であり、それ
故、乳酸発酵の制御が容易となり、安定した品質の豆腐
が得られるという知見を得た。<Means for solving the problem> Did the inventors use lactic acid fermentation? As a result of various studies aimed at the practical application of Koyo tofu production, we found that soy milk obtained by removing a certain amount of soluble sugar from soybeans, which are the raw material for soy milk, has a pH lowering due to lactic acid fermentation. Therefore, it is easy to control lactic acid fermentation, and it has been found that tofu of stable quality can be obtained.
本発明は、この知見に基づいて完成したものであって、
以下に本発明の詳細な説明する。The present invention was completed based on this knowledge, and
The present invention will be explained in detail below.
本発明でいう可溶性糖分とは、水浸漬や磨砕等によって
溶出する水溶性糖分を指し、その総量は以下の方法で求
められるものである。The soluble sugar content in the present invention refers to water-soluble sugar content that is eluted by immersion in water, grinding, etc., and the total amount thereof is determined by the following method.
原料大豆を一定量の水に浸漬したのち浸漬水と共に磨砕
し、これを濾過して得た豆乳を塩酸でpH4,5に調節
し、蛋白を沈殿させ、遠心分離して上澄液の糖濃度をフ
ェノール−硫酸法でグルコース量として求める。The raw soybeans are soaked in a certain amount of water and then ground together with the soaking water.The soy milk obtained by filtering this is adjusted to pH 4.5 with hydrochloric acid to precipitate the protein, and then centrifuged to remove the sugar in the supernatant. The concentration is determined as the amount of glucose using the phenol-sulfuric acid method.
可溶性糖分の除去は原料大豆を水に浸漬することによっ
て行なうことができ、可溶性糖分の60〜80%を除去
するには、例えば丸大豆の場合50〜55°Cで6〜1
0時間、脱皮大豆の場合30〜55°Cで2〜10時間
浸漬すればよい。Soluble sugar can be removed by soaking raw soybeans in water. For example, in the case of whole soybeans, soaking them at 50-55°C for 6-1
In the case of dehulled soybeans, it may be soaked at 30 to 55°C for 2 to 10 hours.
また丸大豆や脱皮大豆から可溶性糖分を溶出させる際に
は大豆の胚乳等の部分に傷をつけることなく、なるべく
そのままの形で用いることが望ましい。なぜならば大豆
や脱皮大豆を破砕または割砕し、その細胞が壊れるとり
ポキシダーゼ等の酵素がその基質と接触し、不快な臭い
や味が出現し、また糖の溶出と同時に蛋白の溶出も促さ
れ、蛋白の損失の増加につながるからである。Furthermore, when eluting soluble sugars from whole soybeans or dehulled soybeans, it is desirable to use the soybean in its intact form as much as possible without damaging parts such as the endosperm of the soybean. This is because when soybeans or dehulled soybeans are crushed or cracked, the cells are broken and enzymes such as poxidase come into contact with their substrates, producing an unpleasant odor and taste, and also promoting the elution of proteins at the same time as the elution of sugars. This is because it leads to increased protein loss.
こうして60〜80%の可溶性糖分が除去された大豆は
必要により水洗、水切りし、2〜4倍量の水と共に磨砕
機に投入し磨砕する。The soybeans from which 60 to 80% of the soluble sugar content has been removed are washed and drained if necessary, and then put into a grinder with 2 to 4 times the amount of water and ground.
磨砕は常温で行なってもよいが磨砕時のりボキンダーゼ
あるいはパーオキシダーゼ等の作用による品質劣化を防
止する目的で10°C以下の低温条件下での磨砕が好ま
しい。Although the grinding may be carried out at room temperature, it is preferable to grind at a low temperature of 10° C. or lower in order to prevent quality deterioration due to the action of oxidase, peroxidase, etc. during grinding.
磨砕して得た生呉は95〜110″Cで0.5〜5分間
加熱したのち濾過しておからと豆乳に分離する。The raw soybean paste obtained by grinding is heated at 95-110''C for 0.5-5 minutes and then filtered to separate it into okara and soy milk.
次いで豆乳を必要により高圧ホモジナイザーで均質化処
理したのら脱気処理し、これを必要により高温短時間の
予備加熱、例えば120〜140°C11〜4分の加熱
を行なったのち冷却し、これに乳酸菌を接種する。Next, the soy milk is homogenized using a high-pressure homogenizer if necessary, and then degassed. If necessary, this is preheated at a high temperature for a short time, for example, at 120 to 140°C for 11 to 4 minutes, and then cooled. Inoculate with lactic acid bacteria.
用いる乳酸菌はストレプトコッカス・サーモフィラス、
ストレプトフッカス・フェシウム、ストレプトコッカス
・ラクテイス、ストレプトコッカス・タレモリス、ロイ
コノストック・タレモチイス、ラクトバチルス・ブルガ
リカス、ラクトバチルス・ア/ドフィルス等であり、ま
た乳酸菌の接tMfAは豆乳に対して103ケ〜107
ケ/ txlである。The lactic acid bacteria used are Streptococcus thermophilus,
Streptococcus faecium, Streptococcus lacteis, Streptococcus thalemoris, Leuconostoc thalemoris, Lactobacillus bulgaricus, Lactobacillus a/dophilus, etc., and the contact MfA of lactic acid bacteria is 103 to 107 for soy milk.
ke/txl.
乳酸菌を接種した豆乳は適宜の容器に充填・密封し、
19〜45°Cで2〜20時間以上保持し、乳酸発酵さ
せる。Fill and seal the soymilk inoculated with lactic acid bacteria in an appropriate container.
Hold at 19-45°C for 2-20 hours or more to carry out lactic acid fermentation.
本発明で使用される豆乳は予め可溶性糖分の60〜80
%を除去した大豆を原料としているため、後述する実験
例でも明らかな様に、一定のpH以下にはならないので
、乳酸発酵の制御が容易である。The soymilk used in the present invention has a soluble sugar content of 60 to 80%.
As the raw material is soybeans from which % has been removed, the pH does not drop below a certain level, as is clear from the experimental examples described below, making it easy to control lactic acid fermentation.
乳酸発酵させた豆乳は、次いで加熱凝固させる。加熱凝
固は例えば80〜95℃の温水中で20〜60分間浸漬
する方法、あるいは無菌豆腐とする場合には105〜1
40°Cで20〜120分間レトルト処理する方法を用
いることができる。The soymilk subjected to lactic acid fermentation is then heated and coagulated. Heat coagulation can be done by soaking for 20 to 60 minutes in warm water at 80 to 95°C, or in the case of aseptic tofu, 105 to 1
A method of retorting at 40°C for 20 to 120 minutes can be used.
加熱凝固した後は例えば水で冷却して製品とする。After heating and solidifying, the product is cooled with water, for example.
こうして得られた製品は味やテクスチャーの良好なもの
であり、またレトルト処理した製品も加熱臭及び加熱褐
変のない良好なものである。The product thus obtained has a good taste and texture, and the retort-treated product is also free from heating odor and heating browning.
以下に実験例を示し、本発明の詳細な説明する。The present invention will be explained in detail below using experimental examples.
く実験例〉
脱皮大豆を温水浸漬し、可溶性糖分の30〜80%を除
去し、これらを原料大豆の5倍量の2°Cの冷水と共に
磨砕したのち、100″Cで30秒間加熱したのち濾過
、脱気し得られた豆乳を135°Cで 10秒間加熱処
理したのち25°Cに冷却した。Experimental example: Dehulled soybeans were soaked in hot water to remove 30-80% of soluble sugar, and after grinding with 2°C cold water of 5 times the amount of raw soybeans, heated at 100"C for 30 seconds. Thereafter, the soymilk obtained by filtration and deaeration was heated at 135°C for 10 seconds, and then cooled to 25°C.
次いでこれに乳酸菌ストレプトコッカス・サーモフィル
スlT[品、クリスチャン・ハンセン社、デンマーク)
とラクトバチルス・ブルガリカス(市販品、クリスチャ
ン・ハンセン社、デンマーク)の(50:50)の混合
菌を105ゲ/ me接種したのち、容器に充填・密封
し、42℃で16時間保持し、乳酸発酵させた。この間
、豆乳のpH及び乳酸生成量を経時的に測定した。結果
を第1表に示す。This was then treated with the lactic acid bacterium Streptococcus thermophilus lT (Christian Hansen, Denmark).
After inoculating 105 g/me of a mixture of Lactobacillus bulgaricus (commercial product, Christian Hansen, Denmark) (50:50), the containers were filled and sealed, and kept at 42°C for 16 hours. Lactic acid fermentation. During this time, the pH of the soymilk and the amount of lactic acid produced were measured over time. The results are shown in Table 1.
次いで乳酸発酵を4時間行なったものについて95°C
で40分間加熱して凝固させ、冷却して豆腐を得た。Then lactic acid fermentation was carried out for 4 hours at 95°C.
The mixture was heated for 40 minutes to solidify, and then cooled to obtain tofu.
これらの豆腐を10名のパネルに試食させたところ第2
表に示す結果を得た。When a panel of 10 people tasted these tofu, they ranked second.
The results shown in the table were obtained.
第 2 表
硬さ:テンシブレッサー(タケトモ電気製)を用い17
mm角とした豆腐を直径40朋のグラ/ジャーで12
ILw押し潰し、その時の仕事量をテンンブレッサーユ
ニット(T、U、 )で表わした。Table 2 Hardness: 17 using tensipresser (manufactured by Taketomo Electric)
12 pieces of tofu cut into mm cubes in a 40 mm diameter glass/jar
ILw was crushed, and the amount of work at that time was expressed in tennbresser units (T, U, ).
〈実施例〉
実施例1
丸大豆を加熱し、大豆の表面温度を80°Cとしたのち
ゴムローラーを通とて半割りとし、これを剥皮機にて脱
皮した。この脱皮大豆を大豆に対して 10倍量の50
°Cの温水中に1時間浸漬したのち、水を切り再び新し
い温水に更に1時間浸漬した。この方法により大豆中の
可溶性糖分のうち70%が除去された。<Examples> Example 1 Whole soybeans were heated to bring the surface temperature of the soybeans to 80°C, and then passed through a rubber roller to be cut in half, which was then dehulled using a peeler. This dehulled soybean is 50 times the amount of soybeans.
After being immersed in warm water at °C for 1 hour, the water was drained and immersed again in fresh warm water for another 1 hour. This method removed 70% of the soluble sugars in soybeans.
浸漬大豆を水洗後、乾燥脱皮大豆に対して4倍量の冷水
(2°C)を加え磨砕後、直ちに105”C,30秒間
の加熱をし約80°C迄冷却したのちスクリューデカン
タ−にて固液分離した。得られた豆乳は脱気槽に導ぎ豆
乳中に混入した空気を除くと共に45“C迄冷却した。After washing the soaked soybeans with water, add 4 times the amount of cold water (2°C) to the dry dehulled soybeans, grind them, immediately heat at 105"C for 30 seconds, cool to about 80°C, and then place in a screw decanter. The soymilk was separated into solid and liquid.The obtained soymilk was introduced into a degassing tank to remove air mixed in the soymilk and cooled to 45"C.
