JPH0147143B2 - - Google Patents
Info
- Publication number
- JPH0147143B2 JPH0147143B2 JP56173379A JP17337981A JPH0147143B2 JP H0147143 B2 JPH0147143 B2 JP H0147143B2 JP 56173379 A JP56173379 A JP 56173379A JP 17337981 A JP17337981 A JP 17337981A JP H0147143 B2 JPH0147143 B2 JP H0147143B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- product
- soybean
- drying
- 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
- 235000010469 Glycine max Nutrition 0.000 claims description 29
- 235000013372 meat Nutrition 0.000 claims description 29
- 244000068988 Glycine max Species 0.000 claims description 27
- 239000000835 fiber Substances 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 2
- 235000020993 ground meat Nutrition 0.000 claims 1
- 108010073771 Soybean Proteins Proteins 0.000 description 11
- 235000019710 soybean protein Nutrition 0.000 description 10
- 235000015278 beef Nutrition 0.000 description 8
- 239000000843 powder Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 244000144972 livestock Species 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000009423 ventilation Methods 0.000 description 5
- 235000013330 chicken meat Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 239000011230 binding agent Substances 0.000 description 3
- 235000013614 black pepper Nutrition 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 239000001931 piper nigrum l. white Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 241000276498 Pollachius virens Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 229940029982 garlic powder Drugs 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 208000005156 Dehydration Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- 101710162629 Trypsin inhibitor Proteins 0.000 description 1
- 229940122618 Trypsin inhibitor Drugs 0.000 description 1
- 241000186514 Warburgia ugandensis Species 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- -1 garlic powder Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000020991 processed meat Nutrition 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
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56173379A JPS5876068A (ja) | 1981-10-28 | 1981-10-28 | 乾燥肉様食品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56173379A JPS5876068A (ja) | 1981-10-28 | 1981-10-28 | 乾燥肉様食品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5876068A JPS5876068A (ja) | 1983-05-09 |
| JPH0147143B2 true JPH0147143B2 (enrdf_load_html_response) | 1989-10-12 |
Family
ID=15959299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56173379A Granted JPS5876068A (ja) | 1981-10-28 | 1981-10-28 | 乾燥肉様食品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5876068A (enrdf_load_html_response) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61212264A (ja) * | 1985-03-18 | 1986-09-20 | Kotaro Fujimura | 動植物性蛋白質を原料とした栄養食品の製造法 |
| JP2008509707A (ja) * | 2004-08-16 | 2008-04-03 | ソレイ リミテッド ライアビリティ カンパニー | 再構成肉製品及びその調製方法 |
| WO2023120133A1 (ja) * | 2021-12-23 | 2023-06-29 | 不二製油グループ本社株式会社 | 乾燥肉様食品の製造方法 |
-
1981
- 1981-10-28 JP JP56173379A patent/JPS5876068A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5876068A (ja) | 1983-05-09 |
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