WO2009131052A1 - 脱脂豆乳ペプチドの製造方法 - Google Patents
脱脂豆乳ペプチドの製造方法 Download PDFInfo
- Publication number
- WO2009131052A1 WO2009131052A1 PCT/JP2009/057648 JP2009057648W WO2009131052A1 WO 2009131052 A1 WO2009131052 A1 WO 2009131052A1 JP 2009057648 W JP2009057648 W JP 2009057648W WO 2009131052 A1 WO2009131052 A1 WO 2009131052A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- calcium
- defatted soymilk
- peptide
- defatted
- soymilk peptide
- Prior art date
Links
Images
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
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
Definitions
- the present invention relates to a method for producing a defatted soymilk peptide. More specifically, the present invention relates to a method for producing a defatted soymilk peptide with improved productivity.
- Peptides are hydrolyzed proteins by acid treatment or enzyme treatment, and are known to have excellent digestibility and absorption when taken orally. They are used as dietary supplements and sports drinks as hypoallergenic nitrogen sources. ing. Recently, functions such as an effect of reducing muscle fatigue, an effect of reducing blood cholesterol, an effect of suppressing blood pressure, and an effect of promoting the fermentation of microorganisms have been confirmed and attract attention as functional materials.
- peptides derived from soy protein are derived from SPI peptides derived from soy protein isolate (Soy Protein Isolate), defatted soymilk peptides derived from soybean milk derived from defatted soybeans, and whole fat soybeans. Soymilk peptides have been developed using soymilk as a raw material. Although soy milk peptides are inferior in nitrogen content to SPI peptides, they contain soy oligosaccharides and minerals in a well-balanced manner, and are widely deployed especially in the culture media market and nutritional supplements.
- Soy milk peptides are inferior in nitrogen content to SPI peptides, they contain soy oligosaccharides and minerals in a well-balanced manner, and are widely deployed especially in the culture media market and nutritional supplements.
- Patent Document 1 proposes a method of removing phytic acid by adding calcium to SPI peptides using separated soybean protein (SPI) as a raw material.
- SPI separated soybean protein
- Patent Document 2 has a description of calcium content in relation to defatted soymilk peptide. This is a measurement of the amount of calcium inherent in soymilk, and the addition of calcium is actively performed to filter the defatted soymilk peptide. The idea of improving sex is not recognized at all.
- the present invention has been made in view of the current state of the art described above. That is, it is an object to provide a method for improving the filterability of defatted soymilk peptide and a defatted soymilk peptide with improved filterability.
- the present invention (1) A method for producing a defatted soymilk peptide, comprising adding 0.6% by weight or more of calcium salt as calcium to the crude protein and filtering once or more. (2) A defatted soymilk peptide comprising 0.4% by weight or more of calcium salt as calcium with respect to the crude protein. It is.
- the filterability of defatted soymilk peptide can be improved. Furthermore, the productivity of defatted soymilk peptide is improved and the production cost is reduced, so that an inexpensive and clear defatted soymilk peptide can be provided to the market.
- the defatted soymilk in the present invention is an extract extracted from defatted soybean and separated from an insoluble fraction such as okara and a redissolved solution thereof, and a low molecular fraction obtained by isoelectric point precipitation, ultrafiltration, etc. Is not removed.
- the crude protein concentration in the solid content of such defatted soymilk is usually 40% to 75% by weight. If the crude protein concentration is too low, the value of the defatted soymilk peptide as a nitrogen source decreases.
- the solid content concentration of the defatted soymilk solution when decomposing soymilk protein is preferably 1 to 30% by weight, more preferably 5 to 15% by weight. Even if the concentration of defatted soymilk is low, there is no hindrance to degradation, but the productivity is poor, which increases the production cost of defatted soymilk peptide. Moreover, when the density
- the hydrolysis method is preferably a highly safe protease that can be decomposed under milder conditions.
- the protease used may be a commercially available product, regardless of animal origin, plant origin, or microbial origin.
- serine protease animal-derived trypsin, chymotrypsin, microbial-derived subtilisin, carboxypeptidase, etc.
- thiol peptidase plant-derived papain, bromelain, etc.
- carboxyprotease animal-derived pepsin, etc.
- pancreatin derived from animals manufactured by Amano Enzyme
- PTN manufactured by Novozyme
- papain W40 derived from plants
- bromelain F both manufactured by Amano Enzyme
- alcalase derived from microorganisms Novozyme
- Sumiteam LP manufactured by Shin Nippon Chemical Co., Ltd.
- Samoaze manufactured by Yamato Kasei Co., Ltd.
- protease N manufactured by Amano Enzyme
- proteases can be used alone or in combination. When protease is used in combination, it can be added simultaneously or stepwise.
- the reaction pH and reaction temperature for hydrolysis by protease may be set as appropriate within the working pH and working temperature of the protease. However, if the hydrolysis temperature is too low, it will take a long time to reach the target proteolysis rate. Moreover, when the hydrolysis temperature is too high, there is a concern about protease inactivation, coloring of defatted soymilk peptide, generation of flavor, and the like.
- the hydrolysis time by protease depends on the activity and amount of protease used, but is preferably about 5 minutes to 24 hours, more preferably about 30 minutes to 9 hours. If the hydrolysis time is too long, the risk of spoilage increases.
- the degree of hydrolysis (decomposition rate) by protease is indicated by the proportion of 15% by weight trichloroacetic acid (TCA) soluble fraction in the crude protein, and is generally called 15% TCA solubility.
- Hydrolysis with protease is preferably carried out to 25% to 100%, more preferably 50% to 90%, as the 15% TCA solubility of the defatted soymilk peptide reaction solution.
- the crude protein at this time can be measured by a known method, but it is common for soybean protein to multiply the nitrogen content measured by the Kjeldahl method by a protein coefficient of 6.25.
- the calcium salt used in the present invention is preferably a readily soluble calcium salt, and examples thereof include inorganic calcium such as calcium chloride and calcium hydroxide, and organic acid calcium such as calcium gluconate and calcium lactate. Naturally derived products do not matter. These calcium can be used alone or in combination.
- the amount of these calcium salts to be added is determined by the required quality and cost, but is 0.6% by weight or more, preferably 1.2% by weight or more, more preferably 2.0% by weight or more as calcium with respect to the protein contained in the defatted soymilk. .
- the upper limit of the amount added is 10% by weight or less as calcium relative to the protein contained in the defatted soymilk. If the amount of calcium salt to be added is too small, the effect of improving filterability is not sufficiently exhibited, and if it is too much, the flavor and the like are deteriorated.
- Calcium can be added before protease decomposition or after protease decomposition, but preferably after protease decomposition.
- protease decomposition if the amount of calcium added is large, soy protein as a substrate aggregates, and it may be difficult to reach the target protein degradation rate.
- calcium after protease decomposition disassembly, it is also possible to add calcium, after concentrating and making high concentration the defatted soymilk peptide obtained by protease reaction.
- insoluble matters are removed by filtration after adding calcium.
- a filter press diatomaceous earth filtration, microfiltration, ultrafiltration, etc. are used.
- insoluble matters Prior to filtration, insoluble matters can be roughly removed by centrifugation or the like. By roughly removing the insoluble matter, the filterability can be further improved.
- diatomaceous earth filtration or the like passes the liquid to be filtered in the vertical direction toward the filtration membrane.
- a so-called crossflow method is often used in which a target to be filtered is passed in a horizontal direction with respect to the filtration membrane.
- the object to be filtered is circulated in a circulation line provided with a filtration membrane, and the filtrate is sequentially extracted out of the system. Therefore, the concentration of impurities in the circulating fluid tends to be concentrated over time, and this concentration ratio is called “concentration ratio” and is calculated as “amount of filtration object / (amount of filtration object ⁇ amount of filtrate)”. Is done.
- concentration ratio concentration ratio
- Enzyme-treated products generally require inactivation treatment of the enzyme, and protease inactivation treatment is also required in the present invention.
