JPS60160846A - 餡及びその製造法 - Google Patents
餡及びその製造法Info
- Publication number
- JPS60160846A JPS60160846A JP59016693A JP1669384A JPS60160846A JP S60160846 A JPS60160846 A JP S60160846A JP 59016693 A JP59016693 A JP 59016693A JP 1669384 A JP1669384 A JP 1669384A JP S60160846 A JPS60160846 A JP S60160846A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- bean paste
- product
- blocks
- room temperature
- 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
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 87
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title description 3
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 235000013351 cheese Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 150000007524 organic acids Chemical class 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 239000005862 Whey Substances 0.000 claims abstract description 3
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 118
- 239000004310 lactic acid Substances 0.000 claims description 59
- 235000014655 lactic acid Nutrition 0.000 claims description 59
- 238000011049 filling Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 235000005985 organic acids Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 239000000203 mixture Substances 0.000 abstract description 12
- 239000000843 powder Substances 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 8
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 6
- 230000001055 chewing effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 241001070941 Castanea Species 0.000 description 4
- 235000014036 Castanea Nutrition 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 239000000155 melt Substances 0.000 description 4
- 240000001417 Vigna umbellata Species 0.000 description 3
- 235000011453 Vigna umbellata Nutrition 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000014059 processed cheese Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000011617 hard cheese Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000011845 white flour Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000181 anti-adherent effect Effects 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 235000020448 caramel syrup Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019993 champagne Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000007779 soft material Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59016693A JPS60160846A (ja) | 1984-01-30 | 1984-01-30 | 餡及びその製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59016693A JPS60160846A (ja) | 1984-01-30 | 1984-01-30 | 餡及びその製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60160846A true JPS60160846A (ja) | 1985-08-22 |
| JPS6352862B2 JPS6352862B2 (enrdf_load_stackoverflow) | 1988-10-20 |
Family
ID=11923378
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59016693A Granted JPS60160846A (ja) | 1984-01-30 | 1984-01-30 | 餡及びその製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60160846A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6249981U (enrdf_load_stackoverflow) * | 1985-09-14 | 1987-03-27 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54105277A (en) * | 1978-02-03 | 1979-08-18 | Ota Toshuki | Production of bean jam |
| JPS54107554A (en) * | 1978-02-13 | 1979-08-23 | Morinaga Milk Industry Co Ltd | Production of cottage cheese like food |
| JPS5632951A (en) * | 1979-08-15 | 1981-04-02 | Kraft Inc | Soft cream cheese product and method |
-
1984
- 1984-01-30 JP JP59016693A patent/JPS60160846A/ja active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54105277A (en) * | 1978-02-03 | 1979-08-18 | Ota Toshuki | Production of bean jam |
| JPS54107554A (en) * | 1978-02-13 | 1979-08-23 | Morinaga Milk Industry Co Ltd | Production of cottage cheese like food |
| JPS5632951A (en) * | 1979-08-15 | 1981-04-02 | Kraft Inc | Soft cream cheese product and method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6249981U (enrdf_load_stackoverflow) * | 1985-09-14 | 1987-03-27 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6352862B2 (enrdf_load_stackoverflow) | 1988-10-20 |
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