PRODUCTION OF TOFUYO

PROBLEM TO BE SOLVED: To produce an uncolored Tofuyo (a processed fermented food of a bean curd produced in OKINAWA Prefecture, Japan) capable of being tinged with various colors while maintaining a flavor unique to the Tofuyo. SOLUTION: A koji (a yeast) prepared by proliferating a mold of the genus...

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Bibliographische Detailangaben
Hauptverfasser:	KANESHIRO MASANAO, URASAKI TETSUO, SEZOKO MASAYASU, TERUYA TAKASHI, NAKANISHI HISAHARU, TERUYA TERUKAZU
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To produce an uncolored Tofuyo (a processed fermented food of a bean curd produced in OKINAWA Prefecture, Japan) capable of being tinged with various colors while maintaining a flavor unique to the Tofuyo. SOLUTION: A koji (a yeast) prepared by proliferating a mold of the genus Monascas deficient in pigment productivity, e.g. Monascas anka IFO6085 is used in a method for producing Tofuyou comprising dipping a dried bean curd in a pickling liquid containing the koji and aging the bean curd.