[go: up one dir, main page]

WO2005120244A1 - Méthode pour produire un hydrolysat de protéine de soya - Google Patents

Méthode pour produire un hydrolysat de protéine de soya Download PDF

Info

Publication number
WO2005120244A1
WO2005120244A1 PCT/JP2005/010413 JP2005010413W WO2005120244A1 WO 2005120244 A1 WO2005120244 A1 WO 2005120244A1 JP 2005010413 W JP2005010413 W JP 2005010413W WO 2005120244 A1 WO2005120244 A1 WO 2005120244A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
soybean protein
extraction
extract
acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2005/010413
Other languages
English (en)
Japanese (ja)
Inventor
Ryotaro Sato
Xinqi Liu
Wataru Kugimiya
Toshihiro Nakamori
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP2006514515A priority Critical patent/JPWO2005120244A1/ja
Publication of WO2005120244A1 publication Critical patent/WO2005120244A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method for producing a soybean protein hydrolyzate having a good taste, and particularly to a method for producing a soybean protein hydrolyzate without passing through a step of acid precipitation (isoelectric point precipitation) of soybean protein. .
  • Protein hydrolyzate of soybean is a vegetable protein source and has recently been attracting attention due to its nutritional physiological effects such as recovery from fatigue and higher digestibility and absorption compared to undegraded protein. Re, the material.
  • soybean protein hydrolyzate has its own unpleasant taste and odor, and has been an issue to be improved when processed into various foods and drinks.
  • Patent Documents 1 and 2 Methods using activated carbon
  • Patent Documents 3, 4, 5, and 6 Methods using activated carbon
  • Patent Document 1 Japanese Patent Publication No. 56-52543
  • Patent Document 2 JP-A-3_272694
  • Patent Document 3 JP-A-4_190797
  • Patent Document 4 JP-A-4-341341
  • Patent Document 5 JP-A-4-45750
  • Patent Document 6 JP-A-7_264993
  • Patent Document 7 WO2004 / 013170
  • Patent Document 8 JP 2001-238693
  • Patent Document 9 WO2004 / 017751
  • a soybean protein hydrolyzate has been prepared by extracting soymilk from defatted soybeans, subjecting the soymilk to acidic isoelectric precipitation (acid precipitation), removing the whey component to obtain an acid precipitation card, and then subjecting this to an enzymatic reaction.
  • Acid precipitation acidic isoelectric precipitation
  • removing the whey component to obtain an acid precipitation card
  • an enzymatic reaction Manufactured by hydrolysis. That is, the protein extracted from okara goes through an acid precipitation step before hydrolysis.
  • the present inventors have conducted intensive studies on the above-mentioned problems, and as a result, a soybean protein hydrolyzate using a soybean protein that has not undergone the acid precipitation step as a substrate has a soybean protein that has undergone the acid precipitation step as a substrate.
  • the present inventors have found that unpleasant odor, bitterness, and sticking to the tongue are significantly reduced as compared with the case where the present invention is performed, and have completed the present invention
  • the present invention provides
  • Concentrated soy protein power A method for producing a soy protein hydrolyzate that extracts protein and hydrolyzes the resulting soy protein extract without going through an acid precipitation step.
  • a soybean protein hydrolyzate according to the above item 4 wherein the crude protein content per dry solid content is 80% by weight or more.
  • the present invention provides a soybean protein hydrolyzate having a good flavor with reduced unpleasant odor, bitterness, and bad taste such as stickiness to the tongue.
  • Another object of the present invention is to provide a method for producing a soybean protein hydrolyzate, which does not require a conventional complicated concentration step, in which the protein is once insolubilized by acid precipitation, and the pH is adjusted again to solubilize the protein.
  • the defatted soybean of the present invention has a low NSI (nitrogen solubility index) of 60 or more, particularly 80 or more, even if defatted soybeans defatted with a generally available solvent such as hexane are used.
  • NSI nitrogen solubility index
  • the use of denatured defatted soybeans is preferred because the protein can be easily extracted.
  • Concentrated soy protein can be obtained by washing raw soybeans, especially defatted soybeans, with an acidic aqueous medium or alcohol, performing solid-liquid separation, and removing whey components.
  • a dried product thereof is also commercially available as an acid concentrate / alcohol concentrate, and in the present invention, a product obtained by adding water thereto may be used as a starting material.
  • the acid washing is capable of dissolving whey components containing soy albumin as a main component.
  • a protein component containing soy globulin as a main component that is, a pH range in which storage proteins are not eluted, may be used. If the pH is preferably 4.2 to 4.8, soy globulin is hardly eluted into whey, so that the yield of protein components containing soy globulin as a main component is good.
