JPS60118146A - 繊維構造を具えたチ−ズ味食品の製造法 - Google Patents

繊維構造を具えたチ−ズ味食品の製造法

Info

Publication number
JPS60118146A
JPS60118146A JP58225074A JP22507483A JPS60118146A JP S60118146 A JPS60118146 A JP S60118146A JP 58225074 A JP58225074 A JP 58225074A JP 22507483 A JP22507483 A JP 22507483A JP S60118146 A JPS60118146 A JP S60118146A
Authority
JP
Japan
Prior art keywords
cheese
protein
food
flavor
fibrous structure
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
JP58225074A
Other languages
English (en)
Japanese (ja)
Other versions
JPS6227779B2 (enrdf_load_stackoverflow
Inventor
Toshihiko Nishiyama
敏彦 西山
Shigeki Ashida
芦田　茂樹
Hiroyuki Fujita
博之 藤田
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.)
Kanegafuchi Chemical Industry Co Ltd
Original Assignee
Kanegafuchi Chemical Industry 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 Kanegafuchi Chemical Industry Co Ltd filed Critical Kanegafuchi Chemical Industry Co Ltd
Priority to JP58225074A priority Critical patent/JPS60118146A/ja
Publication of JPS60118146A publication Critical patent/JPS60118146A/ja
Publication of JPS6227779B2 publication Critical patent/JPS6227779B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)
JP58225074A 1983-11-28 1983-11-28 繊維構造を具えたチ−ズ味食品の製造法 Granted JPS60118146A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58225074A JPS60118146A (ja) 1983-11-28 1983-11-28 繊維構造を具えたチ−ズ味食品の製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58225074A JPS60118146A (ja) 1983-11-28 1983-11-28 繊維構造を具えたチ−ズ味食品の製造法

Publications (2)

Publication Number Publication Date
JPS60118146A true JPS60118146A (ja) 1985-06-25
JPS6227779B2 JPS6227779B2 (enrdf_load_stackoverflow) 1987-06-16

Family

ID=16823612

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58225074A Granted JPS60118146A (ja) 1983-11-28 1983-11-28 繊維構造を具えたチ−ズ味食品の製造法

Country Status (1)

Country Link
JP (1) JPS60118146A (enrdf_load_stackoverflow)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011000073A (ja) * 2009-06-19 2011-01-06 House Foods Corp チーズ様食品組成物及びその製造方法
JP2013519386A (ja) * 2010-02-16 2013-05-30 セブ ソシエテ アノニム 家庭用ヨーグルトメーカーおよびヨーグルトの迅速な製造方法
US11071312B2 (en) 2016-12-22 2021-07-27 Valio Ltd Heat-stable plant-based protein-product
US11523624B2 (en) 2016-12-22 2022-12-13 Valio Ltd Heat stable milk protein product and method for its manufacturing
JP2023049346A (ja) * 2021-09-29 2023-04-10 雪印メグミルク株式会社 チーズ類およびチーズ類の製造方法

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011000073A (ja) * 2009-06-19 2011-01-06 House Foods Corp チーズ様食品組成物及びその製造方法
JP2013519386A (ja) * 2010-02-16 2013-05-30 セブ ソシエテ アノニム 家庭用ヨーグルトメーカーおよびヨーグルトの迅速な製造方法
US11071312B2 (en) 2016-12-22 2021-07-27 Valio Ltd Heat-stable plant-based protein-product
US11523624B2 (en) 2016-12-22 2022-12-13 Valio Ltd Heat stable milk protein product and method for its manufacturing
US12144361B2 (en) 2016-12-22 2024-11-19 Valio Ltd. Heat stable milk protein product and method for its manufacturing
JP2023049346A (ja) * 2021-09-29 2023-04-10 雪印メグミルク株式会社 チーズ類およびチーズ類の製造方法

Also Published As

Publication number Publication date
JPS6227779B2 (enrdf_load_stackoverflow) 1987-06-16

Similar Documents

Publication Publication Date Title
DE3781840T2 (de) Teigiges proteinmaterial oder proteinnahrungsmittel aus krustentieren.
DE69004197T2 (de) Mit Mikrowellen erhitzbares Triäthylcitrat und Eier enthaltendes Teigwarenprodukt und Verfahren zu dessen Herstellung.
DE69822140T2 (de) Gekochte, angesäuerte Nudeln
JP4553368B2 (ja) 即席麺類及びその製造方法
US10813373B2 (en) Method for producing a texturized dairy protein
JPS60118146A (ja) 繊維構造を具えたチ−ズ味食品の製造法
JPS6030645A (ja) 繊維構造を具えた加工食品素材の製法
JPH01179667A (ja) 低脂肪肉ねり製品およびその製造法
EP0668022B1 (en) Hamburger-type food material
JPS6112254A (ja) 加工食品の製造法
US5571545A (en) Hamburger type food material and process of making it
JPS59162837A (ja) スナツク食品の製造方法
RU2137398C1 (ru) Способ производства макаронных изделий быстрого приготовления
DE202016104535U1 (de) Vegetarische Nahrungsmittel enthaltend texturierte Milchproteine
JP3414276B2 (ja) 豆腐加工食品の製造法
JP3419438B2 (ja) 練製品の製造法
KR100442547B1 (ko) 난황 국수의 제조 방법
JPS62198370A (ja) 蛋白食品の製法
JP2012249574A (ja) ふわとろすり身製品及びその製法
JPH07107905A (ja) チーズの風味改良法
JP7080128B2 (ja) お好み焼きの製造における生地焼成時の操作性向上方法
CN1248406A (zh) 蔬菜香肠
JP4712647B2 (ja) 嗜好食品の製造方法。
RU2649982C1 (ru) Состав теста для приготовления макаронных изделий быстрого приготовления "Фастфайбер плюс"
KR20010088711A (ko) 생선라면 및 그의 제조방법