JPS56117776A - Preparation of fried vegetable protein - Google Patents
Preparation of fried vegetable proteinInfo
- Publication number
- JPS56117776A JPS56117776A JP2205180A JP2205180A JPS56117776A JP S56117776 A JPS56117776 A JP S56117776A JP 2205180 A JP2205180 A JP 2205180A JP 2205180 A JP2205180 A JP 2205180A JP S56117776 A JPS56117776 A JP S56117776A
- Authority
- JP
- Japan
- Prior art keywords
- vegetable protein
- protein
- content
- solid
- fried
- 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
- Beans For Foods Or Fodder (AREA)
Abstract
PURPOSE: To prepare fried vegetable protein having similar taste, flavor color, tissue, etc. to those of fried bean curd, in high production efficiency, by using vegetable protein having crude protein content of ≥ about 60% as a main raw material.
CONSTITUTION: A formed mixture consisting of (A) a vegetable protein having crude protein content of ≥ about 60% (reduced to solid), e.g. separated soybean protein, (B) ≥1wt%, pref. 5W15wt%, based on the crude protein of said vegetable protein, of a coagulant containing an alkaline earth metal, e.g. the easily water- soluble calcium chloride combined with hardly water-soluble calcium sulfate or an alkalizing agent, and (C) bean curd having a water content of ≥ about 75wt%, is fried in oil. The content of solid vegetable protein in the solid material of the mixture is ≥ about 20wt%, and that of the solid part of the bean curd is ≥ about 3wt%.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2205180A JPS56117776A (en) | 1980-02-23 | 1980-02-23 | Preparation of fried vegetable protein |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2205180A JPS56117776A (en) | 1980-02-23 | 1980-02-23 | Preparation of fried vegetable protein |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS56117776A true JPS56117776A (en) | 1981-09-16 |
JPS6152659B2 JPS6152659B2 (en) | 1986-11-14 |
Family
ID=12072114
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2205180A Granted JPS56117776A (en) | 1980-02-23 | 1980-02-23 | Preparation of fried vegetable protein |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS56117776A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59196060A (en) * | 1983-04-20 | 1984-11-07 | Asahimatsu Shokuhin Kk | Granular bean curd having improved keeping quality and production thereof |
JPS62272950A (en) * | 1986-05-20 | 1987-11-27 | Fuji Oil Co Ltd | Preparation of fried bean curd for seasoning |
JP2011135785A (en) * | 2009-12-25 | 2011-07-14 | Nisshin Oillio Group Ltd | Method for producing soybean processed food |
-
1980
- 1980-02-23 JP JP2205180A patent/JPS56117776A/en active Granted
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59196060A (en) * | 1983-04-20 | 1984-11-07 | Asahimatsu Shokuhin Kk | Granular bean curd having improved keeping quality and production thereof |
JPS62272950A (en) * | 1986-05-20 | 1987-11-27 | Fuji Oil Co Ltd | Preparation of fried bean curd for seasoning |
JP2011135785A (en) * | 2009-12-25 | 2011-07-14 | Nisshin Oillio Group Ltd | Method for producing soybean processed food |
Also Published As
Publication number | Publication date |
---|---|
JPS6152659B2 (en) | 1986-11-14 |
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