JPH044857B2 - - Google Patents
Info
- Publication number
- JPH044857B2 JPH044857B2 JP60231963A JP23196385A JPH044857B2 JP H044857 B2 JPH044857 B2 JP H044857B2 JP 60231963 A JP60231963 A JP 60231963A JP 23196385 A JP23196385 A JP 23196385A JP H044857 B2 JPH044857 B2 JP H044857B2
- Authority
- JP
- Japan
- Prior art keywords
- fried
- protein material
- fibers
- food
- block
- 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 - Lifetime
Links
- 235000018102 proteins Nutrition 0.000 claims description 31
- 108090000623 proteins and genes Proteins 0.000 claims description 31
- 102000004169 proteins and genes Human genes 0.000 claims description 31
- 239000000835 fiber Substances 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 23
- 235000013305 food Nutrition 0.000 claims description 22
- 108010068370 Glutens Proteins 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 235000021312 gluten Nutrition 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 240000005856 Lyophyllum decastes Species 0.000 description 8
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000010008 shearing Methods 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 101710172711 Structural protein Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 102000034240 fibrous proteins Human genes 0.000 description 1
- 108091005899 fibrous proteins Proteins 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
Description
【発明の詳細な説明】
本発明はから揚げ様食品を提供するものであ
る。更に詳しくは層状或いは繊維状構造に優れた
ブロツク状蛋白素材をフライしてなるから揚げ様
食品に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a fried chicken-like food product. More specifically, the present invention relates to a fried-like food prepared by frying a block-shaped protein material having an excellent layered or fibrous structure.
（従来技術）
従来から肉様食品をフライする方法が多く試み
られている。これらの肉様食品は、所謂繊維状蛋
白、構造状蛋白、組織状蛋白或いはこれらを結着
剤等でブロツク状に加工したもの等が知られてい
る。(Prior Art) Many methods of frying meat-like foods have been tried in the past. These meat-like foods include so-called fibrous proteins, structural proteins, textured proteins, and products processed into blocks using binders and the like.
一方、２軸スクリユー押出機が先端技術の一つ
としてわが国に導入されて以来特開昭60−9452、
特開昭60−199374、特開昭60−199359、特開昭60
−199350、特開昭60−199374、特開昭60−199376
他の種々の試みがなされている。 On the other hand, since the twin-screw extruder was introduced to Japan as one of the most advanced technologies,
JP-A-60-199374, JP-A-60-199359, JP-A-60
-199350, Japanese Patent Application Publication No. 1983-199374, Japanese Patent Application Publication No. 60-199376
Various other attempts have been made.
しかし２軸スクリユー押出機を用いて層状或い
は繊維状に裂くことができ、各々の層又は繊維は
更に細かく繊維状に裂くことのできるブロツク状
蛋白素材を製造することや、これをフライしてか
ら揚げ様食品を得ることは知られていない。 However, it is possible to produce a block-shaped protein material that can be split into layers or fibers using a twin-screw extruder, and each layer or fiber can be further split into finer fibers, or after frying this. It is not known to obtain fried-like foods.
又一方、から揚げ様食品として特開昭56−
154968等、から揚げ様食品の製造法として特開昭
57−129660等が知られている。 On the other hand, as a karaage-like food, JP-A-56-
154968, etc., as a method for producing karaage-like foods
57-129660 etc. are known.
（目的）
本発明者等は、限り無くから揚げに近いから揚
げ様食品を目的とした。又、植物性のから揚げ様
食品を目的とした。(Purpose) The present inventors aimed to create a fried chicken-like food that is as close to fried chicken as possible. Moreover, the aim was to produce a vegetable-based fried chicken-like food.
（構成）
本発明者等は２軸スクリユー押出機を用いて
種々の肉様蛋白素材を製造し、これらをフライし
てから揚げ様食品を試作するなかで、層状或いは
繊維状に裂くことができ、各々の層又は繊維は更
に細かく繊維状に裂くことのできるブロツク状蛋
白素材の製造に成功し、これらをフライしたもの
が極めてから揚げに近似している知見を得て本発
明を完成するに到つた。即ち、本発明は指で層状
或いは繊維状に裂くことができ、各々の層又は繊
維は更に細かく繊維状に裂くことのできるブロツ
ク状蛋白素材をフライしてなるから揚げ様食品で
ある。(Structure) The present inventors produced various meat-like protein materials using a twin-screw extruder, fried these materials, and then tried to produce fried-like foods by cutting them into layers or fibers. The present invention was completed after successfully producing a block-shaped protein material in which each layer or fiber can be torn into finer fibers, and obtaining the knowledge that fried protein material is extremely similar to fried chicken. It has arrived. That is, the present invention is a fried-like food product made by frying a block-shaped protein material that can be torn into layers or fibers with fingers, and each layer or fiber can be further torn into finer fibers.
