Food or edible material: processes – compositions – and products – Processes – Heat treatment of food material by contact with glyceridic...
Patent
1995-03-06
1997-01-07
Pratt, Helen
Food or edible material: processes, compositions, and products
Processes
Heat treatment of food material by contact with glyceridic...
426 46, 426445, 426460, 426465, 426466, 426470, 426549, 426625, 426634, A21D 236, A23L 10522
Patent
active
055914713
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a method for producing puffed food and a puffed food dough. More particularly, the invention relates to a method for producing puffed food characterized by a higher content of soybean protein and dietary fiber and a lower content of cholesterol and a dough used for such food.
BACKGROUND ART
Recently, to avoid various problems caused by eating too much animal food, low-calorie foodstuffs have been drawing public attention as healthy food. In addition, the relation between food and prevention of diseases has been clarified, and it is known, for example, that those containing fibers and less fat help to reduce risks of cancer, and those containing fibers and less cholesterol reduce risks of coronary heart diseases. Thus, healthy food that helps to maintain and promote human health attracts public attention, and such food that is rich in protein and low in calories and contains dietary fibers and the like is studied, and sold in the market.
Although various healthy foods have been studied and commercialized as described above, because the term, "healthy food", has not been clearly defined, and has for different meanings, it has caused a problem that misunderstanding or confusion on the part of consumers In order to solve the problem, the U.S. Food and Drug Administration (FDA) has established a guideline stating, if total fat, saturated fat, cholesterol and sodium contained in a serving size of a particular foodstuff are higher than specified levels, the foodstuff cannot be claimed as being a healthy food. More specifically, a foodstuff of a meal type, for example, cannot be claimed as being healthy food, if total fat of 26.0 g or more, saturated fat of 8.0 g or more, cholesterol of 120 mg or more and sodium of 960 mg or more are contained in a serving size of the particular foodstuff. In the case of packaged foodstuffs, a nutritional specification showing contents of ingredients must be provided as well.
Of the above-mentioned healthy foods, those using a soybean protein instead of animal meat protein are very important to prevent intake of excessive fat and calories. Since a soybean protein is particularly excellent in the balance of essential amino acids, and very nutritious, a variety of foodstuffs rich in protein and low in calories with a soybean protein contained-as a protein source are studied. As a part of such study, addition of a soybean protein to such puffed food as bread has been also studied. In a puffed food like bread which is made from such milled grains as wheat flour, starches and such expanding agent as yeast and baking powder, if a soybean protein is used entirely or partly in place of such material as wheat flour, the puffed food obtained is low in loaf capacity and gives a tough touch, when it is eaten, so a foodstuff that sufficiently satisfies the human taste has never been obtained. In order to solve the problem, the inventors proposed a method of obtaining a bread-like puffed food that comprises a soybean protein, wheat flour and eggs, and that has a high content of soybean protein by puffing a dough using an expanding agent (see Japan Laid-open Pat. No. 144936/1989).
The puffed food produced by such method as disclosed in the laid-open patent is high in loaf capacity, excellent in touch, flavor and nutritional balance, and is favorably accepted in Japan, United States and many other countries. However, has the problem that the puffed food obtained in such manner contains much cholesterol, and fails to meet the above-mentioned FDA specification, because eggs that are high in cholesterol content are used as a foaming agent for improving the touch and the puffing effect. It is another problem that the food cannot be served to those who are religiously prohibited from eating eggs. Additionally, use of chemical expanding agents has been a problem as well.
In the light of such problems, it is an object of the invention to provide a method for producing a food superior in flavor, touch and nutritional balance, low in cholesterol content
REFERENCES:
patent: 3615658 (1971-10-01), Glabe
patent: 3978244 (1976-08-01), Sair
patent: 4757007 (1988-07-01), Satoh et al.
patent: 5009916 (1991-04-01), Colliopoulos
patent: 5026568 (1991-06-01), Takemori et al.
Idomoto Norihumi
Niwano Shichiro
Niwano Shichiro
Pratt Helen
LandOfFree
Production method of puffed food and puffed food dough does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Production method of puffed food and puffed food dough, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Production method of puffed food and puffed food dough will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1762410