KR850005230A - Preparation of high protein whey products - Google Patents

Preparation of high protein whey products Download PDF

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Publication number
KR850005230A
KR850005230A KR1019840000405A KR840000405A KR850005230A KR 850005230 A KR850005230 A KR 850005230A KR 1019840000405 A KR1019840000405 A KR 1019840000405A KR 840000405 A KR840000405 A KR 840000405A KR 850005230 A KR850005230 A KR 850005230A
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KR
South Korea
Prior art keywords
paste
soy
whey
weight
mixed
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Application number
KR1019840000405A
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Korean (ko)
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KR900003724B1 (en
Inventor
레이먼드 빌리 로버어트
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레이먼드 빌리 로버어트
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Priority to KR1019840000405A priority Critical patent/KR900003724B1/en
Publication of KR850005230A publication Critical patent/KR850005230A/en
Application granted granted Critical
Publication of KR900003724B1 publication Critical patent/KR900003724B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

내용 없음No content

Description

고단백 유장콩 제품의 제법Preparation of high protein whey products

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (7)

조리되지 않은 건조콩을 이들이 일정한 조직으로 될때까지 조리한 후 조리된 콩을 충분량의 물 존재하에 분쇄하여 유리된 물이없는 균일하게 분산된 페이스트를 형성하고 상기 콩페이스트를 충분량의 유장고체와 혼합하여 유장성분들이 페이스트 상태의 분쇄된 성분들과 반응하여 유리된 물이 없는 페이스트가 형성되게 함을 특징으로 하는 고단백 유장 콩제품의 제조방법.The uncooked dry beans are cooked until they become a uniform tissue, and the cooked beans are ground in the presence of a sufficient amount of water to form a uniformly dispersed paste free of free water, and the bean paste is mixed with a sufficient amount of whey solid. A method for producing a high protein whey soy product, characterized in that the whey ingredients react with the ground crushed ingredients to form a paste free of free water. 제1항에 있어서 물이 조리된 콩의 35-120중량%양으로 존재하며 유장고체가 콩페이스트의 12-63중량%양으로 혼합됨을 특징으로 하는 방법.The method of claim 1 wherein the water is present in an amount of 35-120% by weight of the cooked soybeans and the whey solid is mixed in an amount of 12-63% by weight of the bean paste. 제1항 또는 2항에 있어서 콩페이스트의 5-33중량%에 해당하는 탈지분유를 콩페이스트 및 유장과 혼합함을 특징으로 하는 방법.The method according to claim 1 or 2, characterized in that the skimmed milk powder corresponding to 5-33% by weight of the soy paste is mixed with soy paste and whey. 제3항에 있어서 콩페이스트의 3-17중량%에 해당하는 탈지분유가 콩페이스트 및 유장과 혼합됨을 특징으로 하는 방법.4. The method according to claim 3, wherein the skim milk powder corresponding to 3-17% by weight of the soy paste is mixed with soy paste and whey. 제1항 내지 4항중 어느 하나에서 콩페이스트의 3-18중량%에 해당하는 콩단백 분리물을 콩페이스트 및 유장과 혼합함을 특징으로 하는 방법.The method according to any one of claims 1 to 4, characterized in that the soy protein isolate corresponding to 3-18% by weight of the soy paste is mixed with soy paste and whey. 제5항에 있어서 콩페이스트의 2-10중량%에 해당하는 콩단백 분리물을 콩페이스트 및 유장과 혼합함을 특징으로 하는 방법.The method of claim 5, characterized in that the soy protein isolate corresponding to 2-10% by weight of the soy paste is mixed with soy paste and whey. 제1항 내지 6항중 어느 하나에서 콩페이스트를 형성하는데 사용된 물의 양이 콩의 약 40-50중량%에 해당함을 특징으로 하는 방법.The method of any one of claims 1 to 6, wherein the amount of water used to form the soy paste corresponds to about 40-50% by weight of the soybean. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019840000405A 1984-01-30 1984-01-30 High protein feed product containing large proportion of whey and method of making same KR900003724B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019840000405A KR900003724B1 (en) 1984-01-30 1984-01-30 High protein feed product containing large proportion of whey and method of making same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019840000405A KR900003724B1 (en) 1984-01-30 1984-01-30 High protein feed product containing large proportion of whey and method of making same

Publications (2)

Publication Number Publication Date
KR850005230A true KR850005230A (en) 1985-08-24
KR900003724B1 KR900003724B1 (en) 1990-05-30

Family

ID=19228152

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019840000405A KR900003724B1 (en) 1984-01-30 1984-01-30 High protein feed product containing large proportion of whey and method of making same

Country Status (1)

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KR (1) KR900003724B1 (en)

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Publication number Publication date
KR900003724B1 (en) 1990-05-30

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