Classifications

• • 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
  • 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
  • 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
• • 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
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean
• • 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
  • 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
• • 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
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07K—PEPTIDES
  • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
  • C07K14/195—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from bacteria
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07K—PEPTIDES
  • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
  • C07K14/37—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi
• • 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
  • A23C2220/00—Biochemical treatment
  • A23C2220/10—Enzymatic treatment

Definitions

• the present invention relates to a material for vegetable protein food and drink and / or a processed product of vegetable protein food and drink, specifically, 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 oat milk, black soybean milk, walnut milk, peanut milk, and coconut 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
• the 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.
• grain milk such as oat and black beans
• nut milk such as coconut, peanut, and walnut are being developed.
• 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 that solves the problem of high viscosity by treating an autosuspension with ⁇ -amylase and ⁇ -amylase and maintains a protein and ⁇ -glucan 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.
• Black soybean milk is attracting attention because it contains black soybean epidermis components that are rich in components with various physiological effects such as anthocyanins.
• Patent Document 6 JP2006-230297A
• yellow soybean milk is added to black soymilk, and black soymilk solid content A and yellow soymilk solid content B are used for the purpose of suppressing astringency or bitterness derived from the skin portion of black soybean. It is described that a black soybean milk beverage having excellent palatability can be obtained by blending so that the content mass ratio (A: B) is 4: 6 to 6: 4.
• Walnut milk contains much more fat than protein.
• Patent Document 7 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.
• coconut milk is characterized by its unique aroma, so it may be treated for the purpose of improving the flavor.
• Patent Document 8 JP2008-09966A describes that a flavor improving effect can be obtained by containing sucralose in coconut milk.
• Vegetable milk has high nutritional value and high value as a health food, and processing methods are being studied from various viewpoints.
• the control of its dispersion stability and / or its solubility has been sufficiently studied.
• vegetable milk not only vegetable milk but also various vegetable protein foods and drinks and their materials, techniques for improving the dispersion stability and / or solubility thereof have not been sufficiently studied.
• the dispersion stability and / or solubility of vegetable protein foods and drinks and their materials will be improved in order to respond to the diversification of their uses. A technology that can be used is desired.
• An object of the present invention is to provide a processing technique for improving the dispersion stability and / or solubility of vegetable protein foods and drinks and their materials.
• the present inventor has found that treatment of a vegetable protein food or drink and its material with a protein deamidating enzyme can enhance the dispersion stability and / or solubility of the vegetable protein food or drink and its material. There is still room for improvement in the effect, and it is necessary to develop the effect even more efficiently. Therefore, as a result of further diligent studies by the present inventor, by treating the vegetable protein food and drink and its material with a combination of a protein deamidating enzyme and lipase and / or cyclodextrin glucanotransferase, the vegetable protein food and drink and its material are treated. It has been found that the dispersion stability and / or solubility of the material can be further enhanced. That is, the present invention provides the inventions of the following aspects.
• Item 1 Vegetable protein food and drink material and / or vegetable protein food and drink material and / or vegetable protein food and drink comprising the step of treating the vegetable protein food and drink material and / or the vegetable protein food and drink with a protein deamidating enzyme and lipase and / or cyclodextone lucanotransferase. Manufacturing method of processed products.
• Item 2. Item 2. The method for producing processed vegetable milk according to Item 1, wherein the vegetable protein food or drink material and / or the vegetable protein food or drink is vegetable milk.
• the processed vegetable product according to Item 1 or 2 wherein the vegetable protein food or drink material and / or the vegetable protein food or drink is selected from the group consisting of oat milk, black soybean milk, walnut milk, peanut milk, and coconut milk. How to make milk.
• Item 4. Item 2. The method for producing processed vegetable milk according to any one of Items 1 to 3, wherein the vegetable protein food / drink material and / or the vegetable protein food / drink is walnut milk and / or peanut milk, and lipase is used in the step. .. Item 5.
• the vegetable protein food and drink material and / or the vegetable protein food and drink is selected from the group consisting of oat milk, black soybean milk, peanut milk, and coconut milk, and cyclodexing glucanotransferase is used in the step. 3.
• the method for producing processed vegetable milk according to any one of 3. Item 7.
• Item 3. The method for producing processed vegetable milk according to Item 3 or 6, wherein the content of the coconut-derived component in the coconut milk is 10 to 70 w / v%.
• Item 6. The method for producing processed vegetable milk according to any one of Items 1 to 9, wherein the cyclodextrin glucanotransferase is used in an amount of 0.01 U or more per 1 g of the vegetable protein raw material.
• Item 11 A dispersion stability improver for walnut milk and / or peanut milk, which comprises a protein deamidating enzyme and lipase.
• a dispersion stability improver for oat milk which comprises a protein deamidating enzyme and cyclodextrin glucanotransferase.
• An agent for improving the solubility of vegetable milk selected from the group consisting of black soybean milk, peanut milk, and coconut milk, which comprises a protein deamidating enzyme and a cyclodextrin lucanotransferase.
• Item 14 A yield improver for coconut milk, which comprises a protein deamidating enzyme and cyclodextrin glucanotransferase.
• the method for producing vegetable protein food and drink material and / or vegetable protein food and drink processed product of the present invention is vegetable protein food and drink. It comprises treating the material and / or the vegetable protein food and drink with a protein deamidating enzyme and lipase and / or cyclodextone lucanotransferase.
• a protein deamidating enzyme and lipase and / or cyclodextone lucanotransferase the method for producing the vegetable protein food and drink material and / or the processed product of the vegetable protein food and drink of the present invention will be described in detail.
• Vegetable protein food and drink material and / or vegetable protein food and drink The vegetable protein food and drink material and / or vegetable protein food and drink used in the present invention is not particularly limited. Vegetable protein The food and drink material contains vegetable protein and is not intended to be eaten and / or eaten as it is, but is premised on cooking and is used as a material for food and drink. In addition, vegetable protein foods and drinks are those that are served as they are for eating and / or drinking. Specific examples of vegetable protein food and drink materials and / or vegetable protein food and drink (hereinafter collectively referred to as "vegetable protein food and drink material, etc.") include vegetable milk, vegetable cream, and the like. Examples thereof include vegetable substitute meat, vegetable substitute cheese, and vegetable protein solution. Among these vegetable protein food and drink materials, those having fluidity such as vegetable milk, vegetable cream, vegetable protein solution, etc. are preferably mentioned from the viewpoint of further improving the effect of the present invention. Vegetable milk is preferable.
• the vegetable edible portion which is a raw material of vegetable protein contained in vegetable protein food and drink materials is not particularly limited, and for example, wheat and rice.
• kinds, grains such as beans, and nuts and the like can be mentioned.
• oats, black beans, walnuts, peanuts, and coconuts are preferable from the viewpoint of further improving the effect of the present invention.
• the amount of water per 1 part by weight of vegetable protein raw material used for preparing vegetable protein food and drink materials is, for example, 0.5 to 40 parts by weight, 1 to 30 parts by weight, or 1.5 to 20 parts by weight. The weight part is mentioned.
• the method for producing processed vegetable milk of the present invention is characterized by comprising a step of treating vegetable milk with a protein deamidating enzyme and lipase and / or cyclodextrin glucanotransferase.
• a protein deamidating enzyme and lipase and / or cyclodextrin glucanotransferase are described in detail.
• the vegetable milk used in the present invention refers to a liquid in which crushed products of the edible part 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 the insoluble matter derived from the skin of the edible portion or the like is appropriately removed by any means such as centrifugal filtration, filtration, straining bag, sieve, etc., or the insoluble matter. May be contained in a dispersed state without being removed.
• 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, black soybean milk, walnut milk, peanut milk, and coconut 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 the auto is, for example, 0.5 to 20 parts by weight, 1 to 15 parts by weight, or 2 to 10 parts by weight, preferably 3 to 8 parts by weight. It is preferably 4 to 6 parts by weight, more preferably 4.5 to 5.5 parts by weight.
• 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 black soymilk used in the present invention is not particularly limited, and general black soymilk (black soymilk) can be used.
• black soybean milk include a slurry of heated black soybeans (for example, a slurry obtained by crushing heat-treated black soybeans with skin in water (preferably hot water)) and a heat-treated product of black soybean slurry (for example, unheated). Heat-treated products of slurry products obtained by crushing black beans with skin in water), diluted products thereof, pH-adjusted products thereof and the like can be mentioned.
• the heat treatment temperature for black beans or slurry is not particularly limited, and examples thereof include 48 ° C. and boiling temperature ° C.. Examples of the temperature of the hot water include 80 to 95 ° C.
• the content of the black soybean-derived component in the black soybean milk is, for example, 0.5 to 25 w / v%, 1 to 20 w / v%, 2 to 15 w / v%, preferably 3 to 10 w / v%, and more preferably 4. -8w / v%, more preferably 5-7w / v%.
• the content of black soybean protein in black soybean milk is, for example, 0.1 to 10 w / v%, 0.2 to 8 w / v%, 0.4 to 6 w / v%, 0.8 to 4 w / v%, preferably 0.8 to 4 w / v%.
• the pH (25 ° C.) of the black soybean milk is, for example, 5.5 to 6.5, preferably 5.8 to 6.2.
• 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, 0.5 to 20 parts by weight, 1 to 15 parts by weight, 1.5 to 10 parts by weight, preferably 2 to 8 parts by weight, and more preferably 3. 5 parts by weight, more preferably 3.5 to 4.5 parts by weight.
• 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 ° C. to boiling temperature, and more preferably boiling temperature.
• the content of the peanut-derived component in the peanut milk is, for example, 0.5 to 25 w / v%, 1 to 20 w / v%, 2 to 15 w / v%, preferably 4 to 12 w / v%, and more preferably 6 to.
• the content of peanut protein in peanut milk is, for example, 0.1 to 10 w / v%, 0.2 to 8 w / v%, 0.4 to 6 w / v%, 0.8 to 4 w / v%, preferably 0.8 to 4 w / v%. Is 1.2 to 3 w / v%, more preferably 1.5 to 2.5 w / v%, still more preferably 1.8 to 2.2 w / v%.
• the pH (25 ° C.) of the peanut milk is, for example, 5.5 to 6.5, preferably 5.8 to 6.2.
• the coconut milk used in the present invention is not particularly limited, and general coconut milk can be used.
• Examples of coconut milk are crushed and / or shredded coconut slurries (eg, raw coconut endosperm or copra (dried mature fruit endosperm)) ground in water (preferably warm water).
• the slurry obtained in the above process or a water-diluted product thereof) can be mentioned.
• Examples of the temperature of the hot water include 40 to 60 ° C.
• Examples of the content of coconut-derived components in coconut milk include 10 to 70 w / v%, 20 to 60 w / v%, preferably 30 to 50 w / v%, and more preferably 35 to 45 w / v%, and coconut.
• the protein content in milk is, for example, 0.1 to 10 w / v%, 0.2 to 5 w / v%, 0.3 to 3 w / v%, preferably 0.5 to 2 w / v%, and more preferably 0.5 to 2 w / v%. 1 to 1.5 w / v% can be mentioned.
• the pH (25 ° C.) of the coconut 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.
• protein deamidating enzymes from the viewpoint of further improving the dispersion stability and / or solubility of the above-mentioned vegetable protein food and drink materials, or from the viewpoint of further improving the yield of coconut milk.