この豆乳を300 kg / caの圧力下で均質化処
理したのち、プレートヒーターで135°C,10秒加
熱後10°C迄冷却し、ニドしに実験例で用いたと同し
:乳酸菌ストレプトコッカス・サーモフィルストラクト
バチルス・ブルガリカスのa 合菌ヲ105ケ/ me
となる様に添加況合し、H202で殺菌済みのプラスチ
ック容器(150X 80 X 40朋)に充填ソール
した。これを42°Cで6時間保持したのち、90°C
で40分間加熱後、冷水中で冷却して製品豆腐を得た。This soymilk was homogenized under a pressure of 300 kg/ca, heated to 135°C for 10 seconds using a plate heater, cooled to 10°C, and then dried using the same lactic acid bacterium Streptococcus thermos as used in the experimental example. Filstructobacillus bulgaricus a synergistic bacteria 105 cases/me
The contents were added in such a manner that the mixture was added and filled into a plastic container (150 x 80 x 40) that had been sterilized using H202. After holding this at 42°C for 6 hours, it was heated to 90°C.
After heating for 40 minutes, the mixture was cooled in cold water to obtain product tofu.
実施例2
実施例1の乳酸菌8合豆乳をアルミガセット袋に充填し
たのち型に入れ、42°Cで6時間発酵させた後レトル
ト釜に入れ、120°C140分間加熱してレトルト豆
腐を製造した。Example 2 The soymilk with 8 lactic acid bacteria from Example 1 was filled into an aluminum gusset bag, put into a mold, fermented at 42°C for 6 hours, put into a retort pot, and heated at 120°C for 140 minutes to produce retort tofu. .
特許出願人 キッコーマン株式会社Patent applicant: Kikkoman Corporation
Claims (1)
に乳酸菌を接種し、容器に充填・密封し、乳酸発酵させ
たのち加熱凝固させることを特徴とする豆腐の製造法。This method of producing tofu is characterized by inoculating lactic acid bacteria into soybean milk obtained from soybeans from which 60 to 80% of soluble sugar content has been removed, filling and sealing the container, subjecting it to lactic acid fermentation, and then heating and coagulating it.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63320710A JPH02167044A (en) | 1988-12-21 | 1988-12-21 | Production of soybean curd |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63320710A JPH02167044A (en) | 1988-12-21 | 1988-12-21 | Production of soybean curd |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH02167044A true JPH02167044A (en) | 1990-06-27 |
JPH0583221B2 JPH0583221B2 (en) | 1993-11-25 |
Family
ID=18124468
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63320710A Granted JPH02167044A (en) | 1988-12-21 | 1988-12-21 | Production of soybean curd |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH02167044A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008295445A (en) * | 2007-05-29 | 2008-12-11 | Nuc Electronics Co Ltd | Method of preparing functional fermented whole soybean curd by using pro-biotic lactobacillus (lactobacillus plantarum nuc-j1kccm10852p) |
WO2019188788A1 (en) | 2018-03-29 | 2019-10-03 | 不二製油グループ本社株式会社 | Method for manufacturing soybean paste food or gel food |
WO2023068367A1 (en) * | 2021-10-22 | 2023-04-27 | 光淳 角田 | Method for manufacturing soybean-based meat-like food product |
-
1988
- 1988-12-21 JP JP63320710A patent/JPH02167044A/en active Granted
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008295445A (en) * | 2007-05-29 | 2008-12-11 | Nuc Electronics Co Ltd | Method of preparing functional fermented whole soybean curd by using pro-biotic lactobacillus (lactobacillus plantarum nuc-j1kccm10852p) |
WO2019188788A1 (en) | 2018-03-29 | 2019-10-03 | 不二製油グループ本社株式会社 | Method for manufacturing soybean paste food or gel food |
KR20200138218A (en) | 2018-03-29 | 2020-12-09 | 후지세유 그룹 혼샤 가부시키가이샤 | Method for producing soybean paste food or gel food |
WO2023068367A1 (en) * | 2021-10-22 | 2023-04-27 | 光淳 角田 | Method for manufacturing soybean-based meat-like food product |
Also Published As
Publication number | Publication date |
---|---|
JPH0583221B2 (en) | 1993-11-25 |
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