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公开(公告)号：US4702927A
公开(公告)日：1987-10-27
申请号：US825266
申请日：1986-02-03
申请人： Motohiko Hirotsuka , Tetsuro Harada , Nobuhiro Ohtsubo , Hiroyuki Kawade , Yoshiyuki Hayakawa , Hitoshi Taniguchi
发明人： Motohiko Hirotsuka , Tetsuro Harada , Nobuhiro Ohtsubo , Hiroyuki Kawade , Yoshiyuki Hayakawa , Hitoshi Taniguchi
CPC分类号： F26B17/102 , A23L11/07 , A23L3/40 , F26B3/12
摘要： A method for drying a water retentive substance such as okara which comprises adjusting the shape of a water retentive substance having a water content of 55 to 95% by weight to particles having a particle size of 1.5 to 13 mm and drying by using a novel improved pneumatic conveying drying apparatus comprising a dryer section, a pulverizer section provided at the lower part of the dryer section and a classifier section at the upper part of the dryer section, the substance to be dried being fed to the dryer section at a site at least 500 mm above the pulverizer section. The novel drying apparatus is also provided.
摘要翻译： 一种用于干燥豆渣等保水性物质的方法，其包括将具有55〜95重量％的水分含量的保水性物质的形状调整为粒径为1.5〜13mm的粒子，并使用改进的 气动输送干燥装置包括干燥部，设在干燥部的下部的粉碎机部和干燥部的上部的分选部，待干燥物至少在至少一个部位供给到干燥部 在粉碎机部分上方500毫米。 还提供了新颖的干燥装置。
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公开(公告)号：US4771126A
公开(公告)日：1988-09-13
申请号：US63748
申请日：1987-06-19
IPC分类号： A23J1/14
CPC分类号： A23J1/14
摘要： A method for fraction fractionation of a vegetable protein such as soybean protein which comprises subjecting a source of the vegetable protein in an aqueous system to reduction conditions such as treatment with a sulfite compound, a glutathione compound or cysteine compound, or electrolytic reduction at pH within a neutral or alkaline range and then bringing the system to pH of 5.5 to 7.0 at a temperature of 20.degree. C. or lower to fractionate the system into a soluble or dispersing fraction and an insoluble or precipitate fraction.
摘要翻译： 一种用于将植物蛋白如大豆蛋白进行级分分馏的方法，该方法包括将水性体系中的植物蛋白源进行还原条件，例如用亚硫酸盐化合物，谷胱甘肽化合物或半胱氨酸化合物处理，或在pH值内的电解还原 中性或碱性范围，然后在20℃或更低的温度下将体系的pH调至5.5至7.0，以将体系分馏成可溶或分散级分和不溶性或沉淀级分。
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公开(公告)号：US07186425B2
公开(公告)日：2007-03-06
申请号：US10381700
申请日：2001-09-28
申请人： Mitsutaka Kohno , Motohiko Hirotsuka , Toshiaki Aoyama , Kiyoharu Takamatsu , Yukio Hashimoto , Makoto Kito
发明人： Mitsutaka Kohno , Motohiko Hirotsuka , Toshiaki Aoyama , Kiyoharu Takamatsu , Yukio Hashimoto , Makoto Kito
IPC分类号： A61K36/00
CPC分类号： A61K38/168 , A23J3/16 , A61K36/48 , A61K38/011
摘要： The present invention provides a neutral fat reducing composition which reduces a blood neutral fat safely and efficiently, and whose active ingredient is a soybean protein containing 50% or more of a 7S globulin fractionated from a soybean protein and 0.2% or less of phytate based on the proteins. Its effect is further enhanced by removing a oil-body-associated protein and reducing a chloroform methanol-extractable oil fraction.
