WO2004010794A1 - Melange de soja traite comprenant des cellules de soja individuelles dispersees dans celui-ci avec un acide gras insature et aliments et boissons renfermant le soja traite et l'acide gras insature - Google Patents

Melange de soja traite comprenant des cellules de soja individuelles dispersees dans celui-ci avec un acide gras insature et aliments et boissons renfermant le soja traite et l'acide gras insature Download PDF

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Publication number
WO2004010794A1
WO2004010794A1 PCT/JP2002/007685 JP0207685W WO2004010794A1 WO 2004010794 A1 WO2004010794 A1 WO 2004010794A1 JP 0207685 W JP0207685 W JP 0207685W WO 2004010794 A1 WO2004010794 A1 WO 2004010794A1
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WIPO (PCT)
Prior art keywords
unsaturated fatty
soybean
fatty acid
mixture
fatty acids
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
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PCT/JP2002/007685
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English (en)
Japanese (ja)
Inventor
Toru Akazawa
Yukio Yamori
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chima YK
Original Assignee
Chima YK
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Publication date
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Priority to AU2002320701A priority Critical patent/AU2002320701A1/en
Priority to PCT/JP2002/007685 priority patent/WO2004010794A1/fr
Publication of WO2004010794A1 publication Critical patent/WO2004010794A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01015—Polygalacturonase (3.2.1.15)
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a processed soybean in which soybean single cells in which protein granules and fat globules are kept in a healthy state with little damage to cell walls and cell membranes are dispersed, and unsaturated fatty acids or unsaturated fatty acids.
  • the present invention relates to a mixture comprising the processed soybeans and foods and beverages containing the processed soybean and unsaturated fatty acids.
  • Soybean is a nutritious food material that contains a good balance of protein, carbohydrates, lipids, and vitamins, as well as isoflavones that prevent cancer, osteoporosis, and other lifestyle-related diseases (adult diseases). ⁇ Excellent material containing lysine. However, its use as a food material for cooking was limited due to its soybean odor.
  • this method essentially comprises adding to the soybeans a pectinase produced by a microorganism of the genus Bacillus, and the resulting powdered or puree processed soybeans have little damage to the cell wall and cell membrane. Indeed, single soybean cells, in which protein granules and fat globules are kept in a healthy state, are dispersed and have a characteristic of almost no soybean odor.
  • Unsaturated fatty acids include n-6 unsaturated fatty acids such as linoleic acid, which are often found in plants, etc., and fish, such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). 3 unsaturated fats There are fatty acids. It is widely known that n-6 unsaturated fatty acids have an effect of regulating serum cholesterol, and attention is paid to the fact that n_3 unsaturated fatty acids have a preventive effect on myocardial infarction and arteriosclerosis. I am collecting.
  • DHA and EPA have many physiological functions such as anticancer action, blood lipid lowering action, blood pressure lowering action, antithrombotic action, and antiallergic action.
  • DHA is said to have an effect of improving the memory learning function and retinal reflex function, and EPA is said to have a high antithrombotic effect.
  • the present invention provides a method of mixing unsaturated fatty acids or unsaturated fatty acid-containing substances having unique odors such as DHA and EPA with processed soybeans in which healthy soybean single cells are dispersed. It is an object of the present invention to provide a mixture of soybean and unsaturated fatty acid or unsaturated fatty acid-containing substance in which odor is taken into soybean single cells, and as a result, deodorized to a level that cannot be perceived by human odor.
  • the mixture of the present invention contains processed soybeans in which soybean single cells in which protein granules and fat globules are kept in a healthy state are dispersed in the cells with little damage to cell walls and cell membranes, unsaturated fatty acids and unsaturated fatty acids. Specially, it is one of the saturated fatty acid-containing substances.
