JPH0334900B2 - - Google Patents
Info
- Publication number
- JPH0334900B2 JPH0334900B2 JP60065305A JP6530585A JPH0334900B2 JP H0334900 B2 JPH0334900 B2 JP H0334900B2 JP 60065305 A JP60065305 A JP 60065305A JP 6530585 A JP6530585 A JP 6530585A JP H0334900 B2 JPH0334900 B2 JP H0334900B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- soybean protein
- extruder
- oil
- twin
- 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 - Lifetime
Links
- 239000002994 raw material Substances 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 18
- 108010073771 Soybean Proteins Proteins 0.000 claims description 17
- 235000019710 soybean protein Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 229920001592 potato starch Polymers 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 239000000835 fiber Substances 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000020637 scallop Nutrition 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 2
- 241000237503 Pectinidae Species 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical group C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical group O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Description
【発明の詳細な説明】
［産業上の利用分野］
この発明は、食品として優れた食感、風味、外
観を有する高密多層構造を有する植物性蛋白質食
品の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a vegetable protein food having a dense multilayer structure and having excellent texture, flavor, and appearance as a food.
この明細書でいう「高密多層構造」とは、例え
ばスルメ、ビーフジヤーキー、貝柱、干だら等に
見られるような層状の組織を有し、その層状組織
がさらに細い繊維状となつている構造を意味す
る。 In this specification, the term "high-density multilayer structure" refers to a structure that has a layered structure, such as that found in dried squid, beef jerky, scallops, dried fish, etc., and the layered structure is further formed into thin fibers. do.
［従来の技術］
大豆蛋白を原料とし、これをエクストルーダー
を用いて組織化し、肉様の食感を有する食品を製
造する方法は、例えば特公昭44−6203号、特公昭
45−16778号、特公昭50−2024号および特公昭50
−25532号の各公報によつて知られている。これ
らはいづれも蓄肉様の組織を持つ食品を提供する
ものである。[Prior Art] A method of producing food having a meat-like texture by using soybean protein as a raw material and organizing it using an extruder is disclosed in, for example, Japanese Patent Publication No. 44-6203, Japanese Patent Publication No. 6203,
No. 45-16778, Special Publication No. 50-2024 and Special Publication No. 1977
-25532. All of these provide foods with a meat-like structure.
［発明が解決しようとする問題点］
しかしながら、上記従来の方法によつては、蓄
肉様の、あまり堅すぎない歯ごたえと、適度の繊
維性を具有した食品は得られるが、スルメ、ビー
フジヤーキー、貝柱、ひだら等に見られるような
一定の堅さを持ち、高度な繊維性を有する高密多
層構造の食品は得られないのである。[Problems to be Solved by the Invention] However, with the above-mentioned conventional method, foods with a meat-like texture that is not too hard and a moderate amount of fiber can be obtained; It is not possible to obtain a food product with a dense multi-layered structure with a certain degree of hardness and high fibrous properties, such as that seen in plaits.
したがつて、この発明の目的は、大豆系蛋白か
ら上記のような高密多層構造を有する食品を製造
する方法を提供することにある。 Therefore, an object of the present invention is to provide a method for producing a food product having a dense multilayer structure as described above from soybean protein.
［問題点を解決するための手段］
この発明においては、所定の大豆系蛋白に油脂
源およびでんぷん類を配合したものを原料とし、
これを二軸型エクストルーダー（押出し機）に水
を添加しながら供給している。これによつて押出
し機の出口から高密多層構造の蛋白質食品が得ら
れる。[Means for Solving the Problems] In the present invention, a predetermined soybean protein mixed with an oil source and starch is used as a raw material,
This is supplied to a twin-screw extruder (extruder) while adding water. As a result, a protein food with a dense multilayer structure can be obtained from the exit of the extruder.
すなわち、この発明によれば、分離大豆蛋白お
よび濃縮大豆蛋白よりなる群の中から選ばれた大
豆系蛋白に油脂および油脂を含有する粉末からな
る群の中から選ばれた油脂源、並びにでんぷん類
を配合した原料を、水を添加しながら二軸型エク
ストルーダーに供給し、該エクストルーダーによ
り加圧・加熱することを特徴とする高密多層構造
を有する植物性蛋白質食品の製造方法が提供され
る。 That is, according to the present invention, a soybean-based protein selected from the group consisting of isolated soybean protein and concentrated soybean protein, an oil and fat source selected from the group consisting of oil and fat-containing powder, and starch. Provided is a method for producing a vegetable protein food having a high-density multilayer structure, which comprises supplying a raw material containing the following to a twin-screw extruder while adding water, and pressurizing and heating it with the extruder. .
以下、この発明をさらに詳しく説明する。 This invention will be explained in more detail below.
この発明において用いられる蛋白は、分離大豆
蛋白または濃縮大豆蛋白である。一般に、蛋白含
有率が、分離大豆蛋白では約90％以上、濃縮大豆
蛋白では約70％以上のものであればよい。特に、
アルコール洗浄濃縮大豆蛋白は、大豆臭が非常に
少なく、淡色のため、好ましい。 The protein used in this invention is isolated soybean protein or concentrated soybean protein. In general, it is sufficient that the protein content is about 90% or more for isolated soybean protein and about 70% or more for concentrated soybean protein. especially,
Alcohol-washed concentrated soybean protein is preferable because it has very little soybean odor and is light in color.
原料中に占める大豆系蛋白の量は、55ないし90
重量％、好ましくは65ないし85重量％である。 The amount of soybean protein in the ingredients is between 55 and 90%.
% by weight, preferably 65 to 85% by weight.
原料中に配合される油脂源は、油脂自体、また
は油脂を含有する粉末である。油脂としては、食
用油となるものであればいづれの場合であつても
よいが、大豆、なたね、ひまわり等植物性油脂が
好ましい。また、油脂を含有する粉末としては、
全脂大豆粉、粉末油脂、その他の油糧種子を用い
ることができる。 The fat source blended into the raw material is the fat itself or a powder containing the fat. The oil may be any edible oil, but vegetable oils such as soybean, rapeseed, and sunflower are preferred. In addition, as a powder containing oil and fat,
Full-fat soybean flour, powdered oil, and other oilseeds can be used.
原料中に占める油脂源の量は、油分として２な
いし20重量％であることが好ましい。油分の量が
少ないと組織のソフトな食感、風味および照りの
ある外観が得られない。好ましくは、油脂源の割
合は、油分として４ないし12重量％である。 The amount of the oil source in the raw material is preferably 2 to 20% by weight as oil. If the amount of oil is low, the soft texture, flavor and shiny appearance of the tissue cannot be obtained. Preferably, the proportion of the oil source is from 4 to 12% by weight as oil.
原料中に配合される他の成分は、でんぷん類で
ある。でんぷん類としては、小麦粉、小麦粉でん
ぷん、馬鈴薯でんぷん、コーンスターチ、甘薯で
んぷん等がある。 Other ingredients blended into the raw materials are starches. Examples of starches include wheat flour, wheat starch, potato starch, corn starch, and sweet potato starch.
原料中に占めるでんぷん類の割合は、５ないし
30重量％、好ましくは10ないし25重量％である。 The proportion of starches in the raw materials is between 5 and 5.
30% by weight, preferably 10 to 25% by weight.
以上説明した成分からなる原料を、二軸型エク
ストルーダーに供給し、加圧加熱するが、その時
水も添加する。水の添加は、原料の供給口と同じ
であつてもよいし、その他の場所に設置されたエ
クストルーダーへの入口においておこなつてもよ
い。 The raw material consisting of the components explained above is supplied to a twin-screw extruder and heated under pressure, and water is also added at this time. Water may be added at the same point as the raw material supply port, or may be added at the entrance to the extruder installed at another location.
用いる二軸型エクストルーダーは搬送性、混合
性が高いなど二軸型エクストルーダーの基本的性
能を有するものであればこの発明の目的を達成で
き、市販されているいづれのものも使用できる
が、例えば、神戸製鋼所製の2EXT−60型エクス
トルーダーを用いることが好ましい。 The purpose of this invention can be achieved as long as the twin-screw extruder used has the basic performance of a twin-screw extruder such as high conveyance and mixing properties, and any commercially available extruder can be used. For example, it is preferable to use a 2EXT-60 type extruder manufactured by Kobe Steel.