• protein deamidating enzymes derived from the genus Chryseobacterium more preferably protein glutaminase derived from the genus Chryseobacterium, and even 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 to prepare an enzyme preparation, and an excipient and / or a drying aid suitable for the drying method can be used. It can also be powdered using.
• a commercially available enzyme preparation can be used for 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 enzyme preparation containing the protein deamidating enzyme used in the present invention 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. g, more preferably 400 to 600 U / g, still 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 in vegetable protein food and drink materials is, for example, 0.01 U or more, preferably 0.1 U or more, more preferably 0. .5 U or more, more preferably 0.8 U or more, and 25 U or less.
• the amount of the protein amide enzyme used per 1 g of the vegetable protein raw material used for the vegetable protein food and drink material is, for example, 0.006 U or more, preferably 0.012 U or more, more preferably 0.024 U or more, still more preferable. Is 0.036U or more, more preferably 0.06U or more, and 10U or less.
• the autoprotein of the protein deamidating enzyme is used from the viewpoint of further enhancing the dispersion stability and / or solubility of the automilk, preferably from the viewpoint of further enhancing the dispersion stability.
• the amount used per 1 g is 0.1 U or more, 0.5 U or more, 1 U or more, preferably 1.5 U or more, more preferably 2 U or more, still more preferably 2.5 U or more, still more preferably 3 U or more, still more. It is preferably 4U or more, and particularly preferably 4.5U or more.
• the upper limit of the range of the amount of the protein deamidating enzyme used per 1 g of autoprotein is not particularly limited, and examples thereof include 25 U or less.
• suitable examples of the upper limit of the range of use of the protein deamidating enzyme per 1 g of autoprotein include, for example, 22 U or less, preferably 17 U or less, more preferably 14 U or less, still more preferably 10 U or less, and one layer. It is preferably 8U or less, and even more preferably 6U or less.
• the amount of protein deamidating enzyme used per 1 g of oat milk used for oat milk when the material for vegetable protein food and drink is oat milk is, for example, 0.06 U or more, and the dispersion stability of oat milk is mentioned. And / or from the viewpoint of further enhancing the solubility, preferably 0.18 U or more, more preferably 0.24 U or more, still more preferably 0.3 U or more, still more preferably 0, from the viewpoint of further enhancing the dispersion stability. It is .36U or more, more preferably 0.48U or more, and particularly preferably 0.54U or more.
• the upper limit of the range of the amount of the protein deamidating enzyme used per 1 g of auto is not particularly limited, and examples thereof include 5 U or less.
• suitable examples of the upper limit of the range of use of the protein deamidating enzyme per 1 g of auto are, for example, 4 or less, preferably 3 U or less, more preferably 2 U or less, still more preferably 1.5 U or less. More preferably, it is 1 U or less, and particularly preferably 0.7 U or less.
• the amount of the protein deamidating enzyme used per 1 g of black soybean protein is 0.1 U or more, 0.5 U or more, preferably 1 U or more, more preferably 1.5 U or more, and further. 2U or more is preferable, and 2.5U or more is more preferable.
• the upper limit of the range of the amount of the protein deamidating enzyme used per 1 g of black soybean protein is not particularly limited, and examples thereof include 25 U or less. Since the present invention is excellent in the effect of improving dispersion stability and / or solubility, the effect can be effectively obtained without using a large amount of protein deamidating enzyme. From this point of view, suitable examples of the upper limit of the range of use of the protein deamidating enzyme per 1 g of black soybean protein include, for example, 20 U or less, preferably 15 U or less, more preferably 10 U or less, still more preferably 5 U or less, and one layer. Preferred is 3U or less.
• the amount of protein deamidating enzyme used per 1 g of black soybean milk used for black soybean milk when the material for vegetable protein food and drink is black soybean milk is, for example, 0.05 U or more, and the dispersion stability of black soybean milk is mentioned.
• / or from the viewpoint of further enhancing the solubility preferably further enhancing the solubility (particularly, further increasing the amount of solute molecules exhibiting absorption at a wavelength of 280 nm), preferably 0.1 U or more, more preferably. Is 0.25U or more, more preferably 0.4U or more, more preferably 0.55U or more, still more preferably 0.7U or more, and particularly preferably 0.85U or more.
• the upper limit of the range of the amount of the protein deamidating enzyme used per 1 g of black soybean is not particularly limited, and examples thereof include 10 U or less. Since the present invention is excellent in the effect of improving dispersion stability and / or solubility, the effect can be effectively obtained without using a large amount of protein deamidating enzyme. From this point of view, as a preferable example of the upper limit of the amount of the protein deamidating enzyme used per 1 g of black soybean, for example, 8 U or less, preferably 6 U or less, more preferably 4 U or less, still more preferably 3 U or less, still more preferable. Is 2U or less, more preferably 1U or less.
• the walnut protein of the protein deamidating enzyme is used from the viewpoint of further enhancing the dispersion stability and / or solubility of the walnut milk, preferably from the viewpoint of further enhancing the dispersion stability.
• the amount used per 1 g is 0.1 U or more, 0.5 U or more, 1 U or more, preferably 1.5 U or more, more preferably 2 U or more, still more preferably 2.5 U or more, still more preferably 3 U or more, still more. It is preferably 4U or more, and particularly preferably 5U or more.
• the upper limit of the range of the amount of the protein deamidating enzyme used per 1 g of walnut protein is not particularly limited, and examples thereof include 25 U or less.
• suitable examples of the upper limit of the range of use of the protein deamidating enzyme per 1 g of walnut protein include, for example, 22 U or less, preferably 17 U or less, more preferably 14 U or less, still more preferably 12 U or less, and one layer. It is preferably 9 U or less, more preferably 7 U or less, and particularly preferably 6 U or less.
