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 (JP)
MURAKAMI HIROKA (JP)
MURAKAMI HIROKA (JP)
Application Number:
PCT/JP2016/078613
Publication Date:
April 06, 2017
Filing Date:
September 28, 2016
Export Citation:
Assignee:
KANEKA CORP (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:
| WO2007066655A1 | 2007-06-14 | |||
| WO2012027285A1 | 2012-03-01 | |||
| WO2005032568A1 | 2005-04-14 | |||
| WO2011111734A1 | 2011-09-15 | |||
| WO2015156106A1 | 2015-10-15 |
Foreign References:
| JP2008220301A | 2008-09-25 | |||
| JPH07147898A | 1995-06-13 | |||
| JP2003335695A | 2003-11-25 | |||
| JP2004344132A | 2004-12-09 | |||
| JPH08225460A | 1996-09-03 | |||
| JP2001211851A | 2001-08-07 | |||
| JP2008237127A | 2008-10-09 | |||
| JP2002281922A | 2002-10-02 | |||
| JP2002045138A | 2002-02-12 |
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
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. (JP)
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