WO2003022069A1 - Procede de production d'une poudre de proteines de soja - Google Patents

Procede de production d'une poudre de proteines de soja Download PDF

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Publication number
WO2003022069A1
WO2003022069A1 PCT/JP2002/005132 JP0205132W WO03022069A1 WO 2003022069 A1 WO2003022069 A1 WO 2003022069A1 JP 0205132 W JP0205132 W JP 0205132W WO 03022069 A1 WO03022069 A1 WO 03022069A1
Authority
WO
WIPO (PCT)
Prior art keywords
soybean protein
soy protein
powder
dextrin
weight
Prior art date
Application number
PCT/JP2002/005132
Other languages
English (en)
Japanese (ja)
Inventor
Shoji Kure
Yasuo Otani
Original Assignee
Fuji Oil Company,Limited
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 Company,Limited filed Critical Fuji Oil Company,Limited
Priority to KR10-2004-7003302A priority Critical patent/KR20040036933A/ko
Priority to JP2003526210A priority patent/JP4103797B2/ja
Publication of WO2003022069A1 publication Critical patent/WO2003022069A1/fr

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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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • 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 powdery soybean protein material which does not become mako without using a powerful stirrer and has excellent water dispersibility.
  • soy protein powder When manufacturing and processing food using soy protein powder, it is often dissolved and dispersed in water for handling.
  • NMI ratio of soluble protein content in soy protein powder
  • the higher the ratio of soluble protein content in soy protein powder can be expressed by the nitrogen water solubility coefficient
  • the higher the amount of mako water does not penetrate inside, only the powder surface gets wet with water, (A state in which large grains are formed), and it takes considerable time to completely disperse and dissolve the soybean protein powder.
  • the powder often became powdery when dissolved in water, making it difficult to handle during work.
  • JP Japanese Patent Application Laid-Open No. 2000-102352
  • JP-A-8-154593 Japanese Patent Application Laid-Open No. 8-154593
  • these methods are effective when dissolving on a beaker scale or on a production scale as long as powerful stirring and emulsifying equipment such as a powder blender, a milder, and a high-pressure homogenizer can be used for dissolution.
  • Japanese Patent Application Laid-Open No. 9-275911 discloses a method of producing a powdery soybean protein material by adding a partially hydrolyzed starch (dextrin) to a soybean protein solution before spray-drying the soybean protein solution.
  • a method is disclosed in which 2 to 40 parts by weight of (trin) is dissolved in 100 parts by weight of the solid content of a soybean protein solution, followed by spray drying to obtain a powdery soybean protein material.
  • this method differs from the present invention in the step of adding dextrin in that dextrin is mixed and dissolved before powdering the soybean protein solution.
  • the present invention exhibits excellent water dispersibility even under weak stirring conditions without strong stirring on a production scale, and also has sufficient gel-forming properties required for soy protein.
  • a powdery soybean protein material is provided. Disclosure of the invention
  • the inventors of the present invention have conducted intensive studies to solve the above-mentioned problems.
  • a soybean protein solution was spray-dried, once powdered, and further subjected to a soybean protein powder.
  • Spray a dextrin solution with a specific DE value and attach The finding that the powdery soybean protein material obtained by the coating has sufficient gel-forming properties and has excellent water dispersibility even with weak stirring has led to the completion of the present invention.
  • a method for producing a powdery soy protein material which comprises spraying dextrin having a DE value of 10 to 25 on a soy protein powder.
  • the present invention is characterized in that dextrin having a specific DE value is sprayed on soybean protein powder and dextrin is adhered to the surface of the soybean protein powder.
  • the method of spraying, the type of equipment used, and the method of drying after spraying are not particularly limited.
  • the soybean protein powder is fluidized by wind pressure in a closed fluidized bed such as a fluidized bed drier (for example, Flowco One Night), and dextrin is added to the powder.
  • a method in which the excipient is dissolved and sprayed in the form of a mist and adhered thereto, and at the same time, the powder is dried by heating the fluidized bed.
  • the excipient liquid refers to a solution that is sprayed and adhered to soybean protein powder, and can also be called a binder liquid or a binding liquid.
  • the water dispersibility can be enhanced by the hydration of dextrin even with a small amount of dextrin added.
  • the composition ratio of soy protein in the powdery soy protein material is hardly reduced, the effect on gel formation, which is an important function of soy protein, is extremely small.
  • the powder is prepared in a state where soybean protein and dextrin molecules are uniformly dispersed in the solution.
  • dextrin is not necessarily adhered mainly to the surface of the soybean protein powder, a larger amount of dextrin is added than in the method of the present invention in order to enhance water dispersibility. Do I need to do that. In this case, the composition ratio of soybean protein in the powdery soybean protein material is reduced, which may decrease the gel-forming property of soybean protein.
  • the dextrin powder does not adhere to the surface of the soybean protein powder only by mixing the dextrin powder, so that the water dispersibility is not improved.