本発明のブロツク状蛋白素材は指で層状或いは
繊維状に裂くことができ、各々の層又は繊維は更
に細かく繊維状に裂くことのできる組織を有する
ところに、これをフライしたとき肉様の食感に極
めて近いから揚げ様食品を得ることができる特徴
を有する。 The block-shaped protein material of the present invention can be torn into layers or fibers with fingers, and each layer or fiber has a structure that can be torn into finer fibers, which results in a meat-like food when fried. It has the characteristic that it is possible to obtain fried-like foods because the texture is very close to the texture.
又、本発明のブロツク状蛋白素材は油糧種子蛋
白及び小麦グルテンを主成分とし、両者の比が前
者95〜20重量部に対し後者５〜80重量部であるも
のが好適である。油糧種子蛋白のみからなる繊維
状構造に優れた蛋白素材に比べ小麦グルテンを更
に含むことにより肉に極めて近い食感を与えるも
のである。 Further, the block-shaped protein material of the present invention preferably contains oilseed protein and wheat gluten as main components, and the ratio of the two is 95 to 20 parts by weight of the former to 5 to 80 parts by weight of the latter. Compared to a protein material with an excellent fibrous structure consisting only of oilseed protein, it further contains wheat gluten, giving it a texture that is extremely similar to meat.
以上のような指で層状或いは繊維状に裂くこと
ができ、各々の層又は繊維は更に細かく繊維状に
裂くことのできるブロツク状蛋白素材の製造法の
一つを例示する。 The following is an example of a method for producing a block-shaped protein material that can be torn into layers or fibers with fingers, and each layer or fiber can be further torn into finer fibers.
例えば、油糧種子蛋白、小麦グルテン及び水を
主成分とする蛋白含有混合物を２軸スクリユー押
出機を用い加圧加熱下に押し出して得ることがで
きる。ここに、蛋白含有混合物は大豆、菜種、綿
実、落花生、ゴマ、向日葵、コーン等の油糧種子
蛋白、小麦グルテン及び水を主成分とする。又、
油糧種子蛋白と小麦グルテンの重量比は95：５〜
20：80が適当である。蛋白素材中の蛋白含量は、
乾物換算で40重量％（以下％）以上が好ましい。
蛋白含量が高い程歯ごたえのある蛋白素材とな
り、又膨化が大きい程柔らかい食感の蛋白素材と
なるので蛋白含量、膨化等の調整により得られる
から揚げ様食品の食感を調整できる。又、蛋白素
材は穀粉類、澱粉類等の炭水化物、セルロース等
の繊維質、カラギーナン等のガム質、調味料、香
辛料、着香料、油脂及びその他の食品添加物等を
含むこともできる。加圧は通常約５〜150Kg／cm2
程度が適当であり、加熱は先端部の温度を通常
100〜300℃、好ましくは130〜250℃程度が適当で
ある。尚、このとき２軸スクリユー押出機内で加
圧加熱下に剪断力を充分作用させて押し出すと前
述した指で層状或いは繊維状に裂くことができ、
各々の層又は繊維は更に細かく繊維状に裂くこと
のできるブロツク状蛋白素材が得られ易い。例え
ば先端熔融部のスクリユーの相対周速度を30
cm／sec以上としたり、先端熔融部のスクリユ
ーの形状をパイナツプルスクリユー及び／又はニ
ーデイングデイスクにしたり、その他シリンダ
ーの形状を剪断力が充分かかる形状にしたり、
これらの手段を適宜組み合わせる等の態様を挙げ
ることができる。但し、スクリユーの相対周速度
とは、(a)スクリユーのシリンダーに対する線速
度、(b)スクリユーの他のスクリユーに対する線速
度を言い、30cm／sec以上とはその最大線速度を
言う。また、剪断力は、スクリユーの径、形及び
シリンダーとの間隙、シリンダーの形等により異
なり、剪断力を強くする態様が好ましい。又、先
端ダイの厚さにより得られるブロツク状蛋白素材
の膨化の度合を調整することができ、通常約２〜
10mm程度の幅のスリツト状ダイの場合、ダイの厚
さは１〜15mm、好ましくは２〜８mm程度が柔らか
い肉的食感のから揚げ様食品に適している。ダイ
の厚さはスリツトの幅或いは孔径に比例して大き
くすることもできる。 For example, it can be obtained by extruding a protein-containing mixture whose main components are oilseed protein, wheat gluten, and water under pressure and heat using a twin-screw extruder. Here, the protein-containing mixture mainly contains oilseed proteins such as soybean, rapeseed, cottonseed, peanut, sesame, sunflower, and corn, wheat gluten, and water. or,
The weight ratio of oilseed protein to wheat gluten is 95:5~
20:80 is appropriate. The protein content in the protein material is
It is preferably 40% by weight (hereinafter referred to as %) or more in terms of dry matter.
