公开(公告)号：US20090306353A1

公开(公告)日：2009-12-10

申请号：US12541087

申请日：2009-08-13

申请人： Xinqi Liu ,  Kazunobu Tsumura ,  Wataru Kugimiya ,  Ryotaro Sato ,  Yutaka Saito ,  Masahiko Samoto

发明人： Xinqi Liu ,  Kazunobu Tsumura ,  Wataru Kugimiya ,  Ryotaro Sato ,  Yutaka Saito ,  Masahiko Samoto

IPC分类号： C07K1/14

CPC分类号： A23J1/14 ,  A23J3/16 ,  A23V2002/00 ,  A23V2200/228

摘要： The present invention is to provide a method for obtaining more efficiently isolated-soy protein, which has excellent gelation properties and shows neither bitterness nor astringency characteristic to soybean, while reducing the amount of water used in a soy protein manufacturing plant and thus lessening burden on the environment owing to the reduction in discharged water. It is a method for producing isolated-soy protein, including: an acid-washing step of washing defatted soybeans with an aqueous medium in a region of pH 3.0 to 5.0 to extract and remove whey components; an extraction step of extracting protein from acid-washed soybean slurry obtained in the acid-washing step with an aqueous medium in a neutral to alkaline region and then removing an extraction residue; and an isolation step of separating the extract solution obtained in the extraction step into water and protein while holding it in the neutral to alkaline region.

摘要翻译： 本发明提供一种获得更有效的分离大豆蛋白的方法，其具有优异的凝胶化性质，并且既不显示大豆的苦味也不显示涩味特征，同时减少大豆蛋白制造厂使用的水量，从而减轻大豆蛋白质的负担 由于排放水的减少导致环境恶化。 它是一种生产分离的大豆蛋白的方法，包括：在pH 3.0至5.0的范围内用含水介质洗涤脱脂大豆以提取和除去乳清组分的酸洗步骤; 提取步骤，用中性至碱性区域的水性介质在酸洗步骤中得到的酸洗大豆浆料中提取蛋白质，然后除去提取残渣; 以及将提取步骤中得到的提取液分离成水分和蛋白质同时保持在中性至碱性区域的分离步骤。

公开(公告)号：US20050287234A1

公开(公告)日：2005-12-29

申请号：US11184779

申请日：2005-07-20

申请人： Tetsuo Sakata ,  Masahiko Samoto ,  Yasuo Otani

发明人： Tetsuo Sakata ,  Masahiko Samoto ,  Yasuo Otani

IPC分类号： A23J3/16 ,  A23L11/00 ,  A23L11/30 ,  A61K38/16 ,  A61K35/78 ,  C07K14/415

CPC分类号： A23J3/16 ,  A23L11/07 ,  A23L11/30

摘要： A neutral particulate soybean protein having an extremely reduced odor called “soybean odor” which is present in a soybean protein and derived from soybeans and also having an excellent flavor without deteriorating the flavor associated naturally with a processed food product when used in such food. Also a method for producing a neutral soybean protein which comprises heating a soybean protein slurry or solution under acidic conditions followed by neutralization (to pH 6.0 to 8.0) preferably followed by heating again.

摘要翻译： 存在于大豆蛋白质中并衍生自大豆并且还具有极好风味且具有极佳风味的中性颗粒大豆蛋白，其在用于这种食品时不会恶化与加工食品天然相关的风味。 还有一种生产中性大豆蛋白的方法，其包括在酸性条件下加热大豆蛋白浆液或溶液，然后中和（至pH 6.0至8.0），然后再次加热。

公开(公告)号：US20140113013A1

公开(公告)日：2014-04-24

申请号：US14123837

申请日：2012-05-23

申请人： Masahiko Samoto ,  Jiro Kanamori ,  Norifumi Adachi ,  Chizuru Ueno ,  Eriko Harada ,  Mai Kanda ,  Takahiro Tsuruda ,  Ayako Ogama ,  Yuki Usui ,  Koichi Saito ,  Kohsuke Ito ,  Hideo Sugano ,  Masashi Asanoma ,  Mitsutaka Kohno ,  Masayuki Shibata ,  Yuusuke Shishido ,  Sayuri Kitagawa ,  Miyuki Kanaya ,  Shigeru Ashida ,  Takayasu Motoyama

发明人： Masahiko Samoto ,  Jiro Kanamori ,  Norifumi Adachi ,  Chizuru Ueno ,  Eriko Harada ,  Mai Kanda ,  Takahiro Tsuruda ,  Ayako Ogama ,  Yuki Usui ,  Koichi Saito ,  Kohsuke Ito ,  Hideo Sugano ,  Masashi Asanoma ,  Mitsutaka Kohno ,  Masayuki Shibata ,  Yuusuke Shishido ,  Sayuri Kitagawa ,  Miyuki Kanaya ,  Shigeru Ashida ,  Takayasu Motoyama

