JPH0412693B2 - - Google Patents
Info
- Publication number
- JPH0412693B2 JPH0412693B2 JP61034995A JP3499586A JPH0412693B2 JP H0412693 B2 JPH0412693 B2 JP H0412693B2 JP 61034995 A JP61034995 A JP 61034995A JP 3499586 A JP3499586 A JP 3499586A JP H0412693 B2 JPH0412693 B2 JP H0412693B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- meat
- texture
- food
- water
- 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 32
- 235000013305 food Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 108010058643 Fungal Proteins Proteins 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 31
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61034995A JPS62195253A (ja) | 1986-02-21 | 1986-02-21 | 肉様食品の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61034995A JPS62195253A (ja) | 1986-02-21 | 1986-02-21 | 肉様食品の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62195253A JPS62195253A (ja) | 1987-08-28 |
| JPH0412693B2 true JPH0412693B2 (xx) | 1992-03-05 |
Family
ID=12429722
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61034995A Granted JPS62195253A (ja) | 1986-02-21 | 1986-02-21 | 肉様食品の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62195253A (xx) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886124A (zh) * | 2021-09-30 | 2023-04-04 | 安琪酵母股份有限公司 | 一种酵母蛋白素肉及其制备方法和应用 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51104060A (xx) * | 1975-01-29 | 1976-09-14 | Standard Oil Co |
-
1986
- 1986-02-21 JP JP61034995A patent/JPS62195253A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51104060A (xx) * | 1975-01-29 | 1976-09-14 | Standard Oil Co |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62195253A (ja) | 1987-08-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |