JPS62166852A - Treatment of soybean protein - Google Patents
Treatment of soybean proteinInfo
- Publication number
- JPS62166852A JPS62166852A JP61010347A JP1034786A JPS62166852A JP S62166852 A JPS62166852 A JP S62166852A JP 61010347 A JP61010347 A JP 61010347A JP 1034786 A JP1034786 A JP 1034786A JP S62166852 A JPS62166852 A JP S62166852A
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- Japan
- Prior art keywords
- soybean protein
- aqueous solution
- pressure
- protein
- carbonate
- Prior art date
- Legal status (The legal status 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 status listed.)
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Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、大豆蛋白質、例えば豆乳、分離大豆蛋白質等
が有する苦渋味を除去する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for removing the bitter and astringent taste of soybean proteins, such as soybean milk and isolated soybean proteins.
大豆蛋白質は豆腐、豆乳等の原料として多く用いられて
いるが、従来から大豆蛋白質が有する苦渋味が問題とな
っている。従って、大豆蛋白質が有する苦渋味除去方法
が種々提案されている。例えば、豆乳抽出原料を炭酸水
素ナトリウム含有水性液の存在下で磨砕して苦渋味のな
い豆乳を製造する方法（特開昭５２−１２９５２号、同
５３−９１１６１号、同５３−９１１６２号、同５５−
６４７７７号）がある。又大豆蛋白質水溶液に炭酸ガス
を注入し、かつ注入と同時あるいはその前後に大豆蛋白
質水溶液を加熱して苦渋味成分を除去する方法く特開昭
６０−９１９５２号）がある。Soybean protein is often used as a raw material for tofu, soymilk, etc., but the bitter and astringent taste of soybean protein has been a problem. Therefore, various methods for removing the bitter and astringent taste of soybean protein have been proposed. For example, a method for producing soymilk without bitterness and astringency by grinding soymilk extraction raw materials in the presence of an aqueous solution containing sodium bicarbonate (JP-A-52-12952, JP-A-53-91161, JP-A-53-91162, Same 55-
No. 64777). There is also a method (Japanese Patent Laid-Open No. 60-91952) in which bitter and astringent components are removed by injecting carbon dioxide gas into an aqueous soybean protein solution and heating the aqueous soybean protein solution at the same time or before or after the injection.
これらの方法は、いずれも大気圧下で処理を行なうもの
であり、ある程度苦渋味を除去できるものの、未だ不十
分である。All of these methods involve processing under atmospheric pressure, and although they can remove bitterness and astringency to some extent, they are still insufficient.
一方、大豆蛋白質水溶液を製造するに際し、大豆の浸漬
工程から蛋白質の溶出工程に至るまでに用いる水として
、水中に溶存する酸素を除去した水を用いる方法（特開
昭５５−１５３５７３号）も提案されているが、この方
法によっても苦渋味除去効果は未だ不十分である。On the other hand, when producing a soybean protein aqueous solution, a method has also been proposed in which water from which dissolved oxygen is removed is used from the soybean soaking process to the protein elution process (Japanese Patent Laid-Open No. 153573/1983). However, even with this method, the bitter and astringent taste removal effect is still insufficient.
従って本発明は従来の方法よりも大豆蛋白質が有する苦
渋味の除去効果がすぐれた方法を提供することを目的と
する。本発明は、さらに簡単な方法で苦渋味を除去でき
る工業的にすぐれた方法を提供することを目的とする。Therefore, an object of the present invention is to provide a method that is more effective in removing the bitter and astringent taste of soybean protein than conventional methods. An object of the present invention is to provide an industrially superior method that can remove bitterness and astringency using a simpler method.
本発明は、大豆蛋白質含有水溶液を炭酸イオンの存在下
において、加圧加熱処理すると系中の炭酸イオンが炭酸
ガスとして系外に逃げるのを防止でき、炭酸イオンを苦
渋成分に有効に作用させることができるので、大豆蛋白
質中の苦渋味を極めて効果的に除去できるとの知見に基
づいてなされたのである。The present invention provides that when a soybean protein-containing aqueous solution is subjected to pressure and heat treatment in the presence of carbonate ions, the carbonate ions in the system can be prevented from escaping out of the system as carbon dioxide gas, and the carbonate ions can effectively act on bitter components. This was based on the knowledge that the bitter and astringent taste in soybean protein can be removed extremely effectively.
