Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1989-06-19
1991-06-25
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426550, 426618, 426622, 426634, A21D 200, A23L 110
Patent
active
050265687
ABSTRACT:
A soybean snack comprising 25-70 parts by weight of soybean powder of whole grain or soybean powder of hull-removed grain and 75-30 parts by weight of starch and/or cereal flour as main components is disclosed. This snack may be produced by grinding soybean of whole grain or soybean of hull-removed grain, adding to 25-70 parts by weight of the resultant soybean powder of whole grain or soybean powder of hull-removed grain with 75-30 parts by weight of starch and/or cereal flour and water, optionally adding a seasoning, a leavening agent and the like, adding an alkaline agent to make a pH of dry material after steam treatment 7.5-9.5, treating with steam to form a dough which has an elasticity and a plasticity which are substantially equivalent to those of the touch of rice cakes, rolling, molding, and forming a dry material to fry or to bake.
REFERENCES:
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patent: 3141776 (1964-07-01), Kaufmann et al.
patent: 3780188 (1973-12-01), Tsen et al.
patent: 4124727 (1978-11-01), Rockland et al.
patent: 4208476 (1980-06-01), Tsao
patent: 4440793 (1984-04-01), Seki
Baking for People with Food Allergies, U.S. Dept. of Agriculture, Home & Garden Bulletin, No. 147.
Edible Soy Flour and Soy Grits, Hafner Soybean Digest, vol. 19, No. 8, 6/59, pp. 8 and 9.
Ishiga Masaru
Ootsubo Toshimi
Takemori Toshio
Czaja Donald E.
Lotte Company Limited
Workman D.
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