Acidic soy protein gel foods and process for producing the same

A soy protein, acidic technology, applied in plant protein processing, food science, food preparation, etc., can solve the problems of no gel formation method of soy protein, weak solubility of soy protein, no production, etc.

Inactive Publication Date: 2005-11-09
FUJI OIL CO LTD
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] As mentioned above, although there is a huge potential demand for the preparation of soybean protein food by utilizing the gel properties of soybean protein in the acidic range, due to the weak solubility of soybean protein in the acidic range, no method has been found to allow soybean protein to form a gel in the acidic range. Thus, until now, no such food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Acidic soy protein gel foods and process for producing the same
  • Acidic soy protein gel foods and process for producing the same
  • Acidic soy protein gel foods and process for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Embodiment 1: high concentration gel

[0074] The acid-soluble soybean protein obtained in the above preparation example was cut with a food cutter to prepare a paste having a solid content of 14% by weight. 0.03% sucralose (San-Ei Gen F.F.I., Inc.) and 0.2% Orange Flavor (International Flavors & Fragrances Inc.) were added to the paste and the mixture was homogenized and defoamed. The mixture was placed in a heat-resistant container, and then heated at 80° C. for 30 minutes in a thermostat. The resulting gel treat was clear and the texture was suitably springy and desirable.

Embodiment 2

[0075] Example 2: pH adjustment and salt addition

[0076] The aqueous acid-soluble soybean protein solution (solid content: 9% by weight) obtained in the above Preparation Example was adjusted to pH 3.75 with 20% sodium hydroxide solution and sodium chloride was added to the solution so that the concentration was 50 mM. To the mixture were added 0.03% sucralose (San-EiGen F.F.I., Inc.) and 0.2% blueberry flavor (International Flavors & Fragrances Inc.). The mixture was stirred to obtain a homogeneous mixture, placed in a heat-resistant container, and then heated in a thermostat at 80°C for 30 minutes. The resulting gel food had a transmittance of 40%T and was clear. The gel food can be made spoonable and has sufficient shape-holding properties and proper elasticity.

Embodiment 3

[0077] Embodiment 3: adding of weak acid salt

[0078] The aqueous acidic soluble soybean protein solution (solid content: 12% by weight) obtained in the above Preparation Example was adjusted to pH 4 with sodium citrate and 0.02% sucralose (San-Ei Gen F.F.I., Inc. .) and 0.2% muscat flavor (International Flavors & Fragrances Inc.). Stir the mixture to obtain a homogeneous mixture, place it in a heat-resistant container, and then heat it in a thermostat at 80°C for 1 hour to obtain a breaking load of 120gf / cm 2 gel.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

It is intended to provide acidic gel foods containing soy protein to diversify means of taking soy protein in daily eating habits. Using the acid-soluble soy protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid or the like is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods involving a jelly-like food favorable as a food can be obtained.

Description

technical field [0001] The present invention relates to foods containing soy protein, especially acid gel foods, especially jelly-like gel foods containing soy protein, to methods for increasing protein intake in mealtime habits, and to methods of producing such foods. technical background [0002] Soy protein has long been used as an excellent source of food protein. Also, since soybean protein has various functional properties, such as emulsifying properties and gel-forming properties, it has been widely used as a food material or food for edible meat products, fish sauce products, side dishes, bread, confectionery and beverage raw materials Improved material. In addition, soybean protein has recently been found to reduce blood cholesterol levels, and its nutritional and physiological functions have attracted attention. [0003] The regular way to definitely consume soy protein is "side dishes" such as tofu (soy curd), fried tofu, tempeh (fermented soybeans), etc. Addit...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 石本京子斋藤努桐山俊夫岩冈荣治吉田昌子
Owner FUJI OIL CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap