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JPS5585378A - Preparation of bean curd containing "konjak" - Google Patents

Preparation of bean curd containing "konjak"

Info

Publication number
JPS5585378A
JPS5585378A JP15822378A JP15822378A JPS5585378A JP S5585378 A JPS5585378 A JP S5585378A JP 15822378 A JP15822378 A JP 15822378A JP 15822378 A JP15822378 A JP 15822378A JP S5585378 A JPS5585378 A JP S5585378A
Authority
JP
Japan
Prior art keywords
konjak
raw material
prepared
bean curd
pasty raw
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
JP15822378A
Other languages
Japanese (ja)
Inventor
Shinichi Kosaka
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 JP15822378A priority Critical patent/JPS5585378A/en
Publication of JPS5585378A publication Critical patent/JPS5585378A/en
Pending legal-status Critical Current

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  • Preparation Of Fruits And Vegetables (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To prepare bean curd containing "konjak" (paste made from the starch of the devil's-tongue) having uniform texture and the taste and softness of soybean curd, by adding a large amount of soya milk and limewater to pasty raw material of "konjak".
CONSTITUTION: A pasty raw material of "konjak" is prepared by adding "konjak" powder slowly to cold water or hot water (≤75°C) with stirring. The volume ratio of the "konjak" powder to the water is 1 to 20W30. The pasty raw material thus prepared is mixed with separately prepared hot soya milk (about 40W50°C) and further mixed with limewater which may contain a coagulant such as bittern or vegetable proteins. The mixture is stirred, poured into a mold, and coagulated.
COPYRIGHT: (C)1980,JPO&Japio
JP15822378A 1978-12-19 1978-12-19 Preparation of bean curd containing "konjak" Pending JPS5585378A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15822378A JPS5585378A (en) 1978-12-19 1978-12-19 Preparation of bean curd containing "konjak"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15822378A JPS5585378A (en) 1978-12-19 1978-12-19 Preparation of bean curd containing "konjak"

Publications (1)

Publication Number Publication Date
JPS5585378A true JPS5585378A (en) 1980-06-27

Family

ID=15666966

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15822378A Pending JPS5585378A (en) 1978-12-19 1978-12-19 Preparation of bean curd containing "konjak"

Country Status (1)

Country Link
JP (1) JPS5585378A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006121227A1 (en) * 2005-05-11 2006-11-16 Ein Co., Ltd. Process for preparing bean curds without salt water

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006121227A1 (en) * 2005-05-11 2006-11-16 Ein Co., Ltd. Process for preparing bean curds without salt water

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