JPS6363348A - Preparation of shape-retaining food composed of soybean protein - Google Patents
Preparation of shape-retaining food composed of soybean proteinInfo
- Publication number
- JPS6363348A JPS6363348A JP61206291A JP20629186A JPS6363348A JP S6363348 A JPS6363348 A JP S6363348A JP 61206291 A JP61206291 A JP 61206291A JP 20629186 A JP20629186 A JP 20629186A JP S6363348 A JPS6363348 A JP S6363348A
- Authority
- JP
- Japan
- Prior art keywords
- soybean protein
- exchange resin
- shape
- resin
- soybean
- 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
Links
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 30
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 239000011347 resin Substances 0.000 claims abstract description 13
- 229920005989 resin Polymers 0.000 claims abstract description 13
- 239000003957 anion exchange resin Substances 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 239000012460 protein solution Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 abstract description 12
- 235000013527 bean curd Nutrition 0.000 abstract description 12
- 239000003456 ion exchange resin Substances 0.000 abstract description 11
- 229920003303 ion-exchange polymer Polymers 0.000 abstract description 11
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 abstract description 10
- 239000000701 coagulant Substances 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 125000001453 quaternary ammonium group Chemical group 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 description 16
- 244000068988 Glycine max Species 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 235000011962 puddings Nutrition 0.000 description 4
- 235000013322 soy milk Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229940001941 soy protein Drugs 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000004925 Acrylic resin Substances 0.000 description 1
- 229920000178 Acrylic resin Polymers 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 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
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000283986 Lepus Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O ammonium group Chemical group [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- -1 but for example Chemical compound 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 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
- WPEXVRDUEAJUGY-UHFFFAOYSA-B hexacalcium;(2,3,4,5,6-pentaphosphonatooxycyclohexyl) phosphate Chemical compound [Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])(=O)OC1C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C1OP([O-])([O-])=O WPEXVRDUEAJUGY-UHFFFAOYSA-B 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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〕
本発明は大豆タンパク保形性食品の製造に関するもので
あ夛、評しくけ、蛋白凝固剤等を用いずに前記保形性食
品を製造する方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to the production of a soybean protein shape-retaining food. It's about how to do it.
なお、本発明において、大豆タンパク保形゛性食品とは
、豆腐又は大豆タン・くりに甘味成分を添加してプリン
状、ゼリー状に固めた所謂プリン豆腐、ゼリー豆腐等を
意味する。In the present invention, the soybean protein shape-retaining food refers to so-called pudding tofu, jelly tofu, etc., which are made by adding a sweetening ingredient to tofu or soybean tongue and chestnuts and hardening them into a pudding or jelly shape.
豆腐は、従来、大豆中の可溶性取分を熱水抽出によって
抽出し、これにカルシウム塩、又はグルコノデルタラク
トンを加えて凝固成形させて製造されている。、マた、
プリン豆腐、ゼＩＪ−豆腐等を作る際には、保型剤とし
て、ゼラチン、寒天、カラギーナン等が用いられている
。Tofu is conventionally produced by extracting the soluble fraction of soybeans by hot water extraction, adding calcium salt or glucono delta-lactone to the extracted fraction, and coagulating the extracted fraction. ,Mata,
When making pudding tofu, ZeIJ-tofu, etc., gelatin, agar, carrageenan, etc. are used as shape-retaining agents.
一方、これら凝固剤、ゲル化剤等の添加剤を用いないで
大豆タンパク保形性食品を作ることは従来がら画業界に
おける課題であった。On the other hand, it has been a challenge in the art industry to produce soy protein shape-retaining foods without using additives such as coagulants and gelling agents.
本発明者らは、これらの問題を解決して、味覚上も優れ
た大豆タンパク保形性食品を製造する方法について鋭意
検討した結果、大豆タン７くり水溶液を強塩基性陰イオ
ン交換樹脂で処理し喪のち、加熱することによって極め
て良好な大豆タンパク保形性食品を製造し州ることを見
出し本発明に到達した。As a result of intensive research into a method for solving these problems and producing a soy protein shape-retaining food product that is also excellent in taste, the present inventors found that they treated an aqueous solution of soybean tongue with a strongly basic anion exchange resin. After mourning, they discovered that it was possible to produce a soybean protein food with extremely good shape retention by heating it, and thus arrived at the present invention.