すなわち、本発明は大豆蛋白質含有水溶液を炭酸イオン
の存在下において、加圧加熱処理することを特徴とする
大豆蛋白質の処理方法を提供する。That is, the present invention provides a method for treating soybean protein, which comprises subjecting a soybean protein-containing aqueous solution to pressure and heat treatment in the presence of carbonate ions.
本発明の処理方法の対象となる大豆蛋白質含有水溶液は
、大豆蛋白質を含有する水溶液であればいずれでもよく
、例えば大豆からつくられる呉、豆乳、分離蛋白質水溶
液があげられる。又、大豆蛋白質以外の成分、例えば脂
肪、ミネラルなどを含んでいてもよい。上記呉及び豆乳
は、例えば次のようにして製造される。先づ丸大豆、脱
皮大豆を水に浸漬した後、適量の水を加え磨砕機で磨砕
して呉を得る。次に遠心分離機等を用いておからを除去
して豆乳を得る。豆乳を得るための原料としては、脱脂
大豆、脱脂大豆フレークを用いても何らさしつかえない
。The soybean protein-containing aqueous solution to which the treatment method of the present invention is applied may be any aqueous solution containing soybean protein, such as soybean soybean, soybean milk, and isolated protein aqueous solutions. Furthermore, it may contain components other than soybean protein, such as fat and minerals. The above-mentioned soybean milk and soybean milk are produced, for example, as follows. After soaking whole soybeans and dehulled soybeans in water, add an appropriate amount of water and grind them with a grinder to obtain go. Next, the soybean curd is removed using a centrifuge or the like to obtain soymilk. Defatted soybeans and defatted soybean flakes can be used as raw materials for obtaining soymilk.
本発明では、上記大豆蛋白質含有水溶液に炭酸イオンを
存在させることが重要である。この炭酸イオンを存在さ
せる方法としては、炭酸ガスを大豆蛋白質含有水溶液に
注入して溶解させる方法、炭酸塩を溶解させる方法が例
示される。In the present invention, it is important that carbonate ions be present in the soybean protein-containing aqueous solution. Examples of methods for making carbonate ions exist include a method in which carbon dioxide gas is injected into an aqueous solution containing soybean protein to dissolve it, and a method in which carbonate is dissolved.
炭酸ガスを注入する方法
炭酸ガスの注入時期は、磨砕前、磨砕中、宸砕後いずれ
の段階でもよい。又、注入量は、大豆蛋白質含有水溶液
中の蛋白質１００ｇ当り１〜３２１程度とすることが好
ましい。つまり、１１以下では効果が低下する傾向にあ
り、３２１以上注入しても効果がさほどかわらず経済的
でないからである。さらに炭酸ガスを注入するに際して
は、大豆蛋白質水溶液を、予めｐＨ７，５〜９゜０に調
節するのが好ましい。その理由は、二酸化炭素ガスを注
入すると、大豆蛋白質水溶液のｐＨが低下し、それに起
因して蛋白質が凝集沈澱する虞があるからである。また
、上記範囲にｐＨを調節すると、炭酸ガスの溶解量を多
くすることができるからでもある。Method for injecting carbon dioxide gas Carbon dioxide gas may be injected at any stage before grinding, during grinding, or after grinding. Further, the injection amount is preferably about 1 to 321 per 100 g of protein in the soybean protein-containing aqueous solution. In other words, if it is less than 11, the effect tends to decrease, and even if it is injected more than 321, the effect will not change much and it will not be economical. Furthermore, when injecting carbon dioxide gas, it is preferable to adjust the pH of the soybean protein aqueous solution to 7.5-9.0 in advance. The reason for this is that when carbon dioxide gas is injected, the pH of the aqueous soybean protein solution decreases, which may cause the protein to coagulate and precipitate. Another reason is that when the pH is adjusted to the above range, the amount of carbon dioxide gas dissolved can be increased.
