# US 4,391,835 A · Method for making simulated tofu products

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- Number: US 4,391,835 A
- Document ID: US4391835A
- Status: Granted
- Kind: A
- Application number: 06/225,320
- Filed: 1981-01-15
- Granted: 1983-07-05
- Earliest claimed: 1979-02-01
- Assignees: Fuji Oil Company, Limited
- Inventors: Tsutomu Katayama; Toyohiko Nakanishi
- Web page: https://patentgrep.com/patent/US4391835A

## CPC

- A23J 3/16: from soybean
- A23J 3/04: Animal proteins
- A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

## 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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

A method as claimed in claim 1, wherein the heating is effected at a temperature not lower than 60.degree. C.

### Claim 3 (depends on 2)

A method as claimed in claim 2, wherein the soybean protein is an isolated soybean protein.

### Claim 4 (depends on 2, 3)

A method as claimed in claim 2 or 3, wherein the fish protein is a Surimi.

### Claim 5 (depends on 1)

A method as claimed in claim 1, wherein the quantity of the oil used is within the range of 0.3 to 2 parts by weight.

### Claim 6 (depends on 1)

A method as claimed in claim 1, wherein the weight ratio of solids of the fish protein employed is not less than 40 parts by weight relative to the weight of 60 parts of solids of the soybean protein.

### Claim 7 (depends on 1, 2, 6)

A method according to claims 2, 1 or 6 wherein the mixture is allowed to stand for 15 to 25 hours at a temperature within the range of 0.degree. to 15.degree. C., prior to the heating step.

### Claim 8 (depends on 7)

A method according to claim 7 wherein the mixture is allowed to stand for a day.