JPS638740B2 - - Google Patents
Info
- Publication number
- JPS638740B2 JPS638740B2 JP55182793A JP18279380A JPS638740B2 JP S638740 B2 JPS638740 B2 JP S638740B2 JP 55182793 A JP55182793 A JP 55182793A JP 18279380 A JP18279380 A JP 18279380A JP S638740 B2 JPS638740 B2 JP S638740B2
- Authority
- JP
- Japan
- Prior art keywords
- soybean
- ethanol
- soybeans
- emulsion
- powdered
- 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
- 235000010469 Glycine max Nutrition 0.000 claims description 38
- 244000068988 Glycine max Species 0.000 claims description 38
- 235000013312 flour Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 235000013373 food additive Nutrition 0.000 claims description 2
- 239000002778 food additive Substances 0.000 claims description 2
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 31
- 239000000839 emulsion Substances 0.000 description 13
- 235000013305 food Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 235000019624 protein content Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 235000013580 sausages Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000000605 extraction Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 108010073771 Soybean Proteins Proteins 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 239000002904 solvent Substances 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000015244 frankfurter Nutrition 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020991 processed meat Nutrition 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000009472 formulation Methods 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
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fish Paste Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55182793A JPS57110152A (en) | 1980-12-25 | 1980-12-25 | Emulsifying agent to be added to food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55182793A JPS57110152A (en) | 1980-12-25 | 1980-12-25 | Emulsifying agent to be added to food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57110152A JPS57110152A (en) | 1982-07-08 |
| JPS638740B2 true JPS638740B2 (2) | 1988-02-24 |
Family
ID=16124511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55182793A Granted JPS57110152A (en) | 1980-12-25 | 1980-12-25 | Emulsifying agent to be added to food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57110152A (2) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4650393B2 (ja) * | 2006-10-31 | 2011-03-16 | 不二製油株式会社 | ピザクラストの製造法 |
| JP6436686B2 (ja) * | 2014-08-27 | 2018-12-12 | 日清オイリオグループ株式会社 | ベーカリー食品 |
| JP2024147319A (ja) * | 2023-04-03 | 2024-10-16 | 学校法人関東学院 | 大豆粉の製造方法及びその製造方法により製造した大豆粉、並びにその大豆粉を含む大豆加工食品 |
-
1980
- 1980-12-25 JP JP55182793A patent/JPS57110152A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57110152A (en) | 1982-07-08 |
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