JPS5661961A - Preparation of protein retort food - Google Patents

Preparation of protein retort food

Info

Publication number
JPS5661961A
JPS5661961A JP13749179A JP13749179A JPS5661961A JP S5661961 A JPS5661961 A JP S5661961A JP 13749179 A JP13749179 A JP 13749179A JP 13749179 A JP13749179 A JP 13749179A JP S5661961 A JPS5661961 A JP S5661961A
Authority
JP
Japan
Prior art keywords
soybean
fraction
protein
retort
solid substance
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
JP13749179A
Other languages
Japanese (ja)
Other versions
JPS6159704B2 (en
Inventor
Kazuto Majima
Masahiko Terajima
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.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil Co 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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP13749179A priority Critical patent/JPS5661961A/en
Publication of JPS5661961A publication Critical patent/JPS5661961A/en
Publication of JPS6159704B2 publication Critical patent/JPS6159704B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To obtain a good product having improved keeping quality and gel strength, by collecting an insoluble part from an aqueous extract of a soybean or defatted soybean in a specific pH range, and retorting the neutralized solid substance under specified conditions.
CONSTITUTION: A soybean or defatted soybean is extracted with an aqueous solvent at a pH of 6.0W7.0, and the resultant soluble fraction is transferred to a pH of 5.0W5.6 to remove the insoluble fraction. Thus, the insoluble fraction at a pH of 4.0W4.8 is collected. A food containing a neutralized solid substance in said fraction in a hydrous state is retorted under conditions of F0≥4 to prepare a protein retort food. The F0 value is the length of time required to lead a spore of given concentration to death at 250°F in minutes. A can, a heat-resistant film, etc. may be used as the retort contaier, and heated in a sealed state.
COPYRIGHT: (C)1981,JPO&Japio
JP13749179A 1979-10-23 1979-10-23 Preparation of protein retort food Granted JPS5661961A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP13749179A JPS5661961A (en) 1979-10-23 1979-10-23 Preparation of protein retort food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP13749179A JPS5661961A (en) 1979-10-23 1979-10-23 Preparation of protein retort food

Publications (2)

Publication Number Publication Date
JPS5661961A true JPS5661961A (en) 1981-05-27
JPS6159704B2 JPS6159704B2 (en) 1986-12-17

Family

ID=15199884

Family Applications (1)

Application Number Title Priority Date Filing Date
JP13749179A Granted JPS5661961A (en) 1979-10-23 1979-10-23 Preparation of protein retort food

Country Status (1)

Country Link
JP (1) JPS5661961A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61187755A (en) * 1985-02-14 1986-08-21 Fuji Oil Co Ltd Production of soya protein

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0425445Y2 (en) * 1988-12-21 1992-06-18

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61187755A (en) * 1985-02-14 1986-08-21 Fuji Oil Co Ltd Production of soya protein
JPH0365138B2 (en) * 1985-02-14 1991-10-09

Also Published As

Publication number Publication date
JPS6159704B2 (en) 1986-12-17

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