PREPARATION OF SOYBEAN FOOD
PURPOSE:To remarkably extend the application field of whole soybean and to obtain the titled food such as snack cake, etc., having high nutritive value at a low cost, by freeze-drying steamed whole soybean and applying taste, flavor and palatability to the soybean keeping the freeze-dried texture. C...
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| creator | OTA NAOAKI TAKADA KOKICHI YAMAGUCHI TAKESHI SUENAGA HIKARI NAGAHAMA MASAHARU |
| description | PURPOSE:To remarkably extend the application field of whole soybean and to obtain the titled food such as snack cake, etc., having high nutritive value at a low cost, by freeze-drying steamed whole soybean and applying taste, flavor and palatability to the soybean keeping the freeze-dried texture. CONSTITUTION:Whole soybeans are steamed and freeze-dried by conventional method. The objective food can be prepared by applying taste, flavor and palatability to the processed soybeans while keeping the freeze-dried texture. Preferably, the processed soybeans are imparted with the taste and flavor of nuts by impregnating oils and fats or coated with a coating material such as sugar, chocolate, etc. |
| format | Patent |
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CONSTITUTION:Whole soybeans are steamed and freeze-dried by conventional method. The objective food can be prepared by applying taste, flavor and palatability to the processed soybeans while keeping the freeze-dried texture. Preferably, the processed soybeans are imparted with the taste and flavor of nuts by impregnating oils and fats or coated with a coating material such as sugar, chocolate, etc.</description><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1988</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19880809&DB=EPODOC&CC=JP&NR=S63192355A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19880809&DB=EPODOC&CC=JP&NR=S63192355A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OTA NAOAKI</creatorcontrib><creatorcontrib>TAKADA KOKICHI</creatorcontrib><creatorcontrib>YAMAGUCHI TAKESHI</creatorcontrib><creatorcontrib>SUENAGA HIKARI</creatorcontrib><creatorcontrib>NAGAHAMA MASAHARU</creatorcontrib><title>PREPARATION OF SOYBEAN FOOD</title><description>PURPOSE:To remarkably extend the application field of whole soybean and to obtain the titled food such as snack cake, etc., having high nutritive value at a low cost, by freeze-drying steamed whole soybean and applying taste, flavor and palatability to the soybean keeping the freeze-dried texture. CONSTITUTION:Whole soybeans are steamed and freeze-dried by conventional method. The objective food can be prepared by applying taste, flavor and palatability to the processed soybeans while keeping the freeze-dried texture. Preferably, the processed soybeans are imparted with the taste and flavor of nuts by impregnating oils and fats or coated with a coating material such as sugar, chocolate, etc.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1988</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAOCHINcAxyDPH091Pwd1MI9o90cnX0U3Dz93fhYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxXgHBZsaGlkbGpqaOxsSoAQBYeyDR</recordid><startdate>19880809</startdate><enddate>19880809</enddate><creator>OTA NAOAKI</creator><creator>TAKADA KOKICHI</creator><creator>YAMAGUCHI TAKESHI</creator><creator>SUENAGA HIKARI</creator><creator>NAGAHAMA MASAHARU</creator><scope>EVB</scope></search><sort><creationdate>19880809</creationdate><title>PREPARATION OF SOYBEAN FOOD</title><author>OTA NAOAKI ; TAKADA KOKICHI ; YAMAGUCHI TAKESHI ; SUENAGA HIKARI ; NAGAHAMA MASAHARU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPS63192355A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1988</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>OTA NAOAKI</creatorcontrib><creatorcontrib>TAKADA KOKICHI</creatorcontrib><creatorcontrib>YAMAGUCHI TAKESHI</creatorcontrib><creatorcontrib>SUENAGA HIKARI</creatorcontrib><creatorcontrib>NAGAHAMA MASAHARU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OTA NAOAKI</au><au>TAKADA KOKICHI</au><au>YAMAGUCHI TAKESHI</au><au>SUENAGA HIKARI</au><au>NAGAHAMA MASAHARU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PREPARATION OF SOYBEAN FOOD</title><date>1988-08-09</date><risdate>1988</risdate><abstract>PURPOSE:To remarkably extend the application field of whole soybean and to obtain the titled food such as snack cake, etc., having high nutritive value at a low cost, by freeze-drying steamed whole soybean and applying taste, flavor and palatability to the soybean keeping the freeze-dried texture. CONSTITUTION:Whole soybeans are steamed and freeze-dried by conventional method. The objective food can be prepared by applying taste, flavor and palatability to the processed soybeans while keeping the freeze-dried texture. Preferably, the processed soybeans are imparted with the taste and flavor of nuts by impregnating oils and fats or coated with a coating material such as sugar, chocolate, etc.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PREPARATION OF SOYBEAN FOOD |
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