DK4238421T3 - Fremgangsmåde til at fremstille grøntsagsprotein-forarbejdet produkt med forbedret fødevaretekstur - Google Patents

Fremgangsmåde til at fremstille grøntsagsprotein-forarbejdet produkt med forbedret fødevaretekstur

Info

Publication number
DK4238421T3
DK4238421T3 DK21886358.7T DK21886358T DK4238421T3 DK 4238421 T3 DK4238421 T3 DK 4238421T3 DK 21886358 T DK21886358 T DK 21886358T DK 4238421 T3 DK4238421 T3 DK 4238421T3
Authority
DK
Denmark
Prior art keywords
processed product
vegetable protein
food texture
improved food
producing vegetable
Prior art date
Application number
DK21886358.7T
Other languages
Danish (da)
English (en)
Inventor
Panhui Wang
Shaohui Zhao
Original Assignee
Amano Enzyme Inc
Amano Enzyme Mfg China Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Amano Enzyme Inc, Amano Enzyme Mfg China Ltd filed Critical Amano Enzyme Inc
Application granted granted Critical
Publication of DK4238421T3 publication Critical patent/DK4238421T3/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Cereal-Derived Products (AREA)
  • Non-Alcoholic Beverages (AREA)
DK21886358.7T 2020-10-30 2021-10-28 Fremgangsmåde til at fremstille grøntsagsprotein-forarbejdet produkt med forbedret fødevaretekstur DK4238421T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202011187189.1A CN114521592A (zh) 2020-10-30 2020-10-30 口感提高的植物性蛋白质加工物的制造方法
PCT/JP2021/039922 WO2022092241A1 (ja) 2020-10-30 2021-10-28 食感が向上した植物性タンパク質加工物の製造方法

Publications (1)

Publication Number Publication Date
DK4238421T3 true DK4238421T3 (da) 2026-01-12

Family

ID=81383357

Family Applications (1)

Application Number Title Priority Date Filing Date
DK21886358.7T DK4238421T3 (da) 2020-10-30 2021-10-28 Fremgangsmåde til at fremstille grøntsagsprotein-forarbejdet produkt med forbedret fødevaretekstur

Country Status (6)

Country Link
US (1) US20240324621A1 (https=)
EP (1) EP4238421B1 (https=)
JP (1) JP7829495B2 (https=)
CN (2) CN114521592A (https=)
DK (1) DK4238421T3 (https=)
WO (1) WO2022092241A1 (https=)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2023214553A1 (https=) * 2022-05-06 2023-11-09
WO2024053745A1 (ja) * 2022-09-09 2024-03-14 天野エンザイム株式会社 加工植物性タンパク質含有組成物の製造方法

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5658488A (en) * 1979-10-16 1981-05-21 Tax Adm Agency Refined "sake" with low alcohol content
JPS56148284A (en) * 1980-04-22 1981-11-17 Tax Adm Agency Preparation of novel sweet "sake"
JP3609648B2 (ja) 1998-06-04 2005-01-12 天野エンザイム株式会社 新規蛋白質脱アミド酵素、それをコードする遺伝子、その製造法並びにその用途
US6251651B1 (en) * 1998-06-04 2001-06-26 Amano Pharmaceutical Co., Ltd. Protein-deamidating enzyme, gene encoding the same, production process therefor, and use thereof
JP2001046096A (ja) 1999-08-09 2001-02-20 Lotte Co Ltd α−グルコシダーゼによる配糖体の製造方法及び新規なα−グルコシダーゼ並びにその製造方法
EP1106696B1 (en) 1999-12-03 2005-07-06 Amano Enzyme Inc. Protein-deamidating enzyme, microorganism producing the same, gene encoding the same, production process therefor, and use thereof
JP2002017395A (ja) 2000-07-07 2002-01-22 Ikeda Shokken Kk エチル−α−グルコシドの製造方法
JP2002125692A (ja) 2000-10-30 2002-05-08 Ozeki Corp エチル−α−Ｄ−グルコシドの製造法
US6451361B1 (en) 2001-05-29 2002-09-17 Agri-Nutrients Technology Group, Inc. Alkali metal magnesium phosphate hydrate buffering feed mineral
CN101098626B (zh) 2005-01-13 2012-12-12 味之素株式会社 乳制品及其制备方法
JP4862759B2 (ja) * 2006-06-30 2012-01-25 味の素株式会社 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤
JP2008283900A (ja) 2007-05-17 2008-11-27 Sakamoto Yakuhin Kogyo Co Ltd 豆乳の分散安定剤
US8333986B2 (en) * 2009-08-10 2012-12-18 A.G.V. Products Corp. Oligo-saccharide enhanced oat-based drink for treating hyperlipidaemia and hyperglycemia and improving gastrointestinal function and process for preparing the same by tri-enzyme hydrolysis and micro-particle milling
CN101991163B (zh) * 2009-08-10 2013-11-06 爱之味股份有限公司 可治疗高脂血症、高血糖症和改善肠胃道的低聚糖燕麦饮品
TWI548350B (zh) * 2010-03-08 2016-09-11 Ajinomoto Kk Food manufacturing methods and food modification with enzyme preparations
JP5220813B2 (ja) * 2010-08-10 2013-06-26 長谷川香料株式会社 飲食品の呈味改善剤
PT2953482T (pt) * 2013-02-05 2019-05-13 Oatly Ab Base de aveia líquida
JP2015159765A (ja) 2014-02-27 2015-09-07 マルサンアイ株式会社 豆乳の改質方法
JP6469127B2 (ja) 2014-10-20 2019-02-13 昭和産業株式会社 新規α−グルコシダーゼ

Also Published As

Publication number Publication date
JP7829495B2 (ja) 2026-03-13
JPWO2022092241A1 (https=) 2022-05-05
WO2022092241A1 (ja) 2022-05-05
CN116490075A (zh) 2023-07-25
CN114521592A (zh) 2022-05-24
EP4238421A1 (en) 2023-09-06
EP4238421A4 (en) 2024-10-16
EP4238421B1 (en) 2025-12-03
US20240324621A1 (en) 2024-10-03

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