JPS5548363A - Gelled food having dense texture made from beans - Google Patents

Gelled food having dense texture made from beans

Info

Publication number
JPS5548363A
JPS5548363A JP12131478A JP12131478A JPS5548363A JP S5548363 A JPS5548363 A JP S5548363A JP 12131478 A JP12131478 A JP 12131478A JP 12131478 A JP12131478 A JP 12131478A JP S5548363 A JPS5548363 A JP S5548363A
Authority
JP
Japan
Prior art keywords
gelatinizing
soya milk
soybeans
coagulant
gelled food
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
JP12131478A
Other languages
Japanese (ja)
Inventor
Ariyou Riyou
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 JP12131478A priority Critical patent/JPS5548363A/en
Publication of JPS5548363A publication Critical patent/JPS5548363A/en
Pending legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To prepare gelled food having dense texture, by heating and gelatinizing concentrated soya milk or separated soybean proteins in the presence of a specific gelatinizing assistant, and adding a coagulant for bean curd to the gelatinized product.
CONSTITUTION: Raw materials comprising soybeans or soybeans and peanuts, is, with or without low-temperature defatting, converted to a concentrated soya milk or separated soybean protein. Less than 20% of a gelatinizing assistant selected from starch, sodium arginate, arginic acid propylene glycol ester, cellulose glycolic acid calcium salt, etc. is added to the above soya milk, etc., optionally added with seasonings. The composition is gelatinized by heating, and formed by adding a coagulant of bean curd, e.g. CaSO4, CaCl2, etc. thereto.
COPYRIGHT: (C)1980,JPO&Japio
JP12131478A 1978-10-03 1978-10-03 Gelled food having dense texture made from beans Pending JPS5548363A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12131478A JPS5548363A (en) 1978-10-03 1978-10-03 Gelled food having dense texture made from beans

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12131478A JPS5548363A (en) 1978-10-03 1978-10-03 Gelled food having dense texture made from beans

Publications (1)

Publication Number Publication Date
JPS5548363A true JPS5548363A (en) 1980-04-07

Family

ID=14808164

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12131478A Pending JPS5548363A (en) 1978-10-03 1978-10-03 Gelled food having dense texture made from beans

Country Status (1)

Country Link
JP (1) JPS5548363A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5988058A (en) * 1982-11-13 1984-05-21 Toshiyuki Oota Bean curd
JPS63148955A (en) * 1986-12-15 1988-06-21 Terumo Corp Preparation of bean curd-like food mix
WO1994015477A1 (en) * 1993-01-18 1994-07-21 Unilever N.V. Coconut cream alternative

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5988058A (en) * 1982-11-13 1984-05-21 Toshiyuki Oota Bean curd
JPS63148955A (en) * 1986-12-15 1988-06-21 Terumo Corp Preparation of bean curd-like food mix
WO1994015477A1 (en) * 1993-01-18 1994-07-21 Unilever N.V. Coconut cream alternative

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