WO2008068931A1 - 大豆含有食品素材及びこれを含む食品 - Google Patents
大豆含有食品素材及びこれを含む食品 Download PDFInfo
- Publication number
- WO2008068931A1 WO2008068931A1 PCT/JP2007/065971 JP2007065971W WO2008068931A1 WO 2008068931 A1 WO2008068931 A1 WO 2008068931A1 JP 2007065971 W JP2007065971 W JP 2007065971W WO 2008068931 A1 WO2008068931 A1 WO 2008068931A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- soybean
- containing food
- water
- food
- weight
- Prior art date
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 221
- 235000013305 food Nutrition 0.000 title claims abstract description 187
- 244000068988 Glycine max Species 0.000 title claims abstract description 176
- 239000000463 material Substances 0.000 title claims abstract description 58
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 47
- 235000013336 milk Nutrition 0.000 claims abstract description 34
- 239000008267 milk Substances 0.000 claims abstract description 34
- 210000004080 milk Anatomy 0.000 claims abstract description 34
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 181
- 229940001941 soy protein Drugs 0.000 claims description 29
- 235000013365 dairy product Nutrition 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 13
- 239000007787 solid Substances 0.000 claims description 11
- 235000018102 proteins Nutrition 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 235000021243 milk fat Nutrition 0.000 claims description 8
- 230000002950 deficient Effects 0.000 claims description 7
- 239000000835 fiber Substances 0.000 abstract description 14
- 238000012545 processing Methods 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000020247 cow milk Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 52
- 239000000203 mixture Substances 0.000 description 36
- 238000005259 measurement Methods 0.000 description 24
- 238000000034 method Methods 0.000 description 23
- 239000003054 catalyst Substances 0.000 description 21
- 230000000694 effects Effects 0.000 description 18
- 230000004087 circulation Effects 0.000 description 17
- 238000003860 storage Methods 0.000 description 17
- 230000001954 sterilising effect Effects 0.000 description 16
- 238000004659 sterilization and disinfection Methods 0.000 description 16
- 238000001914 filtration Methods 0.000 description 15
- 235000015243 ice cream Nutrition 0.000 description 14
- 238000002156 mixing Methods 0.000 description 14
- 230000032683 aging Effects 0.000 description 13
- 230000006872 improvement Effects 0.000 description 13
- 239000002994 raw material Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 235000013312 flour Nutrition 0.000 description 10
- 238000007710 freezing Methods 0.000 description 10
- 230000008014 freezing Effects 0.000 description 10
- 239000001301 oxygen Substances 0.000 description 10
- 229910052760 oxygen Inorganic materials 0.000 description 10
- 230000008569 process Effects 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 239000003381 stabilizer Substances 0.000 description 10
- 239000003995 emulsifying agent Substances 0.000 description 9
- 235000019645 odor Nutrition 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 239000004006 olive oil Substances 0.000 description 8
- 235000008390 olive oil Nutrition 0.000 description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 7
- 239000007789 gas Substances 0.000 description 7
- 239000002245 particle Substances 0.000 description 7
- 239000008399 tap water Substances 0.000 description 7
- 235000020679 tap water Nutrition 0.000 description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 6
- 230000009471 action Effects 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- -1 glycerin fatty acid ester Chemical class 0.000 description 6
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 6
- 102000003820 Lipoxygenases Human genes 0.000 description 5
- 108090000128 Lipoxygenases Proteins 0.000 description 5
- 238000005481 NMR spectroscopy Methods 0.000 description 5
- 244000000231 Sesamum indicum Species 0.000 description 5
- 235000003434 Sesamum indicum Nutrition 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000000227 grinding Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 230000002000 scavenging effect Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000013322 soy milk Nutrition 0.000 description 5
- 241000283690 Bos taurus Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000003240 coconut oil Substances 0.000 description 4
- 235000019864 coconut oil Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000001257 hydrogen Substances 0.000 description 4
- 229910052739 hydrogen Inorganic materials 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 4
- 235000019345 sodium thiosulphate Nutrition 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000004448 titration Methods 0.000 description 4
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 3
- AXTGDCSMTYGJND-UHFFFAOYSA-N 1-dodecylazepan-2-one Chemical compound CCCCCCCCCCCCN1CCCCCC1=O AXTGDCSMTYGJND-UHFFFAOYSA-N 0.000 description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- CPELXLSAUQHCOX-UHFFFAOYSA-M Bromide Chemical compound [Br-] CPELXLSAUQHCOX-UHFFFAOYSA-M 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 239000000919 ceramic Substances 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 239000005417 food ingredient Substances 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 3
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 3
- 238000000425 proton nuclear magnetic resonance spectrum Methods 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 230000001603 reducing effect Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000003507 refrigerant Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 239000011342 resin composition Substances 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 208000035150 Hypercholesterolemia Diseases 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000016213 coffee Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000012217 deletion Methods 0.000 description 2
- 230000037430 deletion Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 229920001971 elastomer Polymers 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000002431 foraging effect Effects 0.000 description 2
- 239000003365 glass fiber Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 150000002431 hydrogen Chemical class 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Chemical compound OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000013558 reference substance Substances 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- 235000012239 silicon dioxide Nutrition 0.000 description 2
- OIIWPAYIXDCDNL-UHFFFAOYSA-M sodium 3-(trimethylsilyl)propionate Chemical compound [Na+].C[Si](C)(C)CCC([O-])=O OIIWPAYIXDCDNL-UHFFFAOYSA-M 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000013597 soy food Nutrition 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 238000005160 1H NMR spectroscopy Methods 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- SXAMGRAIZSSWIH-UHFFFAOYSA-N 2-[3-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,2,4-oxadiazol-5-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NOC(=N1)CC(=O)N1CC2=C(CC1)NN=N2 SXAMGRAIZSSWIH-UHFFFAOYSA-N 0.000 description 1