  • the type of acid used for the acidification is not particularly limited, and examples thereof include inorganic acids such as phosphoric acid, hydrochloric acid, and sulfuric acid, and organic acids such as citric acid, malic acid, and lactic acid. They can be used alone or in combination of two or more.
  • the acid washing may be performed by immersing or stirring the defatted soybean in the above-mentioned acidic aqueous medium to bring it into contact.
  • This washing can increase the amount of crude protein per solid.
  • the higher the amount of crude protein per solid the higher the protein concentration of the extract obtained in the extraction process described below.Therefore, the amount of crude protein per solid should be 65% or more, especially 70% or more. Is preferred.
  • the acid washing method is not particularly limited, and a conventionally known method can be used.
  • the number of times of washing is not particularly limited, and multi-stage washing can be performed.
  • a multi-stage washing method in which acid washing is performed in multiple systems in parallel, the defatted soybean and the acid washing solution are brought into contact with each other by moving them in opposite directions, and solid-liquid separation is performed.
  • the countercurrent washing method not only can the washing be performed with a smaller amount of washing solution, but also the concentration efficiency of the protein can be increased, and the crude protein content per solid content by washing can be easily increased.
  • the number of times of washing by the countercurrent washing method is preferably two or three times.
  • the washing temperature is preferably 10 to 60 ° C., more preferably 20 to 50 ° C., and still more preferably 40 to 50 as long as the temperature is within a temperature range where the protein is not denatured. C, and the washing time is, for example, 5 to 60 minutes, preferably 10 to 30 minutes.
  • the method of solid-liquid separation following acid washing is not particularly limited, and a conventionally known separation apparatus may be used. It may be centrifuged by a centrifugal separator, or may be separated by a filter press, a screw press or the like. Addition of an emulsifier during acid washing improves the fluidity of the slurry, improves the solid-liquid separation, and facilitates separation.
  • the type of emulsifier is not particularly limited, but glycerin fatty acid esters of HLB 2 to 7 can be suitably exemplified, and the concentration thereof is preferably 0.001 to 0.1% by weight based on the low-denatured defatted soybean. preferable.
  • the protein is extracted from the concentrated soybean protein obtained by separating the insoluble fraction in this way.
  • protein is eluted into concentrated soybean protein water and separated from okara components, which are extraction residues.
  • the extraction may be carried out under neutral to alkaline conditions, but the pH is preferably 6.5 to 8.5, more preferably pH 7.0 to 8.0.
  • hydroxides, carbonates, and bicarbonates of alkali metals and alkaline earth metals such as sodium hydroxide and potassium hydroxide can be used.
  • Water can contain other components as long as it does not hinder the extraction of protein from concentrated soy protein. For example, a solution obtained by adding alcohol to water (aqueous alcohol), a solution obtained by adding salt to water and adding a salt, or the like can be used. You can.
  • the extraction temperature is preferably from 10 to 70 ° C, more preferably from 40 to 65 ° C, and even more preferably from 45 to 65 ° C. If the extraction temperature is too high, the soybean protein is denatured by heat. If the extraction temperature is too low, the viscosity increases, the separability between the extract and the extraction residue decreases, and the protein extraction rate also decreases. In particular, when the growth of microorganisms at the time of extraction becomes a problem, it is preferable to extract at 50 ° C or higher because growth can be suppressed.
  • the extraction time varies depending on the extraction scale, stirring conditions, and the like. Usually, 10 to 120 minutes is preferable, and 20 to 40 minutes is more preferable.
  • the extraction method in the present invention is not particularly limited.
  • concentrated soybean protein is dispersed in water and the protein is extracted by stirring or the like, and the protein extract and the okara component, which is the extraction residue, are separated. Good. This may be repeated a plurality of times to further extract the protein remaining in the okara component.
  • the protein concentration in the extract cannot be increased simply by repeating the extraction step multiple times in one system.
  • the most commonly used method for increasing the protein concentration of a protein extract is a method in which the extract is made acidic and the protein is separated and concentrated by so-called acid precipitation that precipitates the protein at the isoelectric point.