• the amount of the protein deamidating enzyme used per 1 g of walnut used in walnut milk is, for example, 0.05 U or more, and the dispersion stability of walnut milk is mentioned. And / or from the viewpoint of further enhancing the solubility, preferably 0.1 U or more, more preferably 0.25 U or more, still more preferably 0.4 U or more, still more preferably 0, from the viewpoint of further enhancing the dispersion stability. It is .55U or more, more preferably 0.7U or more, and particularly preferably 0.85U or more.
• the upper limit of the range of the amount of the protein deamidating enzyme used per 1 g of walnut is not particularly limited, and examples thereof include 10 U or less.
• the present invention is excellent in the effect of improving dispersion stability and / or solubility, the effect can be effectively obtained without using a large amount of protein deamidating enzyme.
• the upper limit of the usage range of the protein deamidating enzyme per 1 g of walnut for example, 8 U or less, preferably 6 U or less, more preferably 4 U or less, still more preferably 3 U or less, still more preferable. Is 2U or less, more preferably 1.5U or less.
• Vegetable protein When the food and drink material is peanut milk, 1 g of peanut protein, a protein deamidating enzyme, from the viewpoint of further enhancing the dispersion stability and / or solubility of the peanut milk, preferably further enhancing the solubility.
• the amount used per unit is 0.05 U or more, preferably 0.1 U or more, more preferably 0.2 U or more, still more preferably 0.4 U or more, still more preferably 0.6 U or more, still more preferably 0.8 U. As mentioned above, 0.9U or more is particularly preferable.
• the upper limit of the range of the amount of the protein deamidating enzyme used per 1 g of peanut protein is not particularly limited, and examples thereof include 25 U or less.
• the present invention is excellent in the effect of improving dispersion stability and / or solubility, the effect can be effectively obtained without using a large amount of protein deamidating enzyme.
• the upper limit of the usage range of the protein deamidating enzyme per 1 g of peanut protein for example, 20 U or less, preferably 15 U or less, more preferably 10 U or less, still more preferably 5 U or less, and more. More preferably, 3U or less can be mentioned.
• the amount of protein deamidating enzyme used per 1 g of peanuts used for peanut milk when the material for vegetable protein food and drink is peanut milk is, for example, 0.05 U or more, and the dispersion stability of peanut milk is mentioned. And / or from the viewpoint of further enhancing the solubility, preferably further enhancing the solubility, preferably 0.01 U or more, more preferably 0.05 U or more, still more preferably 0.09 U or more, still more preferably 0. 13U or more, more preferably 0.17U or more, and particularly preferably 0.21U or more.
• the upper limit of the range of the amount of the protein deamidating enzyme used per 1 g of peanuts is not particularly limited, and examples thereof include 10 U or less.
• the present invention is excellent in the effect of improving dispersion stability and / or solubility, the effect can be effectively obtained without using a large amount of protein deamidating enzyme.
• the upper limit of the usage range of the protein deamidating enzyme per 1 g of peanuts for example, 5 U or less, preferably 3 U or less, more preferably 2 U or less, still more preferably 1 U or less, still more preferable.
• the material for vegetable protein food and drink is coconut milk
• coconut milk from the viewpoint of further enhancing the dispersion stability and / or solubility of the protein deamidating enzyme coconut milk, preferably further enhancing the solubility (particularly at a wavelength of 280 nm).
• the amount of the protein deamidating enzyme used per 1 g of coconut protein is 0.1 U or more, 0. .5 U or more, preferably 1 U or more, more preferably 1.5 U or more, still more preferably 2 U or more, still more preferably 2.5 U or more.
• the upper limit of the range of the amount of the protein deamidating enzyme used per 1 g of coconut protein is not particularly limited, and examples thereof include 25 U or less. Since the present invention is excellent in the effect of improving dispersion stability and / or solubility, the effect can be effectively obtained without using a large amount of protein deamidating enzyme. From this point of view, as a preferable example of the upper limit of the usage range of the protein deamidating enzyme per 1 g of coconut protein, for example, 20 U or less, preferably 15 U or less, more preferably 10 U or less, still more preferably 5 U or less, and more. More preferably, 3U or less can be mentioned.
• the amount of protein deamidating enzyme used per 1 g of coconut used in coconut milk when the material for vegetable protein food and drink is coconut milk is, for example, 0.006 U or more, and the dispersion stability of coconut milk is mentioned. And / or from the viewpoint of further increasing the solubility, preferably further increasing the solubility (in particular, further increasing the amount of solute molecules exhibiting absorption at a wavelength of 280 nm), or further improving the yield of coconut milk. From the viewpoint of making the protein, preferably 0.012 U or more, more preferably 0.024 U or more, still more preferably 0.036 U or more, still more preferably 0.06 U or more, still more preferably 0.07 or more.
• the upper limit of the range of the amount of the protein deamidating enzyme used per 1 g of coconut is not particularly limited, but is preferably 0.6 U or less. Since the present invention is excellent in the effect of improving dispersion stability and / or solubility, the effect can be effectively obtained without using a large amount of protein deamidating enzyme. From this point of view, as a preferable example of the upper limit of the usage range of the protein deamidating enzyme per 1 g of coconut, for example, 0.45 U or less, preferably 0.3 U or less, more preferably 0.15 U or less, still more preferable. Is 0.09U or less.
• 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).
• Lipase used in the present invention is particularly limited in its type and origin as long as it is an enzyme that hydrolyzes ester bonds constituting lipids, specifically, an enzyme that decomposes triglycerides and exhibits an activity to release fatty acids.
• Rhizopus include the genus Rhizopus, such as Rhizopus delemar and Rhizopus oryzae, Rhizopus arriz, Rhizopus arrhizus, Rhizopus arrhizus.
• genus Aspergillus such as Aspergillus niger
• genus Mucor such as Mucor javanicus, Mucor miehei, eg Rhizopus; RhizoMucor mieehei, etc .