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- ZRPAUEVGEGEPFQ-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2 ZRPAUEVGEGEPFQ-UHFFFAOYSA-N 0.000 description 1
- KXGFMDJXCMQABM-UHFFFAOYSA-N 2-methoxy-6-methylphenol Chemical compound [CH]OC1=CC=CC([CH])=C1O KXGFMDJXCMQABM-UHFFFAOYSA-N 0.000 description 1
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- WTFUTSCZYYCBAY-SXBRIOAWSA-N 6-[(E)-C-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-N-hydroxycarbonimidoyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C/C(=N/O)/C1=CC2=C(NC(O2)=O)C=C1 WTFUTSCZYYCBAY-SXBRIOAWSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 244000132059 Carica parviflora Species 0.000 description 1
- 235000014653 Carica parviflora Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- RHZUVFJBSILHOK-UHFFFAOYSA-N anthracen-1-ylmethanolate Chemical compound C1=CC=C2C=C3C(C[O-])=CC=CC3=CC2=C1 RHZUVFJBSILHOK-UHFFFAOYSA-N 0.000 description 1
- 239000003830 anthracite Substances 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001805 chlorine compounds Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000010438 granite Substances 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 208000006575 hypertriglyceridemia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000020332 matcha tea Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 238000000655 nuclear magnetic resonance spectrum Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 229920001568 phenolic resin Polymers 0.000 description 1
- 239000005011 phenolic resin Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 230000004853 protein function Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- 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 soybean-containing food material composed of soybean protein and non-bromide soybean and a food containing the food material.
- this soy-containing food material is contained in food, it is possible to obtain a soy-containing food that gives a crispness peculiar to dairy products without using milk.
- Soybean which is the seed of soybean (Glycine max Merrill), is a representative raw material for Japanese food supplements and seasonings. Soybeans are rich in protein, fiber, fat, etc., and contain vitamins and minerals in a well-balanced manner, making them highly nutritious. Soybeans are provided as food products such as miso, soy sauce, tofu, natto, soy milk, and confectionery.
- Patent Document 1 discloses a method for producing a soy ice cream-like food that has no soy odor, has a good texture, and contains soy fiber and is excellent in nutritional value. According to this invention, an ice cream-like food rich in soy fiber can be produced without using dairy products as raw materials.
- Dairy products are a general term for products made by processing animal milk, particularly milk, and are widely eaten because of their high nutritional value and excellent digestibility.
- milk is extracted from dairy cows
- pesticides may be sprayed on pastures that dairy cows feed, or! /, Or antibiotics are mixed with bait to protect dairy cows from disease There is a possibility that it may be given! In other words, milk extracted from dairy cows that ate them was not necessarily safe.
- the soy ice cream-like food disclosed in Patent Document 1 is not only excellent in terms of nutritional value containing soy fiber, having a good texture, and using milk. It is thought that it is highly safe and eliminates the risks.
- the soy ice cream-like food obtained by this invention had a relatively crisp texture.
- conventional soybean-containing foods contain milk or the like milk obtained by processing. If you give a product-specific feeling of stickiness, there will be problems left behind!
- Patent Document 1 Patent No. 3609795
- An object of the present invention is to contain or process milk or the like in a soybean-containing food that is free of soybean odor, has a good texture, is rich in soybean fiber, and is excellent in nutritional value. It is an object to provide a crisp feeling peculiar to dairy products obtained by the above.
- the inventors of the present invention can impart a crispness peculiar to dairy products such as containing milk or obtained by processing soy protein and bromide-free soybean in combination in food. And found the present invention.
- the invention according to claim 1 relates to a food material comprising soybean protein and non-brominated soybean, wherein the soybean protein is not derived from the non-brominated soybean.
- the invention according to claim 2 relates to the soybean-containing food material according to claim 1, wherein the soybean protein is contained in the soybean-containing food material;
- the invention according to claim 3 relates to the soybean-containing food material according to claim 1, wherein the soybean-containing food material contains 3 to 10% by weight of the soybean protein.
- the invention relates to the soybean-containing food material according to any one of claims 1 to 3, wherein the soybean protein is a high-purity soybean protein containing 65% by weight or more of protein.
- the bromide-free soybean is obtained by heat-drying soybeans of a lipoxygenase-completely deficient species, soybean particles of a lipoxygenase-completely deficient species or coarse crushed grains thereof under steam at atmospheric pressure.
- An invention according to claim 6 comprises the food material according to any one of claims 1 to 5. It relates to soy-containing foods.
- the invention according to claim 7 relates to the soybean-containing food according to claim 6, wherein the soybean-containing food is a confectionery.
- the invention according to claim 8 relates to the soybean-containing food according to claim 6 or 7, wherein the confectionery is a frozen confectionery.
- the invention according to claim 9 is characterized in that the soybean-containing food is not a dairy product containing and / or processed milk such as milk! /
- the present invention relates to the soybean-containing food.
- the invention according to claim 10 relates to the soybean-containing food according to any one of claims 6 to 9, wherein the soybean-containing food does not contain any sugar, milk solids, or milk fat.
- the invention according to claim 11 relates to the soybean-containing food according to any one of claims 6 to 10, wherein the soybean-containing food contains magnetic water.
- the invention according to claim 12 is characterized in that the soybean-containing food is any one selected from ice cream-like food, pudding-like food, yogurt-like food, cheese-like food, or soy milk-like food.
