Textured vegetable proteinとは 意味・読み方・使い方

The vegetable protein food material comprises textured vegetable protein preferably obtained through swelling textured soybean protein followed by drying the swollen textured soybean.例文帳に追加

組織状植物蛋白、好ましくは組織状大豆蛋白を膨潤後に乾燥させたものであることを特徴とする植物蛋白食品素材。 - 特許庁

The textured vegetable protein to be used has ≤15% of water content.例文帳に追加

水分含量が15%以下である組織状植物蛋白を用いる。 - 特許庁

The subject method for producing textured protein is characterized by comprising adding both of animal extract and vegetable extract to vegetable protein at the stage of the raw material or after obtaining the textured protein in the process for producing the textured protein through using the main raw material consisting of vegetable protein, starch and water, and extruding the main raw material under hot pressing.例文帳に追加

植物性蛋白、澱粉及び水を主原料とし、加圧加熱下に押し出して組織状蛋白を製造する工程において、原料の段階或いは組織状蛋白を製造した後に動物性エキスと植物性エキスを併用して添加することを特徴とする組織状たん白の製造法。 - 特許庁