Method for improving foamability of vegetable-based food / beverage, and method for improving foam quality of foaming vegetable-based food / beverage

Abstract

The present invention provides a technique for improving the foamability of a vegetable-based food / beverage.　The present invention provides a method for improving the foamability of a vegetable-based food / beverage, said method comprising a cyclodextrin-producing enzyme action step for causing a cyclodextrin-producing enzyme to act on a composition containing a vegetable-based raw material, and / or a cyclodextrin addition step for adding cyclodextrin to a composition containing a vegetable-based raw material. The present invention provides a method for improving the foam quality of a foaming vegetable-based food / beverage, said method comprising a cyclodextrin-producing enzyme action step for causing a cyclodextrin-producing enzyme to act on a composition containing a vegetable-based raw material. The present invention also provides a foaming improver for a vegetable-based food / beverage, said improver containing a cyclodextrin-producing enzyme and / or cyclodextrin. The present invention also provides a foaming improver for a foaming vegetable-based food / beverage, said improver containing the cyclodextrin-producing enzyme. The present invention further provides a vegetable-based food / beverage which uses the foaming improver and / or the foam quality improver of the present invention.

Description

Method for improving foaming properties of plant-based food and drink products, and method for improving foam quality of foamable plant-based food and drink products

[0001] The present technology relates to a method for improving the foaming property of a plant-based food or drink, and a method for improving the foam quality of a foaming plant-based food or drink. More specifically, the present technology relates to a method for improving the foaming property of a plant-based food or drink, a method for improving the foam quality of a foaming plant-based food or drink, a foaming property improver for a plant-based food or drink, a foam quality improver for a foaming plant-based food or drink, and a plant-based food or drink.

[0002] In recent years, growing health consciousness has led to increased attention being paid to plant-based foods and beverages. For example, oat beverages are prepared by suspending oat material in an aqueous medium and hydrolyzing the starch in the oat material using one or more amylases. The amylase used here is β-amylase or a mixture of α-amylase and β-amylase. Oat beverages prepared by this method exhibit a moderate sweetness due to the production of maltose by the action of β-amylase (Patent Document 1). Furthermore, because plant-based milks such as soy milk have inferior foaming stability compared to cow's milk, techniques using various additives have been investigated (Patent Document 2).

[0003] Here, the enzymes used in this technology will be described. Cyclodextrin-forming enzymes act on starch to produce α-, β-, and γ-cyclodextrins. It is also known that cyclodextrin-forming enzymes act on starch to produce cyclodextrins without liquefying starch granules (Patent Document 3).

[0004] JP 2018-075029 A JP 2020-054379 A JP 09-262091 A

[0005] As mentioned above, plant-based foods and beverages that have been attracting attention in recent years have inferior foaming properties compared to milk, and there is a demand for improved foaming properties.

[0006] Therefore, the main object of this technology is to provide a technology for improving the foaming properties of plant-based foods and beverages.

[0007] As a result of intensive research into technologies for improving the foaming properties of plant-based foods and beverages, the inventors of the present application succeeded in improving the foaming properties of plant-based foods and beverages by applying a cyclodextrin-forming enzyme to the plant-based raw materials that are the ingredients of the plant-based foods and beverages, and thus completed this technology.

[0008] That is, the present technology first provides a method for improving the foaming properties of a plant-based food or beverage, including a cyclodextrin-forming enzyme action step in which a cyclodextrin-forming enzyme is allowed to act on a composition containing a plant-based raw material, and / or a cyclodextrin addition step in which cyclodextrin is added to a composition containing a plant-based raw material. The present technology also provides a method for improving the foam quality of a foaming plant-based food or beverage, including a cyclodextrin-forming enzyme action step in which a cyclodextrin-forming enzyme is allowed to act on a composition containing a plant-based raw material. The present technology's methods for improving the foaming properties of a plant-based food or beverage and methods for improving the foam quality of a foaming plant-based food or beverage may also include an α-amylase action step in which α-amylase is allowed to act on a composition containing a plant-based raw material. The present technology's methods for improving the foaming properties of a plant-based food or beverage and methods for improving the foam quality of a foaming plant-based food or beverage may also include an oil / fat addition step in which oil / fat is added.

[0009] The present technology next provides a foaming improver for plant-based foods and beverages, which contains a cyclodextrin-forming enzyme and / or a cyclodextrin. The present technology also provides a foam quality improver for foaming plant-based foods and beverages, which contains a cyclodextrin-forming enzyme.

[0010] The present technology further provides a plant-based food or drink product that uses the foaming enhancer or foam quality improver of the present technology.

[0011] According to the present technology, the foaming properties of plant-based foods and beverages can be improved.

[0012] 1 is a photograph of the aerated autodrinks of Comparative Example 2 and Example 8, as well as a photograph of the aerated autodrink of Comparative Example 2 to which cyclodextrin has been added.

[0013] Preferred embodiments for carrying out the present technology will be described below. Note that the embodiments described below are examples of typical embodiments of the present technology, and the scope of the present technology should not be construed as being narrow.