  • the “soy protein powder” used in the present invention for example, an isolated soy protein obtained by extracting a soybean material such as soybean or defatted soybean with water, separating by acid precipitation, neutralizing, and powdering by spray drying or the like is used. I can do it.
  • the aqueous extraction is carried out by adding an aqueous solvent to the soybean material and stirring to form a slurry, and the insoluble fraction (okara) is separated and removed by a method such as centrifugation or filtration to obtain soymilk.
  • acids combined use with mineral acids such as hydrochloric acid and sulfuric acid or other organic acids, etc.
  • the curd is neutralized by adding alkalis (sodium hydroxide, calcium hydroxide, etc.) to obtain a soybean protein solution.
  • alkalis sodium hydroxide, calcium hydroxide, etc.
  • heat sterilization or the like is usually performed, and the solution is dried by means such as spray drying using a spray dryer or the like, so that isolated soy protein as a soy protein powder can be produced.
  • Dextrin is a partially hydrolyzed starch obtained by degrading starch by chemical or enzymatic methods.
  • the DE value (Dextrose Equivalint) is a unit of dextrin. It is an index of the chain length of a certain glucose residue and is a value indicating the content (%) of reducing sugar in dextrin. The higher the value, the shorter the dextrin chain length.
  • the dextrin used in the present invention preferably has a DE value of from 10 to 25, more preferably from 16 to 20, and most preferably from 17 to 19.
  • the physical properties will be close to that of starch.
  • the viscosity of the excipient will be too high and spraying will be difficult. It tends to be worse.
  • the dispersibility in water deteriorates, and when used as a pickle liquid, the viscosity of the pickle liquid itself increases, which impairs the penetration of the pickle liquid into the meat tissue during ham production and reduces the texture of the ham. Quality tends to decrease. Therefore, the same tendency occurs when starch is used instead of dextrin.
  • the physical properties will be close to those of oligosaccharides.
  • the dextrin when the dextrin is sprayed as a vehicle on a soybean protein powder in a fluid bed dryer, the vehicle becomes browned by heating.
  • the color tone of the powdery soy protein material itself tends to change. Therefore, the same tendency occurs when oligosaccharides such as sugar, lactose, and glucose are used instead of dextrin.
  • Dextrin having a specific glucose chain length (DE10 to 25) has particularly excellent properties in the water dispersibility of soybean protein powder.
  • the spray amount of the dextrin with respect to 100 parts by weight of the soybean protein powder is not less than an amount sufficient to exhibit water dispersibility, and is not more than an upper limit value which does not reduce gelation of soybean protein.
  • 0.5 to 3 parts by weight is preferable, and 0.5 to 3 parts by weight is preferable. 8 to 2 parts by weight are more preferred, and 1 to 1.7 parts by weight are most preferred. If the spray amount is too small, it is difficult to exhibit water dispersibility, probably because the amount of dextrin attached to the soybean protein powder is insufficient.
  • the spray amount is too large, the water dispersibility is high, but the composition ratio of soy protein in the product is reduced, or the gel forming property, which is an important function of soy protein, is reduced, and processed food products such as ham It is difficult for a sufficient function to be exhibited.
  • powdery soybean protein material by spraying fats or oils or fats and emulsifiers in combination with dextrin, powdery soybean protein material can be prevented from being powdered and the water wettability can be increased. That is, it is possible to obtain a powdery soybean protein material having excellent dissolution characteristics in cooperation with the improvement of water dispersibility by dextrin. Spraying may be performed simultaneously with dextrin or before or after dextrin spraying.
  • the fats and oils used in the present invention may be selected from palm oil, coconut oil, soybean oil, cottonseed oil, corn oil, safflower oil, vegetable oils such as rice bran oil, beef tallow, pork fat, fish oil, and other tallow fats according to the intended use. It is possible to use animal fats and oils or fats and oils produced by microorganisms such as yeast, or fractionated, hardened or transesterified fats and oils thereof.
  • the amount of the fat or oil to be sprayed is an amount corresponding to the spray amount of dextrin. That is, the amount is preferably 0.1 to 0.3 part by weight, more preferably 0.15 to 0.25 part by weight, based on 100 parts by weight of the soybean protein powder. If the amount is less than this range, dusting tends to occur, and water wettability tends to be slow. Conversely, if the amount is too large, the water wets too quickly, and blocking due to soybean protein powder tends to occur.
  • the emulsifier used in the present invention may be lecithin, Various surfactants such as lysine fatty acid ester, sorbin fatty acid ester, propylene glycol fatty acid ester, and sugar ester can be used.
  • the amount of the emulsifier to be sprayed is also preferably an amount corresponding to the spray amount of dextrin, and it is appropriate that the weight of the fat or oil sprayed on the soybean protein powder is 12 or less, and 1 Z 10 or more 2/5 The following is more preferred.
  • the amount of the emulsifier is too large, the flavor of the emulsifier becomes strong, and if the amount of the emulsifier is too small, the effect of increasing the functions of oil and fat to suppress dusting and improve water wettability is hardly exhibited.
