JPH0425786B2 - - Google Patents
Info
- Publication number
- JPH0425786B2 JPH0425786B2 JP62022962A JP2296287A JPH0425786B2 JP H0425786 B2 JPH0425786 B2 JP H0425786B2 JP 62022962 A JP62022962 A JP 62022962A JP 2296287 A JP2296287 A JP 2296287A JP H0425786 B2 JPH0425786 B2 JP H0425786B2
- Authority
- JP
- Japan
- Prior art keywords
- soybeans
- soybean
- treated
- dried
- freeze
- 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
- 235000010469 Glycine max Nutrition 0.000 claims description 118
- 244000068988 Glycine max Species 0.000 claims description 116
- 235000000346 sugar Nutrition 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 239000011248 coating agent Substances 0.000 claims description 9
- 238000000576 coating method Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 241001474374 Blennius Species 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 150000008163 sugars Chemical class 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 238000000034 method Methods 0.000 description 15
- 235000009508 confectionery Nutrition 0.000 description 9
- 239000003925 fat Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 2
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 2
- 235000012141 vanillin Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000756998 Alismatales Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000208365 Celastraceae Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 235000000336 Solanum dulcamara Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 235000013548 tempeh Nutrition 0.000 description 1
- -1 thiokolate Substances 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62022962A JPS63192355A (ja) | 1987-02-03 | 1987-02-03 | 大豆食品製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62022962A JPS63192355A (ja) | 1987-02-03 | 1987-02-03 | 大豆食品製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63192355A JPS63192355A (ja) | 1988-08-09 |
| JPH0425786B2 true JPH0425786B2 (el) | 1992-05-01 |
Family
ID=12097214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62022962A Granted JPS63192355A (ja) | 1987-02-03 | 1987-02-03 | 大豆食品製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63192355A (el) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9078467B2 (en) | 2006-07-07 | 2015-07-14 | Kraft Foods Group Brands Llc | Process to enhance flavor of roasted nuts and products with modified texture |
| US8435579B2 (en) | 2006-07-07 | 2013-05-07 | Kraft Foods Group Brands Llc | Infused roasted seeds and methods of making thereof |
| US20080182007A1 (en) * | 2007-01-31 | 2008-07-31 | Frito-Lay North America, Inc. | Fried legume snack food |
-
1987
- 1987-02-03 JP JP62022962A patent/JPS63192355A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63192355A (ja) | 1988-08-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4049833A (en) | Process for treating partially defatted nuts | |
| US2937946A (en) | Process for preparing quick cooking rice | |
| KR20080088245A (ko) | 동결건조물 함유 쵸콜릿 및 그 제조방법 | |
| US4166868A (en) | Manufacture of ready-to-eat rice | |
| US3787595A (en) | Processing of beans and peas by freeze drying | |
| US4085234A (en) | Process for manufacturing fast cooking rice | |
| JPH0425786B2 (el) | ||
| CN1330259C (zh) | 金针菇的条状方便食品的制造方法 | |
| KR100448647B1 (ko) | 인삼을 이용하여 부각을 만드는 방법 및 그 방법에 의해제조된 인삼 부각 | |
| JPS58101664A (ja) | 鰻の生骨を利用した食品の製造方法 | |
| KR101546073B1 (ko) | 히카마 스낵의 제조방법 | |
| JP3673823B2 (ja) | 乾燥固形食品の製造方法 | |
| JP3245851B2 (ja) | 米菓の製造方法 | |
| KR890003244B1 (ko) | 가미 및 가당조미 튀김땅콩의 가공방법 | |
| JPH0262211B2 (el) | ||
| JPS6351659B2 (el) | ||
| JP4090338B2 (ja) | 味付乾燥果実片を用いた、飲料の調味料 | |
| JP3825335B2 (ja) | 乾燥魚肉フレークの製造方法 | |
| KR880000214B1 (ko) | 즉석미의 제조방법 | |
| JPH0315357A (ja) | 乾燥酢大豆 | |
| JPS61224969A (ja) | 味付け海苔の製造方法 | |
| JP3785811B2 (ja) | 穀類調理用浸漬時間短縮剤及び穀類の調理方法 | |
| JPH03103147A (ja) | おこわの製造法 | |
| JPS59187758A (ja) | 乾燥食品の製造法 | |
| JPS60126054A (ja) | しいたけ柄の珍味食品製造法 |