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
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C7/00—Other dairy technology
• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • 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
  • A23L25/00—Food consisting mainly of nutmeat or seeds; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Definitions

• the present invention relates to a method for producing processed vegetable milk. More specifically, the present invention relates to a processing technique for enhancing the dispersion stability and / or solubility of vegetable milks such as peanut milk, oat milk, and walnut milk.
• soybean protein various modification treatments have been studied for the purpose of improving its existing characteristics and for providing foods having new taste characteristics.
• Patent Document 1 JP2000-50887A
• Patent Document 2 JP2008-283900A
• Patent Document 3 JP2015-159765A
• soymilk is subjected to a deamidation treatment with a cation exchange resin and / or a phytic acid removal treatment with an anion exchange resin, so that a precipitate is formed on the coagulant. It is stated that it is less likely to occur.
• oat milk has characteristics different from other grain milks in that it is rich in lipids, ⁇ -glucans, and minerals in addition to protein, and its high nutritional value is attracting attention.
• Patent Document 4 US6,451,361B1
• an auto-dispersion solution in which the problem of high viscosity is solved by treating the auto-suspension with ⁇ -amylase and ⁇ -amylase and the protein and ⁇ -glucan are maintained is provided. It is stated that it was obtained.
• Patent Document 5 (CN101991163A) describes that the prebiotic action of an auto-beverage is improved by producing maltooligosaccharide by treatment with ⁇ -amylase, ⁇ -amylase and transglucosidase.
• Walnut milk contains much more fat than protein.
• Patent Document 6 WO2019 / 104971A1
• walnut milk having a good texture and stability with low fat and high protein was obtained by separating and removing a part of fats and oils during the manufacturing process. Have been described.
• Patent Document 7 CN109122876A describes that highly stable walnut milk was obtained by using protease, lipase and cellulase.
• An object of the present invention is to provide a processing technique for improving the dispersion stability and / or solubility of vegetable milk such as oat milk, walnut milk and peanut milk.
• Oat milk is characteristic in terms of high viscosity and high nutritional value
• walnut milk and peanut milk are characteristic in terms of high fat and high nutritional value
• these vegetable milks are characteristic other than protein. It has been recognized that the composition of the milk has an extremely large effect on milk characteristics. However, as a result of diligent studies by the present inventor, it has been found that treatment with a protein deamidating enzyme can enhance the dispersion stability and / or solubility of these vegetable milks. That is, the present invention provides the inventions of the following aspects.
• Item 1 A method for producing processed vegetable milk, which comprises a step of treating vegetable milk with a protein deamidating enzyme.
• Item 2. The method for producing processed vegetable milk according to Item 1, wherein the vegetable milk is selected from the group consisting of oat milk, walnut milk and peanut milk.
• Item 3. Item 2. The method for producing processed vegetable milk according to Item 1 or 2, wherein the protein deamidating enzyme is used in an amount of 0.5 U or more per 1 g of vegetable protein.
• Item 6. The method for producing processed vegetable milk according to any one of Items 1 to 3, wherein the vegetable milk is the oat milk, and the protein deamidating enzyme is used in an amount of 1.5 U or more per 1 g of the auto protein.
• Item 5. Item 2.
• Item 6. Item 1 to 3, wherein the vegetable milk is the walnut milk, the processed vegetable milk is the walnut milk having improved dispersion stability as compared with the walnut milk, and the protein deamidating enzyme is used in an amount of 3 U or more per 1 g of the walnut protein.
• Item 8. Item 6. The item 1 to 3, wherein the vegetable milk is the walnut milk, and the protein deamylase is used in combination with glucoamylase, ⁇ -amylase, ⁇ -amylase, transglucosidase, and / or glutaminase. How to make processed vegetable milk.
• Item 1 to 3 wherein the vegetable milk is the peanut milk, the processed vegetable milk is the peanut milk having improved dispersion stability than the peanut milk, and the protein deamidating enzyme is used in an amount of 2 U or more per 1 g of the peanut protein.
• the method for producing processed vegetable milk according to any one of the above. Item 10.
• Item 1 to 3 wherein the vegetable milk is the peanut milk, the processed vegetable milk is the peanut milk having improved solubility as compared with the peanut milk, and the protein deamidating enzyme is used in an amount of 1 U or more per 1 g of the peanut protein.
• the method for producing processed vegetable milk according to any one of the above. Item 11.
• Item 1 to 3 wherein the vegetable milk is the peanut milk, the processed vegetable milk is the peanut milk having an improved texture than the peanut milk, and the protein deamidating enzyme is used in an amount of 2 U or more per 1 g of the peanut protein.
• Item 2. The processed plant according to any one of Items 1 to 3, wherein the vegetable milk is the peanut milk, and ⁇ -amylase, ⁇ -amylase, glucoamylase, and / or hemicellulase is used in combination with the protein deamylase. How to make sex milk.
• Items 13 How to make sex milk.
• a protein deamidating enzyme for the production of a dispersion stability improver for vegetable milk selected from the group consisting of oat milk, walnut milk and peanut milk.
• Item 14 Use of a protein deamidating enzyme for the production of a solubility improver for vegetable milk selected from the group consisting of oat milk, walnut milk and peanut milk.
• Item 15. Use of protein deamidating enzyme for the production of texture improver for peanut milk.
• An agent for improving the solubility of vegetable milk selected from the group consisting of oat milk, walnut milk and peanut milk, which comprises a protein deamidating enzyme.
• Item 18. A texture-enhancing agent for peanut milk containing a protein deamidating enzyme.
• a processing technique for improving the dispersion stability and / or solubility of vegetable milk such as oat milk, walnut milk and peanut milk.
• the method for producing processed vegetable milk of the present invention is characterized by comprising a step of treating the vegetable milk with a protein deamidating enzyme.
• the vegetable milk used in the present invention refers to a liquid in which crushed products of the edible portion of a plant are dispersed in water.
• the edible portion of the plant can be crushed by any method such as squeezing and / or grinding, and these crushing methods can be preferably performed in water.
• the crushed material of the edible portion is dispersed, and the components derived from the edible portion exposed in water by extraction or the like are partially or completely dissolved, dispersed, and / or emulsified. good.
• the vegetable milk may be one in which insoluble matter derived from the skin of the edible portion or the like is appropriately removed by arbitrary means such as centrifugal filtration, filtration, a filter bag, and a sieve.
• the edible part of the plant used as the raw material of the vegetable milk used in the present invention is not particularly limited.
• the vegetable milk is preferably selected from the group consisting of oat milk, walnut milk and peanut milk.
• the auto milk used in the present invention is not particularly limited, and general auto milk can be used.
• oat milk include liquids obtained by filtering heat-treated oat slurry (for example, oat powder porridge, crushed oatmeal porridge, etc.).
• the amount of water with respect to 1 part by weight of auto is, for example, 2 to 10 parts by weight, preferably 3 to 8 parts by weight, more preferably 4 to 6 parts by weight, still more preferably 4.5 to parts. 5.5 parts by weight can be mentioned.
• Examples of the temperature of the heat treatment include 83 to 100 ° C, preferably 85 to 96 ° C, and more preferably 88 to 93 ° C.
• the number of meshes of the sieve used for filtering the heat-treated autoslurry may be such that the coarse insoluble fibers of the auto can be removed, and examples thereof include 50 to 70 meshes, preferably 55 to 65 meshes.
• the walnut milk used in the present invention is not particularly limited, and general walnut milk can be used.
• walnut milk include heat-treated walnut slurry (for example, a heat-treated product of peeled walnut slurry or a water-diluted product thereof).
• the temperature of the heat treatment include 83 to 100 ° C, preferably 85 to 96 ° C, and more preferably 88 to 93 ° C.
