Fuji Oil Company Limited

Yasushi Nakamura

Motohiko Hirotsuka

Yasuo Otani

Kazunobu Tsumura

Wataru Kugimiya

Kumiko Hoshino

Koichi Kuramori

Tatsumi Miyazaki

Rie Takee

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

A process for preparing a separated soybean protein, by the steps of preparing an aqueous slurry of defatted soybeans, removing water-insoluble components from the slurry and collecting a protein component from the obtained soybean milk, wherein in preparing an aqueous slurry of defatted soybeans, an antioxidant and a chelating agent are added, or at least one member selected from the group consisting of ascorbic acid, erythorbic acid and their salts is added in an amount of at least 0.1 part by weight per 100 parts by dry weight of the defatted soybeans. The process gives a soybean protein which shows improved resistance to discoloration when heat-treated at a high temperature.

Process for preparation of soybean protein

There is disclosed a process for producing a soybean protein material and a soybean protein by extracting defatted soybean milk from a defatted soybean raw material in an aqueous system by preventing association of soybean proteins, separating the defatted soybean milk from the system to obtain an extraction residue as the soybean protein material, and isolating a soybean protein from the defatted soybean milk, said defatted soybean milk being kept at 40.degree. C. or lower until isolation of said soybean protein. The isolated soybean protein having properties that can form a transparent solution and gel which cannot be obtained by a conventional isolated soybean protein is disclosed. The soybean protein material has excellent water retention and oil retention together with minimized mouthfeel change due to freeze-thaw treatment.

Defatted soybean milk, soybean protein and soybean protein material and

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Ibaraki-ken, Japan

Yasushi Nakamura