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Title:
DELICIOUS SOYBEAN MALT FREE FROM ILL ODOR
Document Type and Number:
Japanese Patent JPS6283861
Kind Code:
A
Abstract:

PURPOSE: To obtain the titled soybean malt converted its surface with mycelia of aspergillus, having delicious taste and excellent digestibility, absorbability and nutrient value and suitable as a raw material for various processed foods, by mixing streamed or boiled soybean with powdery cellulose, starch, etc., and inoculating the mixture with speed malt and fermenting.

CONSTITUTION: Soybean (e.g. defatted soybean) is washed with water, immersed in water, steamed or boiled and left to cool. The steamed soybean is mixed with about 2W6% cellulose powder and/or about 10W15% starchy raw material (e.g. corn flour) based on the weight of the steamed soybean. The mixture is inoculated with a small amount of a seed malt for the production of rice malt and fermented. The objective edible soybean malt having delicious taste, low viscosity and free from ill odor and obtained by the above procedure is closely covered with the cellulose powder or starchy raw material containing the mycelia of aspergillus proliferated therein. The edible soybean malt can be suitably used as a raw material for various processed foods such as cheese, sausage, hamburger steak, fish paste product, potage, etc.


Inventors:
Fukuyama, Tatsuhiko
Sago, Tsutomu
Application Number:
JP1985000224250
Publication Date:
April 17, 1987
Filing Date:
October 09, 1985
Export Citation:
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Assignee:
BELL SHOKUHIN KK
International Classes:
A23K1/00; A21D2/36; A23C19/093; A23C20/00; A23K1/14; A23L1/16; A23L1/20; A23L1/31; A23L1/314; A23L1/325; (IPC1-7): A21D2/36; A23C19/093; A23C20/00; A23K1/00; A23K1/14; A23L1/16; A23L1/20; A23L1/31; A23L1/325
Domestic Patent References:
JPS4720399A
JPS5122891A1976-02-23
JPS59210884A1984-11-29
JPS60166248A1985-08-29