JP7578986B2 - 種子貯蔵タンパク質を用いた乳化組成物及びその製造方法 - Google Patents

種子貯蔵タンパク質を用いた乳化組成物及びその製造方法 Download PDF

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JP7578986B2
JP7578986B2 JP2021516196A JP2021516196A JP7578986B2 JP 7578986 B2 JP7578986 B2 JP 7578986B2 JP 2021516196 A JP2021516196 A JP 2021516196A JP 2021516196 A JP2021516196 A JP 2021516196A JP 7578986 B2 JP7578986 B2 JP 7578986B2
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protein
emulsion composition
emulsion
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JPWO2020218402A1 (https=
JPWO2020218402A5 (https=
Inventor
知也 竹村
昌志 中林
康生 松村
健太郎 松宮
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Mizkan Holdings Co Ltd
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Mizkan Holdings Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B20/00—Preservation of edible oils or fats
    • A23B20/10—Preservation of edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Edible Oils And Fats (AREA)
  • Seasonings (AREA)
  • Biochemistry (AREA)
JP2021516196A 2019-04-26 2020-04-23 種子貯蔵タンパク質を用いた乳化組成物及びその製造方法 Active JP7578986B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2019086309 2019-04-26
JP2019086309 2019-04-26
PCT/JP2020/017450 WO2020218402A1 (ja) 2019-04-26 2020-04-23 種子貯蔵タンパク質を用いた乳化組成物及びその製造方法

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JPWO2020218402A1 JPWO2020218402A1 (https=) 2020-10-29
JPWO2020218402A5 JPWO2020218402A5 (https=) 2023-08-14
JP7578986B2 true JP7578986B2 (ja) 2024-11-07

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JP2021516196A Active JP7578986B2 (ja) 2019-04-26 2020-04-23 種子貯蔵タンパク質を用いた乳化組成物及びその製造方法

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US (1) US12568997B2 (https=)
EP (1) EP3959996A4 (https=)
JP (1) JP7578986B2 (https=)
TW (1) TWI853923B (https=)
WO (1) WO2020218402A1 (https=)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6755568B1 (ja) * 2019-01-23 2020-09-16 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 食用植物乾燥粉末、飲食品及びその製造方法
WO2022202999A1 (ja) * 2021-03-26 2022-09-29 不二製油グループ本社株式会社 植物性マヨネーズ様食品
DE202022104467U1 (de) 2022-08-05 2022-08-23 Prabhakar Ramesh Bhandari Zusammensetzung zur Verbesserung der physiologischen und biochemischen Eigenschaften und zur Verlängerung der Lagerfähigkeit von Glycin max

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003189811A (ja) 2001-12-27 2003-07-08 Maeda Super Techno:Kk 豆乳の製造方法、豆乳、豆腐およびこれら製造用大豆粉末
WO2005046361A1 (de) 2003-10-20 2005-05-26 Rudolf Wild Gmbh & Co. Kg Proteinpulver und daraus erhaltenes proteinhaltiges getränk
JP2010519928A (ja) 2007-03-02 2010-06-10 スペシャルティ プロテイン プロデューサーズ リミテッド ライアビリティ カンパニー 大豆材料から脂肪を分離する方法及びそこから製造される組成物
JP2012110244A (ja) 2010-11-19 2012-06-14 Nisshin Oillio Group Ltd 酸性水中油型乳化調味料

Family Cites Families (10)

