Title:
METHOD FOR PRODUCING PROCESSED PLANT-BASED MILK HAVING INCREASED DISPERSION STABILITY AND/OR SOLUBILITY
Document Type and Number:
WIPO Patent Application WO/2022/097675
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide processing technology that can improve the dispersion stability and/or solubility of a plant-based milk. In the present invention, walnut milk and/or peanut milk is treated with protein deamidase and lipase, whereby the dispersion stability of the processed walnut milk and/or processed peanut milk that is obtained can be improved. Furthermore, oat milk is treated with protein deamidase and cyclodextrin glucanotransferase, whereby the dispersion stability of the processed oat milk that is obtained can be improved. In addition, a plant-based milk selected from the group consisting of soy milk, peanut milk, and coconut milk is treated with protein deamidase and cyclodextrin glucanotransferase, whereby the solubility of the processed plant-based milk that is obtained can be improved.
Inventors:
WANG PANHUI (CN)
ZHAO SHAOHUI (CN)
ZHAO SHAOHUI (CN)
Application Number:
PCT/JP2021/040557
Publication Date:
May 12, 2022
Filing Date:
November 04, 2021
Export Citation:
Assignee:
AMANO ENZYME INC (JP)
AMANO ENZYME MFG CHINA LTD (CN)
AMANO ENZYME MFG CHINA LTD (CN)
International Classes:
A23J3/14; A23C11/10; A23J3/34; A23L2/38; A23L2/66; A23L11/60; A23L11/65
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Other References:
KATUTOSHI ARA, TADASHI YOSHIMATSU, MIYUKI OJIMA, SHUJI KAWAI, KAZUYOSHI OKUBO: "Effect of Enzymatic Treatment on Sensory Taste of Soymilk", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 50, no. 1, 15 January 2003 (2003-01-15), JP , pages 13 - 21, XP009536429, ISSN: 1341-027X, DOI: 10.3136/nskkk.50.13
Attorney, Agent or Firm:
TANAKA, Junya et al. (JP)
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