| 摘要 |
The preparation of a food processing edible salted product such as bread/salted meat to reduce the salt proportion of the product, comprises mixing liquid composition (10) based on a dairy product and/or liquid juice having vegetable proteins at 27-50[deg]C with a flour, yeast/leaven and salt, and kneading the mixture to distribute the extracts. The liquid composition contains hot released extracts having oak fragments. The mixing comprises adding flour in higher weight quantity without exceeding the double with the quantity of the liquid composition. The preparation of a food processing edible salted product such as bread/salted meat to reduce the salt proportion of the product, comprises mixing liquid composition (10) based on a dairy product and/or liquid juice having vegetable proteins at 27-50[deg]C with a flour, yeast/leaven and salt, and kneading the mixture to distribute the extracts. The liquid composition contains hot released extracts having oak fragments. The mixing comprises adding flour in a higher weight quantity without exceeding the double with the quantity of the liquid composition. The weight of the liquid composition compared to the flour quantity is sufficient to reduce the salt quantity below a threshold of 1.8 wt.% compared to the flour quantity. The liquid composition is prepared from an original vegetable substance mixed with hot fragments of roasted oak. The roasted oak (20) fragments are obtained by roasting process having water evacuation, a preheating then offset heating. The mixing is carried out with an aqueous filtrate of the products having soyabeans, rice, oats, almond, hazel nut, potato, coconut and vanilla. Independent claims are included for: (1) a bread containing oak; and (2) a ham containing oak. |