- the soybean-containing food is any one selected from ice cream-like food, pudding-like food, yogurt-like food, cheese-like food, or soy milk-like food.
- Item 13 The food product containing soybeans according to any one of Items 6 to 11. The invention's effect
- the soybean-containing food material of the present invention produces a soybean-containing food that eliminates soybean odor, has a good texture, is rich in soybean fiber, and is excellent in nutritional value. In addition, it can give a crispness peculiar to dairy products such as containing milk such as milk or obtained by processing.
- the soybean-containing food of the present invention is free of soybean odor, has a good texture, is rich in soy fiber, is excellent in nutritional value, and contains milk such as milk even if it does not contain milk components. Or it has a crispness peculiar to dairy products that can be obtained by processing.
- the soy-containing food material of the present invention is a food material comprising soy protein and non-bromated soybean, wherein the soy protein is not derived from the non-bromated soybean. It is a food material.
- the soy protein according to the present invention comprises a protein extracted from soybean.
- the soy protein include concentrated soy protein obtained by washing soy flakes with water and drying, or by adding alcohol to soy flakes and dissolving alcohol-dissolved substances such as carbohydrates, or Examples include, but are not limited to, isolated soy protein produced by adding soybeans to water to swell, grinding, heating with a large amount of water and then filtering.
- soy protein obtained by freeze-drying is used.
- the soybean protein of the present invention preferably has a high purity containing 65% by weight or more, more preferably 70% by weight or more, and further preferably 75% by weight or more. Soy protein containing this level of protein can be suitably used because it has an excellent soybean flavor and can also exhibit a protein function. Desirably, soy protein that is also rich in isoflavones, which are naturally present in soybeans, is used.
- the fat content in the soy protein according to the present invention is preferably 10 to 35%, and more preferably 12 to 22%.
- the amino acids constituting the soybean protein of the present invention are preferably alanine, arginine, aspartic acid, cysteine, glycine, glutamic acid, histidine, isoleucine, leucine, lysine, methionine, phenylalanin, proline, serine, threonine, Tryptophan, tyrosine, and valine.
- the bromide-free soybean according to the present invention is not particularly limited as long as it is a bromide-free soybean so as to reduce unpleasant odor and unpleasant taste, but preferably, a lipoxygenase-completely deficient soybean is used.
- the bromide-free soybean according to the present invention is preferably obtained by the following method.
- soybean flour After making soybean powder of lipoxygenase complete deletion seeds into fine powder by mechanical grinding, 1 A method for producing soybean flour, comprising heat-drying under atmospheric pressure with water vapor in a temperature range of 30 ° C to 400 ° C
- soybean powder agglomerated by the heat-drying process is inserted into a gap formed between two plates having at least one surface of the groove, which are opposed to each other at a predetermined interval while maintaining a relatively rotating state.
- a method for producing soybean flour comprising forming granules of adjusted size
- the bromide-free soybean obtained by the above production method has reduced unpleasant odor and unpleasant taste.
- the bromide-free soybean according to the present invention preferably comprises the following components.
- FIG. 1 shows a comparison of the content of n-hexanol between the non-brominated soybean according to the present invention and a general soybean (that is, non-brominated treatment! /, na! /, soybean).
- a headspace gas chromatograph (GC-14-A; manufactured by Shimadzu Corporation). Specifically, a certain amount of non-brominated soybean was placed in a vial and warmed to concentrate the volatile components of non-brominated soybean. This concentrated gas was collected in a nominal headspace and analyzed through a sampling cylinder and injected into a headspace gas chromatograph.
- the analysis conditions are as follows.
- FIG. 2 shows a comparison of the oxidation resistance of non-bromide soybeans according to the present invention and general soybeans.
- soy flour samples were accurately weighed according to Table 2 below. Using a stopper, it was placed in an Erlenmeyer flask.
- the soy-containing food material of the present invention can be produced by mixing the aforementioned soy protein and non-brominated soybean.
- the soybean-containing food material of the present invention preferably contains 1 to 15% by weight of soybean protein and 85 to 99% by weight of non-bromated soybean. More preferably, the protein contains 3 to 10% by weight of soy protein and 90 to 97% by weight of non-brominated soybean. The reason for this is that in soy-containing food ingredients, if the soy protein exceeds 15% by weight, the unique flavor of soy will be reduced. If it is less than 1% by weight, it will become powdery and the texture will be poor. It is not preferable.
- the soy-containing food material obtained is preferably pulverized into granules.
- the particle size is 400 to 1500 mesh, preferably 800 to 1300 mesh. This pulverization may be performed in the middle of the process for producing the soybean-containing food shown below, or may be pulverized in advance before being used in the production process of the soybean-containing food! /. [0025] Next, the soybean-containing food of the present invention will be described.
- the soybean-containing food of the present invention comprises the soybean-containing food material of the present invention.
- the soy-containing food of the present invention has a crispness peculiar to dairy products that is obtained by containing and / or processing milk such as milk.
- the soybean-containing food does not contain sugar, milk solids, and milk fat separately.
- the soybean-containing food of the present invention has the same texture as dairy products even without these components (sugar, milk solids, milk fat).
- the soybean-containing food of the present invention preferably contains magnetic water.
- This magnetic water can be obtained by passing a natural magnetic ore layer.
- the method for producing magnetic water will be described in detail in the examples below.
- Magnetic water is water that contains small clusters. In general, most water that exists in nature forms a group called a cluster. A cluster is a group formed by hydrogen bonds between water molecules. Naturally occurring water forms a “cluster” of about 13 to 23 water molecules. When this water flows vertically in a magnetic field, positively charged hydrogen and negatively charged oxygen are drawn in opposite directions, and the clusters are subdivided by collisions between clusters.
