JPS6131056A - ホイッピングクリームの製造方法 - Google Patents
ホイッピングクリームの製造方法Info
- Publication number
- JPS6131056A JPS6131056A JP15322884A JP15322884A JPS6131056A JP S6131056 A JPS6131056 A JP S6131056A JP 15322884 A JP15322884 A JP 15322884A JP 15322884 A JP15322884 A JP 15322884A JP S6131056 A JPS6131056 A JP S6131056A
- Authority
- JP
- Japan
- Prior art keywords
- added
- soybean
- cream
- low temperature
- producing
- 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
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 77
- 244000068988 Glycine max Species 0.000 title claims abstract description 59
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 239000006071 cream Substances 0.000 claims abstract description 74
- 235000013311 vegetables Nutrition 0.000 claims abstract description 39
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 27
- 239000000783 alginic acid Substances 0.000 claims abstract description 27
- 229920000615 alginic acid Polymers 0.000 claims abstract description 27
- 229960001126 alginic acid Drugs 0.000 claims abstract description 27
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 26
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 21
- 239000001913 cellulose Substances 0.000 claims abstract description 20
- 229920002678 cellulose Polymers 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 13
- 239000000194 fatty acid Substances 0.000 claims abstract description 13
- 229930195729 fatty acid Natural products 0.000 claims abstract description 13
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 238000007796 conventional method Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000021185 dessert Nutrition 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 5
- 235000019871 vegetable fat Nutrition 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 31
- 238000001802 infusion Methods 0.000 claims description 23
- 235000006708 antioxidants Nutrition 0.000 claims description 19
- 235000019197 fats Nutrition 0.000 claims description 17
- 229910019142 PO4 Inorganic materials 0.000 claims description 12
- 235000021317 phosphate Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 11
- 235000019990 fruit wine Nutrition 0.000 claims description 11
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 9
- 239000003978 infusion fluid Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 239000008256 whipped cream Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 34
- 239000007788 liquid Substances 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 235000019625 fat content Nutrition 0.000 abstract 1
- 229920000137 polyphosphoric acid Polymers 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000020712 soy bean extract Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 14
- 150000002148 esters Chemical class 0.000 description 11
- 238000009472 formulation Methods 0.000 description 10
- 235000019645 odor Nutrition 0.000 description 10
- 235000013336 milk Nutrition 0.000 description 9
- 239000008267 milk Substances 0.000 description 9
- 210000004080 milk Anatomy 0.000 description 9
- 235000011850 desserts Nutrition 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 238000004062 sedimentation Methods 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 239000006260 foam Substances 0.000 description 5
- 239000003381 stabilizer Substances 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000013532 brandy Nutrition 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000007665 sagging Methods 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 239000002984 plastic foam Substances 0.000 description 2
