Title:
SOYBEAN-DERIVED EDIBLE COMPOSITION AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2012/023453
Kind Code:
A1
Abstract:
The purpose of the present invention is to obtain an edible composition having a texture like nuts using soybeans as a starting material. An edible composition having a characteristic texture like nuts can be obtained by removing components soluble in an aqueous system from soybeans that are employed as a starting material, mixing the residual soybean-derived insoluble fraction with a saccharide and a fat at a specific composition ratio, molding the mixture and then baking the same. More specifically, the edible composition is characterized by: (a) the edible composition containing 0-9 g of water, 10-30 g of protein, 25-50 g of lipid, 20-50 g of carbohydrate and 0-9 g of ash, each per 100 g of the edible composition; (b) after baking, the edible composition containing 5-25 g of dietary fiber and 0-9 g of starch, each per 100 g of the edible composition; (c) after baking, the sum of the dietary fiber content and the protein content of the edible composition being 16-38 g per 100 g of the edible composition; and (d) after baking, the volume density of the edible composition being 0.75-1.25 g/cm3.
Inventors:
KUGITANI HIROFUMI (JP)
SAMOTO MASAHIKO (JP)
SAMOTO MASAHIKO (JP)
Application Number:
PCT/JP2011/068033
Publication Date:
February 23, 2012
Filing Date:
August 08, 2011
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
KUGITANI HIROFUMI (JP)
SAMOTO MASAHIKO (JP)
KUGITANI HIROFUMI (JP)
SAMOTO MASAHIKO (JP)
International Classes:
A23G3/50; A21D13/08; A21D2/36
Domestic Patent References:
| WO2007015519A1 | 2007-02-08 | |||
| WO2008123098A1 | 2008-10-16 |
Foreign References:
| JP2003079309A | 2003-03-18 | |||
| JPH08116883A | 1996-05-14 |
Other References:
AYA KAGAWA, STANDARD TABLES OF FOOD COMPOSITION IN JAPAN, KAGAWA NUTRITION UNIVERSITY SHUPPAN-BU, 1994, pages 70, 71, 92, 93, 192, 193
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Claims: