WO2020196440A1 - Procédé de fabrication de produits de boulangerie enrichis en protéine - Google Patents

Procédé de fabrication de produits de boulangerie enrichis en protéine Download PDF

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Publication number
WO2020196440A1
WO2020196440A1 PCT/JP2020/012820 JP2020012820W WO2020196440A1 WO 2020196440 A1 WO2020196440 A1 WO 2020196440A1 JP 2020012820 W JP2020012820 W JP 2020012820W WO 2020196440 A1 WO2020196440 A1 WO 2020196440A1
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WIPO (PCT)
Prior art keywords
protein
vegetable protein
powdered
protein material
breads
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PCT/JP2020/012820
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English (en)
Japanese (ja)
Inventor
司 馬場
竜太 外尾
Original Assignee
不二製油グループ本社株式会社
不二製油株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to CN202080024706.5A priority Critical patent/CN113631042A/zh
Priority to JP2021509409A priority patent/JPWO2020196440A1/ja
Publication of WO2020196440A1 publication Critical patent/WO2020196440A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Definitions

  • the present invention relates to a method for producing breads fortified with protein.
  • proteins are macromolecules and amphipathic, they have gelling properties, thickening properties, and water retention.
  • Powdered vegetable protein products such as isolated soy protein (SPI), which contains a high concentration of protein, are easier to distribute than liquid products because they do not contain water, and storage management is also possible.
  • SPI isolated soy protein
  • the product can be blended in a processed food at a high concentration, it is widely used as a physical property improving material for various processed foods.
  • soybean protein has a well-balanced amino acid composition and has a physiological function typified by a serum cholesterol lowering action. Therefore, soy protein is used in nutritional and health-promoting foods that are expected to have nutritional and physiological functions.
  • a powdered vegetable protein material such as isolated soybean protein has a high protein content, and is therefore suitable for the purpose of increasing the protein content of breads.
  • the material since the material is in the form of powder, it has an advantage that it can be treated in the same manner as wheat flour. Further, since the material does not contain a large amount of water such as soymilk, it has an advantage that the amount to be added to breads for strengthening protein is not limited to the amount of water allowed for bread dough.
  • Patent Document 1 describes a method for producing protein-enriched breads, which comprises adding powdered soy protein and xylanase to bread dough. It is described that this technique contributes to the prevention of decrease in specific volume of protein-enriched breads.
  • Patent Document 2 describes a powdered soybean protein material containing a magnesium salt such as magnesium oxide and partially hydrolyzed with protease.
  • this powdered soy protein material has an NSI of 32 and a 0.22M TCA solubility of 11%, an NSI of 17 and a TCA solubility of 10%, an NSI of 45 and the TCA solubility.
  • Those with a rate of 10% or those with an NSI of 30 and the TCA solubility of 22% are described. This technique has been described as being effective in the production of baked foods such as protein-enriched cookies.
  • Patent Document 3 describes that a soybean puff (protein content 78% by weight) and a powdered soybean protein material are blended into a baked confectionery dough.
  • the soybean puff is organized by an extruder, and this technology is characterized by using it.
  • Patent Document 4 a paste containing 10 to 50% by weight of powdered soybean protein material is prepared, dried with hot air at 100 to 250 ° C. to a water content of 15% by weight or less, and powdered again.
  • the soy protein material for fortification is described. It is described that the production of breads using the material contributes to the prevention of a decrease in the specific volume of the protein-enriched breads.
  • an object of the present invention is to provide breads that can maintain sufficient dough swelling and texture without interfering with the gluten network of breads even when a relatively large amount of powdered soy protein is blended. To do.
  • the present inventors have found a powdered vegetable protein material having specific characteristics, and obtained a finding that can solve the above-mentioned problems by adding this as a raw material for breads, and the present invention has been obtained. Has come to be completed.
  • the present invention includes the following configurations.
  • a powdered vegetable protein material satisfying at least the following requirements A) to C) is added to the bread dough.
  • A) The protein content in the solid content is 80% by weight or more.
  • B) The pH of the 10 wt% solution is pH 6-8
  • the method for producing breads according to (1) above, wherein the powdered vegetable protein material is selected from soybeans, peas and mung beans.
  • a relatively large amount of powdered vegetable protein material is blended, and it is possible to obtain breads having the same texture and shape as conventional breads despite the high protein content.
  • the "breads” in the present invention refer to, for example, bread, coppe bread, Danish pastry, French bread, chabata, focaccia, nan, pizza, bagels, English muffins, pies, sweet bread, yeast donuts, etc. Not limited, but includes all types generally recognized as bread and its relatives.
  • Bread can be produced in accordance with a conventional method.
  • dough is made by kneading raw materials mainly composed of flour such as wheat flour, whole grain flour and rice flour, water, yeast, sugars, salt and fats and oils. It is produced by preparing, molding into a desired shape, and then baking or frying in an oven or the like.
  • the order in which the above ingredients are added when preparing the bread dough may be a method of preparing the dough by a direct kneading method (straight method) in which all the ingredients are mixed together, or a method such as the medium seed method or the hot water roux method.
  • a method of preparing the seed dough first from the raw materials of the portion and then adding the remaining raw materials to prepare the main dough may also be used.
  • the effect is particularly remarkable in breads that generate a gluten network in the dough and undergo a fermentation step with yeast.
  • breads obtained by the production method of this invention may be referred to as "the present breads".
  • the breads contain at least 5 to 20% by weight of vegetable protein as a nutritional component with respect to the flour. Further, a higher protein content is preferable because the effect of the present invention can be effectively exerted, and 10% by weight or more is preferable. Vegetable proteins tend to inhibit the gluten network in bread dough, resulting in a decrease in specific volume and a deterioration in texture. Such a phenomenon greatly impairs the commercial value of breads. On the other hand, in the present invention, such a problem is solved even if the vegetable protein is highly contained.
  • Examples of types of vegetable proteins include proteins derived from beans such as soybeans, peas, mung beans, chickpeas, cowpeas, and canola seeds.
  • the protein in the breads is contained in whole or in part.
  • one essential and important protein material in the method for producing the breads is a specific "powdered vegetable protein material" described in detail below.
  • the term "powdered vegetable protein material” used in the present specification refers to a food material mainly composed of a protein made from a plant and having a powdered product form.
  • the plant is soybean
  • defatted soybean flakes are used as a soybean raw material, and this is dispersed in an appropriate amount of water for water extraction to remove an insoluble fraction mainly composed of fiber.
  • the extracted soybean protein (defatted soymilk) to be obtained is included in the powdered soybean protein material when it is commercialized. Further, the extracted soybean protein is adjusted to around pH 4.5 with an acid such as hydrochloric acid, the protein is isoelectrically precipitated to remove the acid-soluble fraction (whey), and the acid-insoluble fraction (card) is again added to an appropriate amount.
  • a curd slurry is obtained by dispersing in water, neutralized with an alkali such as sodium hydroxide to obtain a neutralized slurry, and the separated soybean protein obtained from the neutralized slurry can also be a powdered soybean protein material if this is commercialized. Included in.
  • the final commercialization of the powdered soy protein material is to heat sterilize the solutions of these extracted soy protein and separated soy protein with a high-temperature heat treatment device, and then spray dry the sterilizing solution with a spray dryer or the like. Be done. That is, the most typical powdered vegetable protein material is a spray-dried powder of extracted protein or isolated protein.
  • the method is not limited to the above production method, and any method may be used as long as the purity of the soybean protein is increased from the soybean raw material.
  • concentrated soybean protein obtained by removing whey from defatted soybeans with ethanol or acid is also included in the powdered soybean protein material.
  • isolated soybean protein is more commonly used than extracted soybean protein in that the protein content is usually as high as about 90% by weight in the solid content.
  • the powdered vegetable protein material added to the breads may be referred to as "the powdered vegetable protein material”.
  • the powdered vegetable protein material By kneading this powdered vegetable protein material into bread dough, the decrease in volume is suppressed and the deterioration of texture is suppressed as compared with ordinary breads, despite the high protein content. You can get good breads.
  • these requirements will be described more specifically.
  • the protein content in solid content of this powdered vegetable protein material is preferably at least 80% by weight or more, preferably 85% by weight or more or 90% by weight or more.
  • the content of insoluble dietary fiber is preferably as low as possible in order to increase the protein content, and 2% by weight or less, 1% by weight or less, or 0.5% by weight or less per dry matter. Is more preferable.
  • insoluble dietary fiber shall be measured by the modified Proski method in accordance with the "Fifth Edition Standard Tables of Food Composition Analysis Manual" (Materials of the Food Ingredients Subcommittee of the Resources Research Association of the Science and Technology Agency (1997)).
  • the powdered vegetable protein material is in the range of pH 6 to 8, preferably pH 6.5 to 7.5, and more preferably pH 6.7 to 7.3. If the powdered vegetable protein material is prepared so that the pH is too high, it is difficult to prepare the NSI of the following requirement C) to 30 or less. On the other hand, if the powdered vegetable protein material is prepared so that the pH is too low, the flavor of breads tends to deteriorate, which is not desirable.
  • N Nitrogen solubility index
  • NSI Nitrogen solubility index
  • the NSI can be 25 or less, 22 or less or 20 or less.
  • the NSI is represented by the ratio (% by weight) of water-soluble nitrogen (crude protein) to the total amount of nitrogen based on a predetermined method, and in the present invention, it is a value measured according to the method described later. If the NSI is too high, the powdered vegetable protein material has high water retention, and the extensibility and swelling of the dough when added to the bread dough are impaired.
  • this powdered vegetable protein material When producing this powdered vegetable protein material, it is possible to reduce NSI by adding a divalent metal salt such as calcium salt or magnesium salt to the NSI and reacting the protein with the divalent metal. is there.
  • a divalent metal salt such as calcium salt or magnesium salt
  • adding a large amount of calcium salt or magnesium salt to this powdered vegetable protein material makes it difficult to obtain a powdered vegetable protein material that does not affect the formation of gluten in bread dough, and therefore makes bread dough. It can also be difficult to prepare to the desired quality.
  • the calcium content in the solid content of the powdered vegetable protein material may be 0.5% by weight or less, and the magnesium content may be 0.25% by weight or less.
  • the calcium content can be further 0.4% by weight or less, 0.3% by weight or less, or 0.2% by weight or less.
  • the magnesium content can be further 0.2% by weight or less, 0.15% by weight or less, or 0.1% by weight or less.
  • the present powdered vegetable protein material may be one to which a calcium salt and / or a magnesium salt is not added during production. The contents of calcium and magnesium are measured by an official atomic absorption method.
  • TCA solubility 0.22M Trichloroacetic acid solubility This powdery vegetable protein material is characterized by not being enzymatically decomposed by protease.
  • a 0.22M trichloroacetic acid solubility (hereinafter referred to as "TCA solubility") can be used as an index of the absence of enzymatic degradation.
  • TCA solubility 0.22M trichloroacetic acid solubility
  • the numerical value indicates the ratio of the protein dissolved in 0.22M trichloroacetic acid to the total protein in the dispersion liquid in which the powdered vegetable protein material is dispersed in water so that the protein content is 1.0% by weight and sufficiently stirred. It was measured by the Kjeldahl method. As the hydrolysis of the protein progresses, the value of TCA solubility increases.
  • the present powdered vegetable protein material is characterized in that the TCA solubility is less than 10%. In certain embodiments, the TCA solubility can be up to 7% or less, 6% or less or 5% or less. Breads produced using the present powdered vegetable protein material having a TCA solubility in such a range can be imparted with a preferable specific volume and texture. In the production of this bread, the powdery vegetable protein material having a high TCA solubility, that is, enzymatically decomposed, has a negative influence on the size of the specific volume of the bread to which it is added. Not preferred.
  • This powdery vegetable protein material is characterized by containing a specific water-soluble polysaccharide.
  • containing a water-soluble polysaccharide is that in this powdered vegetable protein material, it is integrated with other components such as protein, and is physically inseparable, that is, complexed. Refers to containing in a state. In this respect, a mixture of a powdered vegetable protein material and a powdered water-soluble polysaccharide with each other does not fall under the present powdered vegetable protein material.
  • a specific water-soluble polysaccharide contained in this powdered vegetable protein material may be referred to as "this water-soluble polysaccharide”.
  • the present water-soluble polysaccharide is a water-soluble bean polysaccharide, alginic acid or a salt thereof.
  • water-soluble bean polysaccharide water-soluble soybean polysaccharide, water-soluble pea polysaccharide and the like are preferable.
  • alginic acid or a salt thereof include sodium alginate and potassium alginate. Since the water-soluble polysaccharide is contained in the powdered vegetable protein material, the water-soluble polysaccharide may inhibit the three-dimensional structure of the vegetable protein, and therefore, the plant in the gluten formation of bread dough. It can exert the effect of protecting against the influence of sex proteins.
  • Water-soluble soybean polysaccharides and water-soluble pea polysaccharides are water-soluble polysaccharides composed of sugars such as rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid, and are generally analyzed under the following conditions.
  • the average molecular weight is 1 million or less by the gel filtration HPLC method.
  • These can be prepared by extracting with water by a known method from a raw material containing insoluble dietary fiber (okara) of soybean or pea, and purifying if necessary.
  • water-soluble soybean polysaccharide for example, "Soya Five (R)” series (manufactured by Fuji Oil Co., Ltd.) and "SM” series (manufactured by Saneigen FFI Co., Ltd.). ) Etc. can be used.
  • water-soluble pea polysaccharide a commercially available product can be used, and for example, those obtained by the methods described in International Publication WO2012 / 176852 and International Publication WO2014 / 103833 can be used.
  • each analysis condition may be changed as appropriate within a range in which a large error does not occur in the analysis value.
  • Alginic acid or a salt thereof is a water-soluble polysaccharide derived from seaweed, and a commercially available product can be used.
  • alkali metal salts such as sodium and potassium are preferable.
  • the content of the water-soluble polysaccharide in the solid content of the powdered vegetable protein material is preferably 0.5% by weight or more. In a more preferred embodiment, the content can be 0.5% by weight or more, or 1% by weight or more. In some embodiments, the upper limit of the content can be 5% by weight or less, 4% by weight or less, or 3% by weight or less.
  • a method for concentrating protein a general method by acid precipitation can be adopted, a concentration method by membrane filtration, a method of extracting water from concentrated soybean protein, or the like can also be adopted.
  • a raw material for soybeans for extracting protein defatted soybeans are generally used, but full-fat soybeans and partially defatted soybeans can also be used.
  • full-fat soybeans or partially defatted soybeans are used, high-speed centrifugation is performed after the extraction step to remove the oil separated in the upper layer, and low oil differentiation can be achieved.
  • the soybean raw material and water are mixed, dispersed in a slurry state, and if necessary, the protein is extracted with stirring.
  • the insoluble dietary fiber is removed from the slurry by a separation means such as a centrifuge or filtration to obtain an extracted soy protein solution (soy milk).
  • a separation means such as a centrifuge or filtration to obtain an extracted soy protein solution (soy milk).
  • an acid-soluble fraction such as oligosaccharide or acid-soluble protein is removed from the extracted soybean protein solution to obtain a concentrated solution of soybean protein.
  • An acid precipitation method can be used as a typical means, and the pH of the extracted soybean protein solution is adjusted to around the isoelectric point of 4 to 5 with an acid such as hydrochloric acid or citric acid to insolubilize the protein and precipitate it. ..
  • the acid-soluble fraction is removed by a separation means such as centrifugation or filtration, and the acid-insoluble fraction "curd" is collected and dispersed again in an appropriate amount of water to obtain a curd slurry.
  • a separation means such as centrifugation or filtration
  • the acid-insoluble fraction "curd" is collected and dispersed again in an appropriate amount of water to obtain a curd slurry.
  • extra-filtering and the like can be mentioned.
  • the obtained curd slurry is finally adjusted to around pH 7 to obtain a neutralized slurry.
  • heat sterilization is performed by at least one high-temperature heat treatment during the entire process.
  • a direct steam blowing type high temperature instantaneous heat treatment is preferable.
  • the heat treatment is a UHT sterilization method in which high-temperature and high-pressure steam is directly blown into a soybean protein solution, heated and held, and then the pressure is rapidly released in a vacuum flash pan.
  • the heat treatment conditions are in the range of 100 to 170 ° C., preferably 110 to 165 ° C., and the heating time is preferably 0.5 seconds to 5 minutes, preferably 1 second to 120 seconds.
  • the solution or slurry containing the soybean protein to be heat-treated is heat-treated in the range of 3 to 12 depending on the pH adjusted at each stage of the manufacturing process, and the heat treatment method is adopted.
  • a commercially available heat sterilizer can be used, and a VTIS sterilizer (manufactured by Alpha Laval), a jet cooker, or the like can be used.
  • the sterilized solution is spray-dried with a spray dryer or the like to obtain a powdered soybean protein material.
  • a method of drying with a spray dryer either a disc-type atomizer method or spray drying with a one-fluid or two-fluid nozzle can be used.
  • the following steps are arbitrarily or indispensably adopted.
  • in the step of removing the insoluble dietary fiber from the slurry after the extraction step to obtain the extracted soy protein solution centrifugation is performed for a long time so that the insoluble dietary fiber is mixed as little as possible.
  • the content of insoluble dietary fiber is 1% by weight or less, preferably 0.5% by weight or less, more preferably 0.2% by weight in the powdered soy protein material of the final product by performing centrifugation a plurality of times. It can be removed as follows. As another aspect, it is possible to select not to add the above steps.
  • One of the essential steps in the manufacturing process of the powdered vegetable protein material is the addition of the water-soluble polysaccharide.
  • the addition of the water-soluble polysaccharide is achieved by adding the water-soluble polysaccharide to a solution containing the vegetable protein and mixing it well in the process of producing the powdered vegetable protein material and in the step prior to the spray drying step. To. As a result, the water-soluble polysaccharide is in an integrated state in which it cannot be physically separated from the powdered vegetable protein material, and is complexed.
  • This powdered vegetable protein material that satisfies all of the above requirements A) to E) can be obtained by purchasing from a manufacturer of the vegetable protein material, for example, Fuji Oil Co., Ltd., or by requesting the manufacturer to manufacture the material. can do.
  • Fuji Oil Co., Ltd. has already been able to test-manufacture the "Prorina CP01" (tentative name) series as a new powdered vegetable protein material having all the characteristics of A) to E) above. Therefore, those skilled in the art can easily obtain the product or test sample by specifying this.
  • the conventional commercially available powdered soybean protein materials such as "Fujipro” series, “New Fujipro” series, and “Prorina” series are all powdered vegetable protein materials that satisfy all the characteristics of A) to E) above. Does not apply to. Therefore, even if these are used, they cannot be applied to the method for producing this bread.
  • the analytical value in the present invention shall follow the following measuring method. ⁇ Method of measuring pH> To 40 g of the sample, 360 ml of 25 ° C. ion-exchanged water is added, and the mixture is stirred with a homomixer for 5 minutes to completely dissolve. The obtained solution is measured with an arbitrary pH measuring instrument.
  • ⁇ NSI measurement method 60 ml of water is added to 3 g of the sample, the propeller is stirred at 37 ° C. for 1 hour, and then centrifuged at 1400 ⁇ g for 10 minutes to collect the supernatant (I). Next, 100 ml of water is added to the remaining precipitate again, the propeller is stirred again at 37 ° C. for 1 hour, and the mixture is centrifuged to collect the supernatant (II). Combine the solution (I) and the solution (II), and add water to the mixed solution to make 250 ml. After filtering this with filter paper (NO.5), the nitrogen content in the filtrate is measured by the Kjeldahl method.
