PRODUCTION METHOD OF VEGETABLE ALBUMIN FOOD

To provide a technology which enables the production of vegetable albumin food made from non-oil-pressed soybeans.SOLUTION: Non-oil-pressed soybeans are immersed in liquid for a prescribed time. The immersed non-oil-pressed soybeans are input as main raw material with other inputs into an extruder f...

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Bibliographische Detailangaben
Hauptverfasser:	YAMAGUCHI HIROYUKI, KONDO SEI, OGINO TOMOYASU, KATO TEIICHIRO, MATSUO KAZUE, TAKEUCHI SHIN
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	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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Beschreibung
Zusammenfassung:	To provide a technology which enables the production of vegetable albumin food made from non-oil-pressed soybeans.SOLUTION: Non-oil-pressed soybeans are immersed in liquid for a prescribed time. The immersed non-oil-pressed soybeans are input as main raw material with other inputs into an extruder for heating and kneading as well as extrusion molding.SELECTED DRAWING: Figure 2 【課題】搾油していない大豆を主原料とする植物性蛋白食品を製造可能な技術を提供する。【解決手段】搾油されていない未搾油大豆を液体に所定時間浸漬し、浸漬された前記未搾油大豆を主原料とする投入物をエクストルーダーに投入して加熱混錬すると共に押出成形した。【選択図】図２