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KR880008755A - 조미유사육 단백 소재의 제조방법 - Google Patents

조미유사육 단백 소재의 제조방법 Download PDF

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Publication number
KR880008755A
KR880008755A KR1019880000788A KR880000788A KR880008755A KR 880008755 A KR880008755 A KR 880008755A KR 1019880000788 A KR1019880000788 A KR 1019880000788A KR 880000788 A KR880000788 A KR 880000788A KR 880008755 A KR880008755 A KR 880008755A
Authority
KR
South Korea
Prior art keywords
seasoning
weight
parts
protein material
miso
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.)
Withdrawn
Application number
KR1019880000788A
Other languages
English (en)
Inventor
이사무 스기다니
요오이찌 가와사끼
다쓰오 우에다
노부히로 오오쓰보
요시아끼 우에기
Original Assignee
히사모도 고오이찌로오
후지 세이유 가부시기 가이샤
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
Priority claimed from JP62020036A external-priority patent/JPH072094B2/ja
Priority claimed from JP17691787A external-priority patent/JPS6420059A/ja
Application filed by 히사모도 고오이찌로오, 후지 세이유 가부시기 가이샤 filed Critical 히사모도 고오이찌로오
Publication of KR880008755A publication Critical patent/KR880008755A/ko
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • 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
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Manufacturing & Machinery (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음.

Description

조미유사육 단백 소재의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (15)

  1. 단백소재원료 및 조미체의 액상혼합물을 2축 압출기로 처리하고 다이를 통해 압출하고 임의로 압출물을 건조시켜, 조미유사육 단백소재를 제조하는 방법.
  2. 제1항에 있어서, 단백소재 원료의 고형물 100 중량부당물 15 내지 70중량부를 가하여 액상 혼합물을 형성하는 방법.
  3. 제1항에 있어서, 단백소재원료의 고형물 100중량부당 조미제 1.5 내지 8 중량부를 사용하는 방법.
  4. 제1항에 있어서, 조미제가 대두발효제품을 함유하는 방법.
  5. 제4항에 있어서, 대두발효제품을 된장(일본된장 : miso)과 혼합물로 된 그룹에서 선택하는 방법.
  6. 제1항에 있어서, 조미제와 함께 난백(卵白)을 가하는 방법.
  7. 제6항에 있어서, 난백(고형물질기준)/조미제(고형물질기준)의 중량비가 0.2 내지 5/1인 방법.
  8. 단백소재원료 및 조미제의 액상 혼합물을 2축 압출기로 처리하고, 다이를 통해 냉수 또는 열수와 함께 압출하고 압출물을 건조시켜 조미 유사육 단백소재를 제조하고 단백소제가 건조물일 경우 물로 반죽 재구성시켜, 조미 유사육 단백소재를 임의로 배터 및/또는 다른 피복물로 씌워 튀겨서 튀김식품을 제조하는 방법.
  9. 제8항에 있어서, 단백소재 원료의 고형물 100중량부당물 15 내지 70 중량부를 가하는 방법.
  10. 제8항에 있어서, 단백소재 원료의 고형물 100중량부당물 1.5 내지 70 중량부를 사용하는 방법.
  11. 제8항에 있어서, 조미제가 대부발효제품을 함유하는 방법.
  12. 제11항에 있어서, 대두발효제품을 된장(일본된장 : miso)과 그 혼합물로 이루어진 그룹에서 선택하는 방법.
  13. 제8항에 있어서, 조미제와 함께 난백을 가하는 방법.
  14. 제13항에 있어서, 난백(고형물질기준)/조미제(고형물질기준)의 중량비가 0.2 내지 5/1인 방법.
  15. 제8항에 있어서, 조미유사육 단백소재를 3 내지 8배량의 물로 재구성 시키는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019880000788A 1987-01-29 1988-01-29 조미유사육 단백 소재의 제조방법 Withdrawn KR880008755A (ko)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP62-20036 1987-01-29
JP62020036A JPH072094B2 (ja) 1987-01-29 1987-01-29 から揚
JP17691787A JPS6420059A (en) 1987-07-14 1987-07-14 Preparation of protein raw material like seasoned meat
JP62-176917 1987-07-14

Publications (1)

Publication Number Publication Date
KR880008755A true KR880008755A (ko) 1988-09-13

Family

ID=26356929

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880000788A Withdrawn KR880008755A (ko) 1987-01-29 1988-01-29 조미유사육 단백 소재의 제조방법

Country Status (2)

Country Link
US (1) US5034232A (ko)
KR (1) KR880008755A (ko)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5571545A (en) * 1994-02-22 1996-11-05 Fuji Oil Company, Limited Hamburger type food material and process of making it
US6337084B1 (en) 1998-04-24 2002-01-08 Archer Daniels Midland Company Extrusion of amino acid animal feed supplements
AUPQ044099A0 (en) * 1999-05-18 1999-06-10 Effem Foods Pty Ltd Method and apparatus for the manufacture of meat analogues
US20050089623A1 (en) * 2001-10-03 2005-04-28 Fannon John E. Puffed protein based snack food
US20050220979A1 (en) * 2004-04-02 2005-10-06 Craig Baumer High soy protein nuggets and applications in food products
DE102004016921B4 (de) * 2004-04-06 2007-10-25 Fabry's Fast-Food E.K. Fleischfreies Lebensmittel, Verfahren zu dessen Herstellung und dessen Verwendung
IL171989A0 (en) * 2005-09-14 2009-02-11 Ni Soy Ltd Method for processing okara
CA2566763A1 (en) 2006-11-01 2008-05-01 Saskatchewan Egg Producers Egg protein product
RU2576448C2 (ru) 2011-06-30 2016-03-10 Дзе Квейкер Оутс Компани Способ изготовления экструдированных бобовых микропеллет
AU2016255437B2 (en) 2015-04-28 2020-10-08 Mars, Incorporated Process of preparing a sterilized wet pet food product
US20190350221A1 (en) * 2016-11-18 2019-11-21 Nippon Suisan Kaisha, Ltd. Protein material having livestock meat-like texture and method for manufacturing the same
CA3112885A1 (en) 2018-10-30 2020-05-07 Michael Foods, Inc. Crisped proteinaceous food product
PH12022551477A1 (en) * 2019-12-31 2023-11-29 Air Protein Inc High protein food compositions
CN111602777A (zh) * 2020-06-22 2020-09-01 湖南创奇食品有限公司 一种制作孜然风味的手撕素肉配方及其制备方法
IL278052B (en) * 2020-10-14 2022-06-01 Redefine Meat Ltd Meat substitute and method for its preparation

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS532941B2 (ko) * 1973-12-06 1978-02-01
JPS6078550A (ja) * 1983-10-04 1985-05-04 Taiyo Yushi Kk ひき肉様食品の製造方法
JPS61152254A (ja) * 1984-12-27 1986-07-10 Norin Suisansyo Shokuhin Sogo Kenkyusho 組織化されたオカラの製造方法

Also Published As

Publication number Publication date
US5034232A (en) 1991-07-23

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Legal Events

Date Code Title Description
PA0109 Patent application

Patent event code: PA01091R01D

Comment text: Patent Application

Patent event date: 19880129

PG1501 Laying open of application
PC1203 Withdrawal of no request for examination
WITN Application deemed withdrawn, e.g. because no request for examination was filed or no examination fee was paid