JPS55135562A - Vegetable creamlike food - Google Patents

Vegetable creamlike food

Info

Publication number
JPS55135562A
JPS55135562A JP4476479A JP4476479A JPS55135562A JP S55135562 A JPS55135562 A JP S55135562A JP 4476479 A JP4476479 A JP 4476479A JP 4476479 A JP4476479 A JP 4476479A JP S55135562 A JPS55135562 A JP S55135562A
Authority
JP
Japan
Prior art keywords
creamlike
weight ratio
vegetable
protein
soybean protein
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.)
Pending
Application number
JP4476479A
Other languages
Japanese (ja)
Inventor
Noboru Okano
Naoki Hiramatsu
Miyoshi Fujinaka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
OKANO SHIYOKUHIN SANGYO KK
OKANO SHOKUHIN SANGYO KK
Original Assignee
OKANO SHIYOKUHIN SANGYO KK
OKANO SHOKUHIN SANGYO KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by OKANO SHIYOKUHIN SANGYO KK, OKANO SHOKUHIN SANGYO KK filed Critical OKANO SHIYOKUHIN SANGYO KK
Priority to JP4476479A priority Critical patent/JPS55135562A/en
Publication of JPS55135562A publication Critical patent/JPS55135562A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: A creamlike food similar to custard cream at ordinary temperature, capable of showing a soft ice creamlike texture on freezing, and becoming a custard cream on returning to the ordinary temperature, comprising vegetable fats and oils and functional soybean protein as essential constituents.
CONSTITUTION: (A) A mixture of (a) vegetable fats and oils and (b) a vegetable shortening at a weight ratio of (a) to (b) of preferably 0.6W1.2:1, is incorporated with (B) a functional protein solution, prepared by subjecting soybean protein to the action of a protease to adjust the weight ratio of the protein soluble in trichloroacetic acid to that insoluble in the acid of 0.2W0.8:1, at a weight ratio of (A) to (B) of 0.4W0.6:1. A lactic acid fermentation solution of soybean protein, and seasonings, e.g. conc, natural fruit juices, sweetening or flavoring agents, may be added, if desired.
COPYRIGHT: (C)1980,JPO&Japio
JP4476479A 1979-04-11 1979-04-11 Vegetable creamlike food Pending JPS55135562A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4476479A JPS55135562A (en) 1979-04-11 1979-04-11 Vegetable creamlike food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4476479A JPS55135562A (en) 1979-04-11 1979-04-11 Vegetable creamlike food

Publications (1)

Publication Number Publication Date
JPS55135562A true JPS55135562A (en) 1980-10-22

Family

ID=12700479

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4476479A Pending JPS55135562A (en) 1979-04-11 1979-04-11 Vegetable creamlike food

Country Status (1)

Country Link
JP (1) JPS55135562A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60256330A (en) * 1984-06-01 1985-12-18 日清製油株式会社 Production of whipped flour paste

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60256330A (en) * 1984-06-01 1985-12-18 日清製油株式会社 Production of whipped flour paste
JPS6148890B2 (en) * 1984-06-01 1986-10-27 Nisshin Oil Mills Ltd

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