炭酸塩を添加する方法
炭酸塩は、加熱処理時に炭酸イオンが存在する限り、大
豆の磨砕前、磨砕中、磨砕後のいずれの段階で添加して
もよい。炭酸塩としては、種々のものを用いることがで
きるが、炭酸水素ナトリウム、炭酸ナトリウム、炭酸カ
ルシウムを用いるのが好ましい。又、添加量は任意とす
ることができるが、大豆蛋白質水溶液に対して０．０５
〜０．５重量％（以下％と略称する。）、好ましくは０
．１〜０．３％とするのがよい。Method for Adding Carbonate Carbonate may be added at any stage before, during or after grinding the soybean, as long as carbonate ions are present during the heat treatment. Various carbonates can be used, but sodium hydrogen carbonate, sodium carbonate, and calcium carbonate are preferably used. Also, the amount added can be set arbitrarily, but it is 0.05 to soybean protein aqueous solution.
~0.5% by weight (hereinafter abbreviated as %), preferably 0
．． The content is preferably 1 to 0.3%.
本発明で用いる大豆蛋白質中に炭酸イオンを含む水溶液
は上記の方法により調製されるが、炭酸１オンの存在量
が０．０００４〜０．００６モル％とするのが望ましい
。The aqueous solution containing carbonate ions in soybean protein used in the present invention is prepared by the method described above, and it is desirable that the amount of carbonate ions present is 0.0004 to 0.006 mol%.
次に本発明では上記の水溶液を加圧加熱処理するが、加
圧下において行なうことが本発明においては特に重要で
ある。特に好ましくは、ゲージ圧０、３〜５ ｋｇ ／
ｃｕｔの範囲の圧力下、８０〜１５０℃で加熱するの
がよい。つまり、このｗ１囲では苦渋味成分の除去効果
が高いとともに、蛋白質の変性を抑制することができる
からである。又、加熱時間としては１５秒から３０分ま
でを採用するのがよい。尚、加圧条件は加熱温度と相対
関係にあり、温度が高くなるにつれて加える圧力を高め
るのがよい。例えば、８０℃で０．３ ｋｇ ／ ＣＩ
＋ｆの場合、９０℃では０．５ ｋｇ／ｃｉｆ、 １０
０℃では０．８ ｋｇ ／ Ｃｕｔ 。Next, in the present invention, the above aqueous solution is subjected to pressure and heat treatment, and it is particularly important in the present invention that the treatment is carried out under pressure. Particularly preferably, the gauge pressure is 0.3 to 5 kg/
Heating is preferably carried out at a temperature of 80 to 150° C. under a pressure in the range of cut. In other words, in this W1 range, the effect of removing bitter and astringent components is high, and denaturation of proteins can be suppressed. Further, it is preferable to adopt a heating time of 15 seconds to 30 minutes. Note that the pressurizing conditions have a relative relationship with the heating temperature, and it is preferable to increase the pressure applied as the temperature increases. For example, 0.3 kg/CI at 80℃
+f, 0.5 kg/cif at 90℃, 10
0.8 kg/cut at 0℃.
１１０℃では１．１ ｋｇ、 ／ ｃｒｄである。又、
加熱処理時間も加熱温度と相関関係にあり、８０℃で２
０分間加熱する場合、１００℃で１０分、１２０℃では
５分加熱するのがよい。At 110°C it is 1.1 kg/crd. or,
The heat treatment time also has a correlation with the heating temperature, and at 80℃
When heating for 0 minutes, it is preferable to heat at 100°C for 10 minutes and at 120°C for 5 minutes.
本発明の処理方法は上記の工程をとることを基本とする
ものであるが、工業的には次のようにして行なうのがよ
い。つまり、蛋白質含有水溶液を貯蔵するタンクに炭酸
ガスを吹込むか又は炭酸塩を溶解させた後、該蛋白質含
有水溶液をパイプを通して次工程（例えば殺菌工程など
）へ移送するに際し、例えば圧力制御弁により、バック
プレッシャーをかけながら移送し、この際スチームを吹
き込んだり又は外部加熱によりパイプ内で加圧加熱して
苦渋味を除去する方法、又は前記の方法において貯蔵タ
ンク中に炭酸ガスや炭酸塩を加える代りに、配管（パイ
プ）中に炭酸ガス又は炭酸塩含有水溶液を注入して行な
う方法があげられる。Although the treatment method of the present invention is based on the above-mentioned steps, industrially it is best to carry out as follows. In other words, after blowing carbon dioxide gas or dissolving carbonate into a tank storing a protein-containing aqueous solution, when transferring the protein-containing aqueous solution to the next process (for example, a sterilization process) through a pipe, for example, a pressure control valve is used. , transfer while applying back pressure, and remove bitter and astringent taste by blowing steam or heating under pressure in the pipe by external heating, or by adding carbon dioxide gas or carbonate into the storage tank in the above method. An alternative method is to inject carbon dioxide gas or a carbonate-containing aqueous solution into the pipe.
