JPS6234375B2 - - Google Patents
Info
- Publication number
- JPS6234375B2 JPS6234375B2 JP60005839A JP583985A JPS6234375B2 JP S6234375 B2 JPS6234375 B2 JP S6234375B2 JP 60005839 A JP60005839 A JP 60005839A JP 583985 A JP583985 A JP 583985A JP S6234375 B2 JPS6234375 B2 JP S6234375B2
- Authority
- JP
- Japan
- Prior art keywords
- die
- temperature
- vegetable protein
- raw material
- protein
- 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.)
- Expired
Links
- 239000000463 material Substances 0.000 claims description 26
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 239000002994 raw material Substances 0.000 description 37
- 235000018102 proteins Nutrition 0.000 description 13
- 108090000623 proteins and genes Proteins 0.000 description 13
- 102000004169 proteins and genes Human genes 0.000 description 13
- 244000068988 Glycine max Species 0.000 description 10
- 235000010469 Glycine max Nutrition 0.000 description 10
- 235000013312 flour Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 235000019750 Crude protein Nutrition 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 230000008520 organization Effects 0.000 description 4
- 230000009257 reactivity Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000021045 dietary change Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000012768 molten material Substances 0.000 description 1
- 238000000399 optical microscopy Methods 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004626 scanning electron microscopy Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
Landscapes
- Formation And Processing Of Food Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60005839A JPS61166365A (ja) | 1985-01-18 | 1985-01-18 | 肉様柔軟植物性蛋白素材の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60005839A JPS61166365A (ja) | 1985-01-18 | 1985-01-18 | 肉様柔軟植物性蛋白素材の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61166365A JPS61166365A (ja) | 1986-07-28 |
| JPS6234375B2 true JPS6234375B2 (enrdf_load_stackoverflow) | 1987-07-27 |
Family
ID=11622188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60005839A Granted JPS61166365A (ja) | 1985-01-18 | 1985-01-18 | 肉様柔軟植物性蛋白素材の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61166365A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022160947A (ja) * | 2021-04-07 | 2022-10-20 | 森永製菓株式会社 | 肉様食品の製造方法 |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6359853A (ja) * | 1986-08-29 | 1988-03-15 | Tech Res Assoc Extru Cook Food Ind | イカ肉様食品の製造方法とその装置 |
| JPS6430542A (en) * | 1987-07-24 | 1989-02-01 | Terumo Corp | Preparation of texturized protein food |
| JP6439679B2 (ja) * | 2013-03-28 | 2018-12-19 | 不二製油株式会社 | 組織状植物性蛋白素材及びこれを利用した薄切り代用肉 |
| JP2022112586A (ja) * | 2021-01-22 | 2022-08-03 | 昭和産業株式会社 | 植物性蛋白の非膨化押出成形物を含んでなる食感改良材 |
| WO2024171955A1 (ja) * | 2023-02-17 | 2024-08-22 | 株式会社日清製粉グループ本社 | 冷却ダイ及び肉様食品の製造方法 |
| WO2024224918A1 (ja) * | 2023-04-27 | 2024-10-31 | 株式会社日清製粉グループ本社 | 線状肉様食品及びそれを用いた肉様食品並びにそれらの製造方法 |
-
1985
- 1985-01-18 JP JP60005839A patent/JPS61166365A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022160947A (ja) * | 2021-04-07 | 2022-10-20 | 森永製菓株式会社 | 肉様食品の製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61166365A (ja) | 1986-07-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |