JPS5655158A - Preparation of textural soybean protein - Google Patents
Preparation of textural soybean proteinInfo
- Publication number
- JPS5655158A JPS5655158A JP12989379A JP12989379A JPS5655158A JP S5655158 A JPS5655158 A JP S5655158A JP 12989379 A JP12989379 A JP 12989379A JP 12989379 A JP12989379 A JP 12989379A JP S5655158 A JPS5655158 A JP S5655158A
- Authority
- JP
- Japan
- Prior art keywords
- textural
- soybean protein
- preparation
- heat treatment
- index
- 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: To prepare textural soybean protein having small smell of soybeans, and improved flavor and taste, by using defatted soybeans whose water-nitrogen soluble index is made not more than 40 by heat treatment.
CONSTITUTION: Defatted soybeans whose water-soluble nitrogen index is made not more than 40 by heat treatment preferably under humid conditions is blended with water to give a blend, which is extruded conventionally by an extruder under pressure and heating.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP12989379A JPS5655158A (en) | 1979-10-11 | 1979-10-11 | Preparation of textural soybean protein |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP12989379A JPS5655158A (en) | 1979-10-11 | 1979-10-11 | Preparation of textural soybean protein |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5655158A true JPS5655158A (en) | 1981-05-15 |
JPS6234374B2 JPS6234374B2 (en) | 1987-07-27 |
Family
ID=15020958
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP12989379A Granted JPS5655158A (en) | 1979-10-11 | 1979-10-11 | Preparation of textural soybean protein |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5655158A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2022270190A1 (en) | 2021-06-22 | 2022-12-29 | 株式会社ペリカン | Whole fat textured protein having high storage stability |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5394053A (en) * | 1977-01-28 | 1978-08-17 | Ariyou Riyou | Vegetable protein processed article |
JPS5495761A (en) * | 1978-01-10 | 1979-07-28 | Ajinomoto Kk | Method for improving quality of modified soybean protein |
-
1979
- 1979-10-11 JP JP12989379A patent/JPS5655158A/en active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5394053A (en) * | 1977-01-28 | 1978-08-17 | Ariyou Riyou | Vegetable protein processed article |
JPS5495761A (en) * | 1978-01-10 | 1979-07-28 | Ajinomoto Kk | Method for improving quality of modified soybean protein |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2022270190A1 (en) | 2021-06-22 | 2022-12-29 | 株式会社ペリカン | Whole fat textured protein having high storage stability |
Also Published As
Publication number | Publication date |
---|---|
JPS6234374B2 (en) | 1987-07-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS5655158A (en) | Preparation of textural soybean protein | |
GB2135566A (en) | Soybean products | |
JPS5642548A (en) | Preparation of textured soybean protein | |
JPS5571465A (en) | Preparation of fried bean curd | |
JPS56140857A (en) | Preparation of baked food with decoration | |
JPS5558078A (en) | Vinegared soybean containing tangle, useful as health food | |
JPS572653A (en) | Production of fried soybean curd | |
JPS55141176A (en) | Method of making "natto" fermented soybean enriched in nutrition | |
JPS55153564A (en) | Preparation of material for cattle or fish meat food processed at high temperature | |
JPS55153584A (en) | Production of smoked cuttlefish-like eatable with "sake" | |
JPS553709A (en) | Tofu (bean curd) containing coffee | |
JPS56154964A (en) | Fermented soybean | |
JPS6430543A (en) | Preparation of texturized soybean protein | |
JPS57194758A (en) | Mousse-like food derived from soybeam milk | |
JPS55153582A (en) | Production of shrimp-like food | |
JPS5623861A (en) | Preparation of "natto" containing "wakame" seaweed | |
JPS57102153A (en) | Preparation of atsuage | |
JPS57146555A (en) | Preparation of miso | |
JPS5655154A (en) | Preparation of snack cake | |
JPS5626165A (en) | Frozen glutenous product of unpolished rice, and its preparation | |
JPS5799169A (en) | Preparation of natto containing adlay | |
JPS55131356A (en) | Preparation of "natto" containing sweet corn | |
JPS55108275A (en) | Novel product of fish and meat paste | |
JPS553732A (en) | Preparation of organized protein | |
JPS5658467A (en) | Preparation of sterile bean curd having texture like silk-strained bean curd |