AGENT FOR IMPARTING VISCOSITY TO LIQUID BATTER

[Problem] To provide: a water-insoluble plant fibrous material derived from soybeans that has both the functions of imparting viscosity to liquid batter and of stabilizing viscosity; a method for imparting viscosity to liquid batter using said raw material; and a method for stabilizing viscosity. [S...

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Bibliographische Detailangaben
Hauptverfasser:	FUJII, NANAE, YOSHIDA, MASAKO, KURE, SHOJI
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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
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Beschreibung
Zusammenfassung:	[Problem] To provide: a water-insoluble plant fibrous material derived from soybeans that has both the functions of imparting viscosity to liquid batter and of stabilizing viscosity; a method for imparting viscosity to liquid batter using said raw material; and a method for stabilizing viscosity. [Solution] The provision of an agent for imparting viscosity to liquid batter was achieved by using a water-insoluble plant fibrous raw material obtained by: heating a slurry, prepared by adding water to bean curd lees, to more than 100°C and up to 150°C; then substantially removing the water-soluble component thereof.