JPS638740B2 - - Google Patents

Info

Publication number: JPS638740B2
Authority: JP; Japan
Prior art keywords: soybean; ethanol; soybeans; emulsion; powdered
Prior art date: 1980-12-25
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.): Expired

Application number

JP55182793A

Other languages

English (en)

Japanese (ja)

Other versions

JPS57110152A (en

Inventor

Ryutaro Ozawa

Yutaka Goto

Yukyoshi Yamada

Ikuo Shimokawa

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Nisshin Seifun Group Inc

Original Assignee

Nisshin Seifun Group Inc

Priority date (The priority date 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 date listed.)

1980-12-25

Filing date

1980-12-25

Publication date

1988-02-24

1980-12-25 Application filed by Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc

1980-12-25 Priority to JP55182793A priority Critical patent/JPS57110152A/ja

1982-07-08 Publication of JPS57110152A publication Critical patent/JPS57110152A/ja

1988-02-24 Publication of JPS638740B2 publication Critical patent/JPS638740B2/ja

Status Granted legal-status Critical Current

Links

235000010469 Glycine max Nutrition 0.000 claims description 38
244000068988 Glycine max Species 0.000 claims description 38
235000013312 flour Nutrition 0.000 claims description 7
IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
239000003995 emulsifying agent Substances 0.000 claims description 2
235000013373 food additive Nutrition 0.000 claims description 2
239000002778 food additive Substances 0.000 claims description 2
229910052757 nitrogen Inorganic materials 0.000 claims description 2
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 31
239000000839 emulsion Substances 0.000 description 13
235000013305 food Nutrition 0.000 description 12
230000000052 comparative effect Effects 0.000 description 10
235000019624 protein content Nutrition 0.000 description 9
239000000463 material Substances 0.000 description 8
235000013580 sausages Nutrition 0.000 description 8
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
238000000605 extraction Methods 0.000 description 6
238000010438 heat treatment Methods 0.000 description 6
239000000203 mixture Substances 0.000 description 6
VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
239000002245 particle Substances 0.000 description 6
108010073771 Soybean Proteins Proteins 0.000 description 5
239000003921 oil Substances 0.000 description 5
239000002904 solvent Substances 0.000 description 4
CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
241000251468 Actinopterygii Species 0.000 description 3
KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
235000013527 bean curd Nutrition 0.000 description 3
230000001804 emulsifying effect Effects 0.000 description 3
235000019197 fats Nutrition 0.000 description 3
238000000034 method Methods 0.000 description 3
230000000704 physical effect Effects 0.000 description 3
235000015277 pork Nutrition 0.000 description 3
238000010298 pulverizing process Methods 0.000 description 3
235000019710 soybean protein Nutrition 0.000 description 3
238000012360 testing method Methods 0.000 description 3
238000004945 emulsification Methods 0.000 description 2
235000011194 food seasoning agent Nutrition 0.000 description 2
235000015244 frankfurter Nutrition 0.000 description 2
239000005457 ice water Substances 0.000 description 2
238000004519 manufacturing process Methods 0.000 description 2
235000020991 processed meat Nutrition 0.000 description 2
229940001941 soy protein Drugs 0.000 description 2
LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
239000004278 EU approved seasoning Substances 0.000 description 1
108010010803 Gelatin Proteins 0.000 description 1
238000007696 Kjeldahl method Methods 0.000 description 1
229920002472 Starch Polymers 0.000 description 1
210000001015 abdomen Anatomy 0.000 description 1
235000014121 butter Nutrition 0.000 description 1
235000012970 cakes Nutrition 0.000 description 1
235000009508 confectionery Nutrition 0.000 description 1
238000001816 cooling Methods 0.000 description 1
235000021185 dessert Nutrition 0.000 description 1
235000011850 desserts Nutrition 0.000 description 1
235000013601 eggs Nutrition 0.000 description 1
238000009472 formulation Methods 0.000 description 1
229920000159 gelatin Polymers 0.000 description 1
239000008273 gelatin Substances 0.000 description 1
235000019322 gelatine Nutrition 0.000 description 1
235000011852 gelatine desserts Nutrition 0.000 description 1
235000012209 glucono delta-lactone Nutrition 0.000 description 1
239000000182 glucono-delta-lactone Substances 0.000 description 1
229960003681 gluconolactone Drugs 0.000 description 1
150000004676 glycans Chemical class 0.000 description 1
238000000227 grinding Methods 0.000 description 1
235000015243 ice cream Nutrition 0.000 description 1
235000013372 meat Nutrition 0.000 description 1
239000003960 organic solvent Substances 0.000 description 1
229920001282 polysaccharide Polymers 0.000 description 1
239000005017 polysaccharide Substances 0.000 description 1
239000000843 powder Substances 0.000 description 1
235000018102 proteins Nutrition 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
102000004169 proteins and genes Human genes 0.000 description 1
235000013599 spices Nutrition 0.000 description 1
238000013112 stability test Methods 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
239000008107 starch Substances 0.000 description 1
230000002195 synergetic effect Effects 0.000 description 1
239000010497 wheat germ oil Substances 0.000 description 1

