Enzyme-Treated Oat Milk Texture Without Excess Sweetness
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Solution Overview
Problem
Existing techniques have not adequately addressed the issue of improving the texture of plant protein foods and drinks, particularly oat milk, which often loses creamy feeling when water is not sufficiently suppressed, and contains excessive sweetness.
Innovation Solution
A production method involving the use of a protein deamidase and a transglucosidase to treat plant protein food and drink materials, specifically oat milk, with optimized enzyme amounts and conditions to enhance texture and reduce sweetness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If oat milk is prepared with sufficient water to suppress sweetness, then sweetness is reduced, but creamy feeling is lost
Solution Approach 1:
The patent applies parameter changes by using enzyme treatment (protein deamidase and transglucosidase) to modify the chemical structure of oat proteins and carbohydrates. This enzymatic modification changes the physical and chemical parameters of the oat milk components, enabling the creation of a creamy texture through protein aggregation and carbohydrate transformation without requiring high water dilution, thus resolving the contradiction between sweetness suppression and creamy feeling maintenance
2Stability of the object's composition
If techniques are applied to improve texture of plant protein foods, then creamy feeling is enhanced, but the complexity of processing increases
Solution Approach 1:
The patent uses enzymes (protein deamidase and transglucosidase) as intermediary agents to facilitate the texture improvement process. These enzymes act as mediators that catalyze specific biochemical reactions in oat milk, enabling creamy feeling enhancement through controlled protein modification and carbohydrate transformation without requiring complex mechanical processing equipment or multi-step procedures, thus resolving the contradiction between texture improvement and processing complexity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively enhances the creamy feeling and reduces sweetness in oat milk, resulting in a product with improved texture and flavor.
Implementation Method 1
treating a plant protein food and drink material and/or a plant protein food and drink with a protein deamidase
Implementation Method 2
treating a plant protein food and drink material and/or a plant protein food and drink with a transglucosidase
Data Source
AI summary
The purpose of the present invention is to provide a processing technique by which the food texture of a plant protein food and drink material and/or a plant 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 plant protein food and drink material and/or a plant protein food and drink, the method comprising a step for treating a plant protein food and drink material and/or a plant protein food and drink with a protein deamidase and a transglucosidase.