Title:
新規大豆たん白素材及びその製造方法
Document Type and Number:
Japanese Patent JP5593697
Kind Code:
B2
Abstract:
Provided is a soybean protein material which shows high emulsion stability in the case where 30% by weight of sodium casein has been replaced with soybean protein. A sugar-containing soybean protein material is produced by mixing a soybean protein raw material with a reducing sugar and performing a heat treatment at a temperature higher than 100°C and 170°C or lower for 10 sec to 300 sec at pH 6.3 to 8.0, followed by a hydrolysis treatment. Further, a sugar-containing soybean protein material in which protein is contained in an amount of 80% by weight or more on a dry weight basis, the 0.22 M TCA solubility is 5% by weight or more, 180 µmol of more of sugar is bound per g of protein and the content of ²-conglycinin in protein by the ELISA method is 35% or less, or a soybean protein material for a coffee whitener in which the 0.22 M TCA solubility is 15% by weight or more and 30% by weight or less, the protein solubility is 80% by weight or more, and the total content of ²-conglycinin and glycinin by SDS-PAGE is 30% or less is used. By using these soybean protein materials having high emulsifiability, emulsions and foods and drinks can be obtained.
Inventors:
Takayasu Motoyama
Hiroyuki Kato
Hiroyuki Kato
Application Number:
JP2009548039A
Publication Date:
September 24, 2014
Filing Date:
December 24, 2008
Export Citation:
Assignee:
FUJI OIL Co., Ltd.
International Classes:
A23J3/16; A23C11/00; A23D7/00; A23L2/38; A23L9/20
Domestic Patent References:
| JPH09275911A | 1997-10-28 | |||
| JPH1118687A | 1999-01-26 | |||
| JPH0670691A | 1994-03-15 |
Foreign References:
| WO2005089565A1 | 2005-09-29 | |||
| WO2003022069A1 | 2003-03-20 |