Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
2005-06-21
2005-06-21
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S042000, C426S055000, C426S056000, C426S580000, C426S656000, C426S657000
Reexamination Certificate
active
06908633
ABSTRACT:
A protein hydrolysate comprising at least two types of peptides, characterized in that the rate of hydrolysis of protein is from 30 to 45%, the number average molecular weight is 300 or less, and the ratio of a weight average molecular weight to the number average molecular weight is greater than 1 and 2 or less, has excellent emulsifiability, and antigenicity thereof is low enough to be used for people who has predisposition to allergic diseases. This protein hydrolysate is obtained by hydrolysis of a protein starting material to a rate of hydrolysis in the range of 30 to 45%, and then bringing it into contact simultaneously or separately with two types of porous synthetic adsorbent respectively having an average pore radius of 2 to 8 nm and an average pore radius of 20 to 30 nm, the total surface area of the two porous synthetic adsorbents being in a range of 300 to 3000 m2per 1 g (protein equivalent) of the obtained protein hydrolysate, and recovering the non-adsorbed component.
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Hayasawa Hirotoshi
Kanehara Hirokatsu
Kawaguchi Yasushi
Miyakawa Hiroshi
Shichino Toshikazu
Morinaga Milk Industry Co. Ltd.
Wong Leslie
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