公开(公告)号：US20100136204A1

公开(公告)日：2010-06-03

申请号：US12451900

申请日：2008-05-28

申请人： Nanae Fujii ,  Junko Tobe ,  Akihiro Nakamura ,  Ryuji Yoshida

发明人： Nanae Fujii ,  Junko Tobe ,  Akihiro Nakamura ,  Ryuji Yoshida

IPC分类号： A23L2/00 ,  C07H1/00 ,  A23L1/48

CPC分类号： A23L2/66 ,  A23C9/13 ,  A23C9/1542 ,  A23C11/106 ,  A23L2/52 ,  A23L29/206 ,  A23L33/185 ,  A23V2002/00 ,  C08B37/0045 ,  C08J3/24 ,  C08J2305/06 ,  A23V2250/5488

摘要： Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion stabilizer which enables to stabilize the dispersion of a protein in a pH range around the isoelectric point of the protein. Further, disclosed is a acidic protein food/beverage comprising the dispersion stabilizer. A crosslinked product of a water-soluble soybean polysaccharide extracted from a soybean seed raw material can improve the dispersion stability of a milk protein in a pH range around the isoelectric point of the protein. By using the water-soluble soybean polysaccharide, an acidic protein food/beverage having a low viscosity can be produced.

摘要翻译： 公开了一种新的水溶性大豆多糖，其通过赋予在蛋白质的等电点附近的pH范围内将蛋白质稳定于水溶性大豆多糖而产生的功能。 还公开了一种新颖的分散稳定剂，其能够稳定蛋白质在蛋白质等电点附近的pH范围内的分散。 此外，公开了包含分散稳定剂的酸性蛋白质食品/饮料。 从大豆种子原料提取的水溶性大豆多糖的交联物，可以提高乳蛋白在蛋白质等电点附近的pH范围内的分散稳定性。 通过使用水溶性大豆多糖，可以生产具有低粘度的酸性蛋白质食品/饮料。

公开(公告)号：US08128980B2

公开(公告)日：2012-03-06

申请号：US12451900

申请日：2008-05-28

申请人： Nanae Fujii ,  Junko Tobe ,  Akihiro Nakamura ,  Ryuji Yoshida

发明人： Nanae Fujii ,  Junko Tobe ,  Akihiro Nakamura ,  Ryuji Yoshida

IPC分类号： A23L1/20

CPC分类号： A23L2/66 ,  A23C9/13 ,  A23C9/1542 ,  A23C11/106 ,  A23L2/52 ,  A23L29/206 ,  A23L33/185 ,  A23V2002/00 ,  C08B37/0045 ,  C08J3/24 ,  C08J2305/06 ,  A23V2250/5488

摘要： Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion stabilizer which enables to stabilize the dispersion of a protein in a pH range around the isoelectric point of the protein. Further, disclosed is a acidic protein food/beverage comprising the dispersion stabilizer. A crosslinked product of a water-soluble soybean polysaccharide extracted from a soybean seed raw material can improve the dispersion stability of a milk protein in a pH range around the isoelectric point of the protein. By using the water-soluble soybean polysaccharide, an acidic protein food/beverage having a low viscosity can be produced.

摘要翻译： 公开了一种新的水溶性大豆多糖，其通过赋予在蛋白质的等电点附近的pH范围内将蛋白质稳定于水溶性大豆多糖而产生的功能。 还公开了一种新颖的分散稳定剂，其能够稳定蛋白质在蛋白质等电点附近的pH范围内的分散。 此外，公开了包含分散稳定剂的酸性蛋白质食品/饮料。 从大豆种子原料提取的水溶性大豆多糖的交联物，可以提高乳蛋白在蛋白质等电点附近的pH范围内的分散稳定性。 通过使用水溶性大豆多糖，可以制造具有低粘度的酸性蛋白质食品/饮料。

公开(公告)号：US20130280402A1

公开(公告)日：2013-10-24

申请号：US13990888

申请日：2011-11-28

申请人： Nanae Fujii ,  Masako Yoshida ,  Shoji Kure

发明人： Nanae Fujii ,  Masako Yoshida ,  Shoji Kure

IPC分类号： A23L1/0534

CPC分类号： A23L29/262 ,  A21D2/362 ,  A21D10/04 ,  A23L11/07 ,  A23L33/21

摘要： [Problem] To provide: a water-insoluble plant fibrous material derived from soybeans that has both the functions of imparting viscosity to liquid batter and of stabilizing viscosity; a method for imparting viscosity to liquid batter using said raw material; and a method for stabilizing viscosity. [Solution] The provision of an agent for imparting viscosity to liquid batter was achieved by using a water-insoluble plant fibrous raw material obtained by: heating a slurry, prepared by adding water to bean curd lees, to more than 100° C. and up to 150° C.; then substantially removing the water-soluble component thereof.

摘要翻译： [问题]提供：来自大豆的水不溶性植物纤维材料，其具有赋予液面糊粘度和粘度稳定的功能; 使用所述原料赋予液体糊料粘度的方法; 和稳定粘度的方法。 [解决方案]通过使用通过以下方法得到的水不溶性植物纤维原料，提供用于赋予液面糊的粘度的试剂：将通过将水添加到豆腐渣中制备的浆料加热至100℃以上， 高达150°C。 然后基本上除去其水溶性成分。