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Title:
PROCESSED SOYBEAN PRODUCT HAVING MEAT-LIKE TEXTURE, METHOD FOR MANUFACTURING SAME AND PREPARED FOOD
Document Type and Number:
WIPO Patent Application WO/2018/008476
Kind Code:
A1
Abstract:
A processed soybean product is prepared by freezing tofu which is obtained by using a solidifying agent containing magnesium chloride and/or calcium sulfate, thawing the frozen tofu, then pressing the same, the given processed soybean product comprises soybean protein, soybean oil, water and the aforesaid solidifying agent, the water content of which is 55-75 wt% relative to the total processed soybean product, and has a breaking stress of 300-3500 gf/cm2. The processed soybean product thus obtained has an edible meat-like texture. The weight ratio of the magnesium chloride to the calcium sulfate (magnesium chloride/calcium sulfate) is about 50/50 to about 99/1. The processed soybean product may further comprise fat(s) and/or oil(s) other than the soybean oil originated from the starting soybeans. The content of the fat(s) and/or oil(s) in the processed soybean product is about 0.2-5 wt%. The content of the solidifying agent in the processed soybean product is about 0.1-1 wt%. The processed soybean product has a multilayer structure consisting of layers each having an average thickness of 10-1000 μm wherein the fat(s) and/or oil(s) may penetrate between the layers.

Inventors:
NAKASHIMA KOSAKU (JP)
Application Number:
PCT/JP2017/023594
Publication Date:
January 11, 2018
Filing Date:
June 27, 2017
Export Citation:
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Assignee:
WAKO FOODS CO LTD (JP)
International Classes:
A23L11/00; A23J3/00; A23J3/16
Domestic Patent References:
WO2009144793A12009-12-03
Foreign References:
JPS506736A1975-01-23
JPH1198970A1999-04-13
JPH10179072A1998-07-07
JPH1057002A1998-03-03
JPS5394047A1978-08-17
JPH03155764A1991-07-03
JP2003159023A2003-06-03
Attorney, Agent or Firm:
KUWATA Mitsuo et al. (JP)
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