JPS5618552A - Treatment of corn gluten meal - Google Patents

Treatment of corn gluten meal

Info

Publication number
JPS5618552A
JPS5618552A JP9278379A JP9278379A JPS5618552A JP S5618552 A JPS5618552 A JP S5618552A JP 9278379 A JP9278379 A JP 9278379A JP 9278379 A JP9278379 A JP 9278379A JP S5618552 A JPS5618552 A JP S5618552A
Authority
JP
Japan
Prior art keywords
corn gluten
gluten meal
pref
dried
raw material
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
JP9278379A
Other languages
Japanese (ja)
Other versions
JPS5625093B2 (en
Inventor
Tsunetake Sugimori
Yoji Tsukada
Yasuhiko Tatsuki
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.)
MARUKIN SHOYU KK
Original Assignee
MARUKIN SHOYU KK
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 MARUKIN SHOYU KK filed Critical MARUKIN SHOYU KK
Priority to JP9278379A priority Critical patent/JPS5618552A/en
Publication of JPS5618552A publication Critical patent/JPS5618552A/en
Publication of JPS5625093B2 publication Critical patent/JPS5625093B2/ja
Granted legal-status Critical Current

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  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: To obtain corn gluten meal digestible with protease even in the presence of salt, and to increase the value of the corn gluten meal as a protein raw material for food processing, by heating corn gluten meal at a specific temperature under specific alkaline conditions of a specific pH range.
CONSTITUTION: A modified corn gluten meal is prepared by heating corn gluten meal at 40W120°C, pref. 60W100°C, under an alkaline condition of ≤pH12, pref. 8W12. The pH control is pref. carried out by the use of sodium hydroxide, potassium hydroxide, sodium carbonate, etc. in view of food sanitation. The modified corn gluten meal thus prepared is converted to a slurry of pH4W5 to precipitate the protein, which is separated by centrifugation, etc., optionally washed with water and freeze-dried, slurrified again with a proper amount of water, and spray-dried to obtain the objective raw material for food processing.
COPYRIGHT: (C)1981,JPO&Japio
JP9278379A 1979-07-20 1979-07-20 Treatment of corn gluten meal Granted JPS5618552A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9278379A JPS5618552A (en) 1979-07-20 1979-07-20 Treatment of corn gluten meal

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9278379A JPS5618552A (en) 1979-07-20 1979-07-20 Treatment of corn gluten meal

Publications (2)

Publication Number Publication Date
JPS5618552A true JPS5618552A (en) 1981-02-21
JPS5625093B2 JPS5625093B2 (en) 1981-06-10

Family

ID=14064009

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9278379A Granted JPS5618552A (en) 1979-07-20 1979-07-20 Treatment of corn gluten meal

Country Status (1)

Country Link
JP (1) JPS5618552A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITVI20120018A1 (en) * 2012-01-23 2013-07-24 Aldo Cehic METHOD FOR THE PREPARATION OF A FOOD PRODUCT

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITVI20120018A1 (en) * 2012-01-23 2013-07-24 Aldo Cehic METHOD FOR THE PREPARATION OF A FOOD PRODUCT

Also Published As

Publication number Publication date
JPS5625093B2 (en) 1981-06-10

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