JPS5513011A - Food containing much salt - Google Patents
Food containing much saltInfo
- Publication number
- JPS5513011A JPS5513011A JP8422978A JP8422978A JPS5513011A JP S5513011 A JPS5513011 A JP S5513011A JP 8422978 A JP8422978 A JP 8422978A JP 8422978 A JP8422978 A JP 8422978A JP S5513011 A JPS5513011 A JP S5513011A
- Authority
- JP
- Japan
- Prior art keywords
- soybeans
- proteins
- containing much
- much salt
- extract residue
- 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.)
- Granted
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Jellies, Jams, And Syrups (AREA)
- Edible Seaweed (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
PURPOSE: To prevent the syneresis and to increase the viscosity of foods containing much salt, by adding the extract residue of soybeans.
CONSTITUTION: Extract residue of soybeans, containing ≤ 50 wt% (dry basis) of proteins, ≤ 30 wt% of a soluble component other than proteins, and ≤ 40 wt% of an insoluble component, is added to foods containing much salt, e.g. "miso", paste of seasoned sea-urchin eggs, salted fish guts, laver boiled down in soy, unrefined soy, etc. The extraction of proteins and other soluble component from soybeans or defatted soybeans, can be carried out, e.g. by treating the soybean, etc. with about 2W 20 times volume of water or an weakly alkaline water (e.g. NaOH solution of about pH9). The extract is removed by filtration, ultracentrfuge, etc. to obtain the soybean extract residue.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8422978A JPS5513011A (en) | 1978-07-10 | 1978-07-10 | Food containing much salt |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8422978A JPS5513011A (en) | 1978-07-10 | 1978-07-10 | Food containing much salt |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5513011A true JPS5513011A (en) | 1980-01-29 |
JPS6133532B2 JPS6133532B2 (en) | 1986-08-02 |
Family
ID=13824636
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP8422978A Granted JPS5513011A (en) | 1978-07-10 | 1978-07-10 | Food containing much salt |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5513011A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59140828A (en) * | 1983-01-27 | 1984-08-13 | Nisshin Oil Mills Ltd:The | Production of frozen krill |
JPS59220171A (en) * | 1983-05-31 | 1984-12-11 | Nisshin Oil Mills Ltd:The | Preparation of food of krill |
JPH0656200A (en) * | 1992-07-31 | 1994-03-01 | Tominaga Oil Pump Mfg Co Ltd | Piping structure for oil feeding device |
US8088432B2 (en) * | 2009-08-28 | 2012-01-03 | Uljin-gun (Uljin County) | Instant food-type soybean paste blended with sea urchin eggs and method of manufacturing the same |
-
1978
- 1978-07-10 JP JP8422978A patent/JPS5513011A/en active Granted
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59140828A (en) * | 1983-01-27 | 1984-08-13 | Nisshin Oil Mills Ltd:The | Production of frozen krill |
JPS6159088B2 (en) * | 1983-01-27 | 1986-12-15 | Nisshin Oil Mills Ltd | |
JPS59220171A (en) * | 1983-05-31 | 1984-12-11 | Nisshin Oil Mills Ltd:The | Preparation of food of krill |
JPS6159096B2 (en) * | 1983-05-31 | 1986-12-15 | Nisshin Oil Mills Ltd | |
JPH0656200A (en) * | 1992-07-31 | 1994-03-01 | Tominaga Oil Pump Mfg Co Ltd | Piping structure for oil feeding device |
US8088432B2 (en) * | 2009-08-28 | 2012-01-03 | Uljin-gun (Uljin County) | Instant food-type soybean paste blended with sea urchin eggs and method of manufacturing the same |
Also Published As
Publication number | Publication date |
---|---|
JPS6133532B2 (en) | 1986-08-02 |
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