JP-2026514204-A - Methods for obtaining plant-based food components

Abstract

This invention relates to a method for obtaining a plant-based food component for dairy substitutes, comprising hydrolyzing a plant material at a temperature of 25°C to 60°C in the presence of raw starch-degrading alpha-amylase and optionally additional enzymes to obtain a hydrolyzed plant material for use as a plant-based food component for dairy substitutes.

Inventors

• イアニス ザマキディス
• イェンス マグヌス エクロエフ
• ハンネ バン ヘンドリクセン

Assignees

• ノボザイムス アクティーゼルスカブ

Dates

Publication Date

20260507

Application Date

20231025

Priority Date

20221028

Claims (15)

1. A method for obtaining plant-based food ingredients for dairy product substitutes, (a) To obtain a slurry of plant material in water, (b) Adding raw starch-degrading alpha-amylase and optionally additional enzymes to the slurry of step (a), and maintaining it at a temperature of 25 to 60°C to obtain hydrolyzed plant material, The hydrolyzed plant material is a plant-based food ingredient for dairy alternative foods. method.
2. (c) Separating the hydrolyzed plant material into a solid flow and a liquid flow, (d) Recovering the liquid stream as a plant-based food component for dairy alternative foods, (e) optionally inactivating the enzyme before or after step (c) or (d), The method according to claim 1, further comprising:
3. The method according to claim 1 or 2, wherein the raw starch-degrading alpha-amylase is a GH13 family amylase containing a carbohydrate-binding module (CBM) that preferentially binds to starch.
4. The method according to any one of claims 1 to 3, wherein the raw starch-degrading alpha-amylase contains at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or 100% identical amino acid sequence to SEQ ID NOs: 1, 2, 3, or 4.
5. The method according to any one of claims 1 to 4, wherein the additional enzyme is glucoamylase, maltose-producing amylase, beta-amylase, protease, hemicellulase, cellulase, pectin-degrading enzyme, glucosidase, glucanase, xylanase, arabinofuranosidase, pullulanase, and/or lipase, or any combination thereof.
6. The method according to any one of claims 1 to 5, wherein the additional enzyme is beta-glucanase.
7. The method according to any one of claims 1 to 6, wherein the temperature in step (b) is 25 to 55°C, 30 to 55°C, 35 to 55°C, 40 to 60°C, 30 to 50°C, or 40 to 55°C.
8. The method according to any one of claims 1 to 7, wherein the plant material is derived from corn, rice, barley, wheat, quinoa, oat, rye, flax, hemp, buckwheat, milo, millet, sago, cassava, tapioca, potato, sweet potato, pea, bean, cashew, macadamia, sesame, coconut, banana, jackfruit, and/or breadfruit.
9. The method according to any one of claims 1 to 8, wherein the plant material is a grain flour or hulled grain comprising corn flour, rice flour, barley flour, buckwheat flour, wheat flour, millet flour, quinoa flour, oat flour, rye flour, or a mixture thereof.
10. The method according to any one of claims 1 to 9, wherein the plant material is oat flour, oat flakes, oat bran, oat shredded oat, or any combination thereof.
11. The method according to any one of claims 1 to 10, wherein the dairy substitute is a plant-based beverage, plant-based ice cream, plant-based creamer, plant-based yogurt, or plant-based cheese.
12. Use of raw starch-degrading alpha-amylase in the hydrolysis of plant materials for the production of plant-based food components for dairy alternatives.
13. A method for obtaining oat hydrolysate food ingredients for dairy product substitutes, (a) To obtain a slurry of oat material in water, (b) Supplying raw starch-degrading alpha-amylase and beta-glucanase to the slurry of step (a), and maintaining it at a temperature of 25-60°C, 25-55°C, 45-55°C, or 50-55°C to obtain oat hydrolysate, (c) Separating the oat hydrolysate into a solid stream and a liquid stream, (d) Recovering the liquid flow, (e) optionally inactivating the enzyme before or after step (c) or (d), The recovered liquid stream is an oat hydrolysate food ingredient for dairy alternative foods. method.
14. The method according to claim 13, wherein the raw starch-degrading alpha-amylase is a GH13 family amylase containing a carbohydrate-binding module (CBM) that preferentially binds to starch.
15. The method according to claim 13 or 14, wherein the raw starch-degrading alpha-amylase contains at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or 100% the same amino acid sequence as SEQ ID NOs: 1, 2, 3, or 4.