本発明を更に詳細に説明する。The present invention will be explained in more detail.
本発明において、大豆タンパク水溶液とは常法に従って
丸大豆を磨砕、抽出して祷られた豆乳、脱脂大豆よシ得
られた大豆タンパク水溶液、分離タンパク、濃縮タンパ
クを溶解して得られた大豆タンパク水溶液等の大豆タン
パクを含有する水溶液を意味する、
大豆タンパク水溶液は一般に次の方法で得られる。In the present invention, soybean protein aqueous solution refers to soybean milk obtained by grinding and extracting whole soybeans according to conventional methods, soybean protein aqueous solution obtained from defatted soybeans, isolated protein, and soybean obtained by dissolving concentrated protein. An aqueous soybean protein solution, which refers to an aqueous solution containing soybean protein such as an aqueous protein solution, is generally obtained by the following method.
丸大豆の夾雑物を除き、大豆の表面の汚れを洗い、大豆
の組織を柔らかくするために水に浸漬する。浸漬の条件
は通常／θ℃で約７２時間であシ、吸水した大豆は次い
で水を加えながら磨砕機です力つぶす。Whole soybeans are soaked in water to remove impurities, wash the surface of the soybeans, and soften the soybean tissue. The soaking conditions are usually 72 hours at /θ°C, and the water-absorbed soybeans are then crushed in a grinder while adding water.
本発明方法では、こうして得られたおからを含む磨砕液
を大豆タンパク水溶液としてそのまま使用することもで
きるが、通常はおからを分離して用いる。おからの分離
は通常、絞シ機、又はスクリューデカンタ−等の連続濾
過機を用いる。In the method of the present invention, the ground liquid containing okara thus obtained can be used as it is as an aqueous soybean protein solution, but usually the okara is used after being separated. Separation of okara is usually performed using a continuous filter such as a squeezer or a screw decanter.
こうして得られた大豆タンパク水溶液を、次いで＠塩基
性陰イオン交換樹脂で処理する。この際、特にグ級アン
モニウム基を交換基に持つ強塩基性陰イオン交神樹脂が
効果が大きい。The soybean protein aqueous solution thus obtained is then treated with a basic anion exchange resin. In this case, a strongly basic anionic exchange resin having a class ammonium group as an exchange group is particularly effective.
イオン交換樹脂の基体の物理構造としては、通常の非多
孔性のゲル型の樹脂よりも、多孔性のポーラス２観（マ
クロレテイキュラー型、マクロポーラス型、ハイポーラ
ス型と称されるものも含む）の樹脂の方がはるかに効果
が大きい。The physical structure of the base of ion-exchange resins is more porous than ordinary non-porous gel-type resins (including those called macroreticular, macroporous, and hyperporous types). ) is much more effective.
このようなイオン交換樹脂としては、例えばダイヤイオ
ン（ダイヤイオンは三菱化成玉東■の登録商ｆ’４）Ｐ
Ａ３０に、ＰＡ ３１０、ＰＡ ３／２、ＰＡ ３
／４、ＰＡ ３／ｒ、ＨＰＡ２６．７７バーライト（
アンバーライトはロームアンドハース社の登録商標）工
ＲＡり００などが挙げられる。Examples of such ion exchange resin include Diaion (Diaion is a registered trademark f'4 of Mitsubishi Kasei Tamato) P.
A30, PA 310, PA 3/2, PA 3
/4, PA 3/r, HPA26.77 barlite (
Examples of Amberlight include RA00, a registered trademark of Rohm and Haas.