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JPS54110348A (en) * 1978-02-20 1979-08-29 Otsuka Noboru Production of active soybean emulsion
JPS6131056A (ja) * 1984-07-25 1986-02-13 K Baiorojikaru Sci Lab:Kk ホイッピングクリームの製造方法
JP3477786B2 (ja) * 1994-02-04 2003-12-10 鐘淵化学工業株式会社 水中油型乳化油脂組成物
JP4090468B2 (ja) 2002-10-30 2008-05-28 セーフテック・インターナショナル株式会社 大豆粉の製造方法および豆乳の製造方法
JP4204564B2 (ja) 2004-02-23 2009-01-07 セーフテック・インターナショナル株式会社 大豆含有調味料の製造方法
WO2006082640A1 (ja) * 2005-02-03 2006-08-10 Peace Beans Co., Ltd. 大豆を用いたマヨネーズ風ソースの製造方法及び大豆を用いたマヨネーズ風ソース
US9107428B2 (en) 2005-05-30 2015-08-18 Fuji Oil Company, Limited Fractionated soybean protein material, processed soybean suitable for the material, and processes for production of the soybean protein material and the processed soybean
JP5353244B2 (ja) 2006-12-06 2013-11-27 不二製油株式会社 分画大豆蛋白素材の製造法
EP2658392B1 (en) * 2010-12-27 2015-04-15 Unilever N.V. Stabilized edible oil-in-water emulsion comprising ground pulse seed
US9101158B2 (en) 2011-06-07 2015-08-11 Fuji Oil Company Limited Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003189811A (ja) 2001-12-27 2003-07-08 Maeda Super Techno:Kk 豆乳の製造方法、豆乳、豆腐およびこれら製造用大豆粉末
WO2005046361A1 (de) 2003-10-20 2005-05-26 Rudolf Wild Gmbh & Co. Kg Proteinpulver und daraus erhaltenes proteinhaltiges getränk
US20070059429A1 (en) 2003-10-20 2007-03-15 Rudplf Wild Gmbh & Co. Kg Protein powder and protein-containing drink obtained therefrom
JP2007508817A (ja) 2003-10-20 2007-04-12 ルドルフ ヴィルド ゲーエムベーハー ウント ツェーオー カーゲー タンパク質粉末及びそれから得られるタンパク質含有飲料
JP2010519928A (ja) 2007-03-02 2010-06-10 スペシャルティ プロテイン プロデューサーズ リミテッド ライアビリティ カンパニー 大豆材料から脂肪を分離する方法及びそこから製造される組成物
JP2012110244A (ja) 2010-11-19 2012-06-14 Nisshin Oillio Group Ltd 酸性水中油型乳化調味料

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Title
EVANS, M., RATCLIFFE, I. , and WILLIAMS, P.A.，Emulsion stabilisation using polysaccharide-protein complexes，Current Opinion in Colloid & Interface Science，2013年08月，Vol.18, Issue 4，p.272-282
LIU, Fu, and TANG, Chuan-He，Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying p，Food Hydrocolloids，2016年10月，Vol.60，p.606-619
NAKAMURA, Akihiro, MAEDA, Hirokazu, and CORREDIG, Milena，Influence of Heating on Oil-in-Water Emulsions Prepared with Soybean Soluble Polysaccharide，J. Agric. Food Chem.，2007年，Vol.55，p.502-509
XU, Duoxia et al.，Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability o，LWT - Food Science and Technology，2016年03月，Vol. 66，p.590-597
XU, Yan-Teng and LIU, Ling-ling，Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides，J. Agric. Food Chem.，2016年，Vol.64，p.7275-7284
YAMAUCHI, Fumio, OGAWA, Yasushi, and KAMATA, Yoshiro，Emulsifying Properties of Soybean β-Conglycinin and Glycinin: Evaluation by Turbidimetry，Agric. Biol. Chem.，1982年，Vol.46, No.3，p.615-621
大豆の科学，1997年06月20日，p.27
谷澤容子 他，微細化された各種農産食品素材の起泡性および乳化性の検討，日本調理科学会誌，2018年，Vol.51, No.1，p.26-36

Also Published As

Publication number Publication date
TWI853923B (zh) 2024-09-01
TW202103565A (zh) 2021-02-01
WO2020218402A1 (ja) 2020-10-29
JPWO2020218402A1 (https=) 2020-10-29
EP3959996A1 (en) 2022-03-02
EP3959996A4 (en) 2022-11-09
US12568997B2 (en) 2026-03-10
US20220046968A1 (en) 2022-02-17

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