JPS5843062B2 - Quality improvement method for processed soybean products - Google Patents
Quality improvement method for processed soybean productsInfo
- Publication number
- JPS5843062B2 JPS5843062B2 JP50069590A JP6959075A JPS5843062B2 JP S5843062 B2 JPS5843062 B2 JP S5843062B2 JP 50069590 A JP50069590 A JP 50069590A JP 6959075 A JP6959075 A JP 6959075A JP S5843062 B2 JPS5843062 B2 JP S5843062B2
- Authority
- JP
- Japan
- Prior art keywords
- cyclodextrin
- soybean
- processed soybean
- soybean products
- products
- 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.)
- Expired
Links
- 235000010469 Glycine max Nutrition 0.000 title claims description 45
- 244000068988 Glycine max Species 0.000 title claims description 45
- 238000000034 method Methods 0.000 title claims description 16
- 229920000858 Cyclodextrin Polymers 0.000 claims description 20
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 description 18
- 235000019606 astringent taste Nutrition 0.000 description 14
- 235000019658 bitter taste Nutrition 0.000 description 14
- 235000013322 soy milk Nutrition 0.000 description 13
- 239000000843 powder Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 4
- 230000001877 deodorizing effect Effects 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 235000019645 odor Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000001116 FEMA 4028 Substances 0.000 description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 3
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 3
- 229960004853 betadex Drugs 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- -1 aliphatic carbonyl compound Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013384 milk substitute Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000021445 popular drink Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Description
【発明の詳細な説明】
本発明は、大豆力ロエ品類の品質改良法に関するもので
、大豆が本来的に有する独特の青臭みや苦渋味を除去し
て、品質に優れた大豆加工食品を得ることを目的とする
ものである。[Detailed Description of the Invention] The present invention relates to a method for improving the quality of soybean products, which is to remove the unique grassy odor and bitter and astringent taste that soybeans inherently have, and to obtain processed soybean foods of excellent quality. The purpose is to
従来より、大豆は畑の牛肉と呼称され、その栄養的価値
が高く評価されており、この栄養的価値を有効利用する
ために、大豆加工品の各種多様化が研究されているが、
その際に大豆臭味の除去が従来より問題視されている。Traditionally, soybeans have been referred to as the beef of the field, and their nutritional value has been highly valued.In order to effectively utilize this nutritional value, research has been carried out to diversify processed soybean products.
At that time, removal of soybean odor has been viewed as a problem.
たとえは、最近栄養飲料として豆乳飲料が注目され始め
ているが、豆乳の脱臭、脱苦渋味という難問題が充分に
解決されていないために、未だ大衆飲料としての地位を
築き上げるまでに至っていない。For example, soy milk drinks have recently begun to attract attention as nutritional drinks, but because the difficult problems of deodorizing soy milk and removing bitterness and astringency have not been fully resolved, it has not yet achieved the status of a popular drink.
豆乳の脱臭方法については、古今より多くの研究、開発
が試みられており、たとえは、（１）豆乳中に蒸気を吹
入れる方法、（２）アルカリ処理をする方法、（３）原
料大豆を煎炊する方法、（４）微生物の働きを利用する
方法、（５）イオン交換樹脂処理による方法等が公知に
なっているが、未だ充分満足しうる脱臭効果を挙げるま
でには至っておらず、豆乳の完全脱臭は不可能とさえみ
られていた。Many studies and developments have been attempted since ancient times regarding methods of deodorizing soy milk.For example, (1) methods of blowing steam into soy milk, (2) methods of alkali treatment, and (3) methods of deodorizing raw soybeans. Methods such as boiling, (4) using the action of microorganisms, and (5) ion exchange resin treatment are known, but they have not yet achieved a fully satisfactory deodorizing effect. It was even considered impossible to completely deodorize soy milk.
本発明者たちは、大豆特有の青臭みや苦渋味を除去する
方法について研究した結果、大豆が本来的に有する独特
の青臭みや苦渋味が、ｎ−ｈｅｘａｎａｌ （脂肪族カ
ルボニル化合物）、ｎ−ｃａｐｒｏｔｃ、 ｔｓｏｃａ
ｐｒｏｉｃ、 ｎ −ｃａｐｒｙｌ １ｃａｃｉｄ （
揮発性脂肪酸）、１ｓｏｐｅｎｔａｎｏ１１ｎ −ｈｅ
ｘａｎｏｌ（揮発性脂肪族アルコール）等大豆中の微量
成分に原因するということは公知の事実であるが、サイ
クロデキストリンが水の存在下において、上記微量成分
と有効に反応して包接化合物をつくり、上記微量成分を
包接するという事実を見出し、この事実に基いて大豆加
工品類の品質を改良する方法を開発し、本発明を完成し
た。As a result of research on a method for removing the grassy odor and bitter/astringent taste peculiar to soybeans, the present inventors found that the unique grassy odor and bitter/astringent taste inherent in soybeans are caused by n-hexanal (aliphatic carbonyl compound), n-caprotc, tsoca
proic, n-capryl 1cacid (
volatile fatty acids), 1sopentano11n-he
It is a well-known fact that this is caused by trace components in soybeans such as xanol (volatile aliphatic alcohol), but cyclodextrin effectively reacts with the trace components in the presence of water to form clathrate compounds. , discovered the fact that the above-mentioned trace components are included, and based on this fact, developed a method for improving the quality of processed soybean products, and completed the present invention.