  • the mixture of the present invention since the mixture of the present invention has almost no odor peculiar to soybeans and unsaturated fatty acids, even when the mixture itself is consumed, it is necessary to adjust the odor by adding a fragrance or the like. There is no. Even when added to other foods and cooked, the odor of soybeans and unsaturated fatty acids is maintained at a level that can hardly be sensed by human smell. Furthermore, there is an effect that the unsaturated fatty acid component is hardly eluted from the dish during cooking. .
  • the unsaturated fatty acid is preferably at least one of docosahexaenoic acid (DHA) and dicosapentaenoic acid (EPA), and as the unsaturated fatty acid-containing substance, commercially available DHA (or It is preferable to use EPA) -containing powders, DHA (or EPA) -containing fats and oils, and mixtures thereof.
  • DHA docosahexaenoic acid
  • EPA dicosapentaenoic acid
  • the amount of unsaturated fatty acids in the mixture of the present invention is preferably 50% or less, more preferably 0.5 to 30%, based on the total weight of the mixture.
  • the processed soybean obtained by subjecting soybean to an enzymatic treatment using a pectinase produced by a microorganism of the genus Bacillus.
  • the processed soybean can be provided in the form of a powdery puree. .
  • Another object of the present invention is to treat soybeans in which soybean single cells in which cell granules and fat globules are maintained in a healthy state with few cell wall and cell membrane damage and scars are dispersed, and soybeans are unsaturated.
  • An object of the present invention is to provide a food and beverage containing a fatty acid.
  • Specific foods containing the processed soybeans and unsaturated fatty acids of the present invention include, for example, foods using flour such as spaghetti, bread, cookies, mayonnaise, foods containing soy protein, and tofu.
  • Specific beverages containing the processed soybean of the present invention and unsaturated fatty acids include, for example, soymilk, oolong tea, fruit juice, and vegetable juice.
  • the processed soybean used in the present invention has so-called single soybean cells in which protein granules and fat globules are kept in a healthy state with little damage to cell walls and cell membranes.
  • a processed soybean can be obtained by the method for processing a soybean using an enzyme described in International Publication No. WO 01/10242 by the present inventors.
  • soybeans After a predetermined amount of raw soybeans are washed with water, they are immersed in water for a predetermined time, for example, 10 to 20 hours. This step is to supply a sufficient amount of water to the inside of each cell of the soybean to facilitate subsequent enzymatic treatment. In this immersion step, water to which a small amount of actinase to be used in the enzyme treatment described later is added in advance may be used.
  • the soybeans are heat-treated in the presence of water. This heat treatment deactivates the action of lipoxygenase contained in soybeans, heat-denatures soybean proteins to improve digestibility and absorption in the human body, softens intercellular substances, and is followed by enzyme treatment. Easy to do. In order to achieve these objectives efficiently, it is preferable to treat soybeans with steam.
  • the steaming conditions are, for example, preferably 11 ° C or less and 30 minutes or more.
  • soybeans a pectinase produced by a microorganism of the genus Bacillus After cooling the steamed soybeans to a specified temperature, add soybeans a pectinase produced by a microorganism of the genus Bacillus.
  • the steamed soybeans are preferably cooled to the temperature at which the enzyme treatment is carried out, for example, to about 60 ° C.
  • the amount of water to be added is preferably substantially the same as the weight of soybean after steaming. ⁇
  • the amount of zeolites added is not particularly limited, but is preferably, for example, 0.5 to 0.8 wt% based on the weight of soybean before the immersion step.
  • the enzymatic treatment is carried out, for example, by holding the obtained mixture at 60 ° C. for 30 minutes while stirring. Under such enzyme treatment conditions, bacteria produced by microorganisms of the genus Bacillus have a strong effect on pectin, a pectin that binds soybean cells to each other. The raw material without breaking the soybean cell wall The soybean cells constituting soybean can be efficiently separated into individual soybean single cells.
  • the stirring is preferably performed under mild conditions such as rotating the stirring blade at a speed of about 20 to 30 revolutions / minute. Under such conditions, while the isolated soybean single cells are loosened by agitation, the enzyme can uniformly act on the soybean cells, so that the enzyme treatment can be carried out more smoothly. it can. Puree in which single soybean cells are dispersed is obtained by this enzyme treatment.
