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1. 发明授权

US6126973A Soybean protein hydrolysate, process for producing the same, and meat products and drinks using the same 失效
标题翻译：大豆蛋白水解产物，其生产方法，以及肉制品和饮料使用相同
公开(公告)号：US6126973A
公开(公告)日：2000-10-03
申请号：US828939
申请日：1997-03-27
申请人： Kazunobu Tsumura , Wataru Kugimiya , Kumiko Hoshino , Tohru Kudo
发明人： Kazunobu Tsumura , Wataru Kugimiya , Kumiko Hoshino , Tohru Kudo
IPC分类号： A23G1/00 , A23G1/56 , A23J3/34 , A23L2/66 , A23L13/60 , A23L13/70 , A23L23/00 , A23L1/314 , A23J1/14
CPC分类号： A23L2/66 , A23G1/56 , A23J3/346 , A23L13/65 , A23L13/74 , A23L23/00 , A23G2200/10
摘要： The present invention provides a soy protein hydrolysate with a low content of .beta.-conglycinin and a process for producing the same. The soy protein hydrolysate with a low content of .beta.-conglycinin is prepared by allowing a proteolytic enzyme to act on soybean protein to selectively decompose .beta.-conglycinin in the soybean protein, and the process for producing the same comprises allowing a proteolytic enzyme to act on soybean protein at a temperature of higher than 50.degree. C. to less than 90.degree. C., preferably 55 to 85.degree. C., more preferably 60 to 80.degree. C.
摘要翻译：本发明提供具有低含量的β-伴大豆球蛋白的大豆蛋白水解产物及其制备方法。通过使蛋白水解酶作用于大豆蛋白以选择性分解大豆蛋白中的β-伴大豆球蛋白来制备具有低含量的β-伴大豆球蛋白的大豆蛋白水解产物，并且其生产方法包括使蛋白水解酶作用于大豆蛋白在高于50℃至小于90℃，优选55至85℃，更优选60至80℃的温度下进行。

2. 发明授权

US6022702A Process for producing a soy protein hydrolysate 失效
标题翻译：生产大豆蛋白水解产物的方法
公开(公告)号：US6022702A
公开(公告)日：2000-02-08
申请号：US828393
申请日：1997-03-27
申请人： Kazunobu Tsumura , Wataru Kugimiya , Kumiko Hoshino
发明人： Kazunobu Tsumura , Wataru Kugimiya , Kumiko Hoshino
IPC分类号： A23G1/00 , A23G1/56 , A23J3/34 , A23L2/66 , A23L13/60 , A23L13/70 , A23L23/00 , C12P21/06 , A23L1/20 , C07K1/00
CPC分类号： A23L2/66 , A23G1/56 , A23J3/346 , A23L13/65 , A23L13/74 , A23L23/00 , A23G2200/10
摘要： The present invention provides a soy protein hydrolysate with a low content of glycinin wherein glycinin as a major component in soybean protein is selectively decomposed and a process for producing the same. The soy protein hydrolysate with a low content glycinin is obtained by allowing a proteolytic enzyme to act on soy protein to selectively decompose glycinin in the soybean protein, and the process for producing a soy protein hydrolysate with a low content of glycinin comprises allowing a proteolytic enzyme to act on soy protein at pH 1.0 to 2.8, preferably pH 1.5 to 2.5.
摘要翻译：本发明提供一种大豆蛋白水解产物，其中大豆蛋白作为大豆蛋白中的主要成分被选择性地分解，并且其制备方法是大豆球蛋白的低含量。通过使蛋白水解酶作用于大豆蛋白以选择性分解大豆蛋白中的大豆球蛋白而获得具有低含量大豆球蛋白的大豆蛋白水解产物，并且生产具有低含量大豆球蛋白的大豆蛋白水解产物的方法包括使蛋白水解酶在pH 1.0至2.8，优选pH 1.5至2.5下作用于大豆蛋白。

