JPWO2021193891A1 - - Google Patents

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Publication number
JPWO2021193891A1
JPWO2021193891A1 JP2022510715A JP2022510715A JPWO2021193891A1 JP WO2021193891 A1 JPWO2021193891 A1 JP WO2021193891A1 JP 2022510715 A JP2022510715 A JP 2022510715A JP 2022510715 A JP2022510715 A JP 2022510715A JP WO2021193891 A1 JPWO2021193891 A1 JP WO2021193891A1
Authority
JP
Japan
Legal status (The legal status 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 status listed.)
Granted
Application number
JP2022510715A
Other versions
JPWO2021193891A5 (ja
JP7468623B2 (ja
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.)
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Publication date
Application filed filed Critical
Publication of JPWO2021193891A1 publication Critical patent/JPWO2021193891A1/ja
Publication of JPWO2021193891A5 publication Critical patent/JPWO2021193891A5/ja
Application granted granted Critical
Publication of JP7468623B2 publication Critical patent/JP7468623B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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; MAKING 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
    • A23C11/103—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 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01022—Alpha-galactosidase (3.2.1.22)
JP2022510715A 2020-03-26 2021-03-26 植物乳発酵食品およびその製造方法 Active JP7468623B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2020055397 2020-03-26
JP2020055397 2020-03-26
PCT/JP2021/012766 WO2021193891A1 (ja) 2020-03-26 2021-03-26 植物乳発酵食品およびその製造方法

Publications (3)

Publication Number Publication Date
JPWO2021193891A1 true JPWO2021193891A1 (ja) 2021-09-30
JPWO2021193891A5 JPWO2021193891A5 (ja) 2023-06-01
JP7468623B2 JP7468623B2 (ja) 2024-04-16

Family

ID=77890344

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2022510715A Active JP7468623B2 (ja) 2020-03-26 2021-03-26 植物乳発酵食品およびその製造方法

Country Status (5)

Country Link
US (1) US20230337705A1 (ja)
EP (1) EP4129084A4 (ja)
JP (1) JP7468623B2 (ja)
CN (1) CN115605096A (ja)
WO (1) WO2021193891A1 (ja)

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61139354A (ja) * 1984-12-12 1986-06-26 Kikkoman Corp 豆乳の製造法
CA2011494A1 (en) * 1989-03-07 1990-09-07 Walter M. M. Verhue Fermented food product
CA2343545A1 (en) * 2000-04-10 2001-10-10 Kraft Foods, Inc. Low-cost soy proteinaceous food ingredients
JP4301545B2 (ja) * 2003-01-10 2009-07-22 三井製糖株式会社 発酵豆乳の風味の改善方法
JP2007014303A (ja) 2005-07-11 2007-01-25 Kikkoman Corp 豆乳発酵食品およびその製造法
JP5044769B2 (ja) 2006-03-10 2012-10-10 秋田県 乳酸菌ラクトバシラス・サケイ株、飲料製造方法、食品製造方法、漬け床製造方法、製パン改質原料製造方法
DE602007000193D1 (de) * 2006-07-07 2008-12-04 Alpro Nv Verfahren zur herstellung eines milchprodukt-analogs
CN104222299A (zh) * 2014-09-25 2014-12-24 宿迁市江南大学产业技术研究院 一种不含胀气因子的豆浆及其制备方法
JP6556479B2 (ja) 2015-03-25 2019-08-07 フジッコ株式会社 豆乳発酵促進組成物および豆乳発酵物の製造方法
JP2017077187A (ja) 2015-10-19 2017-04-27 株式会社ミツトヨ 発酵豆乳食品およびその製造方法
JP6777606B2 (ja) 2017-08-31 2020-10-28 フジッコ株式会社 大豆粉を使用した乳酸菌発酵物の製造方法

Also Published As

Publication number Publication date
CN115605096A (zh) 2023-01-13
EP4129084A4 (en) 2024-03-27
US20230337705A1 (en) 2023-10-26
WO2021193891A1 (ja) 2021-09-30
JP7468623B2 (ja) 2024-04-16
EP4129084A1 (en) 2023-02-08

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