  • the amount of nitrogen in the sample is measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample is expressed as% by weight, which is defined as NSI.
  • Test Example 2 (Tests T10 to T15) As a control group, koppe-pan was produced by the medium-seed method without adding the test material of Table 1 under the formulation of Table 2 and the production conditions of Table 3 (C1). Next, as a test plot, koppe-pan was produced using the powdered soybean protein materials of commercial products A to D and prototype E, respectively, under the formulation shown in Table 2 and the manufacturing conditions shown in Table 3 (T1 to T5). ..
  • the specific volume (cm 3 / g) of each koppe-pan was measured, and the workability during bread production was evaluated.
  • 10 panelists who were skilled in the sensory evaluation of bread were asked to sample the koppe bread in each test group, and the sensory evaluation of "texture of bread” and "flavor of bread” was carried out.
  • the evaluation method is to compare each test plot with the control plot, and the test plot with the quality farthest from the control plot C1 is given 1 point, and the test plot with the same quality from the control plot C1 is given 5 points, and the quality level in between is given.
  • the test group decided to have 1 to 5 points given by the panelists.
  • the workability was similarly evaluated by the prototyper on a scale of 1 to 5. The results are shown in Table 4, and based on these results, the suitability of each powdered protein material as a bread-making material was comprehensively judged.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention a pour objet de fournir des produits de boulangerie tels que le réseau de gluten de ces produits de boulangerie n'est pas inhibé, y compris dans le cas où une protéine de soja en poudre est mélangée en quantité relativement importante, et qu'un gonflement de pâte suffisant et une texture peuvent être préservés.　Plus précisément, l'invention concerne des produits de boulangerie qui contiennent 5 à 20% en masse de protéine végétale par rapport à une farine de céréales, et un procédé de fabrication de produits de boulangerie enrichis en protéine qui est caractéristique en ce qu'un ingrédient de protéine végétale en poudre satisfaisant des conditions spécifiques, est additionné dans une pâte à pain en tant que source de protéine végétale.
PCT/JP2020/012820 2019-03-27 2020-03-24 Procédé de fabrication de produits de boulangerie enrichis en protéine WO2020196440A1 (fr)

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CN202080024706.5A CN113631042A (zh) 2019-03-27 2020-03-24 蛋白质增强面包类的制造方法
JP2021509409A JPWO2020196440A1 (fr) 2019-03-27 2020-03-24

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JP2019-060148 2019-03-27
JP2019060148 2019-03-27

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EP4066650A1 (fr) * 2021-03-29 2022-10-05 Fuji Oil Holdings Inc. Procédé de production de boisson protéinée liquide neutre
JP7187068B1 (ja) * 2021-09-14 2022-12-12 有限会社パレット パン、パンの製造方法、およびプロテイン生地ペースト成形物の製造方法

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JP6136472B2 (ja) * 2012-03-29 2017-05-31 不二製油株式会社 タンパク質素材およびその製造法
JP6521260B2 (ja) * 2014-02-27 2019-05-29 不二製油株式会社 粉末状大豆蛋白素材及びこれを用いた食肉加工品

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WO2007114129A1 (fr) * 2006-03-31 2007-10-11 Fuji Oil Company, Limited Proteine de soja en poudre et aliment contenant des proteines de soja l'utilisant
WO2011004893A1 (fr) * 2009-07-09 2011-01-13 不二製油株式会社 Matériau en poudre à base de soja et produits à base de farine de blé l'utilisant

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4066650A1 (fr) * 2021-03-29 2022-10-05 Fuji Oil Holdings Inc. Procédé de production de boisson protéinée liquide neutre
JP7187068B1 (ja) * 2021-09-14 2022-12-12 有限会社パレット パン、パンの製造方法、およびプロテイン生地ペースト成形物の製造方法

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