Title:
A rice protein constituent and its manufacturing method
Document Type and Number:
Japanese Patent JP6046779
Kind Code:
B2
Abstract:
The objective of the present invention is to provide a high-purity rice-protein composition with improved tongue feel and a melt-in-the-mouth quality, and a method for manufacturing the composition. The rice-protein composition comprises glutelin and prolamine, the protein content with respect to the solid content being at least 90%. Rice protein extracted by an alkaline solution from rice or rice flour is neutralized and coagulated at a temperature no lower than 40 80 DEG C, or is coagulated by adding a divalent metal ion and then neutralized, or glucono-delta-lactone is added and the solution is heated to gel the protein; by therein keeping the pH of the rice-protein composition no lower than 7.0 or no higher than 4.0, a rice-protein composition with extremely good dispersibility and tongue feel can be obtained. Further, by heating to at least 80 DEG C after adjusting pH, a composition with high water absorbency is achieved.
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Inventors:
Mikio Fujii
Takamasa Hiratsuka
Motoji Kadowaki
Takamasa Hiratsuka
Motoji Kadowaki
Application Number:
JP2015153448A
Publication Date:
December 21, 2016
Filing Date:
August 03, 2015
Export Citation:
Assignee:
Kameda Seika Co., Ltd.
International Classes:
A23J3/14; A23J1/12
Domestic Patent References:
| JP2009519906A |
Foreign References:
| CN101869173A |
Attorney, Agent or Firm:
Kazuko Fujita
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