[0014] 1. Method for improving the foaming properties of plant-based foods and beverages, and method for improving the foam quality of foaming plant-based foods and beverages The method for improving the foaming properties of plant-based foods and beverages according to the present technology is a method comprising a step of allowing a cyclodextrin-forming enzyme to act on a plant-based raw material (hereinafter also referred to as a "cyclodextrin-forming enzyme action step"), and / or a step of adding cyclodextrin to a composition containing the plant-based raw material (hereinafter also referred to as a "cyclodextrin addition step"). The method for improving the foam quality of foaming plant-based foods and beverages according to the present technology is a method comprising a cyclodextrin-forming enzyme action step. It is preferable that the method for improving the foaming properties of plant-based foods and beverages and the method for improving the foam quality of foaming plant-based foods and beverages according to the present technology further comprise a step of allowing α-amylase to act (hereinafter also referred to as an "α-amylase action step"). Furthermore, the method for improving the foaming property of a plant-based food or beverage and the method for improving the foam quality of a foaming plant-based food or beverage according to the present technology preferably further include an oil / fat addition process for adding oil / fat. In addition, depending on the type of plant-based food or beverage, general food manufacturing processes can be performed before, after, or simultaneously with each process, as long as the effects of the present technology are not impaired. Furthermore, the method for improving the foaming property of a plant-based food or beverage and the method for improving the foam quality of a foaming plant-based food or beverage can further include a recovery process for recovering the plant-based food or beverage with improved foaming property or the foam quality of the foaming plant-based food or beverage. The raw materials used and each process are described in detail below.

[0015] (1) Plant-based raw materials The plant-based raw materials that can be used in the present technology are not particularly limited in terms of origin or type, and can be freely selected depending on the intended plant-based food or beverage, as long as they do not impair the effects of the present technology. Examples include beans such as soybeans, green peas, lentils, chickpeas, black beans, broad beans, mung beans, lupin beans, and kidney beans; grains such as wheat, barley, oats, rice, rye, buckwheat, barnyard millet, foxtail millet, and teff; nuts such as almonds, coconuts, peanuts, cashew nuts, hazelnuts, pecans, macadamia nuts, pistachios, walnuts, Brazil nuts, pili nuts, chestnuts, sesame seeds, and pine nuts; hemp seeds (industrial hemp), chia seeds, quinoa, amaranth, canary seeds, and flaxseed. In the present technology, these may be used alone or in combination of two or more. Among these raw materials, preferred are cereals, and more preferred are oats.

[0016] In the present technology, the state of the plant raw material when subjected to various enzyme treatments is not particularly limited as long as it does not impair the effects of the present technology, but preferably, the plant raw material is in a liquid or slurry state.

[0017] The plant-derived raw material that can be used in the present technology contains carbohydrates. The content of the plant-derived carbohydrates contained in the plant-derived raw material (based on the weight of the plant-derived raw material in a dry state) is not particularly limited, but may be, for example, 20% by weight or more. Preferably, it is 30% by weight or more, more preferably 40% by weight or more, and even more preferably 50% by weight or more. The upper limit of the content range is not particularly limited, but may be, for example, 90% by weight or less, 80% by weight or less, or 70% by weight or less.

[0018] (2) Cyclodextrin-forming enzyme action step The cyclodextrin-forming enzyme action step is a step in which a cyclodextrin-forming enzyme is allowed to act on a plant-based raw material. In the cyclodextrin-forming enzyme action step, it is preferable to allow the cyclodextrin-forming enzyme to act alone on the plant-based raw material, but one or more other enzymes that can be used in the production of plant-based foods and beverages can be selected and used in combination, as long as the amount of cyclodextrin produced is not affected.

[0019] The cyclodextrin-forming enzyme that can be used in the present technology is an enzyme that has the activity of producing cyclodextrin with a degree of polymerization of 6 to 8 using a polysaccharide having an α-1,4-linked glucose structure, such as starch, as a substrate. An example of the cyclodextrin-forming enzyme is cyclodextrin glucanotransferase (EC 2.4.1.19). The cyclodextrin-forming enzyme that can be used in the present technology may also be an enzyme that has other functions as long as it has the activity of producing cyclodextrin. It is preferable that the activity of producing cyclodextrin is the main activity.

[0020] This technology allows the action of cyclodextrin-forming enzymes on plant-based ingredients to improve the foaming properties of the plant-based ingredients and the foam quality of foaming plant-based foods and beverages.

[0021] The origin of the cyclodextrin-forming enzyme that can be used in the present technology is not particularly limited, and examples thereof include the genus Bacillus, such as Bacillus stearothermophilus, Bacillus megaterium, Bacillus circulans, Bacillus macerans, Bacillus ohbensis, and Bacillus clarkii; the genus Geobacillus, such as Geobacillus stearothermophilus; stearothermophilus; the genus Paenibacillus, for example Paenibacillus macerans; the genus Klebsiella, for example Klebsiella pneumoniae; the genus Anoxybacillus, for example Anoxybacillus caldiproteolyticus, Anoxybacillus pashukinoensis, Examples of cyclodextrin-producing enzymes include those derived from Bacillus pushchinoensis, Anoxybacillus flavithermus, the genus Thermoanaerobacter, and the genus Brevibacterium. These cyclodextrin-producing enzymes may be used singly or in combination.Among these, the cyclodextrin-forming enzyme is preferably cyclodextrin glucanotransferase derived from a microorganism of the genus Paenibacillus and / or cyclodextrin glucanotransferase derived from a microorganism of the genus Anoxybacillus, and more preferably cyclodextrin glucanotransferase derived from Paenibacillus macerans and / or cyclodextrin glucanotransferase derived from Anoxybacillus caldiproteolyticus (including the strain formerly known as Geobacillus stearothermophilus).

[0022] Here, "cyclodextrin-producing enzyme derived from Paenibacillus macerans" and / or "cyclodextrin-producing enzyme derived from Anoxybacillus caldiproteolyticus" means a cyclodextrin-producing enzyme produced by a microorganism (whether a wild-type strain or a mutant strain) classified as Paenibacillus macerans and / or Anoxybacillus caldiproteolyticus, or a cyclodextrin-producing enzyme obtained by genetic engineering techniques using a cyclodextrin-producing enzyme gene. Therefore, a recombinant produced by a host microorganism into which a cyclodextrin-producing enzyme gene obtained from Paenibacillus macerans and / or Anoxybacillus caldiproteolyticus (or a modified version of said gene) has been introduced also falls under the category of "cyclodextrin-producing enzyme derived from Paenibacillus macerans" and / or "cyclodextrin-producing enzyme derived from Anoxybacillus caldiproteolyticus."

[0023] The cyclodextrin-forming enzyme used in the present technology can be prepared from the culture medium of the microorganism from which the cyclodextrin-forming enzyme is derived. Specific preparation methods include methods in which the cyclodextrin-forming enzyme is recovered from the culture medium or cells of the microorganism. For example, when a cyclodextrin-forming enzyme-secreting microorganism is used, the cells can be recovered from the culture medium in advance by filtration, centrifugation, or the like, as necessary, and the enzyme can then be separated and / or purified. Furthermore, when a cyclodextrin-forming enzyme-nonsecreting microorganism is used, the cells can be recovered from the culture medium in advance by pressure treatment, ultrasonic treatment, or the like, and the enzyme can then be extracted and / or separated and / or purified. The enzyme separation and / or purification method can be any known protein separation and / or purification method, without any particular limitation, and examples thereof include centrifugation, UF concentration, salting out, and various chromatography methods using ion exchange resins, etc. The isolated and / or purified enzyme can be powdered by a drying method such as freeze-drying or vacuum drying, or can be powdered using an appropriate excipient and / or drying aid in the drying method. The isolated and / or purified enzyme can also be liquefied by adding an appropriate additive and sterilizing by filtration.

[0024] In the present technology, commercially available cyclodextrin-producing enzymes can also be used. Preferred examples of commercially available cyclodextrin glucanotransferases include Paenibacillus macerans-derived cyclodextrin glucanotransferase manufactured by Amano Enzyme Inc. and Anoxybacillus caldiproteolyticus (Geobacillus stearothermophilus)-derived cyclodextrin glucanotransferase manufactured by Amano Enzyme Inc.

[0025] The amount of cyclodextrin-forming enzyme added in the cyclodextrin-forming enzyme reaction step can be freely set as long as it does not impair the effects of the present technology. The lower limit of the amount of cyclodextrin-forming enzyme added can be set to, for example, 0.01 U or more per 1 g of plant-based raw material, and from the viewpoint of further enhancing the foaming properties of the plant-based food or beverage, it can be set to preferably 0.03 U or more, more preferably 0.1 U or more, even more preferably 0.3 U or more, and even more preferably 1 U or more, 3 U or more, 5 U or more, or 7 U or more.

[0026] The lower limit of the amount of cyclodextrin-forming enzyme to be added can be set to, for example, 0.02 U or more per gram of polysaccharide (preferably starch) contained in the plant-based raw material, and from the viewpoint of further enhancing the foaming properties of the plant-based food or beverage, the amount can be set to preferably 0.05 U or more, more preferably 0.5 U or more, even more preferably 2 U or more, and even more preferably 5 U or more, or 10 U or more.

[0027] The upper limit of the amount of cyclodextrin-forming enzyme to be added is not particularly limited as long as it does not impair the effects of the present technology, but can be set to, for example, 200 U or less, 100 U or less, 50 U or less, 20 U or less, or 10 U or less per 1 g of plant-derived raw material.

[0028] The upper limit of the amount of cyclodextrin-forming enzyme to be added can be set to, for example, 300 U or less, 200 U or less, 100 U or less, 50 U or less, 30 U or less, or 20 U or less per gram of polysaccharides (preferably starch) contained in the plant raw material.

[0029] In the present technology, the activity of the cyclodextrin-forming enzyme is a value measured by the measurement method described in the examples below.

[0030] The various conditions for the cyclodextrin-forming enzyme reaction step can be freely set as long as they do not impair the effects of the present technology. For example, the pH, temperature, reaction time, etc. can be set depending on the physicochemical properties of the cyclodextrin-forming enzyme used, such as the optimal pH, stable pH range, optimal temperature, and temperature stability. The pH can be set, for example, to 5.0 to 8.0, preferably 5.5 to 7.5, and more preferably 5.5 to 7.0. The temperature can be set, for example, to 30°C to 90°C, preferably 40°C to 80°C, and more preferably 50°C to 70°C. The reaction time, in terms of total reaction time, can be set, for example, to 5 minutes to 12 hours, preferably 10 minutes to 6 hours, and more preferably 20 minutes to 120 minutes. The optimal reaction conditions can be determined through preliminary experiments.

[0031] (3) Cyclodextrin Addition Step This is a step of adding cyclodextrin to a composition containing a plant-based raw material. In this technology, by adding cyclodextrin to a plant-based raw material to produce a food or beverage, the foaming properties of the produced plant-based food or beverage can be improved.

[0032] Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which five to eight D-glucose units are bonded via α-1,4 glycosidic bonds. A cyclodextrin having six bonded D-glucose units is called α-cyclodextrin, a cyclodextrin having seven bonded D-glucose units is called β-cyclodextrin, and a cyclodextrin having eight bonded D-glucose units is called γ-cyclodextrin. Although there are no particular limitations on the type of cyclodextrin that can be used in the present technology, it is preferable to use α-cyclodextrin and / or β-cyclodextrin.

[0033] In the present invention, both the cyclodextrin-forming enzyme reaction step and the cyclodextrin addition step can be performed, or either one can be performed. When both the cyclodextrin-forming enzyme reaction step and the cyclodextrin addition step are performed, the timing of their operations is not particularly limited, and they may be performed simultaneously.

[0034] The cyclodextrin addition step also includes using a raw material containing cyclodextrin as a raw material for the plant-based food or drink. The cyclodextrin to be added may be of the same origin as the plant-based raw material or of a different origin.

[0035] The amount of cyclodextrin added in the cyclodextrin addition step can be freely set as long as it does not impair the effects of the present technology. The lower limit of the amount of cyclodextrin added can be set to, for example, 0.1% by mass or more relative to the plant-based raw material, and from the viewpoint of further enhancing the foaming properties of the plant-based food or beverage, the amount can be set to preferably 0.2% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, and even more preferably 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, or 1.0% by mass or more.

[0036] The upper limit of the amount of cyclodextrin-forming enzyme to be added is not particularly limited as long as it does not impair the effects of the present technology, and can be set to, for example, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, or 3% by mass or less per plant-derived raw material.

[0037] (4) α-amylase treatment step The α-amylase treatment step is a step of treating a plant-based raw material with α-amylase. In this technology, by treating a composition containing a plant-based raw material with α-amylase, the viscosity of the produced plant-based food or drink can be reduced.

[0038] The timing of the α-amylase action step is not particularly limited, and it may be performed before or after the cyclodextrin-forming enzyme action step and / or the cyclodextrin addition step. It may also be performed simultaneously with the cyclodextrin-forming enzyme action step and / or the cyclodextrin addition step. It may also be performed in multiple batches. It is preferable to proceed with the α-amylase action step by adding α-amylase after the cyclodextrin-forming enzyme action step without inactivating the cyclodextrin-forming enzyme.

[0039] The α-amylase that can be used in this technology is an enzyme that acts on starch and mainly hydrolyzes α-1,4 glycosidic bonds. The α-amylase that can be used in this technology may also have other functions as long as it has α-amylase activity. It is preferable to use an enzyme whose main activity is α-amylase activity.

[0040] The origin of the α-amylase that can be used in the present technology is not particularly limited, and examples thereof include α-amylases derived from organisms of the genus Aspergillus (e.g., Aspergillus oryzae, Aspergillus niger, etc.) and the genus Bacillus (e.g., Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus licheniformis, etc.), preferably α-amylases derived from the genus Bacillus or Aspergillus, more preferably α-amylases derived from Bacillus amyloliquefaciens or Bacillus licheniformis. Examples of suitable α-amylases include those derived from Bacillus licheniformis.

[0041] The α-amylase that can be used in the present technology can be prepared from the culture medium of the microorganism from which the α-amylase is derived. Specific preparation methods include culturing an α-amylase-producing bacterium and isolating the α-amylase using known means, or by using genetic recombination techniques.

[0042] In the present technology, commercially available α-amylase can also be used, and a preferred example of a commercially available α-amylase is α-amylase (derived from Bacillus amyloliquefaciens) manufactured by Amano Enzyme Inc.

[0043] The amount of α-amylase added in the α-amylase reaction step can be freely set as long as it does not impair the effects of the present technology. A specific lower limit of the amount of α-amylase added in the present technology can be set to, for example, 0.01 U or more, preferably 0.1 U or more, 0.5 U or more, 1 U or more, more preferably 2 U or more, 3 U or more per 1 g of plant raw material.

[0044] The lower limit of the amount of α-amylase to be added can be set to, for example, 0.05 U or more, preferably 0.2 U or more, 0.5 U or more, or 1 U or more, more preferably 2 U or more, 3 U or more, or 4 U or more, per 1 g of polysaccharides (preferably starch) contained in the plant raw material.

[0045] The upper limit of the amount of α-amylase to be added is not particularly limited as long as it does not impair the effects of the present technology, and can be set to, for example, 1000 U or less, 200 U or less, 100 U or less, preferably 50 U or less, 20 U or less, more preferably 10 U or less, and even more preferably 5 U or less, 3 U or less, or 1 U or less per 1 g of plant raw material.

[0046] The upper limit of the α-amylase content can be set to, for example, 2000 U or less, 400 U or less, 200 U or less, preferably 100 U or less, more preferably 30 U or less, and even more preferably 10 U or less, 4 U or less, or 2 U or less per gram of polysaccharides (preferably starch) contained in the plant raw material.

[0047] In the present technology, the α-amylase activity is a value measured by the measurement method described in the Examples below.

[0048] Various conditions for the α-amylase reaction step can be freely set as long as they do not impair the effects of the present technology. For example, the pH, temperature, reaction time, etc. can be set depending on the physicochemical properties of the α-amylase used, such as the optimal pH, stable pH range, optimal temperature, and temperature stability. The pH can be set, for example, to 5.0 to 8.0, preferably 5.5 to 7.5, and more preferably 6.0 to 7.0. The temperature can be set, for example, to 30°C to 90°C, preferably 35°C to 80°C, and more preferably 40°C to 70°C. The reaction time can be set, for example, to 5 minutes to 12 hours, preferably 10 minutes to 6 hours, and more preferably 20 minutes to 180 minutes. The optimal reaction conditions can be determined through preliminary experiments.

[0049] (5) Oil / Fat Addition Step The oil / fat addition step is a step of adding oil / fat. The oil / fat addition step also includes using a raw material containing oil / fat as the plant-based raw material. The added oil / fat may be of the same origin as the plant-based raw material or may be of a different origin. The inclusion of oil / fat can further improve foaming properties. The origin, type, etc. of the oil / fat are not particularly limited and can be freely selected depending on the desired plant-based food or drink. Examples include soybean oil, canola oil, sunflower oil, corn oil, olive oil, rice oil, palm oil, safflower oil, cottonseed oil, etc.

[0050] The timing of the fat / oil addition step is not particularly limited, and the fat / oil addition step may be performed before or after the cyclodextrin-forming enzyme reaction step and / or the cyclodextrin addition step. It may also be performed simultaneously with the cyclodextrin-forming enzyme reaction step and / or the cyclodextrin addition step. Furthermore, when an α-amylase reaction step is performed, it may also be performed before or after the α-amylase reaction step. It may also be performed simultaneously with the α-amylase reaction step.

[0051] (5) Recovery Step The recovery step is a step of recovering a plant-based food or drink with improved foaming properties or a foaming plant-based food or drink with improved foam quality, which has been produced through a cyclodextrin-forming enzyme action step and / or a cyclodextrin addition step, optionally an α-amylase action step, an oil or fat addition step, etc. As for the specific recovery method, one or a combination of two or more general recovery methods used in the production of plant-based food or drink can be used depending on the type of plant-based food or drink to be produced.

[0052] Plant-based foods and beverages produced through a cyclodextrin-forming enzyme action step and / or a cyclodextrin addition step are characterized by improved foaming properties. Specifically, for example, the foaming properties of plant-based foods and beverages produced through a cyclodextrin-forming enzyme action step and / or a cyclodextrin addition step are improved by 5% or more, preferably 7% or more, and more preferably 10% or more, compared to plant-based foods and beverages produced by a similar method except that the cyclodextrin-forming enzyme action step and / or the cyclodextrin addition step are not performed. That is, the present technology can perform a recovery step to recover plant-based foods and beverages with improved foaming properties of 5% or more, preferably 7% or more, and more preferably 10% or more.

[0053] Furthermore, foaming plant-based foods and beverages produced through a cyclodextrin-producing enzyme action step are characterized by improved foam quality. Specifically, for example, the foam quality of foaming plant-based foods and beverages produced through a cyclodextrin-producing enzyme action step is characterized by finer foam quality than the foam quality of foaming plant-based foods and beverages produced by a similar method except for not carrying out the cyclodextrin-producing enzyme action step.

[0054] One embodiment of the method for improving the foaming properties of a plant-based food or drink according to the present technology includes the following steps (1) and (2). Note that a step (3) of treating with α-amylase may be carried out before, after, or simultaneously with step (2). Furthermore, a step (4) of inactivating the enzyme may be added after steps (2) and / or (3). A step (5) of adding oils or fats may be added before or after steps (2) to (4). A step (6) of recovering the plant-based food or drink with improved foaming properties may be added after steps (2) to (5). (1) A step of preparing a raw material containing plant carbohydrates; (2) A step of treating the prepared raw material with a cyclodextrin-forming enzyme, and / or a step of adding cyclodextrin to the prepared raw material.

[0055] One embodiment of the method for improving the foaming property of a plant-based food or beverage according to the present technology includes the following steps (1) to (3). The following steps may be added: (4) a step of inactivating an enzyme; (5) a step of adding an oil or fat; and / or (6) a step of recovering a plant-based food or beverage with improved foaming property. The timing of the enzyme inactivation step (4) is not limited as long as it occurs after step (3). The timing of the oil or fat addition step (5) is not limited as long as it occurs after step (1). (1) A step of preparing a raw material containing plant-based carbohydrates and an oil or fat; (2) A step of treating the prepared raw material with a cyclodextrin-forming enzyme and / or a step of adding cyclodextrin to the prepared raw material; and (3) A step of adding α-amylase to the raw material being treated with the cyclodextrin-forming enzyme while continuing step (2), and treating with α-amylase. In step (6), a plant-based food or beverage with improved foaming property of 5% or more can also be recovered.

[0056] 2. Foaming improver for plant-based foods and beverages, and foam quality improver for foaming plant-based foods and beverages The foaming improver for plant-based foods and beverages according to the present technology contains a cyclodextrin-forming enzyme and / or cyclodextrin. Furthermore, the foam quality improver for foaming plant-based foods and beverages according to the present technology contains a cyclodextrin-forming enzyme. The foaming improver for plant-based foods and beverages according to the present technology and the foam quality improver for foaming plant-based foods and beverages according to the present technology may further contain α-amylase. For example, by adding a foaming improver containing a cyclodextrin-forming enzyme to a composition containing plant ingredients used in the production of a plant-based food or beverage, the cyclodextrin-forming enzyme action process can be promoted, and as described above, the foaming property of the produced plant-based food or beverage can be improved, and the quality of the foamed foam can also be improved. Furthermore, by adding a foaming enhancer containing cyclodextrin to a composition containing plant-based raw materials used in the production of a plant-based food or beverage, the foaming properties of the produced plant-based food or beverage can be improved, as described above. The compositions of the foaming enhancer and the foam quality improver for foaming plant-based food or beverage are described in detail below.

[0057] (1) Cyclodextrin-forming enzyme, cyclodextrin The foaming improver for a plant-based food or beverage according to the present technology contains a cyclodextrin-forming enzyme and / or cyclodextrin. Furthermore, the foam quality improver for a foaming plant-based food or beverage according to the present technology contains a cyclodextrin-forming enzyme. The foaming improver for a plant-based food or beverage according to the present technology may contain only a cyclodextrin-forming enzyme and / or a cyclodextrin alone. That is, the foaming improver for a plant-based food or beverage according to the present technology may be the cyclodextrin-forming enzyme and / or the cyclodextrin itself. Similarly, the foam quality improver for a foaming plant-based food or beverage according to the present technology may contain only a cyclodextrin-forming enzyme alone. That is, the foam quality improver for a foaming plant-based food or beverage according to the present technology may be the cyclodextrin-forming enzyme itself. Furthermore, the foam quality improver for foaming plant-based foods and beverages according to the present technology may contain cyclodextrin in addition to the cyclodextrin-forming enzyme. Details of the cyclodextrin-forming enzyme and / or cyclodextrin are the same as those described in the method for improving the foaming property of plant-based foods and beverages or the method for improving the foam quality of foaming plant-based foods and beverages, and therefore will not be described here.

[0058] The content of the cyclodextrin-forming enzyme and / or cyclodextrin in the foaming enhancer for plant-based foods and beverages or the foam quality improver for foaming plant-based foods and beverages according to the present technology can be freely set as long as it does not impair the effects of the present technology. The content of the cyclodextrin-forming enzyme and / or cyclodextrin is the same as the amount of cyclodextrin-forming enzyme and / or cyclodextrin added in the above-mentioned cyclodextrin-forming enzyme action step or cyclodextrin addition step, and therefore will not be described here.

[0059] (2) α-amylase The foaming improver for plant-based foods and beverages and the foam quality improver for foaming plant-based foods and beverages according to the present technology can also contain α-amylase. The use of α-amylase can reduce the viscosity of the plant-based foods and beverages. Details of α-amylase are the same as those described in the method for improving the foaming property of plant-based foods and beverages or the method for improving the foam quality of foaming plant-based foods and beverages, and therefore will not be described here.

[0060] The content of α-amylase in the foaming enhancer for plant-based foods and beverages and the foam quality improver for foaming plant-based foods and beverages according to the present technology can be freely set as long as it does not impair the effects of the present technology. The content of α-amylase is the same as the amount of α-amylase added in the above-mentioned α-amylase action step, so a detailed explanation will be omitted here.

[0061] The foaming enhancer for plant-based foods and beverages and the foam quality improver for foaming plant-based foods and beverages according to the present technology preferably comprise a first agent containing a cyclodextrin-forming enzyme and a second agent containing α-amylase. By providing the cyclodextrin-forming enzyme and the α-amylase as separate agents, it becomes easier to adjust the order in which they act on a composition containing a plant-based raw material, etc., according to the purpose.

[0062] In this case, the first agent may contain only the cyclodextrin-forming enzyme alone. That is, the first agent may be the cyclodextrin-forming enzyme itself. The second agent may also contain only α-amylase alone. That is, the second agent may be α-amylase itself. Furthermore, the second agent may contain a cyclodextrin-forming enzyme in addition to α-amylase. Furthermore, the first agent and the second agent may contain one or more selected enzymes that can be used in the production of plant-based foods and beverages, as long as the improvement in foaming properties is not affected.

[0063] (3) Others The foaming enhancer for plant-based foods and beverages and the foam quality improver for foaming plant-based foods and beverages according to the present technology can contain one or more other ingredients selected freely, as long as the effects of the present technology are not impaired. Examples of other ingredients that can be used include excipients, pH adjusters, colorants, flavoring agents, disintegrants, lubricants, stabilizers, and other ingredients commonly used in formulations. Furthermore, ingredients with known or future functions can also be used in combination, as appropriate, depending on the purpose.

[0064] In addition, the foaming property improver for plant-based foods and beverages and the foam quality improver for foaming plant-based foods and beverages according to the present technology may further contain, in addition to the first and second agents mentioned above, other enzymes that can be used in the production of plant-based foods and beverages, or a third agent, fourth agent, etc. that contain one or more selected components with known or future functions, as long as the foaming property improver or foam quality improver is not affected.

[0065] 3. Plant-based Food and Drink The plant-based food and drink according to the present technology is a plant-based food and drink produced using the foaming enhancer and / or foam quality improver described above. A specific example of the plant-based drink is an oat drink, more specifically, oat milk (also known as "oat milk").

