JPS5794252A - Preparation of processed food of milk protein - Google Patents

Preparation of processed food of milk protein

Info

Publication number
JPS5794252A
JPS5794252A JP16939780A JP16939780A JPS5794252A JP S5794252 A JPS5794252 A JP S5794252A JP 16939780 A JP16939780 A JP 16939780A JP 16939780 A JP16939780 A JP 16939780A JP S5794252 A JPS5794252 A JP S5794252A
Authority
JP
Japan
Prior art keywords
solution
milk protein
processed food
give
lactalbumin
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
JP16939780A
Other languages
Japanese (ja)
Other versions
JPH0154983B2 (en
Inventor
Ryozo Ishihara
Shoji Yoshioka
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.)
TAIYOU KAGAKU KOGYO KK
Taiyo Kagaku Kogyo Co Ltd
Taiyo Kagaku KK
Original Assignee
TAIYOU KAGAKU KOGYO KK
Taiyo Kagaku Kogyo Co Ltd
Taiyo Kagaku KK
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 TAIYOU KAGAKU KOGYO KK, Taiyo Kagaku Kogyo Co Ltd, Taiyo Kagaku KK filed Critical TAIYOU KAGAKU KOGYO KK
Priority to JP16939780A priority Critical patent/JPS5794252A/en
Publication of JPS5794252A publication Critical patent/JPS5794252A/en
Publication of JPH0154983B2 publication Critical patent/JPH0154983B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To obtain a processed food of milk protein having a taste like an elastic flesh of a cuttlefish, useful as a raw material for a food of delicate flavor, a simple relish, etc., by adding salt to a mixed solution of lactalbumin and the white, coagulating it by heating.
CONSTITUTION: (A) A concentrated solution of lactalbumin obtained by separating and removing casein from defatted milk to give whey, concentrating the whey through ultrafiltration using a molecular sieve membrane, or an aqueous solution of lactalbumin powder prepared by powdering the concentrated solution through spray drying, etc. is blended with (B) a solution of the white or an aqueous solution of the white powder in a ratio of solid content of the component A to component B of (20:1)W(1:1) to give a total solid content of ≥6wt%. 0.5pts.wt. salt is added to 100pts.wt. prepared mixed solution, which is coagulated by heating, to give the desired processed food of milk protein.
COPYRIGHT: (C)1982,JPO&Japio
JP16939780A 1980-12-01 1980-12-01 Preparation of processed food of milk protein Granted JPS5794252A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16939780A JPS5794252A (en) 1980-12-01 1980-12-01 Preparation of processed food of milk protein

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16939780A JPS5794252A (en) 1980-12-01 1980-12-01 Preparation of processed food of milk protein

Publications (2)

Publication Number Publication Date
JPS5794252A true JPS5794252A (en) 1982-06-11
JPH0154983B2 JPH0154983B2 (en) 1989-11-21

Family

ID=15885835

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16939780A Granted JPS5794252A (en) 1980-12-01 1980-12-01 Preparation of processed food of milk protein

Country Status (1)

Country Link
JP (1) JPS5794252A (en)

Also Published As

Publication number Publication date
JPH0154983B2 (en) 1989-11-21

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