又、圧力容器中にて、本発明の処理を行なってもよい。Furthermore, the treatment of the present invention may be carried out in a pressure vessel.
本発明ではさらに、原料の大豆（丸大豆、脱皮大豆等）
を蒸煮等の手段によって加熱処理し、次いで該大豆を８
０℃以上の条件で熱水暦砕すると得られる大豆蛋白質水
溶液の青臭味を低減できるので好ましい。もちろん上記
手段に限定されることはなく、青臭味を低減できる手段
であれば他の手段を採用することもできる。In the present invention, the raw material soybeans (whole soybeans, dehulled soybeans, etc.)
The soybeans are heat-treated by steaming or other means, and then the soybeans are
It is preferable to hydrothermally crush the soybean protein under conditions of 0° C. or higher because it can reduce the grassy odor of the aqueous soybean protein solution obtained. Of course, the method is not limited to the above-mentioned means, and other means can be used as long as the grassy smell can be reduced.
本発明にふいては、加圧加熱処理後処理液中に溶存して
いる炭酸イオン（特に溶解している炭酸ガス）を除去す
るための処理（減圧等）を行なうのが好ましく、又その
後ｐＨを６．５〜７．０に調整するのが望ましい。In the present invention, it is preferable to perform a treatment (such as depressurization) to remove carbonate ions (particularly dissolved carbon dioxide gas) dissolved in the treatment solution after the pressure and heat treatment, and after that, the pH It is desirable to adjust the value to 6.5 to 7.0.
本発明の処理方法によれば苦渋味のない大豆蛋白質含有
水溶液を得ることができる。According to the treatment method of the present invention, an aqueous soybean protein-containing solution without bitterness and astringency can be obtained.
従って、これを用いれば味のよい豆腐を製造できるとと
もに、そのまま、又は各種ビタミンや栄養成分を加えて
豆乳として用いることができる。Therefore, by using this, it is possible to produce tofu with good taste, and it can also be used as soy milk as it is or with various vitamins and nutritional components added thereto.
又、該水溶液を乾燥して粉末蛋白質としても用いること
ができる。上記以外にも本発明によって処理されたもの
は幅広い用途を有するのである。Moreover, the aqueous solution can be dried and used as a powdered protein. In addition to the above, the materials treated according to the present invention have a wide range of uses.
次に実施例により本発明を説明するが、本発明はこれら
に限定されるものではない。Next, the present invention will be explained with reference to Examples, but the present invention is not limited thereto.
実施例１
１０５℃で３分間蒸煮した丸大豆５ ｋｇに熱水３０ｋ
ｇを加え９０℃で暦砕した後遠心分離を行なってオカラ
を除去し豆乳２３ｋｇ（蛋白質含量５．１％、温度８１
℃）を得た。これをジャケット付の加圧タンクに入れて
密封した後、炭酸ガス１１，８１を吹き込み、８０℃、
ゲージ圧０．５ ｋｇ ／ ｃｎｔの条件下で２５分間
加圧加熱処理を行なった。尚、溶液のｐＨは６．６であ
った。次いで、処理ずみの蛋白質含有水溶液をポンプで
バキュームチャンバーに導入し、４００ ｍｍＨｇに減
圧して溶存炭酸ガスを除去し、プレート型熱交換機を用
いて１０℃に冷却した蛋白質含有水溶液を得た。Example 1 5 kg of whole soybeans steamed at 105°C for 3 minutes and 30 kg of hot water
After grinding at 90℃ and centrifuging to remove okara, 23kg of soymilk (protein content 5.1%, temperature 81℃) was obtained.
