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Archer Daniels Midland Company

Matsutani Chemical Industry Co., Ltd.

Matsutani Chemical Industries Co., Ltd.

Koji Tsukuda

Yasuhiro Hoshii

Thomas V Gottemoller

Kimihito Wada

An easily dispersible granule of soybean protein having powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in an amount of at least 5 parts by weight per 100 parts by weight of the powdery soybean protein. A method for preparing such an easily dispersible granule of soybean protein in which powdery soybean protein is granulated while the powder is sprayed with an aqueous solution containing a carbohydrate which is not readily digestible and which is characterized by using at least 5 parts by weight of the hardly digestible carbohydrate per 100 parts by weight of the powdery soybean protein is also shown. An alternative method involves spraying a dry mix of soybean protein and not readily digestible carbohydrate with lecithin in water, and removing the water from the resultant lecithin-coated mix.

Easily dispersible granules of soybean protein

An easily dispersible granule of soybean protein contains powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in an amount of at least 5 parts by weight per 100 parts by weight of the powdery soybean protein. A method for preparing such an easily dispersible granule of soybean protein in which powdery soybean protein is granulated while the powder is sprayed with an aqueous solution containing a carbohydrate which is not readily digestible and which is characterized by using at least 5 parts by weight of the hardly digestible carbohydrate per 100 parts by weight of the powdery soybean protein is also disclosed.

Easily dispersible granules of soybean protein and method for preparing the same

An easily dispersible granule of soybean protein comprises powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in an amount of at least 5 parts by weight per 100 parts by weight of the powdery soybean protein. A method for preparing such an easily dispersible granule of soybean protein in which powdery soybean protein is granulated while the powder is sprayed with an aqueous solution containing a carbohydrate which is not readily digestible and which is characterized by using at least 5 parts by weight of the hardly digestible carbohydrate per 100 parts by weight of the powdery soybean protein is also disclosed. An Alternative method involves spraying a dry mix of soybean protein and not readily digestible carbohydrate with lecithin in water, and removing the water from the resultant lecithin-coated mix.

Easily dispersible granules of soybean protein and methods for preparing the same

A soluble isoflavone composition comprises isoflavone and a solubilizing agent consisting of anhydrous or water-containing propylene glycol and/or octenyl succinate-treated starch. The soluble isoflavone composition is prepared by, for instance, a method which comprises the step of heating isoflavone and a solubilizing agent consisting of anhydrous or water-containing propylene glycol and/or octenyl succinate-treated starch in the presence of water to thus solubilize isoflavone in water. The soluble isoflavone composition of the present invention has high solubility in water, is easily dissolved in water and is stable over a long period of time.

Soluble isoflavone composition and method for preparing the same

A method for preparing frozen baker's dough comprises the steps of blending ingredients for preparing bread including raw grain flour, 1 to 7 parts by weight of a processed starch per 100 parts by weight of the raw grain flour and 300 to 1000 units of a starch decomposition enzyme per 1 kg of the raw grain flour, the processed starch having a hot water solubility of not more than 8% by weight, a ratio of a cold water swelling power (Sc) to a hot water swelling power (Sh), Sc/Sh, ranging from 1.2 to 0.8 and a cold water swelling power ranging from 4 to 15, to thereby form a mixture; kneading the mixture while adding water to form a dough; and then freezing the dough.

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Kishiwada, Japan

Koji Tsukuda