• the amount of water per 1 part by weight of walnut in walnut milk is, for example, 1 to 10 parts by weight, preferably 2 to 8 parts by weight, more preferably 3 to 5 parts by weight, still more preferably 3.5 to 4.5 parts by weight.
• the department is mentioned.
• the peanut milk used in the present invention is not particularly limited, and general peanut milk can be used.
• peanut milk include heat-treated peanut slurries (eg, boiled products of peeled roasted peanut slurries or water dilutions thereof).
• the temperature of the heat treatment include 90 ° C. to boiling temperature, preferably 95 to boiling temperature, and more preferably boiling temperature.
• the solid content (peanut component) in the peanut milk is, for example, 2 to 15 v / w%, preferably 4 to 12 v / w%, more preferably 6 to 10 v / w%, still more preferably 7 to 9 v / w. %, More preferably 7.5 to 8.5 v / w%.
• the content of peanut protein in peanut milk is, for example, 0.8 to 4 w / v%, preferably 1.2 to 3 w / v%, more preferably 1.5 to 2.5 w / v%, and even more preferably. 1.8 to 2.2 w / v% can be mentioned.
• the pH (25 ° C.) of the peanut milk is, for example, 5.5 to 6.5, preferably 5.8 to 6.2.
• These vegetable milks may be used alone or in combination of two or more.
• Protein deamidating enzyme used in the present invention is an enzyme having an action of decomposing an amide group-containing side chain of a protein without cleavage of a peptide bond and cross-linking of the protein, and the type and origin thereof. Is not particularly limited.
• Examples of protein deamidating enzymes are Chryseobacterium, Flavobacterium, Empedobacter, disclosed in JP2000-50887A, JP2001-218590A, WO2006 / 075772A1.
• protein deamidating enzymes derived from the genus Sphingobacterium, Aureobacterium or Myroides, and protein glutaminase derived from the genus Chryseobacterium.
• protein deamidating enzymes one type may be used alone, or a plurality of types may be used in combination.
• chryseo is preferable from the viewpoint of further improving the dispersion stability and / or solubility of the above-mentioned vegetable milk, or further from the viewpoint of further improving the texture of peanut milk.
• protein deamidating enzymes derived from the genus Chryseobacterium more preferably protein glutaminase derived from the genus Chryseobacterium, and more preferably protein glutaminase derived from the Chryseobacterium proteinicum species.
• the protein deamidating enzyme can be prepared from the culture solution of the microorganism from which the above protein deamidating enzyme is derived.
• Specific preparation methods include a method of recovering protein deamidating enzyme from the above-mentioned microbial culture solution or cells.
• the enzyme can be separated and / or purified after collecting the cells from the culture solution by filtration, centrifugation or the like in advance, if necessary.
• the cells were recovered from the culture solution in advance as needed, and then the cells were crushed by pressure treatment, ultrasonic treatment, etc. to expose the enzyme.
• the enzyme can be separated and / or purified.
• a known protein separation and / or purification method can be used without particular limitation, and for example, a centrifugation method, a UF concentration method, a salting out method, an ion exchange resin, or the like can be used.
• Various chromatographic methods using the above can be mentioned.
• the separated and / or purified enzyme can be pulverized by a drying method such as freeze-drying or vacuum drying, and pulverized by using an excipient and / or a drying aid suitable for the drying method. You can also do it.
• a commercially available product can also be used as the protein deamidating enzyme, and an example of a preferable commercially available product is the protein glutaminase "Amano" 500 manufactured by Amano Enzyme Co., Ltd.
• the titer of the protein deamidating enzyme is not particularly limited, but is, for example, 10 to 50,000 U, preferably 100 to 10000 U, more preferably 200 to 800 U / g, still more preferably 300 to 700 U / g, still more preferably 400 to 600 U / g. g, more preferably 450 to 550 U / g.
