JPS6439949A - Preparation of fat-containing texturized food raw material - Google Patents

Preparation of fat-containing texturized food raw material

Info

Publication number
JPS6439949A
JPS6439949A JP19563487A JP19563487A JPS6439949A JP S6439949 A JPS6439949 A JP S6439949A JP 19563487 A JP19563487 A JP 19563487A JP 19563487 A JP19563487 A JP 19563487A JP S6439949 A JPS6439949 A JP S6439949A
Authority
JP
Japan
Prior art keywords
fat
raw material
oil
emulsion
protein
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.)
Pending
Application number
JP19563487A
Other languages
Japanese (ja)
Inventor
Takashi Nishimura
Motohiko Hirotsuka
Masahiko Terajima
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
Original Assignee
Fuji Oil Co Ltd
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 filed Critical Fuji Oil Co Ltd
Priority to JP19563487A priority Critical patent/JPS6439949A/en
Publication of JPS6439949A publication Critical patent/JPS6439949A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE:To obtain a fat-containing texturized food raw material having excellent taste, flavor and palatability and useful as a meat-like food, expanded snack food, etc., by adding oil and fat to a raw material in the form of emulsion during texturization of a protein raw material with an extruder. CONSTITUTION:A protein raw material such as whole soybean or separated soybean protein is added with oil and fat (e.g. soybean oil or palm oil) in the form of emulsion. The mixed raw material is texturized with an extruder (e.g. twin-screw extruder) to obtain a fat-containing texturized food raw material. The oil and fat emulsion is preferably an o/w-type emulsion produced by using a protein such as soybean protein or casein as a protective colloid or a powdery emulsion produced by spray-drying the o/w-type emulsion. The ratio of oil and fat to protein in the emulsion is preferably 80:20-5:95. The amount of the oil and fat is preferably 5-50% based on the whole raw material except for water.
JP19563487A 1987-08-05 1987-08-05 Preparation of fat-containing texturized food raw material Pending JPS6439949A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP19563487A JPS6439949A (en) 1987-08-05 1987-08-05 Preparation of fat-containing texturized food raw material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP19563487A JPS6439949A (en) 1987-08-05 1987-08-05 Preparation of fat-containing texturized food raw material

Publications (1)

Publication Number Publication Date
JPS6439949A true JPS6439949A (en) 1989-02-10

Family

ID=16344426

Family Applications (1)

Application Number Title Priority Date Filing Date
JP19563487A Pending JPS6439949A (en) 1987-08-05 1987-08-05 Preparation of fat-containing texturized food raw material

Country Status (1)

Country Link
JP (1) JPS6439949A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0430756A (en) * 1990-05-24 1992-02-03 Fuji Oil Co Ltd Production of tissue-like protein food
US6877608B2 (en) 2000-10-13 2005-04-12 Seiko Epson Corporation Cushion material for packaging and package
JP2014161299A (en) * 2013-02-27 2014-09-08 Fuji Oil Co Ltd Non-fried snack-like food and manufacturing method thereof
WO2022202532A1 (en) * 2021-03-22 2022-09-29 不二製油グループ本社株式会社 Oil-in-water emulsion

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0430756A (en) * 1990-05-24 1992-02-03 Fuji Oil Co Ltd Production of tissue-like protein food
US6877608B2 (en) 2000-10-13 2005-04-12 Seiko Epson Corporation Cushion material for packaging and package
JP2014161299A (en) * 2013-02-27 2014-09-08 Fuji Oil Co Ltd Non-fried snack-like food and manufacturing method thereof
WO2022202532A1 (en) * 2021-03-22 2022-09-29 不二製油グループ本社株式会社 Oil-in-water emulsion

Similar Documents

Publication Publication Date Title
JPS6410949A (en) Preparation of food
US4031267A (en) Expanded protein product and method of making same
CA1036414A (en) Method of making a dry fibrous meat-like pet food and composition thereof
DE69002480D1 (en) METHOD FOR PRODUCING MEAT-LIKE PRODUCTS BASED ON SOYBEANS.
DE68924429D1 (en) Diet for better survival of people with sepsis.
CA1105315A (en) Multi-layer alimentary paste
IN158967B (en)
JPS6439949A (en) Preparation of fat-containing texturized food raw material
Venugopal Methods for processing and utilization of low cost fishes: a critical appraisal
GB1271173A (en) Expanded protein products
JPS57146562A (en) Formed food composed mainly of toasted laver powder
JPS5716655A (en) Production of food material
US3719498A (en) Sausage analog process
Bender Effects on nutritional balance: Antinutrients.
JPS6467153A (en) Production of protein textured food
JPS55104871A (en) Preparation of "tofu"-like food
Rosenfield et al. Spun-fiber textured products
ATE206017T1 (en) METHOD FOR PRODUCING EARLY BORN, INFANT AND DIET FOODS
JPS572653A (en) Production of fried soybean curd
Wilding Textured and shaped oilseed protein food products
ATE120617T1 (en) METHOD FOR LOW CALORIE FOOD PREPARATION.
JPS572660A (en) Preparation of dressing for fresh vegetable, etc.
JPS57198062A (en) Nutrient bean curd and its preparation
JPS55120774A (en) Preparation of hamburger steak
DE3467285D1 (en) A high protein food product containing a large proportion of whey and a method of making the same