イオン交換樹脂による処理の方法については特に制限は
ないが、例えば、イオン９．換樹脂なカラムに充填し、
この充填層に１通常ダ〜？チ濃度に調整された大豆タン
パク水溶液を流して処理すればよい。この際、樹脂の充
填層高は０．３〜／、！ｍ程度が好ましく、１な、体積
速度（ＳＶ）は／〜コＯｈｒ−’の範囲が好ましい。処
理温度は、大豆タンパクの変質を避け、細菌等の増殖を
防ぐため１０℃以下が好ましい。各サイクル当りの処Ｆ
！！量は溶存タンパク分の処理量として／ｌの樹脂光シ
２！０ｔ−Ｓ−ダ０００？、更に好ましくは２ｊＯｆ−
２０００１程度にするのが良い。前記範囲を越えて′Ａ
刺に処理するとイオン交換樹脂による処理の程度が不十
分となり、好ましい性状をもつ念大豆タンパク水溶液が
荀られ彦い。There are no particular restrictions on the method of treatment with ion exchange resin, but for example, ion exchange resin 9. Packed into a column made of resin,
1 normal da~ in this packed bed? The treatment can be carried out by flowing a soybean protein aqueous solution adjusted to the desired concentration. At this time, the resin packed bed height is 0.3~/! The volume velocity (SV) is preferably in the range of 1 to 1 Ohr-'. The treatment temperature is preferably 10° C. or lower in order to avoid deterioration of soybean protein and prevent the growth of bacteria and the like. Place F per each cycle
! ! The amount is the amount of processed dissolved protein/l of resin light 2!0t-S-da000? , more preferably 2jOf-
It is best to set it to about 20001. Beyond the above range'A
If the thorns are treated, the degree of treatment with the ion exchange resin will be insufficient, and an aqueous soybean protein solution with desirable properties will not be available.
大豆タンパク水溶液の処理を終了した樹脂は水洗によっ
て残留し丸大豆タンパクなカラムよシ洗滌除去し、＋後
、更に必要に応じて樹脂層部に沈積した不溶性固形分を
逆洗によって除去した後、樹脂層にアルカリと塩の混合
溶液からなる再生剤で処理して再使用される。After processing the soybean protein aqueous solution, the resin remaining in the soybean protein aqueous solution is washed with water and removed through the whole soybean protein column. The resin layer is treated with a regenerating agent consisting of a mixed solution of alkali and salt and then reused.
不発明７３法は、こうして樹脂処理された大豆タンパク
水溶液を加熱して保形性食品を得る。In the non-invention 73 method, a shape-retaining food is obtained by heating the resin-treated aqueous soybean protein solution.
加熱は例えば所定の容器に大豆タンパク水溶液を入れ、
水浴上にて？θ〜？！℃で通常！〜３０分間加熱するこ
とにより行われる。For heating, for example, place a soy protein aqueous solution in a designated container,
On the water bath? θ~? ! Normal at ℃! This is done by heating for ~30 minutes.
また、所謂プリン豆腐を製造する場合には、公知の方法
に従って加熱前に砂糖、食塩、香料と樹脂処理大豆タン
パク水溶液を配合し、ゼリー豆腐の場合も同様に砂糖、
食塩と樹脂処理大豆タンパク水溶液を適宜配合し所定の
容器に入れ♂θ〜り！℃で通常Ｊ〜３０分間加熱する。In addition, when producing so-called pudding tofu, sugar, salt, flavoring, and an aqueous resin-treated soybean protein solution are blended before heating according to a known method, and in the case of jelly tofu, sugar,
Mix salt and resin-treated soybean protein aqueous solution appropriately and put it in the designated container ♂θ~ri! Heat at ℃ for 30 minutes.
尚、本発明方法において凝固剤等を用いずに保形性食品
か得られる理由は、必ずしも明らかではないが、イオン
交換樹脂処理により大豆タンパクの熱凝固を阻止するフ
ィチン醒が除去されることによるものと推定される。The reason why a shape-retaining food can be obtained without using a coagulant in the method of the present invention is not necessarily clear, but it is due to the fact that the ion exchange resin treatment removes phytin, which prevents the thermal coagulation of soybean protein. It is estimated that
以下、実施例に従って本発明を更に畦剛【て説明する。 Hereinafter, the present invention will be further explained with reference to Examples.
