PRODUCTION OF TOFU

PURPOSE:To obtain TOFU (bean curd) having excellent elasticity (water retention) and good flavor, by using soybeans simultaneously deficient in both lipoxygenases 2 and 3 as a raw material and a coagulant containing a specific amount of bittern. CONSTITUTION:Soybeans simultaneously deficient in both...

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Bibliographische Detailangaben
Hauptverfasser:	HATANAKA HIDETO, TSUKAMOTO TOMOHARU
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain TOFU (bean curd) having excellent elasticity (water retention) and good flavor, by using soybeans simultaneously deficient in both lipoxygenases 2 and 3 as a raw material and a coagulant containing a specific amount of bittern. CONSTITUTION:Soybeans simultaneously deficient in both lipoxygenases 2 and 3 are used as a raw material and a coagulant containing >=10wt.% bittern is utilized to give the aimed TOFU.