- the magnetic water according to the invention preferably has 1 to 10 clusters of water molecules.
- ⁇ magnetic water Since ⁇ magnetic water has an emulsion action (surfactant action), it promotes the emulsification phenomenon by soy emulsifier substance (soy lecithin).
- soy emulsifier substance soy lecithin.
- the surface tension increases the emulsion effect and the fat and oil solubility, and the w / o effect can reduce the use of emulsifiers.
- soybean powder containing fats and oils floats in the water and immediately takes time to stir with the water added at the beginning of the manufacturing process. Since it absorbs and dissolves magnetic water, the working time can be shortened.
- Magnetic water with small clusters increases the ice making speed at the time of freezing, which can reduce manufacturing costs such as electricity costs.
- This “withering phenomenon” refers to a phenomenon in which a gap is formed between a food and a container when the food to be frozen such as ice cream is filled in a container such as a cup and stored in a refrigerator for a long time. It is an important factor in maintaining quality. With this magnetic water, the phenomenon that animal protein forms a network of protein molecules during freezing and overruns can be realized even with soybean plant proteins. This can prevent the “withering phenomenon”. In other words, the “withering phenomenon”, which is a problem caused by the use of vegetable protein, can be prevented by magnetic water, so that it is possible to produce a soy ice cream-like food with enhanced quality retention. Is possible.
- magnetic water hardly changes its properties even when the temperature is raised, and the clusters are small. Therefore, it can withstand the phenomenon of soy ice withering and withstand long-term frozen storage. For example, it can be used suitably for foods with a shelf life of 6 to 8 months.
- V Magnetic water has an action to dissolve cholesterol (emulsion action), has an effect of improving lifestyle-related diseases in modern people who tend to bias to high fat and high protein, and improves blood flow in the elderly It also has the effect of activating brain metabolism.
- Magnetic water has the effect of suppressing viscosity. Therefore, when the soybean-containing food of the present invention is produced, the increase in viscosity can be suppressed by combining the soybean-containing food material of the present invention and magnetic water, so that problems such as pipe clogging in the production facility do not occur.
- the soybean-containing food may be any food, but is preferably a confectionery or a frozen dessert.
- the frozen dessert is preferably a frozen dessert having a storage temperature of 30 to 5 ° C. Specifically, it is an ice cream-like food, a pudding-like food, a yogurt-like food, a cheese-like food or a soy milk-like food.
- ice cream-like food refers to a food having a texture similar to that of ice cream.
- the definitions including ice cream with milk fat content of 3% or more and lacto ice with milk solid content of 3% or more shall also apply mutatis mutandis.
- pudding-like foods, yogurt-like foods and cheese-like foods and the food textures are similar to those of pudding, yogurt and cheese, respectively.
- the pudding, yogurt and cheese are defined as follows. It shall apply mutatis mutandis.
- Pudding is a soft food made by adding milk, eggs, fruits and seasonings to rice, flour or meat, then boiled and steamed.
- Yogurt (fermented milk) has a non-fat milk solid content of 8.0% or more and a lactic acid bacteria count or yeast count of 10 million / ml or more.
- Cheese is made from milk, buttermilk, cream fermented with lactic acid bacteria or coagulated by adding enzymes, and solidified Zeanyol cheese or natural cheese is ground, heat-melted, and emulsified processed cheese.
- the soy milk-like food according to the present invention also refers to a food having a texture similar to that of soy milk.
- the soy milk is defined as “soybean solid content of 6% or more (soy protein equivalent 3% or more)”. ) ”Shall apply mutatis mutandis.
- the content of the soybean-containing food material in the soybean-containing food of the present invention is not particularly limited, and may be determined as appropriate depending on the type of food, etc., but in the soybean-containing food 3 to 15% by weight, preferably 4 ⁇ ; 10% by weight. If the soy food material is less than 3% by weight, the umami taste of soy protein will be diminished, and if the soy food material exceeds 15% by weight, the powdery texture will be rough! / .
- the soybean-containing food material may be contained in the following content. 4 to 10% by weight in ice cream-like foods; 8 to 15% in pudding-like foods; 6 to 10% by weight in yogurt-like foods; 8 to 15% in cheese-like foods %, Soy milk-like foods may contain 4-8% soy-containing food ingredients.
- Soybean-containing foods such as pudding-like foods, yoghurt-like foods, cheese-like foods, and soymilk-like foods of the present invention can be produced by ordinary methods.
- the soybean-containing food material of the present invention by substituting all or part of the sugar, milk solids, and milk fat used in the conventional method with the soybean-containing food material of the present invention, a crispness peculiar to dairy products is given instead of these ingredients. I can do it.
- a soybean-containing food material is produced by mixing soybean protein and non-brominated soybean.
- a sterilization process at ° C for 10 to 20 seconds, followed by a cooling process with water and a refrigerant, an aging process at 10 ° C or less, an aging process, a flavoring process, and a freezing process can be adopted. .
- the soybean-containing food material of the present invention prepared in advance is used as a fine powder.
- the soybean-containing food material is heat-treated at the following temperature and then pulverized to adjust the particle strength from 300 mesh, preferably 400 to 1000 mesh.
- the heat treatment is performed at 50 ° C to 150 ° C, more preferably 60 to 80 ° C. When the heating temperature exceeds 150 ° C, protein denaturation tends to occur, and when the treatment temperature is less than 50 ° C, the enzyme is not sufficiently inactivated, and neither is preferable. In some cases, it may be possible to use soy-containing food ingredients of about 100 mesh pass.
