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：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：US09101150B2

公开(公告)日：2015-08-11

申请号：US14123850

申请日：2012-05-23

申请人： Masahiko Samoto ,  Jiro Kanamori ,  Masayuki Shibata ,  Tsukasa Kiyama ,  Masanobu Yanagisawa ,  Mai Kanda ,  Sayuri Kitagawa ,  Yuusuke Shishido ,  Shigeru Ashida ,  Takayasu Motoyama ,  Kumiko Yoshioka ,  Hirofumi Kugitani ,  Masashi Asanoma ,  Mitsutaka Kohno

发明人： Masahiko Samoto ,  Jiro Kanamori ,  Masayuki Shibata ,  Tsukasa Kiyama ,  Masanobu Yanagisawa ,  Mai Kanda ,  Sayuri Kitagawa ,  Yuusuke Shishido ,  Shigeru Ashida ,  Takayasu Motoyama ,  Kumiko Yoshioka ,  Hirofumi Kugitani ,  Masashi Asanoma ,  Mitsutaka Kohno

IPC分类号： A23C11/06 ,  A23C20/02 ,  A23J3/16 ,  A23L1/32 ,  A61K38/16 ,  A23C11/10 ,  A23L1/39 ,  A23G3/48 ,  A23G9/42 ,  A23L1/24 ,  A21D2/26 ,  A21D13/00 ,  A21D13/06 ,  A23G1/48

CPC分类号： A23C11/06 ,  A21D2/266 ,  A21D13/068 ,  A21D13/50 ,  A23C11/103 ,  A23C11/106 ,  A23C20/025 ,  A23G1/48 ,  A23G3/48 ,  A23G9/42 ,  A23L15/35 ,  A23L23/00 ,  A23L27/60 ,  A23V2002/00 ,  A23V2200/00 ,  A23V2200/122 ,  A61K38/168 ,  A23V2200/3324 ,  A61K2300/00

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 a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. 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，一种蛋黄替代组合物和用于改善肾功能的组合物等，其特征在于包括相对于干材料至少具有总蛋白质和碳水化合物含量的减肥大豆蛋白材料 80重量％，相对于蛋白质含量小于10重量％的脂肪含量（作为氯仿/甲醇混合溶剂提取物），以及相对于相对于蛋白质含量的总消毒油和豆甾醇（作为植物来源的甾醇）含量为至少200mg 100克脂肪。 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：US20140113866A1

公开(公告)日：2014-04-24

申请号：US14123850

申请日：2012-05-23

申请人： Masahiko Samoto ,  Jiro Kanamori ,  Masayuki Shibata ,  Tsukasa Kiyama ,  Masanobu Yanagisawa ,  Mai Kanda ,  Sayuri Kitagawa ,  Yuusuke Shishido ,  Shigeru Ashida ,  Takayasu Motoyama ,  Kumiko Yoshioka ,  Hirofumi Kugitani ,  Masashi Asanoma ,  Mitsutaka Kohno

发明人： Masahiko Samoto ,  Jiro Kanamori ,  Masayuki Shibata ,  Tsukasa Kiyama ,  Masanobu Yanagisawa ,  Mai Kanda ,  Sayuri Kitagawa ,  Yuusuke Shishido ,  Shigeru Ashida ,  Takayasu Motoyama ,  Kumiko Yoshioka ,  Hirofumi Kugitani ,  Masashi Asanoma ,  Mitsutaka Kohno

IPC分类号： A23C11/06 ,  A23C20/02 ,  A61K38/16 ,  A23L1/32

CPC分类号： A23C11/06 ,  A21D2/266 ,  A21D13/068 ,  A21D13/50 ,  A23C11/103 ,  A23C11/106 ,  A23C20/025 ,  A23G1/48 ,  A23G3/48 ,  A23G9/42 ,  A23L15/35 ,  A23L23/00 ,  A23L27/60 ,  A23V2002/00 ,  A23V2200/00 ,  A23V2200/122 ,  A61K38/168 ,  A23V2200/3324 ,  A61K2300/00

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 a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. 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，一种蛋黄替代组合物和用于改善肾功能的组合物等，其特征在于包括相对于干材料至少具有总蛋白质和碳水化合物含量的减肥大豆蛋白材料 80重量％，相对于蛋白质含量小于10重量％的脂肪含量（作为氯仿/甲醇混合溶剂提取物），以及相对于相对于蛋白质含量的总消毒油和豆甾醇（作为植物来源的甾醇）含量至少为200mg 100克脂肪。 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：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。

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。

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：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：US09101158B2

公开(公告)日：2015-08-11

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： A01N65/00 ,  A23L1/20 ,  A23L2/38 ,  A61K36/48 ,  A61K36/00 ,  A23L2/66 ,  A23C11/10 ,  A23C20/02 ,  A23L1/39 ,  A23G9/42 ,  A23L1/187 ,  A23L1/19 ,  A23L1/24 ,  A23G9/38

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，其特征在于包含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：US20100022754A1

公开(公告)日：2010-01-28

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： A23J1/14

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。