JPH0566A - Processed soybean food and its production - Google Patents
Processed soybean food and its productionInfo
- Publication number
- JPH0566A JPH0566A JP3177220A JP17722091A JPH0566A JP H0566 A JPH0566 A JP H0566A JP 3177220 A JP3177220 A JP 3177220A JP 17722091 A JP17722091 A JP 17722091A JP H0566 A JPH0566 A JP H0566A
- Authority
- JP
- Japan
- Prior art keywords
- bean curd
- alcohol
- dried
- food
- processed 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
- 235000013305 food Nutrition 0.000 title claims abstract description 37
- 235000010469 Glycine max Nutrition 0.000 title claims description 29
- 244000068988 Glycine max Species 0.000 title claims description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000013527 bean curd Nutrition 0.000 claims abstract description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 12
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 11
- 230000005484 gravity Effects 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 230000000704 physical effect Effects 0.000 claims description 7
- 238000007602 hot air drying Methods 0.000 claims description 6
- 229940001941 soy protein Drugs 0.000 claims description 2
- 235000019710 soybean protein Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 5
- 239000007864 aqueous solution Substances 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract description 2
- 241000276425 Xiphophorus maculatus Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000013557 nattō Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、菓子としても気軽に喫
食できる新規な大豆加工食品及びその製法に係り、更に
詳しくは、組織が緻密で、ゲル状の粘弾性に富んだ、新
規な食感，風味の大豆加工食品及びその製法に関するも
のである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel processed soybean food which can be easily eaten as a confectionery and a method for producing the same, and more specifically, a novel food having a dense structure and rich gel-like viscoelasticity. The present invention relates to a processed soybean food having a good taste and flavor and a method for producing the same.
【０００２】[0002]
【従来の技術】一般に、大豆利用食品としては、豆腐を
凍結乾燥し、水で復元させたスポンジ様食感の高野豆
腐、豆腐を麹菌にて漬汁発酵したチーズ様食感の豆腐▲
こう▼、組織状大豆蛋白を用いた肉様食感のハンバー
グ、煮豆を納豆菌で発酵した糸ひき粘性のある納豆等が
知られている。また、近年、食文化が、動物性蛋白質か
ら、低カロリーの植物性蛋白質へと移行し、大豆利用食
品が見直されている。しかしながら、大豆利用食品は、
前述の通り食品惣菜分野への利用のみで、その利用範囲
は限られたものであった。2. Description of the Related Art Generally, as soybean-use foods, tofu with freeze-dried tofu and sponge-like texture regenerated with water, and tofu with cheese-like texture obtained by fermenting tofu with koji mold ▲
Thus, a hamburger with a meat-like texture using textured soybean protein, a natto with a stringy viscosity obtained by fermenting boiled beans with a natto bacterium, and the like are known. Further, in recent years, food culture has shifted from animal protein to vegetable protein with low calorie, and soybean-based food has been reviewed. However, soybean-based foods
As mentioned above, it was only used in the field of food prepared foods, and its range of use was limited.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、このような
事情に鑑みなされたものであって、菓子分野でも利用で
きる、大豆原料を有効に用いて得られる大豆加工食品を
得るべく鋭意研究を重ねた結果、豆腐を利用し、この豆
腐を乾燥してアルコールを施与し、その後、５０℃以下
で熱風乾燥することにより、組織が緻密で、ゲル状の粘
弾性を有し、ジャーキー様の食感をもつ新規な大豆加工
食品が得られることを見出し本発明に到達した。SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and earnestly researched to obtain a processed soybean food obtained by effectively using a soybean raw material, which can be used in the confectionery field. As a result of stacking, tofu was used, and this tofu was dried, alcohol was applied, and then hot air drying was performed at 50 ° C. or less, so that the tissue was dense, had gel-like viscoelasticity, and was jerky-like. The inventors have found that a novel processed soybean food having a texture can be obtained, and have reached the present invention.
【０００４】すなわち、本発明の目的とするところは、
大豆蛋白を含有してなる、菓子としても利用できる組織
が緻密でゲル状の粘弾性を有し、ジャーキー様の食感を
もつ新規な食感，風味の大豆加工食品及びその製法を提
供するにある。That is, the object of the present invention is to
To provide a novel soybean-processed food product having a soy protein-containing texture, which has a dense and gel-like viscoelasticity, and has a jerky-like texture, and a soybean-processed food product, and a method for producing the same. is there.
