公开(公告)号：JPH0242455B2

公开(公告)日：1990-09-21

申请号：JP2396186

申请日：1986-02-07

IPC分类号： A23C20/02 ,  A23L11/00

公开(公告)号：JPH0257154A

公开(公告)日：1990-02-26

申请号：JP20828788

申请日：1988-08-24

申请人： NAKANO VINEGAR CO LTD

发明人： AKANO HIROFUMI ,  SATO TAKESHI ,  OKUMURA HAJIME ,  KAWAMURA KICHIYA

IPC分类号： A23C20/02 ,  A23C9/13 ,  A23C11/10 ,  A23C19/09 ,  A23G9/32 ,  A23G9/44 ,  A23G9/52 ,  A23L7/109 ,  A23L9/10 ,  A23L11/00 ,  A23L11/20 ,  A23L13/00 ,  A23L17/00 ,  A23L21/10 ,  A23L23/00 ,  A23L27/60 ,  A23L35/00

摘要： PURPOSE:To obtain a food raw material having smooth palatability and excellent emulsifiability and free from rough taste such as bitter taste and astringent taste and disagreeable smell such as soybean smell by treating soya milk or soya milk raw material with a lab-enzyme produced by a lab-enzyme-producing micro-organism belonging to genus Aspergillus, etc. CONSTITUTION:The objective food raw material suitable as a substitute for food emulsifier, oil and fat, etc., is produced by treating soya milk or a soya milk raw material with a lab-enzyme having low protease activity and high lab-enzyme activity against protease activity and produced by the culture of microorganism belonging to genus Aspergillus, genus Mucor or genus Rhizopus and capable of producing the lab-enzyme.

公开(公告)号：JPH01128743A

公开(公告)日：1989-05-22

申请号：JP28527987

申请日：1987-11-13

申请人： AJINOMOTO KK

发明人： ONO EIJI ,  NAKAMURA YOSHIHIRO ,  KUBOTA KOJI

IPC分类号： A23C20/02

摘要： PURPOSE:To prepare a cheese-like food with an extremely simple operation without necessitating particular skilled labor, by contacting microorganisms of genus Aspergillus or Monascus to rice used as a malt-preparation raw material and contacting the obtained rice malt with soya protein curd. CONSTITUTION:Washed and drained rice is inoculated with seed strain of genus Aspergillus or Monascus and cultured for 3-7 days to obtain a rice malt. Separately, a soybean protein such as whole soybean or defatted soybean is heated, coagulated with a coagulant such as glucono-delta-lactone or calcium sulfate, cut into proper size and sterilized with steam to obtain a protein curd. The protein curd is made to contact with the rice malt e.g. by smearing and the malt is cultured to obtain the objective food.

公开(公告)号：JPS63269946A

公开(公告)日：1988-11-08

申请号：JP10459087

申请日：1987-04-30

申请人： FUNDOKIN SHOYU KK

发明人： KURIBAYASHI YOSHIHIRO ,  MIOKA KAZUTOMI

IPC分类号： A23C20/02

摘要： PURPOSE:To prepare a cheesy food without assuming fatty smell and gray color unique to soybeans, by fermenting and aging a curd in a brewed substance using KOJI (yeast) while cutting off air. CONSTITUTION:A curd obtained by subjecting soybean milk to lactic acid fermentation is fixed and charged into a brewed substance using KOJI (yeast) as a substrate and initially aged at

公开(公告)号：JPS63112947A

公开(公告)日：1988-05-18

申请号：JP25924986

申请日：1986-10-30

申请人： NISSHIN SEIKA KK ,  NISSEI INT KK

发明人： KATA TSUNEO ,  EMURA TATSUO ,  SHIMIZU JIYOUSUKE ,  HONDO MASAAKI ,  OBA KIYOSHI ,  OTSUBO MASAFUMI ,  MATSUOKA HIROKATSU ,  TOYOSHIMA KOJI ,  TEIKA YOSHITO

IPC分类号： A23C20/02 ,  A23L11/00

摘要： PURPOSE:To prepare a cheese-like soybean protein food, by subculturing lactic bacteria in soya milk, adding lactic bacteria and an enzyme specimen, heating the product and subjecting to syneresis under a load. CONSTITUTION:Three specific kinds of lactic bacteria are put into a soya milk and subcultured twice or more. The subcultured soya milk is added with 5-7% above lactic bacteria and >=0.1% enzyme specimen. The mixture is left standing at 45-50 deg.C for 90-120min and fermented to form a pudding-like curd. The curd is cut into proper size and successively applied with a load to effect the syneresis and obtain the objective food.

公开(公告)号：JPS6384455A

公开(公告)日：1988-04-15

申请号：JP22717186

申请日：1986-09-27

申请人： MEIJI SEIKA KAISHA ,  KYUSHU NYUGYO KK ,  IZUMI FOOD MACH KK

发明人： DOI SHUJI ,  ISHIGE KIYOO ,  ISHIDA NORIO ,  IRIE EIICHI ,  MATSUMOTO YOSHIRO ,  HATANABE YOSHIHARU ,  TAKAHASHI ATSUNOBU ,  INOUE NOBUYUKI ,  DEGUCHI NORIAKI ,  OZAKI HISATERU

IPC分类号： A23L11/00 ,  A23B9/02 ,  A23C20/02 ,  A23L11/30

摘要： PURPOSE:To produce sterilized packed TOFU (bean curd) having improved taste and flavor close to those of TOFU made by a classical method, low water separation properties, preservable for a long period at normal temperature, by equalizing denaturation of protein of sterilized soybean milk. CONSTITUTION:Peeled raw soybeans from which hydrocotyls are removed are exposed to superheated steam at 150-200 deg.C for about several seconds, thermally sterilized, mixed with 4-7 times as much warm water at 40-65 deg.C as the raw soybeans and pulverized in an atmosphere from which oxygen is removed to give raw soybean slurry. Then the soybean slurry is separated into soybean milk and bean-curd refuse, the prepared soybean milk is degassed, heated at >=115 deg.C for at least >=1sec, sterilized and soybean protein is thermally denatured. then the prepared sterilized and denatured soybean milk is sterilely mixed with a coagulant, sterilely packed and sealed in sterile containers in a sterile atmosphere and then the soybean milk is coagulated.