[0066] The plant-based food and drink according to the present technology has improved foaming properties compared to general plant-based food and drink. Furthermore, the plant-based food and drink according to the present technology has improved foam quality compared to general foaming plant-based food and drink. The foaming properties of the plant-based food and drink according to the present technology are not particularly limited. The foaming properties of the plant-based food and drink according to the present technology are improved by 5% or more, preferably 7% or more, and more preferably 10% or more, compared to a plant-based food and drink produced by the same method except that no foaming enhancer is used.

[0067] The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention and should not be construed as narrowing the scope of the present invention.

[0068] 1. Enzymes used Cyclodextrin-forming enzyme (CGT): Cyclodextrin glucanotransferase derived from Anoxybacillus caldiproteolyticus (formerly known as Geobacillus stearothermophilus), manufactured by Amano Enzyme Inc. α-Amylase (AMY): α-Amylase derived from Bacillus amyloliquefaciens, manufactured by Amano Enzyme Inc.

[0069] 2. Enzyme Activity Measurement Method [Cyclodextrin-forming Enzyme Activity Measurement Method] Cyclodextrin-forming enzyme activity can be measured using a method based on the cyclodextrin-forming enzyme activity test method in the 9th edition of the Japanese Standards for Food Additives. 20 mL of water was added to 1.0 g of potato starch, and 5 mL of sodium hydroxide TS (1 mol / L) was gradually added with stirring to form a paste. After heating in a boiling water bath for 3 minutes with stirring, 25 mL of water was added, cooled under running water, and the pH was adjusted to 5.5 with acetic acid TS (1 mol / L). Further water was added to make a 100 mL solution, which was used as the substrate solution. 10 mL of the substrate solution was measured and heated at 40°C for 10 minutes, followed by the addition and mixing of 1 mL of enzyme solution. After incubation at 40°C for 10 minutes, the reaction was stopped by adding 10 mL of hydrochloric acid TS (0.1 mol / L). To 1 mL of this reaction solution, 10 mL of iodine-potassium iodide test solution (0.4 mmol / L) was added and mixed to prepare a test solution. The iodine-potassium iodide test solution was prepared by dissolving 10.0 g of potassium iodide and 1.0 g of iodine in water to make 100 mL, and then diluting 200 times with water. A control solution was prepared using water instead of the reaction solution, and the absorbance at 660 nm of the test solution and the control solution was measured. The amount of enzyme that reduces the blue iodine coloration of starch by 1% in 1 minute was defined as 1 unit (U).

[0070] [Method for measuring α-amylase activity] 10 mL of a 1% potato starch substrate solution (0.1 mol / L acetic acid (pH 5.0)) was heated at 37°C for 10 minutes, after which 1 mL of a sample solution containing α-amylase was added and immediately shaken. This solution was left to stand at 37°C for 10 minutes, after which 1 mL of this solution was added to 10 mL of 0.1 mol / L hydrochloric acid test solution and immediately shaken. Next, 0.5 mL of this solution was measured, and 10 mL of 0.0002 mol / L iodine test solution (Japanese Pharmacopoeia) was added. After shaking, the absorbance (AT) at a wavelength of 660 nm was measured using water as a control. Separately, 1 mL of water was added instead of the sample solution, and the procedure was repeated to measure the absorbance (AB). The 0.0002 mol / L iodine test solution (Japanese Pharmacopoeia) was prepared by adding 10 mL of water to 12.7 g of iodine and 25 g of potassium iodide, mixing thoroughly, adding water to make 100 mL, and then diluting 2500 times with water. α-Amylase activity was calculated using the following formula. The amount of enzyme that reduces the color of potato starch caused by iodine by 10% in 1 minute was defined as 1 unit (1 U).

[0071] α-Amylase activity (U / g, U / mL) = {(AB - AT) / AB} x 1 / W AT: absorbance of reaction solution AB: absorbance of blank solution W: amount of sample in 1 mL of sample solution (g or mL)

[0072] 3. Experimental Example 1 (1) Experimental Method 18.1 g of oat flour was mixed with 150 g of water and suspended in a 300 mL Erlenmeyer flask. This suspension (oat flour content 10.8 wt%, protein content 1.4 wt%, dietary fiber content 1.1 wt%, starch content 7.3 wt%) was completely gelatinized. The enzyme amount shown in Table 1 was added, and the mixture was reacted at 60°C for 0.5 hours. Upon completion of the reaction, the mixture was boiled for 5 minutes. After filtering through a 100-mesh filter, canola oil was added to the resulting oat base drink to a final concentration of 2%, and the mixture was homogenized at 200 bar. The mixture was then stirred in a milk foamer at 65°C for 3 minutes to foam the oat drink. Foamability and foam stability were calculated using the following formula: Foamability (%) = (VF0 / 60) x 100 Foam stability (%) = (VF30 / VF0) x ​​100 60: Volume of liquid VF0: Volume of foam + liquid immediately after foaming VF30: Volume of foam + liquid after leaving to stand for 30 minutes after foaming

[0073] (2) Results The results are shown in Table 1 below.

[0074] (3) Discussion As shown in Examples 1 to 4 in Table 1, it was confirmed that the foaming ability was improved by the cyclodextrin-producing enzyme treatment. In addition, it was confirmed that the foam stability was the same and there was no effect on stability.

