JPS5539725A - Preparation of mayonnaise-like seasoning - Google Patents

Preparation of mayonnaise-like seasoning

Info

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
Application number
JP11176378A
Other languages
Japanese (ja)
Other versions
JPS60973B2 (en
Inventor
Toshiaki Sakaeda
Kiyomi Harakawa
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.)
Meiji Seika Kaisha Ltd
Original Assignee
Meiji Seika Kaisha 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 Meiji Seika Kaisha Ltd filed Critical Meiji Seika Kaisha Ltd
Priority to JP53111763A priority Critical patent/JPS60973B2/en
Publication of JPS5539725A publication Critical patent/JPS5539725A/en
Publication of JPS60973B2 publication Critical patent/JPS60973B2/en
Expired legal-status Critical Current

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
JP53111763A 1978-09-13 1978-09-13 Manufacturing method for mayonnaise-like seasoning Expired JPS60973B2 (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (12)

* Cited by examiner, † Cited by third party
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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