METHOD FOR PRODUCING GANMODOKI USING NON-DEHYDRATED SOYBEAN CURD
PROBLEM TO BE SOLVED: To provide a method for producing Ganmodoki (deep fried bean curd mixed with thinly sliced vegetables), capable of producing using as the raw material of Ganmodoki, non-dehydrated soybean curd, especially therein, silk-like soybean curd and filled soybean curd having a high moi...
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| description | PROBLEM TO BE SOLVED: To provide a method for producing Ganmodoki (deep fried bean curd mixed with thinly sliced vegetables), capable of producing using as the raw material of Ganmodoki, non-dehydrated soybean curd, especially therein, silk-like soybean curd and filled soybean curd having a high moisture content, and producing using soybean curd to be industrial waste in the present such as so-called loss soybean curd like badly shaped soybean curd and broken soybean curd, and excessively produced soybean curd.MEANS FOR SOLVING THE PROBLEM: Ganmodoki which is excellent in moldability of dough and shape retention at frying, and has soft, smooth and flavorful product texture is obtained by a method for producing Ganmodoki including a step of adding soybean flour, powder dry bean curd lees, pregelatinized starch, and dry albumen to non-dehydrated soybean curd or waste soybean curd followed by mixing and kneading.SELECTED DRAWING: None
【課題】脱水していない豆腐、その中でも、特に、含水率の高い、絹越し豆腐、充填豆腐を、がんもどきの原料として使用してつくる事が出来る。又、形が悪い、欠けている等、の所謂ロス豆腐、過剰生産した豆腐、等、現状では、産業廃棄物にする様なものでも、利用してがんもどきを造る事が出来る、がんもどきの製造方法を提供する。【解決方法】脱水していない豆腐又は廃棄豆腐に、大豆粉、粉末乾燥おから、α化澱粉、乾燥卵白等を加え、混合混錬する工程を含む、がんもどきの製造方法で、生地の成形性、フライ時の保形性がすぐれた上に、製品の食感はソフトで、滑らかで、風味がある、がんもどきが得られる。【選択図】なし |
| format | Patent |
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【課題】脱水していない豆腐、その中でも、特に、含水率の高い、絹越し豆腐、充填豆腐を、がんもどきの原料として使用してつくる事が出来る。又、形が悪い、欠けている等、の所謂ロス豆腐、過剰生産した豆腐、等、現状では、産業廃棄物にする様なものでも、利用してがんもどきを造る事が出来る、がんもどきの製造方法を提供する。【解決方法】脱水していない豆腐又は廃棄豆腐に、大豆粉、粉末乾燥おから、α化澱粉、乾燥卵白等を加え、混合混錬する工程を含む、がんもどきの製造方法で、生地の成形性、フライ時の保形性がすぐれた上に、製品の食感はソフトで、滑らかで、風味がある、がんもどきが得られる。【選択図】なし</description><language>eng ; jpn</language><subject>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</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161208&DB=EPODOC&CC=JP&NR=2016202163A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161208&DB=EPODOC&CC=JP&NR=2016202163A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KOBAYASHI TAMIO</creatorcontrib><title>METHOD FOR PRODUCING GANMODOKI USING NON-DEHYDRATED SOYBEAN CURD</title><description>PROBLEM TO BE SOLVED: To provide a method for producing Ganmodoki (deep fried bean curd mixed with thinly sliced vegetables), capable of producing using as the raw material of Ganmodoki, non-dehydrated soybean curd, especially therein, silk-like soybean curd and filled soybean curd having a high moisture content, and producing using soybean curd to be industrial waste in the present such as so-called loss soybean curd like badly shaped soybean curd and broken soybean curd, and excessively produced soybean curd.MEANS FOR SOLVING THE PROBLEM: Ganmodoki which is excellent in moldability of dough and shape retention at frying, and has soft, smooth and flavorful product texture is obtained by a method for producing Ganmodoki including a step of adding soybean flour, powder dry bean curd lees, pregelatinized starch, and dry albumen to non-dehydrated soybean curd or waste soybean curd followed by mixing and kneading.SELECTED DRAWING: None
【課題】脱水していない豆腐、その中でも、特に、含水率の高い、絹越し豆腐、充填豆腐を、がんもどきの原料として使用してつくる事が出来る。又、形が悪い、欠けている等、の所謂ロス豆腐、過剰生産した豆腐、等、現状では、産業廃棄物にする様なものでも、利用してがんもどきを造る事が出来る、がんもどきの製造方法を提供する。【解決方法】脱水していない豆腐又は廃棄豆腐に、大豆粉、粉末乾燥おから、α化澱粉、乾燥卵白等を加え、混合混錬する工程を含む、がんもどきの製造方法で、生地の成形性、フライ時の保形性がすぐれた上に、製品の食感はソフトで、滑らかで、風味がある、がんもどきが得られる。【選択図】なし</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHDwdQ3x8HdRcPMPUggI8ncJdfb0c1dwd_Tz9Xfx9_ZUCA0G8f38_XRdXD0iXYIcQ1xdFIL9I51cHf0UnEODXHgYWNMSc4pTeaE0N4OSm2uIs4duakF-fGpxQWJyal5qSbxXgJGBoZmRgZGhmbGjMVGKAAONKxA</recordid><startdate>20161208</startdate><enddate>20161208</enddate><creator>KOBAYASHI TAMIO</creator><scope>EVB</scope></search><sort><creationdate>20161208</creationdate><title>METHOD FOR PRODUCING GANMODOKI USING NON-DEHYDRATED SOYBEAN CURD</title><author>KOBAYASHI TAMIO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2016202163A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2016</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KOBAYASHI TAMIO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KOBAYASHI TAMIO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING GANMODOKI USING NON-DEHYDRATED SOYBEAN CURD</title><date>2016-12-08</date><risdate>2016</risdate><abstract>PROBLEM TO BE SOLVED: To provide a method for producing Ganmodoki (deep fried bean curd mixed with thinly sliced vegetables), capable of producing using as the raw material of Ganmodoki, non-dehydrated soybean curd, especially therein, silk-like soybean curd and filled soybean curd having a high moisture content, and producing using soybean curd to be industrial waste in the present such as so-called loss soybean curd like badly shaped soybean curd and broken soybean curd, and excessively produced soybean curd.MEANS FOR SOLVING THE PROBLEM: Ganmodoki which is excellent in moldability of dough and shape retention at frying, and has soft, smooth and flavorful product texture is obtained by a method for producing Ganmodoki including a step of adding soybean flour, powder dry bean curd lees, pregelatinized starch, and dry albumen to non-dehydrated soybean curd or waste soybean curd followed by mixing and kneading.SELECTED DRAWING: None
【課題】脱水していない豆腐、その中でも、特に、含水率の高い、絹越し豆腐、充填豆腐を、がんもどきの原料として使用してつくる事が出来る。又、形が悪い、欠けている等、の所謂ロス豆腐、過剰生産した豆腐、等、現状では、産業廃棄物にする様なものでも、利用してがんもどきを造る事が出来る、がんもどきの製造方法を提供する。【解決方法】脱水していない豆腐又は廃棄豆腐に、大豆粉、粉末乾燥おから、α化澱粉、乾燥卵白等を加え、混合混錬する工程を含む、がんもどきの製造方法で、生地の成形性、フライ時の保形性がすぐれた上に、製品の食感はソフトで、滑らかで、風味がある、がんもどきが得られる。【選択図】なし</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 | METHOD FOR PRODUCING GANMODOKI USING NON-DEHYDRATED SOYBEAN CURD |
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