3. 发明授权

US06303178B1 Soybean protein hydrolysates, their production and use 失效
标题翻译：大豆蛋白水解产物，其生产和使用
公开(公告)号：US06303178B1
公开(公告)日：2001-10-16
申请号：US09362034
申请日：1999-07-28
申请人： Kazunobu Tsumura , Yasushi Nakamura , Wataru Kugimiya , Tatsumi Miyazaki , Koichi Kuramori , Kumiko Hoshino , Rie Takee
发明人： Kazunobu Tsumura , Yasushi Nakamura , Wataru Kugimiya , Tatsumi Miyazaki , Koichi Kuramori , Kumiko Hoshino , Rie Takee
IPC分类号： A23L120
CPC分类号： A23J3/16 , A23J3/346
摘要： A polypeptide composition obtained by independently hydrolyzing 7S component (&bgr;-conglycinin) and 11S component (glycinin) of soybean protein is shown. The polypeptide composition contains hydrolysates of both 7S and 11S components which has good emulsifying and whipping capabilities and is useful for the production of food products including ices, meringues, spread pastes, beverages, farinaceous products, etc.
摘要翻译：显示了通过独立水解大豆蛋白的7S组分（β-伴大豆球蛋白）和11S组分（大豆球蛋白）而获得的多肽组合物。多肽组合物含有具有良好乳化和搅打能力的7S和11S组分的水解产物，并且可用于生产食品，包括冰糖，蛋白酥皮，散布糊，饮料，果皮制品等。

4. 发明申请

US20050249865A1 Process for producing soy protein 审中-公开
标题翻译：生产大豆蛋白的方法
公开(公告)号：US20050249865A1
公开(公告)日：2005-11-10
申请号：US10523622
申请日：2003-08-05
申请人： Xinqi Liu , Kazunobu Tsumura , Wataru Kugimiya , Ryotaro Sato , Yutaka Saito , Masahiko Samoto
发明人： Xinqi Liu , Kazunobu Tsumura , Wataru Kugimiya , Ryotaro Sato , Yutaka Saito , Masahiko Samoto
IPC分类号： A23J1/14 , A23J3/16 , A23L11/00 , A23J1/00
CPC分类号： A23J1/14 , A23J3/16 , A23V2002/00 , A23V2200/228
摘要： 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.
摘要翻译：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. 发明申请

US20090306353A1 PROCESS FOR PRODUCING SOY PROTEIN 审中-公开
标题翻译：生产大豆蛋白的方法
公开(公告)号：US20090306353A1
公开(公告)日：2009-12-10
申请号：US12541087
申请日：2009-08-13
申请人： Xinqi Liu , Kazunobu Tsumura , Wataru Kugimiya , Ryotaro Sato , Yutaka Saito , Masahiko Samoto
发明人： Xinqi Liu , Kazunobu Tsumura , Wataru Kugimiya , Ryotaro Sato , Yutaka Saito , Masahiko Samoto
IPC分类号： C07K1/14
CPC分类号： A23J1/14 , A23J3/16 , A23V2002/00 , A23V2200/228
摘要： 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.
摘要翻译：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。

6. 发明授权

US06638562B1 Fractionation of soybean 7S globulin and 11S globulin and process for producing the same 失效
标题翻译：大豆7S球蛋白和11S球蛋白的分级及其生产方法
公开(公告)号：US06638562B1
公开(公告)日：2003-10-28
申请号：US09914260
申请日：2001-08-24
申请人： Tsutomu Saitoh , Kazunobu Tsumura , Wataru Kugimiya , Mitsutaka Kohno
发明人： Tsutomu Saitoh , Kazunobu Tsumura , Wataru Kugimiya , Mitsutaka Kohno
IPC分类号： A23L120
CPC分类号： C07K14/415
摘要： A method for fractionation of soybean protein into a 7S globulin-rich fraction and an 11S globulin-rich fraction which comprises treating a soybean protein-containing solution with an enzyme or an enzyme preparation having an activity of decomposing phytic acid to thereby separate into a soluble fraction and an insoluble fraction at a specific pH value.
摘要翻译：一种将大豆蛋白分级成富含7S球蛋白的级分和富含11S的富含球蛋白的级分的方法，其包括用酶或具有分解植酸酶活性的酶制剂处理含大豆蛋白的溶液，从而分离成可溶性级分和不溶性级分。