  • the powdery soy protein material obtained by the production method of the present invention easily disperses in cold water even under weak stirring at the production scale, and is high. It retains gel-forming properties. Therefore, the powdery soybean protein material is suitable for use in various foods utilizing these characteristics (for example, processed meat products such as ham and sausage, fishery products such as ham, bamboo rings, fish hamburgers, etc.). It is.
  • use of the present invention in pickle liquid used in the production of ham is one of the most preferable modes of use because it improves workability in preparing the pickle liquid and gives a good texture to the pickle liquid.
  • powdered drinks such as protein powder, liquid drinks containing soy protein, and bakyuichi mix, as a clothing material for fried foods, and gyoza (gyoza) It can also be used as a raw material for skins such as sashimi, shimai, and steamed buns, as well as for confectionery and baking dough. Further, it can be used by dispersing it in an edible liquid other than water such as milk.
  • NSI adds 10 volumes of water to the separated soybean protein by a conventional method, agitates with a propeller, measures nitrogen in the permeate of the filter paper (NO.5) by the Kjeldahl method, and determines the total amount of the separated soybean protein by the same method. It was divided by the amount of nitrogen and expressed as a percentage.
  • Example 2 In the same manner as in Example 1, only dextrin was added as a component of the excipient (Example 2), only lecithin and soybean white oil were added (Comparative Example 1), and no hot water was added. Powdered soybean protein materials were prepared using only those (Comparative Example 2). Comparative Example 3 was obtained by simply mixing the soybean protein powder with the same amount of dextrin powder as in Example 2 instead of spraying the soybean protein powder with the excipient liquid.
  • Each powdery soybean protein material was evaluated for water dispersibility, dusting, and water wettability.
  • water dispersibility it was observed whether mako was not generated at the time of addition, and whether or not it was dispersed promptly was observed (hereinafter, the same evaluation method is used).
  • dusting the state of powder scattering into the air at the time of addition was observed.
  • water wettability it was observed whether or not the powder could be quickly dissolved without being repelled by water and floating on the water surface.
  • the quality of the ham hardness, color tone, and flavor was evaluated using five panelists for the roast ham produced using each pickle solution (the same evaluation method will be used hereinafter). Write in 1. ⁇ table 1 ⁇
  • Example 1 The product of Example 1 was extremely excellent in water dispersibility without becoming muddy even in a weak stirring state on a production scale. In addition, the powder was not scattered and the workability was excellent. Furthermore, the water wettability was excellent because the powder quickly permeated the powder without being repelled.
  • Example 2 has good water dispersibility similarly to Example 1, and has a little effect on dusting and water wettability as compared with Example 1, but has a high effect of spraying dextrin, and there is no quality problem.
  • Comparative Example 1 and Comparative Example 2 either because dextrin was not added, or because water diffusion was poor, the powder became mako, and the powder became very difficult to dissolve. In Comparative Example 3, all evaluations were poor, probably because the powder was simply mixed.
  • Example 3
  • a soybean protein powder was obtained in the same manner as in Example 1. Next, the dextrin of Example 1 was replaced with dextrin having various DE values (530). Then, the excipient solution was sprayed and the powdery soybean protein material was prepared in the same manner, and the pickle solution was prepared to produce roast ham (Test Nos. 1 to 5). The water dispersibility during the preparation of each pickle solution, the viscosity of the excipient solution during spraying, the color tone of the powdery soy protein material, and the quality of the roast ham were evaluated. Regarding the viscosity of the excipient, we observed the efficiency of the excipient in the flowco, ie, whether the flow velocity was stable or decreased. Regarding the color tone, it was observed whether browning due to heat of the powdery soybean protein material had occurred by spray heating. Table 2 shows the results. Table 2
  • a soybean protein powder was obtained in the same manner as in Example 1. Further, the amount of dextrin having a DE value of 18 in Example 1 was changed, and the addition amount of No. 6 was 8 g (0.2% by weight of soybean protein powder) and No. 6 was 28 g (0.7% by weight of soybean protein powder). .7, 60g (1.5% by weight of soy protein powder) No.8, 72g (1.8% by weight of soy protein powder) No.9, 140g (3.5% by weight of soy protein powder) As No. 10, each of the excipients was sprayed to prepare a powdery soybean protein material, and then a pickle solution was prepared to produce roast ham.
  • the powdery soybean protein material obtained by the production method of the present invention has an effect of easily dispersing in cold water even on a production scale even under weak stirring without a strong stirring device, and It has the effect of exhibiting high gel-forming properties and can respond to various manufacturing environments.
  • a powdered soybean protein material is suitable for use in foods (for example, meat products, fishery products, powdered beverages, liquid beverages, fried food clothing, and skins of spicy edibles, etc.) utilizing these characteristics.
  • the use of pickle liquid used in the production of ham is

