JPS6254452B2 - - Google Patents
Info
- Publication number
- JPS6254452B2 JPS6254452B2 JP58002416A JP241683A JPS6254452B2 JP S6254452 B2 JPS6254452 B2 JP S6254452B2 JP 58002416 A JP58002416 A JP 58002416A JP 241683 A JP241683 A JP 241683A JP S6254452 B2 JPS6254452 B2 JP S6254452B2
- Authority
- JP
- Japan
- Prior art keywords
- uiro
- seeds
- emulsified
- water
- syneresis
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000013351 cheese Nutrition 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 150000008163 sugars Chemical class 0.000 claims description 4
- 239000003921 oil Substances 0.000 description 13
- 235000019198 oils Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- 239000003925 fat Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 12
- 238000001556 precipitation Methods 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 239000000839 emulsion Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000014593 oils and fats Nutrition 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 108010058643 Fungal Proteins Proteins 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000010933 acylation Effects 0.000 description 1
- 238000005917 acylation reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 235000014156 coffee whiteners Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- -1 etc.) Proteins 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 108010024951 plastein Proteins 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58002416A JPS59130139A (ja) | 1983-01-11 | 1983-01-11 | 外郎の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58002416A JPS59130139A (ja) | 1983-01-11 | 1983-01-11 | 外郎の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59130139A JPS59130139A (ja) | 1984-07-26 |
| JPS6254452B2 true JPS6254452B2 (zh) | 1987-11-16 |
Family
ID=11528640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58002416A Granted JPS59130139A (ja) | 1983-01-11 | 1983-01-11 | 外郎の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59130139A (zh) |
-
1983
- 1983-01-11 JP JP58002416A patent/JPS59130139A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59130139A (ja) | 1984-07-26 |
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