二軸型エクストルーダーは例えば添付の図面に
示す構造を有するものであり、２本のスクリユー
を備えたもので、各スクリユーは例えば３つの部
分１１ａ，１１ｂ，１１ｃ、および１２ａ，１２
ｂ，１２ｃからなる。その出口先端部のスクリユ
ー部１１ｃ，１２ｃは、圧力を高めるために他の
部分とは反対方向に回転するリバーススクリユー
あるいはピンスクリユーで構成されていてもよ
い。さて、上記原料を、水を添加しながら、供給
口１３から投入すると、原料はスクリユー部１１
ａ，１２ａ，１１ｂ，１２ｂ，１１ｃ，１２ｃに
よつて順次混練、加圧され、出口１４先端に設置
されたダイ１５を介して高密多層構造の食品とな
つて押出される。エクストルーダーのバレル温度
は、100℃ないし250℃、好ましくは120℃ないし
200℃に設定することが望ましい。バレル温度が
低すぎると、組織化が困難となり、またバレル温
度が高すぎると得られた食品にコゲが多く発生す
るからである。また、ダイ直前の圧力は10ないし
50Kg／cm2とし、スクリユー回転数は150〜250rpm
とすることが好ましい。また、水を含む原料供給
量は、１時間当り、20ないし60Kgとすることが好
ましい。なお、押出された製品は必要に応じてこ
れを乾燥、粉砕、切断し、使用目的に応じた形状
にすることができる。 A twin-screw extruder, for example, has the structure shown in the attached drawings and is equipped with two screws, each screw having, for example, three parts 11a, 11b, 11c and 12a, 12.
It consists of b, 12c. The screw portions 11c and 12c at the outlet tip may be configured with a reverse screw or a pin screw that rotates in the opposite direction to the other portions to increase pressure. Now, when the above-mentioned raw material is introduced through the supply port 13 while adding water, the raw material is transferred to the screw section 11.
a, 12a, 11b, 12b, 11c, and 12c, and are sequentially kneaded and pressurized, and are extruded through a die 15 installed at the tip of the outlet 14 into a food product with a dense multilayer structure. The extruder barrel temperature is between 100℃ and 250℃, preferably between 120℃ and 250℃.
It is desirable to set it at 200℃. This is because if the barrel temperature is too low, it will be difficult to organize the food, and if the barrel temperature is too high, the resulting food will have a lot of burnt spots. Also, the pressure just before the die is 10 or
50Kg/ cm2 , screw rotation speed is 150~250rpm
It is preferable that Further, the feed rate of raw materials including water is preferably 20 to 60 kg per hour. Note that the extruded product can be dried, crushed, and cut as necessary to form a shape according to the intended use.
なお、二軸型エクストルーダーの代りに一軸型
エクストルーダーを用いてはこの発明の目的は達
成できない。 Note that the object of the present invention cannot be achieved if a single-screw extruder is used instead of a twin-screw extruder.
［実施例］
以下、この発明の実施例を記載するが、以下の
各実施例において使用したエクストルーダーはい
づれも神戸製鋼所製の2EXT−60型である。[Example] Examples of the present invention will be described below, and the extruder used in each of the following examples is 2EXT-60 type manufactured by Kobe Steel.
実施例 １
アルコール洗浄濃縮大豆10重量部にコーンスタ
ーチ３重量部を加え、よく混合した後、二軸エク
ストルーダー供給口から投入した。同時に、全原
料中の水分が30％となるように、流量制御装置の
設備された注水部から水道水を供給し、また油脂
源として油分が全原料中９％となるように定量ポ
ンプで大豆白絞油を添加した。用いた二軸型エク
ストルーダーの仕様は以下の通りであつた。Example 1 3 parts by weight of cornstarch was added to 10 parts by weight of alcohol-washed concentrated soybeans, mixed well, and then charged from the feed port of a twin-screw extruder. At the same time, tap water is supplied from the water injection part equipped with a flow rate control device so that the moisture content of the total raw material is 30%, and soybeans are supplied with a metering pump as an oil source so that the oil content is 9% of the total raw material. Added white squeezed oil. The specifications of the two-screw extruder used were as follows.
スクリユーパターン…出口先端部にリバーススク
リユーを使用
スクリユー回転数…150rpm
先端バレル温度…120℃
ダイ…直径４mmの円形のものを４個使用
ダイ直前の圧力…30Kg／cm2
この条件で、原料の投入量を１時間当り40Kgと
した。エクストルーダーから得られた製品をプロ
ペラカツターで長さ約３cmに切断し、80℃で２時
間乾燥した。こうして得た食品は繊維性が強く、
組織状となつていた。これを手でくずすと、まず
層状にわかれ、さらに微細な繊維状にわかれる構
造であつた。この組織状食品100重量部に対して
水100重量部を加え水戻ししたところ、ホタテの
貝柱様の食感を有するものであつた。Screw pattern: Reverse screw is used at the exit tip Screw rotation speed: 150 rpm Tip barrel temperature: 120°C Die: 4 circular ones with a diameter of 4 mm are used Pressure just before the die: 30 Kg/cm 2 Under these conditions, the raw material The input amount was 40 kg per hour. The product obtained from the extruder was cut into lengths of about 3 cm using a propeller cutter and dried at 80°C for 2 hours. The food obtained in this way is highly fibrous,
It was organized. When this was crushed by hand, it first separated into layers and then into fine fibers. When 100 parts by weight of this textured food was reconstituted by adding 100 parts by weight of water, it had a texture similar to that of a scallop.
実施例 ２
分離大豆蛋白５重量部、全脂大豆蛋白粉５重量
部および馬鈴薯でんぷん３重量部をよく混合し、
二軸エクストルーダー供給口から投入した。同時
に、全原料中の水分が30％となるように、流量制
御装置の設備された注水部から水道水を供給し
た。用いた二軸型エクストルーダーの仕様は以下
の通りであつた。Example 2 5 parts by weight of isolated soy protein, 5 parts by weight of full-fat soy protein powder, and 3 parts by weight of potato starch were thoroughly mixed,
It was introduced from the twin-screw extruder supply port. At the same time, tap water was supplied from a water injection section equipped with a flow rate control device so that the water content in the total raw material was 30%. The specifications of the two-screw extruder used were as follows.
スクリユーパターン…出口先端部にピンスクリユ
ーを使用
スクリユー回転数…180rpm
先端バレル温度…150℃
ダイ…直径４mmの円形のものを４個使用
ダイ直前の圧力…25Kg／cm2
この条件で、原料の投入量を１時間当り55Kgと
した。エクストルーダーから得られた製品をロー
ラーで扁平に伸ばし、これを長さ１cmに切断し、
80℃で２時間乾燥した。こうして得た食品は繊維
性が強く、組織状となつていた。この組織は切断
面に対し直角方向に裂けるものであり、スルメ、
ビーフジヤーキー等に近い組織であつた。Screw pattern: A pin screw is used at the exit tip Screw rotation speed: 180 rpm Tip barrel temperature: 150°C Die: 4 circular ones with a diameter of 4 mm are used Pressure just before the die: 25 Kg/cm 2 Under these conditions, feed the raw materials The amount was set at 55 kg per hour. The product obtained from the extruder is flattened with a roller, cut into 1 cm lengths,
It was dried at 80°C for 2 hours. The food thus obtained was highly fibrous and structured. This tissue is torn in a direction perpendicular to the cut surface, and
It was an organization similar to Beef Jakey.
［発明の効果］
以上述べたように、この発明によれば、安価な
大豆系蛋白から食品として優れた繊維性、食感、
風味を有する高密多層構造の食品が得られる。従
つて、比較的高価なスルメ、ビーフジヤーキー、
貝柱、干だら等に似た食感の食品を安価に提供で
きる。[Effects of the Invention] As described above, according to the present invention, excellent fiber properties, texture, and
A food product with a dense multilayer structure having flavor is obtained. Therefore, relatively expensive squid, beef jerky,
Foods with a texture similar to scallops, dried cod, etc. can be provided at low cost.
添付の図面は、この発明に使用する二軸型エク
ストルーダーの概略断面図。
１１ａ〜１１ｃ，１２ａ〜１２ｃ……スクリユ
ー部、１３……原料供給口、１４……出口、１５
……ダイ。
The accompanying drawing is a schematic cross-sectional view of a twin-screw extruder used in this invention. 11a to 11c, 12a to 12c...screw part, 13...raw material supply port, 14...exit, 15
……Thailand.
