Patents Assigned to FOOD INDUSTRY RESEARCH & DEVELOPMENT INSTITUTUE
  • SUBTITUTE FOR FAT WITHIN MEAT AND THE FORMING METHOD THEREOF
    Publication number: 20130171317
    Abstract: The invention provides a meat-fat substitute, the forming composition thereof including: at least one edible gum; at least one starch; and water, wherein the at least one edible gum is present in an amount of about 0.5-20 parts by weight, the at least one starch is present in an amount of about 0.5-10 parts by weight and the water is present in an amount of about 60-99 parts by weight.
    Type: Application
    Filed: September 4, 2012
    Publication date: July 4, 2013
    Applicant: FOOD INDUSTRY RESEARCH & DEVELOPMENT INSTITUTUE
    Inventors: Hsiang-Wen CHANG, Mung-Jen TSAI
  • METHOD FOR PRODUCING STINKY BRINE FOR USE IN PRODUCTION OF STINKY TOFU AND FERMENTATION BROTH USED THEREFOR
    Publication number: 20130142906
    Abstract: A method for producing stinky brine for use in production of stinky tofu and a fermentation broth used therefor are provided. The method for producing stinky brine includes steps of inoculating a fermentation broth with microflora for producing the stinky brine. The fermentation broth includes at least 85˜153 g/L of tryptone and 15˜27 g/L of soytone, which may further include a trace amount of glucose, sodium chloride, dipotassium phosphate or a combination thereof.
    Type: Application
    Filed: October 23, 2012
    Publication date: June 6, 2013
    Applicant: FOOD INDUSTRY RESEARCH & DEVELOPMENT INSTITUTUE
    Inventor: Food Industry Research & Development Institutue