【０００５】[0005]
【課題を解決するための手段】上記の目的は、大豆蛋白
を主成分とし、水分１８重量％以下、みかけ比重１．５
ｇ／ｃｃ以上で、切断応力２０〜８０ｋｇ以上の物性を
有することを特徴とする大豆加工食品、並びに、豆腐を
脱水し、乾燥する工程と、乾燥したものにアルコールを
施与する工程と、このアルコールを施与したものを５０
℃以下で熱風乾燥する工程とからなる大豆加工食品の製
法によって達成される。[Means for Solving the Problems] The above object is to contain soybean protein as a main component, water content of 18% by weight or less, and apparent specific gravity of 1.5.
Processed soybean food characterized by having physical properties of g / cc or more and a cutting stress of 20 to 80 kg or more, and a step of dehydrating and drying tofu, and a step of applying alcohol to the dried one. 50 with alcohol applied
It is achieved by a method for producing a processed soybean food, which comprises a step of drying with hot air at ℃ or below.
【０００６】以下、本発明を詳細に説明する。本発明の
大豆加工食品は、豆腐を加工することにより得られる。
この本発明に用いる豆腐は、通常、製造・販売されてい
るものでよい。また、その水分は、通常、約９０重量％
（以下、％と記す）である。The present invention will be described in detail below. The processed soybean food of the present invention is obtained by processing tofu.
The tofu used in the present invention may be one that is usually manufactured and sold. The water content is usually about 90% by weight.
(Hereinafter referred to as%).
【０００７】上記豆腐を用いて、本発明の大豆加工食品
は、例えば、次のようにして製造する。すなわち、ま
ず、大豆蛋白を凝集してなる豆腐の水分を、脱水により
好ましくは７０〜８０％にする。脱水して、水分をある
程度取り除いておくことにより、豆腐が破損しにくくな
り、後の工程での豆腐の取扱いが容易となる。また、後
の乾燥時間を短くすることができる。The processed soybean food of the present invention is produced, for example, as follows using the above-mentioned tofu. That is, first, the water content of tofu obtained by aggregating soybean protein is adjusted to preferably 70 to 80% by dehydration. By dehydrating and removing the water to some extent, the tofu is less likely to be damaged, and the tofu can be easily handled in the subsequent steps. Further, the subsequent drying time can be shortened.
【０００８】脱水する方法としては、２枚の板状物の間
に豆腐を挟み、圧力をかける方法が、豆腐を破損しにく
く、好適である。このとき、圧力は、０．０３〜０．１
ｋｇ／ｃｍ2 とすることが望ましい。０．０３ｋｇ／ｃ
ｍ2 未満では、脱水に時間がかかりすぎる傾向にあり、
逆に、０．１ｋｇ／ｃｍ2 を超えると、豆腐がその形状
を保持できずに崩れ易くなる。As a method of dehydrating, a method of sandwiching tofu between two plate-like materials and applying a pressure thereto is preferable because the tofu is less likely to be damaged. At this time, the pressure is 0.03 to 0.1.
It is desirable to set it to kg / cm 2 . 0.03kg / c
If it is less than m 2 , dehydration tends to take too long,
On the other hand, if it exceeds 0.1 kg / cm 2 , the tofu cannot maintain its shape and is likely to collapse.
【０００９】上記脱水された豆腐を適当な大きさに切断
し、引き続き乾燥させ、その水分を好ましくは３０〜５
５％にする。このとき、水分が３０％未満であると、次
工程のアルコール施与が不足し、緻密な組織でゲル状の
粘弾性のあるものになり難い。逆に、５５％を超えてい
ると、後工程の乾燥時間に長時間を要してしまい、か
つ、保形性が悪くなる傾向にある。The dehydrated tofu is cut into a suitable size and then dried, and its water content is preferably 30-5.
Make it 5%. At this time, if the water content is less than 30%, the alcohol application in the next step will be insufficient, and it will be difficult for the composition to have a dense structure and gel-like viscoelasticity. On the other hand, if it exceeds 55%, the drying time in the post-process tends to take a long time, and the shape retention tends to deteriorate.
【００１０】また、豆腐の切断は、例えば、丸のこ、ピ
アノ線等のカッター、包丁、格子状カッター等を用いて
行ない、切断する大きさは、目的に応じて、任意に設定
すればよい。例えば、４０×５×２ｍｍもしくは２５ｍ
ｍ角等にする。また、乾燥は、自然放置により、常温で
約１日行うとよい。Further, the tofu is cut using, for example, a circular saw, a piano wire cutter, a knife, a lattice cutter or the like, and the cutting size may be arbitrarily set according to the purpose. . For example, 40x5x2mm or 25m
Set to m-square, etc. In addition, the drying may be carried out at room temperature for about 1 day by leaving it to stand.