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 2
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 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
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003130 blood coagulation factor inhibitor Substances 0.000 description 1
- AIXAANGOTKPUOY-UHFFFAOYSA-N carbachol Chemical compound [Cl-].C[N+](C)(C)CCOC(N)=O AIXAANGOTKPUOY-UHFFFAOYSA-N 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 108010030727 lens intermediate filament proteins Proteins 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Grain Derivatives (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Priority Applications (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15322884A JPS6131056A (ja) | 1984-07-25 | 1984-07-25 | ホイッピングクリームの製造方法 |
| FR8417314A FR2568105B1 (fr) | 1984-07-25 | 1984-11-13 | Procede de preparation de produits alimentaires a base de soja |
| CA000467908A CA1237327A (en) | 1984-07-25 | 1984-11-15 | Process for preparing soybean food products |
| KR1019840007945A KR890002394B1 (ko) | 1984-07-25 | 1984-12-14 | 대두(大豆) 가공식품의 제조방법 |
| GB8509748A GB2162039B (en) | 1984-07-25 | 1985-04-16 | Process for preparing soybean food products |
| IT20623/85A IT1183579B (it) | 1984-07-25 | 1985-05-08 | Procedimento per la preparazione di prodotti alimentari a base di soia |
| DE19853521083 DE3521083A1 (de) | 1984-07-25 | 1985-06-12 | Verfahren zur herstellung von sojabohnen-lebensmittelprodukten |
| US07/009,039 US4798734A (en) | 1984-07-25 | 1987-01-16 | Process for preparing soybean food products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15322884A JPS6131056A (ja) | 1984-07-25 | 1984-07-25 | ホイッピングクリームの製造方法 |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61228950A Division JPS62171643A (ja) | 1986-09-27 | 1986-09-27 | フロ−ズンデザ−トの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6131056A true JPS6131056A (ja) | 1986-02-13 |
| JPS6344346B2 JPS6344346B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1988-09-05 |
Family
ID=15557853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15322884A Granted JPS6131056A (ja) | 1984-07-25 | 1984-07-25 | ホイッピングクリームの製造方法 |
Country Status (8)
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006082640A1 (ja) * | 2005-02-03 | 2006-08-10 | Peace Beans Co., Ltd. | 大豆を用いたマヨネーズ風ソースの製造方法及び大豆を用いたマヨネーズ風ソース |
| JP2014018124A (ja) * | 2012-07-17 | 2014-02-03 | Fuji Oil Co Ltd | フォーミング用豆乳の製造方法及びフォーミング用豆乳 |
| JP2019000117A (ja) * | 2018-08-21 | 2019-01-10 | 不二製油株式会社 | フォーミング用豆乳の製造方法及びフォーミング用豆乳 |
| WO2020218402A1 (ja) * | 2019-04-26 | 2020-10-29 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | 種子貯蔵タンパク質を用いた乳化組成物及びその製造方法 |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3801045A1 (de) * | 1987-01-16 | 1988-08-18 | Biolog Science Lab Co K | Verfahren zur herstellung eines sojabohnenaufgusses und einer sojacellulose, sowie deren verwendung |
| US4988529A (en) * | 1989-03-24 | 1991-01-29 | Nissei Kabushiki Kaisha | Milk shake and manufacturing method thereof |
| DE69103483T3 (de) * | 1990-06-22 | 1998-06-10 | Unilever Nv | Öl-Wasser-Emulsion und Verfahren zu ihrer Herstellung. |
| NL9001438A (nl) * | 1990-06-22 | 1992-01-16 | Dmv Campina Bv | Zure zuivellikeur. |
| ATE116108T1 (de) * | 1990-07-30 | 1995-01-15 | Unilever Nv | Nichtmilchhaltiger schlagrahm auf basis eines flüssigen öls. |