- Inactivation of protease is generally performed by heating, and the same method can be selected in the present invention.
- the heating time it can be done at any time after the rate of proteolysis has reached the target, but if it is heated in the presence of insoluble matter generated by protease decomposition, wrinkles are likely to occur in the final product, It is desirable to heat after removing this insoluble matter.
- heating is generally performed at about 85 ° C. to 145 ° C. for 5 seconds to 30 minutes. Under these conditions, the peptide solution may be sterilized at the same time.
- the defatted soymilk peptide that has been subjected to protease inactivation and sterilization treatment can be used as it is or after being concentrated to produce a product, and it can also be dried and powdered into a product.
- the 15% TCA solubility of the defatted soymilk peptide obtained as described above is 40 to 100%, preferably 70% to 99%. Further, in the defatted soymilk peptide, 0.4% by weight or more of calcium remains with respect to the crude protein unless desalting treatment such as electrodialysis is performed, but preferably 0.6% by weight or more, more preferably 1.0% by weight. The above remains. The upper limit of the remaining amount of calcium is preferably 8% by weight or less with respect to the crude protein. If the amount of calcium remaining is too large, the flavor and the like deteriorate.
- Protease N Protease N; manufactured by Amano Enzyme
- prote N proteose
- the supernatant obtained by centrifuging the defatted soymilk peptide reaction solution at 5,000 rpm for 5 minutes was heated at 85 ° C. for 30 minutes to inactivate the enzyme to obtain a defatted soymilk peptide solution.
- Comparative Example 2 To the defatted soymilk peptide reaction solution obtained in the same manner as in Comparative Example 1, 0.4% by weight of calcium chloride was added as calcium with respect to the amount of crude protein in the defatted soymilk peptide reaction solution. The supernatant obtained by centrifuging this solution at 5,000 rpm for 5 minutes was heated at 85 ° C. for 30 minutes to inactivate the enzyme to obtain a defatted soymilk peptide solution.
- Examples 1 to 4 The same operation as in Comparative Example 2 was performed to obtain a defatted soymilk peptide. However, as shown in Table 1, 0.9 to 3% by weight of calcium chloride was added as calcium with respect to the amount of crude protein in the defatted soymilk peptide reaction solution.
- Example 1 When 20 L of the defatted soymilk peptide solution obtained in Comparative Examples 1 and 2 and Examples 1 to 4 is circulated through a circulation line in which a microfiltration module (USP-143, manufactured by Asahi Kasei) is installed and filtered at a filtration pressure of 0.04 MPa. Correlation between the concentration rate of the filter and the filtration rate was confirmed. Further, the obtained filtrate was freeze-dried, and the crude protein mass and 15% TCA solubility were measured by the Kjeldahl method, and the residual amount of calcium relative to the crude protein was measured by fluorescent X-ray analysis.
- a microfiltration module USP-143, manufactured by Asahi Kasei
- Examples 5 to 7 The same operation as in Comparative Example 2 was performed to obtain a defatted soymilk peptide. However, instead of calcium chloride, calcium hydroxide (Example 5), calcium lactate (Example 6), and calcium gluconate (Example 7) are each used as calcium relative to the amount of crude protein in the defatted soymilk peptide reaction solution. 2.4 wt% was added.