実施例／
内径４ｔｒｗｆ５ｓ 高さ／ｍのアクリル樹脂製カラム
岐ダイヤイオンＦＡ４ｔ＃’−０ｆｔ形、／ｌを充填し
、通常の方法で剥皮、磨砕、抽出、遠心分離して製造さ
れ九豆乳（大豆タンバフ６重景チ含有）を１０℃の温度
下、” ｔ ／ ｈｒの流速で２ｊｔ通液した。その後
、脱塩水を／θｌ ／ ｈｒの流速で！を通液し、続い
て０．２！規定の水酸化ナトリウムと／規定の塩化ナト
リウムの混合液をｊ Ｌ ／ ｈｒの流速でｊＪ１通液
した後、脱塩水を／ Ｏｔ／ ｈｒの流速でｉｏｎ通液
した。Example/ A column made of acrylic resin with an inner diameter of 4 trwf 5 s and a height of 5 s/m is packed with a branched Diaion FA4t#'-0ft type,/l, and is manufactured by peeling, grinding, extraction, and centrifugation in the usual manner. Soybean tongue buff (containing 6 layers of water) was passed through the tank at a temperature of 10°C for 2 hours at a flow rate of "t/hr." Thereafter, demineralized water was passed through at a flow rate of /θl/hr, followed by 0.2 !A mixed solution of a specified amount of sodium hydroxide and a specified amount of sodium chloride was passed through JJ1 at a flow rate of JL/hr, and then demineralized water was passed through an ion at a flow rate of/Ot/hr.
このようＫして豆乳処理、樹脂の再生処理を行った後、
更に上記と同様に素豆乳を１０℃の温度下、／（７ｔ／
ｈｒの流速で２ｔｔ通液した。After soybean milk treatment and resin regeneration treatment,
Furthermore, in the same way as above, raw soybean milk was heated at 10℃/(7t/
2 tt of liquid was passed at a flow rate of hr.
この際、カラムから流出した処理豆乳のうち、豆乳通液
後３ｔから２７４での間のものをタンクに集めた。この
処理豆乳をステンレス容器（７×７×ｊ３）に入れ、湯
浴上でり０℃、７０分加熱処理を行ったところ、堅さが
良好々豆腐力１祠られ念。At this time, among the treated soymilk that flowed out from the column, soybean milk that weighed between 3 and 274 tons after passing was collected in a tank. This treated soymilk was placed in a stainless steel container (7 x 7 x J3), heated in a hot water bath at 0°C for 70 minutes, and the consistency was good.
振盪させた後、イオン交換樹脂をｐ紙で戸別し、豆乳を
ステンレス容器（７Ｘ ７ Ｘ ｊ ｃｍ ）に入れ湯
浴上で９０℃、７０分加熱した。イｑられた豆腐の堅さ
を官能的に評価したところ、しつかりした堅さであり、
通常の豆腐と遜色なかった。After shaking, the ion exchange resin was separated using P paper, and the soybean milk was placed in a stainless steel container (7 x 7 x j cm) and heated at 90°C on a hot water bath for 70 minutes. When we sensually evaluated the firmness of the tofu, we found that it was firm and firm.
It was as good as regular tofu.
実施例３
実施例／で使用したものと同じ豆乳／ｌとＰＡ３／Ｊ”
−Ｃ！１形イオン交換樹脂！！Ｏｗｌを２ｔのフラスコ
に入れ、／θ℃恒温揚盪槽中で６時間振盪させ念後、イ
オン交換樹脂をＰ紙で戸別した。Ｙｌられた豆乳を下記
の配合で混合、溶解したのち実施例／と同機にステンレ
ス容器に入れて加熱し念。Example 3 Same soy milk/l and PA3/J as used in Example/
-C! Type 1 ion exchange resin! ! The Owl was placed in a 2 t flask and shaken for 6 hours in a constant temperature stirring tank at /θ°C. After shaking, the ion exchange resin was separated using P paper. After mixing and dissolving the Yl-diluted soymilk in the following formulation, heat it in the same machine as Example/ in a stainless steel container.
荀られたプリン状豆腐はしっかりしたカードを形成し良
好な風味であった。The pudding-like tofu formed a firm curd and had a good flavor.
