JPS57125668A - Chain food preparing system from grain - Google Patents
Chain food preparing system from grainInfo
- 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
Links
Landscapes
- 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
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)
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 |
-
1981
- 1981-01-26 JP JP56009773A patent/JPS5948621B2/en not_active Expired
Cited By (5)
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 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2024086732A (en) | Method for growing fungal mycelium and forming edible products therefrom | |
CN100463610C (en) | 'Zanba' foodstuff and preparation method | |
CN108576766B (en) | Bean chili flavor soy sauce and preparation process thereof | |
CN102366066A (en) | Mussel cooking juice seafood seasoning and preparation method thereof | |
CN101422180A (en) | Nutrition-intensified alga dough and production method thereof | |
KR101448187B1 (en) | a fermentation crust of overcooked rice process | |
CN101491342A (en) | Nutrient vermicelli | |
JP2008067680A (en) | Lactic acid solution prepared by distillation and soybean fermentation and method for producing yoghurt-like food | |
CN101773153B (en) | Brewer's grains biscuit with high protein and dietary fibre and preparation method thereof | |
CN101715925B (en) | Dry type pickled bean curd and preparation method thereof | |
CN105557791A (en) | Mechanical device for making cocoa bread | |
CN105747085A (en) | Nutritional flour with rich high iron and high calcium and preparation method thereof | |
JPS57125668A (en) | Chain food preparing system from grain | |
US20060134305A1 (en) | Method of improving storage properties of foods and drinks | |
CN102406153B (en) | Processing technic for mixing raw materials for soy koji making | |
JPH0517828B2 (en) | ||
KR20060030024A (en) | Process for producing dried powdery soybean and dried powdery soybean produced thereby | |
JP2006320277A (en) | Natto-kinase-containing dietary supplement and method for producing the same | |
JP2006069942A (en) | Sprout powder and method for producing the same | |
CN105941526A (en) | Healthy baked pastry foaming agent | |
CN112120152A (en) | Instant Guilin flavor wet powder | |
LU505284B1 (en) | A process for producing cyclic adenosine monophosphate (camp) by fermenting red dates with a mixture of multiple strains. | |
CN109287941A (en) | A kind of purplish red song facilitates rice (powder) and its processing method | |
KR20150024496A (en) | Manufacturing method of meju with soybean | |
JP4406322B2 (en) | Method for producing soy tempeh fermented food |