Invention Grant
- Patent Title: Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage
- Patent Title (中): 大豆乳液组合物应用于含大豆原料的食品或饮料
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Application No.: US14123837Application Date: 2012-05-23
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Publication No.: US09101158B2Publication Date: 2015-08-11
- Inventor: Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
- Applicant: Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
- Applicant Address: JP Osaka
- Assignee: FUJI OIL COMPANY LIMITED
- Current Assignee: FUJI OIL COMPANY LIMITED
- Current Assignee Address: JP Osaka
- Agency: Wenderoth, Lind & Ponack, L.L.P.
- Priority: JP2011-126868 20110607; JP2011-126871 20110607; JP2011-145101 20110630; JP2011-268483 20111208; JP2011-268484 20111208; JP2011-270814 20111212; JP2011-270843 20111212; JP2011-270860 20111212; JP2011-271007 20111212
- International Application: PCT/JP2012/063110 WO 20120523
- International Announcement: WO2012/169347 WO 20121213
- Main IPC: A01N65/00
- IPC: A01N65/00 ; A23L1/20 ; A23L2/38 ; A61K36/48 ; A61K36/00 ; A23L2/66 ; A23C11/10 ; A23C20/02 ; A23L1/39 ; A23G9/42 ; A23L1/187 ; A23L1/19 ; A23L1/24 ; A23G9/38

Abstract:
The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
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