JP7465611B2 - 保存安定性に優れた全脂組織状蛋白 - Google Patents
保存安定性に優れた全脂組織状蛋白 Download PDFInfo
- Publication number
- JP7465611B2 JP7465611B2 JP2023529707A JP2023529707A JP7465611B2 JP 7465611 B2 JP7465611 B2 JP 7465611B2 JP 2023529707 A JP2023529707 A JP 2023529707A JP 2023529707 A JP2023529707 A JP 2023529707A JP 7465611 B2 JP7465611 B2 JP 7465611B2
- Authority
- JP
- Japan
- Prior art keywords
- soybeans
- protein
- mass
- content
- raw material
- 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.)
- Active
Links
- 108090000623 proteins and genes Proteins 0.000 title claims description 82
- 102000004169 proteins and genes Human genes 0.000 title claims description 82
- 238000003860 storage Methods 0.000 title description 21
- 235000010469 Glycine max Nutrition 0.000 claims description 197
- 244000068988 Glycine max Species 0.000 claims description 196
- 239000002994 raw material Substances 0.000 claims description 53
- 238000000034 method Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 23
- 239000002245 particle Substances 0.000 claims description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- 210000001519 tissue Anatomy 0.000 claims description 13
- 238000000227 grinding Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 10
- 210000000577 adipose tissue Anatomy 0.000 claims description 4
- 239000003921 oil Substances 0.000 description 71
- 235000018102 proteins Nutrition 0.000 description 71
- 239000003925 fat Substances 0.000 description 56
- 235000019624 protein content Nutrition 0.000 description 24
- 235000013312 flour Nutrition 0.000 description 22
- 238000012360 testing method Methods 0.000 description 13
- 239000013067 intermediate product Substances 0.000 description 9
- 238000005259 measurement Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 230000008520 organization Effects 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 238000010561 standard procedure Methods 0.000 description 6
- 244000052616 bacterial pathogen Species 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000019587 texture Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000002779 inactivation Effects 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 102000034240 fibrous proteins Human genes 0.000 description 2
- 108091005899 fibrous proteins Proteins 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 208000003643 Callosities Diseases 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 240000001549 Ipomoea eriocarpa Species 0.000 description 1
- 235000005146 Ipomoea eriocarpa Nutrition 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- 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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
- Edible Oils And Fats (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021103457 | 2021-06-22 | ||
| JP2021103457 | 2021-06-22 | ||
| PCT/JP2022/021081 WO2022270190A1 (ja) | 2021-06-22 | 2022-05-23 | 保存安定性に優れた全脂組織状蛋白 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JPWO2022270190A1 JPWO2022270190A1 (https=) | 2022-12-29 |
| JPWO2022270190A5 JPWO2022270190A5 (https=) | 2024-02-27 |
| JP7465611B2 true JP7465611B2 (ja) | 2024-04-11 |
Family
ID=84544530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2023529707A Active JP7465611B2 (ja) | 2021-06-22 | 2022-05-23 | 保存安定性に優れた全脂組織状蛋白 |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US12262721B2 (https=) |
