JPS55153564A - Preparation of material for cattle or fish meat food processed at high temperature - Google Patents

Preparation of material for cattle or fish meat food processed at high temperature

Info

Publication number
JPS55153564A
JPS55153564A JP6233879A JP6233879A JPS55153564A JP S55153564 A JPS55153564 A JP S55153564A JP 6233879 A JP6233879 A JP 6233879A JP 6233879 A JP6233879 A JP 6233879A JP S55153564 A JPS55153564 A JP S55153564A
Authority
JP
Japan
Prior art keywords
cattle
fish meat
extruder
high temperature
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.)
Granted
Application number
JP6233879A
Other languages
Japanese (ja)
Other versions
JPS5721B2 (en
Inventor
Katsutoshi Okamura
Teruo Gomi
Isao Tagami
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP6233879A priority Critical patent/JPS55153564A/en
Publication of JPS55153564A publication Critical patent/JPS55153564A/en
Publication of JPS5721B2 publication Critical patent/JPS5721B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To impart a texture resembling the natural cattle or fish meat, and to improve its flavor, by extrading a mixture consisting mainly of soybean protein of specific composition through an extruder at a specific temperature and pressure not to carbonize the mixture.
CONSTITUTION: A mixture consisting mainly of soybean protein containing 7W30% a carbohydrate and 20W29% water is kneaded, and extruded through the orifice of an extruder (E) at 130W170°C, 5W30kg/cm2 and a mass velocity of 0.2W0.5kg/ cm2.min to give out a scorching smell. The extrudate is dried and pulverized to form a material for a cattle or fish meat food processed at a high temperature. The soybean protein comprises 80% or more globulin, and the carbohydrate is an edible glucide, e.g. a mono- or oligosaecharide. An extruder which may be usually employed for molding a plastic is usable as (E).
COPYRIGHT: (C)1980,JPO&Japio
JP6233879A 1979-05-21 1979-05-21 Preparation of material for cattle or fish meat food processed at high temperature Granted JPS55153564A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6233879A JPS55153564A (en) 1979-05-21 1979-05-21 Preparation of material for cattle or fish meat food processed at high temperature

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6233879A JPS55153564A (en) 1979-05-21 1979-05-21 Preparation of material for cattle or fish meat food processed at high temperature

Publications (2)

Publication Number Publication Date
JPS55153564A true JPS55153564A (en) 1980-11-29
JPS5721B2 JPS5721B2 (en) 1982-01-05

Family

ID=13197235

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6233879A Granted JPS55153564A (en) 1979-05-21 1979-05-21 Preparation of material for cattle or fish meat food processed at high temperature

Country Status (1)

Country Link
JP (1) JPS55153564A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6188842A (en) * 1984-10-09 1986-05-07 Showa Sangyo Kk Preparation of fibrous food material
JP2010503411A (en) * 2006-09-15 2010-02-04 ソレイ リミテッド ライアビリティ カンパニー Retorted fish composition comprising a structured plant protein product
JPWO2014156948A1 (en) * 2013-03-28 2017-02-16 不二製油株式会社 Tissue-like vegetable protein material and sliced meat substitute using the same

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5857303B2 (en) * 2010-05-21 2016-02-10 不二製油株式会社 Method for improving texture of soy protein textured product

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6188842A (en) * 1984-10-09 1986-05-07 Showa Sangyo Kk Preparation of fibrous food material
JPH0586169B2 (en) * 1984-10-09 1993-12-10 Showa Sangyo Co
JP2010503411A (en) * 2006-09-15 2010-02-04 ソレイ リミテッド ライアビリティ カンパニー Retorted fish composition comprising a structured plant protein product
JPWO2014156948A1 (en) * 2013-03-28 2017-02-16 不二製油株式会社 Tissue-like vegetable protein material and sliced meat substitute using the same

Also Published As

Publication number Publication date
JPS5721B2 (en) 1982-01-05

Similar Documents

Publication Publication Date Title
GB1464409A (en) Method of making a dry-type pet food and compositions thereof
GB1442058A (en) Method of making a dry type pet food having a meat-like texture
ES532798A0 (en) A PROCEDURE FOR THE PREPARATION OF PLANT PASTA
GB1433657A (en) Stabilization of dry pet food
JPS55153564A (en) Preparation of material for cattle or fish meat food processed at high temperature
JPS5716655A (en) Production of food material
IT1043834B (en) Edible vegetable protein products - used as meat substitutes
JPS5754560A (en) Preparation of feed for aquatic animal
JPS5736951A (en) Preparation of rice ball with roasted kneaded fish meat or livestock meat as film
JPS56137871A (en) Preparation of edible film consisting of fish meat protein essentially
JPS56127069A (en) Preparation of smoked food
JPS5739733A (en) Preparation of molded dried vegetable
JPS5672665A (en) Preparation of food having delicate flavor like sea urchin
JPS5661979A (en) Preparation of food from regenerated meat of crab leg
JPS57186454A (en) Production of smoked product with beefsteak plant smell
JPS5519037A (en) Production of health food
JPS5688744A (en) Dried food product and its production
JPS56113273A (en) Flavoring and its production
JPS5581565A (en) Processing raw material for miso koji
KR820000916B1 (en) Method for preparing shrinap products
JPS56137883A (en) Preparation of "koji"
JPS6434273A (en) Preparation of health food
JPS6423855A (en) Production of protein food material of high water content
JPS56117777A (en) Diuretic health food
JPS55153584A (en) Production of smoked cuttlefish-like eatable with "sake"