摘要翻译： 本发明提供一种中性脂肪减少组合物，其安全有效地降低血液中性脂肪，其活性成分是含有50％以上的从大豆蛋白质分出的7S球蛋白和0.2％以下植酸盐的大豆蛋白，基于 蛋白质。 通过除去油体相关蛋白质并还原氯仿甲醇可萃取油馏分，进一步提高其效果。
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公开(公告)号：US20050175766A1
公开(公告)日：2005-08-11
申请号：US10521765
申请日：2003-07-22
CPC分类号： A23J3/16 , A23L2/66 , A23L11/07 , A23L33/185 , A23V2002/00 , A23V2200/238
摘要： By heating a solution or paste containing soybean β-conglycinin protein under acidic conditions, it is possible to provide soybean β-conglycinin protein whose high hydration property and high viscosity, which are problematic in various food processing using it or at the time of ingestion thereof, are improved.
摘要翻译： 通过在酸性条件下加热含有大豆β-伴大豆球蛋白的溶液或糊剂，可以提供高水合性和高粘度的大豆β-伴大豆球蛋白，其在使用它或在摄取时在各种食物加工中是有问题的 ，得到改进。
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5.发明申请Body fat percentage-lowering agent or body fat percentage increase inhibitor 审中-公开身体脂肪降低剂或身体脂肪百分数增加抑制剂公开(公告)号：US20050175725A1
公开(公告)日：2005-08-11
申请号：US10521766
申请日：2003-04-24
申请人： Toshimitsu Baba , Motohiko Hirotsuka , Chiaki Miyazaki , Tetsuhiko Okajima , Hirofumi Kambara , Makoto Kito
发明人： Toshimitsu Baba , Motohiko Hirotsuka , Chiaki Miyazaki , Tetsuhiko Okajima , Hirofumi Kambara , Makoto Kito
CPC分类号： A61K36/48 , A23L11/07 , A23L33/185 , A23L33/30 , A23V2002/00 , A61K38/168 , A23V2250/5488 , A23V2250/616 , A23V2250/628 , A23V2250/21 , A23V2200/15 , A23V2250/032 , A23V2250/5118
摘要： A body fat percentage-lowering agent or an inhibitor for an increase in body fat percentage containing soybean 7S protein as the active ingredient and foods containing the same. As the soybean protein 7S protein, use is made of a protein the purity of which is elevated by sufficiently separating from 11S globulin, preferably a protein having reduced contents of polar lipids and phytic acid.
摘要翻译： 含有大豆7S蛋白质作为活性成分的体脂肪百分比降低剂或增加体脂肪百分比的抑制剂和含有该脂肪百分比的食品。 作为大豆蛋白7S蛋白质，使用蛋白质，其纯度通过从11S球蛋白充分分离而提高，优选具有降低的极性脂质和植酸含量的蛋白质。
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公开(公告)号：US5811150A
公开(公告)日：1998-09-22
申请号：US685798
申请日：1996-07-24
摘要： A process for producing a soybean protein material involves heating a soybean protein solution in the presence of an alkaline earth metal and then slowly freezing the solution. The soybean protein material formed by the method has a structure in which the layers are oriented along the non-cell ice crystals. The soybean protein material produced by the method has a very smooth mouthfeel in its raw condition but has a mouthfeel similar to that of meat when heated.
摘要翻译： 制备大豆蛋白材料的方法包括在碱土金属的存在下加热大豆蛋白溶液，然后缓慢冷冻溶液。 通过该方法形成的大豆蛋白质材料具有这样的结构，其中层沿着非细胞冰晶取向。 通过该方法生产的大豆蛋白质材料在其原始状态下具有非常光滑的口感，但在加热时具有类似于肉的口感。
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公开(公告)号：US6051265A
公开(公告)日：2000-04-18
申请号：US992513
申请日：1997-12-17
CPC分类号： A23J1/142 , A23V2002/00
摘要： A process for preparing a separated soybean protein, by the steps of preparing an aqueous slurry of defatted soybeans, removing water-insoluble components from the slurry and collecting a protein component from the obtained soybean milk, wherein in preparing an aqueous slurry of defatted soybeans, an antioxidant and a chelating agent are added, or at least one member selected from the group consisting of ascorbic acid, erythorbic acid and their salts is added in an amount of at least 0.1 part by weight per 100 parts by dry weight of the defatted soybeans. The process gives a soybean protein which shows improved resistance to discoloration when heat-treated at a high temperature.
