Method for treating aqueous solution of soybean protein with enzymes
AssigneeHouse Food Industries Co., Ltd.
InventorsKo Sugisawa, Masanori Yamamoto, Ataushi Yasuda, Yukihiro Nomura, Toshio Amano
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Abstract
There is provided a method for treating an aqueous solution of soybean protein to provide a calcium abundant bean soup drink. The method comprises the steps of adding endpeptidase to an aqueous solution of soybean protein the protein of which has been thermally or alkali denatured, causing the components of the mixture to react with each other under intense agitation, adding calcium salt to the reaction product and optionally adding oil and emulsifying agents to the resulting mixture and homogenizing the mixture.
Claims7
A method for treating an aqueous solution of denatured soybean protein comprising the steps of:
- (a) adding endpeptidase to an aqueous solution of denatured soybean protein having a soybean protein concentration in the range of 1-4% by weight and and adjusted pH in the range of 6-8 to provide a mixture,
- (b) causing the components of said mixture to react with each other at a temperature in the range of 25.degree.-95.degree. for a time period in the range of 120 minutes-1 minute,, and
- (c) adding calcium salt to the reaction product in such an amount that the resulting mixture has a calcium concentration in the range of 10-50 mM.
Dependencies are inferred from the claim text.