• the amount of the protein deamidating enzyme used is not particularly limited, but the amount used per 1 g of vegetable protein is, for example, 0.01 U or more, preferably 0.1 U or more, more preferably 0.5 U or more, still more preferably 0. 8U or more can be mentioned.
• the amount of the protein deamidating enzyme used per 1 g of oat protein is preferably 1.5 U or more from the viewpoint of further enhancing the dispersion stability and / or solubility of oat milk. More preferably, it is 2U or more, further preferably 2.5U or more, further preferably 3U or more, still more preferably 4U or more, and particularly preferably 4.5U or more.
• the upper limit of the range of use of the protein deamidating enzyme per 1 g of autoprotein is not particularly limited, and examples thereof include 25 U or less, 22 U or less, 17 U or less, 14 U or less, 10 U or less, 8 U or less, or 6 U or less.
• the amount of the protein deamidating enzyme used per 1 g of walnut protein is preferably 3 U or more, more preferably 4 U or more, and further, from the viewpoint of further enhancing the dispersion stability of walnut milk. It is preferably 5U or more, more preferably 7U or more, still more preferably 9U or more, and particularly preferably 10U or more.
• the amount of the protein deamidating enzyme used per 1 g of walnut protein is preferably 1 U or more, more preferably 2 U or more, still more preferably, from the viewpoint of further enhancing the solubility of walnut milk. Is 4U or more, more preferably 6U or more, even more preferably 8U or more, and particularly preferably 10U or more.
• the upper limit of the range of use of the protein deamidating enzyme per 1 g of walnut protein is not particularly limited, but for example, 25 U or less, 22 U or less, 17 U or less, 14 U or less, or 12 U or less. Can be mentioned.
• the amount of the protein deamidating enzyme used per 1 g of peanut protein is preferably 2 U or more, more preferably 2.5 U or more, from the viewpoint of further enhancing the dispersion stability of the peanut milk. Can be mentioned.
• the amount of the protein deamidating enzyme used per 1 g of peanut protein is preferably 1 U or more, more preferably 1.5 U or more, from the viewpoint of further enhancing the solubility of peanut milk. More preferably, it is 2U or more, and even more preferably 2.5U or more.
• the amount of the protein deamidating enzyme used per 1 g of peanut protein is preferably 2 U or more, more preferably 2.5 U or more, from the viewpoint of further enhancing the texture of the peanut milk. Can be mentioned.
• the upper limit of the range of use of the protein deamidating enzyme per 1 g of peanut protein is not particularly limited, but for example, 25 U or less, 20 U or less, 15 U or less, 10 U or less, 5 U or less, or 3U or less can be mentioned.
• benzyloxycarbonyl-L-glutaminylglycine (Z-Gln-Gly) is used as a substrate, and the amount of the enzyme that liberates 1 ⁇ mol of ammonia per minute is 1 unit (1U).
• ⁇ -amylase and hemi are combined with the protein deamylase from the viewpoint of further enhancing the dispersion stability and / or solubility of the oat milk.
• Cellulase and / or maltotriosyltransferase can be used in combination.
• the vegetable milk is walnut milk
• glucoamylase, ⁇ -amylase, ⁇ are combined with protein deamylase from the viewpoint of further enhancing the dispersion stability and / or solubility of walnut milk.
• -Amylase, transglucosidase, and / or glutaminase can be used in combination.
• the vegetable milk is peanut milk, and from the viewpoint of further enhancing the dispersion stability and / or solubility of the peanut milk, along with the protein deamylase, ⁇ -amylase, ⁇ -amylase, and gluco Amylase and / or hemicellulase can be used in combination.
• ⁇ -amylase is not particularly limited, but for example, the genus Aspergillus (eg, Aspergillus oryzae, Aspergillus niga, etc.), the genus Bacillus (eg, Bacillus amyloliquefaciens, Bacillus sub). ⁇ -amylase derived from Tyris, Bacillus licheniformis, etc.), preferably ⁇ -amylase derived from the genus Bacillus, and more preferably ⁇ -amylase derived from Bacillus amyloliquefaciens species. Can be mentioned.
