Method for producing processed plant protein with improved texture
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- AMANO ENZYME INC
- Filing Date
- 2026-03-03
- Publication Date
- 2026-06-09
AI Technical Summary
【0011】 本発明によれば、植物性タンパク質飲食品及びその素材の食感を向上できる加工技術が提供される。
Smart Images
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Abstract
Claims
1. A method for producing processed plant protein food materials and / or plant protein food products, comprising the step of treating plant protein food materials and / or plant protein food products with a protein deamidation enzyme and a transglucosidase.
2. The manufacturing method according to claim 1, wherein the plant protein food and beverage material and / or plant protein food and beverage is oat milk.
3. The manufacturing method according to claim 1, wherein the protein deamidation enzyme is used in an amount of 0.05 U or more per gram of plant protein.
4. The manufacturing method according to claim 1, wherein the transglucosidase is used at a rate of 5 U or more per gram of plant protein raw material.
5. The manufacturing method according to claim 1, wherein the transglucosidase is used in a quantity of 1 U or more per 1 U of the protein deamidase.
6. The manufacturing method according to claim 1, further comprising the step of preparing the plant-based protein food and / or plant-based protein food using 0.5 parts by weight or more of water per 1 part by weight of the plant-based protein raw material.
7. The method for producing a protein according to claim 1, wherein α-amylase is used in combination with the protein deamidase and the transglucosidase.
8. A plant-based protein food ingredient and / or texture enhancer for plant-based protein food, comprising a protein deamidation enzyme and a transglucosidase.
9. A plant-based protein food ingredient and / or sweetener for plant-based protein food, comprising a protein deamidase and a transglucosidase.