CN116420790A - 液体燕麦基料 - Google Patents
液体燕麦基料 Download PDFInfo
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- CN116420790A CN116420790A CN202211657198.1A CN202211657198A CN116420790A CN 116420790 A CN116420790 A CN 116420790A CN 202211657198 A CN202211657198 A CN 202211657198A CN 116420790 A CN116420790 A CN 116420790A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
一种从燕麦材料，特别是未经潮湿状态加热处理的燕麦材料制备具有改善的可溶性燕麦蛋白质含量的液体燕麦基料或饮品的方法，所述方法包括采用蛋白质‑脱酰胺酶的方式使燕麦蛋白质在水性溶剂中溶解。还公开了相应的液体燕麦基料及其应用。
Description
本申请是申请日为2014年1月28日、申请号为201480006081.4、发明名称为“液体燕麦基料”的中国发明专利申请的分案申请。
技术领域
本发明涉及液体燕麦基料，具体涉及作为乳品替代物或食品添加剂使用的液体燕麦基料，及其制备方法。
背景技术
作为乳品替代物(EP 731646Bl；EP 1124441 Bl；US 6451369 Bl)和作为其它非乳制乳产品的原材料(US 7160564 B2)的燕麦饮品("燕麦乳")是本领域已知的。其出于多种原因而受到广大消费者的亲睐，例如其有益健康的可溶性β-葡聚糖纤维喊来能够，其缺乏潜在致敏性的蛋白质和乳糖(无法被全球人类群体中的大多数消化)。所述燕麦乳的可溶性蛋白质含量是约0.5～约1.0重量％。在用于制备燕麦乳的现有技术方法中，将起始原料，例如燕麦粉或燕麦糠或其制备来源全燕麦或其水性悬浮物或混合物加热至一定温度一段时间，该时间足以充分阻止发展内源酶促活性(尤其是各方法过程中的脂酶/脂肪氧化酶活性，以及β-葡聚糖酶活性)。自从被用作饮品(尤其是乳饮品)之后，已知燕麦饮品可称为"燕麦基料"，其可用作其它食品(例如燕麦酸奶或燕麦奶油)的基料，或被用作食品添加剂。
由于燕麦乳的脂肪含量低(通常为0.5重量％)，植物油形式的脂肪(例如油菜籽油)常被添加至产品。
不论市售可得的燕麦饮品的商业成功，在尤其是增加所述饮品的蛋白质含量方面仍有进一步改进的空间。用于制备本领域已知的燕麦饮品的方法没有充分得到燕麦原料中的蛋白质。
已知通过在燕麦原料的酶促降解中采用蛋白酶以及淀粉酶来增加燕麦饮品中水溶性蛋白质的含量。然而，蛋白酶的应用导致形成低分子肽，其可改变所述饮品的感官性质。
EP 976829Al公开了蛋白质脱酰胺酶及其制备方法。EP 1371734 Al公开了通过脱酰胺酶使乳品蛋白质变性的方法，以提高其对蛋白酶的敏感度及其乳化、发泡和凝胶化特性。EP 1839491公开了一种乳制品，以及通过使乳品与脱酰胺酶接触以抑制酸味和苦味口感的制备该乳制品的方法。WO 2008/138900A2公开了一种通过使生乳或经加工的乳品与脱酰胺酶接触来制备酸化乳饮品的方法。
除了通过脱酰胺酶进行的脱酰胺作用以外，已观察到肽和蛋白质中的谷氨酰基和天冬酰胺酰基残基在体外和体内经历非酶促脱酰胺作用(Robinson N A,ProteinDeamidation.Proc Nat Acad Sci,99(2002)5283-5288＝http://www.pnas.org/content/99/875283.中所引用的全文)。
发明目的
本发明的目的在于，提供一种前述燕麦饮品或其基料，其具有改善的蛋白质成分。
本发明的另一个目的在于，提供所述改善，同时保持或甚至改善所述饮品的感官性质。
本发明的另一个目的在于，提供一种用于制备所述改善的燕麦饮品或基料的方法。
本发明的其他目的将通过以下发明内容、描述其优选实施方式的多个实施例和所附权利要求书而显见。
发明内容
本发明提供上述具有改善的可溶性燕麦蛋白质含量的燕麦基料。"改善的蛋白质含量"是比从给定燕麦原料通过本领域已知方法获得的蛋白质含量高，限制条件是，所述改善的含量并不归因于使用蛋白酶(肽酶/蛋白质酶)。
本发明的燕麦基料通过采用一种或多种淀粉酶和蛋白质-脱酰胺酶来降解燕麦原料来提供。
根据本发明的一个优选方面，所述蛋白质-脱酰胺酶是一种能够使高分子燕麦蛋白质(例如燕麦球蛋白)脱酰胺的酶。
根据本发明的一个优选方面，所述蛋白质-脱酰胺酶不包含实质蛋白酶(肽酶)活性。本发明的蛋白质-脱酰胺酶优选不含蛋白酶活性。用于本发明的蛋白质-脱酰胺酶的示例公开于EP 976829Bl。优选的蛋白质-脱酰胺酶的量是0.5-20U/g燕麦蛋白质。
