PH21786A - Process for the production of soya jelly - Google Patents

Process for the production of soya jelly

Info

Publication number
PH21786A
PH21786A PH31202A PH31202A PH21786A PH 21786 A PH21786 A PH 21786A PH 31202 A PH31202 A PH 31202A PH 31202 A PH31202 A PH 31202A PH 21786 A PH21786 A PH 21786A
Authority
PH
Philippines
Prior art keywords
soya
jelly
weight
production
agar
Prior art date
Application number
PH31202A
Inventor
Alison Hugelshofer
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of PH21786A publication Critical patent/PH21786A/en

Links

Classifications

    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Saccharide Compounds (AREA)

Abstract

An aqueous suspension containing 3-10% by weight of whole or defatted soya solids, 0.2-0.7% by weight of agar-agar and 0-12% by weight of sucrose is prepared, the suspension thus prepared is sterilized by heating and is then precooled to 40-48 DEG C, aseptically packed in hermetically sealed containers at 40-48 DEG C and allowed to set by cooling in the containers.
PH31202A 1983-09-21 1984-09-12 Process for the production of soya jelly PH21786A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH512883 1983-09-21

Publications (1)

Publication Number Publication Date
PH21786A true PH21786A (en) 1988-02-24

Family

ID=4288402

Family Applications (1)

Application Number Title Priority Date Filing Date
PH31202A PH21786A (en) 1983-09-21 1984-09-12 Process for the production of soya jelly

Country Status (13)

Country Link
EP (1) EP0139952B1 (en)
JP (1) JPS6094067A (en)
AT (1) ATE28783T1 (en)
AU (1) AU561798B2 (en)
CA (1) CA1233695A (en)
DE (1) DE3465242D1 (en)
ES (1) ES8600609A1 (en)
GB (1) GB2146512B (en)
HK (1) HK51187A (en)
MX (1) MX167578B (en)
MY (1) MY8700465A (en)
PH (1) PH21786A (en)
ZA (1) ZA846938B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4849840B2 (en) * 2004-07-22 2012-01-11 早川 理絵 Multipurpose reef block

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5112698A (en) * 1974-07-19 1976-01-31 Matsushita Electric Ind Co Ltd PURASUCHITSUKUFUIRUMUEREKUTORETSUTO
US4000326A (en) * 1974-07-31 1976-12-28 Morinaga Milk Industry Co., Ltd. Method of manufacturing an aseptic soya bean curd
JPS5513028A (en) * 1978-07-12 1980-01-29 Sugiyama Sangyo Kagaku Kenkyusho Preparation of bean curd cake
JPS5744304A (en) * 1980-08-29 1982-03-12 Fujitsu Ltd Frequency dividing circuit
JPS5849225B2 (en) * 1981-05-26 1983-11-02 株式会社 わらびの里 Mousse-like food made from soy milk

Also Published As

Publication number Publication date
JPS6094067A (en) 1985-05-27
AU3268484A (en) 1985-03-28
CA1233695A (en) 1988-03-08
GB8423627D0 (en) 1984-10-24
GB2146512A (en) 1985-04-24
ES536079A0 (en) 1985-10-16
EP0139952A1 (en) 1985-05-08
ZA846938B (en) 1985-04-24
MX167578B (en) 1993-03-30
GB2146512B (en) 1986-05-29
EP0139952B1 (en) 1987-08-12
DE3465242D1 (en) 1987-09-17
MY8700465A (en) 1987-12-31
ES8600609A1 (en) 1985-10-16
AU561798B2 (en) 1987-05-14
ATE28783T1 (en) 1987-08-15
HK51187A (en) 1987-07-10
JPH029785B2 (en) 1990-03-05

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