JPS5779837A - Preparation of food like tofu(bean curd) using milk - Google Patents

Preparation of food like tofu(bean curd) using milk

Info

Publication number
JPS5779837A
JPS5779837A JP15679980A JP15679980A JPS5779837A JP S5779837 A JPS5779837 A JP S5779837A JP 15679980 A JP15679980 A JP 15679980A JP 15679980 A JP15679980 A JP 15679980A JP S5779837 A JPS5779837 A JP S5779837A
Authority
JP
Japan
Prior art keywords
milk
tofu
food
blend
white
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
JP15679980A
Other languages
Japanese (ja)
Inventor
Yukie Sukegawa
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 JP15679980A priority Critical patent/JPS5779837A/en
Publication of JPS5779837A publication Critical patent/JPS5779837A/en
Pending legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

PURPOSE: To ustilize all the ingredients of milk effectively and to obtain a food like TOFU having high nutritive value, by mixing condensed milk or partially defatted condensed milk with whey protein or powder of the white of chicken and homogenizing the blend, adding coagulating agents and a stabilizer to it, followed by coagulating it under heating.
CONSTITUTION: After milk or partially defatted milk is sterilized, the milk is adjusted to a water content of about 10wt% by heating concentration under reduced pressure or membrane concentration, whey protein obtained from cheese whey or the white is added to the condensed milk, and the blend is homogenized. Calcium sulfate, corn starch, and glucone delta lactone as coagulating agents are added to the blend, which is packed into a forming box and hermetically sealed, sterilized under heating and coagulated. Consequently, a food like TOFU comprising protein, calcium, and vitamin B2 abundantly can be obtained.
COPYRIGHT: (C)1982,JPO&Japio
JP15679980A 1980-11-06 1980-11-06 Preparation of food like tofu(bean curd) using milk Pending JPS5779837A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15679980A JPS5779837A (en) 1980-11-06 1980-11-06 Preparation of food like tofu(bean curd) using milk

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15679980A JPS5779837A (en) 1980-11-06 1980-11-06 Preparation of food like tofu(bean curd) using milk

Publications (1)

Publication Number Publication Date
JPS5779837A true JPS5779837A (en) 1982-05-19

Family

ID=15635567

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15679980A Pending JPS5779837A (en) 1980-11-06 1980-11-06 Preparation of food like tofu(bean curd) using milk

Country Status (1)

Country Link
JP (1) JPS5779837A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0499440A (en) * 1980-12-05 1992-03-31 Schreiber Foods Inc Condensed milk
JPH0576280A (en) * 1991-09-17 1993-03-30 Oyama Nyugyo Nogyo Kyodo Kumiai Preparation of milk curd

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0499440A (en) * 1980-12-05 1992-03-31 Schreiber Foods Inc Condensed milk
JPH0576280A (en) * 1991-09-17 1993-03-30 Oyama Nyugyo Nogyo Kyodo Kumiai Preparation of milk curd

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