Method for producing processed plant protein with improved texture

Abstract

The purpose of the present invention is to provide a processing technique by which the food texture of a vegetable protein food and drink material and / or a vegetable protein food and drink can be improved. The food texture of the obtained processed product can be improved by a method for producing a processed product of a vegetable protein food and drink material and / or a vegetable protein food and drink, the method comprising a step for treating a vegetable protein food and drink material and / or a vegetable protein food and drink with a protein deamidase and a transglucosidase.

Description

Technical Field

[0001] The present invention relates to a method for producing a plant protein food and beverage material and / or a processed product of a plant protein food and beverage. More specifically, the present invention relates to a processing technology for improving the texture of a plant protein food and beverage material and / or a plant protein food and beverage.

Background Art

[0002] Beverages rich in nutrients such as protein have been widely favored by people because they can be easily consumed. On the other hand, in recent years, due to the increase in vegetarians, allergy problems, and religious reasons, etc., soy milk made from soybeans rich in plant protein has become widely popular as an alternative to animal milk represented by cow's milk.

[0003] Regarding soy protein, various modification treatments have been studied for the purpose of improving its existing properties and providing foods with new taste characteristics.

[0004] For example, Patent Document 1 (JP2000-50887A) describes that by treating soy flour with a protein deamidating enzyme, the yield of soy protein from soy flour can be improved. Also, Patent Document 2 (JP2008-283900A) describes that a polyglycerol fatty acid ester having a fatty acid with 12 to 22 carbon atoms as the main constituent fatty acid is effective as a dispersion stabilizer for soy milk. Furthermore, Patent Document 3 (JP2015-159765A) describes that by performing a deamidation treatment on soy milk with a cation exchange resin and / or a phytic acid removal treatment with an anion exchange resin, precipitation is less likely to occur with a coagulant.

[0005] On the other hand, from the perspective of meeting further diversification of palatability, etc., there is a demand for more options in addition to soy milk for food and beverages containing plant protein, and milk (plant milk) made from plant materials other than soybeans has been developed.

[0006] For example, among plant-based milks, oat milk has characteristics that differentiate it from other grain milks, as it is rich in lipids, β-glucans, and minerals in addition to protein, and its high nutritional value has attracted attention. For example, Patent Document 4 (US6,451,361B1) describes how treating an oat suspension with α-amylase and β-amylase solved the high viscosity problem and obtained an oat dispersion that maintained protein and β-glucans. Also, Patent Document 5 (CN101991163A) describes how treating oat with α-amylase, β-amylase, and transglucosidase produces maltooligosaccharides, thereby improving the prebiotic effect of oat beverages. [Overview of the project] [Problems that the invention aims to solve]

[0007] Oat milk is highly nutritious and has great value as a health food. Furthermore, oat milk possesses a unique sweetness, and when prepared with reduced water content, it can achieve a creamy texture, making it increasingly popular in terms of flavor and texture. However, because oat milk contains a high amount of sugar, if the water content is not reduced for the purpose of reducing sugar or sweetness, the creaminess is lost. Moreover, regardless of the water content during preparation, there is still room for improvement in the creaminess of oat milk. In addition, techniques for improving the texture of various plant-based protein foods and their ingredients, not just oat milk, have not been sufficiently explored. Considering the potential for the future widespread adoption of plant-based protein foods and their ingredients, technologies that can improve the texture of plant-based protein foods and their ingredients are desirable to meet the diversification of consumer taste preferences and / or the expansion of cooking applications.

[0008] The present invention aims to provide plant-based protein food and beverages and processing technologies that can improve the texture of the ingredients thereof. [Means for solving the problem]

[0009] As a result of diligent research by the inventors, it has been found that the texture of plant-based protein foods and their ingredients can be improved by treatment with protein deamidation enzymes and transglucosidases. That is, the present invention provides the invention in the following embodiments.