The higher the protein content, the more chewy the protein material will be, and the greater the swelling, the softer the texture of the protein material, so the texture of fried foods can be adjusted by adjusting the protein content, swelling, etc. The protein material can also include carbohydrates such as flour and starch, fibers such as cellulose, gums such as carrageenan, seasonings, spices, flavorings, oils and fats, and other food additives. Pressure is usually about 5-150Kg/cm 2
The degree of heating is appropriate, and the temperature of the tip should be kept at normal temperature.
A suitable temperature is 100 to 300°C, preferably about 130 to 250°C. At this time, if it is extruded in a twin-screw extruder under pressure and heat while applying sufficient shearing force, it can be torn into layers or fibers with the fingers mentioned above.
It is easy to obtain a block-shaped protein material that can be further divided into fine fibers from each layer or fiber. For example, set the relative peripheral speed of the screw at the tip melting part to 30
cm/sec or more, the shape of the screw at the tip melting part to be a pineapple screw and/or a kneading disk, or the shape of the cylinder to a shape that can sufficiently apply shearing force.
Examples include a combination of these means as appropriate. However, the relative circumferential velocity of the screw refers to (a) the linear velocity of the screw with respect to the cylinder, and (b) the linear velocity of the screw with respect to other screws, and 30 cm/sec or more refers to the maximum linear velocity. Further, the shearing force varies depending on the diameter and shape of the screw, the gap with the cylinder, the shape of the cylinder, etc., and a mode in which the shearing force is increased is preferable. In addition, the degree of swelling of the block-shaped protein material obtained can be adjusted by adjusting the thickness of the tip die, and is usually about 2 to 2.
In the case of a slit-shaped die with a width of about 10 mm, the thickness of the die is 1 to 15 mm, preferably about 2 to 8 mm, which is suitable for fried chicken-like foods with a soft meaty texture. The die thickness can also be increased in proportion to the slit width or hole diameter.
このようにして得られたブロツク状蛋白素材を
フライしたから揚げ様食品は食感がから揚げに近
似し、指で裂くと層状或いは繊維状に裂くことが
でき、各々の層又は繊維は更に細かく繊維状に裂
くことのできるものであり肉繊維に近似するもの
である。ブロツク状蛋白素材をから揚げ様にフラ
イする方法は、ブロツク状蛋白素材をそのまま、
或いは調味して所望によりパン粉、から揚げ用の
粉をまぶしフライする等公知の方法を利用するこ
とができる。 Karaage-like food obtained by frying the block-shaped protein material obtained in this way has a texture similar to that of karaage, and can be torn into layers or fibers by tearing them with your fingers, and each layer or fiber is finely divided. It can be torn into fibers and is similar to meat fibers. The method for frying block-shaped protein material is to fry the block-shaped protein material as it is.
Alternatively, known methods can be used, such as seasoning, coating with breadcrumbs or fried flour if desired, and frying.
（実施例）
以下実施例により本発明の実施態様を説明す
る。(Example) Embodiments of the present invention will be described below with reference to Examples.
実施例 １
脱脂大豆70重量部、小麦グルテン30重量部及び
水40重量部からなる原料を２軸スクリユー押出機
（同形軸スクリユーを２軸用い、その１軸の直径
をＤ、長さをＬとするとＬ／Ｄ＝14.4、原料投入
口及び中央部をすぎる箇所までボールスクリユー
を用い、先端部はパイナツプルスクリユー及びニ
ーデイングデイスクを用いた。スクリユーの回転
方向は同一方向とした。ダイはスリツト状ダイ
（３mm×15mmの口径、厚さ６mm）を用い、押出機
の先端部温度150〜170℃、スクリユー回転数
30OR.P.M.にて押出機先端に取り付けたダイより
押し出しながらカツターで約３cmの長さに切り、
ブロツク状蛋白素材を得、湯戻し品100重量部
（以下部）に対し、濃口醤油10部、砂糖６部、日
本酒８部、水60部、ジンジヤーパウダー0.2部、
ブイヨン１部からなる調味液で煮込んで調味し、
から揚げ粉をまぶし180〜200℃で１〜２分フライ
してから揚げ様食品を得た。Example 1 Raw materials consisting of 70 parts by weight of defatted soybeans, 30 parts by weight of wheat gluten, and 40 parts by weight of water were put into a twin-screw extruder (using two screws of the same shape, the diameter of one shaft is D, and the length is L). Then, L/D = 14.4, a ball screw was used until it passed the raw material inlet and the center, and a pineapple screw and kneading disk were used at the tip.The screws were rotated in the same direction.Die A slit-shaped die (3 mm x 15 mm diameter, 6 mm thickness) was used, the extruder tip temperature was 150 to 170 °C, and the screw rotation speed was
While extruding it through the die attached to the tip of the extruder using 30OR.PM, cut it into a length of about 3 cm with a cutter.