| EP (1) | EP4360465A4 (https=) |
| JP (1) | JP7465611B2 (https=) |
| CN (1) | CN117460421A (https=) |
| WO (1) | WO2022270190A1 (https=) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2024166664A1 (https=) * | 2023-02-09 | 2024-08-15 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003079320A (ja) | 2001-09-12 | 2003-03-18 | Japan Steel Works Ltd:The | 大豆の組織化方法および組織化装置 |
Family Cites Families (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5437845A (en) | 1977-08-31 | 1979-03-20 | Nisshin Oil Mills Ltd | Production of texturized soy bean protein |
| US4369195A (en) | 1979-07-25 | 1983-01-18 | The University Of Illinois Foundation | Extrusion texturization of full-fat soybean and product thereof |
| JPS5655158A (en) | 1979-10-11 | 1981-05-15 | Nisshin Oil Mills Ltd:The | Preparation of textural soybean protein |
| JPS60199350A (ja) | 1984-03-23 | 1985-10-08 | Norin Suisansyo Shokuhin Sogo Kenkyusho | 肉様食品の製造方法 |
| JPS60221041A (ja) | 1984-04-18 | 1985-11-05 | Fuji Oil Co Ltd | 蛋白素材の製造法 |
| JPS6158539A (ja) | 1984-08-29 | 1986-03-25 | Nisshin Oil Mills Ltd:The | スナツク様菓子の製造法 |
| JPS62186752A (ja) * | 1986-02-12 | 1987-08-15 | Tech Res Assoc Extru Cook Food Ind | 組織状植物蛋白の製造方法 |
| JPS63240749A (ja) * | 1987-03-30 | 1988-10-06 | Fuji Oil Co Ltd | 蛋白素材の製造法 |
| JP2621221B2 (ja) * | 1987-09-08 | 1997-06-18 | 三菱化学株式会社 | 蛋白質組織化食品の製造方法 |
| US4943441A (en) | 1989-03-03 | 1990-07-24 | Nestec S.A. | Method of producing simulated meat product from whole soybeans |
| JPH0646914B2 (ja) | 1990-05-24 | 1994-06-22 | 不二製油株式会社 | 組織状蛋白食品の製造方法 |
| JP2656141B2 (ja) | 1990-07-25 | 1997-09-24 | 不二製油株式会社 | 組織状大豆蛋白食品の製造方法 |
| JPH04112763A (ja) * | 1990-09-03 | 1992-04-14 | Nisshin Oil Mills Ltd:The | 脱脂大豆および組織状大豆蛋白の製造法 |
| JP3216817B2 (ja) * | 1991-03-29 | 2001-10-09 | 株式会社日清製粉グループ本社 | 醤油用加工原料の製造法 |
| JP4928688B2 (ja) | 2001-08-10 | 2012-05-09 | 社団法人岡山県農業開発研究所 | 加工生大豆粉の製造方法 |
| TWI308058B (en) | 2006-07-12 | 2009-04-01 | Food Industry Res & Dev Inst | Vegetarian meat and manufacture method thereof |
| JP2014143969A (ja) * | 2013-01-30 | 2014-08-14 | Nisshin Oillio Group Ltd | 組織状大豆蛋白の製造方法 |
| JP2015144593A (ja) * | 2014-02-04 | 2015-08-13 | 日清オイリオグループ株式会社 | 組織状大豆蛋白及びその製造方法 |
| JP2016146753A (ja) * | 2015-02-10 | 2016-08-18 | 不二製油株式会社 | 脱脂豆乳の製造法 |
| JP6592264B2 (ja) | 2015-03-27 | 2019-10-16 | 日清オイリオグループ株式会社 | 粒状大豆蛋白の製造方法 |
| JP7134676B2 (ja) * | 2017-04-06 | 2022-09-12 | 日清オイリオグループ株式会社 | 組織状大豆蛋白の製造方法 |
| JP7252034B2 (ja) * | 2019-03-28 | 2023-04-04 | 日清オイリオグループ株式会社 | 組織状大豆蛋白の製造方法 |
-
2022
- 2022-05-23 CN CN202280040119.4A patent/CN117460421A/zh active Pending
- 2022-05-23 EP EP22828109.3A patent/EP4360465A4/en active Pending
- 2022-05-23 JP JP2023529707A patent/JP7465611B2/ja active Active
- 2022-05-23 WO PCT/JP2022/021081 patent/WO2022270190A1/ja not_active Ceased
- 2022-05-23 US US18/573,414 patent/US12262721B2/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003079320A (ja) | 2001-09-12 | 2003-03-18 | Japan Steel Works Ltd:The | 大豆の組織化方法および組織化装置 |
Also Published As
| Publication number | Publication date |
|---|---|
| EP4360465A1 (en) | 2024-05-01 |
| CN117460421A (zh) | 2024-01-26 |
| JPWO2022270190A1 (https=) | 2022-12-29 |
| WO2022270190A1 (ja) | 2022-12-29 |
| US12262721B2 (en) | 2025-04-01 |
| EP4360465A4 (en) | 2025-01-15 |
| US20240260606A1 (en) | 2024-08-08 |
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