• Thermomyces for example, Thermomyces lanuginosus, etc .
• Pseudomonas Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus, Rhizopus,
• 1,3-position specific lipase is preferable from the viewpoint of further improving the dispersion stability and / or solubility of vegetable milk.
• the genus Rhizopus (preferably Rhizopus oryzae) and the genus Rhizopus (preferably Rhizopus oryzae) are particularly preferable from the viewpoint of significantly improving the dispersion stability and / or solubility of vegetable milk.
• Derived lipase More specifically, among these lipases, the genus Rhizopus (preferably Rhizopus oryzae) and the genus Rhizopus (preferably) are particularly preferable from the viewpoint of significantly improving the dispersion stability of vegetable milk, particularly walnut milk.
• Lipase derived from Rhizopus oryzalis significantly improves the solubility of vegetable milk, especially walnut milk and peanut milk (particularly significantly increases the amount of solute molecules that exhibit absorption at a wavelength of 280 nm). From the viewpoint, a lipase derived from the genus Rhizopus (preferably Rhizopus oryzae) is particularly preferable.
• Lipase can be prepared from the culture solution of the microorganism from which the above lipase is derived.
• the specific preparation method is the same as the above-mentioned preparation method for protein deamidating enzyme.
• lipase DF lipase DF
• lipase MHA lipase MHA
• Amano lipase 10SD manufactured by Amano Enzyme Co., Ltd.
• a preferable example when lipase is used is a case where walnut milk and / or peanut milk is treated as a vegetable protein food or drink material, and a more preferable example is the dispersion stability of walnut milk. It may be used for the purpose of improving and / or for the purpose of improving the solubility of peanut milk (particularly, increasing the amount of solute molecules exhibiting absorption at a wavelength of 280 nm).
• the amount of lipase used is not particularly limited, but examples of the amount used per 1 g of vegetable protein raw material used for vegetable protein food and drink materials include 0.5 U or more. From the viewpoint of further improving the dispersion stability and / or solubility of the vegetable milk, the amount used per 1 g of the vegetable protein raw material used for the vegetable protein food and drink material of lipase is preferably 1 U or more. .. In particular, when a lipase derived from the genus Risops (preferably Risops oryzae) is used as the lipase, the amount used per 1 g of the plant protein raw material used for the vegetable protein food and drink material is the dispersion stability of the vegetable milk and the dispersion stability.
• Risops preferably Risops oryzae
• Vegetable protein The amount used per 1 g of plant protein raw material used for food and drink materials is more preferably 1 U or more, further preferably 1 U or more, from the viewpoint of further improving the dispersion stability and / or solubility of plant milk. Is 3U or more, more preferably 4U or more, and even more preferably 5U or more.
• the upper limit of the range of the amount of vegetable protein used per 1 g of the vegetable protein raw material used for the vegetable protein food and drink material of lipase is not particularly limited, and examples thereof include 1000 U or less, 800 U or less, or 550 U or less.
• a lipase derived from the genus Rhizopus preferably Rhizopus oryzae
• the dispersion stability and / or the solubility can be improved extremely efficiently, so that excellent dispersion stability and excellent dispersion stability even when used in a small amount can be achieved. / Or the effect of improving solubility can be obtained.
• the upper limit of the range of use per 1 g of vegetable protein raw material used for vegetable protein food and drink materials when lipase derived from the genus Rhizopus (preferably Rhizopus oryzae) is used as lipase For example, 1000 U or less, preferably 500 U or less, more preferably 300 U or less, and more preferably 200 U or less.
• the dispersion stability and / or the solubility, particularly the dispersion stability can be improved extremely efficiently, so that the dispersion stability and / or the excellent dispersion stability and / or even when used in a small amount can be improved.
• solubility particularly dispersion stability.
• the upper limit of the usage range per 1 g of the vegetable protein raw material used for the vegetable protein food and drink material when the lipase derived from the genus Mucor is used as the lipase for example, 50 U or less is preferable. Is 30 U or less, more preferably 15 U or less, still more preferably 9 U or less, still more preferably 7 U or less.
• the ratio between the amount of the protein amide enzyme used and the amount of lipase used is determined according to the amount of each enzyme used, but it has the effect of improving the dispersion stability and / or solubility of vegetable protein food and drink materials and the like. From the viewpoint of further enhancing, the ratio of the amount of lipase used per 1 U of protein deamidating enzyme is preferably 1 U or more.
• the dispersion stability and / or solubility of vegetable milk is further improved as the ratio of the amount of lipase used per 1 U of protein deamidating enzyme.
• the ratio of the amount of lipase used per 1 U of protein deamidating enzyme is more preferably 2 U from the viewpoint of further improving the dispersion stability and / or solubility of vegetable milk. Above, more preferably 5U or more.
• the upper limit of the range of the ratio of the amount of lipase used per 1 U of protein deamidating enzyme is not particularly limited, and examples thereof include 200 U or less.
• a lipase derived from the genus Rhizopus preferably Rhizopus oryzae
• a suitable example of the upper limit of the range of the amount of lipase used per 1 U of protein deamidating enzyme is preferably 100 U from the same viewpoint as above. Hereinafter, it is more preferably 90 U or less, still more preferably 80 U or less.
• a suitable example of the upper limit of the range of the amount of lipase used per 1 U of protein deamidating enzyme is preferably 50 U or less, more preferably 30 U or less from the same viewpoint as above. , More preferably 15 U or less, still more preferably 9 U or less, still more preferably 7 U or less.
• olive oil is used as a substrate, and the amount of enzyme that causes an increase of 1 micromolar fatty acid per minute is 1 unit (1U).
• Cyclodextrin lucanotransferase used in the present invention acts on ⁇ -1,4-glucan and is a cyclic ⁇ -1,4-glucan due to its intramolecular transfer activity (CD). As long as it is an enzyme that produces glucan, its type and origin are not particularly limited.