- the pulverized soybean-containing food material To 20% by weight, preferably 5 to 12% by weight, is mixed with 80 to 99% by weight, preferably 88 to 95% by weight of water, and aged.
- the conditions for aging are 10 ° C or lower, more preferably 5 to 10 ° C.
- the soy-containing food material absorbs moisture sufficiently and matures to facilitate processing.
- the soybean-containing food material exceeds 20% by weight, the texture becomes worse and the soybean odor becomes stronger as described above.
- the soybean-containing food material is less than 1% by weight, the soybean fiber content is less than 0.1% by weight in the total amount of ice cream, so it is not preferable because sufficient dietary fiber cannot be consumed. Yes.
- magnetic water is used as the water mixed with the soybean-containing food material.
- the aging time is 1.5 to 2 hours.
- manufacturing time can be shortened, leading to cost reduction.
- ripen for 5 to 24 hours.
- the ripened soybean mixture is heated to 80 ° C. to 130 ° C., held for 5 to 20 minutes, and swollen.
- the heating, aging, and caloric heating steps described above are not necessarily required. Also good.
- each raw material weighed is added to make a mix.
- the raw material for the ice cream-like food according to the present invention include fats and oils, sweeteners, stabilizers, fragrances, colorants, emulsifiers, and the like, which are added at an appropriate ratio.
- Oils and fats with a melting point of S6 ° C or less are preferably used.
- olive oil and seed oil are preferably used.
- the reason why these oils and fats are preferably used is that the curability similar to that of coconut oil is lost and at the same time a texture similar to that of coconut oil can be imparted to ice cream-like foods. is there.
- Table 3 shows a comparison of the physical properties of seed oil, olive oil and coconut oil.
- sweeteners not only create the structure of an ice cream-like food, but also affect the freezing temperature of the ingredients and smooth the structure.
- the sweetener is not particularly limited. Stabilizers are added for the purpose of stabilizing the ice crystals formed in the ice cream due to temperature changes during the ice cream manufacturing process.
- the stabilizer dissolves in the mix to give the proper viscosity, keeps the bubbles generated during freezing and curing uniform, and keeps the ice crystals fine. It also improves the appearance, texture and texture of ice cream.
- carboxymethyl cellulose, sodium alginate, locust bean gum, Irish moss and the like can be mentioned.
- Perfumes are added to enhance or improve the unique flavor of ice cream-like foods.
- a blended fragrance is used as the fragrance, and a water-soluble fragrance is preferably used.
- Colorants are used to supplement or improve the natural color of ice cream-like foods, and various colors of food coloring are used.
- An emulsifier is added to make the tissue of the ice cream-like food uniform.
- the emulsifier is not particularly limited, and examples include lecithin, glycerin fatty acid ester, sorbitan fatty acid ester and the like.
- the obtained mix is sterilized.
- the reason for sterilization is to prevent odors in the raw materials as well as hygiene.
- high temperature sterilization is adopted.
- the mix is sterilized, it is homogenized. This is because the raw materials of soybeans are squeezed and squeezed to completely mix and smooth the various ingredients. Cool the mix to 65-80 ° C by cooling and homogenize using a homogenizer with a pressure of 150kg / cm 2 to 220kg / cm 2 .
- the mix is sterilized and cooled.
- a sterilization method mix with a heat exchanger 80 ⁇
- the purpose of aging is to completely solidify the fat globules to increase the viscosity and to swell the soy fiber to smooth the product structure.
- the aging conditions are 10 ° C or lower, preferably 5-7 ° C, and stored in a tank for 5-24 hours for aging.
- flavoring is performed.
- Perfumes are added to enhance or improve the unique flavor of ice cream-like foods.
- examples of flavors include funnel flavors such as sesame, orange, strawberry and lemon, and preference flavors containing caffeine such as coffee, chocolate and tea.
- Freeze at the end. Freezing mixes air and causes foaming (whipping), while freezing moisture. As a result, the soybean-containing food of the present invention A bean ice cream-like food can be produced.
- step (a) the raw materials are charged into the mixing tank.
- the raw materials are preferably added in the order of magnetic water, soybean component, seed oil, maltose, stabilizer, emulsifier, and fragrance.
- Examples of the seed oil include grape seed oil, sesame oil, olive oil, and the like.
- Examples of the stabilizer include locust bean gum and guagam.
- the emulsifier is not particularly limited, and examples thereof include lecithin, glycerin fatty acid ester, sorbitan fatty acid ester and the like.
- Examples of the fragrances include funnel flavors such as sesame, orange, strawberry and lemon, and preference flavors containing caffeine such as coffee, chocolate and tea.
- the raw material is stirred in a mixing tank and heat-treated.
- the temperature condition of the heat treatment is 60 to 85 ° C, preferably 75 to 80 ° C.
- step) the mix obtained in step (b) is stirred in a mixing tank and preheated.
- the temperature of the preheat treatment in the step (c) is preferably 25 to 45 ° C.
- the mixing tank used in step (b) is preferably different from the mixing tank used in step (c). That is, the process (b) is performed in the mixing tank 1 and the resulting mit After the tuss is transferred to the mixing tank 2, the process of step (c) is performed.
- steps (b) and (c) in different mixing tanks because the powder feeling becomes smooth.
- step (d) the mix obtained in step (c) is sterilized under a temperature condition of 120 to 160 ° C, preferably 130 ° C to 150 ° C.
- the sterilization time is preferably 15 minutes, more preferably 24 minutes.
- step 1) the mix obtained in step (d) is homogenized by a homogenizer.
- the mix obtained in the step (e) is 25 45 ° C, preferably 30 40 ° C, and the mix obtained in the step (f) is preferably 25 ° C or less.
