Title:
Mung bean protein gel composition and cheese-like foods
Document Type and Number:
Japanese Patent JP6332266
Kind Code:
B2
Abstract:
The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.
Inventors:
Takayama Motoyama
Shigeru Ashida
Shigeru Ashida
Application Number:
JP2015508237A
Publication Date:
May 30, 2018
Filing Date:
March 07, 2014
Export Citation:
Assignee:
FUJI OIL CO.,LTD.
International Classes:
A23L11/00; A23C20/02; A23J1/14
Domestic Patent References:
| JP2005253322A | ||||
| JP2002360203A | ||||
| JP8173076A | ||||
| JP63102646A | ||||
| JP2005531313A |
Other References:
MOHAMED, S. et al.,"Chickpea, mungbean, cowpea and peanuts as substitutes for soybean curds.",INT. J. FOOD SCI. TECHNOL.,1989年 8月,Vol.24, No.4,P.385-394
CAI, R. et al.,"Preparation of Bean Curds from Protein Fractions of Six Legumes.",J. AGRIC. FOOD CHEM.,2001年 6月,Vol.49, No.6,P.3068-3073
森脇勉,「モヤシ原料マメ[4]-ブンドウとケツルアズキ-」,農業および園芸,1999年 1月 1日,Vol.74, No.1,P.43-49
CAI, R. et al.,"Preparation of Bean Curds from Protein Fractions of Six Legumes.",J. AGRIC. FOOD CHEM.,2001年 6月,Vol.49, No.6,P.3068-3073
森脇勉,「モヤシ原料マメ[4]-ブンドウとケツルアズキ-」,農業および園芸,1999年 1月 1日,Vol.74, No.1,P.43-49