SOYBEAN CURD CROQUETTE AND METHOD FOR PRODUCING THE SAME
PROBLEM TO BE SOLVED: To provide a soybean curd croquette consisting mainly of soybean curd, so made as to appeal nutrition inherent in soybean curd and its healthy image to consumers. SOLUTION: The soybean curd croquette contains soybean curd. The croquette contains 50-95 wt.% of soybean curd ingre...
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| creator | KANEUJI YOSHINORI |
| description | PROBLEM TO BE SOLVED: To provide a soybean curd croquette consisting mainly of soybean curd, so made as to appeal nutrition inherent in soybean curd and its healthy image to consumers. SOLUTION: The soybean curd croquette contains soybean curd. The croquette contains 50-95 wt.% of soybean curd ingredients, and 1-5 wt.% of starch. 3-20 wt.% of vegetables and 0.1-3 wt.% of seasoning are further added to the soybean curd croquette material. COPYRIGHT: (C)2005,JPO&NCIPI |
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| subjects | 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 |
| title | SOYBEAN CURD CROQUETTE AND METHOD FOR PRODUCING THE SAME |
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