- the mix obtained in the step (g) is preferably packed at a temperature of 05 ° C. with the filling machine, and the mix obtained in the step (h) is then packed.
- the viscosity of the mix obtained in the step (h) is preferably 10 to 15 cps, more preferably 10.5-14.5 cps at a temperature of 34 ° C.
- the viscosity of the soy ice cream-like food of the present invention obtained by freezing this mix is preferably 25 31 cps, more preferably 26 29 cps under a temperature condition of 24 ° C.
- the soybean ice cream-like food according to the present invention can be produced by the above production method.
- the obtained ice cream-like food according to the present invention has a texture similar to that of dairy products, and thus has an excellent texture.
- the obtained soy protein was powdered. This soy protein had a soy flavor.
- the bromide-free soybean was produced based on the method of Example 1 described in the patent application (International Publication No. WO2004 / 043167). That is,
- soybean of lipoxygenase complete deletion species was powdered, it was agglomerated with superheated steam at a temperature of 190 ° C for 180 seconds, and granulated at a narrow opening of the opposing mortar to obtain granules.
- soybean-containing food material was produced at the content ratio (weight ratio) shown in Table 5 below.
- soybean-containing food material (Examples;! To 10 and Comparative Examples 1 and 2) 10 kg was mixed with 90 kg of magnetic water and aged at 7 ° C for 1.5 hours. The aged soybean mixture was heated at 95 ° C. for 10 minutes. Thereto was added a mixture of 4.5 kg of olive oil and 4.5 kg of seed oil mixed with 30 kg of reduced maltose and 260 g of carboxymethylcellulose. The mix was heated to 85 ° C and held for 5 minutes to sterilize. The temperature was lowered to 75 ° C. by cooling, and homogenization was performed using a homogenizer with a pressure of 160 kg / cm 2 .
- Panelists (10 adult men and women, 20 people in total) ate the ice cream-like foods of Examples;! To 10 and Comparative Examples 1 and 2, and evaluated each of the feelings of stickiness. The evaluation was performed by scoring as follows based on dairy ice cream (target product) containing 15% milk fat and 10% nonfat milk solids. The results are shown in Table 6.
- Power that is slightly inferior to that of the target product Power that is inferior to the target product.
- the soy-containing food containing the soy-containing food material of the present invention has a “stickiness” similar to that of dairy products. Specifically, when soy protein is contained in the range of 3 to 10% by weight in the soybean-containing food material, the feeling of stickiness can be imparted very well.
- Example 5 A gap of up to 0.1 mm was found
- Example 7 A gap of up to 0.5 mm was found
- Example 10 A gap of up to 1.5 mm was found
- Example 12 A gap of up to 2.9 mm was found
- Example 15 A gap of up to 2.2 mm was found
- Example 20 A gap of up to 2.3 mm was found
- Comparative Example 4 A gap of up to 3.0 mm was found. From the above results, when magnetic water was contained in the ice cream-like food of the present invention, it was filled in the S-cup and stored at low temperature for a long time. Even in the case, almost no “withering phenomenon” is seen! / ,!
- the magnetic water according to the present invention is preferably produced by the following method.
- the method for producing magnetic water according to the present invention is based on ⁇ resin or rubber component loo parts by weight,
- the method for producing magnetic water according to the present invention may include at least one of a sterilization step, a water circulation step, a storage step, and a filtration step in addition to the essential steps.
- Carbon source (ii) Carbon source (smokeless carbon 70%, particle size 0.3 mm or less) 60 parts by weight,
- silicon dioxide source (key sand 80%, particle size 0.5 mm or less) 75 parts by weight
- the resin composition obtained in the above production example was thermoformed in a mold at 240 ° C. for 30 minutes and allowed to cool to room temperature. Without putting the grinding media into a 30 liter ball mill, put about 6,000 molded parts obtained as above, deburr at rotation speed lOrpm for 1.5 hours, and have a diameter of 9mm A spherical resin molded product was produced. This molded product was aged for 3 weeks at room temperature with natural ventilation at room temperature, washed with water, and dried for 2 days with sunlight to prepare a wave catalyst. Forty wave catalysts obtained were filled into a cylindrical container to produce a filtration type water quality improvement device (wave catalyst filter).
- wave catalyst filter filtration type water quality improvement device
- a filter in the same container as the wave catalyst filter, a ceramic filter (made by Nippon NGK Co., Ltd. Ceramic filter with pores), carbon filter (carbon filter packed with activated carbon and wood charcoal in a mesh net), filter with filter media (natural materials such as coral and granite), and fibers made by Azwan Corporation In combination with a micromesh filter), each was connected by a stainless steel pipe and a chlorinated chloride pipe to produce a water quality improvement device of the passing type.
- the wave catalyst filter and the ceramic filter were adjacent to each other, and the filter media was installed adjacent to the water meter.
- Magnetic water production method 3 Fabrication of a circulating water injection type water quality improvement device
- Bactericidal lamp UV40W Made by Environmental Technos Co., Ltd.
- Lamp life 800 hours (when used continuously)
- Circulation pump PSS—206—0.15 J 11
- Circulation flow rate 28L / min, 8.5m
- Wave catalyst filter (cartridge type) produced by magnetic water manufacturing method 2
- Caro pressure tank 20L (made by Shinritsu Co., Ltd.)
- AZONE cartridge filter (filtration accuracy 50-; 100 m: standard flow rate 19 L / min: total length 65 ⁇ X 250 mm) and AZONE filter housing
- Valves with the same diameter that can be connected to various pipe sizes (Buhl chloride standard 20A)
- Figure 4 shows the filtration means, storage means, sterilization means, water circulation means, and wave catalyst shown below in order. Connected as shown to make a complete circulation water quality improvement device.