- Example 2 For the defatted soymilk peptide solutions obtained in Examples 5 to 7, the filtration rate was measured in the same manner as in Experimental Example 1, and the obtained filtrates were analyzed. These results and the results of Comparative Example 1 and Example 3 in Experimental Example 1 were compared in Table 2.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Peptides Or Proteins (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
(1)カルシウム塩を粗蛋白質に対して、カルシウムとして0.6重量%以上添加し、一度以上濾過することを特徴とする、脱脂豆乳ペプチドの製造方法。
(2)カルシウム塩を粗蛋白質に対して、カルシウムとして0.4重量%以上含むことを特徴とする、脱脂豆乳ペプチド。
である。
本発明における脱脂豆乳とは、脱脂大豆より抽出され、オカラ等の不溶画分を分離した抽出液やその乾燥物の再溶解液であり、等電点沈殿や限外濾過などによる低分子画分の除去を行っていないものである。このような脱脂豆乳の、固形分中の粗蛋白質濃度は通常40重量%~75重量%である。粗蛋白質濃度が低すぎると、脱脂豆乳ペプチドの窒素源としての価値が低下する。
この脱脂豆乳中に含まれる蛋白質成分を、酸または蛋白質分解酵素(プロテアーゼ)によって加水分解することで、脱脂豆乳ペプチドが得られる。豆乳蛋白質を分解する際の脱脂豆乳溶液の固形分濃度は、好ましくは1~30重量%、より好ましくは5~15重量%である。脱脂豆乳の濃度が低くても分解に支障はないが、生産性が悪く、脱脂豆乳ペプチドの製造コストを押し上げる要因となる。また、脱脂豆乳の濃度が高すぎると、分解率が上昇しにくくなる傾向にある。
本発明で使用するカルシウム塩は、好ましくは易溶性カルシウム塩であり、例えば塩化カルシウム,水酸化カルシウムなどの無機カルシウムや、グルコン酸カルシウム,乳酸カルシウムなどの有機酸カルシウムが挙げられ、化学合成品,天然由来品は問わない。また、これらカルシウムは単独または併用して使用することが可能である。これらカルシウム塩の添加量は、求める品質とコストにより決定されるが、脱脂豆乳中に含まれる蛋白質に対しカルシウムとして0.6重量%以上、好ましくは1.2重量%以上、より好ましくは2.0重量%以上である。また添加量の上限は、脱脂豆乳中に含まれる蛋白質に対しカルシウムとして10重量%以下で十分である。添加するカルシウム塩の量が少なすぎると濾過性向上の効果が十分には発揮されず、多すぎると風味などが悪化する。
本発明では、清澄性の高い脱脂豆乳ペプチドを得るため、カルシウムを添加したあと不溶物を濾過にて除去することを特徴とする。濾過の種類としては特に制限はないが、通常フィルタープレス,珪藻土濾過,精密濾過,限外濾過などが使用される。また濾過に先立って、遠心分離などにより不溶物を粗取りしておくことも可能である。不溶物を粗取りしておくことで、ろ過性を更に向上させることが可能である。
酵素処理品は一般に、その酵素の失活処理が必要であり、本発明においてもプロテアーゼの失活処理が必要である。プロテアーゼの失活は加熱により行うのが一般的であり、本発明でも同様の方法を選択することが出来る。加熱の時期としては、蛋白質分解率が目標に達した後であればいつでも可能であるが、プロテアーゼ分解により発生する不溶物が存在する状態で加熱すると最終製品で滓が発生しやすくなることから、この不溶物を除去した後で加熱するのが望ましい。加熱の条件としては85℃~145℃程度で5秒~30分加熱するのが一般的である。またこの条件ではペプチド溶液の殺菌も同時に行うことができる場合もある。
上記のようにして得られた脱脂豆乳ペプチドの15%TCA可溶率は40~100%であり、好ましくは70%~99%である。また脱脂豆乳ペプチド中には、特別に電気透析などの脱塩処理を行わない場合、粗蛋白質に対し0.4重量%以上のカルシウムが残存するが、好ましくは0.6重量%以上、より好ましくは1.0重量%以上が残存する。カルシウム残存量の上限は、好ましくは粗蛋白質に対し8重量%以下である。カルシウム残存量が多すぎると風味などが悪化する。
脱脂大豆に10倍量の水を加え、撹拌抽出したのちにオカラを分離して一抽豆乳を得た。分離したオカラに再度10倍量の水を加え、撹拌抽出したのちにオカラを分離して二抽豆乳を得た。一抽豆乳と二抽豆乳を混合したのち凍結乾燥をして脱脂豆乳粉末を得た。この脱脂豆乳粉末の粗蛋白質濃度は62.0重量%であった。この脱脂豆乳粉末を水に溶かして9重量%溶液とし、pHを7.0に調整した。これにプロテアーゼ(プロテアーゼN;アマノエンザイム社製)を、脱脂豆乳中の粗蛋白質量に対し2重量%加え、55℃で5時間加水分解して脱脂豆乳ペプチド反応液を得た。この脱脂豆乳ペプチド反応液を5,000rpmで5分間遠心分離して得た上清を、85℃で30分加熱して酵素失活し、脱脂豆乳ペプチド溶液を得た。
比較例1と同様にして得た脱脂豆乳ペプチド反応液に対し、塩化カルシウムを脱脂豆乳ペプチド反応液中の粗蛋白質量に対してカルシウムとして0.4重量%添加した。この溶液を5,000rpmで5分間遠心分離して得た上清を、85℃で30分加熱して酵素失活し、脱脂豆乳ペプチド溶液を得た。
