JPS5813359A - Preservation of tofu (bean curd) - Google Patents
Preservation of tofu (bean curd)Info
- Publication number
- JPS5813359A JPS5813359A JP56112007A JP11200781A JPS5813359A JP S5813359 A JPS5813359 A JP S5813359A JP 56112007 A JP56112007 A JP 56112007A JP 11200781 A JP11200781 A JP 11200781A JP S5813359 A JPS5813359 A JP S5813359A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- mildew
- container
- water
- bean curd
- 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
- 235000013527 bean curd Nutrition 0.000 title abstract 7
- 238000004321 preservation Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013351 cheese Nutrition 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims 1
- 235000021383 camembert cheese Nutrition 0.000 abstract description 3
- 239000000853 adhesive Substances 0.000 abstract description 2
- 230000001070 adhesive effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 238000002347 injection Methods 0.000 abstract 1
- 239000007924 injection Substances 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 230000000644 propagated effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 235000002245 Penicillium camembertii Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は食品であるトラフが生鮮食品のためにその傷
みが早かった。バクテリアに依り腐敗の日数は、夏季の
振温なら半日、冬季でも１日少し位しか保存出来なかっ
た。本法は古来より保存出来なかったトラフを長期間保
存する法で、以下説明する。DETAILED DESCRIPTION OF THE INVENTION In this invention, the food trough spoils quickly because it is a fresh food. Depending on the bacteria, it could be stored for only half a day in the warm summer months and a little over a day in the winter. This method is a method for preserving troughs for a long time, which has been impossible since ancient times, and will be explained below.
カマンベールチーズの白カビを、清水と共に容器に入れ
て２０度位の室温に放置する・と白カビの充満する水溶
液が得られる。水溶液の多量に得る時は、カビの栄養源
としてマツシュポテト、砂糖されたものは冷たい水で仕
」二げられる。そして固められたトラフは、プラスチッ
ク等の容器に水と共に密封されるのである。この容ｉｔ
こチーズカビの溶液を注射器に依り極めて僅か注入した
ものを数回ぐるぐると廻すのである。トラフのまわりの
水がゆるやかに動く、この事に依りチーズカビは直ち昏
こトラフ本体に付着し、速やかにトラフを栄養源として
増殖を始めるのであり、元来チーズカビは有害な各バク
テリアよりその力が強いので、この容器の中のトランは
その有害なバクテリアの作用は受けないのである。この
様に白カビで保護されたトラフは、現在のトラフと違っ
て生ぎたトラフである。実験番こ依ると冷蔵庫に納めた
場合、−週間位は、製造直後と味、風味は変らないので
ある。更に半月、−カ月と冷蔵庫に入れて置いたならば
カビの熟成に依って全く新しい食品となりその味はネッ
トリとした複雑な美味となる。従って本法に依るトラフ
は腐るという事がなく、熟成するだけで食品としての機
能を失わないのである。If you put white mold from camembert cheese in a container with clean water and leave it at room temperature of about 20 degrees, you will get an aqueous solution filled with white mold. When obtaining a large amount of aqueous solution, mash potatoes can be used as a food source for the mold, and sugared foods can be treated with cold water. The solidified trough is then sealed with water in a container such as plastic. This capacity
A very small amount of this cheese mold solution is injected with a syringe, and the mixture is swirled several times. As the water around the trough moves slowly, cheese mold immediately attaches to the body of the trough and immediately begins to grow using the trough as a nutrient source. Originally, cheese mold is stronger than harmful bacteria. is strong, so the toran inside this container is not affected by the harmful bacteria. The trough protected by white mold in this way is a trough that was born unlike the current trough. According to the experiment, if you store it in the refrigerator, the taste and flavor will remain the same for about a week as it was immediately after production. If you leave it in the refrigerator for another month or so, the mold will mature and it will turn into a completely new food, with a rich and complex taste. Therefore, the trough produced by this method does not spoil, but only matures without losing its function as food.
