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JPS5623853A - Production of fibrous food product - Google Patents

Production of fibrous food product

Info

Publication number
JPS5623853A
JPS5623853A JP9929379A JP9929379A JPS5623853A JP S5623853 A JPS5623853 A JP S5623853A JP 9929379 A JP9929379 A JP 9929379A JP 9929379 A JP9929379 A JP 9929379A JP S5623853 A JPS5623853 A JP S5623853A
Authority
JP
Japan
Prior art keywords
gluten
wheat gluten
food product
protease
production
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.)
Granted
Application number
JP9929379A
Other languages
Japanese (ja)
Other versions
JPS6210628B2 (en
Inventor
Ryutaro Ozawa
Yutaka Goto
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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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 Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP9929379A priority Critical patent/JPS5623853A/en
Publication of JPS5623853A publication Critical patent/JPS5623853A/en
Publication of JPS6210628B2 publication Critical patent/JPS6210628B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: In the production of a crab fleshlike food product from wheat gluten, a specific amount of reducing agent and a protease are made to act on the wheat gluten and the resultant pasty gluten is gelled to produce the high-quality fibrous food product.
CONSTITUTION: To 1kg of wheat gluten, are added 0.2g of sodium bisulfite (400W 1,500ppm based on the dry weight of the wheat gluten) and 0.3g of protease Amano P-3 (made by Amano Seiyaku KK) (1×103W1×105 units based on 1kg of dried wheat gluten) and they are mixed. The resultant pasty gluten is put into hot water under drawing to effect gelation with fibrous gluten formed. The reducing agent is preferably sodium bisulfite, ascorbic acid, cysteine or the like. The protease is, e.g., papain or bromelin.
COPYRIGHT: (C)1981,JPO&Japio
JP9929379A 1979-08-03 1979-08-03 Production of fibrous food product Granted JPS5623853A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9929379A JPS5623853A (en) 1979-08-03 1979-08-03 Production of fibrous food product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9929379A JPS5623853A (en) 1979-08-03 1979-08-03 Production of fibrous food product

Publications (2)

Publication Number Publication Date
JPS5623853A true JPS5623853A (en) 1981-03-06
JPS6210628B2 JPS6210628B2 (en) 1987-03-07

Family

ID=14243585

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9929379A Granted JPS5623853A (en) 1979-08-03 1979-08-03 Production of fibrous food product

Country Status (1)

Country Link
JP (1) JPS5623853A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63207353A (en) * 1987-02-20 1988-08-26 Nisshin Flour Milling Co Ltd Meatlike food material and production of meat-containing food using said material
JPS63207354A (en) * 1987-12-08 1988-08-26 Nisshin Flour Milling Co Ltd Production of pasty gluten

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63207353A (en) * 1987-02-20 1988-08-26 Nisshin Flour Milling Co Ltd Meatlike food material and production of meat-containing food using said material
JPS63207354A (en) * 1987-12-08 1988-08-26 Nisshin Flour Milling Co Ltd Production of pasty gluten

Also Published As

Publication number Publication date
JPS6210628B2 (en) 1987-03-07

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