JPS6430542A - Preparation of texturized protein food - Google Patents

Preparation of texturized protein food

Info

Publication number
JPS6430542A
JPS6430542A JP62183730A JP18373087A JPS6430542A JP S6430542 A JPS6430542 A JP S6430542A JP 62183730 A JP62183730 A JP 62183730A JP 18373087 A JP18373087 A JP 18373087A JP S6430542 A JPS6430542 A JP S6430542A
Authority
JP
Japan
Prior art keywords
protein
texturized
food
protein food
texturizing
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
Application number
JP62183730A
Other languages
Japanese (ja)
Other versions
JPH0452746B2 (en
Inventor
Makoto Watabe
Soji Takao
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Terumo Corp
Original Assignee
Terumo Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Terumo Corp filed Critical Terumo Corp
Priority to JP62183730A priority Critical patent/JPS6430542A/en
Publication of JPS6430542A publication Critical patent/JPS6430542A/en
Publication of JPH0452746B2 publication Critical patent/JPH0452746B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE:To prepare a texturized protein food, by using a specific highly denaturated vegetable protein as a raw material and treating with a twin-screw extruder at a specific temperature, thereby texturizing the vegetable protein which is unable to be texturized by conventional method. CONSTITUTION:A texturized protein food which can be used as a substitute for a part or total of meats in a food prepared from meats, by treating a vegetable protein having a soluble nitrogen index of <=15 [preferably (processed) soybean having a fat content of <=5%] with a twin-screw extruder while keeping the protein at 180-250 deg.C at least once or more, thereby texturizing the protein. A texturized protein food suitable for the alimentary therapy for renal diseases, etc., can be prepared by using a treated soybean having decreased phosphorus and calcium contents as a raw material.
JP62183730A 1987-07-24 1987-07-24 Preparation of texturized protein food Granted JPS6430542A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62183730A JPS6430542A (en) 1987-07-24 1987-07-24 Preparation of texturized protein food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62183730A JPS6430542A (en) 1987-07-24 1987-07-24 Preparation of texturized protein food

Publications (2)

Publication Number Publication Date
JPS6430542A true JPS6430542A (en) 1989-02-01
JPH0452746B2 JPH0452746B2 (en) 1992-08-24

Family

ID=16140965

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62183730A Granted JPS6430542A (en) 1987-07-24 1987-07-24 Preparation of texturized protein food

Country Status (1)

Country Link
JP (1) JPS6430542A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008043076A3 (en) * 2006-10-05 2008-06-05 Solae Llc Use of low ph to modify the texture of structured plant protein products

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61166365A (en) * 1985-01-18 1986-07-28 Norin Suisansyo Shokuhin Sogo Kenkyusho Production of meat-like soft vegetable protein ingredient

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61166365A (en) * 1985-01-18 1986-07-28 Norin Suisansyo Shokuhin Sogo Kenkyusho Production of meat-like soft vegetable protein ingredient

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008043076A3 (en) * 2006-10-05 2008-06-05 Solae Llc Use of low ph to modify the texture of structured plant protein products

Also Published As

Publication number Publication date
JPH0452746B2 (en) 1992-08-24

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Legal Events

Date Code Title Description
EXPY Cancellation because of completion of term