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    Process for Production of Soybean Puff
    6.
    发明申请
    Process for Production of Soybean Puff 审中-公开
    大豆粉生产工艺

    公开(公告)号：US20080280020A1

    公开(公告)日：2008-11-13

    申请号：US11886158

    申请日：2006-03-16

    申请人： Hirofumi Kugitani ,  Tetsuo Sakata

    发明人： Hirofumi Kugitani ,  Tetsuo Sakata

    IPC分类号： A23L1/212

    CPC分类号： A23G3/52 ,  A23L7/17 ,  A23L11/05 ,  A23L29/212 ,  A23P30/30

    摘要： A process for producing a soybean puff comprising the steps of heating under pressure a water-bearing raw material comprising a soybean-derived defatted material and a starchy material and then extruding and expanding the resulting product to give the soybean puff, which process is characterized by the followings: (a) defatted soybean milk is the essential component of the soybean-derived defatted material; (b) the soybean-derived defatted material and the starchy material are used at the fractional ratios of 5 to 80 wt % (dry basis) and 20 to 95 wt % (dry basis), respectively; (c) the water-bearing raw material has a water content of 15 to 40 wt %; and (d) the temperature for the extrusion falls within the range of 130 to 200° C. The puff has an ingenuous taste for soybean and good feeling in the mouth.

    摘要翻译： 一种生产大豆粉的方法，包括在压力下加热包含大豆衍生的脱脂材料和淀粉质材料的含水原料，然后挤出和膨胀得到的产物以得到大豆泡沫，该方法的特征在于 以下：（a）脱脂豆浆是大豆衍生的脱脂材料的重要组成部分; （b）大豆衍生的脱脂材料和淀粉质材料分别以5至80重量％（干基）和20至95重量％（干基）的分数比使用; （c）含水原料的含水量为15〜40重量％ （d）挤出温度在130〜200℃的范围内。该泡沫具有大豆味道，口感好。

    Soy protein gel and method of producing the same
    9.
    发明授权
    Soy protein gel and method of producing the same 有权
    大豆蛋白凝胶及其制备方法

    公开(公告)号：US08304522B2

    公开(公告)日：2012-11-06

    申请号：US12734547

    申请日：2008-10-06

    申请人： Hirofumi Kugitani ,  Masahiko Samoto ,  Motoaki Nishiura

    发明人： Hirofumi Kugitani ,  Masahiko Samoto ,  Motoaki Nishiura

    IPC分类号： C07K14/415 ,  C12P21/00

    CPC分类号： A23J3/16 ,  A23L11/07 ,  A23L17/70 ,  A23L29/20 ,  A23V2002/00 ,  A23V2200/228

    摘要： It is intended to provide a soy protein gel which has such gel properties that have never been obtained hitherto and is excellent in taste and color tone, and a soy protein food taking advantage of the gel properties. It has been found out that gel properties can be modified at an extremely elevated level and thus the desired soy protein gel can be obtained by preparing a gel by using a soy protein material in which the lipophilic protein content is reduced and conducting the gelation with the utilization of not only heat but also the action of a protein crosslinking enzyme.

    摘要翻译： 本发明提供一种大豆蛋白凝胶，其具有迄今为止从未获得并具有优异的口味和色调的这种凝胶性质，以及利用凝胶性质的大豆蛋白食品。 已经发现，凝胶特性可以在极高的水平上进行修饰，从而可以通过使用大豆蛋白质材料制备凝胶来获得所需的大豆蛋白凝胶，其中亲脂蛋白质含量降低并且进行凝胶化 不仅利用热量，而且利用蛋白质交联酶的作用。

    SOY PROTEIN GEL AND METHOD OF PRODUCING THE SAME
    10.
    发明申请
    SOY PROTEIN GEL AND METHOD OF PRODUCING THE SAME 有权
    大豆蛋白凝胶及其生产方法

    公开(公告)号：US20100311950A1

    公开(公告)日：2010-12-09

    申请号：US12734547

    申请日：2008-10-06

    申请人： Hirofumi Kugitani ,  Masahiko Samoto ,  Motoaki Nishiura

    发明人： Hirofumi Kugitani ,  Masahiko Samoto ,  Motoaki Nishiura

    IPC分类号： C07K14/415 ,  C12P21/00

    CPC分类号： A23J3/16 ,  A23L11/07 ,  A23L17/70 ,  A23L29/20 ,  A23V2002/00 ,  A23V2200/228

    摘要： It is intended to provide a soy protein gel which has such gel properties that have never been obtained hitherto and is excellent in taste and color tone, and a soy protein food taking advantage of the gel properties. It has been found out that gel properties can be modified at an extremely elevated level and thus the desired soy protein gel can be obtained by preparing a gel by using a soy protein material in which the lipophilic protein content is reduced and conducting the gelation with the utilization of not only heat but also the action of a protein crosslinking enzyme.

    摘要翻译： 本发明提供一种大豆蛋白凝胶，其具有迄今为止从未获得并具有优异的口味和色调的这种凝胶性质，以及利用凝胶性质的大豆蛋白食品。 已经发现，凝胶特性可以在极高的水平上进行修饰，从而可以通过使用大豆蛋白质材料制备凝胶来获得所需的大豆蛋白凝胶，其中亲脂蛋白质含量降低并且进行凝胶化 不仅利用热量，而且利用蛋白质交联酶的作用。