[0010] Item 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. Item 2. The manufacturing method according to Item 1, wherein the plant protein food and / or plant protein food is oat milk. Item 3. The manufacturing method according to Item 1 or 2, wherein the protein deamidation enzyme is used at a rate of 0.05 U or more per gram of plant protein. Item 4. The manufacturing method according to any one of items 1 to 3, wherein 5 U or more of the transglucosidase is used per 1 g of plant protein raw material. Item 5. The manufacturing method according to any one of items 1 to 4, wherein the transglucosidase is used at a rate of 1 U or more per 1 U of the protein deamidation enzyme. Item 6. The manufacturing method according to any one of Items 1 to 5, further comprising the step of preparing the plant-based protein food material 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. Item 7. A method for producing a protein deamidase and a transglucosidase in combination with α-amylase, as described in any of Items 1 to 6. Item 8. A plant-based protein food ingredient and / or texture enhancer for plant-based protein food, comprising a protein deamidation enzyme and a transglucosidase. Item 9. A plant-based protein food ingredient and / or sweetener for plant-based protein food, comprising a protein deamidase and a transglucosidase. [Effects of the Invention]

[0011] The present invention provides a processing technology that can improve the texture of plant-based protein foods and beverages and their ingredients. [Modes for carrying out the invention]

[0012] 1. Method for manufacturing plant protein food and beverage ingredients and / or processed products of plant protein food and beverages The present invention provides a method for producing a plant-based protein food and / or processed plant-based protein food material, characterized by comprising the step of treating the plant-based protein food and / or plant-based protein food with a protein deamidation enzyme and a transglucosidase. Furthermore, the present invention provides a method for producing a plant-based protein food and / or processed plant-based protein food material, which may further comprise 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. The present invention provides a detailed description of the method for producing a plant-based protein food and / or processed plant-based protein food material.

[0013] 1-1. Plant-based protein food ingredients and / or plant-based protein food The plant-based protein food and beverage materials and / or plant-based protein food and beverages used in the present invention are not particularly limited. Plant-based protein food and beverage materials refer to materials that contain plant protein, are not intended for consumption as is, but are intended for cooking and used as ingredients for food and beverages. Plant-based protein food and beverages refer to materials that are intended for consumption as is. Specific examples of plant-based protein food and beverage materials and / or plant-based protein food and beverages (hereinafter collectively referred to as "plant-based protein food and beverage materials, etc.") include plant-based milk, plant-based cream, plant-based meat substitutes, plant-based cheese substitutes, plant-based protein solutions, etc. Among these plant-based protein food and beverage materials, etc., from the viewpoint of further improving the effects of the present invention, those with fluidity such as plant-based milk, plant-based cream, and plant-based protein solutions are preferred, and plant-based milk is more preferred.

[0014] Furthermore, the edible plant parts that serve as raw materials for plant protein contained in plant-based protein food and beverage ingredients (hereinafter referred to as "plant protein raw materials") are not particularly limited, and examples include grains such as wheat, rice, and beans, as well as nuts. Among these plants, grains are preferred, wheat is preferred, and oats are even more preferred, from the viewpoint of further improving the effects of the present invention.

[0015] A person skilled in the art can determine the specific method for preparing plant-based protein food and beverage materials using plant-based protein raw materials. For example, the amount of water per 1 part by weight of plant-based protein raw material used in the preparation of plant-based protein food and beverage materials is, for example, 0.5 parts by weight or more. Because the present invention is excellent in improving the texture of plant-based protein food and beverage materials, it can effectively improve the texture even in plant-based protein food and beverage materials prepared with a large amount of water, which would normally reduce or eliminate the texture. From this viewpoint, suitable examples of the amount of water per 1 part by weight of plant-based protein raw material include, for example, 1 part by weight or more, preferably 2 parts by weight or more, more preferably 3 parts by weight or more, even more preferably 4 parts by weight or more, even more preferably 4.5 parts by weight or more, even more preferably 4.8 parts by weight or more, and particularly preferably 5 parts by weight or more.