7. 发明授权

US07465470B2 Process for producing a soybean protein usable in acidic foods 失效
标题翻译：生产可用于酸性食品的大豆蛋白的方法
公开(公告)号：US07465470B2
公开(公告)日：2008-12-16
申请号：US10469348
申请日：2002-02-25
申请人： Tsutomo Saito , Keisuke Tsuge , Toshio Kiriyama , Wataru Kugimiya
发明人： Tsutomo Saito , Keisuke Tsuge , Toshio Kiriyama , Wataru Kugimiya
IPC分类号： A23L1/20
CPC分类号： A23C11/103 , A23C11/106 , A23J3/16 , A23J3/346 , A23L11/05 , A23L11/30 , A23L29/206 , A23L29/275 , A23V2002/00 , C12Y304/00 , A23V2250/5488
摘要： It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, its production process, and acidic foods using the soybean protein material. A solution containing soybean protein is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at above 100° C. under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in acidic foods can be obtained. By using this protein, protein foods in an acidic region can be provided. Further, by combining the above-described treatment with a protease-digestion treatment, a soybean protein hydrolysate having a high solubility in an acidic region can be efficiently obtained.
摘要翻译：旨在提供在酸性条件下溶解性，稳定性，乳化性和凝胶形成性优异的大豆蛋白质材料，因此有利地用于酸性食品，其制备方法和使用大豆蛋白材料的酸性食品。对含有大豆蛋白质的溶液进行处理以除去或灭活其中所含的聚阴离子物质和/或加入聚阳离子物质，然后在酸性条件下在100℃以上加热。因此，可以获得在酸性条件下具有高溶解度并因此适用于酸性食品的大豆蛋白质。通过使用该蛋白质，可以提供酸性区域中的蛋白质食物。此外，通过将上述处理与蛋白酶消化处理结合，可以有效地获得在酸性区域中具有高溶解度的大豆蛋白水解产物。

8. 发明申请

US20080213428A1 Cream cheese-like food and process for production thereof 审中-公开
标题翻译：乳酪类食物及其生产方法
公开(公告)号：US20080213428A1
公开(公告)日：2008-09-04
申请号：US12000607
申请日：2007-12-14
申请人： Ryotaro Sato , Wataru Kugimiya
发明人： Ryotaro Sato , Wataru Kugimiya
IPC分类号： A23C9/12 , A23J3/08
CPC分类号： A23C20/025 , A21D13/34 , A23J3/16 , A23L23/00
摘要： Disclosed is a cream cheese-like food which is produced by using a soybean protein as a raw material and which has a creamy-smooth mouthfeel like cream cheese and a good flavor/taste. A cream cheese-like food having a creamy-smooth mouthfeel and a good flavor/taste can be produced readily by previously adjusting the soybean protein material to a pH falling within the neutral to alkaline range before reducing the moisture content of a product by reacting the soybean protein with a protease to prepare a soybean protein hydrolysate.
摘要翻译：公开了通过以大豆蛋白质为原料生产的奶油干酪状食品，其具有如奶油般的口感，奶油干酪和良好的风味/味道。通过将大豆蛋白质材料预先调节至pH值在中性至碱性范围内，可以容易地生产具有奶油光滑口感和良好风味/味道的奶油干酪状食品，在降低产品的水分含量之前，通过使大豆蛋白与蛋白酶制备大豆蛋白水解产物。

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