• Aspergillus eg, Aspergillus oryzae, Aspergillus niga, etc.
• Bacillus eg, Bacillus amyloliquefaciens, Bacillus sub
• ⁇ -amylase derived from Tyris, Bacillus licheniformis, etc. preferably ⁇ -amylase derived from the genus Bacillus
• ⁇ -amylase used for example, 10 to 10000 U, preferably 50 to 5000 U, more preferably, per 100 g of vegetable milk solids (referring to components derived from the edible portion of the plant as a raw material. The same shall apply hereinafter).
• 100-1000U can be mentioned.
• amount of ⁇ -amylase used in the treatment of oat milk for example, 50 to 5000 U, preferably 100 to 1000 U, more preferably 200 to 500 U, still more preferably 400 to 100 g of oat milk solid content. 500U can be mentioned.
• the amount of ⁇ -amylase used in the treatment of walnut milk is, for example, 50 to 5000 U, preferably 100 to 1000 U, and more preferably 200 to 500 U per 100 g of walnut milk solids.
• the amount of ⁇ -amylase used in the treatment of peanut milk for example, 50 to 10000 U, preferably 100 to 8000 U, and more preferably 200 to 7000 U per 100 g of peanut milk solids.
• the amount of enzyme that brings about an increase in reducing power equivalent to 10 mg of glucose in 30 minutes is 1 unit (1 U).
• hemicellulase is not particularly limited, but is, for example, the genus Trichoderma (eg, Trichoderma longibraciatam, etc.), the genus Aspergillus, the genus Aspergillus (eg, Aspergillus oryzae, Aspergillus niga). Etc.), hemicellulases from the genus Bacillus (eg, Bacillus amyloliquefaciens, Basilus subtilis, Bacillus licheniformis, etc.), preferably hemicellulases from the genus Aspergillus. And more preferably, hemicellulase derived from Aspergillus niga species.
• Trichoderma eg, Trichoderma longibraciatam, etc.
• Aspergillus eg, Aspergillus oryzae, Aspergillus niga
• Etc. hemicellulases from the genus Bacillus
• the amount of hemicellulase used for example, 100 to 100,000 U, preferably 1000 to 50,000 U, and more preferably 5000 to 20000 U per 100 g of vegetable milk solids.
• the amount of hemicellulase used in the treatment of oat milk is, for example, 100 to 100,000 U, preferably 1000 to 50,000 U, and more preferably 4000 to 20000 U per 100 g of oat milk solids.
• the amount of hemicellulase used in the treatment of peanut milk for example, 100 to 100,000 U, preferably 1000 to 50,000 U, and more preferably 8,000 to 20,000 U per 100 g of peanut milk solids.
• the amount of enzyme that produces a reducing sugar corresponding to 1 mg of xylose per minute is 1 unit (1 U) using xylose as a substrate.
• the origin of the maltotriosyltransferase is not particularly limited, but preferably, the maltotriosyltransferase derived from the genus Aeribacillus can be mentioned.
• the amount of maltotriosyltransferase used is, for example, 10 to 5000 U, preferably 50 to 1000 U per 100 g of vegetable milk solids.
• the amount of marutotriosyltransferase used in the treatment of oat milk is, for example, 10 to 5000 U, preferably 50 to 1000 U, and more preferably 100 to 500 U per 100 g of oat milk solids.
• the amount of enzyme that produces 1 ⁇ mol of glucose per minute is 1 unit (1 U) using maltotetraose as a substrate.
• ⁇ -amylase is not particularly limited, and examples thereof include ⁇ -amylase derived from plants (wheat, soybean) and Bacillus. Preferred is ⁇ -amylase derived from the genus Bacillus, and more preferably ⁇ -amylase derived from the Bacillus flexus species.
• ⁇ -amylase used for example, 1 to 1000 U, preferably 5 to 500 U, and more preferably 10 to 150 U per 100 g of vegetable milk solids.
• amount of ⁇ -amylase used in the treatment of walnut milk for example, 5 to 500 U, 10 to 150 U, 10 to 60 U, preferably 20 to 50 U, more preferably 20 to 50 U, per 100 g of solid content of walnut milk. 30-40U can be mentioned.
• amount of ⁇ -amylase used in the treatment of peanut milk for example, 5 to 500 U, 10 to 300 U, 30 to 150 U, preferably 40 to 120 U, more preferably 50 to 100 g of solid content of peanut milk. 90U, more preferably 60 to 70U.
• the amount of enzyme that causes an increase in reducing power equivalent to 1 mg of glucose per minute is 1 unit (1 U) using potato starch as a substrate.
• transglucosidase is not particularly limited, but preferably transglucosidase derived from the genus Aspergillus, and more preferably transglucosidase derived from Aspergillus niga species.
• transglucosidase used for example, 100 to 300,000 U, preferably 1,000 to 100,000 U, and more preferably 5,000 to 50,000 U per 100 g of vegetable milk solids.
• the amount of transglucosidase used in the treatment of walnut milk is, for example, 1000 to 100,000 U, preferably 5,000 to 50,000 U, and more preferably 10,000 to 30,000 U per 100 g of solid content of walnut milk.
• ⁇ -methyl-D-glucoside is used as a substrate, and the amount of enzyme that produces 1 ⁇ g of glucose per minute is 1 unit (1U).
• glutaminase The origin of glutaminase is not particularly limited, and examples thereof include glutaminase derived from the genus Cryptococcus, Bacillus, and Aspergillus. Glutaminase derived from the genus Bacillus is preferable, and glutaminase derived from the Bacillus amyloliquefaciens species is more preferable.
• the amount of glutaminase used for example, 0.1 to 1000 GTU, preferably 0.2 to 100 GTU, and more preferably 0.5 to 20 GTU per 100 g of vegetable milk solids can be mentioned.
• the amount of glutaminase used in the treatment of walnut milk for example, 0.2 to 100 GTU, preferably 0.5 to 20 GTU, more preferably 1 to 10 GTU, still more preferable, per 100 g of solid content of walnut milk. 3 to 8 GTU, more preferably 4 to 6 GTU.
• the amount of enzyme that produces 1 ⁇ mol of L-glutamic acid per minute is 1 unit (1 GTU) using L-glutamine as a substrate.
• glucoamylase is not particularly limited, and examples thereof include glucoamylase derived from the genus Aspergillus and the genus Rhizopus. Glucoamylase derived from Aspergillus niga species or lysopath sp. Is preferable, and glucoamylase derived from lysopath spy is particularly preferable.
• glucoamylase used for example, 1 to 10000 U, preferably 10 to 5000 U, more preferably 20 to 2000 U, still more preferably 30 to 800 U per 100 g of vegetable milk solids.
• amount of glucoamylase used in the treatment of walnut milk for example, 10 to 2000 U, preferably 20 to 1000 U, more preferably 30 to 200 U, still more preferably 50 to 50 g per 100 g of solid content of walnut milk. Examples thereof include 150 U, more preferably 60 to 120 U, and even more preferably 70 to 90 U.
• glucoamylase used in the treatment of peanut milk for example, 20 to 2000 U, preferably 100 to 800 U, more preferably 120 to 600 U, still more preferably 140 to 400 U, per 100 g of solid content of peanut milk. More preferably, 150 to 350 U is mentioned.
• potato starch is used as a substrate, and the amount of enzyme that brings about an increase in reducing power equivalent to 1 mg of glucose per minute is 1 unit (1 U).