  • the slurry is subjected to a heat treatment in order to deactivate the enzyme action of the actinase.
  • a heat treatment for example, it is preferable to heat the slurry at about 100 ° C. for 15 minutes.
  • the unsaturated fatty acid used in the present invention it is preferable to use DHA and / or EPA which are often contained in fish such as skipjack tuna. Many attempts have been made to use DHA and EPA as health foods, but because these unsaturated fatty acids are very susceptible to oxidation, natural tocoproles, tea extracts, asconolevic acid, citric acid, etc. Sufficient deodorization has not been achieved with the use of inhibitors and deodorants. In particular, the acidity of the unsaturated fatty acids progresses with the passage of time, and the odor tends to increase.
  • the present invention provides a large amount of DHA-containing fish oil, which has been difficult to deodorize by such a conventional method. It has been found that when used in combination with the above-mentioned processed soybeans in which bean single cells are dispersed, it is possible to eliminate odors to a level not detectable by human smell.
  • the mixture of the present invention may contain an unsaturated fatty acid-containing substance instead of the unsaturated fatty acid.
  • an unsaturated fatty acid-containing material it is preferable to use, for example, DHA-containing fats and oils or powders and ⁇ -containing oils and fats.
  • DHA-containing fats and oils include existing DHA extracts, DHA-containing fish oil, squid oil, and the like.For example, commercially available products such as DHA tuna oil or refined oils thereof can be used. .
  • DHA free acid, its ester and phospholipid (including lyso-form) may be added and mixed.
  • the amount of unsaturated fatty acids in the mixture of the present invention is preferably 50% or less, more preferably 0.5 to 30%, based on the total weight of the mixture. If the content of the unsaturated fatty acid exceeds 50%, the odor of the unsaturated fatty acid or the unsaturated fatty acid-containing substance may not be sufficiently deodorized.
  • the lower limit of the amount of unsaturated fatty acid is not particularly limited, but is preferably 0.5% or more in order to enhance nutrition by unsaturated fatty acid.
  • the amount of the unsaturated fatty acid in the mixture of the present invention is in the range of 0.5 to 30%, the good deodorizing effect of the unsaturated fatty acid or the unsaturated fatty acid-containing material by the processed soybean is stable. Is obtained.
  • the present invention relates to a processed soybean in which soybean single cells in which cell walls and cell membranes are hardly damaged and protein granules and fat globules are kept in a healthy state are dispersed inside the cells, and DHA, EPA and the like.
  • foods and beverages containing a saturated fatty acid include foods using flour such as spaghetti, macaroni, pizza dough, processed meat foods such as hamburgers and meatballs, tofu, soy milk yogurt, etc.
  • soy foods soy protein-containing foods, breads such as roll bread, humper buns, and English muffins, creams, miso, vegetable cheese, serials, biscuits, crackers, dressings, health foods, konjac jelly, and other diet foods , Bean jam, pudding, cream, jam, curry, ice cream, sorbet, confectionery and the like.
  • beverages of the present invention containing processed soybeans in which single soybean cells are dispersed and unsaturated fatty acids such as DHA and EPA include, for example, fruit juices, vegetable juices such as tomato juice and ginseng juice, and coffee.
  • Examples include drinks, soy milk, soups such as potage soup and miso soup.
  • the processed soybean powder in which the soybean single cells used in this example were dispersed was prepared as follows. First, the raw soybeans were washed with water, further immersed in water for 12 hours, and then steamed at 110 ° C for 30 minutes. The mixture was cooled to about 60 ° C., and 0.5 wt% of an actinase produced by a microorganism of the genus Bacillus was added. The mixture was allowed to stand for 35 minutes with stirring to perform enzyme treatment. Thereafter, the slurry was heated at 100 ° C. for 15 minutes to inactivate the enzyme. Thus, soybean puree was obtained. Next, the obtained puree was dried / powdered with a spray dryer. Thus, a processed soybean powder composed of 100% soybean single cells was obtained. As the product, a commercially available DHA-containing fat and oil (DHA content: 27%, manufactured by Nippon Dani University Feed Co., Ltd.) was used.
  • DHA content 27%, manufactured by Nippon Dani University Feed Co., Ltd
  • Table 1 shows the raw materials used and the amounts thereof.
  • the bread according to the present example was prepared by the following procedure. First, raw materials weighed to the amounts shown in Table 1 were mixed at a kneading temperature of 28 ° C for a predetermined time to obtain bread dough. This bread dough was fermented for 90 minutes, divided into a predetermined amount, and after bench time, kept at 38 ° C., 80% humidity and 40 minutes in a hoist, and then baked. Thus, the bread of this example was obtained.
  • a cookie was produced by adding the same processed soybean powder as produced in Example 1 and a commercially available DHA-containing powder (DHA content 30%).
  • Table 2 shows the raw materials used in the manufacture of cookies and their blending amounts.
  • the cookie of this example was prepared according to the following procedure. First, each compounding component was weighed to the compounding amount shown in Table 2 and mixed by a mixer for 10 minutes. The ammonium bicarbonate used was previously dissolved in water. The dough thus obtained was allowed to rest for 2 hours and then passed between a pair of rolls to a thickness of about 2 mm. The dough was then divided into square and circular strips. Thereafter, these pieces were baked in an oven to obtain the cookies of this example. The baking time is 7 minutes.
  • Example 3 the same processed soybean powder as produced in Example 1 and a commercially available DHA-EPA-containing fat (DHA-EPA content: 20%) were added to produce mayonnaise.
  • Table 3 shows the raw materials used and their amounts.
  • the mayonnaise of this example was produced by the following procedure. First, the egg yolk was put in a dry bowl, and the pepper, salt, processed soybean food, and modified DHA-containing fats and oils were added and mixed well with a whisk. Next, the mixture was whisked while adding several drops of oil. When it became creamy, vinegar was added and mixed well. Mixing was continued until all the salad oil had been added. Thus, the mayonnaise of this example was obtained. Table 3
  • Example 2 the same processed soybean powder as produced in Example 1 and a commercially available DHA-containing powder (DHA content 25%) were added to produce sesame tofu.
  • a predetermined amount of the processed soybean powder obtained in Example 1, a commercially available DHA-containing powder (DHA content: 20%), and a separated soybean protein are added to water, and mixed uniformly with a mixer for 3 minutes.
  • the soymilk of this example was prepared.
  • the mixing ratio of the soybean powder and the DHA-containing powder is 8: 2.
  • the ratio of processed soybean powder to isolated soybean protein is 5: 1.
  • the same processed soybean powder as produced in Example 1 and a commercially available DHA-containing powder were added to produce mouth bread.
  • the mouth wool bread of this example was prepared by the following procedure. First, fabrics were prepared using the raw materials shown in Table 4. In the raw materials, the whole egg and the calcium-DHA-containing powder were mixed well in advance in a separate bowl from the other raw materials, and then added / combined with the other raw materials. The kneading temperature is 28 ° C. The obtained dough is 311.4 kc, a1 per 100 g, and contains 216.2 mg of calcium, 2522.7 mg of DHA, and 574.5 mg of soy protein.
  • the obtained dough was fermented at 28 ° C for 60 minutes, divided into predetermined amounts, passed through a bench time (15 minutes), and kept at a temperature of 38 ° C for 45 minutes in a hoist opening before baking.
  • the firing temperature is 200 ° C for the upper fire and 165 ° C for the lower fire.
  • the obtained roll bread had an energy of 124.6 kca1 per 40 g, and contained 846 mg of canolesh, 1009 mg of DHA, and 205.8 mg of soybean protein.
