JPWO2019209939A5

JPWO2019209939A5 -

Info

Publication number: JPWO2019209939A5
Application number: JP2020560389A
Authority: JP
Publication date: 2022-05-02

Claims

(I) Total oil seed material over 60% dry weight,
(Ii) Protein with a calorie value of more than 5%, as well as
(Iii) Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifido Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium pseudolongum Bifidobacterium thermophilum, Candida colliculosa, Carnobactrium maltaromaticum, Enterococcus faecalis, Issatchenkia orientalis, Issatchenkia orientalis Kazachstania exigua, Kazachstania unispora, Kocuria varians, Lactobacillus acidipiscis, Lactobacillus acidipiscis, Lactobacillus acidophilus, Lactobacillus acidophilus, Lactobacillus acidophilus, Lactobacillus acidophilus Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus gasseri, Lactobacillus gasseri, Lactobacillus johnsoni (( Lactobacillus kefiranofaciens, Lactobacillus kefiri, Lactobacillus nodensis, Lactobacillus parabrevis, Lactobacillus parabrevis, Lactobacillus paracasei, Lactobacillus paracasei, Lactobacillus paracasei Lactobacillus salivarius, Lactobacillus tucceti, Lactococcus lactis, Leuconostoc pseudomesenteroides, Pichia fer Pionibacterium freudenreichii, Pseudomonas fluorescens, Staphylococcus succinus, Streptococcus thermophilus, Streptococcus thermophilus, Streptococcus thermophilus, Streptococcus thermophilus, Streptococcus thermophilus, Streptococcus thermophilus, Streptococcus thermophilus A composition comprising a plant-based fermented product comprising one or more microorganisms selected from the group consisting of Streptococcus salivarius), Yarrowia lipolytica and Zygotorulaspora florentina.

The composition of claim 1, comprising at least about 80% of the whole oilseed material by dry weight.

The total oil seed material of more than 60% by dry weight is tonus seed, sunflower seed, benibana seed, peanut, soybean, cotton seed, rapeseed seed, sesame seed, hemp seed, flax seed, chia seed, mustard seed, vegetable. The composition according to claim 1, which is selected from the group consisting of seeds and poppy seeds.

The composition according to claim 3, wherein the whole oilseed material having a dry weight of more than 60% contains sunflower seeds.

Further containing one or more additive oils,
The composition according to claim 1, wherein about 20% by weight or less of the composition contains the one or more additive oils.

The composition of claim 1, further comprising a probiotic culture.

A composition comprising a plant-based fermentation product containing more than 60% oil seed material by dry weight.
(I) Containing one or more microorganisms capable of degrading pigmented molecular compounds, and
(Ii) A composition that is white or off-white in color.

The composition according to claim 7, wherein the one or more microorganisms can decompose the phenol compound.

7. The composition of claim 7, comprising at least about 80% oil seed material by dry weight.

The oil seed material is tongue seed, sunflower seed, benibana seed, peanut, soybean, cotton seed, rapeseed seed, sesame seed, hemp seed, flax seed, chia seed, mustard seed, vegetable seed, poppy seed, or other. The composition according to claim 7, which is selected from the group consisting of oily seeds.

The composition according to claim 10, wherein the whole oilseed material having a dry weight of more than 60% contains sunflower seeds.

The composition according to claim 7, further comprising a coagulant.

The composition according to claim 7, further comprising a water content of about 50% by weight to 60% by weight.

Further containing one or more additive oils,
The composition according to claim 7, wherein about 20% by weight or less of the composition contains the one or more additive oils.

The composition of claim 7, further comprising a probiotic culture.

A method of forming plant-based card products
(A) To provide a material containing at least 10% dry weight of whole oilseed material that is not soybean.
(B) the material is agglomerated by heat-induced coagulation to form plant-based curds and plant-based whey, and (c) at least a portion of the plant-based whey is removed or separated. A method comprising producing the plant-based card product.

17. The method of claim 17, wherein the thermally induced coagulation comprises subjecting the material to a temperature of about 80 ° C. or higher for a time of about 10 minutes or longer.

17. The method of claim 17, wherein the curd does not include the use of an enzyme for coagulation.

17. The method of claim 17, wherein the curd does not include the use of a cross-linking enzyme for coagulation.

17. The method of claim 17, further comprising fermenting the material or plant-based card using one or more microorganisms.

21. The method of claim 21, wherein the plant-based card is fermented prior to (c).

17. The method of claim 17, further comprising fermenting the plant-based card product to produce a fermented plant-based card product after (c).

The one or more microorganisms can degrade the pigmented molecular compound such that the plant-based card product is white or off-white in color.
The method according to claim 21, wherein the pigmented molecular compound is a phenol compound.

The one or more microorganisms are Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium. breve), Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium pseudolongum , Bifidobacterium thermophilum, Candida colliculosa, Carnobactrium maltaromaticum, Enterococcus faecalis, Issachenkia Orientalis , Kazachstania exigua, Kazachstania unispora, Kocuria varians, Lactobacillus acidipiscis, Lactobacillus acidipiscis, Lactobacillus Lactobacillus ), Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus gasseri, Lactobacillus gasseri, Lactobacillus Johnsoni・ Kefi Lactobacillus kefiranofaciens, Lactobacillus kefiri, Lactobacillus nodensis, Lactobacillus parabrevis, Lactobacillus parabrevis, Lactobacillus parabrevis, Lactobacillus parabrevis, Lactobacillus parabrevis , Lactobacillus salivarius, Lactobacillus tucceti, Lactococcus lactis, Leuconostoc pseudomesenteroides, Pichia fermentans , Propionibacterium freudenreichii, Pseudomonas fluorescens, Staphylococcus succinus, Streptococcus thermophilus, Streptococcus thermophilus, Streptococcus thermophilus, Streptococcus thermophilus 21. The method of claim 21, selected from the group consisting of Streptococcus salivarius, Yarrowia lipolytica and Zygotorulaspora florentina.

At least 10% of the non-soybean whole oil seed material is Tounas seeds, sunflower seeds, Benibana seeds, peanuts, cotton seeds, rapeseed seeds, sesame seeds, hemp seeds, flax seeds, chia seeds, mustard seeds, vegetable seeds, poppies. 17. The method of claim 17, comprising one or more oil seeds selected from the group consisting of seeds, peanuts, jatropha seeds, camelina seeds and other oily seeds.

17. The method of claim 17, wherein at least 10% of the non-soybean whole oilseed material comprises sunflower seeds.

17. The method of claim 17, wherein the plant-based card product does not contain an isolated or purified protein.

The plant-based card product is a cheese product.
17. The method of claim 17, wherein the cheese product has a water content of about 50% to 60% by weight.

17. The method of claim 17, wherein the plant-based card product is an egg product.