°C) was obtained. After putting this in a pressurized tank with a jacket and sealing it, carbon dioxide gas 11,81 was blown into it, and the temperature was heated to 80℃.
Pressure and heat treatment was performed for 25 minutes under a gauge pressure of 0.5 kg/cnt. Note that the pH of the solution was 6.6. Next, the treated protein-containing aqueous solution was introduced into a vacuum chamber using a pump, the pressure was reduced to 400 mmHg to remove dissolved carbon dioxide gas, and the protein-containing aqueous solution was cooled to 10° C. using a plate heat exchanger.
実施例２
脱皮大豆５ ｋｇを１０５℃で３分間蒸煮した後、Ｎａ
ｏｔ（１５ｇを含む熱水３５ｋｇを加え、９０℃であ砕
し大豆の青臭味を除去した後、遠心分離してオカラを除
き豆乳２９ ｋｇ （蛋白質含有量４．７％、温度８２
℃）を得た。この豆乳を１０℃に冷却した後加圧タンク
に入れて密封した後、炭酸ガス１１８β（ゲージ圧１．
Ｑ ｋｇ ／ ｃａｔ ）を吹き込み、１００℃で１
５分間加圧加熱処理した。尚、この時の溶液のｐＨは６
．７であった。次いで減圧度を３００ ｍｍＨｇとした
以外は実施例１と同様にして溶存炭酸ガスを除去した後
、１０℃に冷却し、塩酸でｐＨを６．８に調整して大豆
蛋白質含有水溶液を得た。Example 2 After steaming 5 kg of dehulled soybeans at 105°C for 3 minutes, Na
Add 35 kg of hot water containing 15 g of soybeans, crush at 90°C to remove the grassy taste of the soybeans, centrifuge to remove okara, and add 29 kg of soy milk (protein content 4.7%, temperature 82
°C) was obtained. This soymilk was cooled to 10°C, placed in a pressurized tank and sealed, and then carbon dioxide gas 118β (gauge pressure 1.
Q kg/cat) and 1 at 100°C.
Pressure and heat treatment was performed for 5 minutes. Note that the pH of the solution at this time was 6.
．． It was 7. Next, dissolved carbon dioxide gas was removed in the same manner as in Example 1 except that the degree of vacuum was 300 mmHg, then the mixture was cooled to 10° C., and the pH was adjusted to 6.8 with hydrochloric acid to obtain a soybean protein-containing aqueous solution.
実施例３
未変性脱脂大豆フレーク１ ｋｇに、炭酸ナトリウム５
．５ｇを含む１０ｋｇの水を加えて３０分間混合した後
遠心分離を行なって不溶分を除き、豆乳８、６ ｋｇ
（蛋白質含量４．１％、温度２５℃）を得た。Example 3 1 kg of undenatured defatted soybean flakes, 5 ml of sodium carbonate
．． Add 10 kg of water containing 5 g, mix for 30 minutes, centrifuge to remove insoluble matter, and make 8.6 kg of soy milk.
(Protein content: 4.1%, temperature: 25°C).
これをゲージ圧り、 Ｏｋｇ ／ ｃａｔの圧力下で１
０分間加熱した後バキュームチャンバーに移して３００
ｍｍ Ｈｇに減圧し溶存炭酸ガスを除去し、次に１０
℃に冷却し、塩酸でｐＨを６．８に調整して大豆蛋白質
含有水溶液を１尋た。尚、加圧加熱処理直前の大豆蛋白
質水溶液のｐＨは７．３であった。This is gauge pressure, 1 under Okg/cat pressure.
After heating for 0 minutes, transfer to a vacuum chamber and heat for 300 minutes.
Dissolved carbon dioxide was removed by reducing the pressure to 10 mm Hg.
The mixture was cooled to 0.degree. C., the pH was adjusted to 6.8 with hydrochloric acid, and 1 fathom of soybean protein-containing aqueous solution was added. In addition, the pH of the soybean protein aqueous solution immediately before the pressure and heat treatment was 7.3.
