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1. 发明授权

US09226522B2 Method for improving storage stability of protein drink 有权
标题翻译：提高蛋白饮料储存稳定性的方法
公开(公告)号：US09226522B2
公开(公告)日：2016-01-05
申请号：US13699870
申请日：2011-05-23
申请人： Motohiro Maebuchi
发明人： Motohiro Maebuchi
IPC分类号： A23L2/00 , A23L2/44 , A23L2/38 , A23L2/66 , A23L2/52 , A23L1/035 , A23L1/0524
CPC分类号： A23L2/44 , A23L2/38 , A23L2/52 , A23L2/66 , A23L29/10 , A23L29/231
摘要： Disclosed is a method for obtaining an improved drink, in particular a method for suppressing turbidity and sediment of an acidic drink that contains a peptide when the acidic drink is stored for a long period of time. In a basic method for suppressing turbidity and sediment, pectin and a fatty acid ester emulsifier are added to an acidic drink that contains a peptide. In this connection, it is appropriate that the stabilizers are respectively added in an amount of 1-10% by weight relative to the amount of the peptide. In addition, the pH of the acidic peptide drink is preferably 2.5-5.0; a peptide to be used preferably has a degradation rate of 10% or more and a free amino acid content of 50% or less; and the protein concentration in the drink is preferably 0.1-5.0% by weight.
摘要翻译：公开了一种获得改进的饮料的方法，特别是当酸性饮料长时间储存时，抑制含有肽的酸性饮料的浊度和沉淀物的方法。在抑制浊度和沉淀物的基本方法中，将果胶和脂肪酸酯乳化剂加入到含有肽的酸性饮料中。在这一点上，相对于肽的量，稳定剂分别以1-10重量％的量加入是合适的。此外，酸性肽饮料的pH优选为2.5〜5.0; 优选使用的肽的降解率为10％以上，游离氨基酸含量为50％以下。饮料中的蛋白质浓度优选为0.1-5.0重量％。

2. 发明授权

US09107428B2 Fractionated soybean protein material, processed soybean suitable for the material, and processes for production of the soybean protein material and the processed soybean 有权
标题翻译：分批的大豆蛋白材料，适合该材料的加工大豆，以及大豆蛋白材料和加工大豆的生产方法
公开(公告)号：US09107428B2
公开(公告)日：2015-08-18
申请号：US11921237
申请日：2006-05-30
申请人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
发明人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
IPC分类号： A23J1/14 , A23C11/10 , A23J3/16 , A23L1/20
CPC分类号： A23C11/103 , A23J1/14 , A23J3/16 , A23L11/05 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2250/5488
摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.
摘要翻译：公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术），这是在食品工业层面可行的过程。发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

3. 发明申请

US20130071541A1 METHOD FOR IMPROVING STORAGE STABILITY OF PROTEIN DRINK 有权
标题翻译：改善蛋白质饮料储存稳定性的方法
公开(公告)号：US20130071541A1
公开(公告)日：2013-03-21
申请号：US13699870
申请日：2011-05-23
申请人： Motohiro Maebuchi
发明人： Motohiro Maebuchi
IPC分类号： A23L2/44
CPC分类号： A23L2/44 , A23L2/38 , A23L2/52 , A23L2/66 , A23L29/10 , A23L29/231
摘要： Disclosed is a method for obtaining an improved drink, in particular a method for suppressing turbidity and sediment of an acidic drink that contains a peptide when the acidic drink is stored for a long period of time. In a basic method for suppressing turbidity and sediment, pectin and a fatty acid ester emulsifier are added to an acidic drink that contains a peptide. In this connection, it is appropriate that the stabilizers are respectively added in an amount of 1-10% by weight relative to the amount of the peptide. In addition, the pH of the acidic peptide drink is preferably 2.5-5.0; a peptide to be used preferably has a degradation rate of 10% or more and a free amino acid content of 50% or less; and the protein concentration in the drink is preferably 0.1-5.0% by weight.
摘要翻译：公开了一种获得改进的饮料的方法，特别是当酸性饮料长时间储存时，抑制含有肽的酸性饮料的浊度和沉淀物的方法。在抑制浊度和沉淀物的基本方法中，将果胶和脂肪酸酯乳化剂加入到含有肽的酸性饮料中。就此而言，相对于肽的量，稳定剂分别以1-10重量％的量加入是合适的。此外，酸性肽饮料的pH优选为2.5〜5.0; 优选使用的肽的降解率为10％以上，游离氨基酸含量为50％以下。饮料中的蛋白质浓度优选为0.1-5.0重量％。

4. 发明申请

US20090232958A1 Fractionated soybean protein material, processed soybean suitable for the material , and processes for production of the soybean protein material and the processed soybean 有权
标题翻译：分批的大豆蛋白材料，适合该材料的加工大豆，以及大豆蛋白材料和加工大豆的生产方法
公开(公告)号：US20090232958A1
公开(公告)日：2009-09-17
申请号：US11921237
申请日：2006-05-30
申请人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
发明人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
IPC分类号： A23C11/10 , A23L1/20 , A23C20/02
CPC分类号： A23C11/103 , A23J1/14 , A23J3/16 , A23L11/05 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2250/5488
摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.
摘要翻译：公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术），这是在食品工业层面可行的过程。发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

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