Method for producing fermented plant milk

By adding protease or cellulase from Penibacillus or Trichoderma to plant-based milk and fermenting with lactic acid bacteria, the method addresses bitterness issues in fermented plant-based milk, achieving a smoother texture and reduced syneresis without an enzyme inactivation step.

JP7783814B2Active Publication Date: 2025-12-10GODO SHUSEI CO LTD
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Patent Information

Application Number
JP2022531876
Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
Priority Date
2020-06-16
Filing Date
2021-06-16
Publication Date
2025-12-10
Estimated Expiration
2041-06-16

AI Technical Summary

Technical Problem

Existing methods for producing fermented plant-based milk, such as soy milk, often result in bitterness due to the use of protease enzymes, which require a time-consuming enzyme inactivation step to mitigate bitterness, and there is a demand for a method that can produce less bitter fermented plant-based milk without this step.

Method used

The method involves adding a specific protease or cellulase derived from Penibacillus or Trichoderma to plant-based milk and fermenting it with lactic acid bacteria, eliminating the need for an enzyme inactivation step, thereby producing a less bitter fermented product.

Benefits of technology

This approach results in a fermented plant-based milk with reduced bitterness, smoother texture, and decreased syneresis, while maintaining fermentation-promoting effects and shortening fermentation time.

✦ Generated by Eureka AI based on patent content.

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Abstract

The purpose of the present invention is to provide a production method for producing a plant-based milk fermentation product by making a protease or a cellulase act on a plant-based milk, whereby it is possible to produce a plant-based milk fermentation product having a reduced bitter taste without the need to perform an enzyme deactivation process. The method for producing a plant-based milk fermentation product comprises carrying out a first step for mixing a plant-based milk with a lactic acid bacterium to produce a mixed solution and a second step for fermenting the mixed solution in this order, and is characterized in that a step for adding a protease originated from the genus Paenibacillus or a protease originated from the genus Trichoderma to the plant-based milk or the mixed solution (a protease addition step) or a step for adding a cellulase originated from the genus Trichoderma to the plant-based milk or the mixed solution (a cellulase addition step) is carried out prior to the completion of the second step.
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Citation Information

Patent Citations

  • Soybean drink and its preparation

    JP1980088652A

  • Calcium-enriched fermented protein composition

    JP1993268907A

  • Preparation of fermented soya milk

    JP1995147898A

  • Method for producing doubly coated lactobacillus bulk powder utilizing protein and polysaccharide

    JP2002320473A

  • Immunoenhancing agent composed of fermented soybean, antitumor agent, processed food, and method for producing fermented soybean

    JP2003335695A

Cited By

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    JP2024526639A