【００１１】次に、上記乾燥した豆腐を、エタノール等
のアルコール水溶液に浸漬する。このとき、アルコール
水溶液のアルコール濃度は、５０〜７５％とすることが
好ましい。また、アルコール水溶液への浸漬は、常温
で、１分間程度とすることが、後にアルコールの風味が
残らず好適である。また、浸漬によらず、アルコール水
溶液を噴霧，流下するようにしてもよい。Next, the dried tofu is immersed in an aqueous alcohol solution such as ethanol. At this time, the alcohol concentration of the aqueous alcohol solution is preferably 50 to 75%. Further, the immersion in the aqueous alcohol solution is preferably carried out at room temperature for about 1 minute so that the flavor of the alcohol does not remain afterwards. Alternatively, the aqueous alcohol solution may be sprayed and flowed down instead of dipping.
【００１２】このアルコール施与により、凝集した大豆
蛋白の結着性を保持し、かつ、切断応力を付与する高次
構造の蛋白質への変性を促進し、組織が緻密でゲル状の
粘弾性を有する物性に変化する。また、殺菌の効果もあ
る。[0012] By this alcohol application, the binding property of the aggregated soybean protein is maintained, and the denaturation of the soybean protein into a protein having a higher-order structure that imparts a cutting stress is promoted, and the tissue has a dense and gel-like viscoelasticity. It changes to the physical properties that it has. It also has a sterilizing effect.
【００１３】アルコール浸漬後、再び乾燥させ、その水
分を、１８％以下とする。これにより、切断応力が２０
〜８０ｋｇとなる。切断応力が２０ｋｇ未満の場合、粘
弾性に欠ける物性となり、喫食時の歯ごたえが物足り
ず、好ましくない。逆に、切断応力が８０ｋｇを超える
と、粘弾性はあるものの硬度が高くなりすぎて食感が好
ましくない。After soaking in alcohol, it is dried again to reduce the water content to 18% or less. As a result, the cutting stress is 20
It will be ~ 80 kg. If the cutting stress is less than 20 kg, the physical properties lacking in viscoelasticity will result in unsatisfactory crunchiness during eating, which is not preferable. On the other hand, when the cutting stress exceeds 80 kg, the hardness is too high but the texture is unfavorable, although viscoelasticity is present.
【００１４】また、この乾燥は、熱風装置付乾燥機等を
用いて、熱風乾燥により行い、その温度は、５０℃以下
とすることが必要である。５０℃を超えると、内部から
の乾燥よりも、表面の乾燥の方が著しく、クラックが入
り易くなる。また、ジャーキー様の食感のものが得られ
ない。Further, this drying is performed by hot air drying using a dryer with a hot air device or the like, and the temperature thereof needs to be 50 ° C. or lower. If the temperature exceeds 50 ° C., the drying of the surface is more remarkable than the drying from the inside, and cracks are likely to occur. Also, it does not have a jerky texture.
【００１５】上記のようにして得られた大豆加工食品
は、切断応力が２０〜８０ｋｇの物性を有し、緻密な構
造で、ジャーキー様の食感をもつものであり、また、そ
の水分は１８％以下、みかけ比重は１．５ｇ／ｃｃ以上
である。また、色調は黄色から褐色で、風味は淡白であ
る。The processed soybean food obtained as described above has physical properties such that the cutting stress is 20 to 80 kg, has a dense structure, and has a jerky texture, and its water content is 18%. % Or less, and the apparent specific gravity is 1.5 g / cc or more. The color tone is yellow to brown, and the flavor is pale.
【００１６】尚、本発明において、切断応力の測定は、
物性測定装置として、サン科学（株）製のレオメーター
（ＲＨＥＯＭＥＴＥＲ ＣＲ−２００Ｄ）を用い、設定
条件を、Ｍｏｄｅ２，ｓｅｔ４０ｍｍ，ｓｐｅｅｄ５
０，Ｒａｎｇｅ２００ｍＶ，Ｍｅａｓ，×１とし、図１
に示すように、測定資料の厚みを２〜５ｍｍとして、資
料の先端１０ｍｍを外側へ出し、その位置に、歯型の感
圧軸（図２参照）をあて、最高付加重力値を求めた。In the present invention, the cutting stress is measured by
A rheometer (RHEOMETER CR-200D, manufactured by Sun Kagaku Co., Ltd.) was used as a physical property measuring device, and the setting conditions were Mode2, set40mm, speed5.
