Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1989-08-22
1991-02-26
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 62, 426634, 426582, 426583, 426573, 426574, 426581, 426641, 426643, 426557, 426565, 426579, 426602, 426585, 426577, A23L 120
Patent
active
049960644
ABSTRACT:
A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus Rhizopus and which exhibits a milk-coagulating activity (A) and a protease activity (B) such that the ratio of (A)/(B) is larger than 0.1, with soymilk thereby inducing coagulation, and collecting a resulting coagulated material. The novel foodstuffs produced have the benefit of lacking the bitterness and astringency common to soybean, abounds in emulsifying activity, exhibit a high water-retention property, and are smoothly agreeable to the taste. Thus, they have extensive utility as substitutes for raw materials in conventional processed foods. They are especially suitable for use as raw materials for emulsifiable foods.
REFERENCES:
patent: 3640725 (1972-02-01), Sherba et al.
patent: 3852480 (1974-12-01), Williams
Akano Hirofumi
Kawamura Yoshiya
Okumura Hajime
Sato Takeshi
Shimada Kyo
Cintins Marianne
Nakano Vinegar Co., Ltd.
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