Obtain a block-shaped protein material, and for 100 parts by weight (hereinafter referred to as "parts") rehydrated in hot water, add 10 parts of dark soy sauce, 6 parts of sugar, 8 parts of Japanese sake, 60 parts of water, 0.2 parts of ginger powder,
Boil and season in a seasoning liquid consisting of 1 part bouillon,
Fried food was obtained by coating with fried flour and frying for 1 to 2 minutes at 180 to 200°C.
鶏肉を同様に調味・フライしてから揚げを得、
から揚げ様食品と食べ比べてみた。10名のパネラ
ー中７名はから揚げ様食品のほうが美味しいと答
え、残り３名は同等と答えた。から揚げ様食品を
指で裂くと層状に剥がすことができ、更に細かい
繊維に裂くことができた。 Season and fry the chicken in the same way to obtain fried chicken,
I tried comparing it with fried chicken food. Seven out of 10 panelists said that fried chicken was more delicious, and the remaining three said it was the same. By tearing the karaage-like food with one's fingers, it was possible to peel it off in layers and further tear it into fine fibers.
実施例 ２
脱脂大豆60部、小麦グルテン40部の混合物を25
Kg／Hrでホッパーから押出機投入口へ供給し、
水を９／Hrで連続的に加水しながら実施例１
と同様の押出機及びスクリユーを用い、ダイを２
mm×10mmのスリツト状とし厚さＬを３mm、６mm、
10mmに変えてブロツク状蛋白素材を製造した。Example 2 25 parts of a mixture of 60 parts of defatted soybeans and 40 parts of wheat gluten
Kg/Hr is supplied from the hopper to the extruder input port,
Example 1 while continuously adding water at 9/Hr
Using the same extruder and screw as
mm x 10mm slit shape with thickness L of 3mm, 6mm,
A block-shaped protein material was manufactured by changing the size to 10 mm.
押出機の先端部温度160〜165℃、スクリユー回
転数200R.P.M.とした。 The extruder tip temperature was 160 to 165°C, and the screw rotation speed was 200 R.PM.
実施例１と同様にフライしてから揚げ様食品を
得た。 After frying in the same manner as in Example 1, a fried-like food was obtained.
Ｌ＝10mmのものは組織が密で鶏のから揚げには
遠く寧ろ貝柱等の魚介類、牛肉、豚肉のから揚げ
に近い食感を呈した。 Those with L = 10 mm had a dense texture and had a texture that was far from that of fried chicken, but rather similar to that of fried seafood such as scallops, beef, and pork.
Ｌ＝６mmのものは適度に膨化し、比較的組織が
密で鶏のから揚げに近い食感を呈した。 The one with L=6 mm expanded moderately, had a relatively dense structure, and had a texture similar to that of fried chicken.
Ｌ＝３mmのものはよくに膨化し、組織が比較的
粗で鶏のから揚げに近い食感を呈した。 Those with L = 3 mm were well-swelled, had a relatively coarse structure, and had a texture similar to that of fried chicken.
（効果）
以上詳述したように、本発明により植物性のか
ら揚げ様食品が可能になつたものであり、健康食
品時代に寄与することができるものである。(Effects) As detailed above, the present invention has made it possible to produce a vegetable-based fried food, which can contribute to the era of health foods.
Claims (1)
ンの比率が95〜20：５〜80（重量比）、指で層状或
いは繊維状に裂くことができ各々の層又は繊維は
更に細かく繊維状に裂くことができる組織を有
し、ブロツク状の形状を有する蛋白素材であつ
て、フライされているから揚げ様食品。1 Vegetable-based, with a ratio of oilseed protein and wheat gluten of 95-20:5-80 (weight ratio), can be torn into layers or fibers with fingers, and each layer or fiber is finely fibrous. A protein material having a structure that can be torn into pieces and having a block-like shape, and is fried and is a fried-like food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60231963A JPS6291151A (en) | 1985-10-16 | 1985-10-16 | Food like frying without coating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60231963A JPS6291151A (en) | 1985-10-16 | 1985-10-16 | Food like frying without coating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6291151A JPS6291151A (en) | 1987-04-25 |
| JPH044857B2 true JPH044857B2 (en) | 1992-01-29 |
Family
ID=16931793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60231963A Granted JPS6291151A (en) | 1985-10-16 | 1985-10-16 | Food like frying without coating |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6291151A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS60221041A (en) * | 1984-04-18 | 1985-11-05 | Fuji Oil Co Ltd | Preparation of protein material |
-
1985
- 1985-10-16 JP JP60231963A patent/JPS6291151A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS60221041A (en) * | 1984-04-18 | 1985-11-05 | Fuji Oil Co Ltd | Preparation of protein material |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6291151A (en) | 1987-04-25 |
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