JPS5743644A - Production of boiled curd products like sausage - Google Patents

Production of boiled curd products like sausage

Info

Publication number
JPS5743644A
JPS5743644A JP55116582A JP11658280A JPS5743644A JP S5743644 A JPS5743644 A JP S5743644A JP 55116582 A JP55116582 A JP 55116582A JP 11658280 A JP11658280 A JP 11658280A JP S5743644 A JPS5743644 A JP S5743644A
Authority
JP
Japan
Prior art keywords
protein
emulsion
vegatable
nonfibrous
water
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
JP55116582A
Other languages
Japanese (ja)
Other versions
JPS5856615B2 (en
Inventor
Takahiko Soeda
Mariko Kawabe
Masanori Kawasaki
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP55116582A priority Critical patent/JPS5856615B2/en
Publication of JPS5743644A publication Critical patent/JPS5743644A/en
Publication of JPS5856615B2 publication Critical patent/JPS5856615B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: Nonfibrous vegatable protein is mixed with edible oil and water to form an emulsion of less than 30μ particle size and the emulsion is combined with a gel product and another emulsion to produce boiled curd product with sausage-like texture.
CONSTITUTION: One pt.wt. of nonfibrous vegatable protein is mixed with 2W5pts. of edible oil and 6W10pts. of water and made into an emulsion of less than 30μ oil particle. Any substance is used as (A) the nonfibrous vegatable protein if it contains more than 50% protein. In the meantime, nonfibrous vegatable protein and water is kneaded together to form a gel product (B). Further, a thermally coagulating protein, an edible oil and water are used to prepare another emulsion (C). These three substances are mixed at a weight ratio of 1:(0.2W0.5):(1.5W4), formed and heated.
COPYRIGHT: (C)1982,JPO&Japio
JP55116582A 1980-08-25 1980-08-25 Method for manufacturing sausage-like paste products Expired JPS5856615B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55116582A JPS5856615B2 (en) 1980-08-25 1980-08-25 Method for manufacturing sausage-like paste products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55116582A JPS5856615B2 (en) 1980-08-25 1980-08-25 Method for manufacturing sausage-like paste products

Publications (2)

Publication Number Publication Date
JPS5743644A true JPS5743644A (en) 1982-03-11
JPS5856615B2 JPS5856615B2 (en) 1983-12-15

Family

ID=14690688

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55116582A Expired JPS5856615B2 (en) 1980-08-25 1980-08-25 Method for manufacturing sausage-like paste products

Country Status (1)

Country Link
JP (1) JPS5856615B2 (en)

Also Published As

Publication number Publication date
JPS5856615B2 (en) 1983-12-15

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