PRODUCTION OF HIGH-PROTEIN CUT BUCKWHEAT VERMICELLI STRIP

• Main Authors: UEKI YOSHIAKI, TANIGUCHI HITOSHI, OBATA SHIZUO
• Format: Patent
• Language: English
• Published: 07.12.1985
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE:To obtain the titled cut buckwheat vermicelli having a high nutritive value, sense of eating, flavor and hue, by using dried flour of an oil-in-water emulsion homogenized with soybean protein treated with a proteolytic enzyme, fat or oil or aqueous solvent as one of the raw materials. CONSTITUTION:Defatted soybeans are extracted with water, and reacted with an alkali protease to give a soybean protein solution treated with the proteolytic enzyme. A fat or oil, e.g. purified palm oil, and an aqueous solvent are added to the emulsify the solution. The resultant is then spray-dried and homogenized to afford dried flour of the oil-in-water emulsion. The dried emulsion flour is mixed and compounded with buckwheat flour, wheat flour, water, etc., and the resultant dough is rolled and cut to give the aimed cut buckwheat strips. Preferably, the content of the wheat protein in the raw materials is adjusted by using gluten.