• the heating temperature (enzyme treatment reaction temperature) of the vegetable milk composition is not particularly limited, and can be appropriately determined by those skilled in the art according to the optimum temperature of the enzyme used and / or the thermal characteristics of the vegetable milk. For example, 40 to 70 ° C. may be mentioned.
• the heating temperature of the oat milk composition is preferably 50 to 70 ° C, more preferably 55 to 65 ° C, and even more preferably 58 to 62 ° C.
• the heating temperature of the walnut milk composition is preferably 40 to 60 ° C, more preferably 45 to 55 ° C, still more preferably 48 to 52 ° C.
• the heating temperature of the peanut milk composition is preferably 40 to 60 ° C, more preferably 45 to 55 ° C, still more preferably 48 to 52 ° C.
• the enzyme treatment reaction time of the vegetable milk composition is not particularly limited and may be appropriately determined according to the charging scale of the composition and the like, and examples thereof include 0.5 hours or more, preferably 1 hour or more.
• the upper limit of the range of the enzyme treatment reaction time is not particularly limited, and examples thereof include 24 hours or less, 12 hours or less, 8 hours or less, or 6 hours or less.
• the enzyme treatment reaction can be terminated by enzyme deactivation treatment with high heat.
• the enzyme deactivation treatment temperature is, for example, 85 ° C. or higher, preferably 90 ° C. or higher, and the enzyme deactivation treatment time is, for example, 5 to 25 minutes, preferably 10 to 20 minutes.
• the vegetable milk composition after the enzyme treatment is subjected to post-treatment such as filtration as necessary to obtain processed vegetable milk.
• the processed vegetable milk can be obtained as a milk having improved dispersion stability and / or dissolution stability as compared with the vegetable milk before the enzyme treatment.
• protein deamidating amide can improve the dispersion stability and / or the dissolution stability of vegetable milk. Accordingly, the present invention is used for the production of a dispersion stability enhancer for vegetable milk selected from the group consisting of auto milk, walnut milk and peanut milk; and protein deamide enzyme. Also provided for use in the production of solubility-enhancing agents for vegetable milk selected from the group consisting of automilk, walnut milk and peanut milk, consisting of automilk, walnut milk and peanut milk containing protein deamidating enzymes. Also provided are a dispersion stability improver for vegetable milk selected from the group; and a solubility improver for vegetable milk selected from the group consisting of automilk, walnut milk and peanut milk, comprising protein deamide enzyme.
• protein deenzyme amide can improve the texture of peanut milk. Therefore, the present invention also provides the use of a protein deamidating enzyme for the production of a texture improving agent for peanut milk, and also provides a texture improving agent for peanut milk containing a protein deamidating enzyme.
• protein deamidating enzyme protein glutaminase
• the activity of protein deamidating enzyme was measured by the following method. (1) To 1 ml of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, 0.1 ml of an aqueous solution containing a protein deamidating enzyme was added, and the mixture was incubated at 37 ° C. for 10 minutes, and then 0. The reaction was stopped by adding 1 ml of 4M TCA solution.
• the activity of the protein deamidating enzyme was calculated from the following formula, with the amount of the enzyme producing 1 ⁇ mol of ammonia per minute as 1 unit (1 U).
• the reaction solution amount is 2.1
• the enzyme solution amount is 0.1
• Df is the dilution ratio of the enzyme solution.
• 17.03 is the molecular weight of ammonia.
• dispersion stability and solubility The dispersion stability and solubility of the processed vegetable milk prepared in the following test examples were evaluated by the instability index by Brix, A280, A660, CSR, LUMiSizer651 and the like.
• Brix represents the total amount of soluble components including solubilized proteins and other soluble components, and is used as an evaluation index of "solubility”.
• A280 represents the amount of soluble protein and is used as an evaluation index of "solubility”.
• A660 represents the amount of insoluble component, more specifically, the amount of insoluble component that did not precipitate in the centrifugal supernatant of vegetable milk, and since it is considered to have a positive correlation with "dispersion stability", "dispersion stability”.
• CSR represents the amount of insoluble components precipitated by centrifugation and is considered to have a negative correlation with "dispersion stability”, and is therefore used as an evaluation index for "dispersion stability”.
• the instability index by LUMiSizer651 is an index based on the behavior of particles in the centrifuge and is used as an evaluation index of "dispersion stability". Details such as measurement conditions for each evaluation item will be described in each test example.
• Test Example 1 Preparation of oat milk 1200 ml of hot water (80 ° C.) was added to 300 g of oat (swallow) and treated with a colloidal mill for 30 minutes to obtain an oat slurry. Warm water was added to the autoslurry to make up to 1800 g (the total amount of water per 1 part by weight of the auto was 5 parts by weight), and the mixture was heated at 90 ° C. for 15 minutes. Coarse fibers were then removed through a 60 mesh sieve and cooled to 60 ° C. to prepare oat milk. The prepared oat milk was subdivided with stirring.
• ⁇ A280> The processed oat milk was centrifuged at 4000 rpm for 10 minutes, the supernatant was diluted 100-fold, and the absorbance at 280 nm was measured.
• ⁇ CSR> 1.6 ml of processed oat milk was centrifuged at 4000 rpm for 10 minutes and the weight of the precipitate was measured.
• ⁇ Instability index> The instability index was measured using LumiSizer 651 under the conditions of 4000 rpm (RCA 2100 g), 25 ° C., 865 nm, 300 profiles, Interval 10s, and light factor 1. The smaller the obtained instability index, the better the dispersion stability.
• Test Example 2 Preparation of walnut milk 350 g of walnut was immersed in a 1 w / w% sodium hydroxide solution and heated (70 ° C. or higher) for 10 minutes with stirring. The sodium hydroxide solution was discarded, the skin was peeled, washed with water, and drained. 1000 ml of hot water (80 ° C.) was added to 300 g of the obtained peeled walnut and treated with a colloidal mill for 30 minutes to obtain a walnut slurry. After heating the walnut slurry at 90 ° C. for 15 minutes, the walnut slurry was cooled to 50 ° C. and volumetric flasked to 1500 g with warm water to prepare walnut milk. The prepared walnut milk was divided into small portions with stirring.
• ⁇ A280> The processed walnut milk was centrifuged at 14000 rpm for 10 minutes, the supernatant was diluted 50-fold, and the absorbance at 280 nm was measured.
• ⁇ Instability index> The instability index was measured using LumiSizer 651 under the conditions of 4000 rpm (RCA 2100 g), 25 ° C., 865 nm, 300 profiles, Interval 10s, and light factor 1.
• Test Example 3 (1) Preparation of peanut milk 1400 mL (0.8 w / v%) of salt water was added to 350 g of shelled peanuts and boiled for 5 minutes. It was cooled and drained to remove foreign matter (skin, etc.). In an electric oven, the peeled peanuts were roasted at 150 ° C. for 40 minutes and cooled to remove foreign matter. 300 g of the obtained peanuts were weighed, 1800 mL of warm water (50 ° C.) was added, and the mixture was treated with a colloidal mill for 40 minutes to obtain a peanut slurry.
• peanut milk (pH 6.0) having a protein content of 2 w / v% and a solid content of 8 w / v% was prepared.
• the prepared peanut milk was divided into 500 ml portions with stirring.
• ⁇ Protein solubilization rate> The percentage of soluble protein (% by weight) when the total protein of the processed peanut milk was 100% by weight was determined.
• ⁇ A280> The processed peanut milk was centrifuged at 16000 g for 10 minutes, the supernatant was diluted 100-fold, and the absorbance at 280 nm was measured.
• Test Example 4 The presence or absence of the effect of improving the texture (smoothness) of the peanut milk of Example 3-2 prepared in Test Example 3 was evaluated as compared with Comparative Example 3-1. As a result, the texture of peanut milk was improved.

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