比較例2と同様の操作を行ない、脱脂豆乳ペプチドを得た。但し、表1に示す様に、塩化カルシウムを脱脂豆乳ペプチド反応液中の粗蛋白質量に対してカルシウムとして0.9重量%~3重量%添加した。
精密濾過モジュール(USP-143,旭化成製)を設置した循環ラインに、比較例1~2、および実施例1~4で得た脱脂豆乳ペプチド溶液20Lを循環させ、濾過圧0.04MPaで濾過したときの濃縮倍率と濾過速度の相関を確認した。更に、得られた濾液を凍結乾燥後、粗蛋白質量,15%TCA可溶率をケルダール法にて、粗蛋白質に対するカルシウムの残存量を蛍光X線分析にて測定した。
比較例2と同様の操作を行ない、脱脂豆乳ペプチドを得た。但し、塩化カルシウムの代りに、水酸化カルシウム(実施例5)、乳酸カルシウム(実施例6)、グルコン酸カルシウム(実施例7)を脱脂豆乳ペプチド反応液中の粗蛋白質量に対してそれぞれカルシウムとして2.4重量%添加した。
実施例5~7で得た脱脂豆乳ペプチド溶液について、実験例1と同様にして濾過速度を測定し、得られた各濾液の分析を行なった。これらの結果と、実験例1における比較例1,実施例3の結果を表2にて比較した。
Claims (2)
- カルシウム塩を粗蛋白質に対して、カルシウムとして0.6重量%以上添加し、一度以上濾過することを特徴とする、脱脂豆乳ペプチドの製造方法。
- カルシウム塩を粗蛋白質に対して、カルシウムとして0.4重量%以上含むことを特徴とする、脱脂豆乳ペプチド。
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010509154A JP5447372B2 (ja) | 2008-04-21 | 2009-04-16 | 脱脂豆乳ペプチドの製造方法 |
EP09734552A EP2269471A4 (en) | 2008-04-21 | 2009-04-16 | METHOD FOR PRODUCING DEFAMED SOYAMILPEPTIDES |
US12/988,684 US8304005B2 (en) | 2008-04-21 | 2009-04-16 | Method for production of defatted soymilk peptide |
CN200980114208.3A CN102014656B (zh) | 2008-04-21 | 2009-04-16 | 脱脂豆乳肽的制备方法 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008109914 | 2008-04-21 | ||
JP2008-109914 | 2008-04-21 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2009131052A1 true WO2009131052A1 (ja) | 2009-10-29 |
Family
ID=41216788
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2009/057648 WO2009131052A1 (ja) | 2008-04-21 | 2009-04-16 | 脱脂豆乳ペプチドの製造方法 |
Country Status (6)
Country | Link |
---|---|
US (1) | US8304005B2 (ja) |
EP (1) | EP2269471A4 (ja) |
JP (1) | JP5447372B2 (ja) |
KR (1) | KR20100134050A (ja) |
CN (1) | CN102014656B (ja) |
WO (1) | WO2009131052A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013150887A1 (ja) * | 2012-04-05 | 2013-10-10 | サッポロホールディングス株式会社 | 豆乳発酵物及びその製造方法 |
US10231467B2 (en) | 2013-02-04 | 2019-03-19 | Sapporo Holdings Limited | Solid fermented soy milk product and process for manufacturing same |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA3141076A1 (en) * | 2016-01-07 | 2017-07-13 | Ripple Foods, Pbc | Product analogs or components of such analogs and processes for making same |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07227215A (ja) * | 1994-02-15 | 1995-08-29 | Morinaga & Co Ltd | ミネラル吸収促進効果を有する大豆蛋白質の製造法 |
JP2750467B2 (ja) | 1990-06-14 | 1998-05-13 | 不二製油株式会社 | ペプチド混合物及び経腸栄養組成物 |
JP3470441B2 (ja) | 1995-03-03 | 2003-11-25 | 不二製油株式会社 | 醗酵促進剤及び醗酵促進剤の製造方法 |
WO2006034172A2 (en) * | 2004-09-16 | 2006-03-30 | Solae Llc | GLYCININ-RICH AND β-CONGLYCININ-RICH VEGETABLE PROTEIN FRACTIONS |
