WO2015105112A9 - 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤 - Google Patents

改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤 Download PDF

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Publication number
WO2015105112A9
WO2015105112A9 PCT/JP2015/050211 JP2015050211W WO2015105112A9 WO 2015105112 A9 WO2015105112 A9 WO 2015105112A9 JP 2015050211 W JP2015050211 W JP 2015050211W WO 2015105112 A9 WO2015105112 A9 WO 2015105112A9
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WO
WIPO (PCT)
Prior art keywords
containing food
protein
formulation
manufacturing
improving
Prior art date
Application number
PCT/JP2015/050211
Other languages
English (en)
French (fr)
Other versions
WO2015105112A1 (ja
Inventor
佐藤　弘明
裕行 中越
正男 小谷
芳江 小林
Original Assignee
味の素株式会社
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 味の素株式会社 filed Critical 味の素株式会社
Priority to BR112016015850-4A priority Critical patent/BR112016015850A2/pt
Priority to EP15734961.4A priority patent/EP3092907A4/en
Priority to JP2015556811A priority patent/JP6728682B2/ja
Publication of WO2015105112A1 publication Critical patent/WO2015105112A1/ja
Publication of WO2015105112A9 publication Critical patent/WO2015105112A9/ja
Priority to US15/201,813 priority patent/US20160309746A1/en

Links

Classifications

    • 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
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • 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
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L29/06—Enzymes
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Mycology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Noodles (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)
  • Cereal-Derived Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤を提供する。酸化剤及び／又は酸化還元酵素と金属及び／又は金属含有物とを用いて蛋白質を含有する食品原料を処理し、蛋白質含有食品を製造する。
PCT/JP2015/050211 2014-01-09 2015-01-07 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤 WO2015105112A1 (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
BR112016015850-4A BR112016015850A2 (pt) 2014-01-09 2015-01-07 Método para produzir um alimento modificado contendo proteína¸ e, preparação para modificar um alimento contendo proteína
EP15734961.4A EP3092907A4 (en) 2014-01-09 2015-01-07 Manufacturing method for improved protein-containing food and formulation for improving protein-containing food
JP2015556811A JP6728682B2 (ja) 2014-01-09 2015-01-07 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤
US15/201,813 US20160309746A1 (en) 2014-01-09 2016-07-05 Manufacturing method for improved protein-containing food and formulation for improving protein-containing food

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014-002719 2014-01-09
JP2014002719 2014-01-09

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US15/201,813 Continuation US20160309746A1 (en) 2014-01-09 2016-07-05 Manufacturing method for improved protein-containing food and formulation for improving protein-containing food

Publications (2)

Publication Number Publication Date
WO2015105112A1 WO2015105112A1 (ja) 2015-07-16
WO2015105112A9 true WO2015105112A9 (ja) 2016-06-02

Family

ID=53523937

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2015/050211 WO2015105112A1 (ja) 2014-01-09 2015-01-07 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤

Country Status (6)

Country Link
US (1) US20160309746A1 (ja)
EP (1) EP3092907A4 (ja)
JP (1) JP6728682B2 (ja)
BR (1) BR112016015850A2 (ja)
TW (1) TWI658794B (ja)
WO (1) WO2015105112A1 (ja)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7202988B2 (ja) 2019-08-22 2023-01-12 株式会社日清製粉グループ本社 レトルト食品の製造方法

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MY197893A (en) * 2015-07-29 2023-07-24 Ajinomoto Kk Meat modifying agent
WO2020035268A1 (en) * 2018-08-13 2020-02-20 Chr. Hansen A/S Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast
CN115942881A (zh) * 2020-06-23 2023-04-07 味之素株式会社 肉的纤维感提高剂
EP3984368A1 (en) * 2020-10-13 2022-04-20 Mühlenchemie GmbH & Co. KG Enzymatically stabilized pasta structure and method of preparing the same
CN112175846B (zh) * 2020-10-22 2022-06-17 河南省科学院生物研究所有限责任公司 一株产朊假丝酵母菌株ucy-11及其在制备发酵杂交构树饲料中的应用

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7202988B2 (ja) 2019-08-22 2023-01-12 株式会社日清製粉グループ本社 レトルト食品の製造方法

Also Published As

Publication number Publication date
EP3092907A1 (en) 2016-11-16
JP6728682B2 (ja) 2020-07-22
BR112016015850A2 (pt) 2020-09-24
TWI658794B (zh) 2019-05-11
JPWO2015105112A1 (ja) 2017-03-23
TW201532530A (zh) 2015-09-01
US20160309746A1 (en) 2016-10-27
WO2015105112A1 (ja) 2015-07-16
EP3092907A4 (en) 2017-10-25

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