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Composition having improved head stability and use thereof

A technology of foam stability and composition, which is applied in the field of compositions for improving foam stability and its use, and can solve the problem of high technical requirements

Inactive Publication Date: 2014-04-23
AMANO ENZYME INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the foam stability of beer-type foaming beverages, various attempts have been proposed, such as adding thickening polysaccharides (Patent Documents 1 to 3), and adding soluble components of yeast cell walls (Patent Document 4). Demand for improved technology remains high

Method used

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  • Composition having improved head stability and use thereof
  • Composition having improved head stability and use thereof
  • Composition having improved head stability and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0058] 1. Improvement of foam stability by soybean protein-derived components

[0059] After suspending 1.5 g of soybean protein (Fuji Oil Co., Ltd., FUJIPRO F) in 50 mL of purified water, protease (Amano Enzyme Co., Ltd., PROTEASE A "AMANO" SD) was 2% (w / w) to add. Immediately thereafter, transglutaminase (Ajinomoto Co., Ltd., ACTIVA TG) was added at 0.05 to 2.0% per raw material, and it was left to stand at 45° C. for 3 hours while stirring. At the same time, in order to determine whether the protein of transglutaminase itself is related to foam stability, a test area was also set up to add a solution of transglutaminase that had been inactivated in a boiling water bath for 10 minutes. In addition, the sources, characteristics, etc. of the enzymes used are shown in Table 1.

[0060] [Table 1]

[0061]

[0062] *Activity intensity: in the order of ◎>○>△>▲

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Abstract

The purpose of the present invention is to provide a composition which is effective for improving head stability of a beer-type sparkling beverage or the like. Provided is a composition containing, as an active ingredient, a protein or a polypeptide each of which is produced by allowing a proteinase and a transglutaminase to act on a protein material.

Description

technical field [0001] The present invention relates to a composition effective for improving the foam stability of foamable beverages or foods and its use. This application claims priority based on Japanese Patent Application No. 2011-184102 for which it applied on August 25, 2011, The whole content of this patent application is taken in in this application by reference. Background technique [0002] As a beverage that replaces beer, various companies are selling "hot liquor" that uses less malt, and beer-flavored soft alcoholic beverages (commonly referred to as "secondary liquor") that are made with different raw materials and production methods from beer and soft liquor. 3 beer") and other beer-like beverages. In addition, in recent years, various companies are also selling beer-flavored non-alcoholic beverages. Foam generated when pouring beer, beer-like beverages, and beer-flavored non-alcoholic beverages (for convenience of description, these are collectively referr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/02
CPCC12C5/00C12C7/00C12C5/02C12C5/004
Inventor 井户宏树小原平圭山口庄太郎
Owner AMANO ENZYME INC