| ATE116109T1 (de) * | 1991-04-17 | 1995-01-15 | Unilever Nv | Nicht-milchhaltige schlagsahne auf der basis von flüssigem öl. |
| US5230918A (en) * | 1992-04-09 | 1993-07-27 | Kraft General Foods, Inc. | Cake icing composition utilizing a food modifying composition and process for making same |
| JP3118155B2 (ja) * | 1994-12-01 | 2000-12-18 | アサヒフーズ株式会社 | 低脂肪分、耐酸性および凍結耐性を有するホイップクリーム組成物並びにその製造方法 |
| US5759539A (en) * | 1995-06-06 | 1998-06-02 | Georgia Research Foundation, Inc. | Method for rapid enzymatic alcohol removal |
| EP1212948B1 (en) * | 2000-12-06 | 2011-01-05 | Unilever PLC | Aerated compositions, process and apparatus for achieving such aerated compositions |
| DE60143792D1 (de) | 2000-12-06 | 2011-02-17 | Unilever Nv | Belüftete Zusammensetzungen, Verfahren und Vorrichtung zur Herstellung |
| DE60128779T2 (de) * | 2000-12-06 | 2007-10-11 | Unilever N.V. | Aufgeschäumte Zusammensetzung, Verfahren und Vorrichtung zu deren Herstellung |
| EP1482985B1 (en) | 2002-03-11 | 2015-12-23 | Molecular Insight Pharmaceuticals, Inc. | Technetium-dipyridine complexes, and methods of use thereof |
| JP2004000041A (ja) * | 2002-05-31 | 2004-01-08 | Isyokudougensya Co Ltd | 豆類ペースト及びその製造方法、並びに当該豆類ペーストを用いた加工食品 |
| SE0302075D0 (sv) * | 2003-07-15 | 2003-07-15 | Raisio Group Plc | Low fat whippable non-dairy cream |
| US20070031583A1 (en) * | 2005-08-08 | 2007-02-08 | Parker Francis J | Organic-oil-based food product |
| BRPI0906797A2 (pt) * | 2008-01-09 | 2015-07-14 | Molecular Insight Pharm Inc | Inibidores de anidrase carbônica ix |
| KR101042403B1 (ko) * | 2008-09-29 | 2011-06-17 | 허의종 | 전두부를 이용한 커피 크리머의 제조방법 |
| EP2373621A2 (en) * | 2008-12-05 | 2011-10-12 | Molecular Insight Pharmaceuticals, Inc. | Technetium-and rhenium-bis(heteroaryl)complexes and methods of use thereof |
| EP2706057B1 (en) | 2008-12-05 | 2016-04-20 | Molecular Insight Pharmaceuticals, Inc. | Bis(imidazolyl)compounds and radionuclide complexes |
| WO2010065906A2 (en) | 2008-12-05 | 2010-06-10 | Molecular Insight Pharmaceuticals, Inc. | Ca-ix specific radiopharmaceuticals for the treatment and imaging of cancer |
| BR112012000209B8 (pt) | 2009-06-15 | 2021-07-27 | Molecular Insight Pharm Inc | heterodímeros de ácido glutâmico e seus processos de preparação |
| CA2860504A1 (en) | 2012-01-06 | 2013-07-11 | Molecular Insight Pharmaceuticals | Metal complexes of poly(carboxyl)amine-containing ligands having an affinity for carbonic anhydrase ix |
| EP3545978B1 (en) | 2013-01-14 | 2021-09-08 | Molecular Insight Pharmaceuticals, Inc. | Triazine based radiopharmaceuticals and radioimaging agents |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4843630B1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) * | 1965-12-22 | 1973-12-19 | ||
| US3901978A (en) * | 1972-08-21 | 1975-08-26 | Univ Illinois | Soybean beverage and process |
| US3941890A (en) * | 1974-10-23 | 1976-03-02 | Drachenberg Frederick G | Method of making soy milk |
| GB1495750A (en) * | 1974-11-20 | 1977-12-21 | Kraftco Corp | Aerated dessert |
| JPS5235744A (en) * | 1975-09-17 | 1977-03-18 | Nippon Steel Corp | Method to manufacture hot extrusion billit for metal fibre |
| US4293580A (en) * | 1979-11-23 | 1981-10-06 | Maryland Cup Corporation | Frozen fruit and vegetable juices |
| DK223480A (da) * | 1980-05-22 | 1981-11-23 | Kirk Chem As | Fremgangsmaade til fremstilling af konsumis af saerlig hoej kvalitet samt middel til anvendelse derved |
| DE3127782A1 (de) * | 1980-07-19 | 1982-05-19 | Asahi Denka Kogyo K.K., Tokyo | "margarineemulsion" |