• cyclodex string lucanotransferases examples include the genus Bacillus, such as Bacillus stearothermophilus, Bacillus megaterium, Bacillus cyclans, Bacillus cyclus ), Bacillus ohbensis, Bacillus clarkii; genus Klebsiella, for example, Klebsiella pneumoniae; from the genus Klebsiella pneumoniae; Cyclodex string lucanotransferase of. These cyclodextrin glucanotransferases may be used alone or in combination of two or more.
• cyclodextrine lucanotransferases from the viewpoint of further improving the dispersion stability and / or solubility of vegetable protein food and drink materials, it is preferably derived from the genus Bacillus, more preferably the genus Bacillus, that is, Geobacillus. Cyclodextrin lucanotransferases derived from the genus (Geobacillus), more preferably thermophilic Bacillus stearomophilus or Geobacillus stearomophilus.
• Cyclodextrin lucanotransferase can be prepared from the culture medium of the microorganism from which the above cyclodextrin lucanotransferase is derived.
• the specific preparation method is the same as the above-mentioned preparation method for protein deamidating enzyme.
• a commercially available product can be used as the cyclodextrin glucanotransferase, and an example of a preferable commercially available product is Contizyme manufactured by Amano Enzyme Co., Ltd.
• a preferable example of the case of using the cyclodex ring lucanotransferase includes the case of treating auto milk, black soybean milk, peanut milk, and / or coconut milk as a vegetable protein food and drink material.
• Preferred examples are when used for the purpose of improving the dispersion stability of automilk, and when used for the purpose of improving the solubility of black soybean milk (particularly, increasing the amount of solute molecules exhibiting absorption at a wavelength of 280 nm).
• the amount of cyclodextrin lucanotransferase used is not particularly limited, and examples of the amount used per 1 g of vegetable protein raw material used for vegetable protein food and drink materials include 0.01 U or more and 1000 U or less.
• the amount of cyclodex ring lucanotransferase used per 1 g of oat milk used for oat milk is 0.01 U or more, and the dispersion stability of oat milk and / Alternatively, from the viewpoint of further enhancing the solubility, preferably further enhancing the dispersion stability, preferably 0.05 U or more, more preferably 0.1 U or more, still more preferably 0.2 U or more, still more preferably 0.3 U. As mentioned above, 0.4U or more is more preferable.
• oat milk is a milk containing a particularly large amount of starch among vegetable milks
• dispersion stability tends to be improved by using a large amount of ⁇ -amylase as a protein deamidating enzyme.
• the amount of cyclodextrin lucanotransferase used is relatively small because the dispersion stability can be improved exceptionally efficiently by treating the protein deamidextrin in combination with cyclodextrin lucanotransferase. Even so, an excellent effect of improving dispersion stability can be obtained.
• a suitable example of the upper limit of the range of the amount of cyclodextrin glucanotransferase used per 1 g of the vegetable protein raw material used for the vegetable protein food and drink material is 2 U or less, preferably 1 U or less. It is preferably 0.5 U or less, more preferably 0.3 U or less.
• the amount of cyclodextrin glucanotransferase used per 1 g of black soybean milk used for black soybean milk is 0.01 U or more, and the dispersion stability of black soybean milk and /
• the amount is preferably 0.05 U or more, more preferably 0. .1U or more, more preferably 0.2U or more, still more preferably 0.3U or more, still more preferably 0.4U or more.
• the upper limit of the range of use of cyclodextrin glucanotransferase per 1 g of black soybean is not particularly limited, but suitable examples include 10 U or less, 5 U or less, 3 U or less, 2 U or less, 1 U or less, or 0.5 U or less. ..
• the amount of cyclodextrin glucanotransferase used per 1 g of peanut milk used in the peanut milk is, for example, 0.05 U or more, and the dispersion stability of the peanut milk and the dispersion stability of the peanut milk are mentioned.
• the solubility preferably 0.1 U or more, more preferably 1 U or more, still more preferably 10 U or more, still more preferably 20 or more, still more preferably. 30U or more, particularly preferably 35U or more.
• the upper limit of the range of use of cyclodextrin glucanotransferase per 1 g of peanuts is not particularly limited, but suitable examples include 1000 U or less, 100 U or less, 80 U or less, 60 U or less, 50 U or less, or 45 U or less.
• the amount of cyclodextone lucanotransferase used per 1 g of coconut used in coconut milk is, for example, 0.05 U or more, and the dispersion stability of coconut milk and / Or from the viewpoint of further increasing the solubility, preferably further increasing the solubility, or further increasing the yield of coconut milk, preferably 0.1 U or more, more preferably 1 U or more, still more preferably 10 U or more. , More preferably 20 or more, even more preferably 30 U or more, and particularly preferably 35 U or more.
• the upper limit of the range of use of cyclodextrin glucanotransferase per 1 g of coconut is not particularly limited, but suitable examples include 1000 U or less, 100 U or less, 80 U or less, 60 U or less, 50 U or less, or 45 U or less.
• the ratio between the amount of the protein amide enzyme used and the amount of the cyclodextrin glucanotransferase used is determined according to the amount of each enzyme used, but from the viewpoint of further enhancing the effect of improving the texture of vegetable milk, Preferably, the ratio of the amount of cyclodextrin lucanotransferase used per 1 U of protein deamidextrin is 0.05 U or more and 1000 U or less.
• the ratio of the amount of cyclodextrin lucanotransferase used per 1U of protein deamidextrin is from the viewpoint of further enhancing the dispersion stability and / or solubility of black soybean milk. From the viewpoint of further enhancing the solubility (particularly, further increasing the amount of solute molecules exhibiting absorption at a wavelength of 280 nm), preferably 0.1 U or more, more preferably 0.15 U or more, still more preferably 0. .3U or more, more preferably 0.4U or more.
