JPS63192355A - 大豆食品製造法 - Google Patents
大豆食品製造法Info
- Publication number
- JPS63192355A JPS63192355A JP62022962A JP2296287A JPS63192355A JP S63192355 A JPS63192355 A JP S63192355A JP 62022962 A JP62022962 A JP 62022962A JP 2296287 A JP2296287 A JP 2296287A JP S63192355 A JPS63192355 A JP S63192355A
- Authority
- JP
- Japan
- Prior art keywords
- soybeans
- freeze
- soybean
- dried
- flavor
- 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 124
- 244000068988 Glycine max Species 0.000 title claims abstract description 122
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title description 2
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 235000019219 chocolate Nutrition 0.000 claims abstract description 8
- 239000011248 coating agent Substances 0.000 claims abstract description 8
- 238000000576 coating method Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 235000014593 oils and fats Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 241001474374 Blennius Species 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 4
- 238000007796 conventional method Methods 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 238000000034 method Methods 0.000 description 17
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 235000009508 confectionery Nutrition 0.000 description 8
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000235527 Rhizopus Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup 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
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000756998 Alismatales Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005470 impregnation Methods 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
- 150000002632 lipids Chemical class 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
- 238000002844 melting Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013548 tempeh Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62022962A JPS63192355A (ja) | 1987-02-03 | 1987-02-03 | 大豆食品製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62022962A JPS63192355A (ja) | 1987-02-03 | 1987-02-03 | 大豆食品製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63192355A true JPS63192355A (ja) | 1988-08-09 |
| JPH0425786B2 JPH0425786B2 (enrdf_load_stackoverflow) | 1992-05-01 |
Family
ID=12097214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62022962A Granted JPS63192355A (ja) | 1987-02-03 | 1987-02-03 | 大豆食品製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63192355A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010516293A (ja) * | 2007-01-31 | 2010-05-20 | フリト−レイ ノース アメリカ インコーポレイテッド | 油で揚げたマメスナック食品 |
| US8435579B2 (en) | 2006-07-07 | 2013-05-07 | Kraft Foods Group Brands Llc | Infused roasted seeds and methods of making thereof |
| US9078467B2 (en) | 2006-07-07 | 2015-07-14 | Kraft Foods Group Brands Llc | Process to enhance flavor of roasted nuts and products with modified texture |
-
1987
- 1987-02-03 JP JP62022962A patent/JPS63192355A/ja active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8435579B2 (en) | 2006-07-07 | 2013-05-07 | Kraft Foods Group Brands Llc | Infused roasted seeds and methods of making thereof |
| US8771769B2 (en) | 2006-07-07 | 2014-07-08 | Kraft Foods Group Brands Llc | Infused roasted seeds and methods of making thereof |
| US9078467B2 (en) | 2006-07-07 | 2015-07-14 | Kraft Foods Group Brands Llc | Process to enhance flavor of roasted nuts and products with modified texture |
| JP2010516293A (ja) * | 2007-01-31 | 2010-05-20 | フリト−レイ ノース アメリカ インコーポレイテッド | 油で揚げたマメスナック食品 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0425786B2 (enrdf_load_stackoverflow) | 1992-05-01 |
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