POWDERY SOYBEAN MATERIAL AND EDIBLE COMPOSITION USING SAME

WIPO Patent Application WO/2012/101733

A1

Provided is a powdery soybean material which enables the utilization of the characteristic nutritional functions or properties, for example, cholesterol-lowering effect and nephropathy-preventing effect, of lipophilic proteins, has good processability as a food material and, therefore, can impart nutritional functions to an edible composition without impairing the flavor or texture of the same. Also provided are a powdery soybean material which has good processability not exhibited by the conventional soybean materials without being restricted to the nutritional properties of lipophilic proteins, and an edible composition with the use of the characteristic physical properties of said material. The powdery soybean material is characterized by comprising soybean proteins and soybean dietary fibers, having a protein content of 35-85 weight% relative to the weight of non-fat solid matters, and showing an LCI value of the proteins equal to or greater than 60.

SAMOTO MASAHIKO (JP)
KUGITANI HIROFUMI (JP)
MIYAZAKI CHIAKI (JP)
KIYAMA TSUKASA (JP)

PCT/JP2011/051170

August 02, 2012

January 24, 2011

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FUJI OIL CO LTD (JP)
SAMOTO MASAHIKO (JP)
KUGITANI HIROFUMI (JP)
MIYAZAKI CHIAKI (JP)
KIYAMA TSUKASA (JP)

A23L11/00; A21D2/26; A21D2/36; A23C9/13; A23C9/152; A23L7/157; A23L13/60; A23L27/00; A23L27/60

WO2006129647A1	2006-12-07
WO2009110504A1	2009-09-11
WO2002026788A1	2002-04-04

NETEMEYER, D.T. ET AL.: "Effect of heating soybean meal for dairy cows", J.DAIRY SCI., vol. 65, no. 2, 1982, pages 235 - 41

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