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798 records (took 0.011 seconds)

    91.
    发明专利
    失效

    公开(公告)号：JPS5624501B2

    公开(公告)日：1981-06-06

    申请号：JP13795676

    申请日：1976-11-17

    IPC: A23L11/00 ,  A23J1/14

    92.
    发明专利
    失效

    公开(公告)号：JPS5621787B2

    公开(公告)日：1981-05-21

    申请号：JP15392475

    申请日：1975-12-23

    IPC: A23J1/14 ,  A23L11/30 ,  C11B1/10

    93.
    发明专利
    失效

    公开(公告)号：JPS5611413B2

    公开(公告)日：1981-03-14

    申请号：JP16110578

    申请日：1978-12-28

    IPC: A23L11/00 ,  A23J1/14

    PREPARATION OF POWDERY SOYBEAN PROTEIN
    94.
    发明专利
    PREPARATION OF POWDERY SOYBEAN PROTEIN 失效

    公开(公告)号：JPS55118351A

    公开(公告)日：1980-09-11

    申请号：JP2284679

    申请日：1979-02-28

    Applicant: KYOWA HAKKO KOGYO KK

    Inventor： FURUKAWA TADAYASU ,  KOYAMA SHIZURI ,  OOTA YOSHINORI

    IPC: A23J1/14 ,  A23J3/16 ,  C07K14/415

    Abstract: PURPOSE:To prepare powdery soybean protein having excellent solubilities in water and brine water, gelling characteristics and emulsifiability, by carrying out the extraction of proteins from cold-defatted soybean, separation of the proteins, preparation of protein dispersion, heating of the dispersion, and drying of the heated dispersion, under specific conditions. CONSTITUTION:One part by weight of cold-defatted soybean is mixed with 5- 20pts. of water, and stirred at =3 deg.C/sec. The heated liquid is maintained at 85-100 deg.C for

    METHOD OF INCREASING PROTEIN CONTENT IN DEFATTED SOYBEAN POWDER
    99.
    发明专利
    METHOD OF INCREASING PROTEIN CONTENT IN DEFATTED SOYBEAN POWDER 失效

    公开(公告)号：JPS5561776A

    公开(公告)日：1980-05-09

    申请号：JP13514578

    申请日：1978-11-04

    Applicant: NISSHIN FLOUR MILLING CO

    Inventor： NAKAGAWA HIROSHI ,  YAMADA YUKIYOSHI ,  YOSHIZAKI TOMOZOU

    IPC: A23L11/00 ,  A23J1/14

    Abstract: PURPOSE:Defatted soybean powders in which each particle consists of a part of mainly protein body and the other part of carbohydrate remaining and attaching to the protein body are ground and the fine particles with particle size less than a specific dimeter are removed to increase the protein content through dry method operations. CONSTITUTION:Defatted soybean powders are controlled so that the particles with particle sizes of less than 30mum occupy 70-95% and husks are removed and the protein content is controlled to about 50-65%. The soybean powders are ground so that the content of the powder of less than 20mum particle size becomes 80-95%, preferably using fluid mill such as jet mill. The product is subjected to flying partition to cut fraction of less than Xmum particle size (X is 4-9) and collect the fraction of X and more mum particle sizes. The grinding and flying partition operations are repeated twice, resulting in increase of the protein content of the initial defatted soybean powder by 10-15%.

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