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1. 发明申请

US20100316781A1 YUBA 审中-公开
公开(公告)号：US20100316781A1
公开(公告)日：2010-12-16
申请号：US12850434
申请日：2010-08-04
申请人： Elji Kojima , Toshiaki Aoyama
发明人： Elji Kojima , Toshiaki Aoyama
IPC分类号： A23L1/28 , A23L1/20
CPC分类号： A23C11/103 , A23L11/07 , A23L11/09
摘要： A bean curd skin having improved flavor and texture is provided by allowing the flavor and texture of the bean curd skin to be modified. An liquid bean extract including as a principal component a germinated bean extract derived from a germination-treated bean as a raw material is heated to obtain the bean curd skin. It is preferred that the germination-treated bean be germinated to an extent where the bitterness of the bean curd skin is reduced, and where the germination percentage of the germination-treated bean is 10% to 100%. The weight ratio of γ-aminobutyric acid to isoflavone in the liquid bean extract is more preferably in the range of 10 to 100 and 250 to 100. It is also preferred that the liquid bean extract further contains a common bean extract that is derived from a germination-untreated bean not subjected to germination treatment as a raw material
摘要翻译：通过允许改变豆腐皮肤的风味和质地，提供改善风味和质感的豆腐皮肤。以作为原料的萌发处理豆的萌发豆提取物为主要成分的液体豆提取物被加热，得到豆腐皮。萌发处理的豆优选发芽到豆腐皮肤的苦味降低的程度，发芽处理的豆的发芽百分比为10％至100％。液体豆提取物中γ-氨基丁酸与异黄酮的重量比更优选在10〜100和250〜100的范围内。还优选的是，液体豆提取物还含有普通的豆提取物，其衍生自未经发芽处理的萌发豆作为原料

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