MILK-FLAVORED SOYBEAM PROTEIN COMPOSITION AND ITS PRODUCTION

PURPOSE:To obtain the subject composition free from soybean odor unique to soybean despite using soybean protein, having milk flavor nearly same as that of e.g. cow milk of animal protein. CONSTITUTION:This composition is obtained by homogenizing soybean protein, a making material and a milk-flavore...

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Bibliographische Detailangaben
Hauptverfasser:	NAKAMORI TOSHIHIRO, NAGATOMO SHINICHIRO, YOSHIDA HIDEAKI, HIROTSUKA MOTOHIKO
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS 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:	PURPOSE:To obtain the subject composition free from soybean odor unique to soybean despite using soybean protein, having milk flavor nearly same as that of e.g. cow milk of animal protein. CONSTITUTION:This composition is obtained by homogenizing soybean protein, a making material and a milk-flavored fatty oil in an aqueous system. When the composition is to be incorporated in a loaf of bread, calcium-soybean protein is used as the soybean protein and a dextrin as the masking material.