METHOD FOR MANUFACTURING A FOOD COMPOSITION, THE FOOD COMPOSITION, AND A FOOD PRODUCT SUCH AS FILLED CAKES AND DISHES CONTAINING THIS FOOD COMPOSITION

The invention relates to a method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, wherein said starch is provided with coagulable protein and said protein is subsequently coagulated, and the ratio of starch to protei...

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Bibliographische Detailangaben
1. Verfasser:	KIM, JONG C
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The invention relates to a method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, wherein said starch is provided with coagulable protein and said protein is subsequently coagulated, and the ratio of starch to protein lies between 97 to 60:3 to 40, and to a granular food composition characterized by digestible starch that is provided with coagulated protein, and that the ratio of starch to protein lies between 97 to 60:3 to 40. In most cases the ratio of search to protein lies between 97 to 70:3 to 30, preferably 90:10. The food product may have the form of filled cake, other bakery products and dish, couscous, anko, snack and the like provided with a granular food composition.