JPS5539725A - Preparation of mayonnaise-like seasoning - Google Patents
Preparation of mayonnaise-like seasoningInfo
- Publication number
- JPS5539725A JPS5539725A JP11176378A JP11176378A JPS5539725A JP S5539725 A JPS5539725 A JP S5539725A JP 11176378 A JP11176378 A JP 11176378A JP 11176378 A JP11176378 A JP 11176378A JP S5539725 A JPS5539725 A JP S5539725A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- seasoning
- soybean protein
- vinegar
- title
- 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
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Seasonings (AREA)
Abstract
PURPOSE: To prepare the title seasoning having improved heat resistance and emulsion stability, free from cholesterol, by mixing and homogenizing vegetable oils, vinegar, etc. with a partial enzymolysis product of soybean protein.
CONSTITUTION: An 8W10% extract is prepared from defatted soybean, concentrated or hydrolyzed protein as a soybean protein, and heat-treated. The extract is then adjusted to the optimum temperature and pH for enzyme reaction, and partially hydrolyzed with proteases consisting mainly of the endo-type to give a degree of protein enzymolysis of 25W30%. Bacteria protease A are used as the proteases. The resulting soybean protein emulsion is heat-treated at 80W140°C for 2secW30min to inactivate the enzymes, and then cooled, concentrated or dried. The concetrate or a solution reconstituted with water is incorporated with vegetable oils, vinegar, seasonings, and spices, and homogenized with stirring to give the title mayonnaise- like seasoning.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP53111763A JPS60973B2 (en) | 1978-09-13 | 1978-09-13 | Manufacturing method for mayonnaise-like seasoning |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP53111763A JPS60973B2 (en) | 1978-09-13 | 1978-09-13 | Manufacturing method for mayonnaise-like seasoning |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5539725A true JPS5539725A (en) | 1980-03-19 |
JPS60973B2 JPS60973B2 (en) | 1985-01-11 |
Family
ID=14569560
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP53111763A Expired JPS60973B2 (en) | 1978-09-13 | 1978-09-13 | Manufacturing method for mayonnaise-like seasoning |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60973B2 (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2462876A1 (en) * | 1979-08-10 | 1981-02-20 | Nisshin Oil Mills Ltd | PROCESS FOR THE PREPARATION OF FOOD PRODUCTS SIMILAR TO THE MAYONNAISE AND PRODUCTS OBTAINED THEREBY |
JPS6181766A (en) * | 1984-09-19 | 1986-04-25 | Nisshin Oil Mills Ltd:The | Preparation of emulsified product for food |
JPS6240249A (en) * | 1985-08-13 | 1987-02-21 | Fuji Oil Co Ltd | Production of nongelatinizing soybean protein |
JPS62115258A (en) * | 1985-11-14 | 1987-05-26 | Nisshin Oil Mills Ltd:The | Emulsified fat for cooking |
JPS6359867A (en) * | 1986-08-30 | 1988-03-15 | Q P Corp | Preparation of mayonnaise-like food |
JPH04283309A (en) * | 1991-03-12 | 1992-10-08 | Kiyomoto Tekko Kk | Method for incinerating waste liquid containing nitrogen compound |
JPH0847379A (en) * | 1994-08-08 | 1996-02-20 | Otsuka Shokuhin Kk | Production of soured milk-like seasoning |
GB2370751A (en) * | 2000-11-15 | 2002-07-10 | Kraft Foods Holdings Inc | Hydrolysed soy protein in salad dressing |
EP1389429A1 (en) * | 2002-08-12 | 2004-02-18 | Kraft Foods Holdings, Inc. | Soy protein-containing imitation dairy compositions and methods of making |
-
1978
- 1978-09-13 JP JP53111763A patent/JPS60973B2/en not_active Expired
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2462876A1 (en) * | 1979-08-10 | 1981-02-20 | Nisshin Oil Mills Ltd | PROCESS FOR THE PREPARATION OF FOOD PRODUCTS SIMILAR TO THE MAYONNAISE AND PRODUCTS OBTAINED THEREBY |
JPS6181766A (en) * | 1984-09-19 | 1986-04-25 | Nisshin Oil Mills Ltd:The | Preparation of emulsified product for food |
JPS6240249A (en) * | 1985-08-13 | 1987-02-21 | Fuji Oil Co Ltd | Production of nongelatinizing soybean protein |
JPH0425779B2 (en) * | 1985-08-13 | 1992-05-01 | Fuji Oil Co Ltd | |
JPS62115258A (en) * | 1985-11-14 | 1987-05-26 | Nisshin Oil Mills Ltd:The | Emulsified fat for cooking |
JPS6359867A (en) * | 1986-08-30 | 1988-03-15 | Q P Corp | Preparation of mayonnaise-like food |
JPH04283309A (en) * | 1991-03-12 | 1992-10-08 | Kiyomoto Tekko Kk | Method for incinerating waste liquid containing nitrogen compound |
JPH0847379A (en) * | 1994-08-08 | 1996-02-20 | Otsuka Shokuhin Kk | Production of soured milk-like seasoning |
GB2370751A (en) * | 2000-11-15 | 2002-07-10 | Kraft Foods Holdings Inc | Hydrolysed soy protein in salad dressing |
GB2370751B (en) * | 2000-11-15 | 2004-12-29 | Kraft Foods Holdings Inc | A process for making partially digested soy protein-containing dressing |
EP1389429A1 (en) * | 2002-08-12 | 2004-02-18 | Kraft Foods Holdings, Inc. | Soy protein-containing imitation dairy compositions and methods of making |
US6780446B2 (en) | 2002-08-12 | 2004-08-24 | Kraft Foods Holdings, Inc. | Soy protein-containing imitation dairy compositions and methods of making |
Also Published As
Publication number | Publication date |
---|---|
JPS60973B2 (en) | 1985-01-11 |
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