Acidic soy protein gel foods and preparation method thereof

A soybean protein, acidity technology, applied in vegetable protein processing, food science, food preparation, etc., can solve the problems of no production, no method of forming a gel of soybean protein, weak solubility of soybean protein, etc.

Inactive Publication Date: 2009-07-01
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] As mentioned above, although there is a huge potential demand for the preparation of soybean protein food by utilizing the gel properties of soybean protein in the acidic range, due to the weak solubility of soybean protein in the acidic range, no method has been found to allow soybean protein to form a gel in the acidic range. Thus, until now, no such food

Method used

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  • Acidic soy protein gel foods and preparation method thereof
  • Acidic soy protein gel foods and preparation method thereof
  • Acidic soy protein gel foods and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] Embodiment 1: high concentration gel

[0079] The acid-soluble soybean protein obtained in the above preparation example was cut with a food cutter to prepare a paste having a solid content of 14% by weight. To the paste was added 0.03% sucralose (San-Ei Gen F.F.I., Inc.) and 0.2% Orange Flavor (International Flavors & Fragrances Inc.) and the mixture was homogenized and defoamed. The mixture was placed in a heat-resistant container, and then heated at 80° C. for 30 minutes in a thermostat. The resulting gel treat was clear and the texture was suitably springy and desirable.

Embodiment 2

[0080] Example 2: pH adjustment and salt addition

[0081] The aqueous acid-soluble soybean protein solution (solid content: 9% by weight) obtained in the above Preparation Example was adjusted to pH 3.75 with 20% sodium hydroxide solution and sodium chloride was added to the solution so that the concentration was 50 mM. To the mixture were added 0.03% sucralose (San-EiGen F.F.I., Inc.) and 0.2% blueberry flavor (International Flavors & Fragrances Inc.). The mixture was stirred to obtain a homogeneous mixture, placed in a heat-resistant container, and then heated in a thermostat at 80°C for 30 minutes. The resulting gel food had a transmittance of 40%T and was clear. The gel food can be made spoonable and has sufficient shape-holding properties and proper elasticity.

Embodiment 3

[0082] Embodiment 3: adding of weak acid salt

[0083] The aqueous acidic soluble soybean protein solution (solid content: 12% by weight) obtained in the above Preparation Example was adjusted to pH 4 with sodium citrate and 0.02% sucralose (San-Ei Gen F.F.I., Inc. ) and 0.2% muscadine flavor (International Flavors & Fragrances Inc.). Stir the mixture to obtain a homogeneous mixture, place it in a heat-resistant container, and then heat it in a thermostat at 80°C for 1 hour to obtain a breaking load of 120gf / cm 2 gel.

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Abstract

The present invention aims to provide an acidic gel food containing soybean protein to diversify the way of taking soybean protein in daily diet. Using the acid-soluble soy protein described in this specification, the aqueous or alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. An acid having 2 or more acid groups per molecule or a salt thereof or a salt of another acid is then added to the solution, and the mixture is heated to form a gel. Thus, acid gel foods, including jelly-like pleasing foods, can be obtained.

Description

technical field [0001] The present invention relates to foods containing soy protein, especially acid gel foods, especially jelly-like gel foods containing soy protein, to methods for increasing protein intake in mealtime habits, and to methods of producing such foods. technical background [0002] For a long time, soybean protein has been used as an excellent food protein source. Moreover, since soybean protein has various functional properties such as emulsifying properties and gel-forming properties, it has been widely used as food material or edible Food improvement materials for meat products, fish sauce products, side dishes, bread, confectionery and beverage ingredients. In addition, soybean protein has recently been found to reduce blood cholesterol levels, and its nutritional and physiological functions have attracted attention. [0003] The regular way to definitely consume soy protein is "side dishes" such as tofu (soy curd), fried tofu, tempeh (fermented soybean...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/16A23L1/06
Inventor 石本京子斋藤努桐山俊夫岩冈荣治吉田昌子
Owner FUJI OIL CO LTD
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