  • the present invention is characterized in that the extracted protein does not pass through the step of acid precipitation, whereby the effects of the present invention can be obtained.
  • the protein concentration in the extract can be easily increased, and no particular concentration step is required. Therefore, when it is necessary to increase the protein concentration, a countercurrent extraction method may be used.
  • the countercurrent extraction method is a multistage extraction method in which extraction is performed in parallel in a plurality of systems, and an extract is brought into contact between these systems by moving an extract relatively in opposite directions. Therefore, the countercurrent extraction method also includes a multistage extraction method in which only the extraction medium that does not move the extract is moved and the extract is brought into contact with the extract sequentially.
  • the extraction medium refers to water newly added for extraction or an extract containing a protein already used for extraction
  • the extract to be extracted refers to the above-mentioned concentrated soybean protein or the extract already extracted at least once. Refers to the extraction residue received.
  • the countercurrent extraction method is disclosed in Patent Document 7.
  • a countercurrent extraction method in which extraction is performed while the concentration difference between the extraction medium and the extract is always kept constant, for example, a new countercurrent extraction method with the highest protein concentration
  • the concentrated soybean protein is brought into contact with the extract with the highest solid content that has already been used for the extraction process, and the newly introduced water is brought into contact with the extraction residue that has already been subjected to the extraction process and has the lowest protein concentration. That can be S.
  • the amount of water used for the countercurrent extraction is not particularly limited, but is preferably 7 times by weight or less, preferably 2 to 6 times by weight, particularly preferably 3 to 4 times by weight, based on the solid content of the concentrated soybean protein. . This is not the amount of liquid at the time of initial extraction, but the total amount of liquid during steady-state extraction.
  • the number of extractions in the countercurrent extraction method may be two or more, but is preferably about two or three times, and particularly preferably three times. According to the three-stage countercurrent extraction method in which the extraction is performed three times, the protein remaining in the extraction residue can be reduced, and the recovery rate of the protein can be improved.
  • the countercurrent extraction method a pH gradient countercurrent extraction method, a continuous countercurrent extraction method, and a pH gradient continuous countercurrent extraction method can also be adopted.
  • the pH gradient countercurrent extraction method refers to a multistage extraction method in which the pH of an aqueous medium is gradually increased or decreased sequentially and then brought into contact with a soybean material in the countercurrent extraction method.
  • the three-stage countercurrent extraction method a three-stage extraction method in which the pH is increased (lowered) in the second extraction stage compared to the first extraction stage and the pH is increased (decreased) in the third extraction stage than in the second extraction stage. Examples can be given.
  • extraction method refers to an extraction method in which a multistage extraction step is continuously performed in the countercurrent extraction method.
  • pH gradient continuous countercurrent extraction method refers to an extraction method in which a multistage extraction step is continuously performed in the pH gradient countercurrent extraction method. According to these countercurrent extraction methods, the yield can be improved at lower cost.
  • the alkali used for pH adjustment in extraction can be used without any particular limitation as long as it is edible.
  • sodium hydroxide can be used
  • potassium hydroxide may be used in consideration of nutritional aspects. .
  • the soybean protein extract can be subjected to sterilization before the enzymatic reaction described below following the extraction.
  • sterilization apparatus used in the sterilizing step is not particularly limited as long as it is a normal sterilizing apparatus.
  • a continuous direct heat sterilizing apparatus of a steam injection system can be suitably used.
  • Specific examples of sterilization conditions include heat sterilization at a temperature of 100 to 160 ° C, preferably 105 to 145 ° C, for 3 seconds to 3 minutes.
  • protein is extracted from concentrated soybean protein, and the amount of crude protein per solid content of the obtained soybean protein extract is preferably 80% by weight or more, more preferably 85% or more.
  • Replying to The strong concentration is, for example, about 50% by weight of the crude protein in soymilk from which whey is not separated, so that a considerably high concentration can be obtained, and a high protein hydrolyzate can be obtained.
