摘要:
A food including proteins mainly of plant origin obtainable by a method including the steps consisting of: (i) selecting a natural source of plant proteins including nutrients; (ii) extracting vegetable juice from the natural source of plant proteins, the vegetable juice including almost all or all of the nutrients contained in the natural source of plant proteins; and (iii) treating the vegetable juice from step (ii) with transglutaminase, characterized in that the food also includes a food ingredient of non-animal origin when the natural source of plant proteins is made exclusively of soya.
摘要:
Provided is a tofu that enables an eater to enjoy eating by entertaining the eater in an aspect (sight) other than flavor (taste). Tofu includes incisions linearly formed on a top surface of the tofu. The incisions have a depth that does not reach a bottom surface of the tofu, and a depth direction of the incisions is substantially perpendicular to the top surface. When a colored liquid seasoning has been poured on the tofu, the incisions are recognizable as the colored liquid seasoning penetrates and pools in the incisions.
摘要:
Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.
摘要:
The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same.The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.
摘要:
A flavour composition comprising a compound of formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.
摘要:
The present invention relates to a method for inhibition of xanthine oxidase comprising administrating an effective amount of the extracts from Acacia spp.
摘要:
An improved tofu having reduced beany flavor, whiter color, more elasticity, reduced porosity and more consistent characteristics than traditional tofu.
摘要:
An automatic bean curd maker is provided in the present invention. Soybeans and water are blended and grinded to produce raw bean pulp, and the raw bean pulp is boiled in a steamer to form bean pulp. The bean pulp is mixed and stirred with coagulator to form soy custard in a stirring tank. Specifically, a coagulator dosing device and a coagulator tank are connected circulatedly wherein the coagulator dosing device supplies a predetermined amount of coagulator to the stirring tank. The soy custard in the stirring tank falls into a molding container to be molded and pressed to form bean curd. Thus, bean curd can be produced automatically.