Fermented food and its preparation
OwnerHiroshi Araki, Sato Araki +1inventors
InventorsHiroshi Araki, Sato Araki, Yuri Araki
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Abstract
A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk or milk ingredient powder containing milk sugar and a molding agent for increasing viscosity of composition; subjecting a mixed cooking composition with yeast to a fermentation condition to make a wet dough composition containing substantially no glucide; and baking or dry-solidifying it.
Claims7
A method of manufacturing yeast fermented foods, comprising:
- a) preparing a starting cooking composition containing at least 1) one main powder selected from bran powder and soy bean protein powder, 2) gluten powder for binding the main powder and 3) a milk or milk ingredient powder containing milk sugar, wherein the milk or milk ingredient is decomposed into a compound containing a glucose and galactose by a catabolic enzyme comprising β (beta)-glucosidase, and 4) an agent for increasing viscosity of composition;
- b) mixing the starting cooking composition with yeast or dry yeast powder and water to get a wet dough composition and subjecting the dough composition to a fermentation condition, whereby the yeast fermentation is carried out with glucose and galactose obtained by the decomposition of milk sugar in the milk or milk ingredient;
- and
- c) baking or dry-solidifying the fermented dough composition after shaping it in a proper shape.
A method of manufacturing yeast fermented foods, comprising:
- a) preparing a starting cooking composition containing at least 1) one main powder selected from bran powder and soy bean protein powder, 2) gluten powder for binding the main powder and 3) a milk or milk ingredient powder containing milk sugar, wherein the milk or milk ingredient is decomposed into a compound containing a glucose and galactose by a catabolic enzyme comprising β (beta)-glucosidase, and 4) an agent for increasing viscosity of composition;
- b) mixing the starting cooking composition with yeast or dry yeast powder and water to get a wet dough composition and subjecting the dough composition to a fermentation condition;
- and
- c) baking or dry-solidifying the fermented dough composition after shaping it in a proper shape, and
- wherein the starting cooking composition further comprises bean-curd refuse powder and/or rice bran powder, and
- wherein the agent includes at least one of psyllium powder, sodium Alginate, Xanthan gum, Guar gum, Pectin, Glucomannan, and Arabic gum;
- and
- whereby the yeast fermented food produced is substantially without any glucide.
Dependencies are inferred from the claim text.