Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1988-08-18
1989-11-21
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 52, 426656, A23J 300
Patent
active
048821802
ABSTRACT:
A soybean hydrolyzate is disclosed. The hydrolyzate is of a high nutritional value and excellent in protein absorbability. Moreover, it is free from bean-like or grass-like smelling that is characteristic of soybean, as well as from bitter taste. Consequently, the hydrolyzate is very valuable food as protein source.
The hydrolyzate is characterized by that the soluble fraction of the hydrolyzate contains amino nitrogen in an amount in the range from 5 to 20%, preferably from 10 to 15% of the total nitrogen of said fraction. The hydrolyzate is prepared by pulverizing soybean, adding water to the pulverized soybean to form a slurry of a solid content in the range from 1 to 20%, heating the slurry at a temperature from 60.degree. to 100.degree. C. for a period from 5 to 180 minutes, homogenizing the slurry under a high pressure and hydrolyzing the homogenates with a neutral protease produced by Bacillus subtilis.
REFERENCES:
patent: 3640725 (1972-02-01), Sherba et al.
patent: 3694221 (1972-09-01), Hoer et al.
patent: 4482574 (1984-11-01), Lee
Chiba Kyoko
Nakashima Hiroshi
Saitoh Makoto
Suzuki Kazuo
Takao Shoji
Cintins Marianne
Terumo Kabushiki Kaisha
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