FOAMED FOOD COMPRISING SOYBEAN FLOUR AS THE MAIN COMPONENT

• Main Authors: NISHIOKA, AKIHIRO, HATA, KIMIMASA, NISHIOKA, MIKA, KOYAMA, KIYOHITO, HIGASHINO, MAYUMI
• Format: Patent
• Language: English; French; Japanese
• Published: 06.04.2006
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

A foamed food dough and a foamed food such as bread comprising soybean flour as the main component which can form a spongy crosslinked network structure without resorting to wheat gluten or silk fibroin; and a foamed food dough and a foamed food such as bread comprising soybean flour as the main component wherein the content of the soybean flour is larger than 50 parts by weight and the content of wheat flour is smaller than 50 parts by weight (100 parts by weight in total). Cette invention concerne une pâte alimentaire levée et un aliment levé, du pain par exemple, comprenant de la farine de soja comme ingrédient principal ; ils sont capables de former une structure de réseau réticulée spongieuse, sans qu'il soit besoin d'avoir recours au gluten de blé ou à la fibroïne de soie. L'invention concerne aussi une pâte alimentaire moussée et un aliment moussé, du pain par exemple, comprenant de la farine de soja comme ingrédient principal. Le contenu en farine de soja est supérieur à 50 parts parpoids et le contenu en farine de blé est inférieur à 50 parts par poids (100 parts par poids au total).