• the upper limit of the range of the ratio of the amount of cyclodextrin lucanotransferase used per 1 U of protein deamidating enzyme when the vegetable protein food or drink material is black soybean milk is not particularly limited, but as a suitable example, 10 U or less and 5 U.
• 3U or less, 2U or less, 1U or less, or 0.5U or less may be mentioned.
• the ratio of the amount of cyclodextrin lucanotransferase used per 1 U of protein deamidextrin is from the viewpoint of further enhancing the dispersion stability and / or solubility of peanut milk. From the viewpoint of further enhancing the solubility, preferably 1 U or more, more preferably 10 U or more, still more preferably 30 U or more, still more preferably 50 U or more, still more preferably 60 U or more.
• the upper limit of the ratio range of the amount of cyclodextrin lucanotransferase used per 1 U of protein deamidextrin when the vegetable protein food or drink material is peanut milk is not particularly limited, but as a suitable example, 1000 U or less, 200 U
• 150 U or less, 90 U or less, or 70 U or less may be mentioned.
• the ratio of the amount of cyclodextrin lucanotransferase used per 1 U of protein deamidextrin is from the viewpoint of further enhancing the dispersion stability and / or solubility of coconut milk. From the viewpoint of further increasing the solubility, or further increasing the yield of coconut milk, preferably 10 U or more, preferably 100 U or more, more preferably 300 U or more, still more preferably 500 U or more.
• the upper limit of the range of the ratio of the amount of cyclodextrin glucanotransferase used per 1 U of protein deamidating enzyme is not particularly limited, but suitable examples thereof include 1000 U or less, 800 U or less, or 600 U or less.
• the amount of enzyme that reduces the blue iodine coloration of starch by 1% per minute is 1 unit (1U) using potato starch as a substrate.
• the dispersion stability is preferably improved from the viewpoint of further enhancing the dispersion stability and / or the solubility of the oat milk.
• ⁇ -amylase can be used in combination with the above enzymes.
• ⁇ -amylase is not particularly limited, but for example, the genus Aspergillus, for example, Aspergillus oryzae, Aspergillus niger, etc .; the genus Bacillus, for example, Bacillus.
• ⁇ -amylases derived from Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus licheniformis, etc. are mentioned, and ⁇ -amylase derived from the genus Bacillus is preferable.
• Preferred is ⁇ -amylase derived from Bacillus amyloliquefaciens species.
• the amount of ⁇ -amylase used for example, 0.05 U or more, preferably 0.1 U or more, 0.5 U or more, or 1 U or more per 1 g of auto.
• the upper limit of the range of the amount of ⁇ -amylase used is not particularly limited, and examples thereof include 50 U or less. Since the present invention is excellent in the dispersion stability and / or solubility improving effect of oat milk, particularly the dispersibility improving effect, a large amount of ⁇ -amylase that assists the dispersion stability and / or solubility of oat milk is used. The effect can be effectively obtained without using it.
• suitable examples of the upper limit of the amount range of ⁇ -amylase used are, for example, 10 U or less, preferably 5 U or less, more preferably 4 U or less, still more preferably 3 U or less, still more preferably 2 U or less. Will be.
• soluble starch is used as a substrate, and 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).
• Protein deamide enzyme, and lipase and / or cyclodexstring lucanotransferase, or vegetable protein such as food and drink materials, protein deamide enzyme, lipase and / or cyclodexstring lucanotransferase, and other enzymes.
• the enzyme treatment reaction can proceed.
• the heating temperature (enzyme treatment reaction temperature) of the composition of the vegetable protein food or drink material is not particularly limited, and a person skilled in the art depends on the optimum temperature of the enzyme used and / or the thermal characteristics of the vegetable protein food or drink material or the like. Can be appropriately determined, and examples thereof include 40 to 70 ° C.
• 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. °C is mentioned.
• the heating temperature of the black soybean 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 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 heating temperature of the coconut 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 composition such as vegetable protein food and drink material is not particularly limited and may be appropriately determined according to the charging scale and the like of the composition, but for example, 0.5 hours or more, preferably 1 hour or more. Can be mentioned.
• 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 composition such as vegetable protein food and drink material is obtained as processed vegetable milk by performing post-treatment such as filtration as necessary.
• the number of meshes of the sieve used for filtering the composition such as vegetable protein food and drink material after the completion of the enzyme treatment is, for example, 80 to 120 mesh, preferably 85 to 115 mesh, more preferably 90 to 110 mesh, and further. Preferred are 95-105 meshes.
• the processed vegetable protein food and drink material can be obtained as a food and drink material having improved dispersion stability and / or dissolution stability as compared with the vegetable protein food and drink material before enzyme treatment.
• the processed automilk can be obtained as a milk having improved dispersion stability and / or dissolution stability, preferably dispersion stability, as compared with the automilk before the enzyme treatment;
• the processed black soybean milk is an enzyme.
• the processed walnut milk can be obtained as a milk having improved dispersion stability and / or dissolution stability, preferably dispersion stability as compared with the walnut milk before the enzyme treatment; the processed peanut milk is the peanut milk before the enzyme treatment.
• the combination of a protein deamidating enzyme with a lipase and / or cyclodextrin lucanotransferase can improve the dispersion stability and / or solubility of vegetable protein food and drink materials.
• the present invention comprises the use of an enzyme agent containing a protein deamidase and lipase for the production of a dispersion stability enhancer for walnut milk and / or peanut milk; including a protein deamide enzyme and a cyclodexing lucanotransferase.
• enzyme preparations for the production of dispersion stability enhancers for automilk and selection from the group consisting of black bean milk, peanut milk, and coconut milk for enzyme preparations including protein deamidase and cyclodextone lucanotransferase.