  • the obtained soybean protein extract is subsequently subjected to a hydrolysis reaction with a protease (protease).
  • the protein concentration of the soybean protein solution at the time of the enzymatic reaction is suitably 1% to 30% by weight, preferably 5% to 15% by weight, more preferably 8% to 12% by weight.
  • the protein concentration can be adjusted to this range by appropriately selecting extraction conditions such as extraction pH, extraction temperature, extraction time, amount of extract, and number of extractions. If the concentration is too low, there is no problem in enzymatic degradation, but it will increase the production cost of soybean protein hydrolyzate with poor productivity. Also, if the concentration of the soybean protein solution is too high, a large amount of enzyme is required for the reaction to proceed sufficiently, which is also undesirable.
  • the alkali for adjusting the pH of the hydrolyzed solution is not particularly limited, and sodium hydroxide may be used, or potassium hydroxide may be used in consideration of nutritional aspects.
  • acids can be used without particular limitation, and examples thereof include inorganic acids such as phosphoric acid, hydrochloric acid, and sulfuric acid, and organic acids such as citric acid, malic acid, and lactic acid. These may be used alone or in combination of two or more.
  • an organic acid such as citric acid can be used in view of flavor, it is preferable to use exoprotease or endoprotease alone or in combination. It can be of animal, plant or microbial origin.
  • serine proteases trypsin, chymotrypsin derived from animals, subtilisin derived from microorganisms, carboxypeptidase, etc.
  • thiol proteases papain, fusin, bromelain, etc. derived from plants
  • carboxyproteases pepsin derived from animals, etc.
  • enzymes containing endoprotease include “Alcalase” derived from Bacillus licheformis (Novozymes Japan Ltd.) ⁇ “ Protin A ”derived from Bacillus sbutyls (Daiwa Kasei Co., Ltd.) “Proteaze 3” (manufactured by Amano Enzyme Co., Ltd.), “Bioprase SP-15FG” (manufactured by Nagase ChemteX Corporation), and “Protin AC-10” (manufactured by Daiwa Kasei Co., Ltd.) Aspergillus oryzae-derived protease
  • the hydrolysis conditions of the present invention vary depending on the type of the protease used.
  • the amount and time of addition may be determined so that the target decomposition rate is achieved in the action pH range and the action temperature range of each protease.
  • a salt-restricted diet for example, a tube feeding diet
  • a pH of 5 to 10 is preferable because salt formation due to neutralization can be reduced.
  • the enzyme is allowed to act after maintaining the pH in an alkaline region of 8 to 9 for 5 minutes or more, preferably 20 to 90 minutes, a high-decomposition product can be efficiently obtained by a short-time decomposition reaction.
  • the degree of hydrolysis is performed until the soybean protein decomposition rate, which is the solubilization rate of 15% trichloroacetic acid in the protein component, is about 20 to 98%, more usually about 50 to 90%.
  • the time for which the protease is allowed to act varies depending on the activity and amount of the protease used, but is usually about 5 minutes to 24 hours, preferably about 30 minutes to 9 hours, more preferably about 1 hour to 4 hours. It can be. If the enzymatic decomposition time is too long, decay is likely to occur.
  • insolubles present in the hydrolyzed soybean protein solution may be added to prevent precipitation as sediment or precipitation.
  • the means of separating insolubles may be by filtration means such as filter press or membrane separation, but most usually centrifugation is used, especially using a centrifuge or liquid cyclone capable of continuous processing. Can be done.
  • the pH after the enzymatic reaction varies depending on the reaction conditions.
  • the force is usually in the range of pH 3 to 8.
  • insolubles preferably ⁇ 4 to 6.2, more preferably ⁇ 4.5 to 5.5. It is appropriate to do so. Since insoluble matter including undecomposed matter tends to agglomerate near the isoelectric point of soybean protein, in the ⁇ region, the cohesiveness of the insoluble matter is increased, and the separability during separation is increased. be able to. This operation is so-called acid precipitation. Since the protein precipitated by the acid is removed in the separation step, it is not particularly problematic to enter the acid precipitation step here.
  • the decomposition solution when the decomposition solution is supplemented with chlorides such as calcium and magnesium, salts such as sulfates, alkaline earth metal compounds such as hydroxides, or protein flocculants such as sodium polyacrylate, alginic acid, and chitin-chitosan,
  • chlorides such as calcium and magnesium
  • salts such as sulfates, alkaline earth metal compounds such as hydroxides
  • protein flocculants such as sodium polyacrylate, alginic acid, and chitin-chitosan
  • the phytic acid of the hydrolyzate can be reduced. If the reduction of phytic acid involves hydrolysis of phytate using phytase, which is preferred, and hydrolysis of phytate using phytase, the order of phytate degradation can be any combination. May be.