すなわち、本発明は、大豆加工品の製造過程において、
任意の時期にサイクロデキスｌ−ＩＪンを添加し、水の
存在下で充分に混合することを特徴とする大豆加工品類
の品質改良法である。That is, the present invention, in the manufacturing process of processed soybean products,
This is a method for improving the quality of processed soybean products, which is characterized by adding cyclodextrin-IJ at any time and thoroughly mixing in the presence of water.
本発明にいう大豆加工品類とは、大豆を原料とする食品
をいうが、大豆から抽出した蛋白質を蛋白質分解酵素や
有機酸、無機酸によって加水分解して得られる蛋白質分
解物は含まない。The soybean processed products referred to in the present invention refer to foods made from soybeans, but do not include protein decomposition products obtained by hydrolyzing proteins extracted from soybeans with proteolytic enzymes, organic acids, or inorganic acids.
本発明にいう大豆加工品類としては、たとえは、豆腐、
豆乳飲料、肉類似食品に代表されるが、その他に菓子、
ソーセージ、スープ等の増量材、ホイツピングクリーム
の起泡剤、乳代替品等をも含む。Examples of soybean processed products referred to in the present invention include tofu,
Typical examples include soy milk drinks and meat-like foods, but also confectionery,
It also includes fillers for sausages, soups, etc., foaming agents for whipping cream, milk substitutes, etc.
大豆加工品類の製造過程において添加するサイクロデキ
ストリンには、α型、β型、γ型があるが、そのいずれ
も使用可能である。There are α-type, β-type, and γ-type cyclodextrin added in the manufacturing process of processed soybean products, and any of them can be used.
そして、サイクロデキストリンの添加量は、大豆固形分
に対し５０重量φ以下が好ましい。The amount of cyclodextrin added is preferably 50 weight φ or less based on the soybean solid content.
サイクロデキストリンを大豆固形分に対し５０重重量上
り多く添加した場合、大豆の青臭みや苦渋味を包接する
作用は勿論充分にあるが、サイクロデキストリンの有す
る甘味が強く現われて、大豆加工品類の味を変化させる
原因になるので、サイクロデキス） ＩＪンの添加量は
５０重量係以下が好ましい。When cyclodextrin is added in an amount of 50% by weight based on the soybean solid content, it is of course sufficient to contain the grassy odor and bitter and astringent taste of soybeans, but the sweetness of cyclodextrin appears strongly and the taste of processed soybean products is affected. The amount of cyclodextrin (cyclodextrin) added is preferably 50% by weight or less, as it may cause changes in the composition.
また、従来の脱臭、脱苦渋味方法と併用することにより
、サイクロデキストリンの添加量を減らすことができる
。Furthermore, by using it in combination with conventional deodorization and bitterness/astringency removal methods, the amount of cyclodextrin added can be reduced.
次に、サイクロデキストリンの添加方法については、大
豆加工品原料が溶液あるいはペースト状の場合には、サ
イクロデキスｌ−ＩＪンを大豆加工品原料に添加した後
、加水または加水することなく、充分に攪拌混合し、大
豆加工品原料が粉末の場合は、粉末状サイクロデキスト
リンと粉末混合した後、加水して充分に攪拌混合する方
法、あるいはサイクロデキストリンを少量の水でペース
ト状にし、それを大豆カロエ品原料に添加混合する方法
等、適宜の方法が採用できる。Next, regarding the method of adding cyclodextrin, if the raw material for processed soybean products is in the form of a solution or paste, after adding cyclodextrin to the raw material for processed soybean products, stir thoroughly with or without adding water. If the raw material for processed soybean products is powder, you can mix it with powdered cyclodextrin, add water and stir thoroughly, or make the cyclodextrin into a paste with a small amount of water and use it to make soybean caroe products. Any suitable method can be used, such as adding and mixing the material to the raw materials.
本発明の方法によって得られる大豆加工品類は、大豆特
有の青臭みや苦渋味のない品質的に明らかに改良された
ものである。The processed soybean products obtained by the method of the present invention are clearly improved in quality and do not have the grassy odor or bitter/astringent taste characteristic of soybeans.
