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    PRODUCTION OF FOOD MATERIAL
    2.
    发明专利
    PRODUCTION OF FOOD MATERIAL 失效

    公开(公告)号：JPS5716655A

    公开(公告)日：1982-01-28

    申请号：JP7977081

    申请日：1981-05-26

    Applicant: AJINOMOTO KK

    Inventor： SHIRAI MITSURU ,  OKAMURA KATSUTOSHI ,  TOBA SHIGERU ,  HARADA HARUTSUCHI ,  MITSUURA YAEKO

    IPC: A23J3/00 ,  A23J3/26

    Abstract: PURPOSE:A substance containing protein is kneaded with water and shear stress is added to the mixture under thermally plastic states to cause orientation, thus producing inexpensive, fibrous propein food material similar to animal meat, chicken fish and shell meat. CONSTITUTION:In a substance containing protein, the proteins is proferably composed of soybean protein and wheat gluten at a weight ratio of 8/2-2/8 and the protein content is at least 40wt%. The protein-containing substance is kneaded with water and the resultant mixture is sent while shear stress is applied to the mixture under thermally thermoplastic conditions. For this purpose, an exrtruder equipped with a heater, a screw, a driving mechanism, a nozzle, and a hopper is used. The optimum temperature is 100-200 deg.C, prosseure is 7-36kg/cm and the temperature near the extruding nozzle is controlled so as to become 20-60 deg.C lower than that at the center part of the extruder.

    "> PREPARATION OF
    3.
    发明专利
    PREPARATION OF "KOJI" WITH EXPANDED RAW MATERIAL 失效

    公开(公告)号：JPS56137884A

    公开(公告)日：1981-10-28

    申请号：JP3997980

    申请日：1980-03-28

    Applicant: AJINOMOTO KK

    Inventor： FUKUYA YOSHIHIKO ,  HARADA HARUTSUCHI ,  OKAMURA KATSUTOSHI ,  OONO NORITADA ,  SAITOU YOSHIO

    IPC: C12N1/14

    Abstract: PURPOSE:To prepare a ''koji'', capable of growing a ''koji'' mold rapidly, and having improved quality and high enzyme activity efficiently in a short time, by inoculating a raw material expanded in an extruder with a ''koji'' mold, and cultivating the mold. CONSTITUTION:An expanded raw material for preparing a ''koji'', e.g. rice, wheat or defatted soybean, is crushed, and the moisture thereof is adjusted. The material is then expanded by extruding with an extruder, and crushed or cut at a temperature of the material reduced to 50-95 deg.C. The resultant raw material for preparing the ''koji'' is inoculated with a ''koji'' mold suspended in an aqueous solution of a surfactant, and cultivated by the conventional method.

    PRODUCTION OF HIGH-NITROGEN SEASONING COMPOSITION
    10.
    发明专利
    PRODUCTION OF HIGH-NITROGEN SEASONING COMPOSITION 失效

    公开(公告)号：JPH07327631A

    公开(公告)日：1995-12-19

    申请号：JP15291294

    申请日：1994-06-10

    Applicant: AJINOMOTO KK

    Inventor： KASHIWABARA MASAKI ,  NANATANE TADAAKI ,  KATAOKA JIRO ,  OKAMURA KATSUTOSHI

    IPC: A23L27/00 ,  A23L27/21 ,  A23L1/22 ,  A23L1/227

    Abstract: PURPOSE:To obtain a seasoning composition having high quality stability and general-purpose properties without any odor of soy sauce and brewing. CONSTITUTION:This method for producing a liquid high-nitrogen seasoning composition is to thermally denature and puff defatted soybeans having >=30% nitrogen solubility index alone or a mixture thereof with a carbohydrate raw material in an amount of =0.5. Furthermore, in the case of powdering the composition, a liquid part in the resultant liquid composition is separated from a solid part and then dried.

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