根据本发明的另一个优选方面，脱酰胺作用与酰胺分解(即，由淀粉酶进行的淀粉降解作用)平行进行。"与酰胺分解平行"理解为与淀粉酶进行的淀粉酶促降解作用同时进行。然而在本发明的方法中，燕麦蛋白质的脱酰胺作用可在酰胺分解已经停止或基本停止之后继续。
本发明的方法可在所需粘度下停止，例如100cP～200cP或50cP～100cP或25cP～50cP或10cP～25cP(sp2/60rpm/25±2℃)的粘度下。本发明的方法优选通过加热至一定温度而停止，所述温度下任何酶促活性均在短时间(例如10秒或1分钟或5分钟)内被破坏，所述温度>80℃，优选高于90℃，特别是高于100℃，例如约105℃，所述温度下加热约10秒即足以破坏任何酶促活性。
本发明的改善的燕麦基料与现有技术燕麦基料(燕麦饮品)的差异体现在，其具有增加的可溶性燕麦蛋白质含量。在本申请中，"可溶(性)"指的是"水溶(性)"。可通过本发明方法获得的该可溶性蛋白质含量的改善是10重量％至高达20重量％或更多。
因此，根据本发明，所述燕麦基料中的可溶性蛋白质的含量增加并非通过向所述基料或其制备原料添加可溶性蛋白质，或在其制备过程中添加可溶性蛋白质，而是通过应用合适的燕麦原材料和合适的蛋白质溶解方法来增加。优选采用具备高含量蛋白质的原材料，所述蛋白质保持在其天然状态。"保持在其天然状态"指的是，所述原材料中的蛋白质没有变性或仅较小程度发生变性，例如10重量％或20重量％。
用于制备燕麦饮品的燕麦在使用前干燥或湿润加热作为制备燕麦基料或饮品的起始材料。加热处理的目的是双重的。一方面，该目的在于，破坏存在的β-葡聚糖酶和/或防止其在淀粉水解过程中形成，以使水溶性β-葡聚糖保持在其天然状态。处于其天然状态的β-葡聚糖是高分子β-葡聚糖，例如50,000D或更大分子量。认为高分子β-葡聚糖组成有价值的促进健康的燕麦饮品组分。然而，通过热处理进行的β-葡聚糖酶失活仅指示希望待制造的燕麦饮品包含足量的β-葡聚糖的情况。
另一方面，更普遍地，传统热处理的目的是使脂酶和脂肪氧化酶失活。脂酶和脂肪氧化酶的失活指示防止产品变得腐臭。根据本发明的一个优选方面，通过移出原料的脂质(例如通过用乙醇或超临界二氧化碳提取)，可不再需要使脂酶和脂肪氧化酶失活。优选移出至少90％和甚至至少95％的脂质。
尽管未处理的燕麦中水溶性蛋白质的含量占总蛋白质的约60％～约70％，微波处理的燕麦(Skanemollan，瑞典)和蒸汽处理(102℃下50分钟，然后空气干燥(110℃-120℃下50分钟)的燕麦中其仅占约30％重量。
在本发明方法中，应避免或至少保持越短越好和/或在尽量低温度下进行这种热处理，尤其是蒸汽处理，以保持燕麦蛋白质低程度变性。若避免，则应从所述燕麦中移出脂质。如果热处理是防止产品变得酸腐和防止β-葡聚糖显著降解的优选方法，则一方面应努力在加热温度和/或加热时长之间进行平衡，另一方面应努力使β-葡聚糖酶和脂酶/脂肪氧化酶完全失活。
用于本发明的优选原料是去壳或无壳/裸露、干磨的未经热处理(尤其是蒸汽处理)的燕麦粉。然而，也可采用湿磨的未经热处理的燕麦粉或任何燕麦组分的干磨的粉。特别优选采用干磨的非热处理的燕麦、非热处理的燕麦糠和非蒸汽处理的燕麦。
根据本发明，已发现在高达约50℃或甚至高达约65℃的温度对任何形式的燕麦加热数小时，例如一小时或两小时或甚至五小时，并不导致显著变性。另一方面，在80℃或更高温度对所述燕麦材料加热一定时间确实导致可溶性蛋白质的显著减少，尤其是在所述材料处于潮湿状态的情况下。任何形式的燕麦的蒸汽处理可导致显著变性，例如30％或更多且甚至50％或更多的变性。因此，经蒸汽处理的燕麦材料，例如，US 6165365 A和US7494683 B2中公开的那些，并不优选用于本发明。
根据本发明的一个优选方面，本发明的燕麦基料通过如下方式制备：用水研磨去壳燕麦(除壳的燕麦)以获得包含8重量％～13重量％干物质的碾碎物，然后添加淀粉酶并使燕麦淀粉在50℃～75℃的温度下降解。所述淀粉酶可以是β-和α淀粉酶或其混合物，所述淀粉酶作为混合物或由其同时或依次添加所形成的碾碎物中的混合物形式添加。
所述淀粉酶的添加量足以在0.5小时～4小时，特别是约1小时～约2小时的时间段内显著水解淀粉，水解多于50重量％的淀粉，特别是多于80重量％或甚至多于90重量％被认为是显著的。
通常，所述淀粉酶以提供140～250Betamyl-3单位和0.5～4Ceralpha单位/g淀粉(尤其是约180Βmyl-3单位和约1Ceralpha单位/g淀粉)的淀粉酶活性的量添加。
本发明还公开了采用本发明方法制备的液体燕麦基料，和包含由蛋白质脱酰胺酶脱酰胺化的燕麦蛋白质的液体燕麦基料。优选所述燕麦基料蛋白质包含10重量％或20重量％或更多的由蛋白质脱酰胺酶脱酰胺化的蛋白质。
本发明还公开了本发明的液体燕麦基料作为食品、食品添加剂或用于生产食品的起始材料的应用(均意在用于人类消耗)。
具体实施方式
材料与方法
燕麦仁：脱壳、蒸汽处理、经湿磨或干磨。
燕麦糠(瑞典利德雪平的Frebaco Kvarn AB公司)：由蒸汽处理的瑞典燕麦粒，通过在辊轧机中研磨制备。组合物(重量％)：蛋白质18，脂肪7，碳水化合物45，纤维16％，水9.5。
酶：蛋白质-谷氨酰胺酶"Amano 50"，50U/g(日本的Amano公司)。市售的α-淀粉酶和β-淀粉酶可获自多个市售来源。
α-淀粉酶活性：一个Ceralpha单位定义为，在确定试验条件下于1分钟内从BPNPG7(非还原性末端封闭的对硝基苯基麦芽庚糖苷)释放1微摩尔的对硝基苯酚所需的酶的量，所述确定试验条件如下：http://secure.megazyme.com/files/BOOKLET/K-BETA3_1010_DATA.pdf
β-淀粉酶活性：一个BNPβ-G3(对硝基苯基-β-D-麦芽三糖苷)单位定义为，在确定试验条件下在1分钟内从PNPβ-G3释放1微摩尔对硝基苯酚所需的酶的量，所述确定试验条件如下：http://secure.megazyme.com/files/BOOKLE/K-BETA3_1010_DATA.pdf
蛋白质-谷氨酰胺酶活性：一个活性单位(U)定义为，在与10mM水性苄基羰基-L-谷氨酰胺酰基甘氨酸(Cbz-Gln-Gly)的反应中，每分钟产生1微摩尔氨的酶的量。
粘度：采用Brookfield Visco DV-II+仪器检测(http://www.brookfieldengineering.com/products/viscosimeters/laboratory-dv-ii.asp。
实施例1.生产本发明改进燕麦基料的中试规模方法
去壳、蒸汽处理的燕麦仁(675kg)于54℃的温度下在胶体研磨机中湿磨，然后直接导入不锈钢酶处理罐约20分钟。在碎料体积为约100L时开始搅拌。采用约7.5L的α-和β-淀粉酶(1Ceralpha单位/180Βmyl-3单位/g淀粉)的水性溶液。酶活性可根据酶的市售来源而不同；在该试验中，淀粉酶的总重是432g。酶溶液与所述碎料平行导入所述罐约12分钟，终末时向所述灌导入约3000L的碎料。将剩余的碎料导入所述罐约8分钟，以使所述罐的总含量达到约5600L。将碎料的温度恒定保持在56℃。
添加蛋白质-谷氨酰胺酶(PG)。室温下在1.5L水中溶解PG(687.5g)。向粘度为160.5(sp2/60rpm/25±2℃)的碎料添加PG溶液。搅拌在约56℃的温度下持续约120分钟，以达到35的碎料粘度(sp2/60rpm/25+2℃)和6.6的pH。然后，通过加热所述产物至95℃来破坏任何酶活性。使所述碎料冷却至室温并轻轻倒出。如果希望生产完整谷粒产品，则可省去倒出步骤。
可将如此制备的本发明的燕麦基料转移进入配料罐，该配料罐中添加菜籽油、维生素、氯化钠、磷酸二钙和磷酸三钙，以及碳酸钙。由此获得的强化的燕麦饮品的粘度为17.5cP(sp2/60rpm/25±2℃)，pH为6.8。将该配制的燕麦饮品或燕麦乳转移至储存罐，其在那里被分配供于UHT处理和包装。
产品分析.产品的脱酰胺作用：7.3％的总可释放氨(用2N硫酸在100℃处理4小时)。脱酰胺作用的控制(非酶促脱酰胺作用)：1.6％的总可释放氨(相同方法，无PG存在)。可溶性蛋白质：78％的总蛋白质(本发明产品)对比64％的总蛋白质(对照)。
替代脱壳的蒸汽处理的燕麦仁，也可采用例如对应的裸露仁作为起始材料。
实施例2.实施例1的修改和缩减规模(1:105)方法
将湿磨燕麦浆料在搅拌下加热至60℃。添加α-和β-淀粉酶以及蛋白质谷氨酰胺酶(1U/g燕麦蛋白质)，并与所述浆料在60℃下搅拌反应两小时。将所述浆料加热至95℃持续5分钟。不溶性物质通过脉冲离心(1100g的脉冲)移出并分析。
产品分析.产品的脱酰胺作用：6.9％的总可释放氨。脱酰胺作用的控制(非酶促脱酰胺作用)：1.9％的总可释放氨(相同方法，无PG存在)。可溶性蛋白质：84％的总蛋白质(本发明产品)对比56％的总蛋白质(对照)。
实施例3.实施例1的修改和缩减规模方法
如实施例2，但采用热处理的干磨和筛分的燕麦仁，组分尺寸<0.5mm，与水混合至干重为11％。
产品分析.产品的脱酰胺作用：6.1％的总可释放氨。脱酰胺作用的控制(非酶促脱酰胺作用)：1.5％的总可释放氨(相同方法，无PG存在)。可溶性蛋白质：59％的总蛋白质(本发明产品)对比48％的总蛋白质(对照)。
实施例4.实施例1的修改和缩减规模方法
如实施例2，但采用非热处理的干磨和筛分的燕麦仁，组分尺寸<0.5mm，与水混合至干重为11％。
产品分析.产品的脱酰胺作用：8.9％的总可释放氨。脱酰胺作用的控制(非酶促脱酰胺作用)：1.5％的总可释放氨(相同方法，无PG存在)。可溶性蛋白质：81％的总蛋白质(本发明产品)对比62％的总蛋白质(对照)。
实施例5.通过蛋白质-谷氨酰胺酶以实验室和中试植物规模进行燕麦饮品的脱酰胺作用
用于该实施例的燕麦基料或饮品根据欧洲专利号731646中公开的方法制备。该燕麦饮品是由瑞典兰斯克鲁纳的Oatly AB公司生产的市售产品。表1中显示本发明多种产品的重要特征。还显示由干磨热处理的燕麦获得的脱酰胺产品的相应特征。所述产品在不存在脱酰胺酶(0U)和以两种脱酰胺酶添加方案(1U；2x0.5 U/g燕麦蛋白质)而存在脱酰胺酶的情况下获得。根据表1显见的是，在脱酰胺酶的存在下，总蛋白质的含量有显著增加。还显见的是，在其它条件等同的情况下，非热处理的起始材料产出的产品的蛋白质含量高于对应的热处理的起始材料。
更加显见的是，在其它条件等同的情况下，依次添加脱酰胺酶(2x0.5 U)产出的产品的蛋白质含量高于通过单次添加相同量的淀粉酶(1U)所获得的产品。产品的较高蛋白质含量与产品增加的乳化稳定性(降低的沉降率)并行。
表1.实验室和中试植物规模的燕麦饮品的脱酰胺作用
*PH＝相；**UPH＝上相；***0.5U添加至两种淀粉酶酶促反应步骤中的各种。
Claims (10)
1.一种从包含淀粉和燕麦蛋白质的燕麦材料制备液体燕麦基料或饮品的方法，所述方法如下进行：
将所述燕麦材料悬浮于水性介质，特别是水中，
采用一种或多种淀粉酶使所述燕麦材料中的淀粉降解，其中所述淀粉酶是β-淀粉酶或α-淀粉酶和β-淀粉酶的混合物，和
采用蛋白质-脱酰胺酶而不采用蛋白酶来溶解燕麦蛋白质，其中在方法过程中蛋白质-脱酰胺酶以两部分或更多部分添加；其中，淀粉降解的同时所述燕麦蛋白质通过蛋白质-脱酰胺酶溶解。
2.如权利要求1所述的方法，其中，所述蛋白质-脱酰胺酶是谷氨酰胺酶。
3.如权利要求1至2中任一项所述的方法，其中，用于所述方法的所述蛋白质-谷氨酰胺酶的量是0.5U/g燕麦蛋白质至2U/g燕麦蛋白质，特别是约1U/g燕麦蛋白质。
4.如权利要求1至3中任一项所述的方法，其中，所述可溶性蛋白质的含量的改善是在不存在蛋白酶的情况下溶解10重量％或更多，特别是多至20重量％或更多蛋白质。
5.如权利要求1所述的方法，其中，所述蛋白质-脱酰胺酶的第一部分在采用淀粉酶的淀粉水解第一步骤过程中添加，且所述蛋白质-脱酰胺酶的第二部分在采用淀粉酶的淀粉水解第二步骤过程中添加。
6.如权利要求1所述的方法，其中，燕麦蛋白质溶解和淀粉降解在40℃至65℃的温度，优选50℃至60℃的温度，最优选在约55℃的温度进行。
7.如前述权利要求中任一项所述的方法，其中，所述产品经UHT处理。
8.如前述权利要求中任一项所述的方法，其中，所述燕麦基料用植物油、氯化钠、磷酸二钙、磷酸三钙、碳酸钙、维生素中的一种或多种强化。
9.如权利要求1至8中任一项所述的方法制备的液体燕麦基料。
10.如权利要求9所述的液体燕麦基料作为均用于人类消耗的食品、食品添加剂或生产食品的起始材料的应用。
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| JP (2) | JP6511400B2 (zh) |
| KR (1) | KR101773155B1 (zh) |
| CN (2) | CN116420790A (zh) |
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| CA (1) | CA2899717C (zh) |
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| HK (1) | HK1212562A1 (zh) |
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| RS (1) | RS58501B1 (zh) |
| RU (1) | RU2616802C2 (zh) |
| SG (1) | SG11201504862QA (zh) |
| WO (1) | WO2014123466A1 (zh) |
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| US9622500B2 (en) | 2008-11-04 | 2017-04-18 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
| US10689678B2 (en) | 2008-11-04 | 2020-06-23 | The Quaker Oats Company | Method and composition comprising hydrolyzed starch |
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| US10206410B2 (en) | 2014-11-21 | 2019-02-19 | The Quaker Oats Company | Reduced water activity yogurt |
| KR20180053650A (ko) * | 2015-07-30 | 2018-05-23 | 오틀리 아베 | 채소 건강 음료 |
| US11172695B2 (en) | 2016-03-22 | 2021-11-16 | The Quaker Oats Company | Method, apparatus, and product providing hydrolyzed starch and fiber |
| US20170275662A1 (en) | 2016-03-22 | 2017-09-28 | The Quaker Oats Company | Method and Apparatus for Controlled Hydrolysis |
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| CN114259001B (zh) * | 2020-09-14 | 2023-07-28 | 统一企业(中国)投资有限公司昆山研究开发中心 | 复合酶制剂以及使用该复合酶制剂制得的饮料 |
| US20230413873A1 (en) | 2020-09-25 | 2023-12-28 | Societe Des Produits Nestle S.A. | A process for preparing a protein containing fermented plant based product |
| CN114304276A (zh) * | 2020-09-30 | 2022-04-12 | 天野酶制品株式会社 | 加工植物性奶的制造方法 |
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| US11771121B1 (en) | 2021-01-05 | 2023-10-03 | Chobani Llc | Plant-based zero sugar food product and associated method |
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| CN113133516B (zh) * | 2021-01-20 | 2022-05-17 | 大闽食品（漳州）有限公司 | 一种高乳化性的纯植物燕麦乳及其制备方法 |
| CN112956540A (zh) * | 2021-03-23 | 2021-06-15 | 北京植本乐食品科技有限公司 | 一种稳定性好的高蛋白植物基燕麦乳的制备方法 |
| CN113180247A (zh) * | 2021-04-22 | 2021-07-30 | 山东大树达孚特膳食品有限公司 | 一种含有多肽的炭烧燕麦奶的制备方法 |
| CN115316439A (zh) * | 2021-04-23 | 2022-11-11 | 爱之味股份有限公司 | 具改良性质及免疫调节功效的寡醣燕麦液体及粉末组合物与饮品、其四酵微分解制法及用途 |
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| LV15707A (lv) * | 2021-08-13 | 2023-02-20 | Darius Sargautis | Metode dzēriena pagatavošanas no auzu materiāla |
| US20240041075A1 (en) * | 2021-12-02 | 2024-02-08 | Liquats Vegetals, Sa | Method for obtaining a liquid food product and liquid food product obtained thereof |
| WO2023126061A1 (en) * | 2021-12-30 | 2023-07-06 | Oatly Ab | Liquid oat composition and method for production thereof |
| BE1030280B1 (fr) | 2022-02-18 | 2023-09-18 | Meura S A | Procédé de production de produits de substitution aux produits laitiers |
| EP4242303A1 (en) | 2022-03-08 | 2023-09-13 | Novozymes A/S | Fusion polypeptides with deamidase inhibitor and deamidase domains |
| WO2023170177A1 (en) | 2022-03-08 | 2023-09-14 | Novozymes A/S | Fusion polypeptides with deamidase inhibitor and deamidase domains |
| CN114868852A (zh) * | 2022-03-08 | 2022-08-09 | 武汉新华扬生物股份有限公司 | 一种用于液体燕麦基料的复配酶制剂及其使用方法 |
| JPWO2023190734A1 (zh) * | 2022-03-31 | 2023-10-05 | ||
| DE102023109092A1 (de) | 2022-04-20 | 2023-10-26 | Steinecker GmbH | Herstellung von milchersatzprodukten |
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| CN115363100B (zh) * | 2022-09-15 | 2023-08-04 | 草根知本集团有限公司 | 一种富含β-葡聚糖的植物蛋白饮料及其制备方法 |
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2014
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| WO2014123466A1 (en) | 2014-08-14 |
| AU2014215729A1 (en) | 2015-07-09 |
| KR101773155B1 (ko) | 2017-08-30 |
| PT2953482T (pt) | 2019-05-13 |
| JP2016506732A (ja) | 2016-03-07 |
| US20150351432A1 (en) | 2015-12-10 |
| CN105007757A (zh) | 2015-10-28 |
| ES2719698T3 (es) | 2019-07-12 |
| EP2953482A4 (en) | 2016-11-09 |
| RS58501B1 (sr) | 2019-04-30 |
| RU2015125371A (ru) | 2017-03-13 |
| KR20150113200A (ko) | 2015-10-07 |
| MY181577A (en) | 2020-12-29 |
| CA2899717C (en) | 2017-05-30 |
| JP2018075029A (ja) | 2018-05-17 |
| HRP20190518T1 (hr) | 2019-05-03 |
| US20170318841A1 (en) | 2017-11-09 |
| US20220015399A1 (en) | 2022-01-20 |
| EP2953482B1 (en) | 2019-01-16 |
| PL2953482T3 (pl) | 2019-07-31 |
| RU2616802C2 (ru) | 2017-04-18 |
| EP2953482A1 (en) | 2015-12-16 |
| US9743684B2 (en) | 2017-08-29 |
| JP6511400B2 (ja) | 2019-05-15 |
| DK2953482T3 (en) | 2019-04-23 |
| NZ709990A (en) | 2019-06-28 |
| SG11201504862QA (en) | 2015-08-28 |
| HK1212562A1 (zh) | 2016-06-17 |
| CA2899717A1 (en) | 2014-08-14 |
| AU2014215729B2 (en) | 2015-11-26 |
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