[0016] Furthermore, there is no particular upper limit to the amount of water per 1 part by weight of plant protein raw material used in the preparation of plant protein food and beverage materials, but for example, 20 parts by weight or less is a good example. Since the present invention is also excellent in reducing the sweetness of plant protein food and beverage materials, it can effectively reduce the sweetness of plant protein food and beverage materials prepared with less water, which would normally make them taste sweeter. From this viewpoint, and / or from the viewpoint of further improving the texture-enhancing effect, a good example of the upper limit of the amount of water per 1 part by weight of plant protein raw material is, for example, 10 parts by weight or less, preferably 8 parts by weight or less, more preferably 6 parts by weight or less, even more preferably 5.5 parts by weight or less, and even more preferably 5.2 parts by weight or less.

[0017] In the present invention, oat milk can be used as a particularly preferred example of a plant-based protein food ingredient. Examples of oat milk include a liquid obtained by filtering a heat-treated oat slurry (for example, oat flour porridge, crushed oatmeal porridge, etc.).

[0018] The amount of water per part by weight of oat used in the preparation of oat milk (i.e., the amount of water per part by weight of oat in a heat-treated oat slurry) can be, for example, 0.5 parts by weight or more, 1 part by weight or more, or 2 parts by weight or more. Because the present invention is excellent in enhancing the creaminess of oat milk, it can effectively enhance the creaminess even in oat milk prepared with a larger amount of water, which would normally reduce or eliminate the creaminess. From this viewpoint, suitable examples of the amount of water per part by weight of oat can be, for example, 3 parts by weight or more, preferably 4 parts by weight or more, more preferably 4.5 parts by weight or more, even more preferably 4.8 parts by weight or more, and even more preferably 5 parts by weight or more.

[0019] Furthermore, there is no particular upper limit to the amount of water per 1 part by weight of oat used in preparing oat milk, but examples include 20 parts by weight or less or 10 parts by weight or less. Since the present invention is also excellent in reducing the sweetness of oat milk, it can effectively reduce the sweetness even in oat milk prepared with less water, which would normally be more sweet. From this viewpoint, and / or from the viewpoint of further improving the creaminess-enhancing effect, a suitable upper limit to the amount of water per 1 part by weight of oat is, for example, 8 parts by weight or less, preferably 6 parts by weight or less, more preferably 5.5 parts by weight or less, and even more preferably 5.2 parts by weight or less.

[0020] Examples of suitable temperatures for heat treatment of the autoslurry include 83 to 100°C, preferably 85 to 96°C, and more preferably 88 to 93°C. The mesh count of the sieve used to filter the heat-treated autoslurry should be sufficient to remove the coarse, insoluble fibers of the autos, for example, 50 to 70 mesh, preferably 55 to 65 mesh.

[0021] 1-2. Protein deamidation enzymes The protein deamide enzyme used in the present invention is not particularly limited in type or origin, as long as it is an enzyme that degrades the amide group-containing side chain of a protein without cleaving peptide bonds or crosslinking proteins. Examples of protein deamide enzymes include those derived from the genera Chryseobacterium, Flavobacterium, Empedobacter, Sphingobacterium, Aureobacterium, or Myroides, as disclosed in JP2000-50887A, JP2001-218590A, and WO2006 / 075772A1, as well as commercially available protein glutaminase derived from the genus Chryseobacterium. These protein deamide enzymes may be used individually or in combination of multiple types.

[0022] Among these protein deamidases, from the viewpoint of further enhancing the effect of improving the texture of food materials such as plant protein food and drink materials, preferably a protein deamidase derived from the genus Chryseobacterium, more preferably a protein glutaminase derived from the genus Chryseobacterium, and even more preferably a protein glutaminase derived from Chryseobacterium proteolyticum can be mentioned.

[0023] The protein deamidase can be prepared from the culture broth of the microorganism from which the above protein deamidase is derived. Specific preparation methods include methods for recovering the protein deamidase from the culture broth or cells of the above microorganism. For example, when using a protein deamidase-secreting microorganism, after recovering the cells from the culture broth by filtration, centrifugation, etc. as necessary, the enzyme can be separated and / or purified. Also, when using a non-secreting protein deamidase microorganism, after recovering the cells from the culture broth as necessary, the cells are disrupted by pressure treatment, ultrasonic treatment, etc. to expose the enzyme, and then the enzyme can be separated and / or purified. As the method for separating and / or purifying the enzyme, known protein separation and / or purification methods can be used without particular limitation, and examples include centrifugation, UF concentration, salting out, and various chromatography methods using ion exchange resins, etc. The separated and / or purified enzyme can be powdered by a drying method such as freeze drying or vacuum drying to prepare an enzyme agent, and it can also be powdered using an appropriate excipient and / or drying aid in the drying method.

