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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：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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3.发明授权Defatted soybean milk, soybean protein and soybean protein material and process for preparing them 失效脱脂豆浆，大豆蛋白和大豆蛋白材料及其制备方法
公开(公告)号：US5674548A
公开(公告)日：1997-10-07
申请号：US584178
申请日：1996-01-11
IPC分类号： A23B4/023 , A23C11/10 , A23J1/14 , A23L2/66 , A23L13/40 , A23L13/60 , A23L13/70 , A23L29/281 , A23L1/05 , A23L1/0562
CPC分类号： A23J1/14 , A23B4/0235 , A23C11/103 , A23L13/422 , A23L13/67 , A23L13/72 , A23L2/66 , A23L29/281
摘要： There is disclosed a process for producing a soybean protein material and a soybean protein by extracting defatted soybean milk from a defatted soybean raw material in an aqueous system by preventing association of soybean proteins, separating the defatted soybean milk from the system to obtain an extraction residue as the soybean protein material, and isolating a soybean protein from the defatted soybean milk, said defatted soybean milk being kept at 40.degree. C. or lower until isolation of said soybean protein. The isolated soybean protein having properties that can form a transparent solution and gel which cannot be obtained by a conventional isolated soybean protein is disclosed. The soybean protein material has excellent water retention and oil retention together with minimized mouthfeel change due to freeze-thaw treatment.
摘要翻译： 公开了通过防止大豆蛋白的结合，从脱水豆浆与系统分离得到提取残渣的方法，通过从含水体系中的脱脂大豆原料中提取脱脂豆浆，从而生产大豆蛋白原料和大豆蛋白质的方法 作为大豆蛋白质材料，并从脱脂豆浆中分离出大豆蛋白，所述脱脂豆浆保持在40℃以下直至分离所述大豆蛋白。 公开了具有可以形成通过常规分离的大豆蛋白不能获得的透明溶液和凝胶的性质的分离的大豆蛋白质。 大豆蛋白材料具有优异的保水性和保油性，并且由于冻融处理而使口感变化最小化。
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公开(公告)号：US5663058A
公开(公告)日：1997-09-02
申请号：US693099
申请日：1996-08-09
申请人： Tatsumi Miyazaki , Toru Kudo , Yasuo Otani , Motohiko Hirotsuka
发明人： Tatsumi Miyazaki , Toru Kudo , Yasuo Otani , Motohiko Hirotsuka
CPC分类号： C12Y304/00 , A23B4/0235 , A23J3/346 , A23L23/00
摘要： There is disclosed a process for producing a soybean protein material which comprises the steps of: hydrolyzing soybean protein with a protease in an aqueous system to an extent of hydrolysis of 5 to 20; if necessary, emulsifying an oil-and-fat ingredient with soybean protein in an amount of 5 to 50 parts by weight per 100 parts by weight of the soybean protein before or after the hydrolysis step; drying the resultant emulsified mixture; and, optionally, a step for dispersing an emulsifier being provided at any stage after emulsification with the oil-and-fat ingredient. The soybean protein material thus obtained has taste, color and water-dispersibility suitable for a pickling solution having a high concentration and thick drinking food such as soup with less foaming property.
摘要翻译： PCT No.PCT / JP95 / 02504 Sec。 371日期：1996年8月9日 102（e）日期1996年8月9日PCT提交1995年12月7日PCT公布。 出版物WO96 / 日本1996年6月20日公开了一种生产大豆蛋白材料的方法，其包括以下步骤：在水性体系中用蛋白酶将大豆蛋白水解至5〜20的程度; 如果需要，在水解步骤之前或之后，每100重量份的大豆蛋白以大约5重量份至50重量份的大豆蛋白乳化油脂成分; 干燥得到的乳化混合物; 以及任选地，在乳化后的任何阶段分散乳化剂与油脂成分分散的步骤。 由此获得的大豆蛋白质材料具有适合于具有高浓度的酸洗溶液的味道，颜色和水分散性，并且具有较少起泡性能的诸如汤的较厚饮用食物。
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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
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。
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