JPS6320501B2 - - Google Patents
Info
- Publication number
- JPS6320501B2 JPS6320501B2 JP59000468A JP46884A JPS6320501B2 JP S6320501 B2 JPS6320501 B2 JP S6320501B2 JP 59000468 A JP59000468 A JP 59000468A JP 46884 A JP46884 A JP 46884A JP S6320501 B2 JPS6320501 B2 JP S6320501B2
- Authority
- JP
- Japan
- Prior art keywords
- parts
- food
- okara
- food material
- flour
- 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
- 235000013305 food Nutrition 0.000 claims description 41
- 239000000463 material Substances 0.000 claims description 26
- 239000000919 ceramic Substances 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 8
- 239000004575 stone Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000013312 flour Nutrition 0.000 description 11
- 235000013527 bean curd Nutrition 0.000 description 9
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 235000015895 biscuits Nutrition 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 229910052573 porcelain Inorganic materials 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 4
- 208000025371 Taste disease Diseases 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000010419 fine particle Substances 0.000 description 4
- 235000019656 metallic taste Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000010438 granite Substances 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002488 Hemicellulose Polymers 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
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000012461 sponges Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000001291 vacuum drying Methods 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
- 238000009423 ventilation Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59000468A JPS60145054A (ja) | 1984-01-05 | 1984-01-05 | 新規な食品用素材を用いた食品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59000468A JPS60145054A (ja) | 1984-01-05 | 1984-01-05 | 新規な食品用素材を用いた食品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60145054A JPS60145054A (ja) | 1985-07-31 |
| JPS6320501B2 true JPS6320501B2 (zh) | 1988-04-27 |
Family
ID=11474626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59000468A Granted JPS60145054A (ja) | 1984-01-05 | 1984-01-05 | 新規な食品用素材を用いた食品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60145054A (zh) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6261567A (ja) * | 1985-09-13 | 1987-03-18 | Yasuo Shimizu | 脱脂大豆等を原料とする食品並びに食品素材の製造法 |
| JPS6296035A (ja) * | 1985-10-22 | 1987-05-02 | ハウス食品工業株式会社 | 電子レンジ調理用具材入りプレミツクス |
| JPS62138131A (ja) * | 1985-12-10 | 1987-06-20 | 小林 千草 | 健康食品 |
| JPS62197142A (ja) * | 1986-02-24 | 1987-08-31 | Tomoji Tanaka | ラヂエ−シヨン性．大理石．石灰石加工成型物 |
| JPH02119740A (ja) * | 1988-10-28 | 1990-05-07 | Eiichi Nakagawa | おから入りパン |
| JP2598711B2 (ja) * | 1990-01-31 | 1997-04-09 | 有限会社 五洋商会 | スポンジ状おからケーキの製造方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58101656A (ja) * | 1981-12-11 | 1983-06-16 | Shinshin Shokuryo Kogyo Kk | オカラの加工利用法 |
-
1984
- 1984-01-05 JP JP59000468A patent/JPS60145054A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58101656A (ja) * | 1981-12-11 | 1983-06-16 | Shinshin Shokuryo Kogyo Kk | オカラの加工利用法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60145054A (ja) | 1985-07-31 |
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