[0024] Commercially available enzyme agents can also be used for the protein deamidase, and preferred examples of commercially available products include Protein Glutaminase "Amano" 500 manufactured by Amano Enzyme Inc.

[0025] The titer of the enzyme preparation containing the protein deamide enzyme used in the present invention is not particularly limited, but examples include 10 to 50,000 U, preferably 100 to 10,000 U, more preferably 200 to 800 U / g, even more preferably 300 to 700 U / g, even more preferably 400 to 600 U / g, and even more preferably 450 to 550 U / g.

[0026] The amount of protein deamide enzyme used is not particularly limited, but as an amount per gram of plant protein in plant-based protein food and beverage materials, for example, 0.05 U or more is used. From the viewpoint of further enhancing the effect of improving the texture of plant-based protein food and beverage materials, it is preferably 0.1 U or more, more preferably 0.2 U or more, even more preferably 0.3 U or more, even more preferably 0.5 U or more, even more preferably 1.0 U or more, even more preferably 1.5 U or more, and particularly preferably 2.0 U or more. The upper limit of the range of the amount of protein deamide enzyme used per gram of plant protein is not particularly limited, but for example, it is 25 U or less, 22 U or less, 17 U or less, 14 U or less, 10 U or less, 8 U or less, or 6 U or less.

[0027] Furthermore, the amount of protein amide enzyme used per gram of plant protein raw material in plant-based protein food and beverage ingredients, etc., can be, for example, 0.006 U or more. From the viewpoint of further enhancing the effect of improving the texture of plant-based protein food and beverage ingredients, etc., it is preferably 0.012 U or more, more preferably 0.024 U or more, even more preferably 0.036 U or more, even more preferably 0.06 U or more, even more preferably 0.12 U or more, even more preferably 0.18 U or more, and particularly preferably 0.24 U or more. There is no particular upper limit to the range of the amount of protein deamide enzyme used per gram of plant protein raw material, but examples include 3 U or less, 2.6 U or less, 2 U or less, 1.7 U or less, 1.2 U or less, 1 U or less, or 0.7 U or less.

[0028] In particular, when the plant-based protein food ingredient is oat milk, the amount of protein deamidase used per gram of oat protein in the oat milk is preferably 0.5 U or more. From the viewpoint of further enhancing the creaminess of the oat milk, it is more preferably 1.5 U or more, even more preferably 2 U or more, even more preferably 2.5 U or more, even more preferably 3 U or more, particularly preferably 4 U or more, and most preferably 4.5 U or more. There is no particular upper limit to the range of protein deamidase used per gram of oat protein, but examples include 25 U or less, 22 U or less, 17 U or less, 14 U or less, 10 U or less, 8 U or less, or 6 U or less.

[0029] Furthermore, when the plant-based protein food ingredient is oat milk, the amount of protein deamidase used per gram of oat in the oat milk can be, for example, 0.06 U or more. From the viewpoint of further enhancing the creaminess of the oat milk, it is preferably 0.18 U or more, more preferably 0.24 U or more, even more preferably 0.3 U or more, even more preferably 0.36 U or more, even more preferably 0.48 U or more, and particularly preferably 0.54 U or more. There is no particular upper limit to the range of protein deamidase used per gram of oat, but examples include 3 U or less, 2.6 U or less, 2 U or less, 1.7 U or less, 1.2 U or less, 1 U or less, or 0.7 U or less.

[0030] Regarding the activity of protein deamidase enzymes, one unit (1U) is defined as the amount of enzyme that releases 1 μmol of ammonia per minute using benzyloxycarbonyl-L-glutaminylglycine (Z-Gln-Gly) as a substrate.