WO2006066170A1 (en) * | 2004-12-17 | 2006-06-22 | Solae, Llc | A soy protein isolate and process for its manufacture |
WO2007066694A1 (ja) * | 2005-12-06 | 2007-06-14 | Fuji Oil Company, Limited | 大豆ペプチド混合物の製造法 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62232340A (ja) * | 1986-04-02 | 1987-10-12 | Kibun Kk | 食品素材の製造法 |
JPH067105A (ja) * | 1992-06-23 | 1994-01-18 | Kibun Food Chemifa Co Ltd | 高カルシウム含有豆乳飲料の製造方法 |
DE69703311T2 (de) * | 1996-03-28 | 2001-03-29 | Fuji Oil Co Ltd | Sojaproteinhydrolysat, Verfahren zur Herstellung und Fleischprodukte und Getränke unter Verwendung derselben |
US6268487B1 (en) * | 1996-05-13 | 2001-07-31 | Genzyme Transgenics Corporation | Purification of biologically active peptides from milk |
JP3417350B2 (ja) * | 1998-07-29 | 2003-06-16 | 不二製油株式会社 | 大豆蛋白加水分解物及びその製造法並びにそれを使用した製品 |
US6465432B1 (en) * | 2000-08-28 | 2002-10-15 | Kraft Food Holdings, Inc. | Isolated antioxidant peptides form casein and methods for preparing, isolating, and identifying antioxidant peptides |
CN101111159A (zh) * | 2005-01-27 | 2008-01-23 | 不二制油株式会社 | 制造大豆蛋白质的方法 |
-
2009
- 2009-04-16 EP EP09734552A patent/EP2269471A4/en not_active Withdrawn
- 2009-04-16 JP JP2010509154A patent/JP5447372B2/ja not_active Expired - Fee Related
- 2009-04-16 US US12/988,684 patent/US8304005B2/en active Active
- 2009-04-16 CN CN200980114208.3A patent/CN102014656B/zh not_active Expired - Fee Related
- 2009-04-16 KR KR1020107023396A patent/KR20100134050A/ko not_active Application Discontinuation
- 2009-04-16 WO PCT/JP2009/057648 patent/WO2009131052A1/ja active Application Filing
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2750467B2 (ja) | 1990-06-14 | 1998-05-13 | 不二製油株式会社 | ペプチド混合物及び経腸栄養組成物 |
JPH07227215A (ja) * | 1994-02-15 | 1995-08-29 | Morinaga & Co Ltd | ミネラル吸収促進効果を有する大豆蛋白質の製造法 |
JP3470441B2 (ja) | 1995-03-03 | 2003-11-25 | 不二製油株式会社 | 醗酵促進剤及び醗酵促進剤の製造方法 |
WO2006034172A2 (en) * | 2004-09-16 | 2006-03-30 | Solae Llc | GLYCININ-RICH AND β-CONGLYCININ-RICH VEGETABLE PROTEIN FRACTIONS |
WO2006066170A1 (en) * | 2004-12-17 | 2006-06-22 | Solae, Llc | A soy protein isolate and process for its manufacture |
WO2007066694A1 (ja) * | 2005-12-06 | 2007-06-14 | Fuji Oil Company, Limited | 大豆ペプチド混合物の製造法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013150887A1 (ja) * | 2012-04-05 | 2013-10-10 | サッポロホールディングス株式会社 | 豆乳発酵物及びその製造方法 |
US10299490B2 (en) | 2012-04-05 | 2019-05-28 | Sapporo Holdings Limited | Soy milk fermentation product and method for producing same |
