JPS5523987A - Modification of food - Google Patents

Modification of food

Info

Publication number
JPS5523987A
JPS5523987A JP781679A JP781679A JPS5523987A JP S5523987 A JPS5523987 A JP S5523987A JP 781679 A JP781679 A JP 781679A JP 781679 A JP781679 A JP 781679A JP S5523987 A JPS5523987 A JP S5523987A
Authority
JP
Japan
Prior art keywords
substance
food
emulsifier
coagulation
dematiaceae
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
JP781679A
Other languages
Japanese (ja)
Other versions
JPS60969B2 (en
Inventor
Satoshi Shinohara
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.)
DAIICHI TOGYO KK
DAIICHI TOUGIYOU KK
Original Assignee
DAIICHI TOGYO KK
DAIICHI TOUGIYOU 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 DAIICHI TOGYO KK, DAIICHI TOUGIYOU KK filed Critical DAIICHI TOGYO KK
Priority to JP54007816A priority Critical patent/JPS60969B2/en
Publication of JPS5523987A publication Critical patent/JPS5523987A/en
Publication of JPS60969B2 publication Critical patent/JPS60969B2/en
Expired legal-status Critical Current

Links

Landscapes

  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: Food is modified using a substance having coagulation activity that is obtained by culturing a bacterium producing the coagulation-active substance, which belongs to Dematium in Dematiaceae.
CONSTITUTION: The liquid culture of a bacterium producing coagulation-active substance, which belongs to Dematium in Dematiaceae, such as FERM-4257, is conducted to produce the substance having coagulation activity. The substance is added to a mix system of water or an aqueous solution, mineral or animal oil as the emulsifier to form said emulsifier. The emulsifier is added to food as butter, margarine or salad dressing. The substance also is used to retain the water content in the food, to prevent the drying, to form gels in aqueous solutions of saccharides, as cane sugar, glucose, fructose or their mixture, starch syrup or isomerized sugar, and to thicken food or beverage.
COPYRIGHT: (C)1980,JPO&Japio
JP54007816A 1979-01-25 1979-01-25 Food modification method Expired JPS60969B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54007816A JPS60969B2 (en) 1979-01-25 1979-01-25 Food modification method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54007816A JPS60969B2 (en) 1979-01-25 1979-01-25 Food modification method

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
JP9766478A Division JPS5529902A (en) 1977-10-11 1978-08-10 Production of coagulation-active substance by microorganism

Publications (2)

Publication Number Publication Date
JPS5523987A true JPS5523987A (en) 1980-02-20
JPS60969B2 JPS60969B2 (en) 1985-01-11

Family

ID=11676112

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54007816A Expired JPS60969B2 (en) 1979-01-25 1979-01-25 Food modification method

Country Status (1)

Country Link
JP (1) JPS60969B2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001186862A (en) * 1999-10-19 2001-07-10 Makoto Hiuga Powdery aureobasidium culture liquid composition, method for producing the same and powder mixture using the composition
US9300038B2 (en) 2010-12-10 2016-03-29 Peregrine Semiconductor Corporation Method, system, and apparatus for resonator circuits and modulating resonators

Also Published As

Publication number Publication date
JPS60969B2 (en) 1985-01-11

Similar Documents

Publication Publication Date Title
KR910009163A (en) Method of preparing chocolate containing water
IE40809L (en) Low fat spread
CA2132302A1 (en) Method for production of a milk like product, the milk like product, and use of the milk like product
AU552509B2 (en) Oil emulsion spread
ES432861A1 (en) Process for aggregating protein
JPS5523987A (en) Modification of food
CA1268457C (en) Amino sugar carbonating agents and their preparation
JPS57163482A (en) Novel yeast having specific saccharide utilization
KR840003394A (en) Method of Preparation of Flavor Composition
GB913705A (en) Method of refining amyloglucosidase
JPS5295625A (en) Preparation of sucrose benzoate
JPS56117790A (en) Preparation of refined sake (liquor)
JPS5624478A (en) Thickening and gelatinizing agent
GB1061364A (en) Flavoured fatty material and process for preparing the same
JPS6463385A (en) Enzymatic reaction in system of very small amount of water
SU487939A1 (en) Method for automatic control of the scatter preparation process
JPS5584532A (en) Preparing emulsion
JPS5765176A (en) Alcoholic beverage and its production
JPS55120758A (en) Powdering of liquid food and drink
JPS5279084A (en) Preparation of microbial protein and fat and oil from vegetable carboh ydrate
JPS53145927A (en) Emulsion for hair treatment
KR840001257A (en) Preparation of health drink
Millqvist et al. Starch Complexing by Enzymatically Prepared 2‐Monoglycerides Compared to Effects by 1‐lsomers
JPS5768738A (en) Nonily spread
HONDO et al. Effects of Saccharides on the Formation of Texture and Color of Miso Studies on Saccharides in Miso (Part III)