Fuji Oil Company Limited

Wataru Kugimiya

Kazunobu Tsumura

Kumiko Hoshino

Mitsutaka Kohno

Yasushi Nakamura

Toshio Kiriyama

Tatsumi Miyazaki

Koichi Kuramori

Keisuke Tsuge

Rie Takee

Tohru Kudo

Tsutomo Saito

Tsutomu Saitoh

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&#xb0; 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.

Process for producing a soybean protein usable in acidic foods

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.

Fractionation of soybean 7S globulin and 11S globulin and process for producing the same

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.

Soybean protein hydrolysates, their production and use

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.

Soybean protein hydrolysate, process for producing the same, and meat

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.

Growing community of inventors

Tsukuba-gun, Japan

Wataru Kugimiya