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    • 4. 发明授权
    • Method of preparing processed food material from soybean
    • 从大豆制备加工食品的方法
    • US4137339A
    • 1979-01-30
    • US828749
    • 1977-08-29
    • Shiro KudoKeizo IshinoYoshinori Takashima
    • Shiro KudoKeizo IshinoYoshinori Takashima
    • A23L11/00A23C20/02A23J1/14A23J3/16A23L11/30A23L1/20A23J3/00
    • A23C20/025A23J1/14A23J3/16A23L11/31
    • A method of preparing a processed food material from soybean comprising soaking whole grains of soybean in water, heating the grains at 80 - 200.degree. C with superheated steam for less than a minute to deactivate the physiologically active substances in the soybean, crushing the grains thus treated with water followed by further subdividing into finer particles with a homogenizer to completely destroy the soybean cells, and adding a protein coagulating agent to precipitate the protein together with fat and fibrin.FIELD OF THE INVENTIONThe present invention relates to a method for preparing a processed food material from soybean which tastes good, has no soybean odor, and is smooth in mouth.BACKGROUND OF THE INVENTIONSoybean contains an enzyme which, on being activated, reacts with oil in the soybean grain. The reaction product causes the soybean odor.Soybean also contains tripsin-inhibiting substances and oligosaccharides, which may lead to a flatulence.For this reason, soybean is not a preferred food in the world except in the Far East.SUMMARY OF THE INVENTIONThe present inventors have attempted to eliminate these disadvantages of soybean as a food, and have created a method with which to efficiently remove these drawbacks.Thus, the present inventors have invented a process for efficiently converting soybean into a processed food material. The features of the present invention lie in the method of preparing a processed food material from soybean comprising soaking whole grains of soybean in water, heating the grains at 80 - 200.degree. C with superheated steam for less than a minute to deactivate the physiologically active substances in the soybean, crushing in cold or hot water followed by further subdividing into finer particles with a homogenizer to completely destroy the soybean cells, adding a protein coagulating agent, such as, acid and salts of calcium to precipitate the protein together with fat and fibrin, the mixture being either curded to obtain a pasty product or dehydrated by freezing or heating to obtain a dried powdery product.DETAILED DESCRIPTION OF THE INVENTIONAccording to the present invention, soaked grains of soybean are treated in a high pressure tank by introducing steam at high temperature and high pressure, for example at 165.degree. C and 6 kg/cm.sup.2, for less than a minute. In this treatment the enzyme and the tripsin-inhibiting substances are denatured to deactivation, which is useful to remove the source of soybean odor, as well as to soften the skin of the beans. But, if the heating at a high temperature under a high pressure continues for more than a minute, the beans take on the smell and taste of boiled beans which is not favorable. Therefore the grains of soybean treated at a high temperature and pressure for a short time, are removed from the tank and then cooled in water. This treatment serves to avoid the boiled bean smell and taste.Next, the grains of soybean are divided into finer pieces.From the crushed soybean grains the outer skins and cell membranes are separated from the soybean milk by filtration or any other suitable method, forming a solid residue called "okara".When soybean curd, which is called "tofu" or frozen dried soybean curd is prepared, the amount of the components utilized remains less than 50% of the total soybean grains, and the solid residue contains more than 20% of the protein and more than 6% of the fat oil. To improve the yield of protein, fat, and oil, the solid residue is further crushed in cold or hot water and then subdivided with a homogenizer under a high pressure greater than 100 kg/cm.sup.2 to destroy any cells remaining in the residue.This treatment gives a stable colloidal liquid of soybean in which the cells are broken and the cell membranes are divided into tiny particles. However, oligosaccharides in the soybean are dissolved in the liquid, which may cause flatulence. To remove the oligosaccharides, a coagulating agent selected from the group consisting of edible acids, such as, lactic, citric, malic, and phosphoric acids or salts thereof, salts of calcium or magnesium, such as, calcium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, or other coagulating agents, such as, glucono-.delta.-lactone are added, to coagulate the protein leaving the oligosaccharides in the supernatant liquid which is removed as a waste.The coagulated matter thus obtained is then optionally washed with water and utilized as a processed food material. The water content may be reduced if necessary.If a product of lower water content is desired, dehydration by means of freeze drying or heating is feasible. The product is free from the soybean odor, contains no physiologically interfering material, and has good taste. It may be utilized in a variety of uses including food processes in the agriculture, fishery, cattle breeding, and dairy areas.