に取り除き、食中毒を防ぎ、新しいトラフのチーズ化と
いえる有益な発明である。注射器（二依って穿けられた
容器の小さな孔は、バクテリア等の有害な物の侵入を防
ぐ意味で、接着シール等で封をしなければならない。拳
法は食用カビの生きた力でトラフの新鮮を保つのである
。It is a useful invention that can be said to be a new trough cheese production that prevents food poisoning. The small hole in the container made by a syringe must be sealed with an adhesive seal to prevent the intrusion of harmful substances such as bacteria. It maintains.
Claims (1)
マンーベール、ブルーチーズ等のカビを水中で培養して
得た水溶液を、トラフ容器の水（こ加える事。Add an aqueous solution obtained by culturing edible molds such as natural cheese, camembert, and blue cheese in water to the water in the trough container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56112007A JPS5813359A (en) | 1981-07-16 | 1981-07-16 | Preservation of tofu (bean curd) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56112007A JPS5813359A (en) | 1981-07-16 | 1981-07-16 | Preservation of tofu (bean curd) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5813359A true JPS5813359A (en) | 1983-01-25 |
Family
ID=14575623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56112007A Pending JPS5813359A (en) | 1981-07-16 | 1981-07-16 | Preservation of tofu (bean curd) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5813359A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6140196A (en) * | 1984-07-31 | 1986-02-26 | Riso Kagaku Corp | Heat-sensitive stencil paper |
| JPS6186288A (en) * | 1984-10-05 | 1986-05-01 | Dainippon Printing Co Ltd | Thermal transfer sheet |
| JPS6195989A (en) * | 1984-10-18 | 1986-05-14 | Dainippon Printing Co Ltd | Thermal transfer sheet |
| JPS62288080A (en) * | 1986-06-06 | 1987-12-14 | Mitsubishi Paper Mills Ltd | thermal transfer ink film |
| WO2011065433A1 (en) | 2009-11-26 | 2011-06-03 | 大日精化工業株式会社 | Polysiloxane-modified polyhydroxy polyurethane resin, method for producing same, heat-sensitive recording material using the resin, imitation leather, thermoplastic polyolefin resin skin material, material for weather strip, and weather strip |
| WO2011065432A1 (en) | 2009-11-25 | 2011-06-03 | 大日精化工業株式会社 | Polysiloxane-modified polyhydroxy polyurethane resin, method for producing same, heat-sensitive recording material using the resin, imitation leather, thermoplastic polyolefin resin skin material, material for weather strip, and weather strip |
| JP2019154275A (en) * | 2018-03-09 | 2019-09-19 | 山梨県 | Fermented yuba food |
-
1981
- 1981-07-16 JP JP56112007A patent/JPS5813359A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6140196A (en) * | 1984-07-31 | 1986-02-26 | Riso Kagaku Corp | Heat-sensitive stencil paper |
| JPS6186288A (en) * | 1984-10-05 | 1986-05-01 | Dainippon Printing Co Ltd | Thermal transfer sheet |
| JPS6195989A (en) * | 1984-10-18 | 1986-05-14 | Dainippon Printing Co Ltd | Thermal transfer sheet |
| JPS62288080A (en) * | 1986-06-06 | 1987-12-14 | Mitsubishi Paper Mills Ltd | thermal transfer ink film |
| WO2011065432A1 (en) | 2009-11-25 | 2011-06-03 | 大日精化工業株式会社 | Polysiloxane-modified polyhydroxy polyurethane resin, method for producing same, heat-sensitive recording material using the resin, imitation leather, thermoplastic polyolefin resin skin material, material for weather strip, and weather strip |
| WO2011065433A1 (en) | 2009-11-26 | 2011-06-03 | 大日精化工業株式会社 | Polysiloxane-modified polyhydroxy polyurethane resin, method for producing same, heat-sensitive recording material using the resin, imitation leather, thermoplastic polyolefin resin skin material, material for weather strip, and weather strip |
| JP2019154275A (en) * | 2018-03-09 | 2019-09-19 | 山梨県 | Fermented yuba food |
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