| NL8004765A (nl) * | 1980-08-22 | 1980-11-28 | Dmv Campina Bv | Werkwijze ter bereiding van slagroom en slagroom- produkten. |
| US4400406A (en) * | 1980-11-26 | 1983-08-23 | Landwide Foods, Inc. | Frozen dessert food |
| US4389425A (en) * | 1981-06-11 | 1983-06-21 | Burr Ii Jack | Method of making soy milk containing stabilized protein |
| JPS5916749B2 (ja) * | 1981-08-20 | 1984-04-17 | 日本油脂株式会社 | 水中油型乳化液 |
| US4376791A (en) * | 1982-01-11 | 1983-03-15 | A. E. Staley Manufacturing Company | Fructose-containing frozen dessert products |
| JPS58121766A (ja) * | 1982-10-26 | 1983-07-20 | Ajinomoto Co Inc | 植物性ホイツプクリ−ムの製造法 |
-
1984
- 1984-07-25 JP JP15322884A patent/JPS6131056A/ja active Granted
- 1984-11-13 FR FR8417314A patent/FR2568105B1/fr not_active Expired
- 1984-11-15 CA CA000467908A patent/CA1237327A/en not_active Expired
- 1984-12-14 KR KR1019840007945A patent/KR890002394B1/ko not_active Expired
-
1985
- 1985-04-16 GB GB8509748A patent/GB2162039B/en not_active Expired
- 1985-05-08 IT IT20623/85A patent/IT1183579B/it active
- 1985-06-12 DE DE19853521083 patent/DE3521083A1/de not_active Ceased
-
1987
- 1987-01-16 US US07/009,039 patent/US4798734A/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006082640A1 (ja) * | 2005-02-03 | 2006-08-10 | Peace Beans Co., Ltd. | 大豆を用いたマヨネーズ風ソースの製造方法及び大豆を用いたマヨネーズ風ソース |
| JP2014018124A (ja) * | 2012-07-17 | 2014-02-03 | Fuji Oil Co Ltd | フォーミング用豆乳の製造方法及びフォーミング用豆乳 |
| JP2019000117A (ja) * | 2018-08-21 | 2019-01-10 | 不二製油株式会社 | フォーミング用豆乳の製造方法及びフォーミング用豆乳 |
| WO2020218402A1 (ja) * | 2019-04-26 | 2020-10-29 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | 種子貯蔵タンパク質を用いた乳化組成物及びその製造方法 |
| JPWO2020218402A1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) * | 2019-04-26 | 2020-10-29 |
Also Published As
| Publication number | Publication date |
|---|---|
| IT1183579B (it) | 1987-10-22 |
| US4798734A (en) | 1989-01-17 |
| FR2568105B1 (fr) | 1988-11-10 |
| KR860000815A (ko) | 1986-02-20 |
| DE3521083A1 (de) | 1986-01-30 |
| GB2162039A (en) | 1986-01-29 |
| IT8520623A0 (it) | 1985-05-08 |
| CA1237327A (en) | 1988-05-31 |
| FR2568105A1 (fr) | 1986-01-31 |
| KR890002394B1 (ko) | 1989-07-03 |
| GB2162039B (en) | 1989-06-14 |
| JPS6344346B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1988-09-05 |
| GB8509748D0 (en) | 1985-05-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS6131056A (ja) | ホイッピングクリームの製造方法 | |
| KR100196656B1 (ko) | 크리임 제조용 유지원료 및 저유분 크리임 조성물 | |
| JP5721918B1 (ja) | ホイップドクリームおよびその製造方法 | |
| JPH01199559A (ja) | 水−油エマルジョンの製造方法 | |
| CN102014646A (zh) | 油脂组合物及含有该油脂组合物的水包油型乳化物 | |
| JP2005524407A (ja) | ジアシルグリセロール含有食品およびドリンク類 | |
| EP3949743A1 (en) | Plant-based butter-like composition | |
| KR100216250B1 (ko) | 저지방 크리임 조성물 | |
| JP2010051231A (ja) | 低油分起泡性水中油型乳化物 | |
| WO1994004044A1 (en) | Custard cream | |
| JP2002335897A (ja) | 水中油型乳化組成物およびその製造方法 | |
| JPS5886056A (ja) | クリ−ム状起泡性油脂組成物 | |
| JP6152006B2 (ja) | 起泡性水中油型乳化組成物およびホイップクリーム | |
| JPS6143972A (ja) | 起泡性水中油型エマルジヨン | |
| JPS60153755A (ja) | コ−ヒ−用豆乳クリ−ム | |
| WO2005006870A1 (ja) | 含水油脂組成物およびその製造方法 | |
| JP6227260B2 (ja) | 耐酸性クリーム | |
| KR100783272B1 (ko) | 치즈 함유 드레싱 조성물 및 그 제조방법 | |
| JP3545038B2 (ja) | 水中油型乳化食品 | |
| JPH02308766A (ja) | 起泡性を有する水中油型クリーム状組成物の製造法 | |
| KR100394468B1 (ko) | 두유를 함유하는 기포성 수중유형 유화물 | |
| JP3185084B2 (ja) | 水中油型乳化油脂組成物 | |
| JP2844537B2 (ja) | ホイップ用クリーム及びその製造法 | |
| JPH03292854A (ja) | 乳脂肪含有飲料の製造法および乳化剤 | |
| JPS6152256A (ja) | 水中油型乳化チヨコレ−ト加工食品およびその製造法 |