本発明の方法によれば、凝固剤、ゲル化剤を添加するこ
となく大豆タンパク保形性食品の製造が可能である。According to the method of the present invention, it is possible to produce a soybean protein shape-retaining food without adding a coagulant or a gelling agent.
従って岳加物のない食品としての価値は極めて高い。Therefore, its value as a food without additives is extremely high.
出 願 人 三菱化成工業株式会社 代 理 人 弁理士 長谷用 − ほか／名Sender: Mitsubishi Chemical Industries, Ltd. Representative Patent Attorney Hase - Others/names
Claims (3)
で処理したのち、加熱することを特徴とする大豆タンパ
ク保形性食品の製造方法。(1) A method for producing a soybean protein shape-retaining food, which comprises treating an aqueous soybean protein solution with a strongly basic anion exchange resin and then heating it.
許請求の範囲第１項記載の大豆タンパク保形性食品の製
造方法。(2) The method for producing a soybean protein shape-retaining food according to claim 1, wherein the strongly basic anion exchange resin is a porous resin.
である特許請求の範囲第１項又は第２項記載の大豆タン
パク保形性食品の製造方法。(3) The method for producing a soybean protein shape-retentive food according to claim 1 or 2, wherein the strongly basic anion exchange resin is a chloride ion type resin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61206291A JPS6363348A (en) | 1986-09-02 | 1986-09-02 | Preparation of shape-retaining food composed of soybean protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61206291A JPS6363348A (en) | 1986-09-02 | 1986-09-02 | Preparation of shape-retaining food composed of soybean protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6363348A true JPS6363348A (en) | 1988-03-19 |
Family
ID=16520873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61206291A Pending JPS6363348A (en) | 1986-09-02 | 1986-09-02 | Preparation of shape-retaining food composed of soybean protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6363348A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015159765A (en) * | 2014-02-27 | 2015-09-07 | マルサンアイ株式会社 | Modification method of soybean milk |
-
1986
- 1986-09-02 JP JP61206291A patent/JPS6363348A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015159765A (en) * | 2014-02-27 | 2015-09-07 | マルサンアイ株式会社 | Modification method of soybean milk |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4352828A (en) | Cation-exchange of milk and products thereof | |
| CN109875009A (en) | A kind of preparation method of privet-like premna leaf jelly | |
| CN105432802A (en) | Seafood flavoring bean curd and preparation method thereof | |
| JPS6363348A (en) | Preparation of shape-retaining food composed of soybean protein | |
| JPS59102351A (en) | Milk processing using decationized milk | |
| US2555213A (en) | Method of making lactose | |
| JP2001095487A (en) | Method for refining acidic whey | |
| JPH0224510B2 (en) | ||
| KR100364261B1 (en) | Manufacturing method of black tofu using black beans | |
| CN85101220A (en) | The method for preparing bean curd | |
| TW201105246A (en) | Deep ocean water Tofu, and recipe and manufacturing method of the same | |
| SU1253572A1 (en) | Method of producing soya milk | |
| RU2178658C1 (en) | Method of preparing soya product of cheese-tofu type | |
| KR100855080B1 (en) | Method of manufacturing bean curd and uncurdled bean curd by coagulating bean milk with containing fermented calcium lactate, and bean curd and uncurdled bean curd containing high calcium manufactured by method thereof | |
| JPS59132866A (en) | Preparation of bean curd without producing bean curd refuse as by-product | |
| KR20060107245A (en) | Method for preparing whole soybean curd | |
| JPS60241849A (en) | Preparation of acidic soybean milk drink | |
| JPH0686651A (en) | Production of tofu | |
| RU2222963C2 (en) | Soya protein production method | |
| JPS63164850A (en) | Production of milk protein flour plasticizable by hot water | |
| JPH02255054A (en) | Production of ingredient filled tofu | |
| JPH0151989B2 (en) | ||
| KR20030037160A (en) | Method for manufacturing a seaweed jelly in use of polysaccharose of a seaweed and a seaweed jelly thereof | |
| JPS61249355A (en) | Production of calcium-enriched soybean milk tonyu | |
| CN114711384A (en) | Novel plant bean curd production process |