• solubility-enhancing agents for vegetable milks which include protein deamidating enzymes and lipases, dispersion stability improving agents for walnut milk and / or peanut milk; protein deamidating enzymes and cyclodextrin.
• Dissolution of vegetable milk selected from the group consisting of black soybean milk, peanut milk, and coconut milk, which comprises a gluconotransferase, a dispersion stability enhancer for automilk; and a protein deamidating enzyme and a cyclodexing lucanotransferase. It also provides a sex improver.
• improving the solubility of vegetable protein food and drink materials includes at least one of increasing the amount of solute molecules exhibiting absorption at a wavelength of 280 nm and increasing the amount of dissolved protein.
• the combination of the protein deamidextrin with cyclodextrin glucanotransferase not only further improves the solubility, but also reduces the amount of filter media increased by the use of the protein deamidextrin, and the processed coconut.
• the yield of milk can be improved.
• the present invention comprises the use of an enzyme agent comprising a protein deamidating enzyme and cyclodextrin lucanotransferase for the production of a coconut milk yield improving agent, and comprising a protein deamidating enzyme and a cyclodextrin lucanotransferase. Also provided are coconut milk yield improvers.
• 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 amount of the reaction solution is 2.1
• the amount of the enzyme solution is 0.1
• Df is the dilution ratio of the enzyme solution.
• 17.03 is the molecular weight of ammonia.
• the activity of lipase was measured by the following method. Olive oil 75mL and emulsion (polyvinyl alcohol I test solution or polyvinyl alcohol) I. Polyvinyl alcohol II test solution) Put 225 mL in the container of the emulsifier and intermittently rotate at 14500 rpm for 10 minutes (3 minutes 20 seconds rotation ⁇ 3 minutes 20 seconds stop ⁇ 3 minutes 20 seconds) while cooling to 10 ° C or lower. Rotation for seconds ⁇ Stop for 3 minutes and 20 seconds ⁇ Rotation for 3 minutes and 20 seconds) The substrate solution was obtained by stirring and emulsifying. This substrate solution was left in a cold place (5 to 10 ° C.) for 1 hour, and was used after confirming that the oil layer did not separate.
• the activity of cyclodextrin glucanotransferase was measured by the following method. 1.0 g of potato starch was weighed, 20 mL of water was added, and 5 mL of sodium hydroxide test solution (1 mol / L) was gradually added with stirring to form a paste. After heating in a boiling water bath for 3 minutes with stirring, 25 mL of water was added. After cooling, the pH was adjusted to 5.5 with an acetic acid test solution (1 mol / L), and water was added to make 100 mL, which was used as a substrate solution. Weigh 10 mL of the substrate solution, heat at 40 ° C. for 10 minutes, add 1 mL of sample solution, shake immediately, heat at 40 ° C.
• the dispersion stability and solubility of the processed vegetable milk prepared in the following test examples were evaluated by the instability index by LUMiSizer651, A280, soluble protein concentration and the like.
• 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".
• A280 represents the total amount of a solute molecule exhibiting absorption at a wavelength of 280 nm, for example, a protein having an aromatic amino acid (tyrosine, tryptophan) residue, and is used as an evaluation index of "solubility".
• the soluble protein concentration represents a value measured by the Lowry method, that is, the amount of protein having a tyrosine residue, a tryptophan residue, and / or a cysteine residue, and is used as an evaluation index of "solubility". Details such as measurement conditions for each evaluation item will be described in each test example.
• Test Example 1 Preparation of black soybean milk 1300 mL of water was added to 208.5 g of black soybeans, kept warm in an electric oven (50 ° C.) for 4 hours, then heated to 100 ° C. on a stove and boiled for about 5 seconds. Further, 160 mL of hot water at 90 ° C. was added and treated with a colloidal mill for 40 minutes to prepare a black soybean slurry. The black soybean slurry was cooled to room temperature, 2000 mL of water was added, and the pH was adjusted to 6.0 (25 ° C.) using 0.5 M citric acid.
• black soybean milk (pH 6.0, 25 ° C.) having a black soybean-derived component content of 5.56 w / v% and a protein content of 2 w / v%.
• the obtained black soybean milk was subdivided into beakers in 500 ml increments with stirring.
• ⁇ A280> The processed black soybean milk was centrifuged at 16000 rpm for 10 minutes, and the supernatant was filtered through a 0.45 ⁇ m membrane filter to measure the absorbance at 280 nm.
• Test Example 2 (1) 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.
• the walnut slurry was cooled to 50 ° C., and the volumetric flask was adjusted to 1500 g with warm water to prepare walnut milk (the total amount of water per 1 part by weight of the peeled walnut was 4 parts by weight).
• 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 peanut-derived component content of 8 w / v% and a protein content of 2 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.
• Test Example 4 Preparation of coconut milk 1500 g of coconut meat (endosperm of mature coconut fruit) is chopped into 1 cm squares with a kitchen knife, 2000 mL of warm water (50 ° C) is added to this, and colloid is separated while separating the filter with a 100-mesh filter.
• the coconut slurry was prepared by treating with a mill for 120 minutes.
• the separated filter medium is returned to the coconut slurry, adjusted to pH 6.0 (25 ° C) with 0.5 M citric acid, and then volumetrically increased to 3750 mL with warm water (50 ° C) to increase the content of coconut-derived components to 40 w / v%.
• coconut milk with a protein content of 1.2 w / v% was prepared.
• the prepared coconut milk was divided into 500 ml portions with stirring.
• ⁇ A280> The processed coconut 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 5 Further, when protein glutaminase and cyclodextrin lucanotransferase were added to oat milk (the total amount of water per 1 part by weight of oat was about 5 parts by weight) and treated, the solubility of oat milk was improved, and in Test Example 3. It was also confirmed that the solubility of peanut milk was improved by adding protein glutaminase and lipase to the prepared peanut milk and treating it.

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