JPS5577870A - Preparation of food from soybean milk and glucomannan - Google Patents
Preparation of food from soybean milk and glucomannanInfo
- Publication number
- JPS5577870A JPS5577870A JP14963678A JP14963678A JPS5577870A JP S5577870 A JPS5577870 A JP S5577870A JP 14963678 A JP14963678 A JP 14963678A JP 14963678 A JP14963678 A JP 14963678A JP S5577870 A JPS5577870 A JP S5577870A
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- soybean milk
- glucomannan
- containing soybean
- dispersion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010469 Glycine max Nutrition 0.000 title abstract 7
- 244000068988 Glycine max Species 0.000 title abstract 7
- 235000013336 milk Nutrition 0.000 title abstract 7
- 239000008267 milk Substances 0.000 title abstract 7
- 210000004080 milk Anatomy 0.000 title abstract 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title abstract 3
- 229920002581 Glucomannan Polymers 0.000 title abstract 3
- 229940046240 glucomannan Drugs 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 title 1
- 235000000346 sugar Nutrition 0.000 abstract 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 239000006185 dispersion Substances 0.000 abstract 2
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000015142 cultured sour cream Nutrition 0.000 abstract 1
- 150000002148 esters Chemical class 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 239000000845 maltitol Substances 0.000 abstract 1
- 235000010449 maltitol Nutrition 0.000 abstract 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract 1
- 229940035436 maltitol Drugs 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 150000007524 organic acids Chemical class 0.000 abstract 1
- 239000001814 pectin Substances 0.000 abstract 1
- 235000010987 pectin Nutrition 0.000 abstract 1
- 229920001277 pectin Polymers 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
PURPOSE: To prepare a health food having excellent taste and texture similar to those of sour cream, by dispersing glucomannan in sugar-containing soybean milk, and adding soybean milk and an organic acid to the dispersion.
CONSTITUTION: Soybean milk having a Brix index of 8W12 is mixed with 20W 30wt% of sugar composed mainly of maltitol to obtain sugar-containing soybean milk. Powdery glucomannan is added to the above sugar-containing soybean milk while stirring to a concentration of 1W2wt%, and after dispersing homogeneously, aged for 30W60min. 100Pts by wt. of the dispersion is mixed with 25W35pts of a sugar-containing soybean milk prepared, separately to the above, by adding sugar, pectin, carrageenan, sugar ester, calcium tertiary phosphate, etc., and further added with citric acid dissolved in a small amount of water to adjust the pH of the whole composition to 4.6W5.0.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14963678A JPS5577870A (en) | 1978-12-05 | 1978-12-05 | Preparation of food from soybean milk and glucomannan |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14963678A JPS5577870A (en) | 1978-12-05 | 1978-12-05 | Preparation of food from soybean milk and glucomannan |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5577870A true JPS5577870A (en) | 1980-06-12 |
Family
ID=15479549
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14963678A Pending JPS5577870A (en) | 1978-12-05 | 1978-12-05 | Preparation of food from soybean milk and glucomannan |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5577870A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5813358A (en) * | 1981-07-15 | 1983-01-25 | Kibun Kk | Preparation of acidic soybean milk drink |
| JPS58183051A (en) * | 1982-04-16 | 1983-10-26 | Kenji Murakami | Preparation of noodle |
| JPS60180557A (en) * | 1984-02-25 | 1985-09-14 | Ueda Seiyu Kk | Creamy food comprising paste made from starch of devil's-tongue as main raw material |
-
1978
- 1978-12-05 JP JP14963678A patent/JPS5577870A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5813358A (en) * | 1981-07-15 | 1983-01-25 | Kibun Kk | Preparation of acidic soybean milk drink |
| JPS58183051A (en) * | 1982-04-16 | 1983-10-26 | Kenji Murakami | Preparation of noodle |
| JPS60180557A (en) * | 1984-02-25 | 1985-09-14 | Ueda Seiyu Kk | Creamy food comprising paste made from starch of devil's-tongue as main raw material |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2441729A (en) | Algin gel-forming compositions | |
| DE2156067B2 (en) | Process for the production of simulated fruits | |
| JPS533594A (en) | Preparation of brewed foods | |
| JPS57194748A (en) | Preparation of flour paste mixed with cheese | |
| US5260084A (en) | Milk composition and method of making | |
| US1810276A (en) | Food product and process of making the same | |
| SU902700A1 (en) | Dry milk mixture of pudding and method of preparing same | |
| JPS57186436A (en) | Preparation of sour cream food | |
| DE69011565T2 (en) | Production of pre-caseinates and use. | |
| JPS565059A (en) | Sour whole milk jelly and its preparation | |
| JPS57186442A (en) | Rare cheese cake | |
| US3770462A (en) | Cold milk custard-type pudding | |
| SU719594A1 (en) | Method of preparing mayonnaise | |
| JPS57105139A (en) | Chocolate containing powdery alcoholic drink, and its preparation | |
| JPS5750857A (en) | Preparation of cream | |
| JPS57118769A (en) | Preparation of ground fish meat | |
| CH303263A (en) | Preparations for making a cold-swelling pudding from milk. | |
| DE861501C (en) | Process for the production of an additive for cow milk for the preparation of milk for children and babies | |
| US1732492A (en) | Sugar product and method of making same | |
| DE749862C (en) | Process for the production of fruit preparations | |
| JPS5596055A (en) | Preparation of instant milk gel food | |
| JPS56131342A (en) | Preparation of readily meltable process cheese | |
| JPS5758864A (en) | Preparation of jamlike food | |
| JPS5545301A (en) | Preparation of wakame seaweed jam | |
| JPS5515748A (en) | Solid composition |