JPS57125668A - Chain food preparing system from grain - Google Patents

Chain food preparing system from grain

Info

Publication number
JPS57125668A
JPS57125668A JP56009773A JP977381A JPS57125668A JP S57125668 A JPS57125668 A JP S57125668A JP 56009773 A JP56009773 A JP 56009773A JP 977381 A JP977381 A JP 977381A JP S57125668 A JPS57125668 A JP S57125668A
Authority
JP
Japan
Prior art keywords
product
give
soybean
grains
fermented
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
JP56009773A
Other languages
Japanese (ja)
Other versions
JPS5948621B2 (en
Inventor
Hideaki Kaneko
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 Systems Corp
Original Assignee
Fuji Systems Corp
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 Systems Corp filed Critical Fuji Systems Corp
Priority to JP56009773A priority Critical patent/JPS5948621B2/en
Publication of JPS57125668A publication Critical patent/JPS57125668A/en
Publication of JPS5948621B2 publication Critical patent/JPS5948621B2/en
Expired legal-status Critical Current

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  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To make it possible to carry out the diversified small-quantity production efficiently, by obtaining products from grains in the respective steps in chains in the process.
CONSTITUTION: Pulverized soybean flour is of fine particles, has a high-degree of enzymic activity and is usable for baking bread and preparing noodles. (product No.1). The resultant product is steamed at ordinary pressure to remove the soybean smell and give a substitute for a skimmilk powder (product No.2). The product No.2 is then dissolved in hot water to give a soybean milk (product No.3). The product No.3 is fermented with lactic acid bacteria to afford a soybean yogurt (product No.4). The product No.4 is mixed with a fruit juice to give a fruit lact (yogurt) (product No.5). A yeast is added to the product No.4 and multiplied to give a nutrient enriching material for another food (product No.6). The undried product No.6 is mixed with roasted grains, and Rhizopus oligosporus is multiplied in the resultant mixture to give a solid fermented food (product No.7). Inoculation with Bacillus natto provides fermented grains and soybeans (product No.8), and that of rice KOJI molds provides a KOJI for MISO (product No.9).
COPYRIGHT: (C)1982,JPO&Japio
JP56009773A 1981-01-26 1981-01-26 Grain chain food processing system Expired JPS5948621B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56009773A JPS5948621B2 (en) 1981-01-26 1981-01-26 Grain chain food processing system

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56009773A JPS5948621B2 (en) 1981-01-26 1981-01-26 Grain chain food processing system

Publications (2)

Publication Number Publication Date
JPS57125668A true JPS57125668A (en) 1982-08-05
JPS5948621B2 JPS5948621B2 (en) 1984-11-28

Family

ID=11729567

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56009773A Expired JPS5948621B2 (en) 1981-01-26 1981-01-26 Grain chain food processing system

Country Status (1)

Country Link
JP (1) JPS5948621B2 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59224657A (en) * 1983-06-02 1984-12-17 Torigoe Seifun Kk Preparation of fermented food
EP1215970A4 (en) * 1999-10-01 2006-02-01 Jeneil Biotech Inc Soy milk compositions and methods of preparation
US7476408B2 (en) 1999-10-01 2009-01-13 Jeneil Biotech, Inc. Method of preparing soy milk compositions
CN105559084A (en) * 2015-12-23 2016-05-11 李�杰 Peony enzyme and preparation method and application thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59224657A (en) * 1983-06-02 1984-12-17 Torigoe Seifun Kk Preparation of fermented food
EP1215970A4 (en) * 1999-10-01 2006-02-01 Jeneil Biotech Inc Soy milk compositions and methods of preparation
US7476408B2 (en) 1999-10-01 2009-01-13 Jeneil Biotech, Inc. Method of preparing soy milk compositions
CN105559084A (en) * 2015-12-23 2016-05-11 李�杰 Peony enzyme and preparation method and application thereof
CN105559084B (en) * 2015-12-23 2018-08-07 李�杰 Tree peony ferment and preparation method and application

Also Published As

Publication number Publication date
JPS5948621B2 (en) 1984-11-28

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