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Title:
FERMENTED FOOD COMPOSITION PRODUCTION METHOD
Document Type and Number:
WIPO Patent Application WO/2017/057455
Kind Code:
A1
Abstract:
Provided is a method for fermenting a food having a class-2 food allergen to produce a fermented food composition, the method characterized by including: a step for adding lactic acid bacteria in which leucine aminopeptidase activity is 75-720 units, inclusive, to a food having a class-2 food allergen to ferment the food while adjusting the pH of a mixture including the food to at least 4.0 and less than 8.5; and step for treating an enzyme with a metalloprotease.

Inventors:
TATEGAKI Airo (1-8 Takasagocho Miyamaecho, Takasago-sh, Hyogo 88, 〒6768688, JP)
MURAKAMI Hiroka (1-8 Takasagocho Miyamaecho, Takasago-sh, Hyogo 88, 〒6768688, JP)
Application Number:
JP2016/078613
Publication Date:
April 06, 2017
Filing Date:
September 28, 2016
Export Citation:
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Assignee:
KANEKA CORPORATION (2-3-18, Nakanoshima Kita-ku, Osaka-sh, Osaka 88, 〒5308288, JP)
International Classes:
A23L11/00; A23C11/10; A23J3/16; A23J3/34; A23L5/00; A23L7/00; A23L19/00; A23L25/00; A23L33/10; A23L33/17
Domestic Patent References:
2007-06-14
2012-03-01
2005-04-14
2011-09-15
2015-10-15
Foreign References:
JP2008220301A2008-09-25
JPH07147898A1995-06-13
JP2003335695A2003-11-25
JP2004344132A2004-12-09
JPH08225460A1996-09-03
JP2001211851A2001-08-07
JP2008237127A2008-10-09
JP2002281922A2002-10-02
JP2002045138A2002-02-12
Other References:
AMNUAYCHEEWA P ET AL.: "Purification, characterisation, and quantification of the soy allergen profilin (Gly m 3) in soy products", FOOD CHEMISTRY, vol. 119, no. 4, 15 April 2010 (2010-04-15), pages 1671 - 1680, XP026778113
PULIDO RP ET AL.: "Characterization of lactobacilli isolated from caper berry fermentations", J. APPL. MICROBIOL., vol. 102, no. 2, 2007, pages 583 - 590
MASOTTI AI ET AL.: "Immunomodulatory bioactivity of soy and milk ferments on monocyte and macrophage models.", FOOD RES. INT., vol. 44, no. 8, 8 February 2011 (2011-02-08), pages 2475 - 2481, XP028260621
ZENRO IKEZAWA: "Topics of recent food allergy", SEIBUTSU BUTSURI KAGAKU, vol. 53, 2009, pages 17 - 23
TATSUYA MORIYAMA: "Diversity of Soybean Allergy and Evaluation of Hypoallergenicity of Miso", JOURNAL OF THE BREWING SOCIETY OF JAPAN, vol. 106, no. 10, 2011, pages 645 - 655
MEINLSCHMIDT P ET AL.: "Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate", FOOD CHEMISTRY, vol. 205, 8 March 2016 (2016-03-08), pages 229 - 238, XP029466322
Attorney, Agent or Firm:
YANAGINO Takao et al. (Noskmard Building, 1-15-1 Miyahara, Yodogawa-ku, Osaka-sh, Osaka 03, 〒5320003, JP)
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