公开(公告)号：JPS6363359A

公开(公告)日：1988-03-19

申请号：JP20869786

申请日：1986-09-03

申请人： NISSHIN OIL MILLS LTD

发明人： OTSU HIDEO

IPC分类号： A23L11/00 ,  A23C20/02 ,  A23J3/22 ,  A23J3/26

摘要： PURPOSE:To obtain a processed bean curd food having reduced calorie and cholesterol and texture of a meat, by using a combination of a bean curd and a fibrous soybean protein produced with a double screw extruder. CONSTITUTION:A bean curd (preferably containing 75-85% water content) is blended with a fibrous soybean protein produced with a double screw-extruder (preferably obtained by feeding 70-90pts.wt. soybean protein, 10-30pts.wt. starch, 0-5pts.wt. edible fats and oils and 10-50pts.wt. water to the double screw extruder) preferably in 5:1-3:1 ratio (as a solid content ratio) to provide the aimed processed bean curd food.

公开(公告)号：JPS6352853A

公开(公告)日：1988-03-07

申请号：JP19625286

申请日：1986-08-20

申请人： KANESA MISO KK

发明人： UCHIDA TEIJI ,  KUDO SHIGEMITSU ,  OKUBO KAZUYOSHI

IPC分类号： A23C20/02 ,  A23L11/00 ,  A23L11/30

摘要： PURPOSE:To reduce unpleasant taste components, by squeezing raw soybean seeds free of skin and hypocotyl at a specific temperature and treating the resultant soybean milk with Duolite resin. CONSTITUTION:Raw soybean seeds free of skin and hypocotyl are extracted at

公开(公告)号：JPS60192563A

公开(公告)日：1985-10-01

申请号：JP4959384

申请日：1984-03-15

申请人： House Food Ind Co Ltd

发明人： SUGISAWA AKIRA ,  MATSUMURA YASUSHI ,  TAGA KAZUMITSU ,  SENGOKU KOUJI ,  NAGATOME YOSHIAKI

IPC分类号： A23L11/00 ,  A23C20/02 ,  A23J3/16

CPC分类号： A23C20/025 ,  A23J3/16

摘要： PURPOSE: An aqueous solution such as soybean milk is combined with a coagulant to form lumps of soybean milk, then the lumps are collapsed in the presence of the solution and then the coagulant is added to the mixture to enable easy production of TOFU with texture just like so-called MOMEN GOSHI TOFU (soybean milk is filtered through cotton woven cloth).
CONSTITUTION: Soybean milk or an aqueous solution of separated soybean protein is combined with a coagulant to form soybean milk lumps. Then, the lumps are added to new soybean milk or soybean protein solution at a ratio of, e.g., 3:7W4:6, preferably the lumps are collapsed into 2W10mm pieces and a coagulant is added to the mixture on, before or after crushing to give the objective TOFU.
COPYRIGHT: (C)1985,JPO&Japio

摘要翻译： 目的：将诸如豆浆的水溶液与凝结剂结合以形成豆浆块，然后在溶液存在下将块体塌陷，然后将混凝剂加入到混合物中，以便容易地生产具有质感的TOFU 像所谓的MOMEN GOSHI TOFU（豆浆通过棉织布过滤）。 构成：将豆浆或分离的大豆蛋白水溶液与凝结剂结合形成豆浆。 然后，以例如3：7-4：6的比例将块块添加到新的豆浆或大豆蛋白溶液中，优选将块块折叠成2-10mm。 将碎片和凝结剂在粉碎之前或之后加入到混合物中，得到TOFU的目标。

公开(公告)号：JPS6054636A

公开(公告)日：1985-03-29

申请号：JP16469883

申请日：1983-09-06

申请人： YAMAGUCHI TAKESHI ,  FUKUOKAKEN MISO KOGYO KIYOUDOU

发明人： YAMAGUCHI TAKESHI ,  OOTA NAOAKI ,  SHIGEMATSU HARUKI ,  SHIBATA KENICHI

IPC分类号： A23C20/02

摘要： PURPOSE:To prepare a food like cheese with low salt content in a short time, by blending a KOJI, or it and MISO (fermented soybean paste), SAKE lees, soy sauce or boiled soybeans with a ground mixture of protease and salt to give a pickling matter floor, preserving animal or vegetable protein food in it. CONSTITUTION:A KOJI or it and MISO, SAKE lees, soy sauce or boiled soybeans are blended with a ground mixture of protease and salt to give a pickling matter floor. Gelatinous or solid protein food obtained from soybean, or wheat or animal protein such as egg, casein, gelatin, fish meat, etc. is preserved in this pickling matter floor, and aged. In preserving the protein food to be pickled, preferably it is steamed, dehydrated, and simultaneously sterilized. In preserving, a stone as a weight is placed through a plate on the food, the temperature is preferably about 40 deg.C having high enzymatic action, and the aging days are 15 days at the temperature, and a product can be prepared. The product has low salt content.