Title:
【発明の名称】柿渋利用食品の製造方法及び米加工品の製造方法
Document Type and Number:
Japanese Patent JP3086679
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To produce a food utilizing a persimmon tannin capable of manifesting coagulating effects on proteins, strengthening actions on vegetable tissues and reducing the amount of salts used such as an alkaline aqueous solution containing potassium carbonate and excellent in shape retaining properties and practicality by adding an aqueous solution prepared by dissolving the persimmon tannin to a wheat flour or a rice flour. SOLUTION: An aqueous solution prepared by dissolving a persimmon tannin is added to a wheat flour or a rice flour to produce a food utilizing the persimmon tannin such as noodles, a dumpling or a rice cake. The persimmon tannin as a coagulating agent is preferably added to a soybean milk to produce a soybean milk curd. Rice is preferably dipped in the aqueous solution prepared by dissolving the persimmon tannin and then subjected to dewatering, watering and heating to produce a high-water content-based processed rice product such as a rice gruel, a porridge of rice and vegetables, a risotto or a doria. Furthermore, the persimmon tannin is obtained by finely cutting 3 kg of unripe persimmons [flat seedless persimmons called Shonai-gaki), then adding 20 l of water thereto, heating the resultant mixture at 80 deg.C and subsequently filtering the heated liquid with a gauze.
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Inventors:
Masato Kanai
Yoshikazu Sato
Keiko Morohashi
Takashi Nabetani
Youichi Yoshii
Kusunoki Masatoshi
Kazunori Egawa
Michio Furuta
Yoshikazu Sato
Keiko Morohashi
Takashi Nabetani
Youichi Yoshii
Kusunoki Masatoshi
Kazunori Egawa
Michio Furuta
Application Number:
JP35887198A
Publication Date:
September 11, 2000
Filing Date:
December 17, 1998
Export Citation:
Assignee:
Niigata Prefecture
International Classes:
A23L11/00; A23L7/10; A23L7/109; (IPC1-7): A23L1/16; A23L1/10
Domestic Patent References:
| JP9201173A | ||||
| JP60244251A |
Attorney, Agent or Firm:
Tsuyoshi Yoshii (1 person outside)