US10231467B2 (en) | 2013-02-04 | 2019-03-19 | Sapporo Holdings Limited | Solid fermented soy milk product and process for manufacturing same |
Also Published As
Publication number | Publication date |
---|---|
JPWO2009131052A1 (ja) | 2011-08-18 |
EP2269471A1 (en) | 2011-01-05 |
CN102014656A (zh) | 2011-04-13 |
KR20100134050A (ko) | 2010-12-22 |
EP2269471A4 (en) | 2012-12-26 |
CN102014656B (zh) | 2014-07-23 |
US20110059212A1 (en) | 2011-03-10 |
JP5447372B2 (ja) | 2014-03-19 |
US8304005B2 (en) | 2012-11-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1205873C (zh) | 大豆蛋白水解物的生产方法 | |
JP6306197B2 (ja) | 動物性タンパク加水分解物、その製造方法及びその用途 | |
JPH05505304A (ja) | 酵素加水分解物の製造方法 | |
JP5447372B2 (ja) | 脱脂豆乳ペプチドの製造方法 | |
WO2005120244A1 (ja) | 大豆蛋白加水分解物の製造法 | |
JP4619730B2 (ja) | 風味に優れたアミノ酸・ペプチド混合物及びその製造方法 | |
Hu et al. | Potato proteins for technical applications: Nutrition, isolation, modification and functional properties-a review | |
US6589574B2 (en) | Process for preparation of protein-hydrolysate from milk protein | |
JP4227984B2 (ja) | 食品の香味・呈味改善用組成物 | |
Yao et al. | Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white | |
JP4436961B2 (ja) | 蛋白質加水分解物の製造方法 | |
JP4839040B2 (ja) | 清澄性の高い卵白加水分解物の製造方法 | |
JP7252733B2 (ja) | 乳蛋白質加水分解物の製造方法 | |
Álvarez García et al. | Meat proteins as a potential source of bioactive ingredients for food and pharmaceutical use | |
Ge et al. | Release of Leu‐Pro‐Pro from corn gluten meal by fermentation with a Lactobacillus helveticus strain | |
JP6935180B2 (ja) | 乳由来リン脂質含有粉末、およびその製造方法 | |
JPH0581219B2 (ja) | ||
KR20120102600A (ko) | 지방 축적 억제제 | |
KR101079030B1 (ko) | 글루탐산 함량이 높은 미강 유래 단백질 가수분해물의 제조방법 | |
JP3289770B2 (ja) | 蛋白分解物及びその製造方法 | |
JP2006271286A (ja) | 蛋白質加水分解物のマスキング機能低減方法 | |
JP5365515B2 (ja) | 分岐鎖アミノ酸高含有の蛋白質分解物の製造法 | |
Bhattarai | WHEY PROTEIN HYDROLYSIS ABILITY OF PROTEASE EXTRACTED FROM KIWI (Actinidia deliciosa) FRUIT | |
RU2197834C2 (ru) | Способ переработки молочной сыворотки в основу для напитков с профилактическими свойствами | |
JPH10279595A (ja) | 卵黄低分子ペプチド |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 200980114208.3 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 09734552 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2010509154 Country of ref document: JP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2009734552 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 20107023396 Country of ref document: KR Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 12988684 Country of ref document: US |