DRY BEAN CURD REFUSE CONTAINING ISOFLAVONE IN HIGH CONCENTRATION, FOOD RAW MATERIAL COMPOSITION CONTAINING THE DRY BEAN CURD REFUSE AND FOOD

PROBLEM TO BE SOLVED: To provide dry bean curd refuse which has an excellent effect for preventing life-style related diseases, has a taste suitable for food raw materials, excellent processability and excellent storability, and can enhance the recyclability of bean curd refuse wastes. SOLUTION: Thi...

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Bibliographische Detailangaben
Hauptverfasser:	FUKUDA MITSURU, ASAO HIROAKI
Format:	Patent
Sprache:	eng
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 BE SOLVED: To provide dry bean curd refuse which has an excellent effect for preventing life-style related diseases, has a taste suitable for food raw materials, excellent processability and excellent storability, and can enhance the recyclability of bean curd refuse wastes. SOLUTION: This dry bean curd refuse contains protein in a content of 20 to 30%(w/w) and isoflavone in a content of ≥40mg/100g converted into aglycon. It is desirable that the dry bean curd refuse is powdery and has an average particle diameter of 50 to 125μm. 80 to 100%(w/w) of the protein is desirably thermally denatured and coagulated, and the dry bean curd refuse desirably has a water absorption coefficient of 3 to 6ml/g. COPYRIGHT: (C)2004,JPO