[0031] 1-3. Transglucosidase The transglucosidase used in this invention is not particularly limited in type or origin, as long as it is an enzyme that exhibits glycosyltransferase activity that converts α-1,4 bonds to α-1,6 bonds. Examples of transglucosidases are disclosed in JP2001-46096A, JP2002-17395A, JP2002-125692A, and WO2016063331A1, including the genera Xanthomonas, e.g., Xanthomonas campestris; Talaromyces, e.g., Talaromyces duponti; Thermoascus, e.g., Thermoascus aurantiacus; Aspergillus, e.g., Aspergillus niger, Aspergillus oryzae, and Aspergillus flavus. Examples include transglucosidases derived from Aspergillus flavus, Aspergillus sojae, etc. These transglucosidases may be used individually or in combination of multiple types.

[0032] Among these transglucosidases, from the viewpoint of further enhancing the texture-improving effect of plant-based protein food ingredients, transglucosidases derived from the genus Aspergillus are preferred, and transglucosidases derived from Aspergellus niger or the like are preferred.

[0033] Transglucosidase can be prepared from the culture medium of the microorganism from which the above-mentioned transglucosidase is derived. The specific preparation method is the same as the method for preparing the protein deamide enzyme described above.

[0034] For transglucosidase, commercially available enzyme preparations can be used, and a preferred example of a commercially available product is transglucosidase L "Amano" manufactured by Amano Enzyme Co., Ltd.

[0035] There are no particular limitations on the amount of transglucosidase used, but for example, the amount used per gram of plant protein raw material used in plant protein food and beverage ingredients is 5U or more. From the viewpoint of further enhancing the effect of improving the texture of plant protein food and beverage ingredients, it is preferably 10U or more, more preferably 20U or more, even more preferably 50U or more, even more preferably 100U or more, and particularly preferably 150U or more. There are no particular limitations on the upper limit of the range of transglucosidase used per gram of plant protein raw material, but for example, it is 5000U or less, or 1500U or less.

[0036] Furthermore, when the plant-based protein food ingredient is oat milk, the amount of transglucosidase used per gram of oat used in the oat milk can be, for example, 5U or more. From the viewpoint of further enhancing the creaminess of the oat milk, it is preferably 10U or more, more preferably 20U or more, even more preferably 50U or more, even more preferably 100U or more, and particularly preferably 150U or more. There is no particular upper limit to the range of transglucosidase used per gram of oat, but examples include 5000U or less, 1500U or less, 1000U or less, 500U or less, 300U or less, or 200U or less.

[0037] The ratio of the amount of protein amide enzyme used to the amount of transglucosidase used is determined according to the amount of each enzyme used, but from the viewpoint of further enhancing the effect of improving the texture of plant-based protein food and beverage materials, the amount of transglucosidase per 1U of protein amide enzyme is preferably 1U or more, preferably 10U or more, more preferably 50U or more, even more preferably 100U or more, even more preferably 150U or more, and even more preferably 200U or more. There is no particular upper limit to the range of the ratio of the amount of transglucosidase used per 1U of protein deamide enzyme, but for example, it may be 200,000U or less, or 20,000U or less.

[0038] Furthermore, when the plant-based protein food and beverage material is oat milk, from the viewpoint of further enhancing the creaminess of the oat milk, the amount of transglucosidase per 1U of protein amide enzyme is preferably 1U or more, preferably 10U or more, more preferably 50U or more, even more preferably 100U or more, even more preferably 150U or more, even more preferably 200U or more, and particularly preferably 240U or more. When the plant-based protein food and beverage material is oat milk, there is no particular upper limit to the ratio of transglucosidase used per 1U of protein deamide enzyme, but examples include 200,000U or less, 20,000U or less, 2,000U or less, 1,000U or less, 500U or less, or 300U or less.

[0039] Regarding the activity of transglucosidase, one unit (1U) is defined as the amount of enzyme that produces 1 μg of glucose per minute using α-methyl-D-glucoside as a substrate.

[0040] 1-4. α-Amylase In the present invention, in the process of treating plant protein food and beverage materials with a protein deamidase and a transglucosidase, it is preferable to use α-amylase in combination with the protein deamidase and the transglucosidase.

