Title:
粘度増強オート麦ベースおよび発酵オート麦ベース製品
Document Type and Number:
Japanese Patent JP7047227
Kind Code:
B2
Abstract:
A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units of the protein isolate and oat protein comprised by the oat base by means of transglutaminase, and fermenting the mixture by means of a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the process and their use.
Inventors:
Angeliki Triantafiro
Alejandr Castro
Matilda Ulmius Sturm
Alejandr Castro
Matilda Ulmius Sturm
Application Number:
JP2019503192A
Publication Date:
April 05, 2022
Filing Date:
March 30, 2017
Export Citation:
Assignee:
OATLY AB
International Classes:
A23C11/10; A23C9/13; A23C9/152; A23C13/12; A23C20/02; A23L2/38; A23L2/52; A23L7/10; A23L11/60; A23L11/65
Domestic Patent References:
| JP2014520553A | ||||
| JP2016502868A |
Foreign References:
| US20110159145 | ||||
| CN101744192A |
Other References:
AGRICULTURAL AND FOOD SCIENCE,2004年,Vol.13,p.138-150
Trends in Food Science & Technology,1998年,Vol.9,p.204-210
L. Popper, et al.,Future of Flour A Compendium of Flour Improvement,AgriMedia,2006年,p.244-246
Journal of Cereal Science,2011年,Vol.54,p.53-59
Trends in Food Science & Technology,1998年,Vol.9,p.204-210
L. Popper, et al.,Future of Flour A Compendium of Flour Improvement,AgriMedia,2006年,p.244-246
Journal of Cereal Science,2011年,Vol.54,p.53-59
Attorney, Agent or Firm:
Koji Murai
Yasuhiro Kawabun
Yasuhiro Kawabun