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    • 1. 发明申请
    • PROCESS FOR PRODUCING SOY PROTEIN
    • 生产大豆蛋白的方法
    • US20090306353A1
    • 2009-12-10
    • US12541087
    • 2009-08-13
    • Xinqi LiuKazunobu TsumuraWataru KugimiyaRyotaro SatoYutaka SaitoMasahiko Samoto
    • Xinqi LiuKazunobu TsumuraWataru KugimiyaRyotaro SatoYutaka SaitoMasahiko Samoto
    • C07K1/14
    • A23J1/14A23J3/16A23V2002/00A23V2200/228
    • The present invention is to provide a method for obtaining more efficiently isolated-soy protein, which has excellent gelation properties and shows neither bitterness nor astringency characteristic to soybean, while reducing the amount of water used in a soy protein manufacturing plant and thus lessening burden on the environment owing to the reduction in discharged water. It is a method for producing isolated-soy protein, including: an acid-washing step of washing defatted soybeans with an aqueous medium in a region of pH 3.0 to 5.0 to extract and remove whey components; an extraction step of extracting protein from acid-washed soybean slurry obtained in the acid-washing step with an aqueous medium in a neutral to alkaline region and then removing an extraction residue; and an isolation step of separating the extract solution obtained in the extraction step into water and protein while holding it in the neutral to alkaline region.
    • 本发明提供一种获得更有效的分离大豆蛋白的方法,其具有优异的凝胶化性质,并且既不显示大豆的苦味也不显示涩味特征,同时减少大豆蛋白制造厂使用的水量,从而减轻大豆蛋白质的负担 由于排放水的减少导致环境恶化。 它是一种生产分离的大豆蛋白的方法,包括:在pH 3.0至5.0的范围内用含水介质洗涤脱脂大豆以提取和除去乳清组分的酸洗步骤; 提取步骤,用中性至碱性区域的水性介质在酸洗步骤中得到的酸洗大豆浆料中提取蛋白质,然后除去提取残渣; 以及将提取步骤中得到的提取液分离成水分和蛋白质同时保持在中性至碱性区域的分离步骤。
    • 5. 发明授权
    • Method for production of fractionated soybean protein material
    • 分离大豆蛋白原料的生产方法
    • US07838633B2
    • 2010-11-23
    • US12448070
    • 2007-12-06
    • Masahiko SamotoMitsutaka Kohno
    • Masahiko SamotoMitsutaka Kohno
    • A23J3/16
    • A23J3/16
    • The object is to fractionate 7S-globulin as well the remaining acid-precipitatable proteins from a soybean with efficiency and at high purities, and provide a highly pure fractionated soybean protein material. Specifically disclosed is a method for producing a fractionated soybean protein material, which comprises the steps of: 1) extracting a protein from a soybean having a 7S-globulin content of 20 wt % or more and a 11S-globulin content of 10 wt % or less relative to the total amount of proteins, thereby producing a soybean protein solution; 2) adjusting the pH value of the soybean protein solution to 4 to 5.5, and heating the resulting solution at 40 to 65° C.; and 3) adjusting the pH value of the heated soybean protein solution to a value ranging from 5.3 to 5.7 and higher than the pH value at the time of the heating the solution, and fractionating the resulting solution into a water-soluble fraction and a water-insoluble fraction.
    • 目的是从效率和高纯度中分离7S-球蛋白以及来自大豆的剩余的酸可沉淀蛋白质,并提供高纯度的分级大豆蛋白质材料。 具体公开了一种分级大豆蛋白材料的制造方法,其特征在于,包括以下步骤:1)从7重量%以上的球蛋白含量和10重量%的11S球蛋白含量的大豆提取蛋白质,或 相对于蛋白质总量少,从而产生大豆蛋白溶液; 2)将大豆蛋白溶液的pH值调节至4至5.5,并将所得溶液加热至40至65℃; 和3)将加热的大豆蛋白溶液的pH值调节至5.3至5.7的值并高于溶液加热时的pH值,并将所得溶液分馏成水溶性级分和水 不溶分数。
    • 6. 发明授权
    • Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof
    • 减脂大豆蛋白材料和大豆乳液组合物及其生产方法
    • US09307778B2
    • 2016-04-12
    • US13702123
    • 2011-05-25
    • Masahiko SamotoJiro KanamoriMasayuki Shibata
    • Masahiko SamotoJiro KanamoriMasayuki Shibata
    • A23J1/14A23J3/16A23C11/10A23L1/211
    • A23J1/14A23C11/103A23J3/16A23L11/30A23L11/31A23V2002/00A23V2200/3324
    • Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically disclosed are: a fat-reduced soybean protein material characterized by containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition characterized by containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.
    • 本发明公开了一种具有降低脂肪含量的脂肪减少的豆浆,其通过有效地从含脂肪的大豆中分离脂肪而不依赖于有机溶剂而产生; 和一种富含脂肪的大豆原料。 具体公开的是:脂肪减少的大豆蛋白质材料,其特征在于含有以干燥形式含量换算的总含量为80重量%以上的蛋白质和碳水化合物,含有脂肪(作为氯仿/甲醇混合溶剂的提取物 ),相对于蛋白质的含量小于10重量%,相对于100g脂肪,含有总含量为200mg以上的菜油甾醇和豆甾醇(作为植物来源的甾醇); 和大豆乳液组合物,其特征在于,含有以干燥形式含量计含有25重量%以上的蛋白质的蛋白质,含有以干燥形式含量为100重量%以上的脂肪相对于 蛋白质,其干燥形式含量,LCI值为60%以上。