Title:
METHOD FOR MANUFACTURING PROCESSED HEMP BEVERAGE/FOODSTUFF OR FOODSTUFF MATERIAL
Document Type and Number:
WIPO Patent Application WO/2022/215689
Kind Code:
A1
Abstract:
An objective of the present invention is to provide a processing technique enabling addition of umami to a hemp beverage/foodstuff or foodstuff material. A processed hemp beverage/foodstuff or foodstuff material obtained by a method for manufacturing a processed hemp beverage/foodstuff or foodstuff material comprising a step of processing a hemp beverage/foodstuff or foodstuff material with a filamentous fungi-derived protease has added umami.
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Inventors:
FUJIOKA HIROKI (GB)
Application Number:
PCT/JP2022/017088
Publication Date:
October 13, 2022
Filing Date:
April 05, 2022
Export Citation:
Assignee:
AMANO ENZYME EUROPE LTD (GB)
AMANO ENZYME INC (JP)
AMANO ENZYME INC (JP)
International Classes:
A23L13/00; A23C11/00; A23L2/00; A23L2/38; A23L2/52; A23L2/66; A23L33/185
Domestic Patent References:
| WO2022102723A1 | 2022-05-19 |
Foreign References:
| CN112813126A | 2021-05-18 |
Other References:
TANG, C.H. ; WANG, X.S. ; YANG, X.Q.: "Enzymatic hydrolysis of hemp (Cannabis sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates", FOOD CHEMISTRY, ELSEVIER LTD., NL, vol. 114, no. 4, 15 June 2009 (2009-06-15), NL , pages 1484 - 1490, XP025953379, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2008.11.049
"Standard Tables of Food Composition in Japan", 2000, MINISTRY OF HEALTH
"Standard Tables of Food Composition in Japan", 2000, MINISTRY OF HEALTH
Attorney, Agent or Firm:
TANAKA, Junya et al. (JP)
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