  • the (1) bread, (2) cookies, (3) mayonnaise, ⁇ 4) sesame tofu, (5) soy milk, and (6) roll bread of Examples 1 to 6 obtained as described above were given to 10 subjects. They were sampled and checked for soy odor and fish odor derived from unsaturated fatty acids such as DHA and EPA. Table 5 shows the results. In Table 5, “ ⁇ ” indicates the case where all persons who did not feel soybean odor or fishy odor were all the people, and " ⁇ " indicates that those who did not feel soybean odor or fishy odor. The case where there are 7 to 9 people is shown.
  • a roll containing DHA was prepared under substantially the same conditions as in Example 6, except that the processed soybean powder was not used. Was also not delicious.
  • one of the unsaturated fatty acids and the unsaturated fatty acid-containing material is used together with processed soybean in which soybean single cells are dispersed, so that DHA or EPA is contained in the soybean single cells.
  • DHA or EPA is contained in the soybean single cells.
  • This will allow the addition of soybeans, DHA and EPA to relatively light-tasting foods such as bread and tofu, which were previously banned from use, and strengthen DHA and EPA in addition to soybeans' original nutritional components.
  • Various fortified foods can be provided to consumers without impairing the original taste of the foods.
  • the processed soybean having the soybean single cell of the present invention dispersed therein, and the unsaturated fat Mixtures of one of the acids and unsaturated fatty acid-containing substances, and foods and beverages containing the processed soybean and unsaturated fatty acids, are 1 / It has extremely high industrial applicability as a product.

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Abstract

L'invention concerne un mélange de soja traité comprenant des cellules de soja individuelles dispersées dans celui-ci, des grains de protéines et des sphères plates étant maintenus dans un état normal avec un faible endommagement dans la paroi ou membrane cellulaire, avec un acide gras insaturé ou un matériau renfermant un acide gras insaturé. Il est préférable d'utiliser au moins un acide parmi l'acide docosahexaénoïque (DHA) et l'acide éicosapentaénoïque (EPA) comme acide gras insaturé ou d'utiliser une poudre ou de la graisse renfermant de l'acide DHA comme matériau renfermant un acide gras insaturé. Il est d'autant plus préférable de produire le soja traité par traitement enzymatique de celui-ci avec une pectinase produite par un micro-organisme appartenant au genre Bacillus. De fait que ce mélange ne présente qu'une faible odeur caractéristique du soja ou des acides gras insaturés, les consommateurs peuvent l'ajouter dans des substances alimentaires souhaitées et les manger, rendant ainsi possible la consommation de composants du soja et d'acides gras insaturés à partir de divers produits cuisinés ayant bon goût.
PCT/JP2002/007685 2002-07-29 2002-07-29 Melange de soja traite comprenant des cellules de soja individuelles dispersees dans celui-ci avec un acide gras insature et aliments et boissons renfermant le soja traite et l'acide gras insature Ceased WO2004010794A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2002320701A AU2002320701A1 (en) 2002-07-29 2002-07-29 Mixture of processed soybean comprising individual soybean cells dipsered therein with unsaturated fatty acid, and foods and drinks containing the processed soybean and unsturated fatty acid
PCT/JP2002/007685 WO2004010794A1 (fr) 2002-07-29 2002-07-29 Melange de soja traite comprenant des cellules de soja individuelles dispersees dans celui-ci avec un acide gras insature et aliments et boissons renfermant le soja traite et l'acide gras insature

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PCT/JP2002/007685 WO2004010794A1 (fr) 2002-07-29 2002-07-29 Melange de soja traite comprenant des cellules de soja individuelles dispersees dans celui-ci avec un acide gras insature et aliments et boissons renfermant le soja traite et l'acide gras insature

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JPH07255406A (ja) * 1994-03-24 1995-10-09 Hisatomi Shokuhin Kogyo Kk 高度不飽和油脂強化大豆加工食品の製造方法
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JP2001346532A (ja) * 2000-06-08 2001-12-18 Sato Hiroyuki 大豆入り麺の製法

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