Description

Sequence Listing References: This application includes sequence listings in a computer-readable format, which are incorporated herein by reference. This invention relates to the use of an enzyme having alpha-amylase activity for obtaining hydrolyzed plant material. In recent years, the number of people seeking vegan, vegetarian, or dairy-free diets has increased for health reasons. Furthermore, foods made from animal milk, particularly cow's milk, are becoming increasingly recognized due to their high environmental costs. These factors are driving a greater demand for dairy alternatives to many traditional dairy-based foods, including milk, creamer, cheese, yogurt, and ice cream. Dairy substitutes are typically derived from high-starch plant materials such as cereals, peas, or potatoes. Generally, hydrolysis of starch is necessary to convert high-starch plant materials into dairy substitutes or food components found in dairy substitutes. Starch conversion typically involves a gelatinization step, where starch granules are dissolved to form a viscous suspension; a liquefaction step, where starch is partially hydrolyzed to reduce viscosity; and optionally, a subsequent saccharification step, which includes the production of glucose and maltose through further hydrolysis. Gelatinization is usually achieved by heating, but liquefaction and possible saccharification often involve the use of enzymes. Typically, high temperatures are preferred for gelatinization, and therefore liquefaction is also carried out at high temperatures. In this case, gelatinization and liquefaction are carried out at high temperatures for an extended period, after which the plant material is rapidly cooled, and then saccharification is carried out as a second step at a lower temperature. Maintaining starch at high temperatures for extended periods, followed by rapid cooling of the mixture, is an energy-intensive process. Given the global rise in energy costs and the growing recognition among consumers and producers that improved energy efficiency is environmentally beneficial, there is a need to reduce energy consumption. In accordance with the embodiments for which this invention is carried out, the following definitions apply. Note that the singular forms "a," "an," and "the" include multiple references unless otherwise explicitly indicated by the context. As used herein, the terms "drink" and "beverage" are interchangeable and have the same meaning. Unless otherwise defined or clearly indicated by context, all percentages are weight percentages (percent w/w or "%(w/w)"). The term "plant-based food component" refers to a plant-based composition that can be combined with additional food components to produce food. Plant-based food components and foods containing plant-based food components can be ingested by humans or animals, including livestock such as companion animals. In some embodiments, plant-based food components may be combined with additional food components to produce dairy alternative foods. Additional food components may be any food component considered useful by those skilled in the art. Additional food components may be solid or liquid. Additional food components may be plant-based or not. In some embodiments, the additional food component is water. The term "dairy substitute" refers to foods that can be used as a substitute for dairy products. Dairy substitutes are plant-based and do not contain dairy-derived food ingredients. Examples of dairy substitutes include plant-based beverages, creamers, cheeses, ice cream, yogurt, and any other dairy substitutes known in the art. In some embodiments, plant-based food components may be directly combined with additional food components to produce ready-to-drink dairy alternative beverages. Examples of dairy alternative beverages include beverages containing oat beverages, rice beverages, barley beverages, potato beverages, pea beverages, sesame beverages, almond beverages, hemp beverages, tiger nut beverages, or any combination thereof. In some embodiments, plant-based food components may be used as substrates for fermentation to produce dairy alternative beverages such as buttermilk, or to produce dairy alternative yogurt. In some embodiments, the plant-based food component may be further processed. Further processing may include water removal. In some embodiments, water removal concentrates hydrolysis products, i.e., free sugars. In some embodiments, water removal increases the viscosity of the plant-based food component. In some embodiments, the plant-based food component may be optionally further processed and combined with additional food components to produce dairy-alternative ice cream. In some embodiments, the plant-based food component may be optionally further processed and combined with additional food components to produce dairy-alternative cheese. The plant-based food components of the present invention are derived from or are derived from the edible parts of plants