JPS561854A - Production of soybean protein with good taste - Google Patents

Production of soybean protein with good taste

Info

Publication number
JPS561854A
JPS561854A JP7474179A JP7474179A JPS561854A JP S561854 A JPS561854 A JP S561854A JP 7474179 A JP7474179 A JP 7474179A JP 7474179 A JP7474179 A JP 7474179A JP S561854 A JPS561854 A JP S561854A
Authority
JP
Japan
Prior art keywords
temperature
good taste
soybean protein
aqueous
production
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
JP7474179A
Other languages
Japanese (ja)
Other versions
JPS5634261B2 (en
Inventor
Hiroshi Kanda
Akio Uno
Yasuo Mikami
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.)
Nisshin Oil Mills Ltd
Original Assignee
Nisshin Oil Mills 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 Nisshin Oil Mills Ltd filed Critical Nisshin Oil Mills Ltd
Priority to JP7474179A priority Critical patent/JPS561854A/en
Publication of JPS561854A publication Critical patent/JPS561854A/en
Publication of JPS5634261B2 publication Critical patent/JPS5634261B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: Defatted soybean is washed with aqueous alcohol at a temperature of lower than 30°C and the product is subjected to extraction with hot water or hot aqueous ammonia to produce said soybean protein with good taste in high yield.
CONSTITUTION: Defatted soybean is washed with aqueous alcohol, preferably with a concentration of 50W70w/w% at a temperature of lower than 30°C. At this time, when necessary 0.1W1% of sulfite or bisulfite salt may be combined. The product is kept at a temperature of lower than 30°C under reduced pressure to evaporate off the alcohol and subjected to extraction with hot water or aqueous ammoniacal alkali solution at 60W90°C. The resultant extract is spray-dried.
COPYRIGHT: (C)1981,JPO&Japio
JP7474179A 1979-06-15 1979-06-15 Production of soybean protein with good taste Granted JPS561854A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7474179A JPS561854A (en) 1979-06-15 1979-06-15 Production of soybean protein with good taste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7474179A JPS561854A (en) 1979-06-15 1979-06-15 Production of soybean protein with good taste

Publications (2)

Publication Number Publication Date
JPS561854A true JPS561854A (en) 1981-01-10
JPS5634261B2 JPS5634261B2 (en) 1981-08-08

Family

ID=13555961

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7474179A Granted JPS561854A (en) 1979-06-15 1979-06-15 Production of soybean protein with good taste

Country Status (1)

Country Link
JP (1) JPS561854A (en)

Also Published As

Publication number Publication date
JPS5634261B2 (en) 1981-08-08

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