US 12,262,721 B2
Whole fat textured protein having high storage stability
Hiroshi Harada, Saitama (JP)
Assigned to PELICAN CORPORATION, Saitama (JP)
Appl. No. 18/573,414
Filed by PELICAN CORPORATION, Okegawa (JP)
PCT Filed May 23, 2022, PCT No. PCT/JP2022/021081
§ 371(c)(1), (2) Date Dec. 21, 2023,
PCT Pub. No. WO2022/270190, PCT Pub. Date Dec. 29, 2022.
Claims priority of application No. 2021-103457 (JP), filed on Jun. 22, 2021.
Prior Publication US 2024/0260606 A1, Aug. 8, 2024
Int. Cl. A23J 3/16 (2006.01); A23J 3/22 (2006.01); A23L 11/00 (2021.01)
CPC A23J 3/16 (2013.01) [A23J 3/227 (2013.01); A23L 11/07 (2016.08)] 6 Claims
 
1. A full-fat textured protein, which is formed from a soybean raw material being texturized with a single-screw extruder or a twin-screw extruder, and is in a textured form,
wherein the soybean raw material, prior to being texturized with the single-screw extruder or the twin-screw extruder, has a water content of 6 mass % or more and 7 mass % or less,
wherein the soybean raw material, prior to being texturized with the single-screw extruder or the twin-screw extruder, has an oil content of from 15 mass % to 30 mass % and a protein content of from 25 mass % to 60 mass %,
wherein the soybean raw material, prior to being texturized with the single-screw extruder or the twin-screw extruder, is a ground soybean in a powder form obtained by grinding a soybean, 90% or more of particles of the soybean raw material each have a particle diameter within a range of from 100 mesh pass to 800 mesh pass, and the soybean raw material has a nitrogen solubility index (NSI) of from 30 to 80,
wherein the soybean raw material, prior to being texturized with the single-screw extruder or the twin-screw extruder, does not show oil exudation during pressurization treatment at a pressure of 0.8 MPa with a squeezing machine,
wherein the soybean raw material, prior to being texturized with the single-screw extruder or the twin-screw extruder, has a ratio of the soybean of 100 mass %, and
wherein the full-fat textured protein has an oil content of from 15 mass % to 30 mass % and a protein content of from 25 mass % to 60 mass %.