    • 一种从大豆制备加工食品的方法,包括将全粒大豆浸泡在水中,用过热蒸汽在80-200℃下加热不到一分钟,使大豆中的生理活性物质失活,从而粉碎谷物 用水处理,然后用均化器进一步细分成更细的颗粒,以完全破坏大豆细胞,并加入蛋白质凝固剂以将蛋白质与脂肪和纤维蛋白一起沉淀。
    • 7. 发明申请
    • LIQUID-LEVEL SENSOR
    • 液位传感器
    • US20110113878A1
    • 2011-05-19
    • US13054645
    • 2009-07-21
    • Mikihiro OhshimaMotoki OgataYoshinori TakashimaTakeshi Kashiwagi
    • Mikihiro OhshimaMotoki OgataYoshinori TakashimaTakeshi Kashiwagi
    • G01F23/26
    • G01F23/268G01F23/266
    • In a liquid level sensor according to the present invention, a first detecting electrode being always in a liquid to be measured, a second detecting electrode which measures a level of the liquid to be measured, and a third detecting electrode being always out of the liquid to be measured are arranged, an operation of charging capacitor 45 for a time being in proportion to a ratio of a length of a part of the second detecting electrode in the liquid to be measured to a total length of the second detecting electrode and an operation of discharging the electric charge of the capacitor for a time being in proportion to a ratio of a length of a part of the second detecting electrode being out of the liquid to be measured to the total length of the second detecting electrode is repeated. With this configuration, the liquid level can be precisely detected without arranging a complex operational device even though a dielectric constant or a temperature of the liquid to be measured changes.
    • 在根据本发明的液位传感器中,总是处于待测液体中的第一检测电极,测量被测液体的液位的第二检测电极和总是在液体中的第三检测电极 要测量的电容器45的时间与被测量的第二检测电极的一部分的长度与第二检测电极的总长度的比例成比例的操作,以及操作 重复与电容器的电荷的放电时间成比例的第二检测电极的被测量液体的一部分的长度与第二检测电极的总长度的比例。 利用这种配置,即使要测量的液体的介电常数或温度变化,也可以精确地检测液位而不布置复杂的操作装置。
    • 8. 发明授权
    • Noncontact position sensor
    • 非接触位置传感器
    • US08384375B2
    • 2013-02-26
    • US12601385
    • 2008-06-13
    • Mikihiro OhshimaMotoki OgataYoshinori Takashima
    • Mikihiro OhshimaMotoki OgataYoshinori Takashima
    • G01B7/00G01R33/025
    • G01D5/145
    • A non-contact position sensor includes a magnet, magnetoresistive elements arranged on a line extending in a predetermined direction on a pole surface of the magnet with predetermined intervals, and an object made of magnetic material displaceable in the predetermined direction. The magnetoresistive elements are connected serially between a power supply and a ground. A first magnetoresistive element is connected to the second magnetoresistive element at a first node. A second magnetoresistive element is connected to a third magnetoresistive element at a second node. The object includes a projection and a shaft connected to the projection. The projection can face the first to third magnetoresistive elements. The shaft is located away from the pole surface by a distance longer than a distance between the projection and the pole surface of the magnet.
    • 非接触位置传感器包括磁铁,磁阻元件,其布置在沿预定方向以预定间隔在磁体的磁极表面上延伸的线上,以及可由沿预定方向移位的磁性材料制成的物体。 磁阻元件在电源和地之间串联连接。 第一磁阻元件在第一节点处连接到第二磁阻元件。 第二磁阻元件在第二节点处连接到第三磁阻元件。 该物体包括突起和连接到突起的轴。 投影可以面对第一至第三磁阻元件。 轴远离磁极表面延伸比磁体的突出部和磁极表面之间的距离更长的距离。
    • 9. 发明申请
    • NONCONTACT POSITION SENSOR
    • 非固定位置传感器
    • US20100164485A1
    • 2010-07-01
    • US12601385
    • 2008-06-13
    • Mikihiro OhshimaMotoki OgataYoshinori Takashima
    • Mikihiro OhshimaMotoki OgataYoshinori Takashima
    • G01R33/09
    • G01D5/145
    • A non-contact position sensor includes a magnet, first to third magnetoresistive elements arranged on a line extending in a predetermined direction on a pole surface of the magnet with predetermined intervals, and an object made of magnetic material displaceable in the predetermined direction. The first to third magnetoresistive elements are connected serially between a power supply and a ground. The first magnetoresistive element is connected to the second magnetoresistive element at a first node. The second magnetoresistive element is connected to the third magnetoresistive element at a second node. The object includes a projection and a shaft connected to the projection. The projection can face the first to third magnetoresistive elements. The shaft is located away from the pole surface by a distance longer than a distance between the projection and the pole surface of the magnet. This non-contact position sensor does not include a component having a complicated shape and can be manufactured easily.
    • 非接触位置传感器包括:磁体,以预定间隔布置在沿着预定方向在磁体的磁极表面上延伸的线上的第一至第三磁阻元件以及由磁性材料制成的物体,其可在预定方向上移位。 第一至第三磁阻元件在电源和地之间串联连接。 第一磁阻元件在第一节点处连接到第二磁阻元件。 第二磁阻元件在第二节点处连接到第三磁阻元件。 该物体包括突起和连接到突起的轴。 投影可以面对第一至第三磁阻元件。 轴远离磁极表面延伸比磁体的突出部和磁极表面之间的距离更长的距离。 该非接触位置传感器不包括具有复杂形状并且可以容易地制造的部件。