JPS5523987A - Modification of food - Google Patents
Modification of foodInfo
- 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
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
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)
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 |
-
1979
- 1979-01-25 JP JP54007816A patent/JPS60969B2/en not_active Expired
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) |