0, Range 200 mV, Meas, × 1, and FIG.
As shown in, the thickness of the measurement material was set to 2 to 5 mm, the tip 10 mm of the material was exposed to the outside, and the pressure-sensitive axis of the tooth mold (see FIG. 2) was applied to that position to obtain the maximum added gravity value.
【００１７】また、大豆加工食品のみかけ比重は、以下
のようにして測定したものである。すなわち、容量１０
０ｃｃのメスシリンダーに試料間の空間がない様に試料
を１００ｃｃまで入れ、その重量を測り、容量１ｃｃあ
たりの重量（ｇ）を算出した。The apparent specific gravity of the processed soybean food is measured as follows. That is, capacity 10
A sample was put in a 0 cc graduated cylinder up to 100 cc so that there was no space between the samples, the weight was measured, and the weight (g) per 1 cc capacity was calculated.
【００１８】上記大豆加工食品には、必要に応じて、ア
ルコール施与後、熱風乾燥の前に、通常、食品の味付け
に使用される砂糖，しょう油，塩，調味料等で味付けを
行ってもよい。If desired, the processed soybean food may be seasoned with sugar, soy sauce, salt, seasonings, etc., which are usually used for seasoning the food after alcohol application and before hot air drying. Good.
【００１９】[0019]
【発明の効果】以上のように、本発明の大豆加工食品
は、豆腐を利用しているので、大豆蛋白を多く含有し、
また、アルコール処理及び熱風乾燥等の工程を経ること
により、塩と熱により凝集した大豆蛋白が、結着性、ゲ
ル状の粘弾性及び保水性に優れた高次構造へと変性し
た、ジャーキー様の食感をもつ緻密な組織の新規な食
感，風味の大豆加工食品である。As described above, since the processed soybean food of the present invention uses tofu, it contains a large amount of soybean protein,
In addition, by undergoing steps such as alcohol treatment and hot air drying, the soybean protein agglomerated by salt and heat was modified into a higher-order structure excellent in binding property, gel-like viscoelasticity and water retention. It is a processed soybean food with a new texture and flavor that has a fine texture with the same texture.
【００２０】また、大豆加工食品自体の風味は、淡白な
ものなので、種々の風味を付与することができる。ま
た、本発明の大豆加工食品は、常温流通が可能で、菓子
分野も含め、広い範囲で利用できるものである。Since the processed soybean food itself has a light flavor, various flavors can be imparted. Further, the processed soybean food of the present invention can be distributed at room temperature and can be used in a wide range including the confectionery field.
【００２１】以下、実施例を挙げて本発明を具体的に説
明する。
（実施例１）豆腐を平板２枚の間に挟み、０．０５ｋｇ
／ｃｍ2 の圧力で２時間かけて脱水し、水分を７５％に
した。これをピアノ線で縦５０ｍｍ、横５ｍｍ、厚み３
ｍｍに切断し、整列させ、２０℃の乾燥室で１日乾燥さ
せた。このとき、豆腐の水分は、４６％であった。次
に、この乾燥したものを５０％アルコール水溶液に浸漬
し、約１分後取出して、４０℃にて水分が１４％となる
まで熱風乾燥を行い、大豆加工食品を得た。The present invention will be specifically described below with reference to examples. (Example 1) Tofu is sandwiched between two flat plates and 0.05 kg
It was dehydrated at a pressure of / cm 2 for 2 hours to adjust the water content to 75%. This is a piano wire with a length of 50 mm, a width of 5 mm, and a thickness of 3
The pieces were cut into mm, aligned, and dried in a drying chamber at 20 ° C. for 1 day. At this time, the water content of the tofu was 46%. Next, the dried product was immersed in a 50% alcohol aqueous solution, taken out after about 1 minute, and dried with hot air at 40 ° C. until the water content became 14% to obtain a processed soybean food.
【００２２】得られた大豆加工食品は、みかけ比重が
１．８ｇ／ｃｃ、切断応力が３０ｋｇで、ゲル状の粘弾
性を有し、緻密な構造で、ジャーキー様の食感をもつも
のであった。The processed soybean food thus obtained has an apparent specific gravity of 1.8 g / cc, a cutting stress of 30 kg, a gel-like viscoelasticity, a dense structure and a jerky texture. It was
【００２３】（比較例１）アルコール水溶液への浸漬を
行わない他は、実施例１と同様にして大豆加工食品を得
た。得られた大豆加工食品は、切断応力が１０ｋｇで結
着性と粘弾性に欠けており、また、粗い組織で保水性が
劣るものであった。Comparative Example 1 A processed soybean food was obtained in the same manner as in Example 1 except that immersion in an aqueous alcohol solution was not performed. The processed soybean food obtained had a cutting stress of 10 kg, lacked binding properties and viscoelasticity, and had a coarse structure and poor water retention.
