BEAN CURD REFUSE CROQUETTE REPRODUCING TEXTURE AND TASTE EQUAL TO THOSE OF POTATO CROQUETTE, AND METHOD FOR PRODUCING THE SAME
PROBLEM TO BE SOLVED: To provide a bean curd refuse croquette reproducing texture and taste equal to those of potato croquette; and to provide a method for producing the bean curd refuse croquette. SOLUTION: The method for producing the bean curd refuse croquette includes: a grinding step of grindin...
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| creator | TANAKA MACHIKO |
| description | PROBLEM TO BE SOLVED: To provide a bean curd refuse croquette reproducing texture and taste equal to those of potato croquette; and to provide a method for producing the bean curd refuse croquette. SOLUTION: The method for producing the bean curd refuse croquette includes: a grinding step of grinding a mixture made by mixing bean curd refuse and water of 30-100 wt.% of the amount of the bean curd refuse so as to make bean curd refuse grains small, break soybean cells contained in the bean curd refuse, and flow out components in the cells, and making a bean curd refuse ground product in which an emulsified product produced from the components in the cells and the bean curd refuse grains are united; and a dough making step of making croquette dough from the bean curd refuse ground product obtained in the grinding step. COPYRIGHT: (C)2011,JPO&INPIT |
| format | Patent |
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SOLUTION: The method for producing the bean curd refuse croquette includes: a grinding step of grinding a mixture made by mixing bean curd refuse and water of 30-100 wt.% of the amount of the bean curd refuse so as to make bean curd refuse grains small, break soybean cells contained in the bean curd refuse, and flow out components in the cells, and making a bean curd refuse ground product in which an emulsified product produced from the components in the cells and the bean curd refuse grains are united; and a dough making step of making croquette dough from the bean curd refuse ground product obtained in the grinding step. 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SOLUTION: The method for producing the bean curd refuse croquette includes: a grinding step of grinding a mixture made by mixing bean curd refuse and water of 30-100 wt.% of the amount of the bean curd refuse so as to make bean curd refuse grains small, break soybean cells contained in the bean curd refuse, and flow out components in the cells, and making a bean curd refuse ground product in which an emulsified product produced from the components in the cells and the bean curd refuse grains are united; and a dough making step of making croquette dough from the bean curd refuse ground product obtained in the grinding step. COPYRIGHT: (C)2011,JPO&INPIT</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | BEAN CURD REFUSE CROQUETTE REPRODUCING TEXTURE AND TASTE EQUAL TO THOSE OF POTATO CROQUETTE, AND METHOD FOR PRODUCING THE SAME |
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