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JP-7856572-B2 - Method of manufacturing processed plant-based milk

JP7856572B2JP 7856572 B2JP7856572 B2JP 7856572B2JP-7856572-B2

Inventors

  • ワン パンフイ
  • ザオ シャオフイ

Assignees

  • 天野エンザイム株式会社
  • 天野▲めい▼製剤（江蘇）有限公司

Dates

Publication Date
20260511
Application Date
20210929
Priority Date
20200930

Claims (7)

  1. A method for producing walnut milk with improved solubility , comprising the step of treating walnut milk with a protein deamidation enzyme to obtain walnut milk with a pH of 7.3 or 7.4 that has been deamidated with protein .
  2. The manufacturing method according to claim 1 , wherein the protein deamidation enzyme is used at a rate of 0.5 U or more per gram of walnut protein.
  3. The manufacturing method according to claim 1 or 2 , wherein the protein deamidation enzyme is used at a rate of 1 U or more per gram of walnut protein.
  4. The method for producing a protein according to any one of claims 1 to 3, wherein glucoamylase, α-amylase, β-amylase, transglucosidase, and/or glutaminase are used in combination with the protein deamidase.
  5. A method for improving the solubility of walnut milk, comprising the step of treating walnut milk with a protein deamidation enzyme to obtain walnut milk with a pH of 7.3 or 7.4 that has been deamidated with protein.
  6. A walnut milk solubility enhancer containing a protein deamidation enzyme, used to obtain deamidated walnut milk with a pH of 7.3 or 7.4 by treatment with the protein deamidation enzyme .
  7. Walnut milk treated with a protein deamidation enzyme, pH 7.3 or 7.4.

Description

This invention relates to a method for producing processed plant-based milk. More specifically, this invention relates to a processing technique for improving the dispersion stability and/or solubility of plant-based milks such as peanut milk, oat milk, and walnut milk. Beverages rich in nutrients such as protein have long been popular because they offer an easy way to obtain nutrients. Meanwhile, in recent years, against the backdrop of an increase in vegetarianism, allergy concerns, and religious reasons, soy milk, made from soybeans rich in plant-based protein, has become widely popular as an alternative to animal milk, such as cow's milk. Regarding soy protein, various modification processes have been studied with the aim of improving its existing properties and providing foods with new palatability characteristics. For example, Patent Document 1 (JP2000-50887A) describes how treating soy flour with a protein deamidation enzyme can improve the yield of soy protein from soy flour. Patent Document 2 (JP2008-283900A) describes how polyglycerol fatty acid esters, mainly composed of fatty acids with 12 to 22 carbon atoms, are effective as dispersion stabilizers for soy milk. Furthermore, Patent Document 3 (JP2015-159765A) describes how treating soy milk with a cation exchange resin for deamidation and/or an anion exchange resin for phytic acid removal makes it less likely for precipitation to occur with respect to coagulants. On the other hand, in order to meet the increasing diversification of consumer preferences, there is a need for more options besides soy milk in the food and beverage market that contains plant protein. Therefore, as plant-based milks containing plant proteins other than soy protein, milks made from grains such as peas, rice, and oats, and milks made from nuts such as peanuts and walnuts are being developed. Among these, oat milk has characteristics that differentiate it from other grain milks, as it is rich in lipids, β-glucans, and minerals in addition to protein, and its high nutritional value is attracting attention. For example, Patent Document 4 (US6,451,361B1) describes how treating an oat suspension with α-amylase and β-amylase solved the high viscosity problem and obtained an oat dispersion that maintained protein and β-glucans. Also, Patent Document 5 (CN101991163A) describes how treating oat with α-amylase, β-amylase, and transglucosidase produces maltooligosaccharides, thereby improving the prebiotic effect of oat beverages. Walnut milk contains far more lipids than protein. Patent document 6 (WO2019/104971A1) describes how a low-fat, high-protein walnut milk with good texture and stability was obtained by separating and removing some of the oils and fats during the manufacturing process. Patent document 7 (CN109122876A) also describes how a highly stable walnut milk was obtained by using protease, lipase, and cellulase. 1. Method for Producing Processed Plant-Based Milk The method for producing processed plant-based milk according to the present invention is characterized by including a step of treating plant-based milk with a protein deamidation enzyme. The method for producing processed plant-based milk according to the present invention will be described in detail below. 1-1. Plant-Based Milk The plant-based milk used in this invention refers to a liquid in which crushed edible parts of plants are dispersed in water. The crushing of the edible parts of plants can be carried out by any method, such as pressing and/or grinding, and these crushing methods can preferably be carried out in water. In addition, in plant-based milk, the crushed edible parts are dispersed, and components derived from the edible parts that have been exposed in water by extraction or the like may be partially or completely dissolved, dispersed, and/or emulsified. Furthermore, in plant-based milk may have insoluble matter derived from the peels, etc., of the edible parts removed as appropriate by any means such as centrifugal filtration, filtration, filter bags, sieves, etc. The edible parts of the plants used as raw materials for the plant-based milk in this invention are not particularly limited. In this invention, the plant-based milk is preferably selected from the group consisting of oat milk, walnut milk, and peanut milk. The oat milk used in this invention is not particularly limited, and general oat milk can be used. Examples of oat milk include the liquid obtained by filtering a heat-treated oat slurry (e.g., oat flour porridge, crushed oatmeal porridge, etc.). In the heat-treated oat slurry, the amount of water per 1 part by weight of oat is, for example, 2 to 10 parts by weight, preferably 3 to 8 parts by weight, more preferably 4 to 6 parts by weight, and even more preferably 4.5 to 5.5 parts by weight. The heat treatment temperature is, for example, 83 to 100°C, preferably 85 to 96°C, and more preferably 88 to 93°C. The mesh count of the sieve used to filter the heat-treated oat slurry