Claims (1)
の中から選ばれた大豆系蛋白に原料の総重量に対
して２ないし20％の油脂および油脂を含有する粉
末からなる郡の中から選ばれた油脂源、並びに５
〜30％のでんぷん類を配合した原料を、総重量に
対し水を15ないし50％添加しながら二軸型エクス
トルーダーに供給し、該エクストルーダーにより
加圧・加熱することを特徴とする高密多層構造を
有する植物性蛋白質食品の製造方法。 ２ 二軸型エクストルーダーのバレル温度が100
ないし250℃である特許請求の範囲第１項記載の
製造方法。 ３ 濃縮大豆蛋白が、アルコール洗浄法によつて
得たものである特許請求の範囲第１項記載の製造
方法。 ４ でんぷん類が、小麦粉、小麦粉でんぷん、馬
鈴薯でんぷん、コーンスターチまたは甘薯でんぷ
んである特許請求の範囲第１項記載の製造方法。[Claims] 1. A group consisting of a soybean protein selected from the group consisting of isolated soybean protein and concentrated soybean protein, and a powder containing oil and fat in an amount of 2 to 20% based on the total weight of the raw materials. Oil and fat sources selected from among, and 5
A high-density multi-layer product characterized by feeding a raw material containing ~30% starch to a twin-screw extruder while adding 15 to 50% water based on the total weight, and pressurizing and heating it with the extruder. A method for producing a structured vegetable protein food. 2 The barrel temperature of the twin-screw extruder is 100
The manufacturing method according to claim 1, wherein the temperature is between 250°C and 250°C. 3. The production method according to claim 1, wherein the concentrated soybean protein is obtained by an alcohol washing method. 4. The manufacturing method according to claim 1, wherein the starch is wheat flour, wheat starch, potato starch, corn starch, or sweet potato starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60065305A JPS61224941A (en) | 1985-03-29 | 1985-03-29 | Production of plant protein food with high-density multilayered structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60065305A JPS61224941A (en) | 1985-03-29 | 1985-03-29 | Production of plant protein food with high-density multilayered structure |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61224941A JPS61224941A (en) | 1986-10-06 |
| JPH0334900B2 true JPH0334900B2 (en) | 1991-05-24 |
Family
ID=13283061
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60065305A Granted JPS61224941A (en) | 1985-03-29 | 1985-03-29 | Production of plant protein food with high-density multilayered structure |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61224941A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021040539A (en) * | 2019-09-11 | 2021-03-18 | クラシエフーズ株式会社 | Processed soybean protein food and method for producing the same |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0458853A (en) * | 1990-06-26 | 1992-02-25 | Kotobuki:Kk | Production of functional soybean food |
| ATE206872T1 (en) * | 1995-06-20 | 2001-11-15 | Nestle Sa | DRY FOOD FOR PETS, METHOD AND APPARATUS FOR PRODUCING THE SAME |
| SI0749695T1 (en) * | 1995-06-20 | 2002-02-28 | Societe Des Produits Nestle S.A. | Dry fodder for pet animals, process and apparatus for its manufacturing |
| WO2003009697A1 (en) * | 2001-07-27 | 2003-02-06 | Fuji Oil Company,Limited | Dry foods containing soybean protein |
| US20050220979A1 (en) * | 2004-04-02 | 2005-10-06 | Craig Baumer | High soy protein nuggets and applications in food products |
| JP7499859B2 (en) * | 2020-07-20 | 2024-06-14 | 日本たばこ産業株式会社 | Reconstituted tobacco sheet manufacturing apparatus and method |
-
1985
- 1985-03-29 JP JP60065305A patent/JPS61224941A/en active Granted
Non-Patent Citations (1)
| Title |
|---|
| FABRICATED FOODS=S53 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021040539A (en) * | 2019-09-11 | 2021-03-18 | クラシエフーズ株式会社 | Processed soybean protein food and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61224941A (en) | 1986-10-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1075961A (en) | Dense, uniformly layered vegetable protein meat analogue and method of preparing same | |
| EP3270716B1 (en) | A process for preparing a meat-analogue food product | |
| Riaz | Introduction to extruders and their principles | |
| CN113710098A (en) | Meat analog and meat analog extrusion apparatus and method | |
| CN100352372C (en) | Puffed pet food for diet control | |
| EP1182937A1 (en) | Method and apparatus for the manufacture of meat | |
| WO1993006742A1 (en) | Sterile pelleted feed product and extruder apparatus for producing same | |
| CA1220970A (en) | Extruded shrimp analog formed from soy protein and starch complex | |
| US4919959A (en) | Method of producing a texturized material of a marine product from surimi of the same | |
| JPH0334900B2 (en) | ||
| EP2162015B1 (en) | Meat analogue with external texture | |
| JPS60199350A (en) | Preparation of meat-like food | |
| JPH0331419B2 (en) | ||
| JPS6255045A (en) | Production of food with high edible fiber content | |
| JPS6274264A (en) | Production of fibrous paste product | |
| JPH0365744B2 (en) | ||
| JPH06165644A (en) | Production of protein food | |
| JPS62253345A (en) | Production of vegetable proteinaceous food | |
| JPS60241873A (en) | Prodution of processed meat product | |
| JPS6274246A (en) | Production of dried animal metal-like food | |
| KR810001481B1 (en) | Method of manufacturing meat-stbstitude from plant protein | |
| JP3158605B2 (en) | Method for producing a textured protein food | |
| JPH0155864B2 (en) | ||
| JPS62186752A (en) | Production of tissual vegetable protein | |
| JPS6258956A (en) | Production of protein food raw material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| EXPY | Cancellation because of completion of term |