【００２４】（実施例２、比較例２，３）熱風乾燥する
ときの温度を、５０℃（実施例２）、６０℃（比較例
２）、７０℃（比較例３）とする他は、実施例１と同様
にして大豆加工食品を得た。(Example 2, Comparative Examples 2 and 3) The temperature for hot air drying was 50 ° C. (Example 2), 60 ° C. (Comparative Example 2) and 70 ° C. (Comparative Example 3), except that A processed soybean food was obtained in the same manner as in Example 1.
【００２５】その結果、実施例２の大豆加工食品は、切
断応力３５ｋｇで実施例１と同様、適度なゲル状の粘弾
性を有し、緻密な構造でジャーキー様の食感をもつもの
であった。一方、比較例２の大豆加工食品は、切断応力
９０ｋｇで、粘弾性はあるものの非常に硬い物性のもの
となっており、比較例３の大豆加工食品は、切断応力が
１００ｋｇで、更に、表面にクラックが入り、商品価値
の低下したものとなった。As a result, the processed soybean food of Example 2 had an appropriate gel-like viscoelasticity at a cutting stress of 35 kg and had a dense structure and a jerky texture as in Example 1. It was On the other hand, the processed soybean food of Comparative Example 2 has a cutting stress of 90 kg and has a very hard physical property even though it has viscoelasticity. The processed soybean food of Comparative Example 3 has a cutting stress of 100 kg and a further surface treatment. There was a crack in the product and the product value was reduced.
【図１】切断応力を測定するときの様子を示す説明図。FIG. 1 is an explanatory diagram showing a state when measuring a cutting stress.
【図２】切断応力測定時に使用する感圧軸を示す拡大説
明図。FIG. 2 is an enlarged explanatory view showing a pressure-sensitive shaft used when measuring cutting stress.
１ 感圧軸 ２ 試料台 ３ 試料 1 Pressure sensitive axis 2 sample table 3 samples
Claims (2)
以下、みかけ比重１．５ｇ／ｃｃ以上で、切断応力２０
〜８０ｋｇの物性を有することを特徴とする大豆加工食
品。1. A soy protein as a main component and a water content of 18% by weight.
Below, apparent specific gravity of 1.5 g / cc or more, cutting stress 20
A processed soybean food characterized by having physical properties of up to 80 kg.
たものにアルコールを施与する工程と、このアルコール
を施与したものを５０℃以下で熱風乾燥する工程とから
なる大豆加工食品の製法。2. A processed soybean food comprising a step of dehydrating tofu and drying, a step of applying alcohol to the dried material, and a step of hot-air drying the product to which the alcohol has been applied at 50 ° C. or lower. Manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3177220A JPH0566A (en) | 1991-06-21 | 1991-06-21 | Processed soybean food and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3177220A JPH0566A (en) | 1991-06-21 | 1991-06-21 | Processed soybean food and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0566A true JPH0566A (en) | 1993-01-08 |
Family
ID=16027262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3177220A Pending JPH0566A (en) | 1991-06-21 | 1991-06-21 | Processed soybean food and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0566A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011507539A (en) * | 2007-12-27 | 2011-03-10 | ホッハラント ナテック ゲゼルシャフト ミット ベシュレンクテル ハフツング | Cutting soft food chunks |
| CN111557345A (en) * | 2020-06-08 | 2020-08-21 | 宜宾市南溪区郭大良心食品有限公司 | Dried bean curd making process capable of replacing raw materials of sandwich food layer |
-
1991
- 1991-06-21 JP JP3177220A patent/JPH0566A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011507539A (en) * | 2007-12-27 | 2011-03-10 | ホッハラント ナテック ゲゼルシャフト ミット ベシュレンクテル ハフツング | Cutting soft food chunks |
| US9237738B2 (en) | 2007-12-27 | 2016-01-19 | Hochland Natec Gmbh | Cutting of a soft food mass |
| US10561116B2 (en) | 2007-12-27 | 2020-02-18 | Hochland Natec Gmbh | Cutting of a soft food mass |
| CN111557345A (en) * | 2020-06-08 | 2020-08-21 | 宜宾市南溪区郭大良心食品有限公司 | Dried bean curd making process capable of replacing raw materials of sandwich food layer |
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