Fuji Oil Company Limited

Hirofumi Kugitani

Masahiko Samoto

Motohiko Hirotsuka

Mitsutaka Kohno

Takayasu Motoyama

Jiro Kanamori

Masayuki Shibata

Shigeru Ashida

Sayuri Kitagawa

Masashi Asanoma

Yasuyuki Nakano

Nozomi Harada

Tsukasa Kiyama

Masanobu Yanagisawa

Mai Kanda

Yuusuke Shishido

Chiaki Miyazaki

Kensuke Fukui

Motoaki Nishiura

Yasuo Ohtani

Noriko Baba

Nobuhiro Otsubo

Motohiro Maebuchi

Tetsuo Sakata

Kumiko Yoshioka

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.

Fractionated soybean protein material, processed soybean suitable for the material, and processes for production of the soybean protein material and the processed soybean

The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage

It is intended to provide a soy protein gel which has such gel properties that have never been obtained hitherto and is excellent in taste and color tone, and a soy protein food taking advantage of the gel properties. It has been found out that gel properties can be modified at an extremely elevated level and thus the desired soy protein gel can be obtained by preparing a gel by using a soy protein material in which the lipophilic protein content is reduced and conducting the gelation with the utilization of not only heat but also the action of a protein crosslinking enzyme.

Soy protein gel and method of producing the same

An extruded edible material having soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is improved.

Production of extruded edible material

This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contact with steam while the TSP remains hot and is not completely dried. According to the process of this invention, a TSP having a good flavor can be produced in a simple and economical manner.

Process for preparing textured soybean protein

Growing community of inventors

Tsukubamirai, Japan

Hirofumi Kugitani