サイクロデキスｌ−ＩＪンを大豆加工品類の製造過程で
添加混合すると、大豆中の青臭みや苦渋味を呈する微量
成分がサイクロデキストリンの分子内部の空洞に入り込
み、不溶性の包接化合物を形成する。When cyclodextrin is added and mixed during the manufacturing process of processed soybean products, trace components in the soybean that exhibit a grassy odor or bitter and astringent taste enter the cavity inside the cyclodextrin molecule, forming an insoluble clathrate compound.
そして、青臭みや苦渋味を外部に感じさせないようにす
る。Also, make sure that no grassy smell or bitter or astringent taste is felt to the outside.
なお、この場合、その不溶性の包接化合物を分離除去し
なくても青臭みや苦渋味は感じられないが、分離除去し
た方が好ましい。In this case, even if the insoluble clathrate is not separated and removed, grassy smell and bitter and astringent taste will not be felt, but it is preferable to separate and remove it.
したがって、大豆加工品類を得る過程で、呉や豆乳にサ
イクロデキスｌ−ＩＪンを添加する場合、サイクロデキ
ストリンを粉末のま＼、あるいはペースト状としたもの
を呉や豆乳に添加後、充分に攪拌して不溶性の包接化合
物を得、その後、遠心分離その他の手段で上記不溶性の
包接化合物を分離除去することによって、より好ましい
脱臭、脱苦渋味等の効果が得られる。Therefore, when adding cyclodextrin to go or soy milk in the process of obtaining processed soybean products, add cyclodextrin in powder or paste form to go or soy milk, and then stir thoroughly. By obtaining an insoluble clathrate compound, and then separating and removing the insoluble clathrate compound by centrifugation or other means, more favorable effects such as deodorization, removal of bitterness, and astringency can be obtained.
また、長期間保存しても油の酸化による異臭の発生がよ
く、品質的に優れた大豆加工品類を得ることができる。Furthermore, even when stored for a long period of time, there is no occurrence of off-flavors due to oil oxidation, and processed soybean products of excellent quality can be obtained.
次に実施例を挙げて本発明を説明する。Next, the present invention will be explained with reference to Examples.
実施例 １
丸大豆１ｋｇを１５〜１７℃の水に１５時間浸漬し、こ
の浸漬大豆を水切後、５倍加水にて磨砕し、６ｋｇの呉
を得た。Example 1 1 kg of whole soybeans was soaked in water at 15 to 17° C. for 15 hours, and after draining, the soaked soybeans were ground by adding 5 times more water to obtain 6 kg of go.
この呉に蒸気を１５分間吹込み、その後４００Ｃまで冷
却し、粉末状のβ−サイクロデキスｔ−ＩＪン３００ｇ
を添加して１時間攪拌を続けた。Steam was blown into this go for 15 minutes, and then it was cooled to 400C, and 300g of powdered β-cyclodext-IJ was added.
was added and stirring was continued for 1 hour.
その後、遠心分離して不溶物を除去し、精豆乳４．６
ｋｇを得た。After that, centrifugation is performed to remove insoluble materials, and refined soymilk 4.6
I got kg.
次に該精豆乳を常法により噴霧乾燥して５００．！ｌｉ
’の豆乳粉末を得た。Next, the refined soybean milk was spray-dried using a conventional method to obtain 500. ! li
'Soy milk powder was obtained.
得られた豆乳粉末は青臭味がほとんどなく、かつ苦渋味
も全く感じられなかった。The obtained soymilk powder had almost no grassy taste and no bitter or astringent taste at all.
実施例 ２
丸大豆１ｋｇを１５〜１７°Ｃの水に１５時間浸漬し、
この浸漬大豆を水切後、５倍加水にて磨砕し、６に９の
呉を得た。Example 2 1 kg of whole soybeans was soaked in water at 15-17°C for 15 hours,
After draining the soaked soybeans, they were ground with 5 times more water to obtain 6 to 9 Go.
得られた呉を遠心分離にかけて精豆乳約４，３−を得た
。The obtained soybean paste was centrifuged to obtain approximately 4,3-milk of refined soybean milk.
この精豆乳４．３ ｋｇに７．５ｇのＮａＯＨを添加し
てｐＨ９，６となし、これに蒸気を１０分間吹き込んで
ある程度脱臭した後、冷却し中和した。7.5 g of NaOH was added to 4.3 kg of this refined soy milk to adjust the pH to 9.6, steam was blown into it for 10 minutes to deodorize it to some extent, and then it was cooled and neutralized.
