FOOD MATERIAL HAVING PALATE FEELING LIKE BOILED YOLK AND FOOD UTILIZING THE SAME

PROBLEM TO BE SOLVED: To obtain the subject food materials having a feeling of fine grains like yolk of a hard boiled egg and the grains are not bonded each other by treating a specific vegetable grain with a protein insolublizing agent. SOLUTION: The vegetable grain (A) surrounded with individually...

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Bibliographische Detailangaben
Hauptverfasser:	UESUGI SHIGEMI, HIROTSUKA MOTOHIKO, NAGAO YASUE
Format:	Patent
Sprache:	eng
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:	PROBLEM TO BE SOLVED: To obtain the subject food materials having a feeling of fine grains like yolk of a hard boiled egg and the grains are not bonded each other by treating a specific vegetable grain with a protein insolublizing agent. SOLUTION: The vegetable grain (A) surrounded with individually separated, faultless cell walls is treated with the protein insolublizing agent. The protein insolublizing agent is preferably, alkaline earth metals, acids, organic solvents, and the acids which is the protein insolublizing agent, is preferably dressing including acetic acid, citric acid, malic acid, hydrochloric acid, lactic acid or the like, the average particle size of the vegetable grain (A) is preferably 50 to 500 μm, and the vegetable grain (A) is preferably included in an amount of 1 to 17% in dry weight base in the water containing food material.