JPS5548364A - Preparation of food resemblant to fried bean curd - Google Patents

Preparation of food resemblant to fried bean curd

Info

Publication number
JPS5548364A
JPS5548364A JP12109578A JP12109578A JPS5548364A JP S5548364 A JPS5548364 A JP S5548364A JP 12109578 A JP12109578 A JP 12109578A JP 12109578 A JP12109578 A JP 12109578A JP S5548364 A JPS5548364 A JP S5548364A
Authority
JP
Japan
Prior art keywords
food
bean curd
soybean
proteins
resemblant
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
JP12109578A
Other languages
Japanese (ja)
Inventor
Hiroshi Sugiyama
Michihiko Sano
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.)
Adeka Corp
Original Assignee
Asahi Denka Kogyo KK
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 Asahi Denka Kogyo KK filed Critical Asahi Denka Kogyo KK
Priority to JP12109578A priority Critical patent/JPS5548364A/en
Publication of JPS5548364A publication Critical patent/JPS5548364A/en
Pending legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To prepare a food having high elongation and smooth surface texture, and having resemblance to fried bean curd in its taste and flavor, by foaming a soybean protein mixed with water to attain a specific over-run, gelling the foam completely, and frying the gel with an oil.
CONSTITUTION: Soybean proteins such as separated soybean proteins, defatted soybean flour, etc. are added with 0.01W2wt% of an emulsifier such as sorbitan fatty acid ester, gum guaiac, etc., and kneaded with water to attain the protein content of 5W30%. Before gelling of the proteins, the composition is foamed to an over-run of 30W100, and gelatinized completely. The gelled product is fried with an oil.
COPYRIGHT: (C)1980,JPO&Japio
JP12109578A 1978-09-29 1978-09-29 Preparation of food resemblant to fried bean curd Pending JPS5548364A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12109578A JPS5548364A (en) 1978-09-29 1978-09-29 Preparation of food resemblant to fried bean curd

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12109578A JPS5548364A (en) 1978-09-29 1978-09-29 Preparation of food resemblant to fried bean curd

Publications (1)

Publication Number Publication Date
JPS5548364A true JPS5548364A (en) 1980-04-07

Family

ID=14802744

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12109578A Pending JPS5548364A (en) 1978-09-29 1978-09-29 Preparation of food resemblant to fried bean curd

Country Status (1)

Country Link
JP (1) JPS5548364A (en)

Similar Documents

Publication Publication Date Title
GB1556297A (en) Food compositions containing microbial proteins
JPH0779640B2 (en) Processed food using konjac and manufacturing method thereof
GR3015049T3 (en) Food product.
ES2011474B3 (en) METHOD FOR THE PREPARATION OF PASTRY OF PASTRY, FAT COMPOSITIONS, PASTA OF PASTRY AND PRODUCTS OF SUCH PASTA.
TW202000033A (en) Fat composition for processed food, mixed species, molded product containing the same, and method for manufacturing processed food
GB1383149A (en) Soy cheese and process for making same
WO2021182315A1 (en) Water-in-oil type emulsion composition to be kneaded in
CN101883493A (en) Doug compositions made
JPH0113328B2 (en)
JPS5611754A (en) Preparation of rice cake and snack
JPS5534060A (en) Method of making cake
JPH0137100B2 (en)
JPH048267A (en) Formable fat or oil composition for ground fish and preparation of formable ground fish
JPS55135561A (en) Preparation of rice cake
JPS5548363A (en) Gelled food having dense texture made from beans
JPS615741A (en) Production of nutrition enriched food
US20250057178A1 (en) Low-Saturation Grease Composition and Use Thereof
JPS55108275A (en) Novel product of fish and meat paste
WO2024251777A1 (en) Plant-based substitute of a pasta filata cheese and process for producing the same
JPS59183653A (en) Production of bean jam containing pumpkin
KR100364249B1 (en) Job's tears cake
JPS5534059A (en) Method of making sponge cake
JPS56106550A (en) Solid milk food product
JPS5550867A (en) Improvement in color of fried food
JPS5889164A (en) Production of fish paste boiled product like "hampem"