  • the reaction conditions of the phytase species to be used may be the same as those disclosed in Patent Document 9. By reducing phytic acid, absorption of trace metals such as calcium can be promoted.
  • the enzyme is dismissed.
  • the enzyme can be deprived by heat treatment (usually at 70 ° C .: at 150 ° C. for 30 minutes to several seconds).
  • the heat sterilization step following the hydrolysis reaction can also serve as the enzyme disappointment.
  • the soybean protein hydrolyzate solution obtained as described above can be used as it is or after being concentrated depending on the application, but can also be subjected to a sterilization / drying step.
  • the sterilization device used in the powerful sterilization-drying process is not particularly limited as long as it is a normal sterilization device.
  • a continuous direct heat sterilization device of a steam injection system is preferably used. be able to.
  • Specific examples of sterilization conditions include a temperature of 100 to 160 ° C., preferably 105 to 145 ° C., for about 3 seconds to 3 minutes.
  • the drying method is not particularly limited as long as it is a conventionally known drying method, and preferred examples include freeze drying, spray drying, and drying under reduced pressure.
  • various compounding components such as an emulsifying component, a stabilizing component, a nutritional component, and a sweet component can be added.
  • TCA triclomouth acetic acid
  • the three-stage countercurrent extraction was based on a pH gradient three-stage countercurrent extraction. All extractions were performed at 60 ° C, solid-liquid separation was performed by centrifugation at 1500 G for 10 minutes, and the pH of the extract was adjusted using a 20% sodium hydroxide solution.
  • the extract E-3, E-6, and E-9 having a solid content of 10% or more were mixed, and then the solid content was adjusted to 9%.
  • the pH was adjusted to 7.0, and the mixture was sterilized at 140 ° C for 10 seconds using a steam injection continuous direct heat sterilizer to obtain a soybean protein extract.
  • the crude protein mass per dry solid was 86.7%.
  • Alcalase (produced by Novozymes Japan Ltd.) was added as a proteolytic enzyme to the soybean protein extract prepared in Example 1 at an EZS ratio of 0.05% and hydrolyzed at 50 ° C for 4 hours (15). / 0 TCA solubility, 30%). After the enzyme reaction, the soybean protein hydrolyzate was deactivated at 140 ° C for 10 seconds using a steam injection continuous direct heat sterilizer, and then spray-dried with a spray drier.
  • the soybean protein extract prepared in Example 1 was spray-dried to prepare a powdery separated soybean protein having a water content of 5%, and then an 8% solution of pH 8.8 was prepared. After keeping the prepared solution at 55 ° C for 20 minutes, the EZS ratio was 2 as the protease.
  • "Bioprase SP_15FG" manufactured by Nagase ChemteX Corporation
  • Cyanic acid was added to the soybean protein hydrolyzed solution after the enzyme reaction to adjust the pH to 4.5, and then centrifuged (1500 G, 15 minutes) to separate and remove insoluble matter including undegraded matter.
  • the obtained centrifuged supernatant was sterilized at 140 ° C for 10 seconds using a continuous direct heat sterilization apparatus of a steam injection system, and then water was removed by freeze-drying.
  • the protein curd was hydrated and stirred to prepare a curd slurry (DM 9.0%), and the pH was adjusted to 8.8 with a sodium hydroxide solution.
  • "Pioprase SP-15FG” produced by Nagase ChemteX Corporation
  • EZS ratio 1.8%
  • hydrolysis 50 ° C for 4 hours.
  • TCA solubility 60%
  • the obtained centrifugal supernatant was sterilized at 140 ° C for 10 seconds using a continuous direct heat sterilization apparatus of a steam injection method, and then water was removed by freeze-drying.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Cette invention vise à fournir un hydrolysat de protéine de soya au goût excellent et présentant des saveurs indésirables atténuées telles que l’odeur désagréable et une certaine aigreur et viscosité au contact de la langue. L’hydrolysat de protéine de soya existant est produit en extrayant le lait de soya des fèves de soya dégraissées, en retirant le lactosérum par précipitation isoélectrique sous des conditions acides (précipitation acide) pour donner un précipité caillebotté et ensuite en l'hydrolysant par une réaction enzymatique. Plus précisément, la protéine est soumise à l’étape de précipitation acide avant l’hydrolyse. En utilisant une protéine de soya non soumise à une telle étape de précipitation acide en tant que substrat, il est possible de fournir un hydrolysat de protéine de soya ayant une odeur bien moins désagréable et une aigreur et viscosité amoindries.
PCT/JP2005/010413 2004-06-07 2005-06-07 Méthode pour produire un hydrolysat de protéine de soya Ceased WO2005120244A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2006514515A JPWO2005120244A1 (ja) 2004-06-07 2005-06-07 大豆蛋白加水分解物の製造法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2004-168667 2004-06-07
JP2004168667 2004-06-07