実施例４
脱皮大豆５ ｋｇを熱水１０ｋｇ中に入れて３分間加熱
した後水切りした。次に熱水３０ ｋｇ （炭酸水素ナ
トリウム０．３５％溶液）を加え、９０℃、ゲージ圧０
．８ｋｇ ／ ｃｔｌの条件下で磨砕した。このように
して得られた磨砕液のｐＨは７．４であったが、これを
ゲージ圧０．３ｋｇ／ｃｄ、温度９０℃の条件下で２０
分間加圧加熱処理した。次いで遠心分離を行なって不溶
物を除去し、豆乳２４ｋｇを得た。これを減圧度を４０
０ ｍｍＨｇとした以外は実施例２と同様にして減圧及
びｐＨ調整して大豆蛋白質含有水溶液を得た。Example 4 5 kg of dehulled soybeans were placed in 10 kg of hot water, heated for 3 minutes, and then drained. Next, add 30 kg of hot water (0.35% sodium bicarbonate solution) and heat at 90°C with a gauge pressure of 0.
．． Milled under the condition of 8 kg/ctl. The pH of the ground solution obtained in this way was 7.4, and it was
Pressure and heat treatment was performed for a minute. Next, centrifugation was performed to remove insoluble matter, and 24 kg of soymilk was obtained. Reduce the pressure to 40
A soybean protein-containing aqueous solution was obtained by reducing the pressure and adjusting the pH in the same manner as in Example 2 except that the pressure was 0 mmHg.
実施例５
加圧容器中にて、分離大豆蛋白質５ ｋｇに、０．２％
ＮａＯＨ水溶液９５ｋｇを加えて撹拌混合した後密封し
、炭酸ガス５００１を注入し、ゲージ圧０．８ｋｇ ／
ｃｉ、９０℃で２０分間加圧加熱処理した。この時の
溶液のｐｎは７．５であった。次に、実施例４と同様に
して減圧及びｐＨ調整を行ない、大豆蛋白質含有水溶液
を碍た。Example 5 0.2% to 5 kg of isolated soy protein in a pressurized container
After adding 95 kg of NaOH aqueous solution and stirring and mixing, the container was sealed, and carbon dioxide gas 5001 was injected at a gauge pressure of 0.8 kg/
ci, pressure and heat treatment at 90° C. for 20 minutes. The pn of the solution at this time was 7.5. Next, the pressure was reduced and the pH was adjusted in the same manner as in Example 4 to prepare an aqueous solution containing soybean protein.
以上のようにして辱だ実施例１〜５０大豆蛋白質含有水
溶液について、２０人のパネルによる苦渋味について官
能テストを行なった結果、実施例１〜５のものはいずれ
も苦渋味を有しないものであったが、なかでも実施例２
．４．５のものが良好であった。Examples 1 to 50 The aqueous solutions containing soybean protein were subjected to a sensory test for bitterness and astringency by a panel of 20 people. Among them, Example 2
．． Those with a rating of 4.5 were good.
比較例
加圧しないこと、つまり大気圧下で加熱した以外は実施
例２と同様にして大豆蛋白質含有水溶液をつくった。Comparative Example A soybean protein-containing aqueous solution was prepared in the same manner as in Example 2, except that no pressure was applied, that is, heating was performed under atmospheric pressure.
実施例２で得た豆乳と比較例で得た豆乳について、２０
名のパネルを用いその苦汁味の低減効果について比較し
た。結果を第１表に示す。Regarding the soy milk obtained in Example 2 and the soy milk obtained in Comparative Example, 20
The effect of reducing bitter taste was compared using a panel of the same name. The results are shown in Table 1.
この結果から、本発明の処理方法によれば、苦渋味のな
いすぐれた大豆蛋白質が得られることがわかる。From this result, it can be seen that according to the processing method of the present invention, excellent soybean protein without bitterness and astringency can be obtained.
Claims (9)
いて、加圧加熱処理することを特徴とする大豆蛋白質の
処理方法。(1) A method for treating soybean protein, which comprises subjecting an aqueous solution containing soybean protein to pressure and heat treatment in the presence of carbonate ions.
注入溶解することによって形成される特許請求の範囲第
（１）項記載の処理方法。(2) The treatment method according to claim (1), wherein the carbonate ions are formed by injecting and dissolving carbon dioxide gas into an aqueous solution containing soybean protein.
