JPS561854A - Production of soybean protein with good taste - Google Patents
Production of soybean protein with good tasteInfo
- 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
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
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) |
-
1979
- 1979-06-15 JP JP7474179A patent/JPS561854A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS5634261B2 (en) | 1981-08-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS572656A (en) | Decoloration and purification of stevia extract | |
JPS55156554A (en) | Preparation of soybean protein | |
ATE93511T1 (en) | L-CARNITINE MAGNESIUM CITRATE. | |
GB1432329A (en) | Process for producing potato crisp flavour concentrate | |
JPS53124220A (en) | Preparation of guanidines and their salts | |
JPS561854A (en) | Production of soybean protein with good taste | |
JPS51124584A (en) | Method of producing pet food | |
JPS57133160A (en) | Preparation of paprica dyestuff | |
JPS5525460A (en) | Preparation of red dye | |
JPS5294499A (en) | Brewing of sake | |
JPS51133491A (en) | Process for producing soy with low salt | |
JPS57186455A (en) | Enzymatic digestion of undenatured soybean protein | |
JPS5564776A (en) | Treatment of soybean | |
JPS5672661A (en) | Preparation of novel seasoning having flavor of shrimp | |
JPS5696678A (en) | Sweetener | |
JPS55120766A (en) | Prparation of powdered fermented soybean | |
UA7014A1 (en) | METHOD OF PREPARATION OF 4-AMINO-5-CHLORINE-1-PHENYLPYRIDAZONE- (6) | |
JPS5768772A (en) | Preparation of refreshing drink using stevia extract | |
JPS55114272A (en) | Preparation of "mamushi" extract | |
JPS5623858A (en) | Soybean pickled in vinegar and its production | |
JPS5688766A (en) | Food containing hardly digestible polysaccharide | |
JPS5214721A (en) | Process for preparation of sodium malate hydrate | |
JPS559721A (en) | Production of processed shiitake mushroom | |
JPS5564777A (en) | Preparation of soybean milk | |
JPS5657749A (en) | Crystallization of phenylalanine |