このようにして処理された精豆乳５．２ｋｇに、β−サ
イクロデキストリン１３０ｇと水１３０ｇを混合攪拌し
て得たペースト伏β−サイクロデキストリン２６０ｇを
添加し、温度７〜１０℃で５時間攪拌を行なった。To 5.2 kg of refined soy milk thus treated, 260 g of β-cyclodextrin paste obtained by mixing and stirring 130 g of β-cyclodextrin and 130 g of water was added, and the mixture was stirred at a temperature of 7 to 10°C for 5 hours. I did it.
このようにして得られた豆乳は青臭味が全くなく、かつ
苦渋味のないコクのある品質的に優れたものであった。The soybean milk thus obtained was of excellent quality, with no grassy odor, and full-bodied without bitterness or astringency.
実施例 ３
市販の脱脂大豆粉末５００ｇとβ−サイクロデキストリ
ン１０（Ｂｉ’を粉末混合し、これに５ｋｇの水を加え
て常温で２時間、攪拌抽出を行なった。Example 3 500 g of commercially available defatted soybean powder and β-cyclodextrin 10 (Bi') were powder-mixed, 5 kg of water was added thereto, and extraction was performed with stirring at room temperature for 2 hours.
その後、遠心分離によって不溶物を除き、抽出液を得た
。Thereafter, insoluble matter was removed by centrifugation to obtain an extract.
よって得られた抽出液にＨＣｌを加えてｐＨ４，５に調
整し、ホエーを除去した。HCl was added to the resulting extract to adjust the pH to 4.5, and whey was removed.
上記処理によって得られた沈澱物を水洗後、ＮａＯＨを
加えてｐＨ７にして蛋白質を溶解せしめ、全量を３に９
にした後、噴霧乾燥して蛋白含量７２φの大豆蛋白粉末
を得た。After washing the precipitate obtained by the above treatment with water, NaOH was added to adjust the pH to 7 to dissolve the protein, and the total amount was adjusted to 3 to 9.
After drying, soybean protein powder having a protein content of 72φ was obtained by spray drying.
得られた大豆蛋白粉末は、大豆特有の青臭みや苦渋味の
全くない品質的に優れたものであった。The obtained soybean protein powder was of excellent quality and had no grassy odor or bitter or astringent taste characteristic of soybeans.
Claims (1)
クロデキストリンを添カロし、水の存在下で充分に混合
することを特徴とする大豆加工品類の品質改良法。1. A method for improving the quality of processed soybean products, which comprises adding cyclodextrin at any time during the manufacturing process of processed soybean products and thoroughly mixing the product in the presence of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50069590A JPS5843062B2 (en) | 1975-06-11 | 1975-06-11 | Quality improvement method for processed soybean products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50069590A JPS5843062B2 (en) | 1975-06-11 | 1975-06-11 | Quality improvement method for processed soybean products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS51148052A JPS51148052A (en) | 1976-12-18 |
| JPS5843062B2 true JPS5843062B2 (en) | 1983-09-24 |
Family
ID=13407180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP50069590A Expired JPS5843062B2 (en) | 1975-06-11 | 1975-06-11 | Quality improvement method for processed soybean products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5843062B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007019178A3 (en) * | 2005-08-03 | 2008-05-22 | Cargill Inc | Corn protein concentrates |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5544305A (en) * | 1978-09-22 | 1980-03-28 | Shikamitsu Honsha:Kk | Deodorizing method of bone-meal-containing matter |
| JPS57177670A (en) * | 1981-04-27 | 1982-11-01 | Kikkoman Corp | Concentrating method of soy sauce |
| JPS63209550A (en) * | 1987-02-27 | 1988-08-31 | Dainippon Pharmaceut Co Ltd | Method for improving quality of wheat gluten |
| JPS63317059A (en) * | 1987-06-19 | 1988-12-26 | Fujitsuko Kk | Manufacturing method for boiled soybean products |
| JP2588001B2 (en) * | 1988-08-25 | 1997-03-05 | ハウス食品株式会社 | Manufacturing method of pasty food |
| JPH05260935A (en) * | 1991-06-04 | 1993-10-12 | Nishikiaji:Kk | Bean-curdy food containing pasty sesame |
| JPH0698686A (en) * | 1992-09-22 | 1994-04-12 | Nisshin Oil Mills Ltd:The | Meat-like protein food having improved taste and flavor |
| JP6295770B2 (en) * | 2014-03-27 | 2018-03-20 | 不二製油株式会社 | Production method of kanmodoki for Western-style stew |
| EP4458167A4 (en) | 2021-12-27 | 2026-03-11 | Amano Enzyme Inc | Flavor enhancer for plant-based raw materials and its application |
-
1975
- 1975-06-11 JP JP50069590A patent/JPS5843062B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007019178A3 (en) * | 2005-08-03 | 2008-05-22 | Cargill Inc | Corn protein concentrates |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS51148052A (en) | 1976-12-18 |
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