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1. WO2000038538 - PROCESS FOR PRODUCING SILK-TYPE $i(ATSUAGE) HAVING STRONG COATING

Publication Number WO/2000/038538
Publication Date 06.07.2000
International Application No. PCT/JP1999/007364
International Filing Date 28.12.1999
Chapter 2 Demand Filed 26.07.2000
IPC
A23C 20/02 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
20Cheese substitutes
02containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
CPC
A23C 20/025
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
20Cheese substitutes
02containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
025mainly containing proteins from pulses or oilseeds, e.g. soy curd, tofu
Applicants
  • FUJI OIL CO., LTD. [JP/JP]; 1-5, Nishishinsaibashi 2-chome Chuo-ku Osaka-shi Osaka 542-0086, JP (AllExceptUS)
  • ADACHI, Tomohiko [JP/JP]; JP (UsOnly)
  • OOMURA, Hiroki [JP/JP]; JP (UsOnly)
  • NAKATANI, Shin [JP/JP]; JP (UsOnly)
  • AKASAKA, Takeshi [JP/JP]; JP (UsOnly)
Inventors
  • ADACHI, Tomohiko; JP
  • OOMURA, Hiroki; JP
  • NAKATANI, Shin; JP
  • AKASAKA, Takeshi; JP
Priority Data
10/37290028.12.1998JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) PROCESS FOR PRODUCING SILK-TYPE $i(ATSUAGE) HAVING STRONG COATING
(FR) PROCEDE DE PRODUCTION D'$i(ATSUAGE) D'ASPECT LISSE POURVU D'UN ENROBAGE RESISTANT
Abstract
(EN)
A process for producing a silk-type $i(atsuage) (deep-fried bean curd block) having a strong coating wherein saccharides undergoing strong Maillard reactions are added to soybean milk. It is preferable to add the saccharides in an amount from 0.5 % up to 4 % based on the soybean milk-containing material. Compared with the conventional products, the thus obtained $i(atsuage) suffers from no peeling of the coating when cooked in soup. Thus, the above process contributes to the improvement of the commercial value of $i(atsuage), the popularization of cooked products thereof and, in its turn, the progress in the food industry.
(FR)
L'invention concerne un procédé de production d'un $i(atsuage )d'aspect lisse (tofu grillé) pourvu d'un enrobage résistant. Selon ce procédé, des saccharides ayant subi de fortes réactions de Maillard sont ajoutés au lait de soja. Il est préférable d'ajouter les saccharides selon une quantité comprise entre 0,5 % et 4 % du matériau à base de lait de soja. Par rapport aux produits traditionnels, le fait de ne pas éplucher $i(atsuage) ainsi obtenu est un inconvénient lorsqu'il est utilisé dans la soupe. Par conséquent, le procédé selon l'invention permet d'améliorer la valeur commerciale de l'$i(atsuage),de populariser les produits cuisinés avec ce dernier et de faire progresser l'industrie alimentaire.
Also published as
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