Raw material for food containing soybean component, food...

A - Human Necessities – 23 – L

Patent

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A23L 1/20 (2006.01)

Patent

CA 2518128

A food containing soybean components that even at restoration to ordinary temperature after freeze-up (including lyophilization), exhibits smooth texture; a process for producing the food; and a raw material for the food. This food is produced by mixing with a soymilk liquid (a) not only a soymilk coagulant (b) capable of coagulating the soymilk liquid (a) and a gelling agent (c) capable of gelation of soybean curd components at cooling but also a thickening treatment agent (d) derived from yam belonging to Dioscoreacea and/or a thickening heat treatment agent (e) derived from cheese whey, optionally together with a shape loss preventing agent (f) derived from an animal protein, thereafter heating the mixture to coagulation temperature dependent on the soymilk coagulant (b) or higher and finally cooling the hot mixture.

L'invention concerne un aliment contenant des constituants de soja et présentant une texture lisse même lors d'un retour à température ambiante après une congélation (y compris une lyophilisation). L'invention concerne également un procédé de production de cet aliment et une matière brute destinée à cet aliment. Ledit aliment est produit par mélange, avec un liquide de lait de soja (a), d'un coagulant de lait de soja (b) permettant de coaguler le liquide de lait de soja (a) et d'un agent gélifiant (c) permettant la gélification des constituants de caillé de soja lors du refroidissement, ainsi que d'un agent de traitement épaississant (d) dérivé d'une igname appartenant à Dioscoreacea et/ou d'un agent de traitement thermique épaississant (e) dérivé de petit lait de fromage, éventuellement avec un agent de conservation de forme (f) dérivé d'une protéine animale, à chauffer le mélange à une température de coagulation dépendant du coagulant de lait de soja (b) ou à une température supérieure, puis à refroidir le mélange chaud.

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