JPS5585378A - Preparation of bean curd containing "konjak" - Google Patents

Preparation of bean curd containing "konjak"

Info

Publication number
JPS5585378A
JPS5585378A JP15822378A JP15822378A JPS5585378A JP S5585378 A JPS5585378 A JP S5585378A JP 15822378 A JP15822378 A JP 15822378A JP 15822378 A JP15822378 A JP 15822378A JP S5585378 A JPS5585378 A JP S5585378A
Authority
JP
Japan
Prior art keywords
konjak
raw material
prepared
bean curd
pasty raw
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.)
Pending
Application number
JP15822378A
Other languages
Japanese (ja)
Inventor
Shinichi Kosaka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP15822378A priority Critical patent/JPS5585378A/en
Publication of JPS5585378A publication Critical patent/JPS5585378A/en
Pending legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To prepare bean curd containing "konjak" (paste made from the starch of the devil's-tongue) having uniform texture and the taste and softness of soybean curd, by adding a large amount of soya milk and limewater to pasty raw material of "konjak".
CONSTITUTION: A pasty raw material of "konjak" is prepared by adding "konjak" powder slowly to cold water or hot water (≤75°C) with stirring. The volume ratio of the "konjak" powder to the water is 1 to 20W30. The pasty raw material thus prepared is mixed with separately prepared hot soya milk (about 40W50°C) and further mixed with limewater which may contain a coagulant such as bittern or vegetable proteins. The mixture is stirred, poured into a mold, and coagulated.
COPYRIGHT: (C)1980,JPO&Japio
JP15822378A 1978-12-19 1978-12-19 Preparation of bean curd containing "konjak" Pending JPS5585378A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15822378A JPS5585378A (en) 1978-12-19 1978-12-19 Preparation of bean curd containing "konjak"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15822378A JPS5585378A (en) 1978-12-19 1978-12-19 Preparation of bean curd containing "konjak"

Publications (1)

Publication Number Publication Date
JPS5585378A true JPS5585378A (en) 1980-06-27

Family

ID=15666966

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15822378A Pending JPS5585378A (en) 1978-12-19 1978-12-19 Preparation of bean curd containing "konjak"

Country Status (1)

Country Link
JP (1) JPS5585378A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006121227A1 (en) * 2005-05-11 2006-11-16 Ein Co., Ltd. Process for preparing bean curds without salt water

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006121227A1 (en) * 2005-05-11 2006-11-16 Ein Co., Ltd. Process for preparing bean curds without salt water

Similar Documents

Publication Publication Date Title
JPS5585378A (en) Preparation of bean curd containing "konjak"
JPS5632967A (en) Preparation of soybean milk
JPS5743658A (en) Preparation of novel processed food
JPS55165776A (en) Preparation of "konjak" mixed with fish paste
JPS5523904A (en) Prearation of bean curd and devilsigma tongue (tofu and konjak)
JPS57105155A (en) Preparation of seasoned konjak
JPH1052233A (en) Processed food and its production
JPS5743655A (en) Preparation of "tofu"
JPS55111765A (en) Production of gel-like food
JPS5672650A (en) Preparation of milk curd (tofu)
JPS5513028A (en) Preparation of bean curd cake
JPS59159757A (en) Preparation of instant white sauce
JPS57141261A (en) Preparation of soybean vermicelli containing konjak jelly (devil's-tongue jelly)
JPS553743A (en) Bean curd and devilsigma-tongue jelly (tofu and konnyaku jelly)
JPS57122773A (en) Crepe bean curd
JPS5739751A (en) Producton of "miso" (soybean paste)
JPS57163457A (en) Preparation of food like tofu (bean curd)
JPS56158051A (en) Instant foodlike bean curd
KR890001089B1 (en) A process for the production of a past made from beens
JPS6451058A (en) Preparation of devil's tongue jelly steak
JPS56109562A (en) Preparation of yuzu (citron)-containing tofu (bean curd)
JPS56148257A (en) Brewage of soy using soybean whey
JPS56131361A (en) Production of "tofu" (soybean curd)
JPS5648858A (en) Preparation of toy feed for keep dog
JPS5661969A (en) Production of starting material composition for soybean curd or its fried product