Keywords

Vegetable Protein, Wheat Protein, Soy Protein, Food, Quality Standards, Japan, Fibrous, Kamaboko, Food Association, Processed Food

Abstract

In 1978, Japan produced nearly 50,000 metric tons of vegetable protein from soybeans and wheat. Soy protein and wheat protein can be used in the same amounts to produce products such as meat and fish cakes. The Japan Plant Protein Food Association, established in 1975, cooperates with the Japanese government to promote the development of plant protein. Most Japanese plant protein manufacturers participate in this association. The Japanese government’s agricultural and forestry standards stipulate the acceptable quality standards for plant proteins in various processed foods.

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Original research done by Wang Daming

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