JPS5526803A - Gelatin composition and its storage - Google Patents

Gelatin composition and its storage

Info

Publication number
JPS5526803A
JPS5526803A JP9780578A JP9780578A JPS5526803A JP S5526803 A JPS5526803 A JP S5526803A JP 9780578 A JP9780578 A JP 9780578A JP 9780578 A JP9780578 A JP 9780578A JP S5526803 A JPS5526803 A JP S5526803A
Authority
JP
Japan
Prior art keywords
drying
starch
water
gelatin
powdered
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
JP9780578A
Other languages
Japanese (ja)
Other versions
JPS5918976B2 (en
Inventor
Kenji Hayashi
Norio Chijimatsu
Katsuya Nasu
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.)
KH Neochem Co Ltd
Original Assignee
Kyowa Hakko Kogyo Co Ltd
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 Kyowa Hakko Kogyo Co Ltd filed Critical Kyowa Hakko Kogyo Co Ltd
Priority to JP53097805A priority Critical patent/JPS5918976B2/en
Publication of JPS5526803A publication Critical patent/JPS5526803A/en
Publication of JPS5918976B2 publication Critical patent/JPS5918976B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To provide a gelatin composition composed of specific components and having improved storage stability.
CONSTITUTION: A gelatin composition composed of (A) 1 part of a modified gelatin (a water-soluble genatin containining ≤7.50% of water and prepared by the radiofrequency drying, freeze-drying, spray-drying, etc.), and (B) 4W19 parts of a natural gum (e.g. α-starch such as α-cornstarch; hydrolyzed starch such as wheat starch dextrin; pectin such as guar gum; arginic acid derivative such as arginic acid; proteins such as albumen; hydrolyzed proteins such as partially hydrolyzed soybean protein) or a food additive for imparting taste and flavor to the food (e.g. powered milk such as whole powdered milk; dried fruit powder such as dried banana powder; powdered drink such as cocoa powder; vegetable fats and olis such as powdered fat, etc.). The water content of the composition is ≤2.41%.
COPYRIGHT: (C)1980,JPO&Japio
JP53097805A 1978-08-12 1978-08-12 Gelatin composition and its preservation method Expired JPS5918976B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP53097805A JPS5918976B2 (en) 1978-08-12 1978-08-12 Gelatin composition and its preservation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP53097805A JPS5918976B2 (en) 1978-08-12 1978-08-12 Gelatin composition and its preservation method

Publications (2)

Publication Number Publication Date
JPS5526803A true JPS5526803A (en) 1980-02-26
JPS5918976B2 JPS5918976B2 (en) 1984-05-01

Family

ID=14201983

Family Applications (1)

Application Number Title Priority Date Filing Date
JP53097805A Expired JPS5918976B2 (en) 1978-08-12 1978-08-12 Gelatin composition and its preservation method

Country Status (1)

Country Link
JP (1) JPS5918976B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58170443A (en) * 1982-03-30 1983-10-07 Nisshin Flour Milling Co Ltd Water-soluble gelatin composition

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2803548A (en) * 1955-02-07 1957-08-20 Louis Milani Foods Inc Method of making gelatin-containing food preparations which dissolve at room temperature and gel at room temperature
JPS5354256A (en) * 1976-10-28 1978-05-17 Kyowa Hakko Kogyo Co Ltd Modification of gelatin

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2803548A (en) * 1955-02-07 1957-08-20 Louis Milani Foods Inc Method of making gelatin-containing food preparations which dissolve at room temperature and gel at room temperature
JPS5354256A (en) * 1976-10-28 1978-05-17 Kyowa Hakko Kogyo Co Ltd Modification of gelatin

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58170443A (en) * 1982-03-30 1983-10-07 Nisshin Flour Milling Co Ltd Water-soluble gelatin composition
JPH0242461B2 (en) * 1982-03-30 1990-09-21

Also Published As

Publication number Publication date
JPS5918976B2 (en) 1984-05-01

Similar Documents

Publication Publication Date Title
US3947599A (en) Process for making flavorless food extenders derived from peanuts, and a method of recovering peanut oil
WO2002028193A1 (en) Powdered kimchi and preparation method thereof
Oyeleke et al. The use of cowpeas (Vigna unguiculata) in improving a popular Nigerian weaning food
KR890001269B1 (en) A process for the production of a flavouring compositions
US3485636A (en) High protein food
US3952111A (en) Meat extender and process of making the same
JPS5526803A (en) Gelatin composition and its storage
US4113892A (en) Method of processing fermented soybeans and food products prepared therefrom
CA1052172A (en) Process for making dehydrated peanut food product
US4189505A (en) Pork-like flavorant and process for preparing same
US3708310A (en) Processing of soybeans
JPS5558078A (en) Vinegared soybean containing tangle, useful as health food
JPS56113279A (en) Paste food made from fish meat and dairy product
KR19980036663A (en) Manufacturing method of dried fish popping chips
Spinelli et al. Preparation and properties of chemically and enzymically modified protein isolates for use as food ingredients
CA1087027A (en) Process for preparing snack foods and the like
JPS584905B2 (en) Method for producing health food ingredients using royal jelly as the main ingredient
Chari et al. Protein concentrate from shark
JPS5548363A (en) Gelled food having dense texture made from beans
JPH0311752B2 (en)
GB804293A (en) Improvements in or relating to the production of flavoured food compositions
JP3011073B2 (en) Feed production method
JPH0356707B2 (en)
PT94936A (en) METHOD FOR PREPARING A NUTRITUVA FORMULA HYPERERGENIC CONTAINING A MUSCLE PROTEIN
Sabry The nutritional consequences of developments in food processing