Fuji Oil Company Limited

Shigeru Ashida

Takayasu Motoyama

Masahiko Samoto

Mitsutaka Kohno

Jiro Kanamori

Masayuki Shibata

Sayuri Kitagawa

Masashi Asanoma

Mai Kanda

Yuusuke Shishido

Koichi Saito

Hirofumi Kugitani

Hideo Sugano

Norifumi Adachi

Takahiro Tsuruda

Tsukasa Kiyama

Masanobu Yanagisawa

Chizuru Ueno

Eriko Harada

Ayako Ogama

Yuki Usui

Kohsuke Ito

Miyuki Kanaya

Kumiko Yoshioka

The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.

Mung bean protein gel composition and cheese-like food

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

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 conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage

Growing community of inventors

Ibaraki, Japan

Shigeru Ashida