[0041] The origin of the α-amylase is not particularly limited, but examples include α-amylases from the genus Aspergillus, such as Aspergillus oryzae and Aspergillus niga; and α-amylases from the genus Bacillus, such as Bacillus amyloliquefaciens, Bacillus subtilis, and Bacillus licheniformis. Preferably, α-amylases from the genus Bacillus are used, and more preferably, α-amylases from the species Bacillus amyloliquefaciens are used.

[0042] Regarding the amount of α-amylase used, for example, 0.5 to 50 U, preferably 0.8 to 10 U, more preferably 1 to 5 U, and even more preferably 1.2 to 1.5 U per gram of plant protein raw material.

[0043] Regarding α-amylase activity, one unit (1U) is defined as the amount of enzyme that, using soluble starch as a substrate, produces an increase in reducing power equivalent to 10 mg of glucose in 30 minutes.

[0044] 1-5. Reaction conditions, etc. In the process of treating plant-based protein food and beverage materials with a protein deamidase and transglucosidase, a plant-based protein food and beverage material composition is prepared by adding the protein deamidase and transglucosidase, and optionally α-amylase together with these enzymes, to the above-mentioned plant-based protein food and beverage material, thereby preparing a composition containing the plant-based protein food and beverage material, the protein deamidase and transglucosidase, or the plant-based protein food and beverage material, the protein deamidase and transglucosidase and α-amylase. The enzymatic treatment reaction can then be carried out by maintaining the plant-based protein food and beverage material composition under heating conditions.

[0045] The heating temperature (enzyme treatment reaction temperature) of the plant protein food material composition is not particularly limited and can be appropriately determined by those skilled in the art depending on the optimal temperature of the enzyme used and / or the thermal properties of the plant protein food material, etc., but examples include 40 to 70°C, preferably 50 to 70°C, more preferably 55 to 65°C, and even more preferably 58 to 62°C.

[0046] The enzyme treatment reaction time for plant protein food and beverage material compositions is not particularly limited and can be appropriately determined according to the preparation scale of the composition, but for example, 0.5 hours or more, preferably 1 hour or more. The upper limit of the enzyme treatment reaction time range is not particularly limited, but for example, 24 hours or less, 12 hours or less, 8 hours or less, or 6 hours or less can be cited.

[0047] The enzyme treatment reaction can be terminated by enzyme inactivation treatment using high heat. Examples of enzyme inactivation treatment temperatures include 85°C or higher, preferably 90°C or higher, and examples of enzyme inactivation treatment times include 5 to 25 minutes, preferably 10 to 20 minutes.

[0048] After enzyme treatment, the plant-based protein food and beverage material composition can be subjected to post-treatment such as filtration as needed to obtain a processed product of the plant-based protein food and beverage material. The processed product of the plant-based protein food and beverage material can be obtained as a plant-based protein food and beverage material with improved texture compared to the plant-based protein food and beverage material before enzyme treatment. In particular, if the plant-based protein food and beverage material is oat milk, the processed oat milk product can be obtained as oat milk with enhanced creaminess.

[0049] 2. Uses of enzyme preparations containing protein deamidase and transglucosidase As described above, the combination of protein deenzyme amide and transglucosidase can improve the texture of plant-based protein food and beverage materials. In the present invention, the modification of the texture of plant-based protein food and beverage materials includes enhancing smoothness, and particularly preferably enhancing creaminess. Smoothness refers to the fine texture of the processed product when it is placed in the mouth. Creaminess refers to the sensation of the processed product clinging to the tongue when it is placed in the mouth, due to the combination of its fine texture and viscosity.

[0050] Therefore, the present invention also provides a plant-based protein food ingredient and / or a texture enhancer for plant-based protein food, comprising a protein deamidation enzyme and a transglucosidase.

[0051] In particular, the combination of a protein deenzyme amide and transglucosidase can enhance the creaminess of oat milk. Therefore, the present invention also provides the use of an enzyme preparation containing a protein deenzyme enzyme and transglucosidase for the production of an oat milk creaminess enhancer, and also provides an oat milk creaminess enhancer containing a protein deenzyme enzyme and transglucosidase.