摘要翻译： 一种制备分离的大豆蛋白的方法，包括以下步骤：制备脱脂大豆的含水浆料，从浆料中除去水不溶性组分，并从所得豆浆中收集蛋白质组分，其中在制备脱脂大豆的含水浆料时， 加入抗氧化剂和螯合剂，或者选自抗坏血酸，异抗坏血酸及其盐中的至少一种成分的添加量相对于每100份干重的脱脂大豆为至少0.1重量份 。 该方法产生大豆蛋白，其在高温下热处理时显示出改善的耐变色性。
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公开(公告)号：US5858448A
公开(公告)日：1999-01-12
申请号：US882293
申请日：1997-06-25
摘要： This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contact with steam while the TSP remains hot and is not completely dried. According to the process of this invention, a TSP having a good flavor can be produced in a simple and economical manner.
摘要翻译： 本发明提供一种制备织构化大豆蛋白（TSP）的方法，该方法具有对包含大豆蛋白和水的原料进行加压和加热的步骤，快速释放蛋白质的组织化压力，使得到的TSP与 蒸汽，而TSP保持热，并且不完全干燥。 根据本发明的方法，可以简单和经济地制备具有良好风味的TSP。
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公开(公告)号：US5760182A
公开(公告)日：1998-06-02
申请号：US528816
申请日：1995-09-15
摘要： A soybean protein having both excellent color tone and heat gelling properties is disclosed. The soybean protein has a color tone of 25 or more as a z value of its 5% aqueous solution measured by a color difference meter and a heat-gelling value of 250 g.multidot.cm or more as a gel strength of its 18% aqueous solution heated at 80.degree. C. for 30 minutes measured by a rheometer with a plunger ball of 4 mm diameter. A process for producing a soybean protein comprising adding 2 to 5 parts by weight of water to one part by weight of defatted soybeans and holding the mixture at 55.degree. to 80.degree. C. for 10 minutes or more before extraction of the soybean protein from the defatted soybeans with water is also disclosed.
摘要翻译： 公开了具有优异色调和热胶凝性的大豆蛋白质。 作为其18％水溶液的凝胶强度加热至80℃，通过色差计测定的5％水溶液的az值和250gxcm以上的热胶凝值，大豆蛋白质的色调为25以上 通过具有直径为4mm的柱塞球的流变仪测量30分钟。 一种生产大豆蛋白的方法，包括向1重量份脱脂大豆中加入2至5重量份的水，并将混合物在55至80℃保持10分钟或更长时间，然后从大豆蛋白中提取大豆蛋白 还披露了含水的脱脂大豆。
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公开(公告)号：US5569482A
公开(公告)日：1996-10-29
申请号：US313879
申请日：1994-09-28
申请人： Mitsuo Naga , Shuitsu Kirihara , Yoshinori Tokugawa , Fumiaki Tsuda , Toshiaki Saito , Motohiko Hirotsuka
发明人： Mitsuo Naga , Shuitsu Kirihara , Yoshinori Tokugawa , Fumiaki Tsuda , Toshiaki Saito , Motohiko Hirotsuka
CPC分类号： A22C13/0003 , A23P20/20
摘要： A process for producing an edible proteinaceous film entails kneading and melting a raw material containing water and protein with heating by an extruder, extruding the melted material through a die in an extruder to form a tubular extrudate, providing a gas at a pressure above atmospheric pressure to the interior of the tubular extrudate while exhausting the gas, and holding and receiving the tubular extrudate with a take-off means. An apparatus for use with the method affords edible films. The apparatus and process are particularly advantageous for forming edible films from various sources of soybean protein.
摘要翻译： 制造可食用的蛋白质膜的方法需要通过挤出机的加热使含有水和蛋白质的原料混合和熔融，在挤出机中通过模头挤出熔融的材料以形成管状挤出物，从而在高于大气压的压力下提供气体 在排出气体的同时向管状挤出物的内部，并且用起飞装置保持和接收管状挤出物。 用于该方法的装置提供可食用的膜。 该装置和方法对于从各种大豆蛋白来源形成可食用膜特别有利。
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