Title:
MUNG BEAN PROTEIN GEL COMPOSITION AND CHEESE-LIKE FOOD
Document Type and Number:
WIPO Patent Application WO/2014/156549
Kind Code:
A1
Abstract:
[Problem] The objective of the present invention is to obtain: a mung bean protein gel composition containing mung bean protein; and a cheese-like food that uses the mung bean protein gel composition. [Solution] The mung bean protein gel composition contains mung bean protein and alkali metal ions, and contains at least 50 mM of the alkali metal ions with respect to a baseline of the total amount of the mung bean protein gel composition.
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Inventors:
MOTOYAMA TAKAYASU (JP)
ASHIDA SHIGERU (JP)
ASHIDA SHIGERU (JP)
Application Number:
PCT/JP2014/055920
Publication Date:
October 02, 2014
Filing Date:
March 07, 2014
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
International Classes:
A23J3/14; A23J3/00; A23L1/00; A23L11/00
Foreign References:
| JP2005253322A | 2005-09-22 | |||
| JP2002360203A | 2002-12-17 | |||
| JPH08173076A | 1996-07-09 | |||
| JPS63102646A | 1988-05-07 |
Other References:
MOHAMED, S. ET AL.: "Chickpea, mungbean, cowpea and peanuts as substitutes for soybean curds.", INT. J. FOOD SCI. TECHNOL., vol. 24, no. 4, August 1989 (1989-08-01), pages 385 - 394
CAI, R. ET AL.: "Preparation of Bean Curds from Protein Fractions of Six Legumes.", J. AGRIC. FOOD CHEM., vol. 49, no. 6, June 2001 (2001-06-01), pages 3068 - 3073
TSUYOSHI MORIWAKI: "Moyashi Genryo Mame [4] -Bundo to Ketsuru Azuki", AGRICULTURE AND HORTICULTURE, vol. 74, no. 1, 1 January 1999 (1999-01-01), pages 43 - 49
CAI, R. ET AL.: "Preparation of Bean Curds from Protein Fractions of Six Legumes.", J. AGRIC. FOOD CHEM., vol. 49, no. 6, June 2001 (2001-06-01), pages 3068 - 3073
TSUYOSHI MORIWAKI: "Moyashi Genryo Mame [4] -Bundo to Ketsuru Azuki", AGRICULTURE AND HORTICULTURE, vol. 74, no. 1, 1 January 1999 (1999-01-01), pages 43 - 49
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