TEXTURE OR FLAVOR IMPROVER FOR PRODUCTION OF SOYBEAN PROCESSED FOOD, AND SOYBEAN PROCESSED FOOD

PROBLEM TO BE SOLVED: To provide a soybean processed food having novel flavor and texture or a soybean processed food improved in the flavor and texture of a conventional product, which is differentiated from a conventional soybean processed food such as tofu.SOLUTION: The soybean processed food use...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	SAMOTO MASAHIKO, ITO KIMIHIRO, SUGANO HIDEO, UENO CHIZURU, SAITO KOICHI, KANAMORI JIRO
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a soybean processed food having novel flavor and texture or a soybean processed food improved in the flavor and texture of a conventional product, which is differentiated from a conventional soybean processed food such as tofu.SOLUTION: The soybean processed food uses, as a raw material, a soybean emulsion composition having a protein content relative to dry material of at least 25 wt.%, a fat content (a content as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt.%, and an LCI value of at least 55%.