[0052] Furthermore, the combination of protein deenzyme amide and transglucosidase can improve flavor by reducing the sweetness of plant-based protein food and beverage ingredients, in addition to improving the texture as described above. Therefore, the present invention also provides a sweetness-reducing agent for plant-based protein food and beverage ingredients and / or plant-based protein food and beverage ingredients, which contains a protein deenzyme enzyme and transglucosidase.

[0053] In particular, the combination of protein deenzyme amide and transglucosidase is highly effective in improving the flavor of oat milk, especially when the plant-based protein food ingredient is oat milk, thereby reducing the characteristic sweetness of oat milk. Therefore, the present invention also provides an oat milk sweetness-reducing agent comprising a protein deenzyme enzyme and transglucosidase.

[0054] The types of ingredients used and the amounts used in the above-mentioned texture enhancers and sweetness reducers are as shown in the section "1. Method for producing plant-based protein food and beverage ingredients and / or processed plant-based protein food and beverage products." [Examples]

[0055] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0056] Enzymes used Details of the enzymes used in the following test examples are as follows:

[0057] [Table 1]

[0058] The activity of protein deamidase (protein glutaminase) was measured using the following method. (1) 1 ml of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly was mixed with 0.1 ml of aqueous solution containing protein deamidase, incubated at 37°C for 10 minutes, and then 1 ml of 0.4 M TCA solution was added to stop the reaction. As a blank, 1 ml of 0.4 M TCA solution was mixed with 1 ml of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and then 0.1 ml of aqueous solution containing protein deamidase (enzyme solution) was added and incubated at 37°C for 10 minutes. (2) The amount of ammonia produced in the reaction solution was measured using the ammonia tester Wako (Wako Pure Chemical Industries) on the solution obtained in (1). The ammonia concentration in the reaction solution was determined from a calibration curve showing the relationship between ammonia concentration and absorbance (630 nm) prepared using ammonia standard solution (ammonium chloride). (3) The activity of the protein deamide enzyme was calculated using the following formula, with the amount of enzyme that produces 1 μmol of ammonia per minute defined as 1 unit (1 U). In the formula, the volume of the reaction solution is 2.1, the volume of the enzyme solution is 0.1, and Df is the dilution ratio of the enzyme solution. Also, 17.03 is the molecular weight of ammonia.

[0059]

number

[0060] The activity of transglucosidase was measured by the following method. (1) 2.0 g of α-methyl-D-glucoside was weighed out, dissolved in water to make 100 mL, and an α-methyl-D-glucoside solution was prepared. 1 mL of the α-methyl-D-glucoside solution and 1 mL of 0.02 mol / L acetic acid / sodium acetate buffer (pH 5.0) were weighed into a test tube, left at 40°C for 10-15 minutes, then 0.5 mL of an aqueous solution containing transglucosidase (enzyme solution) was added and mixed well. This was left at 40°C for exactly 60 minutes. After exactly 60 minutes, it was placed in a boiling water bath and heated for exactly 5 minutes, then cooled under running water. (2) 3 mL of glucose-CII-Test Wako (manufactured by Wako Pure Chemical Industries, Ltd.) color development solution was measured into a test tube, 0.2 mL of the reaction solution obtained in (1) was added and shaken well, then left to stand at 40°C for exactly 5 minutes. The absorbance (E60) of this solution at a wavelength of 505 nm was measured using water as a control. Separately, 1 mL of 0.02 mol / L acetic acid-sodium acetate buffer (pH 5.0) and 0.5 mL of an aqueous solution containing transglucosidase (enzyme solution) were measured into test tubes as blanks, heated in a boiling water bath for exactly 5 minutes, and then cooled under running water. After cooling, 1 mL of α-methyl-D-glucoside solution was added, and the absorbance (E0) was measured in the same manner as above. (3) Glucose CII Test Wako's glucose standard solution I or II was diluted with water to the specified concentration (20 mg / dL, 40 mg / dL). 3 mL of Glucose CII Test Wako color development solution was measured into a test tube, and 0.2 mL of the above glucose solution was added to each. The mixture was shaken well and then left to stand at 40°C for exactly 5 minutes. The absorbance (ES) of this solution at a wavelength of 505 nm was measured using water as a control. Separately, as a blank, 0.2 mL of water was used instead of the glucose solution and the absorbance (EB) was measured in the same manner as above. A glucose calibration curve was created from the obtained absorbances, and the amount of glucose (μg) (G) at which the absorbance difference was 1.000 was determined. (4) The amount of enzyme that produces 1 μg of glucose in 60 minutes was defined as 1 unit (1 U), and was calculated using the following formula.

