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    Soybean hydrolyzate
    2.
    发明公开
    Soybean hydrolyzate 失效
    大豆水解产物

    公开(公告)号：EP0199981A3

    公开(公告)日：1987-08-12

    申请号：EP86103918

    申请日：1986-03-21

    申请人： TERUMO KABUSHIKI KAISHA trading as TERUMO CORPORATION

    发明人： Takao, Shoji ,  Nakashima, Hiroshi ,  Watanabe, Makoto ,  Saitoh, Makoto ,  Chiba, Kyoko ,  Suzuki, Kazuo

    IPC分类号： A23J03/00 ,  A23J01/14

    CPC分类号： A23J3/346

    摘要： A soybean hydrolyzate is disclosed. The hydrolyzate is of a high nutritional value and excellent in protein absorbability. Moreover, it is free from bean-like or grass-like smelling that is characteristic of soybean, as well as from bitter taste. Consequently, the hydrolyzate is very valuable food as protein source. The hydrolyzate is characterized by that the soluble fraction of the hydrolyzate contains amino nitrogen in an amount in the range from 5 to 20%, preferably from 10 to 15% of the total nitrogen of said fraction. The hydrolyzate is prepared by pulverizing soybean, adding water to the pulverized soybean to form a slurry of a solid content in the range from 1 to 20%, heating the slurry at a temperature from 60 to 100°C for a period from 5 to 180 minutes, homogenizing the slurry under a high pressure and hydrolyzing the homogenates with a neutral protease. As the protease is particularly suitable protease produced by Bacillus subtilis.

    Soybean hydrolyzate
    3.
    发明公开
    Soybean hydrolyzate 失效
    大豆水解产物

    公开(公告)号：EP0199981A2

    公开(公告)日：1986-12-10

    申请号：EP86103918.8

    申请日：1986-03-21

    申请人： TERUMO KABUSHIKI KAISHA trading as TERUMO CORPORATION

    发明人： Takao, Shoji ,  Nakashima, Hiroshi ,  Watanabe, Makoto ,  Saitoh, Makoto ,  Chiba, Kyoko ,  Suzuki, Kazuo

    IPC分类号： A23J3/00 ,  A23J1/14

    摘要： A soybean hydrolyzate is disclosed. The hydrolyzate is of a high nutritional value and excellent in protein absorbability. Moreover, it is free from bean-like or grass-like smelling that is characteristic of soybean, as well as from bitter taste. Consequently, the hydrolyzate is very valuable food as protein source.
    The hydrolyzate is characterized by that the soluble fraction of the hydrolyzate contains amino nitrogen in an amount in the range from 5 to 20%, preferably from 10 to 15% of the total nitrogen of said fraction. The hydrolyzate is prepared by pulverizing soybean, adding water to the pulverized soybean to form a slurry of a solid content in the range from 1 to 20%, heating the slurry at a temperature from 60 to 100°C for a period from 5 to 180 minutes, homogenizing the slurry under a high pressure and hydrolyzing the homogenates with a neutral protease. As the protease is particularly suitable protease produced by Bacillus subtilis.

    摘要翻译： 公开了大豆水解产物。 该水解产物具有高营养价值和优异的蛋白吸收性。 此外，它不含大豆特有的豆状或草状气味，也不含苦味。 因此，水解产物作为蛋白质来源是非常有价值的食物。 水解产物的特征在于水解产物的可溶部分含有氨基氮，其含量为所述部分总氮量的5-20％，优选10-15％。 该水解产物是通过将大豆粉碎，向粉碎的大豆中加水以形成固体含量为1至20％的浆液，将该浆液在60至100℃的温度下加热5至180 分钟，在高压下均化浆液并用中性蛋白酶水解匀浆。 由于蛋白酶是特别合适的由枯草芽孢杆菌产生的蛋白酶。

    Treated soybean with reduced phosphorus and potassium levels, process for preparing the same, and processed soybean foods obtained therewith
    5.
    发明公开
    Treated soybean with reduced phosphorus and potassium levels, process for preparing the same, and processed soybean foods obtained therewith 失效
    处理后的大豆具有降低的磷和钾的含量，以处理其制备和由此得到的大豆加工食品。