- Filtration means 1 (entrance side): Chlorine removal filter removal rate 90% or more manufactured by AZONE Corporation
- Filtration means 2 (between wave catalyst and storage means): cartridge filter made by AZONE Co., Ltd. (Filtration accuracy 50 ⁇ ; 100 am: standard flow rate 19L / min: total length 65 ⁇ X 250mm)
- Water storage tank 20L (made by Shinritsu Co., Ltd.)
- Wave catalyst Wave catalyst filter produced by magnetic water production method 2 (wave catalyst 160 balls of magnetic water production method 1)
- Filtration means 1 (inlet side): Chlorine removal filter manufactured by AZONE Co., Ltd .: Removal rate of 90% or more
- Filtration means 2 (between wave catalyst and storage means): Cartridge filter made by AZONE Co., Ltd. (Filtration accuracy 50 ⁇ ; 100 ⁇ m: Standard flow rate 19L / min: Total length 65 ⁇ X 250mm) and AZONE Co. Filter housing
- Storage means Water storage tank: 100L (made by Shinritsu Co., Ltd.)
- Wave catalyst Wave catalyst filter produced by magnetic water production method 2 (wave catalyst 160 balls of magnetic water production method 1)
- Measuring device JEOL Ltd. ti! NM—EX400 type FT—NMR (Fuy transformation nuclear magnetic resonance) device
- Sample water (about lOOcc) was ingested and measured over the course of the treatment time.
- Reduction potential measuring instrument Eutech Instruments: Water pool ORP scan Measurement range: 99 ⁇ + lOOOmV Measurement resolution: lmV
- the treated water has an antioxidant action and an active oxygen removal action due to this reducing action.
- Treat water, water, and tap water for 30 minutes and 120 minutes (circulation) in the water quality improvement device produced in magnetic water production method 5 to achieve surface activity (oil dispersibility)! /, Evaluated
- CD COONa was added.
- the surface activity of tap water with a treatment time of 0 minutes is assumed to be 1.00.
- Table 12 shows the measurement equipment used, measurement nucleus, measurement frequency, and measurement temperature, and Table 13 and Figure 7 show the measurement results.
- 884g X 0.0000 6. 97g / l
- treated water (treatment time: about 60 minutes) obtained using the apparatus of magnetic water production method 4 is treated per day. It was found that taking 1 to 2 liters (liter) reduced blood triglyceride and cholesterol levels ( ( See Table 14) (
- Water is expected to have an improvement effect on so-called lifestyle-related diseases such as hyperlipidemia, hyperglyceridemia, and hypercholesterolemia, among diseases involving aging and active oxygen.
- lifestyle-related diseases such as hyperlipidemia, hyperglyceridemia, and hypercholesterolemia, among diseases involving aging and active oxygen.
- Non-brominated soybean 6. 98 parts by weight
- Non-brominated soybean 4.5 parts by weight
- FIG. 1 is an analysis result for comparing the content of n-hexanol contained in non-brominated soybean according to the present invention and general soybean.
- FIG. 2 shows a comparison of oxidation resistance between non-brominated soybeans according to the present invention and general soybeans.
- FIG. 3 is a diagram showing a process of a method for producing magnetic water according to the present invention.
- FIG. 4 is a diagram showing the steps of the method for producing magnetic water according to the present invention.
- FIG. 5 is a result of 170-NMR measurement of magnetic water according to the present invention.
- FIG. 6 is a spectrum related to a method for calculating the interfacial activity force in the interfacial activity force measurement (1H NMR spectrum measurement) according to the present invention.
- FIG. 7 is a result of surface activity measurement (1H NMR spectrum measurement) of magnetic water according to the present invention.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008548174A JP5361395B2 (ja) | 2006-12-04 | 2007-08-16 | 大豆含有食品素材を含むアイスクリーム様食品 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006327515 | 2006-12-04 | ||
JP2006-327515 | 2006-12-04 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2008068931A1 true WO2008068931A1 (ja) | 2008-06-12 |
Family
ID=39491843
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2007/065971 WO2008068931A1 (ja) | 2006-12-04 | 2007-08-16 | 大豆含有食品素材及びこれを含む食品 |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP5361395B2 (ja) |
