Soy protein concentrates with high strength gel, and its manufacturing method

摘要

1. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0, u0441u043eu0434u0435u0440u0436u0430u0449u0430u00a0 soy protein material, u043eu0431u043bu0430u0434u0430u044eu0449u0430u00a0 durability u0433u0435u043bu00a0 with supplementation of fat, at least 560.0 mr..;2. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0, u0441u043eu0434u0435u0440u0436u0430u0449u0430u00a0 soy protein material, u043eu0431u043bu0430u0434u0430u044eu0449u0430u00a0 durability not held u0442u0435u043cu043fu0435u0440u0430u0442u0443u0440u043du0443u044e processing of emulsion, at least 190.0 mr..;3. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0 on p. 2, u043eu0442u043bu0438u0447u0430u044eu0449u0430u00a0u0441u00a0, soy protein material is not held by the u0442u0435u043cu043fu0435u0440u0430u0442u0443u0440u043du0443u044e processing of emulsion, at least 225.0 mr..;4. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0, u0441u043eu0434u0435u0440u0436u0430u0449u0430u00a0 soy protein material, u043eu0431u043bu0430u0434u0430u044eu0449u0430u00a0 durability of u0442u0435u043cu043fu0435u0440u0430u0442u0443u0440u043du0443u044e processing emulsion at least 275.0 mr..;5. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0 on p. 4, u043eu0442u043bu0438u0447u0430u044eu0449u0430u00a0u0441u00a0, soy protein material has the strength of the u0442u0435u043cu043fu0435u0440u0430u0442u0443u0440u043du0443u044e processing of emulsion, at least 300.0 mr..;6. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0 ap. 1, 2, or 3, u043eu0442u043bu0438u0447u0430u044eu0449u0430u00a0u0441u00a0, soy protein material is durable u0433u0435u043bu00a0 with supplementation of fat, at least 575.0 mr..;7. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0 on p. 6, u043eu0442u043bu0438u0447u0430u044eu0449u0430u00a0u0441u00a0, soy protein material is durable u0433u0435u043bu00a0 with supplementation of fat, at least 600.0 mr..;8. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0 ap. 1, 2, or 3, u043eu0442u043bu0438u0447u0430u044eu0449u0430u00a0u0441u00a0, soy protein material has a protein content of at least 65.0 weight% based on the dry weight.;9. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0 on p. u043eu0442u043bu0438u0447u0430u044eu0449u0430u00a0u0441u00a0 8, so that the soy protein material has the content of the protein from the 75.0 weight% to 85.0 weight% based on the dry weight.;10. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0 on p. u043eu0442u043bu0438u0447u0430u044eu0449u0430u00a0u0441u00a0 9, so that the soy protein material has a protein content of at least 90.0 weight% based on the dry weight.;11. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0 ap. 1, 2, or 3, u043eu0442u043bu0438u0447u0430u044eu0449u0430u00a0u0441u00a0, soy protein material u00a0u0432u043bu00a0u0435u0442u0441u00a0 soy or soy u0431u0435u043bu043au043eu0432u044bu043c u0438u0437u043eu043bu00a0u0442u043eu043c u0431u0435u043bu043au043eu0432u044bu043c concentrate.;12. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0 on p. u043eu0442u043bu0438u0447u0430u044eu0449u0430u00a0u0441u00a0 11, so that the soy protein material is not held by the u0442u0435u043cu043fu0435u0440u0430u0442u0443u0440u043du0443u044e processing of emulsion, at least 225.0 mr..;13. u043au043eu043cu043fu043eu0437u0438u0446u0438u00a0 on p. u043eu0442u043bu0438u0447u0430u044eu0449u0430u00a0u0441u00a0 11, so that the soy protein material has the strength of the u0442u0435u043cu043fu0435u0440u0430u0442u0443u0440u043du0443u044e processing of emulsion, at least 300.0 mr..;14. a food product containing a mixture of soybean protein material with at least one physical characteristic selected from the group consisting of strength u0433u0435u043bu00a0 with supplementation of fat, at least 560.0 g, the strength is not held u0442u0435u043cu043fu0435u0440u0430u0442u0443u0440u043du0443u044e processing of emulsion, at least 190.0 g and the strength of u0442u0435u043cu043fu0435u0440u0430u0442u0443u0440u043du0443u044e on the formulation of emulsion at least 275.0 g, and at least one food ingredient.;15. a food product for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 14, so that the food ingredient u00a0u0432u043bu00a0u0435u0442u0441u00a0 u044du043cu0443u043bu044cu0433u0438u0440u043eu0432u0430u043du043du044bu043c u043cu00a0u0441u043eu043c.;16. a food product for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 14, so that the soy protein material u00a0u0432u043bu00a0u0435u0442u0441u00a0 u0431u0435u043bu043au043eu0432u044bu043c concentrate soy or soy u0431u0435u043bu043au043eu0432u044bu043c u0438u0437u043eu043bu00a0u0442u043eu043c.;17. a food product for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 16, so that the soy protein material is durable u0433u0435u043bu00a0 with supplementation of fat, at least 575.0 mr..;18. a food product for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 17, so that the soy protein material is durable u0433u0435u043bu00a0 with supplementation of fat, at least 600.0 mr..;19. a food product for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 16, so that the soy protein material is not held by the u0442u0435u043cu043fu0435u0440u0430u0442u0443u0440u043du0443u044e processing of emulsion, at least 225.0 mr..;20. a food product for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 16, so that the soy protein material has the strength of the u0442u0435u043cu043fu0435u0440u0430u0442u0443u0440u043du0443u044e processing of emulsion, at least 300.0 mr..;21. a food product for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 14, so that the food ingredient u00a0u0432u043bu00a0u0435u0442u0441u00a0 u043fu043eu043bu0443u0444u0430u0431u0440u0438u043au0430u0442u043eu043c u0434u043bu00a0 soup.;22. a food product for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 14, so that the food ingredient u00a0u0432u043bu00a0u0435u0442u0441u00a0 dairy product.;23. a food product for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 14, so that the food ingredient u00a0u0432u043bu00a0u0435u0442u0441u00a0 breadfruit ingredient.;24. a new method of u043fu043eu043bu0443u0447u0435u043du0438u00a0 soy protein material, which u0441u0443u0441u043fu0435u043du0434u0438u0440u0443u044eu0442 alcohol washed soy protein material in water, u0434u043eu0432u043eu0434u00a0u0442 ph or ph to the sour below 6.0, u0443u0434u0430u043bu00a0u044eu0442 soluble components from the suspension with a sour, value of ph, the ph value of the suspension u0434u043eu0432u043eu0434u00a0u0442 with acidic ph to a ph above 7.0 after the u0443u0434u0430u043bu0435u043du0438u00a0 soluble components from the suspension with a sour, value of ph, in order to bypass the suspension and subjected to heat u043du0435u0439u0442u0440u0430u043bu0438u0437u043eu0432u0430u043du043du0443u044e slurry howling processing at a temperature and for a duration sufficient u0434u043bu00a0 u0438u0437u043cu0435u043du0435u043du0438u00a0 structure of soy protein material.;25. method for p. 24, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 that additionally contains phase u0438u0437u043cu0435u043bu044cu0447u0435u043du0438u00a0 suspension of heat treatment.;26. method for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 24, so that the soluble components of the suspension u0443u0434u0430u043bu00a0u044eu0442 with acidic ph value, through u0446u0435u043du0442u0440u0438u0444u0443u0433u0438u0440u043eu0432u0430u043du0438u00a0 and the solution u0438u043cu044bu0435 u0443u0434u0430u043bu00a0u044eu0442 components in the form of the liquid phase obtained in the u0446u0435u043du0442u0440u0438u0444u0443u0433u0438u0440u043eu0432u0430u043du0438u0438.;27. method for p. 26, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 that additionally contains phase u0432u044bu0434u0435u043bu0435u043du0438u00a0 proteins from the liquid phase obtained in the process u0446u0435u043du0442u0440u0438u0444u0443u0433u0438u0440u043eu0432u0430u043du0438u0438, u0438u0441u043fu043eu043bu044cu0437u0443u00a0 ultra.;28. method for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 24, so that the soluble components of the suspension u0443u0434u0430u043bu00a0u044eu0442 with acidic ph value, through the ultra.;29. method for p. 25, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, grinding includes u0441u0435u0431u00a0 grinding u043du0435u0439u0442u0440u0430u043bu0438u0437u043eu0432u0430u043du043du043eu0439 suspension in u0438u0437u043cu0435u043bu044cu0447u0438u0442u0435u043bu044cu043du043eu043c pump.;30. method for p. 24, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 that additionally contains the phase of rapid u043eu0445u043bu0430u0436u0434u0435u043du0438u00a0 suspension of heat treatment.;31. method for p. 30, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 that additionally contains stage drying soy protein material, u0441u043eu0434u0435u0440u0436u0430u0449u0435u0433u043eu0441u00a0 rapidly chilled region.;32. method for p. u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 24, so that the washed with alcohol washed soy protein material u00a0u0432u043bu00a0u0435u0442u0441u00a0 alcohol soy u0431u0435u043bu043au043eu0432u044bu043c concentrate.