JPS6439949A - Preparation of fat-containing texturized food raw material - Google Patents
Preparation of fat-containing texturized food raw materialInfo
- 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
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.
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)
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 |
-
1987
- 1987-08-05 JP JP19563487A patent/JPS6439949A/en active Pending
Cited By (4)
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 |
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