Publications (1)

Publication Number Publication Date
WO2005120244A1 true WO2005120244A1 (fr) 2005-12-22

Family

ID=35502743

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2005/010413 Ceased WO2005120244A1 (fr) 2004-06-07 2005-06-07 Méthode pour produire un hydrolysat de protéine de soya

Country Status (2)

Country Link
JP (1) JPWO2005120244A1 (fr)
WO (1) WO2005120244A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007319046A (ja) * 2006-05-31 2007-12-13 Fuji Oil Co Ltd 大豆蛋白の製造方法
JP2008022826A (ja) * 2006-07-25 2008-02-07 Fuji Oil Co Ltd 大豆蛋白加水分解物の製造法
JP2010248134A (ja) * 2009-04-16 2010-11-04 Rheology Kino Shokuhin Kenkyusho:Kk ペプチド組成物
JP2019506451A (ja) * 2016-01-22 2019-03-07 シンファー ティアン−リー （ハンツォウ） ファーマシー カンパニー リミテッドＳｉｎｐｈａｒ Ｔｉａｎ−Ｌｉ （Ｈａｎｇｚｈｏｕ） Ｐｈａｒｍａｃｙ Ｃｏｍｐａｎｙ Ｌｉｍｉｔｅｄ ウォールナットオリゴペプチド粉及びその調製方法と使用
WO2020226167A1 (fr) * 2019-05-08 2020-11-12 不二製油グループ本社株式会社 Support pour absorption de composant volatile
CN112940842A (zh) * 2021-03-19 2021-06-11 东北农业大学 一种利用两步酶解制备低苦味豆粉和高品质豆油的方法
CN113575751A (zh) * 2021-07-16 2021-11-02 苏陀科技(深圳)有限公司 一种低异味的大豆分离蛋白的加工方法
EP3928632A1 (fr) * 2020-06-26 2021-12-29 Improve Production d'isolats de protéines végétales non précipités

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55156554A (en) * 1979-05-25 1980-12-05 Nisshin Oil Mills Ltd:The Preparation of soybean protein
WO2004013170A1 (fr) * 2002-08-05 2004-02-12 Fuji Oil Co.,Ltd Procede de production de proteine de soja

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55156554A (en) * 1979-05-25 1980-12-05 Nisshin Oil Mills Ltd:The Preparation of soybean protein
WO2004013170A1 (fr) * 2002-08-05 2004-02-12 Fuji Oil Co.,Ltd Procede de production de proteine de soja

