Method for deflavoring soybean-derived material



<P>PROBLEM TO BE SOLVED: To provide a method for removing components causative of color and flavor from a soybean-derived material, which components become hindrances when using the soybean-derived material for beverage and food such as milk analog products. <P>SOLUTION: This method for deflavoring the soybean-derived material such as soymilk, soybean powder, soybean concentrate and a soybean protein segregated product comprises adjusting pH of an aqueous composition of the soybean-derived material to about 9-about 12 so as to dissolve soybean protein and remove a flavor compound, and passing the composition adjusted in pH through an ultrafiltration film which cuts off molecular weight to about 50,000 dalton under a condition that the flavor compound permeates the film, and the soybean material with improved flavor is held. <P>COPYRIGHT: (C)2005,JPO&NCIPI
【課題】 飲み物、乳アナログ製品等のような食品に大豆由来の材料を用いると妨げとなる色およびフレーバーの原因成分を大豆由来の材料中から除去すること。 【解決手段】 豆乳、大豆粉末、大豆濃縮物および大豆蛋白分離物のような大豆由来の材料を脱フレーバー化する方法であって、それは、大豆蛋白を溶解しフレーバー化合物を取り除くために大豆由来の材料の水性組成物のpHを約9〜約12に調整し、その後、pH調整された組成物を、フレーバー化合物が膜を透過し、改善されたフレーバーの大豆材料が保持されるような条件下で、分子量を約50,000ダルトンまでカットオフする限外ろ過膜に通す。 【選択図】 図11




Download Full PDF Version (Non-Commercial Use)

Patent Citations (0)

    Publication numberPublication dateAssigneeTitle

NO-Patent Citations (0)


Cited By (0)

    Publication numberPublication dateAssigneeTitle