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公开(公告)号:US08367145B2
公开(公告)日:2013-02-05
申请号:US12965039
申请日:2010-12-10
申请人: Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka
发明人: Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka
IPC分类号: A23J1/00
摘要: The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.
摘要翻译: 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料,其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味,从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖,水溶性碱性盐,有机酸的碱金属盐,碱性单糖,碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。
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公开(公告)号:US20110076369A1
公开(公告)日:2011-03-31
申请号:US12965039
申请日:2010-12-10
申请人: Kyoko ISHIMOTO , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka
发明人: Kyoko ISHIMOTO , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka
摘要: The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.
摘要翻译: 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料,其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味,从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖,水溶性碱性盐,有机酸的碱金属盐,碱性单糖,碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。
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公开(公告)号:US07709044B2
公开(公告)日:2010-05-04
申请号:US10525981
申请日:2003-08-28
申请人: Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka , Masako Yoshida
发明人: Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka , Masako Yoshida
IPC分类号: A23L1/20
CPC分类号: A23J3/16 , A23G3/44 , A23J1/14 , A23L21/10 , A23L33/185 , A23V2002/00 , A23V2200/228 , A23V2200/238 , A23V2250/5488 , A23V2250/5058 , A23V2250/606 , A23V2250/61 , A23V2250/507
摘要: The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.
摘要翻译: 本发明旨在提供含有大豆蛋白质的酸性凝胶食品,以使大豆蛋白质在日常饮食习惯中多样化。 使用说明书中指定的酸溶性大豆蛋白,将该蛋白质的水溶液或含醇水溶液调节至pH3至4.5。 然后向其中加入每分子具有2个或更多个酸基团的酸或其盐或另一种酸的盐,并将该混合物加热以形成凝胶。 因此,可以获得含有作为食品有利的果冻状食品的酸性凝胶食品。
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公开(公告)号:US20070092625A1
公开(公告)日:2007-04-26
申请号:US10579972
申请日:2004-12-20
申请人: Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka
发明人: Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka
IPC分类号: A23L2/38
摘要: The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.
摘要翻译: 本发明要解决的问题是提供一种含有酸性蛋白质的食品或饮料,其具有对在酸性条件下溶解的蛋白质具有缓和的涩味特性的良好风味,从而拓宽含蛋白质食品或饮料的风味品种。 上述问题可以通过将水溶性多糖,水溶性碱性盐,有机酸的碱金属盐,碱性单糖,碱性寡糖等添加到含有在酸性溶解的蛋白质的食品或饮料中来解决 从而减轻源于在酸性条件下溶解的蛋白质的涩味。
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公开(公告)号:US20090269456A1
公开(公告)日:2009-10-29
申请号:US10585661
申请日:2005-02-28
申请人: Toshio Kiriyama , Eiji Iwaoka , Tsutomu Saito , Kyoko Ishimoto
发明人: Toshio Kiriyama , Eiji Iwaoka , Tsutomu Saito , Kyoko Ishimoto
IPC分类号: A23J3/16 , A23L1/0562
摘要: It is intended to provide an acidic polar solvent containing protein which contains dissolved soybean protein at a high concentration and shows a high stability over a long time without adding a stabilizer or decomposing the protein. It is also intended to provide a protein-containing food of the gel type such as an alcoholic drink or an alcoholic jelly. A polar solvent in the state of a solution or a gel, in which soybean protein is not dispersed by adding a stabilizer or the like but stably dissolved, can be provided by employing acid-soluble soybean protein in a polar solvent in the state of being dissolved therein.
摘要翻译: 本发明提供一种含有高浓度溶解大豆蛋白质的酸性极性溶剂型蛋白质,长时间稳定性高,不添加稳定剂或分解蛋白质。 还提供一种含有蛋白质的凝胶型食品,例如酒精饮料或酒精果冻。 通过在极性溶剂中使用酸溶性大豆蛋白,可以提供通过添加稳定剂等而稳定溶解大豆蛋白质而不分散大豆蛋白质的溶液或凝胶状态的极性溶剂,其状态为 溶解在其中。
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公开(公告)号:US20050238790A1
公开(公告)日:2005-10-27
申请号:US10525981
申请日:2003-08-28
申请人: Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka , Masako Yoshida
发明人: Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka , Masako Yoshida
CPC分类号: A23J3/16 , A23G3/44 , A23J1/14 , A23L21/10 , A23L33/185 , A23V2002/00 , A23V2200/228 , A23V2200/238 , A23V2250/5488 , A23V2250/5058 , A23V2250/606 , A23V2250/61 , A23V2250/507
摘要: The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.
摘要翻译: 本发明旨在提供含有大豆蛋白质的酸性凝胶食品,以使大豆蛋白质在日常饮食习惯中多样化。 使用说明书中指定的酸溶性大豆蛋白,将该蛋白质的水溶液或含醇水溶液调节至pH3至4.5。 然后向其中加入每分子具有2个或更多个酸基团的酸或其盐或另一种酸的盐,并将该混合物加热以形成凝胶。 因此,可以获得含有作为食品有利的果冻状食品的酸性凝胶食品。
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