Thick liquid food containing soybean protein

A soybean protein and protein technology, which is applied in plant protein processing, food preparation, food science, etc., can solve problems such as protein aggregation research, and achieve the effect of improving suitability and increasing the amount of addition

Inactive Publication Date: 2011-04-27
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, this document does not study the aggregation of proteins when additional minerals are added to obtain a thick liquid food containing high protein and high minerals

Method used

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  • Thick liquid food containing soybean protein
  • Thick liquid food containing soybean protein
  • Thick liquid food containing soybean protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] Embodiment 1 The preparation of thick liquid food

[0072]As the soybean protein material, soybean protein material A was used, which was prepared according to the method described in Example 1 of WO2007 / 114129A (manufactured by Fuji Oil Company Limited, crude protein content 92%, NSI 32, 0.22M TCA solubility 11%, And aqueous solution pH6.4), and prepare the drink that is rich in soybean protein and mineral matter according to the formula of Table 1 and following operation. The detailed preparation method is shown below.

[0073] Under stirring at 3000 to 4000 rpm by a TK homomixer, citrate, sodium hexametaphosphate and an emulsifier were sequentially added to 60 parts by weight of pure water (normal temperature). Then, soybean protein material, sodium caseinate, and dextrin were added thereto and mixed, and then a crystalline cellulose preparation sufficiently swollen with pure water in advance was added as a dispersant. Then, fats and oils were added, and the result...

Embodiment 2 and comparative example 2 to 4

[0083] Embodiment 2 and Comparative Examples 2 to 4 Manufacture of Thick Liquid Food

[0084] According to the same method as described in Example 1, a thick liquid food was prepared using the same soybean protein material A as in Example 1, except that the mixing ratio of the soybean protein material was changed as shown in Table 3 (Example 2).

[0085] Next, thick liquid food was prepared in the same manner as in Example 2, except that soybean protein material A was replaced with "soy protein material A" having the properties shown in Table 4 (NSI, 0.22M TCA solubility, aqueous solution pH) C", "soybean protein material D", "soybean protein material E" (Comparative Examples 2 to 4).

[0086] In the same manner as in Example 1, the thick liquid foods of Example 2 and Comparative Examples 2 to 4 were evaluated for quality. The results are shown in Table 4 and figure 2 .

[0087] Table 3 Formula of thick liquid food

[0088]

[0089] Table 4

[0090]

[0091] as tab...

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PUM

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Abstract

Disclosed is a technique for sustaining an excellent suitability as a liquid food in a thick liquid food which is rich in protein and minerals (in particular, compounds of the group II elements), whereby stable characteristics without any aggregation in a heat sterilization step or with the passage of time can be imparted. It is found out that the aggregation in a thick liquid food caused by reactions between minerals and protein in a heat sterilization step or with the passage of time can be prevented as far as possible by selecting a soybean protein material, which has a high crude protein content and a relatively low solubility in water and shows a pH value in the slightly acidic region when dissolved in water, together with a dispersing agent.

Description

technical field [0001] The present invention relates to a thick liquid food containing soybean protein (thick liquid food), more particularly, to a thick liquid food containing protein and a group II element compound, and having excellent suitability as a liquid food. Background technique [0002] Protein materials have been used for muscle training of athletes, body improvement of obese people, nutritional supplements after surgery, and nutritional balance to improve eating habits, etc. [0003] Due to the aging society in recent years, the market for so-called thick liquid foods eaten by the elderly has expanded. Since thick liquid food is a nutritious food obtained by preparing raw materials used for regular meals in liquid form, and it must contain all nutrients necessary for human life, protein sources play an important role in the thick liquid food. Until now, sodium caseinate, which is hardly affected by coexisting minerals (particularly, group II elements such as ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23J3/16A23L1/304
CPCA23L1/3055A23L1/296A23L33/185A23L33/40
Inventor 芦田茂
Owner FUJI OIL CO LTD
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