METHOD FOR PRODUCING PROTEIN PUFFED FOOD

METHOD FOR PRODUCING PROTEIN PUFFED FOOD

PROBLEM TO BE SOLVED: To provide a method for producing fried bean curd having soybean protein paste as the raw material, intended for finishing palate feeling after cooking and processing in smooth palate feeling with good melting in the mouth. SOLUTION: The method for producing the fried bean curd...

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Hauptverfasser: OI AKIO, UENO CHIZURU
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Sprache:eng
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FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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creator OI AKIO
UENO CHIZURU
description PROBLEM TO BE SOLVED: To provide a method for producing fried bean curd having soybean protein paste as the raw material, intended for finishing palate feeling after cooking and processing in smooth palate feeling with good melting in the mouth. SOLUTION: The method for producing the fried bean curd includes mixing a fixed quantity of acetic acid tapioca starch and fiber so as to greatly swell more than a conventional product when deep-frying in oil, and on the other hand, to avoid volume decrease even after boiling in soup, and to easily infiltrate fixed hardness (chewability) and soup into the inside. COPYRIGHT: (C)2011,JPO&INPIT
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subjects FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
title METHOD FOR PRODUCING PROTEIN PUFFED FOOD
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