FOOD MATERIAL AND ITS PRODUCTION METHOD

PROBLEM TO BE SOLVED: To obtain a food material, especially the food material for incorporat ing a wheat flour without the feeling of foreign materials even when frozen from tofu at a low cost. SOLUTION: This inexpensive food material is obtained by converting a dehydrated tofu curd chopped by treat...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	AKASAKA MIZUHO, NAKAI MICHIAKI, AKASAKA TAKESHI, OGURA MICHIKO, YONEDA MINORU
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF 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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a food material, especially the food material for incorporat ing a wheat flour without the feeling of foreign materials even when frozen from tofu at a low cost. SOLUTION: This inexpensive food material is obtained by converting a dehydrated tofu curd chopped by treatment with a chopper or a cutter and a tofu refuse into a dispersion in a weight ratio of the tofu curd to the tofu refuse within the range of (7:3) to (1:9) expressed in terms of solids, hermetically sealing the resultant dispersion in a package, thermally sterilizing the packaged dispersion and then freezing the sterilized packaged dispersion.