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne une poudre de protéines de soja facilement dispersible dans l'eau par simple brassage léger à une échelle de production et ayant une aptitude de gélification suffisante requise en tant que produit alimentaire. Le procédé de production d'une poudre de protéines de soja consiste à pulvériser une solution de protéines de soja par séchage par pulvérisation. Puis de 0,5 à 3 parties en poids de dextrine d'une valeur DE de 10 à 25 sont pulvérisées comme solution excipient sur 100 parties en poids de poudre de protéines de soja et la dextrine adhère à cette poudre. La poudre de protéines de soja ainsi obtenue est hautement dispersible dans l'eau même par faible brassage et a ainsi une aptitude de gélification suffisante.
PCT/JP2002/005132 2001-09-06 2002-05-27 Procede de production d'une poudre de proteines de soja WO2003022069A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
KR10-2004-7003302A KR20040036933A (ko) 2001-09-06 2002-05-27 분말상 대두 단백 소재의 제조 방법
JP2003526210A JP4103797B2 (ja) 2001-09-06 2002-05-27 粉末状大豆蛋白素材の製造法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001-270375 2001-09-06
JP2001270375 2001-09-06

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WO2003022069A1 true WO2003022069A1 (fr) 2003-03-20

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JP (1) JP4103797B2 (fr)
KR (1) KR20040036933A (fr)
CN (1) CN1293822C (fr)
TW (1) TWI294768B (fr)
WO (1) WO2003022069A1 (fr)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005287506A (ja) * 2004-03-08 2005-10-20 Fuji Oil Co Ltd 蛋白質含有酸性飲食品用粉末組成物
WO2007026674A1 (fr) * 2005-08-29 2007-03-08 Fuji Oil Company, Limited Nouilles et enveloppes de nouilles contenant une composition à base de protéine de graine de soja
WO2008065954A1 (fr) * 2006-11-27 2008-06-05 Fuji Oil Company, Limited Agent anti-gonflement pour un aliment à base d'amidon
WO2008072656A1 (fr) * 2006-12-14 2008-06-19 Fuji Oil Company, Limited Nouilles et feuilles de nouille comprenant une composition de protéine de soja
WO2008093846A1 (fr) 2007-02-01 2008-08-07 House Foods Corporation Mélange pulvérulent à base de soja
WO2009084529A1 (fr) * 2007-12-27 2009-07-09 Fuji Oil Company, Limited Matériau inédit à base de protéine de soja et son procédé de production
WO2011096303A1 (fr) * 2010-02-03 2011-08-11 不二製油株式会社 Substance protéinée en poudre à base de soja
JP2011254703A (ja) * 2010-06-04 2011-12-22 Nisshin Oillio Group Ltd 水産練り製品及びその製造方法
WO2013027610A1 (fr) * 2011-08-19 2013-02-28 日清オイリオグループ株式会社 Procédé pour produire un poisson ou un fruit de mer traité à chaud ou une viande traitée à chaud
JP5781061B2 (ja) * 2010-02-22 2015-09-16 日清オイリオグループ株式会社 魚介類又は畜肉類収縮抑制用素材、加熱処理魚介類又は加熱処理畜肉類の製造方法
JP2015192639A (ja) * 2014-03-31 2015-11-05 日清食品ホールディングス株式会社 顆粒スープおよびその製造方法、並びに顆粒スープを用いた即席食品
JP2020048589A (ja) * 2014-07-07 2020-04-02 日清オイリオグループ株式会社 パン粉付き油ちょう用具材及びそれを油ちょうする油ちょう食品の製造方法
CN113647505A (zh) * 2021-08-26 2021-11-16 汤臣倍健股份有限公司 一种速溶大豆蛋白粉及其制备方法
EP4066650A1 (fr) 2021-03-29 2022-10-05 Fuji Oil Holdings Inc. Procédé de production de boisson protéinée liquide neutre

