Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate
2001-03-09
2003-06-17
Weier, Anthony J. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
C426S459000
Reexamination Certificate
active
06579560
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a soybean processed food rich in nutrients of soybean, which is easy for users of all ages to eat, and a method of producing the same food.
2. Disclosure of the Prior Art
In recent years, research on nutrients of soybean has rapidly advanced on a world scale. For example, it is known that soybean protein has a plasma-cholesterol lowering effect and a blood-pressure lowering effect. The Food and Drug Administration (FDA) is authorizing the use, on food labels and in food labeling, of health claims on the association between soy protein and reduced risk of coronary heart disease (CHD). In addition, it is reported that isoflavone included in soybean is effective to prevent a serious disease such as breast cancer, prostate cancer, osteoporosis or menopausal disorders. Thus, ingesting soybean protein is indispensable to maintain health, and soybean comes to international attention.
In the past, processed foods containing soybean protein are provided in powder or granular form, and usually dispersed in water or milk to allow users to easily ingest it. Alternatively, the processed foods are often used as cooking materials. In any event, it is hard to say that the powder or granular foods of soybean protein is tasty.
In addition, as the processed foods containing soybean protein, there are tablet-type, light-meal type such as snacks, crackers, cookies, and biscuits, freeze-dry type and so on. However, when the users eat these processed foods, they often have bad feelings of eating as if the processed foods absorbed most of saliva in mouth. Thus, with respect to the feelings of eating and the solubility of food in mouth, the users are not satisfied with the existing processed foods of soybean.
For example, Japanese Patent Early Publication [kokai] No. 11-9176 discloses a method of producing a baked confectionery by baking dough including a soybean-protein containing material, tapioca starch and trehalose. However, the baked confectionery merely includes a small amount of soybean protein. In addition, since the dough is baked at a high temperature, e.g., about 180° C., there is a disadvantage that thermal denaturation of soybean protein is not avoided.
On the other hand, Japanese Patent Publication [kokoku] No. 2729323 (WO89/06908) discloses a method of producing a high protein containing nutritional food. In this method, a protein material comprising a vegetable protein material such as flour protein powder and soybean protein powder or a mixture of vegetable and animal protein materials is mixed with powder of grains and/or potatoes such as sweet corn powder, flour, potato powder and rice powder in the presence of water to obtain dough, and then the dough is dried under a reduced pressure. However, since it is essential to use the grain and/or potato powder other than protein material, there is a problem that the content of soybean protein in the nutritional food is still insufficient.
SUMMARY OF THE INVENTION
In view of these facts, a primary object of the present invention is to provide a soybean processed food rich in a soybean-derived material having crisp feelings of eating and good tastes, which is easy for users of all ages to ingest. That is, the present invention provides the soybean processed food produced by drying dough of a mixture of a soybean-derived material, condiment and water under a reduced pressure of 0.1 kPa to 10 kPa.
It is preferred that the moisture content of the soybean processed food is 4 wt % or less. It is also preferred that the soybean-derived material contains 65 wt % or more of isolated soybean protein. In addition, it is preferred that the soybean-derived material contains 10 to 30 wt % of soybean saccharide, 5 to 15 wt % of soybean dietary fiber, and 1 to 9 wt % of soybean lecithin in addition to the isolated soybean protein.
Another object of the present invention is to provide a method of producing the soybean processed food, which comprises the steps of kneading a mixture of the soybean-derived material and the condiment in the presence of water to obtain dough, and drying the dough under a reduced pressure of 0.1 kPa to 10 kPa to obtain the soybean processed food.
In the above method, it is preferred that the drying step is performed until the moisture content of the soybean processed food reaches 4 wt % or less. In addition, it is also preferred that the drying step is performed at a temperature of 50° C. to 90° C.
These and other objects and advantages will become apparent from the following detailed description and examples of the invention.
DETAILED DESCRIPTION OF THE INVENTION
A soybean processed food of the present invention contains a soybean-derived material as a major constituent thereof and a small amount of a condiment, and presents crisp feelings of eating and good tastes. The soybean processed foods is produced by kneading a mixture of the soybean-derived material and the condiment in the presence of water to obtain dough, and drying the dough under a reduced pressure of 0.1 kPa to 10 kPa.
The soybean-derived material used in the present invention comprises isolated soybean protein, soybean saccharide, soybean dietary fiber, and soybean lecithin. The condiment used in the present invention can be optionally selected from conventional seasonings and chemical condiments. For example, it is possible to use a protein hydrolysate (animal protein, vegetable protein) that is a compound obtained by hydrolyzing protein, yeast extract, meat extract (beef, chicken, pork), fish extract (tuna, shrimp, crab, seashell or the like), vegetable extract (sea tangle, shuitake), chemical condiment such as sodium glutamate, sodium inosinate and sodium guanylate, saccharide (sugar, glucose-fructose liquid sugar, glucose, fructose), sugar alcohol (maltitol, erythritol or the like), oligosaccharide (galacto-oligosaccharide, tructo-oligosaccharide or the like), sweetener having a high sugary level (licorice extract, sodium glycyrrhizinate, Stevia, aspartame or the like), sourness condiment such as citric acid, fumaric acid and malic acid, saltiness condiment such as salt and potassium chloride. Of course, a mixture of at least two or more of these condiments may be used.
To obtain the dough, compounding amounts of the soybean-derived material, condiment and water can be appropriately determined to obtain desired feelings of eating, good tastes and solubility in the user's mouth of the processed soybean food. For example, it is preferred that the compounding amount of isolated soybean protein is 65 wt % or more, preferably 65 to 84 wt %, and more preferably 65.5 to 72.5 wt % with respect to the total weight of the soybean-derived material and condiment.
When the soybean derived material contains soybean saccharide in addition to isolated soybean protein, it is preferred that the compounding amount of soybean saccharide is 10 to 30 wt %, and more preferably 10 to 15 wt % with respect to the total weight of the soybean-derived material and condiment. When the soybean derived material contains soybean dietary fiber in addition to isolated soybean protein, it is preferred that the compounding amount of soybean dietary fiber is 5 to 15 wt %, and more preferably 7.5 to 12. 5 wt % with respect to the total weight of the soybean-derived material and condiment.
When the soybean derived material contains soybean lecithin in addition to isolated soybean protein, it is preferred that the compounding amount of soybean lecithin is 1 to 9 wt % and more preferably 3 to 7 wt % with respect to the total weight of the soybean-derived material and condiment. When the above-described compounding amounts of the soybean-derived material are satisfied, there is an advantage of stably providing the soybean processed food having well-balanced nutrients and crisp feelings of eating. In addition, it is possible to easily prepare the dough having good formability of the soybean processed food without adding flour and oils.
On the other hand, it is preferred that the compoundin
Hayashi Noriaki
Kagawa Masaru
Mitani Takahiko
Shioaki Koichiro
Tsuchiya Rumi
Huang Jiawei
J.C. Patents
Sanko Corporation
Weier Anthony J.
LandOfFree
Soybean processed food and method of producing the same does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Soybean processed food and method of producing the same, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Soybean processed food and method of producing the same will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3097974