WO2021167105A1 - 着香された組織状蛋白素材の製造法 - Google Patents

着香された組織状蛋白素材の製造法 Download PDF

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Publication number
WO2021167105A1
WO2021167105A1 PCT/JP2021/006614 JP2021006614W WO2021167105A1 WO 2021167105 A1 WO2021167105 A1 WO 2021167105A1 JP 2021006614 W JP2021006614 W JP 2021006614W WO 2021167105 A1 WO2021167105 A1 WO 2021167105A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
raw material
protein material
tissue
producing
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.)
Ceased
Application number
PCT/JP2021/006614
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
修造 橋本
宗久 芝田
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.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
Fuji Oil Holdings Inc
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 Fuji Oil Co Ltd, Fuji Oil Holdings Inc filed Critical Fuji Oil Co Ltd
Priority to JP2022501102A priority Critical patent/JP7798021B2/ja
Publication of WO2021167105A1 publication Critical patent/WO2021167105A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion

Definitions

  • tissue protein material produced from defatted soybean or powdered soybean protein as a main raw material is sometimes called "fibrous soybean protein" or the like.
  • a more preferred embodiment of the smoke generator is an electronic smoke device.
  • the electronic smoke device is not limited to its structure as long as it can generate a gaseous flavoring material in a shorter time, but in a more preferred embodiment, the structure has a smoke generator and a processing chamber that generate smoke. ing.
  • An electrode plate is arranged in the processing chamber, and a smoke generator is arranged in the vicinity of the processing chamber, and these are communicated with each other by a cooling pipe.
  • % and “part” shall mean “% by weight” and “part by weight” unless otherwise specified.
  • Example 4 Furthermore, GC-MS analysis was performed on each tissue protein material obtained in Example 2, and the peak area of hexanal, which is a representative index of the green odor of soybean odor, was compared from the obtained chromatogram. The peak area ratios of T-3 and T-5 were calculated when the peak area of T-1 was 1. The results are shown in FIG.
  • the peak area of T-7 made from flavored defatted soybean was reduced as compared with the tissue protein material made from normal defatted soybean of T-6. From the above, it was considered that the green odor, which is considered to be one of the causes of the odor, can be reduced most by using the flavored defatted soybean as a raw material.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Preparation And Processing Of Foods (AREA)
PCT/JP2021/006614 2020-02-21 2021-02-22 着香された組織状蛋白素材の製造法 Ceased WO2021167105A1 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022501102A JP7798021B2 (ja) 2020-02-21 2021-02-22 着香された組織状蛋白素材の製造法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020-028272 2020-02-21
JP2020028272 2020-02-21

Publications (1)

Publication Number Publication Date
WO2021167105A1 true WO2021167105A1 (ja) 2021-08-26

Family

ID=77390841

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/006614 Ceased WO2021167105A1 (ja) 2020-02-21 2021-02-22 着香された組織状蛋白素材の製造法

Country Status (2)

Country Link
JP (1) JP7798021B2 (https=)
WO (1) WO2021167105A1 (https=)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023027124A1 (ja) * 2021-08-25 2023-03-02 不二製油グループ本社株式会社 着香物およびその製造法
JP2023051432A (ja) * 2021-09-30 2023-04-11 ユニテックフーズ株式会社 魚介類代用肉

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51139654A (en) * 1975-05-28 1976-12-02 Ajinomoto Kk Method of producing soybean protein food
JPS5939266A (ja) * 1982-08-28 1984-03-03 Ajinomoto Co Inc 煮干だし調味料の製造法
JPS6019443A (ja) * 1983-07-13 1985-01-31 Ajinomoto Co Inc 保存性を付与した煮干の製造法
JPS60118149A (ja) * 1983-11-28 1985-06-25 Kanegafuchi Chem Ind Co Ltd 繊維構造を具えた肉味加工食品の製造法
JPS6287072A (ja) * 1985-10-11 1987-04-21 Tech Res Assoc Extru Cook Food Ind 加工肉製品の製造方法
JPS63222656A (ja) * 1987-03-12 1988-09-16 Fuji Oil Co Ltd 光学的読取装置
JPH0322951A (ja) * 1989-06-20 1991-01-31 Imuraya Seika Kk 植物性珍味食品およびその製造方法
JP2007068430A (ja) * 2005-09-05 2007-03-22 System K:Kk 食品加工装置および食品加工方法
WO2020226167A1 (ja) * 2019-05-08 2020-11-12 不二製油グループ本社株式会社 揮散成分吸着用担体

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04218353A (ja) * 1990-03-30 1992-08-07 Nisshin Oil Mills Ltd:The 高蛋白セリアルの製造方法
US20090291188A1 (en) 2008-05-22 2009-11-26 Milne Jeffrey J Vegetable protein meat analogues and methods of making the same
JP2014003928A (ja) 2012-06-22 2014-01-16 House Foods Group Inc 容器に充填・密封された加熱殺菌処理済食品及びその製造方法
US10477882B1 (en) 2014-04-25 2019-11-19 Sophie's Kitchen, Inc. Vegan meat replacement food product

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51139654A (en) * 1975-05-28 1976-12-02 Ajinomoto Kk Method of producing soybean protein food
JPS5939266A (ja) * 1982-08-28 1984-03-03 Ajinomoto Co Inc 煮干だし調味料の製造法
JPS6019443A (ja) * 1983-07-13 1985-01-31 Ajinomoto Co Inc 保存性を付与した煮干の製造法
JPS60118149A (ja) * 1983-11-28 1985-06-25 Kanegafuchi Chem Ind Co Ltd 繊維構造を具えた肉味加工食品の製造法
JPS6287072A (ja) * 1985-10-11 1987-04-21 Tech Res Assoc Extru Cook Food Ind 加工肉製品の製造方法
JPS63222656A (ja) * 1987-03-12 1988-09-16 Fuji Oil Co Ltd 光学的読取装置
JPH0322951A (ja) * 1989-06-20 1991-01-31 Imuraya Seika Kk 植物性珍味食品およびその製造方法
JP2007068430A (ja) * 2005-09-05 2007-03-22 System K:Kk 食品加工装置および食品加工方法
WO2020226167A1 (ja) * 2019-05-08 2020-11-12 不二製油グループ本社株式会社 揮散成分吸着用担体

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023027124A1 (ja) * 2021-08-25 2023-03-02 不二製油グループ本社株式会社 着香物およびその製造法
JP2023051432A (ja) * 2021-09-30 2023-04-11 ユニテックフーズ株式会社 魚介類代用肉

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JPWO2021167105A1 (https=) 2021-08-26
JP7798021B2 (ja) 2026-01-14

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