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CN103262941B (zh) * 2013-05-14 2014-07-02 华南理工大学 一种富含异黄酮苷元的大豆蛋白及其制备方法
CN110279122B (zh) * 2019-06-14 2023-05-09 江南大学 一种通过添加磷脂囊泡改善高蛋白营养棒内聚性的方法

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Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005287506A (ja) * 2004-03-08 2005-10-20 Fuji Oil Co Ltd 蛋白質含有酸性飲食品用粉末組成物
WO2007026674A1 (fr) * 2005-08-29 2007-03-08 Fuji Oil Company, Limited Nouilles et enveloppes de nouilles contenant une composition à base de protéine de graine de soja
WO2008065954A1 (fr) * 2006-11-27 2008-06-05 Fuji Oil Company, Limited Agent anti-gonflement pour un aliment à base d'amidon
CN101522047B (zh) * 2006-11-27 2012-07-18 不二制油株式会社 淀粉食品用泡胀抑制剂
US8124157B2 (en) 2006-12-14 2012-02-28 Fuji Oil Company, Limited Noodles and noodle skins comprising soybean protein composition and the method of making same
JP5257074B2 (ja) * 2006-12-14 2013-08-07 不二製油株式会社 大豆蛋白質組成物を配合する麺類および麺皮類
WO2008072656A1 (fr) * 2006-12-14 2008-06-19 Fuji Oil Company, Limited Nouilles et feuilles de nouille comprenant une composition de protéine de soja
WO2008093846A1 (fr) 2007-02-01 2008-08-07 House Foods Corporation Mélange pulvérulent à base de soja
US9028904B2 (en) 2007-02-01 2015-05-12 House Foods Corporation Method of preparing soybean mixed powder, method of preparing a solidified soybean food, and a method of preparing a packaged raw material for preparing a solidified soybean food
WO2009084529A1 (fr) * 2007-12-27 2009-07-09 Fuji Oil Company, Limited Matériau inédit à base de protéine de soja et son procédé de production
EP2227967A1 (fr) * 2007-12-27 2010-09-15 Fuji Oil Company, Limited Matériau inédit à base de protéine de soja et son procédé de production
EP2227967A4 (fr) * 2007-12-27 2012-06-27 Fuji Oil Co Ltd Matériau inédit à base de protéine de soja et son procédé de production
JP5593697B2 (ja) * 2007-12-27 2014-09-24 不二製油株式会社 新規大豆たん白素材及びその製造方法
JP5783049B2 (ja) * 2010-02-03 2015-09-24 不二製油株式会社 粉末状大豆蛋白素材
WO2011096303A1 (fr) * 2010-02-03 2011-08-11 不二製油株式会社 Substance protéinée en poudre à base de soja
JP2015221046A (ja) * 2010-02-03 2015-12-10 不二製油グループ本社株式会社 粉末状大豆蛋白素材
JP2018046834A (ja) * 2010-02-03 2018-03-29 不二製油株式会社 粉末状大豆蛋白素材
JP5781061B2 (ja) * 2010-02-22 2015-09-16 日清オイリオグループ株式会社 魚介類又は畜肉類収縮抑制用素材、加熱処理魚介類又は加熱処理畜肉類の製造方法
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EP4066650A1 (fr) 2021-03-29 2022-10-05 Fuji Oil Holdings Inc. Procédé de production de boisson protéinée liquide neutre
CN113647505A (zh) * 2021-08-26 2021-11-16 汤臣倍健股份有限公司 一种速溶大豆蛋白粉及其制备方法
CN113647505B (zh) * 2021-08-26 2024-04-05 汤臣倍健股份有限公司 一种速溶大豆蛋白粉及其制备方法

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CN1551730A (zh) 2004-12-01
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