Patent ID: 9101158
Filing Date: 2015-08-11
Classification: A23C,A23G,A23L,A23V,A61K

Abstract:
1. A soybean extracted food or beverage emulsion which is obtained by adding water to a fat containing soybean comprising a fat at a content of 35 wt % or more in terms of dry basis and having a Nitrogen Solubility Index in the range from 20 to 77 to prepare a suspension liquid, and then subjecting the suspension liquid to a solid-liquid separation to transfer neutral lipid and polar lipid to an insoluble fraction, and then removing a soluble fraction comprising protein and sugar, and then recovering the insoluble fraction which comprises the soybean extracted food or beverage emulsion, wherein the soybean emulsion has a protein content of 25 wt % or more in terms of dry basis, a fat content 100 wt % or more relative to the protein content in terms of dry basis, a fiber content of 10 wt % or less, a lipophilic proteins content index value of 55% or more, and contains a denatured lipophilic protein.