Method for making simulated tofu products
AssigneeFuji Oil Company, Limited
InventorsTsutomu Katayama, Toyohiko Nakanishi
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Abstract
A method for making a simulated tofu product (soy milk curd) comprising mixing soybean protein and fish protein with water and salt and heating the mixture to cause it to coagulate by heat. The simulated tofu product so made has physical properties much similar to the genuine tofu made by the traditional method.
Claims8
A method for making a simulated tofu product which comprises the steps of preparing a mixture consisting essentially of soybean protein, fish protein, water, edible oil and salt, wherein the weight ratio of the amount of the fish protein relative to that of the soybean protein is within the range of 5:95 to 75:25 based on the part-by-weight of the solids thereof, the amount of the water and that of the edible oil are 5 to 8 parts and 0 to 4 parts by weight, respectively, both being relative to one part by weight of the total weight of the solids of the soybean and fish proteins, and wherein the amount of the salt is present in an amount sufficient to solubilize the fish protein;
- mixing the mixture uniformly;
- and heating the mixture to temperatures sufficient to coagulate the mixture.
Dependencies are inferred from the claim text.