    公开(公告)号：EP0234998A1

    公开(公告)日：1987-09-02

    申请号：EP87400178.7

    申请日：1987-01-27

    申请人： TERUMO KABUSHIKI KAISHA trading as TERUMO CORPORATION

    发明人： Takao, Shoji ,  Nakashima, Hiroshi Shouei Mansion ,  Tokumoto, Mako Suite 105 ,  Saitoh, Makoto ,  Watanabe, Makoto

    IPC分类号： A23L1/015 ,  A23L1/20 ,  A23C11/10

    CPC分类号： A23C20/025 ,  A21D2/362 ,  A23C11/103 ,  A23L11/35 ,  A23P30/34

    摘要： Processed soybean food containing 11 mg or below of phosphorus and 40 mg or below of potassium per g of protein and a method for preparing the same are disclosed.
    As contents of phosphorus and potassium among the soybean components in the processed soybean food of the invention are selectively reduced, the processed soybean food is suitable for use in alimentotherapy for renal diseases. AS examples of the processed soybean foods are mentioned soybean milk, puffed foods, bean curd and cake mix.
    The above-mentioned foods are prepared from treated soybean with reduced phosphorus and potassium contents respectively by 30% or more. Such treated soybean is prepared by soaking soybean in an aqueous solution at a pH of 3.0-6.5 to elute phosphorus and potassium components in the soybean into said aqueous solution and, if required, washing said soybean with water at a pH of 5.0-9.0.

    摘要翻译： 加工大豆食物含11毫克以下的磷和40mg或每克蛋白的钾和其制备方法的如下游离缺失光盘。 ... 如在本发明的加工大豆食物大豆成分中的磷和钾的含量选择性地降低，加工大豆食物适用于营养支持使用肾疾病。 AS的大豆加工食品的例子提到豆浆机，膨化食品，豆腐和蛋糕粉。 ... 从处理的大豆分别由30％或更多制备具有降低的磷和钾的含量在上述食品。 搜索处理的大豆，通过在pH为3.0-6.5中wässrige溶液浸泡大豆洗脱在大豆到所述wässrige溶液磷和钾组分，如果需要制备，洗涤所述大豆与水的pH为5.0-9.0。

    Low-molecular weight peptide mixture and method of producing same
    7.
    发明公开
    Low-molecular weight peptide mixture and method of producing same 失效
    Mischung von niedermolekulare Peptiden und Verfahren zu deren Herstellung。

    公开(公告)号：EP0088398A1

    公开(公告)日：1983-09-14

    申请号：EP83102142.3

    申请日：1983-03-04

    申请人： TERUMO KABUSHIKI KAISHA trading as TERUMO CORPORATION

    发明人： Yamazaki, Ken-ichi ,  Takao, Shoji ,  Yamamoto, Koji

    IPC分类号： C12P21/00 ,  C12P21/02 ,  C12P21/06

    CPC分类号： C07K1/126 ,  C12P21/02 ,  C12P21/06

    摘要： ©7 A low-molecular weight peptide mixture mainly based on di- and tri-peptides and having reduced contents of free amino acids and a high-molecular weight fraction is produced by incorporating one or more amino acids into a protein material through peptide linkages using a first protease under plastein reaction conditions to form a protein-like material of modified amino acid composition, and hydrolyzing the protein-like material with a second protease having different specificity from the first protease. The mixture having amino acids incorporated in readily absorbable form is a useful nutrient.

    摘要翻译： 主要基于二肽和三肽并且具有降低的游离氨基酸含量和高分子量级分的低分子量肽混合物通过使用第一个肽通过肽键将一个或多个氨基酸掺入到蛋白质材料中而产生 在Plastein反应条件下的蛋白酶，以形成具有改性氨基酸组成的蛋白质样物质，并用与第一种蛋白酶不同的特异性的第二种蛋白酶水解蛋白样物质。 具有以易吸收形式掺入的氨基酸的混合物是有用的营养物质。