JPS56140870A - Preparation of oil-in-water type emulsified food - Google Patents

Preparation of oil-in-water type emulsified food

Info

Publication number
JPS56140870A
JPS56140870A JP4201580A JP4201580A JPS56140870A JP S56140870 A JPS56140870 A JP S56140870A JP 4201580 A JP4201580 A JP 4201580A JP 4201580 A JP4201580 A JP 4201580A JP S56140870 A JPS56140870 A JP S56140870A
Authority
JP
Japan
Prior art keywords
raw materials
water type
type emulsified
emulsified food
soybean protein
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
JP4201580A
Other languages
Japanese (ja)
Other versions
JPS601857B2 (en
Inventor
Yukio Hayashi
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP55042015A priority Critical patent/JPS601857B2/en
Publication of JPS56140870A publication Critical patent/JPS56140870A/en
Publication of JPS601857B2 publication Critical patent/JPS601857B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)

Abstract

PURPOSE: To obtain the titled food having improved sense of eating without leaving a gritty feeling on the tongue, by adding a separated soybean protein and a gummy substance to raw materials, and keeping the ratio of the raw materials in the oily phase to be used at a specific value or above.
CONSTITUTION: In preparing an acidic oil-in-water type emulsified food with a separated soybean protein as an emulsifying agent, a gummy substance, e.g. tragacanth gum or guargum, in an amount of about 0.5% based on the whole raw materials is added to other raw materials, and the ratio of the raw materials in the oily phase is kept at about 70% or more. According to the method, the disadvantages of the acidic oil-in-water type emulsified food prepared by using the separated soybean protein as an emulsifying agent, e.g. a gritty feeling on the tongue and greatly impared sense of eating, can be eliminated.
COPYRIGHT: (C)1981,JPO&Japio
JP55042015A 1980-04-02 1980-04-02 Method for producing oil-in-water emulsified food Expired JPS601857B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55042015A JPS601857B2 (en) 1980-04-02 1980-04-02 Method for producing oil-in-water emulsified food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55042015A JPS601857B2 (en) 1980-04-02 1980-04-02 Method for producing oil-in-water emulsified food

Publications (2)

Publication Number Publication Date
JPS56140870A true JPS56140870A (en) 1981-11-04
JPS601857B2 JPS601857B2 (en) 1985-01-17

Family

ID=12624343

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55042015A Expired JPS601857B2 (en) 1980-04-02 1980-04-02 Method for producing oil-in-water emulsified food

Country Status (1)

Country Link
JP (1) JPS601857B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018011537A (en) * 2016-07-20 2018-01-25 池田食研株式会社 Production method of emulsified seasoning

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018011537A (en) * 2016-07-20 2018-01-25 池田食研株式会社 Production method of emulsified seasoning

Also Published As

Publication number Publication date
JPS601857B2 (en) 1985-01-17

Similar Documents

Publication Publication Date Title
JPS56140870A (en) Preparation of oil-in-water type emulsified food
JPS5791172A (en) Preparation of oil-in-water type emulsified food
EP0261586A3 (en) A cheese-like product, a process of its preparation and the use thereof
JPS5658460A (en) Method for improving quality of granular soybean protein
JPS5534042A (en) Improvement of flavor of ices
JPS5312898A (en) Preparation of yolk lecithin
JPS5278203A (en) Production of oily porduct for creamy composition
FR2375834A1 (en) Slimming compsn. enriched in protein(s) - contains dextrose, cane sugar, desiccated skimmed milk and conc. soya protein
JPS55156562A (en) Low-caloric sweetening
JPS57198067A (en) Preparation of emulsified dressing
JPS5545332A (en) Making method of snack of sweet potato
JPS5716679A (en) Preparation of crab meat preserved with "miso"
JPS5672661A (en) Preparation of novel seasoning having flavor of shrimp
JPS5791174A (en) Preparation of oil-in-water type emulsified food
JPS55104877A (en) Method of making "suwari kamaboko" (hard type of boiled fish paste) with improved quality
JPS57110163A (en) Preparation of potato salad
JPS55120772A (en) Processing of meat
JPS553762A (en) Manufacturing fish paste product and fish paste composition
JPS55153554A (en) Preparation of salad
JPS553727A (en) Pilled solid food containing mainly "ume", japanese apricot and its production
JPS5783266A (en) Preparation of edible coating material
JPS5750858A (en) Preparation of raw material for salt-free food with high proteinic content
JPS57186438A (en) Laver, boiled down in soy, and containing butter
JPS57163465A (en) Preparation of soy sauce having small amount of dregs caused by heating
JPS5539736A (en) Preparation of composition for fish-paste product and ground