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007319046A (ja) * 2006-05-31 2007-12-13 Fuji Oil Co Ltd 大豆蛋白の製造方法
JP2008022826A (ja) * 2006-07-25 2008-02-07 Fuji Oil Co Ltd 大豆蛋白加水分解物の製造法
JP2010248134A (ja) * 2009-04-16 2010-11-04 Rheology Kino Shokuhin Kenkyusho:Kk ペプチド組成物
JP2019506451A (ja) * 2016-01-22 2019-03-07 シンファー ティアン−リー （ハンツォウ） ファーマシー カンパニー リミテッドＳｉｎｐｈａｒ Ｔｉａｎ−Ｌｉ （Ｈａｎｇｚｈｏｕ） Ｐｈａｒｍａｃｙ Ｃｏｍｐａｎｙ Ｌｉｍｉｔｅｄ ウォールナットオリゴペプチド粉及びその調製方法と使用
US11072637B2 (en) 2016-01-22 2021-07-27 Sinphar Tian-Li (Hangzhou) Pharmacy Company Limited Walnut oligopeptide powder, preparation method and application thereof
WO2020226167A1 (fr) * 2019-05-08 2020-11-12 不二製油グループ本社株式会社 Support pour absorption de composant volatile
JPWO2020226167A1 (fr) * 2019-05-08 2020-11-12
JP7497725B2 (ja) 2019-05-08 2024-06-11 不二製油株式会社 揮散成分吸着用担体
EP3928632A1 (fr) * 2020-06-26 2021-12-29 Improve Production d'isolats de protéines végétales non précipités
WO2021260169A1 (fr) * 2020-06-26 2021-12-30 Improve Production d'isolats de protéines végétales non précipitées
CN116507214A (zh) * 2020-06-26 2023-07-28 因普罗夫公司 非沉淀的植物蛋白质分离物的生产
CN112940842A (zh) * 2021-03-19 2021-06-11 东北农业大学 一种利用两步酶解制备低苦味豆粉和高品质豆油的方法
CN113575751A (zh) * 2021-07-16 2021-11-02 苏陀科技(深圳)有限公司 一种低异味的大豆分离蛋白的加工方法

Also Published As

Publication number Publication date
JPWO2005120244A1 (ja) 2008-04-03

Similar Documents

Publication Publication Date Title
JP5125514B2 (ja) 大豆ペプチド混合物の製造法
US6221423B1 (en) Short-chained peptide material
EP0087247B2 (fr) Procédé de préparation d'hydrolysats de protéines
CN101686708A (zh) 酸溶性大豆蛋白质的制备方法
JP2001238693A (ja) 大豆蛋白加水分解物の製造方法
JPS62171645A (ja) 蛋白質加水分解物の香味の調節方法
WO2005120244A1 (fr) Méthode pour produire un hydrolysat de protéine de soya
EP1365660B1 (fr) Procede de preparation d'hydrolysat de proteines a partir de farine de soja
EP1372407B1 (fr) Procede de preparation d'un hydrolysat hautement proteique
NZ203348A (en) Enzymatic hydrolysis of protein
JP2007319046A (ja) 大豆蛋白の製造方法
JP2000516635A (ja) 加水分解度の高い植物性ペプトンを得る方法およびその利用法
US7112424B2 (en) Process for the preparation of protein hydrolysate from legumes
WO2002069732A1 (fr) Procede de preparation d'hydrolysat de proteine a partir de farine de soja
US6896917B2 (en) Process for preparation of protein-hydrolysate from soy flour
JPWO2006080426A1 (ja) 大豆蛋白の製造方法
JPWO2005089565A1 (ja) ペプチド混合物の製造法
EP0087245B1 (fr) Procédé de préparation de protéines pour l'hydrolyse
JPH07227217A (ja) 高水溶性大豆タンパク質
US6420133B1 (en) Process for the preparation of a high protein hydrolysate
JP5365515B2 (ja) 分岐鎖アミノ酸高含有の蛋白質分解物の製造法
JP3183088B2 (ja) 呈味性蛋白質加水分解物の製造法
JPH10279595A (ja) 卵黄低分子ペプチド
ZA200307566B (en) A process for the preparation of a high protein hydrolysate.

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KM KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NG NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2006514515

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

WWW Wipo information: withdrawn in national office

Country of ref document: DE

122 Ep: pct application non-entry in european phase