Title:
粉末状大豆蛋白素材の製造法
Document Type and Number:
Japanese Patent JP4103797
Kind Code:
B2
Abstract:
It is intended to provide a powdery soybean protein material which can be easily dispersed in water under not strongly but weakly stirring on a production scale and has a sufficient gel-formability required as a food. In the process of producing a soybean protein powder, a soybean protein solution is once powdered by spray drying. Then from 0.5 to 3 parts by weight of dextrin having a DE value of 10 to 25 is sprayed as an excipient solution onto 100 parts by weight of the soybean protein powder and adhered thereto. The thus obtained powdery soybean protein material is highly dispersible in water even under weakly stirring and yet sustains a sufficient gel-formability.
Inventors:
Shoji Kure
Yasuo Otani
Yasuo Otani
Application Number:
JP2003526210A
Publication Date:
June 18, 2008
Filing Date:
May 27, 2002
Export Citation:
Assignee:
FUJI OIL CO.,LTD.
International Classes:
A23J3/16; A23L1/00; A23L2/38; A23L2/39; A23L2/62; A23L2/66; A23L7/109; A23L7/157; A23L13/00; A23L13/70; A23L17/00
Domestic Patent References:
| JP2001346522A | ||||
| JP9275911A | ||||
| JP60075246A | ||||
| JP2000102352A |
Other References:
特定保健用食品(規格基準型)の成分規格の一部改正等について,厚生労働省医薬食品局食品安全部長,2006年 7月21日,(別添)「特定保健用食品(規格基準型)制度における規格基準」中、「難消化性デキストリン」の項,URL,http://www.mhlw.go.jp/topics/bukyoku/iyaku/syoku-anzen/hokenkinou/dl/05.pdf
Database WPIDS,1999年,Accession No.1999-327837
マルトデキストリンの特性と新利用,月刊フードケミカル,2000年,Vol.16, No.10,pp.35-38
Database WPIDS,1999年,Accession No.1999-327837
マルトデキストリンの特性と新利用,月刊フードケミカル,2000年,Vol.16, No.10,pp.35-38