KR (1) | KR20080100818A (ja) |
WO (1) | WO2008068931A1 (ja) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008136437A (ja) * | 2006-12-04 | 2008-06-19 | Watanabe Kanpodo:Kk | 大豆アイスクリーム様食品の製造方法 |
JP2014518088A (ja) * | 2011-06-29 | 2014-07-28 | ソレイ リミテッド ライアビリティ カンパニー | 加工ストリームから単離された大豆ホエータンパク質を含んでなるデザート組成物 |
WO2018101115A1 (ja) * | 2016-12-02 | 2018-06-07 | キリン株式会社 | 喫食時の不快な泡立ち感が抑制された、高濃度のco2を含む氷を含有する冷菓 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6211059A (ja) * | 1985-07-05 | 1987-01-20 | Showa Sangyo Kk | 食品用プレミツクス、並びに油揚類の製造方法 |
JPS62198370A (ja) * | 1986-02-27 | 1987-09-02 | Showa Sangyo Kk | 蛋白食品の製法 |
JPH0731371A (ja) * | 1993-07-13 | 1995-02-03 | Nisshin Oil Mills Ltd:The | 豆乳を用いた発酵食品 |
JP2004261107A (ja) * | 2003-03-03 | 2004-09-24 | Fuji Oil Co Ltd | 滅菌豆乳及び滅菌豆乳を含む豆乳製品 |
WO2005004632A1 (ja) * | 2003-07-11 | 2005-01-20 | Sc Foods, Inc. | 乾燥粉末大豆の製造方法及び前記方法により製造された乾燥粉末大豆 |
JP2005341962A (ja) * | 2004-04-30 | 2005-12-15 | Otsuka Shokuhin Kk | 大豆由来食品およびその製造方法 |
-
2007
- 2007-08-16 KR KR1020087021650A patent/KR20080100818A/ko not_active Application Discontinuation
- 2007-08-16 WO PCT/JP2007/065971 patent/WO2008068931A1/ja active Application Filing
- 2007-08-16 JP JP2008548174A patent/JP5361395B2/ja active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6211059A (ja) * | 1985-07-05 | 1987-01-20 | Showa Sangyo Kk | 食品用プレミツクス、並びに油揚類の製造方法 |
JPS62198370A (ja) * | 1986-02-27 | 1987-09-02 | Showa Sangyo Kk | 蛋白食品の製法 |
JPH0731371A (ja) * | 1993-07-13 | 1995-02-03 | Nisshin Oil Mills Ltd:The | 豆乳を用いた発酵食品 |
JP2004261107A (ja) * | 2003-03-03 | 2004-09-24 | Fuji Oil Co Ltd | 滅菌豆乳及び滅菌豆乳を含む豆乳製品 |
WO2005004632A1 (ja) * | 2003-07-11 | 2005-01-20 | Sc Foods, Inc. | 乾燥粉末大豆の製造方法及び前記方法により製造された乾燥粉末大豆 |
JP2005341962A (ja) * | 2004-04-30 | 2005-12-15 | Otsuka Shokuhin Kk | 大豆由来食品およびその製造方法 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008136437A (ja) * | 2006-12-04 | 2008-06-19 | Watanabe Kanpodo:Kk | 大豆アイスクリーム様食品の製造方法 |
JP2014518088A (ja) * | 2011-06-29 | 2014-07-28 | ソレイ リミテッド ライアビリティ カンパニー | 加工ストリームから単離された大豆ホエータンパク質を含んでなるデザート組成物 |
WO2018101115A1 (ja) * | 2016-12-02 | 2018-06-07 | キリン株式会社 | 喫食時の不快な泡立ち感が抑制された、高濃度のco2を含む氷を含有する冷菓 |
JPWO2018101115A1 (ja) * | 2016-12-02 | 2019-10-24 | キリンホールディングス株式会社 | 喫食時の不快な泡立ち感が抑制された、高濃度のco2を含む氷を含有する冷菓 |
JP7166173B2 (ja) | 2016-12-02 | 2022-11-07 | 日本液炭株式会社 | 喫食時の不快な泡立ち感が抑制された、高濃度のco2を含む氷を含有する冷菓 |
Also Published As
Publication number | Publication date |
---|---|
JPWO2008068931A1 (ja) | 2010-03-18 |
KR20080100818A (ko) | 2008-11-19 |
JP5361395B2 (ja) | 2013-12-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2578089B1 (en) | Fat-reduced soybean protein material and processes for production thereof | |
KR101649389B1 (ko) | 식물성 단백질 및 말토덱스트린을 함유하는 과립형 분말, 그의 제조 방법 및 그의 용도 | |
JP4832269B2 (ja) | 大豆アイスクリーム様食品の製造方法 | |
AU2010278088B2 (en) | Carbonated drink comprising soybean flour or soybean milk | |
JP2005287506A (ja) | 蛋白質含有酸性飲食品用粉末組成物 | |
EP3897174A1 (en) | Vegan food composition and method of making thereof | |
JP3609795B2 (ja) | 大豆微粉末を原料とするアイスクリーム様食品の製造方法 | |
JP3781100B2 (ja) | 桑の葉粉末の製造方法と、桑の葉粉末を含有するアイスクリーム類及びそのアイスクリーム類の製造方法 | |
MX2012012044A (es) | Bebida que comprende proteina de soja y fibras citricas. | |
JP5361395B2 (ja) | 大豆含有食品素材を含むアイスクリーム様食品 | |
WO2007072661A1 (ja) | 豆乳及びその製造方法 | |
JP2017519513A (ja) | ルピナスタンパク質を含むエマルション | |
CN104171259A (zh) | 一种养生冰淇淋及其制备方法 | |
CN107836521B (zh) | 一种槐米酸奶及其制备方法 | |
JP4331747B2 (ja) | 大豆胚軸高含有豆乳およびその豆腐 | |
JP2013027347A (ja) | 青臭みの低減された豆乳または乳飲料およびその製造方法 | |
JP2021171002A (ja) | チーズ様発酵食品の製造方法及びチーズ様発酵食品 | |
KR20160066852A (ko) | 분리대두단백을 이용하는 무지방 두유조성물 및 그 제조방법 | |
RU2780588C2 (ru) | Композиция забеливателя | |
JP2013074803A (ja) | ガレート型カテキン含有豆腐の製造方法 | |
JP2004057043A (ja) | 大豆系飲食物 | |
JP2006230297A (ja) | 黒豆豆乳飲料及びその製造方法 | |
KR102029540B1 (ko) | 전두유 조성물 및 그 제조방법 | |
KR101841548B1 (ko) | 전두부를 이용한 검은깨 전두부 쉐이크의 제조 방법 및 이에 의해 제조되는 검은께 전두부 쉐이크 | |
KR100501428B1 (ko) | 산양유 가공방법 및 그 산양유 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 2008548174 Country of ref document: JP |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 07792601 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1020087021650 Country of ref document: KR |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 07792601 Country of ref document: EP Kind code of ref document: A1 |