Abstract

An objective of the present invention is to provide a processing technique enabling addition of umami to a hemp beverage/foodstuff or foodstuff material. A processed hemp beverage/foodstuff or foodstuff material obtained by a method for manufacturing a processed hemp beverage/foodstuff or foodstuff material comprising a step of processing a hemp beverage/foodstuff or foodstuff material with a filamentous fungi-derived protease has added umami.

IPC Classes  ?

• A23C 11/10 - 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
• A23J 3/14 - Vegetable proteins
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Abstract

One purpose of the present invention is to provide a processing technology that can increase the solubility of a processed hemp protein-including liquid composition while suppressing changes in flavor. Solubility has been increased while suppressing changes in flavor in this processed hemp protein-including liquid composition, which is obtained through a processed hemp protein-including liquid composition production method including a step in which a liquid composition that includes a hemp protein is treated with a bacteria-derived protease and a protein deamidating enzyme.

IPC Classes  ?

• A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
• A23C 11/10 - 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
• A23J 3/14 - Vegetable proteins

Abstract

The purpose of the present invention is to provide a technique for producing a rice protein-containing liquid composition having improved smoothness. The rice protein-containing liquid composition, obtained by a method which is for producing a rice protein-containing liquid composition and comprises a step for treating a rice protein-containing liquid material with a protein deamidase, has improved smoothness.

IPC Classes  ?

• A23J 3/14 - Vegetable proteins
• A23L 2/66 - Proteins
• A23L 2/38 - Other non-alcoholic beverages

Abstract

The present invention addresses the problem of creating an effective means for preventing the coagulation of a plant milk under high temperature conditions. To solve this problem, a plant milk is treated with a protein deamidase to thereby prevent the coagulation of the plant milk in the case of adding to a hot liquid beverage, a hot liquid food, etc.

IPC Classes  ?

• A23C 11/10 - 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
• A23F 5/46 - Coffee flavourCoffee oilFlavouring of coffee or coffee extract
• A23F 3/40 - Tea flavourTea oilFlavouring of tea or tea extract
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• C12N 9/80 - Hydrolases (3.) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides

Abstract

It is an object of the present invention to achieve a simplified process of producing a yeast extract, improved production efficiency, reduced production costs, and the like. A yeast cell lysate is treated with a ribonuclease and AMP-deaminase simultaneously to improve production efficiency. Use of heat-resistant AMP-deaminase allows reactions with the ribonuclease and the AMP-deaminase to proceed simultaneously in an efficient manner.

IPC Classes  ?

• A23L 31/15 - Extracts
• C12N 9/22 - Ribonucleases

Abstract

One purpose of the present invention is to provide a processing technology that can increase the solubility of a processed hemp protein-including liquid composition while suppressing changes in flavor. Solubility has been increased while suppressing changes in flavor in this processed hemp protein-including liquid composition, which is obtained through a processed hemp protein-including liquid composition production method including a step in which a liquid composition that includes a hemp protein is treated with a bacteria-derived protease and a protein deamidating enzyme.

IPC Classes  ?

• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
• A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
• A23L 2/52 - Adding ingredients
• A23L 2/66 - Proteins
• A23L 33/185 - Vegetable proteins

Abstract

An objective of the present invention is to provide a processing technique enabling addition of umami to a hemp beverage/foodstuff or foodstuff material. A processed hemp beverage/foodstuff or foodstuff material obtained by a method for manufacturing a processed hemp beverage/foodstuff or foodstuff material comprising a step of processing a hemp beverage/foodstuff or foodstuff material with a filamentous fungi-derived protease has added umami.

IPC Classes  ?

• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23C 11/00 - Milk substitutes, e.g. coffee whitener compositions
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 2/52 - Adding ingredients
• A23L 2/66 - Proteins
• A23L 2/38 - Other non-alcoholic beverages
• A23L 33/185 - Vegetable proteins

Abstract

It is an object of the present invention to provide a practical means of producing cysteine from glutathione that is also suitable for use in the field of foods. Cysteine is produced from glutathione by a first step of producing cysteinylglycine by the action of a γ-glutamyl peptidase derived from a microorganism on reduced glutathione; and a second step of producing cysteine by the action of an acid protease derived from a microorganism on the cysteinylglycine.

IPC Classes  ?

• C12P 13/12 - MethionineCysteineCystine
• C12N 9/54 - Proteinases derived from bacteria bacteria being Bacillus
• C12N 9/62 - Proteinases derived from fungi from Aspergillus
• C12P 21/02 - Preparation of peptides or proteins having a known sequence of two or more amino acids, e.g. glutathione

Abstract

The purpose of the present invention is to provide a technique for producing a rice protein-containing liquid composition having improved smoothness. The rice protein-containing liquid composition, obtained by a method which is for producing a rice protein-containing liquid composition and comprises a step for treating a rice protein- containing liquid material with a protein deamidase, has improved smoothness.

IPC Classes  ?

• A23J 3/14 - Vegetable proteins
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 2/52 - Adding ingredients
• A23L 2/38 - Other non-alcoholic beverages

Abstract

A dispersibility of a vegetable milk under a high temperature condition is increased by treating the vegetable milk with a protein deamidase. When the protein deamindase-treated vegetable milk is added to a liquid beverage or a liquid food at a high temperature, an aggregation in the protein deamindase-treated vegetable milk is prevented.

IPC Classes  ?