IPC分类号： A23L1/20 ,  A23L2/38 ,  A61K36/48

CPC分类号： A23L1/20 ,  A23C11/103 ,  A23C11/106 ,  A23C20/025 ,  A23G9/38 ,  A23G9/42 ,  A23L2/38 ,  A23L2/66 ,  A23L9/12 ,  A23L9/24 ,  A23L11/07 ,  A23L23/00 ,  A23L27/60 ,  A23V2002/00 ,  A23V2200/00 ,  A61K36/00 ,  A61K36/48 ,  A23V2200/122

摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

摘要翻译： 本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。 含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。 提供了一种乳替代组合物和蛋黄替代组合物等，其特征在于包括相对于干材料的蛋白质含量为至少25重量％的大豆乳液组合物，脂肪含量（作为氯仿/甲醇 混合溶剂提取物）相对于至少100重量％的蛋白质含量，LCI值至少为55％。 还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

公开(公告)号：US08124157B2

公开(公告)日：2012-02-28

申请号：US12448210

申请日：2007-12-12

申请人： Jiro Kanamori ,  Masahiko Samoto ,  Masaaki Miyamoto

发明人： Jiro Kanamori ,  Masahiko Samoto ,  Masaaki Miyamoto

IPC分类号： A23L1/16

CPC分类号： A23L33/185 ,  A23L7/109 ,  A23L11/05 ,  A23V2002/00 ,  A23V2200/304 ,  A23V2250/5488

摘要： It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the soybean protein can be obtained. Further, it is possible to obtain wheat flour-free noodles and noodle skins and starch-free noodles and noodle skins.

摘要翻译： 其目的是制备面条和面条，特别是以高比例包含大豆蛋白质组合物的无面粉面条和面条。 通过向面条和面条中加入水提取的较少变性的大豆蛋白，可以获得含有大量大豆蛋白质的面条和面条。 此外，可以获得无粉面条和面条和无淀粉面条和面条。

公开(公告)号：US07838633B2

公开(公告)日：2010-11-23

申请号：US12448070

申请日：2007-12-06

申请人： Masahiko Samoto ,  Mitsutaka Kohno

发明人： Masahiko Samoto ,  Mitsutaka Kohno

IPC分类号： A23J3/16

CPC分类号： A23J3/16

摘要： The object is to fractionate 7S-globulin as well the remaining acid-precipitatable proteins from a soybean with efficiency and at high purities, and provide a highly pure fractionated soybean protein material. Specifically disclosed is a method for producing a fractionated soybean protein material, which comprises the steps of: 1) extracting a protein from a soybean having a 7S-globulin content of 20 wt % or more and a 11S-globulin content of 10 wt % or less relative to the total amount of proteins, thereby producing a soybean protein solution; 2) adjusting the pH value of the soybean protein solution to 4 to 5.5, and heating the resulting solution at 40 to 65° C.; and 3) adjusting the pH value of the heated soybean protein solution to a value ranging from 5.3 to 5.7 and higher than the pH value at the time of the heating the solution, and fractionating the resulting solution into a water-soluble fraction and a water-insoluble fraction.

摘要翻译： 目的是从效率和高纯度中分离7S-球蛋白以及来自大豆的剩余的酸可沉淀蛋白质，并提供高纯度的分级大豆蛋白质材料。 具体公开了一种分级大豆蛋白材料的制造方法，其特征在于，包括以下步骤：1）从7重量％以上的球蛋白含量和10重量％的11S球蛋白含量的大豆提取蛋白质，或 相对于蛋白质总量少，从而产生大豆蛋白溶液; 2）将大豆蛋白溶液的pH值调节至4至5.5，并将所得溶液加热至40至65℃; 和3）将加热的大豆蛋白溶液的pH值调节至5.3至5.7的值并高于溶液加热时的pH值，并将所得溶液分馏成水溶性级分和水 不溶分数。

公开(公告)号：US09307778B2

公开(公告)日：2016-04-12

申请号：US13702123

申请日：2011-05-25

申请人： Masahiko Samoto ,  Jiro Kanamori ,  Masayuki Shibata

发明人： Masahiko Samoto ,  Jiro Kanamori ,  Masayuki Shibata

IPC分类号： A23J1/14 ,  A23J3/16 ,  A23C11/10 ,  A23L1/211

CPC分类号： A23J1/14 ,  A23C11/103 ,  A23J3/16 ,  A23L11/30 ,  A23L11/31 ,  A23V2002/00 ,  A23V2200/3324

摘要： Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically disclosed are: a fat-reduced soybean protein material characterized by containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition characterized by containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.

