JPS59220168A - ペ−スト状の蛋白質食品または蛋白質材料の製造方法 - Google Patents

ペ−スト状の蛋白質食品または蛋白質材料の製造方法

Info

Publication number
JPS59220168A
JPS59220168A JP58093798A JP9379883A JPS59220168A JP S59220168 A JPS59220168 A JP S59220168A JP 58093798 A JP58093798 A JP 58093798A JP 9379883 A JP9379883 A JP 9379883A JP S59220168 A JPS59220168 A JP S59220168A
Authority
JP
Japan
Prior art keywords
protein
meat
mixture
food
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
JP58093798A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0526457B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html
Inventor
Yasuzo Uchida
内田　安三
Yasuo Iso
磯　康夫
Hiroki Saeki
宏樹 佐伯
Hitoshi Nagasaki
長崎　仁志
Makoto Ito
誠 伊藤
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.)
Maruha Nichiro Corp
Original Assignee
Taiyo Fishery 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 Taiyo Fishery Co Ltd filed Critical Taiyo Fishery Co Ltd
Priority to JP58093798A priority Critical patent/JPS59220168A/ja
Publication of JPS59220168A publication Critical patent/JPS59220168A/ja
Publication of JPH0526457B2 publication Critical patent/JPH0526457B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
JP58093798A 1983-05-27 1983-05-27 ペ−スト状の蛋白質食品または蛋白質材料の製造方法 Granted JPS59220168A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58093798A JPS59220168A (ja) 1983-05-27 1983-05-27 ペ−スト状の蛋白質食品または蛋白質材料の製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58093798A JPS59220168A (ja) 1983-05-27 1983-05-27 ペ−スト状の蛋白質食品または蛋白質材料の製造方法

Publications (2)

Publication Number Publication Date
JPS59220168A true JPS59220168A (ja) 1984-12-11
JPH0526457B2 JPH0526457B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1993-04-16

Family

ID=14092432

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58093798A Granted JPS59220168A (ja) 1983-05-27 1983-05-27 ペ−スト状の蛋白質食品または蛋白質材料の製造方法

Country Status (1)

Country Link
JP (1) JPS59220168A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6410962A (en) * 1987-02-06 1989-01-13 Yasuzo Uchida Preparation of protein raw material
WO2005027657A1 (ja) * 2003-09-19 2005-03-31 Amino Japan Co., Ltd. 蛋白質加水分解物の製造方法および蛋白質加水分解物
JP2010233458A (ja) * 2009-03-30 2010-10-21 Sagamiham Co Ltd ペースト状食肉製品の製造方法及び該製造方法で得られた製品。
JP5774816B2 (ja) * 2007-05-28 2015-09-09 有限会社梅田事務所 リン脂質含有機能性素材の製造方法およびプラズマローゲン型グリセロリン脂質の製造方法
JP2023041911A (ja) * 2017-09-29 2023-03-24 株式会社明治 プロセスチーズ類およびその製造方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4986563A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) * 1972-12-25 1974-08-19
JPS5963142A (ja) * 1982-06-16 1984-04-10 Taiyo Fishery Co Ltd ペ−スト状の蛋白質食品または蛋白質材料の製造方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4986563A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) * 1972-12-25 1974-08-19
JPS5963142A (ja) * 1982-06-16 1984-04-10 Taiyo Fishery Co Ltd ペ−スト状の蛋白質食品または蛋白質材料の製造方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6410962A (en) * 1987-02-06 1989-01-13 Yasuzo Uchida Preparation of protein raw material
WO2005027657A1 (ja) * 2003-09-19 2005-03-31 Amino Japan Co., Ltd. 蛋白質加水分解物の製造方法および蛋白質加水分解物
JP5774816B2 (ja) * 2007-05-28 2015-09-09 有限会社梅田事務所 リン脂質含有機能性素材の製造方法およびプラズマローゲン型グリセロリン脂質の製造方法
JP2010233458A (ja) * 2009-03-30 2010-10-21 Sagamiham Co Ltd ペースト状食肉製品の製造方法及び該製造方法で得られた製品。
JP2023041911A (ja) * 2017-09-29 2023-03-24 株式会社明治 プロセスチーズ類およびその製造方法

Also Published As

Publication number Publication date
JPH0526457B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1993-04-16

Similar Documents

Publication Publication Date Title
US4963370A (en) Process for producing proteinous material
US4820529A (en) Process for preparing pasty proteinous material or proteinous food from crustaceans
EP0096902B1 (en) Method for the production of protein food products or protein food materials in paste state and method for the production of food products from these materials
WO1988008675A1 (en) Process for preparing pasty proteinous material or proteinous food from crustaceans
JPS59220168A (ja) ペ−スト状の蛋白質食品または蛋白質材料の製造方法
JPH0317472B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
CA1326397C (en) Process for producing proteinous material
JPH0575378B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JPH0472503B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JPH05980B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JPH0332348B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JPS5963163A (ja) 弾性ゲル状食品の製造方法
JPS60130361A (ja) めん類の製造方法
JPS60130374A (ja) 流動性食品の製造方法
JPH0417616B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JPS60130375A (ja) 肉類加工食品の製造法
JPH0542254B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JPS60130359A (ja) もち及び米菓の製造方法
JPH0246186B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JPH0371860B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JPH0575377B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JPS60130349A (ja) 乳化油脂組成物
JPS60130372A (ja) 卵加工食品の製造方法
JPH0466539B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JPS60130369A (ja) 調理食品用素材の製造方法