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filingDate 1982-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1985-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 1985-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-4557936-A
titleOfInvention Soybean-based fibrous food material having improved preservability and texture
abstract A soybean-based fibrous food material of improved preservability can be produced by incorporating polyhydric alcohol into a fibrous soybean material. The fibrous soybean material is prepared by grinding whole grains of soybean between two opposing disc grinding members. The food material can also be improved in texture by incorporating metal cations in a form of edible salt and/or an organic acid having 2 to 6 carbon atoms, with polyhydric alcohol into soybean material. The thus obtained soybean-based fibrous food material is useful as an ingredient of meat products, fish products and so on.
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