Process for producing edible material

An edible material containing soybean cell walls having a good taste is produced by providing dehulled and hypocotyl-removed soybeans without substantial swelling by water absorption; soaking and heating the soybeans in hot water to which an alkali has been added under the conditions of: Log(Hr) + 0...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	YOICHI FUKUDA, YASUE NAGAO, SHIGEMI UESUGI
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPSOR SEAWEED FISHING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HORTICULTURE HUMAN NECESSITIES HUNTING PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF 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 TRAPPING WATERING
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	An edible material containing soybean cell walls having a good taste is produced by providing dehulled and hypocotyl-removed soybeans without substantial swelling by water absorption; soaking and heating the soybeans in hot water to which an alkali has been added under the conditions of: Log(Hr) + 0.0333 Temp ≥ 2.4, wherein Log(Hr) represents the common logarithm (to base ten) value of the soaking time (hours), and Temp represents the soaking temperature ( DEG C); and then crushing the soybeans.