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    Method for preparation of solid foodstuffs
    1.
    发明授权
    Method for preparation of solid foodstuffs 失效
    固体食品的制备方法

    公开(公告)号：US4883683A

    公开(公告)日：1989-11-28

    申请号：US285024

    申请日：1988-12-16

    申请人： Hiroyuki Sano ,  Masatoshi Kizaki ,  Yukiya Iwanaga

    发明人： Hiroyuki Sano ,  Masatoshi Kizaki ,  Yukiya Iwanaga

    IPC分类号： A23C19/093 ,  A23C20/00

    CPC分类号： A23C20/005 ,  A23C19/093

    摘要： A method for preparation of solid foodstuff comprises reacting an alkaline earth metal-type solidifying agent with an emulsion comprising soybean protein, a casein, oils and fats and water with heating. According to this method, mixing and emulsification of raw materials can be performed in a shortened period of time. In spite of agitation with heating, products free from sandy feeling or dryness and crumbling but having an excellent melt in the mouth can stably be obtained.

    摘要翻译： 固体食品的制备方法包括使碱土金属型固化剂与包含大豆蛋白，酪蛋白，油和脂肪和水的乳液加热反应。 根据该方法，原料的混合和乳化可以在缩短的时间内进行。 尽管加热搅拌，但是可以稳定地获得没有沙质感或干燥和粉碎但在口中具有优异熔体的产品。

    Method for preparing solid foodstuffs
    2.
    发明授权
    Method for preparing solid foodstuffs 失效
    固体食品的制备方法

    公开(公告)号：US4865865A

    公开(公告)日：1989-09-12

    申请号：US95321

    申请日：1987-09-10

    申请人： Hiroyuki Sano ,  Masatoshi Kizaki

    发明人： Hiroyuki Sano ,  Masatoshi Kizaki

    IPC分类号： A23C19/093 ,  A23C20/00 ,  A23J3/00 ,  A23J3/16

    CPC分类号： A23C20/005 ,  A23C19/093

    摘要： Solid foodstuffs, such as cheese-like foodstuffs, are prepared from soybean protein, casein, oils and/or fats and water by first intimately mixing the soybean protein with water to entirely wet or hydrate the soybean protein prior to or separately from melting the casein by heating the system to an elevated temperature with agitation. In spite of the agitation with heating, the solid foodstuffs produced by the method have a smooth body which is free from a sandy feeling, dryness and crumbling and also has an excellent melting feeling to the tongue and mouth.

    摘要翻译： 在大豆蛋白，酪蛋白，油和/或脂肪和水之前，通过首先将大豆蛋白与水紧密混合来制备固体食物，例如乳酪状食品，以在将酪蛋白或酪蛋白熔化之前完全湿润或水合大豆蛋白 通过在搅拌下将系统加热到升高的温度。 尽管加热搅拌，但通过该方法生产的固体食品具有光滑的身体，其没有沙质感，干燥和粉碎，并且还具有优异的舌头和嘴部熔化感。