Title:
EMULSIFYING COMPOSITION
Document Type and Number:
Japanese Patent JP3274646
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To inexpensively obtain an emulsifying agent derived from a natural substance with high safety by olysed a method wherein a protein or a protein- contg. Substance is enzyme with a proteolytic enzyme and the emulsifying compsn. is prepd. By using a hardly soluble or insoluble fraction after a soluble fraction is separated from the formed decomposition product as an active ingredient.
SOLUTION: A protein or a protein-contg. Substance is used as a raw material and this is cenzymolysed with a proteolytic enzyme. As soluble peptides are included in a soluble fraction, this is effectively used by separating this by means of membrane separation, etc., and the remaining hardly soluble fraction and/or insoluble fraction from which the soluble fraction is removed are used as active ingredients for an emulsifying compsn. As the proteins as raw materials, animal proteins such as milk, egg and meat and vegetable proteins such as soybean and wheat and proteins derived from microorganisms and various cells are used. Foods and drinks and/or feeds are manufactured by using such an emulsifying compsn. As this and as the foods and drinks, it can be suitably utilized for whip cream.
Inventors:
Toshiyuki Goto
Haruo Negishi
Hideo Otomo
Haruo Negishi
Hideo Otomo
Application Number:
JP7306998A
Publication Date:
April 15, 2002
Filing Date:
March 09, 1998
Export Citation:
Assignee:
Meiji Dairy Co., Ltd.
International Classes:
A23L9/20; A23L29/10; C09K23/30; A23C13/12; (IPC1-7): B01F17/30; A23C13/12; A23L1/035; A23L1/19
Domestic Patent References:
| JP11221024A |
Attorney, Agent or Firm:
Chikao Toda