发明名称 |
Sojabønnebaseret levnedsmiddelanalog og fremgangsmåde til fremstilling deraf |
摘要 |
Disclosed is a novel process for producing a cooked food analog from soybeans. The process comprises obtaining soybean milk and adding a coagulant to the soybean milk, preferably while the soybean milk is at a temperature in the range of about 70 DEG -90 DEG C (158 DEG -194 DEG F) to form a mixture of soybean curds and whey. The mixture of curds and whey is broken to obtain curd differentiation. The curds are then cooked, at a temperature and for a time effective to form small pieces of curd. The supernatant liquid is separated from the curds, and the curds are rapidly cooled. The present invention provides a process for obtaining food analogs having a wide range of organoleptic properties, from a scrambled egg analog, wherein the curds are soft and relatively large, to a cooked meat analog, wherein the curds are harder and relatively small. |
申请公布号 |
DK0578289(T3) |
申请公布日期 |
1997.01.13 |
申请号 |
DK19930201159T |
申请日期 |
1993.04.21 |
申请人 |
JENNINGS, RICHARD ALAN;HOLSCHER, RUDOLPH |
发明人 |
JENNINGS, RICHARD ALAN;HOLSCHER, RUDOLPH |
分类号 |
A23C20/02;A23J3/16;A23L15/00 |
主分类号 |
A23C20/02 |
代理机构 |
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代理人 |
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地址 |
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