豆腐の製造方法及びその方法によって得られた豆腐
- 专利权人:
- 相模屋食料株式会社
- 发明人:
- 江原 ▲寛▼一
- 申请号：
- JP2006335644
- 公开号：
- JP4863860B2
- 申请日:
- 2006.12.13
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
To provide a technique for manufacturing a soybean curd with excellent flavor, palate feeling, color tone and shape retention and water retention etc.
SOLUTION: The soybean curd is manufactured using a soybean which has been preserved for a specified period of time at 0° C or below and a non-icing temperature, preferably preserved for 10 to 50 days ON condition that the product temperature is -1° C or below under the temperature of -1 to -5° C. The soybean as a raw material is preferably one kind or at least two kinds selected from the following breeds: Toyomusume, Toyohomare, Miyagishirome, Tachinagaha, Ohtsuru, Ohsuzu, Yuzuyutaka, Tomoyutaka, Nakasennari, Enrei, Fukuyutaka, Tachiyutaka, Tamamasari, Toyokomachi, Kariyutaka, Okushirome, Suzukari, Tanrei, Ryuho, Tachiyutaka, Tamaurara, Yatayutaka, Ayakogane, Houen, Suzukogane, Ginrei, Nishimusume, Akishirome, Murayutaka, Sachiyutaka, Tamamasari, Tamahomare, Fukuibuki, Aomarukun and Akitamidori and Kiyomidori.
COPYRIGHT: (C)2008 and JPO& INPIT
- 来源网站：
- 中国工程科技知识中心