摘要翻译： 本发明公开了一种具有降低脂肪含量的脂肪减少的豆浆，其通过有效地从含脂肪的大豆中分离脂肪而不依赖于有机溶剂而产生; 和一种富含脂肪的大豆原料。 具体公开的是：脂肪减少的大豆蛋白质材料，其特征在于含有以干燥形式含量换算的总含量为80重量％以上的蛋白质和碳水化合物，含有脂肪（作为氯仿/甲醇混合溶剂的提取物 ），相对于蛋白质的含量小于10重量％，相对于100g脂肪，含有总含量为200mg以上的菜油甾醇和豆甾醇（作为植物来源的甾醇）; 和大豆乳液组合物，其特征在于，含有以干燥形式含量计含有25重量％以上的蛋白质的蛋白质，含有以干燥形式含量为100重量％以上的脂肪相对于 蛋白质，其干燥形式含量，LCI值为60％以上。

公开(公告)号：US09107428B2

公开(公告)日：2015-08-18

申请号：US11921237

申请日：2006-05-30

申请人： Masahiko Samoto ,  Motohiro Maebuchi ,  Chiaki Miyazaki ,  Hirofumi Kugitani ,  Mitsutaka Kohno ,  Kensuke Fukui ,  Motohiko Hirotsuka

发明人： Masahiko Samoto ,  Motohiro Maebuchi ,  Chiaki Miyazaki ,  Hirofumi Kugitani ,  Mitsutaka Kohno ,  Kensuke Fukui ,  Motohiko Hirotsuka

IPC分类号： A23J1/14 ,  A23C11/10 ,  A23J3/16 ,  A23L1/20

CPC分类号： A23C11/103 ,  A23J1/14 ,  A23J3/16 ,  A23L11/05 ,  A23V2002/00 ,  A23V2200/326 ,  A23V2200/3262 ,  A23V2250/5488

摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.

摘要翻译： 公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术 ），这是在食品工业层面可行的过程。 发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级 所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

公开(公告)号：US20100028520A1

公开(公告)日：2010-02-04

申请号：US12448210

申请日：2007-12-12

申请人： Jiro Kanamori ,  Masahiko Samoto ,  Masaaki Miyamoto

发明人： Jiro Kanamori ,  Masahiko Samoto ,  Masaaki Miyamoto

IPC分类号： A23L1/16 ,  A23L1/305 ,  A23J3/16

CPC分类号： A23L33/185 ,  A23L7/109 ,  A23L11/05 ,  A23V2002/00 ,  A23V2200/304 ,  A23V2250/5488

摘要： It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the soybean protein can be obtained. Further, it is possible to obtain wheat flour-free noodles and noodle skins and starch-free noodles and noodle skins.

摘要翻译： 其目的是制备面条和面条，特别是以高比例包含大豆蛋白质组合物的无面粉面条和面条。 通过向面条和面条中加入水提取的较少变性的大豆蛋白，可以获得含有大量大豆蛋白质的面条和面条。 此外，可以获得无粉面条和面条和无淀粉面条和面条。

公开(公告)号：US20090232958A1

公开(公告)日：2009-09-17

申请号：US11921237

申请日：2006-05-30

申请人： Masahiko Samoto ,  Motohiro Maebuchi ,  Chiaki Miyazaki ,  Hirofumi Kugitani ,  Mitsutaka Kohno ,  Kensuke Fukui ,  Motohiko Hirotsuka

发明人： Masahiko Samoto ,  Motohiro Maebuchi ,  Chiaki Miyazaki ,  Hirofumi Kugitani ,  Mitsutaka Kohno ,  Kensuke Fukui ,  Motohiko Hirotsuka

IPC分类号： A23C11/10 ,  A23L1/20 ,  A23C20/02

CPC分类号： A23C11/103 ,  A23J1/14 ,  A23J3/16 ,  A23L11/05 ,  A23V2002/00 ,  A23V2200/326 ,  A23V2200/3262 ,  A23V2250/5488

摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.

摘要翻译： 公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术 ），这是在食品工业层面可行的过程。 发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级 所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

公开(公告)号：US09345254B2

公开(公告)日：2016-05-24

申请号：US13820016

申请日：2011-09-01

申请人： Masahiko Samoto ,  Takayasu Motoyama ,  Jiro Kanamori ,  Masashi Asanoma

发明人： Masahiko Samoto ,  Takayasu Motoyama ,  Jiro Kanamori ,  Masashi Asanoma

IPC分类号： A23L1/211 ,  A23L1/20 ,  A23L1/305 ,  A23L1/314 ,  A23L1/317 ,  A23L2/52 ,  A23L2/56 ,  A23L2/66 ,  A23C11/06 ,  A23C11/10 ,  A23G9/32

CPC分类号： A23L1/2112 ,  A23C11/06 ,  A23C11/103 ,  A23G9/32 ,  A23L2/52 ,  A23L2/56 ,  A23L2/66 ,  A23L11/03 ,  A23L11/32 ,  A23L13/426 ,  A23L13/60 ,  A23L33/185

摘要： The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of γ-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.

摘要翻译： 本发明人发现，当大豆被加工以制备具有特定脂质含量，膳食纤维含量，酸溶性组分含量和蛋白质含量的加工大豆材料时，大豆固有的天然风味比以前更保留，从而 目前的问题已经解决了。 更具体地说，本发明的加工大豆原料是以固体重量计，（1）用氯仿与甲醇的比例为2:1的混合有机溶剂萃取的脂质含量为10〜 40重量％，（2）膳食纤维含量为5〜40重量％，（3）钾含量为1重量％以下，（4）蛋白质含量为30〜65重量％，（ 5）大豆蛋白中γ-伴大豆球蛋白和24kDa蛋白的总和是脂氧合酶蛋白的2.4倍以下。