METHOD FOR PRODUCING FRIED BEEN CURD USING WHOLE GRAIN FLOUR
PROBLEM TO BE SOLVED: To provide a new method for producing fried been curd using whole grain flour. SOLUTION: This method for producing the fried been curd comprises evenly mixing soybean whole grain flour with water at a weight ratio of (1:1)-(1:3) together with protein binding enzyme and thickeni...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | KOBAYASHI TAMIO |
| description | PROBLEM TO BE SOLVED: To provide a new method for producing fried been curd using whole grain flour. SOLUTION: This method for producing the fried been curd comprises evenly mixing soybean whole grain flour with water at a weight ratio of (1:1)-(1:3) together with protein binding enzyme and thickening polysaccharides so as to prepare soybean flour paste, forming the soybean paste in a plate-like shape having a desired thickness, maturing the product at 30-60°C for 30-200 min or maturing at 3-10°C for 10-24 h, and cutting the plate-like paste after maturing to a desired size followed by deep-frying in edible oil. According to this method, it is possible to obtain the fried been curd which is rich in protein, carbohydrate, and inorganic salts such as potassium and dietary fiber through effectively using the whole components of soybeans with a much small amount of water used. COPYRIGHT: (C)2008,JPO&INPIT |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2008154473A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2008154473A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2008154473A3</originalsourceid><addsrcrecordid>eNrjZLDxdQ3x8HdRcPMPUggI8ncJdfb0c1dwC_J0dVFwcnX1U3AODXJRCA0GiYZ7-Pu4KrgHOXr6Kbj5-IcG8TCwpiXmFKfyQmluBiU31xBnD93Ugvz41OKCxOTUvNSSeK8AIwMDC0NTExNzY0djohQBADZtKb4</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR PRODUCING FRIED BEEN CURD USING WHOLE GRAIN FLOUR</title><source>esp@cenet</source><creator>KOBAYASHI TAMIO</creator><creatorcontrib>KOBAYASHI TAMIO</creatorcontrib><description>PROBLEM TO BE SOLVED: To provide a new method for producing fried been curd using whole grain flour. SOLUTION: This method for producing the fried been curd comprises evenly mixing soybean whole grain flour with water at a weight ratio of (1:1)-(1:3) together with protein binding enzyme and thickening polysaccharides so as to prepare soybean flour paste, forming the soybean paste in a plate-like shape having a desired thickness, maturing the product at 30-60°C for 30-200 min or maturing at 3-10°C for 10-24 h, and cutting the plate-like paste after maturing to a desired size followed by deep-frying in edible oil. According to this method, it is possible to obtain the fried been curd which is rich in protein, carbohydrate, and inorganic salts such as potassium and dietary fiber through effectively using the whole components of soybeans with a much small amount of water used. COPYRIGHT: (C)2008,JPO&INPIT</description><language>eng</language><subject>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</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080710&DB=EPODOC&CC=JP&NR=2008154473A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080710&DB=EPODOC&CC=JP&NR=2008154473A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KOBAYASHI TAMIO</creatorcontrib><title>METHOD FOR PRODUCING FRIED BEEN CURD USING WHOLE GRAIN FLOUR</title><description>PROBLEM TO BE SOLVED: To provide a new method for producing fried been curd using whole grain flour. SOLUTION: This method for producing the fried been curd comprises evenly mixing soybean whole grain flour with water at a weight ratio of (1:1)-(1:3) together with protein binding enzyme and thickening polysaccharides so as to prepare soybean flour paste, forming the soybean paste in a plate-like shape having a desired thickness, maturing the product at 30-60°C for 30-200 min or maturing at 3-10°C for 10-24 h, and cutting the plate-like paste after maturing to a desired size followed by deep-frying in edible oil. According to this method, it is possible to obtain the fried been curd which is rich in protein, carbohydrate, and inorganic salts such as potassium and dietary fiber through effectively using the whole components of soybeans with a much small amount of water used. COPYRIGHT: (C)2008,JPO&INPIT</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2008</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLDxdQ3x8HdRcPMPUggI8ncJdfb0c1dwC_J0dVFwcnX1U3AODXJRCA0GiYZ7-Pu4KrgHOXr6Kbj5-IcG8TCwpiXmFKfyQmluBiU31xBnD93Ugvz41OKCxOTUvNSSeK8AIwMDC0NTExNzY0djohQBADZtKb4</recordid><startdate>20080710</startdate><enddate>20080710</enddate><creator>KOBAYASHI TAMIO</creator><scope>EVB</scope></search><sort><creationdate>20080710</creationdate><title>METHOD FOR PRODUCING FRIED BEEN CURD USING WHOLE GRAIN FLOUR</title><author>KOBAYASHI TAMIO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2008154473A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2008</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KOBAYASHI TAMIO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KOBAYASHI TAMIO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING FRIED BEEN CURD USING WHOLE GRAIN FLOUR</title><date>2008-07-10</date><risdate>2008</risdate><abstract>PROBLEM TO BE SOLVED: To provide a new method for producing fried been curd using whole grain flour. SOLUTION: This method for producing the fried been curd comprises evenly mixing soybean whole grain flour with water at a weight ratio of (1:1)-(1:3) together with protein binding enzyme and thickening polysaccharides so as to prepare soybean flour paste, forming the soybean paste in a plate-like shape having a desired thickness, maturing the product at 30-60°C for 30-200 min or maturing at 3-10°C for 10-24 h, and cutting the plate-like paste after maturing to a desired size followed by deep-frying in edible oil. According to this method, it is possible to obtain the fried been curd which is rich in protein, carbohydrate, and inorganic salts such as potassium and dietary fiber through effectively using the whole components of soybeans with a much small amount of water used. COPYRIGHT: (C)2008,JPO&INPIT</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_JP2008154473A |
| source | esp@cenet |
| 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 | METHOD FOR PRODUCING FRIED BEEN CURD USING WHOLE GRAIN FLOUR |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T13%3A26%3A04IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=KOBAYASHI%20TAMIO&rft.date=2008-07-10&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2008154473A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |