Novel soybean protein material and method for producing the same

A soy protein and protein technology, applied in vegetable protein processing, food preparation, dairy products, etc., can solve problems such as difficulties

Active Publication Date: 2011-01-26
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such a long-term response is difficult from an industrial point of view

Method used

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Examples

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Embodiment Construction

[0039] Various embodiments of the present invention are specifically described below through various examples.

[0040] Sugar-containing soybean protein substances (soybean protein substances A-C) were prepared by adding 10 parts by weight of water to 1 part by weight of slightly degraded defatted soybeans using a homomixer (Tokushukika Kogyo, Co., Ltd. ) under stirring at 50° C. for 30 minutes, and then centrifuged at 3,000×g to remove soybean milk to obtain defatted soybean milk. The resulting defatted soymilk was subjected to isoelectric precipitation by adjusting the pH to 4.5 with hydrochloric acid, followed by centrifugation to obtain a curd of precipitated acid. A 4-fold amount of water was added to the curd, and the pH was adjusted to 7.3 with sodium hydroxide to obtain a solution containing soybean protein isolate. After adding 1% by weight of anhydrous crystalline glucose (manufactured by San-Ei Sucrochemical Co., Ltd.) with respect to the solid content in the solut...

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PUM

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Abstract

Provided is a soybean protein material which shows high emulsion stability in the case where 30% by weight of sodium casein has been replaced with soybean protein. A sugar-containing soybean protein material is produced by mixing a soybean protein raw material with a reducing sugar and performing a heat treatment at a temperature higher than 100 C and 170 C or lower for 10 sec to 300 sec at pH 6.3 to 8.0, followed by a hydrolysis treatment. Further, a sugar-containing soybean protein material in which protein is contained in an amount of 80% by weight or more on a dry weight basis, the 0.22 M TCA solubility is 5% by weight or more, 180 [mu]mol of more of sugar is bound per g of protein and the content of ss-conglycinin in protein by the ELISA method is 35% or less, or a soybean protein material for a coffee whitener in which the 0.22 M TCA solubility is 15% by weight or more and 30% by weight or less, the protein solubility is 80% by weight or more, and the total content of ss-conglycinin and glycinin by SDS-PAGE is 30% or less is used. By using these soybean protein materials having high emulsifiability, emulsions and foods and drinks can be obtained.

Description

technical field [0001] The invention relates to a sugar-containing soybean protein substance and a preparation method thereof. Background technique [0002] Sodium caseinate has been widely used as a raw material in the emulsified product market, such as liquid and powdered coffee whitener (coffee whitener), and in the emulsified lipid and oil market, because sodium caseinate has a high degree of emulsification and emulsion stability. However, due to the continuous increase in the global demand for sodium caseinate in recent years, the purchase of sodium caseinate has become difficult. Also, demand for soybean protein substances in the emulsified product market is increasing because of the tendency to avoid animal-derived sodium caseinate-containing raw materials, ie, due to problems such as cholesterol accumulation from a recent health-conscious point of view. [0003] For the preparation of liquid coffee whiteners, soy protein material has previously been used. However,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23L1/19A23L9/20
CPCA23L1/2006A23L2/66A23C11/08A23L1/035A23L1/196A23J3/16A23L9/24A23L11/07A23L29/10
Inventor 本山贵康加藤裕之
Owner FUJI OIL CO LTD
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