蛋白質１００ｇ当り、１〜３２ｌである特許請求の範囲
第（２）項記載の処理方法。(3) The treatment method according to claim (2), wherein the amount of carbon gas injected is 1 to 32 liters per 100 g of protein in the soybean protein-containing aqueous solution.
解することによって形成される特許請求の範囲第（１）
項記載の処理方法。(4) Claim No. 1 in which the carbonate ions are formed by dissolving carbonate in an aqueous solution containing soybean protein.
Treatment method described in section.
０５〜０．５重量％である特許請求の範囲第（４）項記
載の処理方法。(5) The amount of carbonate added is 0.
05 to 0.5% by weight of the treatment method according to claim (4).
囲第（１）項記載の処理方法。(6) The treatment method according to claim (1), wherein the heating is performed at 80 to 150°C.
範囲で行なわれる特許請求の範囲第（１）項記載の処理
方法。(7) The processing method according to claim (1), wherein the pressurization is performed at a gauge pressure in the range of 0.3 to 5.0 kg/cm^2.
範囲第（１）項記載の処理方法。(8) The treatment method according to claim (1), wherein the heating time is from 15 seconds to 30 minutes.
Ｈが７．５〜９．０の範囲にある特許請求の範囲第（２
）項記載の処理方法。(9) p of soybean protein-containing aqueous solution before pressure and heat treatment
Claim No. 2 in which H is in the range of 7.5 to 9.0
Processing method described in ).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61010347A JPH0740889B2 (en) | 1986-01-21 | 1986-01-21 | How to treat soy protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61010347A JPH0740889B2 (en) | 1986-01-21 | 1986-01-21 | How to treat soy protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62166852A true JPS62166852A (en) | 1987-07-23 |
| JPH0740889B2 JPH0740889B2 (en) | 1995-05-10 |
Family
ID=11747656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61010347A Expired - Fee Related JPH0740889B2 (en) | 1986-01-21 | 1986-01-21 | How to treat soy protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0740889B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1150576A1 (en) * | 1999-02-10 | 2001-11-07 | The United States of America, represented by The Secretary of Agriculture | Production of high protein concentrates |
| WO2006032967A2 (en) * | 2004-09-21 | 2006-03-30 | Delgado Araujo Alejandro J | Method for preparing a beanless-flavor soymilk and/or okara using carbon dioxide in a state of sublimation |
| JP2007228928A (en) * | 2006-03-02 | 2007-09-13 | Nisshin Oillio Group Ltd | Method for producing soymilk |
| CN111093393A (en) * | 2017-09-11 | 2020-05-01 | 罗盖特公司 | Method for preparing a composition based on leguminous plant proteins |
-
1986
- 1986-01-21 JP JP61010347A patent/JPH0740889B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1150576A1 (en) * | 1999-02-10 | 2001-11-07 | The United States of America, represented by The Secretary of Agriculture | Production of high protein concentrates |
| EP1150576A4 (en) * | 1999-02-10 | 2004-12-15 | Us Agriculture | Production of high protein concentrates |
| WO2006032967A2 (en) * | 2004-09-21 | 2006-03-30 | Delgado Araujo Alejandro J | Method for preparing a beanless-flavor soymilk and/or okara using carbon dioxide in a state of sublimation |
| WO2006032967A3 (en) * | 2004-09-21 | 2007-08-16 | Araujo Alejandro J Delgado | Method for preparing a beanless-flavor soymilk and/or okara using carbon dioxide in a state of sublimation |
| US7258889B2 (en) | 2004-09-21 | 2007-08-21 | Alejandro Javier Delgado Araujo | Method for preparing a beanless-flavor soymilk and/or okara using carbon dioxide in a state of sublimation |
| JP2007228928A (en) * | 2006-03-02 | 2007-09-13 | Nisshin Oillio Group Ltd | Method for producing soymilk |
| CN111093393A (en) * | 2017-09-11 | 2020-05-01 | 罗盖特公司 | Method for preparing a composition based on leguminous plant proteins |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0740889B2 (en) | 1995-05-10 |
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