PRODUCTION OF NOODLE USING WHOLE GRANULE BEAN CURD

PURPOSE:To obtain the subject noodles rich in dietary fibers, balanced in nutrients, excellent in palate taste, useful for health, etc., by incorporating wheat with a specified amount of specific whole granule bean curd. CONSTITUTION:In producing the objective noodles through conventional processes,...

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Bibliographische Detailangaben
Hauptverfasser:	TANIGUCHI YUJIRO, FUNATSU YASUHIRO
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
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the subject noodles rich in dietary fibers, balanced in nutrients, excellent in palate taste, useful for health, etc., by incorporating wheat with a specified amount of specific whole granule bean curd. CONSTITUTION:In producing the objective noodles through conventional processes, raw wheat flour is incorporated with 1-60 (pref. 10-40) wt.% of whole granule bean curd prepared from whole fat nondeodorized soybean flour of 10-1000 (pref. >=300) mesh.