• A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
• A23L 11/30 - Removing undesirable substances, e.g. bitter substances
• A23C 11/10 - 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

Abstract

Aggregation in a nut milk is prevented by increasing dispersibility of the nut milk by treating the nut milk with a protein deamidase. When the protein deamidase-treated nut milk is added to a liquid beverage or a liquid food, aggregation in the protein deamidase-treated nut milk is prevented due to the increased dispersibility of the protein deamidase-treated nut milk.

IPC Classes  ?

• A23C 11/10 - 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
• A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
• C12N 9/80 - Hydrolases (3.) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides

Abstract

The purpose of the present invention is to provide a processing technology that exhibits an excellent solubilization effect on a plant-derived protein-containing liquid composition. This method for producing a plant-derived processed protein-containing liquid composition comprises a step for processing a plant-derived protein-containing liquid composition by using a protein deamidase and a protease. The plant-derived processed protein-containing liquid composition obtained from said production method has increased solubility.

IPC Classes  ?

• A23J 3/14 - Vegetable proteins
• A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
• A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
• A23L 11/60 - Drinks from legumes, e.g. lupine drinks
• A23L 2/66 - Proteins
• A23L 2/38 - Other non-alcoholic beverages
• A23L 7/10 - Cereal-derived products
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Abstract

The present invention addresses the problem of creating an effective means for preventing the coagulation of a vegetable milk under high temperature conditions. To solve this problem, a vegetable milk is treated with a protein deamidase to thereby prevent the coagulation of the vegetable milk in the case of adding to a hot liquid beverage, a hot liquid food, etc.

IPC Classes  ?

• A23C 11/10 - 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
• A23L 2/38 - Other non-alcoholic beverages
• A23L 7/10 - Cereal-derived products
• A23L 11/60 - Drinks from legumes, e.g. lupine drinks
• A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
• C12N 9/10 - Transferases (2.)

Abstract

The present invention addresses the problem of providing a method for improving the texture of a protein.　By allowing a protein deamidase to act on a substrate protein, the mouthfeel of the protein can be smoothened, and the texture thereof can be improved.

IPC Classes  ?

• A23J 3/14 - Vegetable proteins
• A23J 3/16 - Vegetable proteins from soybean
• A61P 3/02 - Nutrients, e.g. vitamins, minerals
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 33/185 - Vegetable proteins
• A61K 38/02 - Peptides of undefined number of amino acidsDerivatives thereof
• C12P 21/00 - Preparation of peptides or proteins
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 2/66 - Proteins

Abstract

The present invention addresses the problem of simplifying production steps for a yeast extract, improving production efficiency, reducing production costs, and the like.　In the present invention, a yeast lysate is treated simultaneously with a ribonuclease and an AMP-deaminase to improve the production efficiency. By utilizing a heat-resistant AMP-deaminase, reaction catalyzed by ribonuclease and reaction catalyzed by AMP-deaminase can be carried out simultaneously in an efficient manner.

IPC Classes  ?

• A23L 31/15 - Extracts

Abstract

The present invention addresses the problem of providing a practical means for producing cysteine from glutathione, said means being suited for use in the field of foodstuffs. The present invention produces cysteine from glutathione using a first step in which a γ-glutamyl peptide hydrolase derived from a microorganism acts on reduced glutathione to produce cysteinylglycine, and a second step in which an acid protease derived from a microorganism acts on the cysteinylglycine to produce cysteine.

IPC Classes  ?

• C12P 13/12 - MethionineCysteineCystine
• C12N 9/54 - Proteinases derived from bacteria bacteria being Bacillus
• C12N 9/62 - Proteinases derived from fungi from Aspergillus

Abstract

The present invention addresses the problem of creating an effective means for preventing the coagulation of a vegetable milk under a high temperature condition. The dispersibility of a vegetable milk under a high temperature condition is increased by treating the same with a protein deamidase. Thus, when the vegetable milk is added to a liquid beverage, a liquid food, etc. at a high temperature, the coagulation of the vegetable milk is prevented.

IPC Classes  ?

• A23C 11/10 - 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
• A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
• C12N 9/10 - Transferases (2.)

Abstract

The present invention addresses the problem of creating an effective means for preventing the coagulation of a nut milk. The dispersibility of a nut milk is increased by treating the same with a protein deamidase. Thus, when the nut milk is added to a liquid beverage, a liquid food, etc., the coagulation of the nut milk is prevented.

IPC Classes  ?

• A23C 11/10 - 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
• A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
• C12N 9/10 - Transferases (2.)

Abstract

The present invention addresses the problem of creating an effective means for preventing the coagulation of a nut milk. The dispersibility of a nut milk is increased by treating the same with a protein deamidase. Thus, when the nut milk is added to a liquid beverage, a liquid food, etc., the coagulation of the nut milk is prevented.

IPC Classes  ?

• A23C 11/10 - 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
• A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
• C12N 9/10 - Transferases (2.)

Abstract

The present invention addresses the problem of creating an effective means for preventing the coagulation of a vegetable milk under a high temperature condition. The dispersibility of a vegetable milk under a high temperature condition is increased by treating the same with a protein deamidase. Thus, when the vegetable milk is added to a liquid beverage, a liquid food, etc. at a high temperature, the coagulation of the vegetable milk is prevented.

IPC Classes  ?

• A23C 11/10 - 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
• A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
• C12N 9/10 - Transferases (2.)