[0075] 4. Experimental Example 2 (1) Experimental Method: 18.1 g of oat flour was mixed with 150 g of water and suspended in a 300 mL Erlenmeyer flask. This suspension (oat flour content: 10.8 wt%, protein content: 1.4 wt%, dietary fiber content: 1.1 wt%, starch content: 7.3 wt%) was completely gelatinized. The enzyme amounts shown in Table 2 were added in the first-stage reaction (60°C, 0.5 hours) and the second-stage reaction (50°C, 2.0 hours). After completion of the reaction, the mixture was boiled for 5 minutes. After filtering through a 100-mesh filter, canola oil was added to the resulting oat base drink to a final concentration of 2%, and the mixture was homogenized at 200 bar. The mixture was then stirred in a milk foamer at 65°C for 3 minutes to foam the oat drink. Foamability and foam stability were calculated using the same method as in Experimental Example 1.

[0076] (2) Results The results are shown in Table 2. Photographs of the aerated autodrinks of Comparative Example 2 and Example 8, as well as a photograph of the aerated autodrink of Comparative Example 2 to which α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin were added to a concentration of 0.94%, which was thoroughly mixed and then aerated, are shown in Figure 1.

[0077] (3) Discussion As shown in Examples 5 to 8 in Table 2, it was confirmed that foaming properties were improved even when α-amylase treatment was performed after cyclodextrin-forming enzyme treatment. It was also confirmed that α-amylase treatment reduced viscosity.

[0078] 1, the oat milk foam of Example 8 was confirmed to be finer and more voluminous than the oat milk foam of Comparative Example 2. The oat milk to which cyclodextrin was added in Comparative Example 2 produced voluminous foam, i.e., an improved foaming effect was confirmed, but the foam was larger than the fine foam of Example 8. These results confirm that, although the addition of cyclodextrin improves foaming ability, treatment with a cyclodextrin-forming enzyme not only improved foaming ability but also significantly improved foam quality.

[0079] 5. Experimental Example 3 (1) Experimental Method: 18.1 g of rice flour (rice flour manufactured by Tomizawa Shoten Co., Ltd.) was mixed with 150 g of water and suspended in a 300 mL Erlenmeyer flask. This suspension (rice flour content: 10.8 wt%, protein content: 0.6 wt%, starch content: 8.6 wt%) was completely gelatinized. The enzymes shown in Table 3 were added in the first-stage reaction (60°C, 0.5 h) and the second-stage reaction (50°C, 2.0 h). After completion of the reaction, the mixture was boiled for 5 minutes. After filtering through a 100-mesh filter, canola oil was added to the resulting rice milk to a final concentration of 2%, and the mixture was homogenized at 200 bar. The rice milk was then whipped in a milk foamer at 65°C for 3 minutes. Foamability and foam stability were calculated using the same method as in Experimental Example 1.

[0080] (2) Results The results are shown in Table 3 below.

[0081] (3) Discussion As shown in Examples 9 to 12 in Table 3, it was confirmed that foaming ability was improved even when α-amylase treatment was performed after cyclodextrin-forming enzyme treatment during rice milk production. It was also confirmed that α-amylase treatment had a viscosity-reducing effect.

[0082] 6. Experimental Example 4 (1) Materials Used The materials used in Experimental Example 4 are shown in Table 4 below.

[0083]

[0084] (2) Experimental Method: The above-mentioned plant-based milks and pastes were diluted with tap water to a protein concentration of 1.0%. α-Cyclodextrin and / or β-Cyclodextrin were added to each plant-based milk shown in Table 4 below to the concentrations shown in Table 4, and the mixture was thoroughly mixed. Each milk was then foamed by stirring at 65°C for 3 minutes in a milk foamer. Foaming ability was calculated in the same manner as in Experimental Example 1, and the relative value was calculated when the control was set at 100.

[0085] (3) Results The results are shown in Table 5 below.

[0086] (4) Discussion As shown in Table 5, it was confirmed that for all plant-based milks, Examples 13 to 19, which contained α-cyclodextrin and / or β-cyclodextrin, had improved foaming properties compared to the control, which contained no cyclodextrin.

Claims

1. A method for improving the foaming properties of a plant-based food or beverage, comprising: a cyclodextrin-forming enzyme action step of allowing a cyclodextrin-forming enzyme to act on a composition containing a plant-based raw material; and / or a cyclodextrin addition step of adding cyclodextrin to a composition containing a plant-based raw material.

2. A method for improving the foaming properties of a plant-based food or beverage as described in claim 1, comprising an α-amylase action step of acting on a composition containing a plant-based raw material with α-amylase.

3. A method for improving the foaming properties of the plant-based food or beverage described in claim 1, comprising an oil / fat addition step of adding oil / fat.

4. A method for improving the foam quality of a foaming plant-based food or beverage, comprising a cyclodextrin-forming enzyme action step of acting a cyclodextrin-forming enzyme on a composition containing a plant-based raw material.

5. A foaming enhancer for plant-based foods and beverages, containing a cyclodextrin-forming enzyme and / or cyclodextrin.

6. A foam quality improver for foaming plant-based food and beverages, containing cyclodextrin-forming enzymes.

7. A plant-based food or drink comprising the foaming enhancer according to claim 5 or the foam quality improver according to claim 6.

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