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KR850005236A - 비열처리 두부의 제조방법 - Google Patents

비열처리 두부의 제조방법 Download PDF

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Publication number
KR850005236A
KR850005236A KR1019840000171A KR840000171A KR850005236A KR 850005236 A KR850005236 A KR 850005236A KR 1019840000171 A KR1019840000171 A KR 1019840000171A KR 840000171 A KR840000171 A KR 840000171A KR 850005236 A KR850005236 A KR 850005236A
Authority
KR
South Korea
Prior art keywords
heat treated
manufacturing non
treated tofu
tofu
heat
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.)
Granted
Application number
KR1019840000171A
Other languages
English (en)
Other versions
KR850001889B1 (ko
Inventor
김복남
Original Assignee
김복남
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 김복남 filed Critical 김복남
Priority to KR1019840000171A priority Critical patent/KR850001889B1/ko
Publication of KR850005236A publication Critical patent/KR850005236A/ko
Application granted granted Critical
Publication of KR850001889B1 publication Critical patent/KR850001889B1/ko
Expired legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/218—Coagulant
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5432—Gelatine

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

내용 없음

Description

비열처리 두부의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (2)

  1. 두유 또는 두유와 생즙의 혼합물에 20-50% 농도의 젤라틴을 첨가함을 특징으로 하는 비열처리 두부의 제조방법.
  2. 제 1항에 있어서 생즙대신 약차류(튜엽, 곡류, 실과류, 화근피류)또는 당차류에서 추출한 유효성분을 첨가하는 비열처리 두부의 제조방법,
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019840000171A 1984-01-17 1984-01-17 비열처리 두부의 제조방법 Expired KR850001889B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019840000171A KR850001889B1 (ko) 1984-01-17 1984-01-17 비열처리 두부의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019840000171A KR850001889B1 (ko) 1984-01-17 1984-01-17 비열처리 두부의 제조방법

Publications (2)

Publication Number Publication Date
KR850005236A true KR850005236A (ko) 1985-08-24
KR850001889B1 KR850001889B1 (ko) 1985-12-30

Family

ID=19232617

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019840000171A Expired KR850001889B1 (ko) 1984-01-17 1984-01-17 비열처리 두부의 제조방법

Country Status (1)

Country Link
KR (1) KR850001889B1 (ko)

Also Published As

Publication number Publication date
KR850001889B1 (ko) 1985-12-30

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