Powdery Soy Protein And Soy Protein-Containing Food Using The Same
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United States of America Patent
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Issued Date -
Sep 9, 2010
app pub date -
Mar 28, 2007
filing date -
Mar 31, 2006
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non-baked food prepared without resorting to baking. Moreover, it is intended to provide a powdery soy protein suitable for these foods. Namely, a powdery soy protein characterized by having an NSI of from 10 to 55, a solubility in 0.22 M trichloroacetic acid (TCA) of from 6 to 30% and a CP of from 50 to 98%; and a soy protein-containing food (a baked food or a non-baked food) prepared by binding this soy protein with a binder and molding.
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