[0061]

number

[0062] Test example (1) Preparation of oat milk 300g of oats were mixed with 1200ml of 80°C hot water and processed in a colloid mill for 30 minutes to obtain an oat slurry. Warm water was added to the oat slurry to make up 1800g (total amount of water to 1 part by weight of oats is 5 parts by weight), and it was heated at 90°C for 15 minutes. After that, coarse fibers were removed by passing it through a 60-mesh sieve, and it was cooled to 60°C to prepare oat milk. The prepared oat milk was divided into smaller portions while stirring.

[0063] (2) Enzyme treatment The enzymes shown in Table 2 were added in the indicated amounts and reacted at 60°C for 3 hours. After enzyme inactivation treatment at 90°C for 15 minutes, the mixture was stirred and filtered through a sieve (100 mesh) to obtain processed oat milk.

[0064] (3) Evaluation The processed oat milk obtained was subjected to sensory evaluation regarding its pH (25°C), as well as its effects on improving texture and reducing sweetness. The results are shown in Table 2.

[0065] <Improvement of texture> The effect of processed oat milk on improving texture was evaluated based on the following evaluation criteria. ×: No increase in creaminess was observed compared to the processed oat milk in Comparative Example 1. △: Compared to the processed oat milk in Comparative Example 1, the creaminess is slightly enhanced. ○: Compared to the processed oat milk in Comparative Example 1, the creaminess is significantly enhanced.

[0066] <Effect of reducing sweetness> The effect of processing oat milk on reducing sweetness was evaluated based on the following evaluation criteria. ○: The sweetness is considerably lower than that of the processed oat milk in Comparative Example 1 (no sweetness is perceived). △: Lower sweetness than the processed oat milk in Comparative Example 1 (slightly sweet taste) ×: The sweetness is about the same as (slightly sweeter than) the processed oat milk in Comparative Example 1. ××: Sweeter than the processed oat milk in Comparative Example 1.

[0067] [Table 2]

[0068] As is clear from Table 2, treating oat milk with protein deamidation enzymes and transglucosidases enhances its creaminess and reduces its characteristic sweetness, resulting in processed oat milk with a new texture and flavor.

Claims

1. The process comprises treating oat milk with a protein deamidation enzyme and a transglucosidase, A method for producing a processed oat milk product, wherein the protein deamidase is an enzyme that degrades the amide group-containing side chain of a protein without cleaving peptide bonds or crosslinking proteins.

2. The method for producing the protein deamidation enzyme according to claim 1, wherein 0.05 U or more of the protein deamidation enzyme is used per gram of autoprotein.

3. The manufacturing method according to claim 1, wherein the transglucosidase is used at a rate of 5 U or more per gram of auto.

4. 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.

5. The manufacturing method according to claim 1, further comprising the step of preparing the oat milk using 0.5 parts by weight or more of water per 1 part by weight of oat.

6. The method for producing a protein according to claim 1, wherein α-amylase is used in combination with the protein deamidase and the transglucosidase.

7. It contains protein deamidation enzymes and transglucosidases, The protein deamidase enzyme is an enzyme that degrades the amide group-containing side chains of proteins without cleaving peptide bonds or crosslinking proteins, and is used as a texture enhancer for oat milk.

8. It contains protein deamidation enzymes and transglucosidases, The aforementioned protein deamidase is an enzyme that degrades the amide group-containing side chains of proteins without cleaving peptide bonds or crosslinking proteins, and is used as a sweetness reducer for oat milk.

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