BEAN PROCESSED FOOD COMPRISING THE MAXIMAL CONTENT OF RICE INGREDIENT AND METHOD OF PREPARING THE SAME

• Main Authors: LEE, SAM PIN, JIN, IK HUN, SON, SE JIN
• Format: Patent
• Language: English; Korean
• Published: 08.03.2012
• 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: Bean processed food containing improved content of rice components, and a producing method thereof are provided to improve the texture and nutrition of the food. CONSTITUTION: A producing method of bean processed food comprises the following steps: mixing rice and yeast with water to obtain a rice solution; mixing full fat-active raw soybean fine powder and gelatin with water to obtain a defatted soybean solution; mixing the rice solution and the defatted soybean solution, and adding a coagulating agent into the mixture; and coagulating and heat-processing the mixture. The rice solution contains 10-40 parts of rice by weight and 0.01-0.1 parts of yeast by weight for 100 parts of water by weight. The defatted soybean solution contains 10-40 parts of full fat-active raw soybean fine powder by weight and 0.1-0.25 parts of gelatin by weight for 100 parts of water by weight.