FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND PROCESSES FOR PRODUCTION THEREOF

Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically disclosed are: a fat-reduced soybean protein material characte...

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Bibliographische Detailangaben
Hauptverfasser:	KANAMORI, Jiro, SHIBATA, Masayuki, SAMOTO, Masahiko
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically disclosed are: a fat-reduced soybean protein material characterized by containing a protein and a carbohydrate at a total content of 80 wt% or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt% relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition characterized by containing a protein at a content of 25 wt% or more in terms of dried form content, containing a fat at a content of 100 wt% or more in terms of dried form content relative to the content of the protein in terms of dried fonu content, and having an LCI value of 60% or more.