Landscapes

Bakery Products And Manufacturing Methods Therefor (AREA)
Fish Paste Products (AREA)
General Preparation And Processing Of Foods (AREA)
Jellies, Jams, And Syrups (AREA)
Meat, Egg Or Seafood Products (AREA)
Beans For Foods Or Fodder (AREA)

JP55182793A 1980-12-25 1980-12-25 Emulsifying agent to be added to food Granted JPS57110152A (en)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
JP55182793A JPS57110152A (en)	1980-12-25	1980-12-25	Emulsifying agent to be added to food

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP55182793A JPS57110152A (en)	1980-12-25	1980-12-25	Emulsifying agent to be added to food

Publications (2)

Publication Number	Publication Date
JPS57110152A JPS57110152A (en)	1982-07-08
JPS638740B2 true JPS638740B2 (2)	1988-02-24

Family

ID=16124511

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP55182793A Granted JPS57110152A (en)	1980-12-25	1980-12-25	Emulsifying agent to be added to food

Country Status (1)

Country	Link
JP (1)	JPS57110152A (2)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP4650393B2 (ja) *	2006-10-31	2011-03-16	不二製油株式会社	ピザクラストの製造法
JP6436686B2 (ja) *	2014-08-27	2018-12-12	日清オイリオグループ株式会社	ベーカリー食品
JP2024147319A (ja) *	2023-04-03	2024-10-16	学校法人関東学院	大豆粉の製造方法及びその製造方法により製造した大豆粉、並びにその大豆粉を含む大豆加工食品

1980
- 1980-12-25 JP JP55182793A patent/JPS57110152A/ja active Granted

Also Published As

Publication number	Publication date
JPS57110152A (en)	1982-07-08

Publication	Publication Date	Title
US7081257B2 (en)	2006-07-25	Gelling vegetable protein
JP2005021163A (ja)	2005-01-27	植物たんぱく質食肉類似物
MX2007003960A (es)	2008-03-04	Producto alimenticio el cual contiene una proteina de soya y proceso para preparar el mismo.
US3723407A (en)	1973-03-27	Method of preparing vegetable protein concentrates
GB2479218A (en)	2011-10-05	Meat replacer or extender comprising textured wheat protein
JPS638740B2 (2)	1988-02-24
JPS63245648A (ja)	1988-10-12	大豆食品素材の製法
US4391835A (en)	1983-07-05	Method for making simulated tofu products
CN116322362A (zh)	2023-06-23	干燥肉样蛋白加工食品及其制造方法
RU2537546C2 (ru)	2015-01-10	Способ производства вареной колбасы
JP2643333B2 (ja)	1997-08-20	揚物用衣組成物
JP2552095B2 (ja)	1996-11-06	澱粉由来の食品用素材およびこれを用いた食品
CA1052172A (en)	1979-04-10	Process for making dehydrated peanut food product
JP2003052324A (ja)	2003-02-25	加工生大豆及びその製造方法
GB2166037A (en)	1986-04-30	A method of preparing a reformed food product
US2803547A (en)	1957-08-20	Manufacture of emulsion-type sausages
MXPA04002670A (es)	2005-06-14	Concentrado de proteina de soya con alta fuerza de gel y procedimiento para preparar el mismo.
JPH0499453A (ja)	1992-03-31	こんにゃくクラッシュ、こんにゃくペーストおよびこんにゃくパウダーの製造方法
JP2005287483A (ja)	2005-10-20	高いゲル強度を有する大豆タンパク質濃縮物及びその製造方法
JPH02131547A (ja)	1990-05-21	肉様こんにゃくを利用したダイエット食品およびその製造方法
RU2174821C1 (ru)	2001-10-20	Способ приготовления мясного фарша для производства вареных колбас
JPS5857143B2 (ja)	1983-12-19	調理加工食品の製造法
JPH0376907B2 (2)	1991-12-06
JPH0369502B2 (2)	1991-11-01
KR101033418B1 (ko)	2011-05-11	겔 강도가 높은 대두 단백질 농축물 및 이의 제조 공정