CA1140802A - Process for preparing mayonnaise-like foods - Google Patents
Process for preparing mayonnaise-like foodsInfo
- Publication number
- CA1140802A CA1140802A CA000357918A CA357918A CA1140802A CA 1140802 A CA1140802 A CA 1140802A CA 000357918 A CA000357918 A CA 000357918A CA 357918 A CA357918 A CA 357918A CA 1140802 A CA1140802 A CA 1140802A
- Authority
- CA
- Canada
- Prior art keywords
- mayonnaise
- protein
- soybean protein
- foods
- weight
- 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.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 44
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 44
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000018102 proteins Nutrition 0.000 claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- 239000004365 Protease Substances 0.000 claims abstract description 5
- 108091005804 Peptidases Proteins 0.000 claims abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 4
- 239000002198 insoluble material Substances 0.000 claims abstract description 4
- 230000007062 hydrolysis Effects 0.000 claims abstract description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000004925 denaturation Methods 0.000 claims description 6
- 230000036425 denaturation Effects 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 claims description 4
- 229960004319 trichloroacetic acid Drugs 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 abstract description 6
- 239000003995 emulsifying agent Substances 0.000 abstract description 6
- 235000010746 mayonnaise Nutrition 0.000 abstract description 3
- 239000008268 mayonnaise Substances 0.000 abstract description 3
- 230000003381 solubilizing effect Effects 0.000 abstract description 2
- 238000004945 emulsification Methods 0.000 description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 238000005063 solubilization Methods 0.000 description 9
- 230000007928 solubilization Effects 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000012460 protein solution Substances 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000008216 herbs Nutrition 0.000 description 3
- 235000011121 sodium hydroxide Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 235000011167 hydrochloric acid Nutrition 0.000 description 2
- 229960000443 hydrochloric acid Drugs 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000011114 ammonium hydroxide Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000002195 soluble material Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000010414 supernatant solution Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10130679A JPS5626171A (en) | 1979-08-10 | 1979-08-10 | Preparation of mayonnaise-like food |
| JP101306/79 | 1979-08-10 | ||
| JP60007/80 | 1980-05-08 | ||
| JP6000780A JPS56158073A (en) | 1980-05-08 | 1980-05-08 | Production of mayonaiselike food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1140802A true CA1140802A (en) | 1983-02-08 |
Family
ID=26401074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000357918A Expired CA1140802A (en) | 1979-08-10 | 1980-08-08 | Process for preparing mayonnaise-like foods |
Country Status (5)
| Country | Link |
|---|---|
| CA (1) | CA1140802A (enrdf_load_stackoverflow) |
| DE (1) | DE3029896A1 (enrdf_load_stackoverflow) |
| FR (1) | FR2462876B1 (enrdf_load_stackoverflow) |
| GB (1) | GB2056840B (enrdf_load_stackoverflow) |
| IT (1) | IT1132387B (enrdf_load_stackoverflow) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60262561A (ja) * | 1984-06-08 | 1985-12-25 | House Food Ind Co Ltd | 大豆蛋白質水溶液の処理方法 |
| AR244514A1 (es) * | 1989-01-25 | 1993-11-30 | Cpc International Inc | Condimento para ensalada, libre de colesterol. |
| CN116746688B (zh) * | 2023-05-31 | 2025-06-06 | 华南理工大学 | 一种由醇洗大豆浓缩蛋白稳定的液态营养乳剂及其制备方法 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1312473A (en) * | 1969-05-12 | 1973-04-04 | Griffith Laboratories | Vegetable protein concentrate and method for the preparation thereof |
| FR2243651A1 (en) * | 1973-09-14 | 1975-04-11 | United Food Industries | Mayonnaise-type salad dressing - contg no cholesterol |
| DE2348251A1 (de) * | 1973-09-25 | 1975-03-27 | United Food Industries | Salatsosse |
| US3965086A (en) * | 1973-11-23 | 1976-06-22 | The Procter & Gamble Company | Process for producing protein concentrate (case) 1 using air classification |
| US3966971A (en) * | 1975-01-02 | 1976-06-29 | Grain Processing Corporation | Separation of protein from vegetable sources |
| CH613608A5 (en) * | 1975-02-25 | 1979-10-15 | Wander Ag Dr A | Process for producing sauce-like preparations |
| US4163808A (en) * | 1978-03-10 | 1979-08-07 | Depaolis Potito U | Process for preparing an imitation mayonnaise and salad dressing |
| JPS60973B2 (ja) * | 1978-09-13 | 1985-01-11 | 明治製菓株式会社 | マヨネ−ズ様調味料の製造法 |
-
1980
- 1980-08-07 DE DE19803029896 patent/DE3029896A1/de active Granted
- 1980-08-08 FR FR8017577A patent/FR2462876B1/fr not_active Expired
- 1980-08-08 IT IT24106/80A patent/IT1132387B/it active
- 1980-08-08 GB GB8025956A patent/GB2056840B/en not_active Expired
- 1980-08-08 CA CA000357918A patent/CA1140802A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| DE3029896C2 (enrdf_load_stackoverflow) | 1993-05-13 |
| GB2056840A (en) | 1981-03-25 |
| FR2462876B1 (fr) | 1987-04-30 |
| GB2056840B (en) | 1983-12-14 |
| IT8024106A0 (it) | 1980-08-08 |
| IT1132387B (it) | 1986-07-02 |
| FR2462876A1 (fr) | 1981-02-20 |
| DE3029896A1 (de) | 1981-02-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4302474A (en) | Process for preparing mayonnaise-like foods | |
| JP6504199B2 (ja) | タンパク質素材およびその製造法 | |
| US20040086624A1 (en) | Soybean protein, process for producing the same and acidic protein foods with the use of the same | |
| JP5593697B2 (ja) | 新規大豆たん白素材及びその製造方法 | |
| JP4389785B2 (ja) | 大豆たん白の酸性ゲル状食品及びその製造法 | |
| US5138038A (en) | Protein partial degradation product, process for preparing it and its use | |
| US4477472A (en) | Process for preparing powdered oil and fat | |
| US4293574A (en) | Process for preparing mayonnaise-like foods | |
| CN118765163A (zh) | 水包油型乳化物及其制造方法 | |
| US5274079A (en) | Protein partial degradation products that are useful as surface active agents and dispersing agents | |
| JP2708869B2 (ja) | 透明な可食性フィルムの製造方法 | |
| JPS6041583B2 (ja) | レトルトサラダの製造法 | |
| CA1140802A (en) | Process for preparing mayonnaise-like foods | |
| JPH0414941B2 (enrdf_load_stackoverflow) | ||
| JP3597083B2 (ja) | マヨネーズ様食品の製造方法 | |
| EP0372669B1 (en) | Stabilized oil and fat powder | |
| US3445244A (en) | Solid vinegar | |
| US6274370B1 (en) | Yeast debris products | |
| JPWO2004078334A1 (ja) | 多糖と蛋白質との複合体を有効成分とする乳化剤およびその製造方法ならびに乳化組成物 | |
| JPH10168097A (ja) | 糖質−蛋白質複合体およびその製造法 | |
| JPH0698697A (ja) | 乳化香料の製造法 | |
| JPH1132721A (ja) | 魚節類エキス及びその乾燥物の製造法 | |
| JP2003210134A (ja) | ヒアルロン酸化合物の水溶液組成体 | |
| JP3993792B2 (ja) | 水中油型乳化食品用抗酸化剤 | |
| JP2819801B2 (ja) | 植物性タンパク粉末の製法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |