Manufacturing method for improved protein-containing food and formulation for improving protein-containing food

Patent metadata

Field	Value
Publication number	US-2016309746-A1
Application number	US-201615201813-A
Country	US
Kind code	A1
Filing date	Jul 5, 2016
Priority date	Jan 9, 2014
Publication date	Oct 27, 2016
Grant date	—

Abstract

A method for producing a modified food containing a protein and a preparation for modifying a food containing a protein are provided. A food raw material containing a protein is treated by using an oxidizing agent and/or an oxidoreductase in combination with a metal and/or a metal-containing substance to produce a food containing a protein.

First claim

1 . A method for producing a modified food containing a protein, the method comprising:
treating a food raw material containing a protein with an oxidoreductase, and a metal and/or a metal-containing substance, provided that such a method wherein the oxidoreductase is a glucose oxidase, the metal and/or metal-containing substance is metal-containing yeast, and the food containing a protein is a processed aquatic food is excluded.

2 . The method according to claim 1 , wherein the oxidoreductase consists of one or more kinds of enzymes selected from glucose oxidase, ascorbate oxidase, and phenol oxidase.

3 . The method according to claim 1 , wherein the metal-containing substance is metal-containing yeast.

4 . The method according to claim 3 , wherein the metal-containing yeast consists of one or more kinds of yeast selected from iron-containing yeast, chromium-containing yeast, copper-containing yeast, magnesium-containing yeast, and vanadium-containing yeast.

5 . The method according to claim 1 , wherein the metal-containing substance is a metal salt.

6 . The method according to claim 5 , wherein the metal salt is an iron salt.

7 . The method according to claim 1 , wherein the food containing a protein consists of one or more kinds of foods selected from a rice processed food, wheat processed food, egg processed food, meat processed food, and milk processed food.

8 . The method according to claim 1 , wherein 0.0001 to 100 U of the oxidoreductase is added per 1 g of the food raw material.

9 . The method according to claim 3 , wherein 0.00000025 to 0.0027 g of the metal-containing yeast in terms of dry weight is added per 1 g of the food raw material.

10 . The method according to claim 1 , which further comprises adding a substrate of the oxidoreductase.

11 . A preparation for modifying a food containing a protein, the preparation containing:
an oxidoreductase; and a metal and/or a metal-containing substance, provided that such a preparation wherein the oxidoreductase is a glucose oxidase, the metal and/or metal-containing substance is metal-containing yeast, and the food containing a protein is a processed aquatic food is excluded.

12 . The preparation according to claim 11 , wherein the oxidoreductase consists of one or more kinds of enzymes selected from glucose oxidase, ascorbate oxidase, and phenol oxidase.

13 . The preparation according to claim 11 , wherein the metal-containing substance is metal-containing yeast.

14 . The preparation according to claim 13 , wherein the metal-containing yeast consists of one or more kinds of yeast selected from iron-containing yeast, chromium-containing yeast, copper-containing yeast, magnesium-containing yeast, and vanadium-containing yeast.

15 . The preparation according to claim 11 , wherein the metal-containing substance is a metal salt.

16 . The preparation according to claim 15 , wherein the metal salt is an iron salt.

17 . The preparation according to claim 11 , wherein the food containing a protein consists of one or more kinds of foods selected from a rice processed food, wheat processed food, egg processed food, meat processed food, and milk processed food.

18 . The preparation according to claim 11 , which contains 0.00000005 to 0.0005 g of the metal and/or metal-containing substance in terms of metal amount per 1 U of the oxidoreductase contained in the preparation.

19 . The preparation according to claim 13 , which contains 0.000001 to 0.01 g of the metal-containing yeast in terms of dry weight per 1 U of the oxidoreductase contained in the preparation.

20 . The preparation according to claim 11 , which further contains a substrate of the oxidoreductase.

Assignees

• Ajinomoto Kk

Inventors

• Sato Hiroaki
• Nakagoshi Hiroyuki
• Kotani Masao
• Kobayashi Yoshie

Classifications

• A23L13/00

  Meat products; Meat meal; Preparation or treatment thereof · CPC title

• A21D8/047

  with yeasts · CPC title

• A23L7/109

  Types of pasta, e.g. macaroni or noodles · CPC title

• A23L13/48

  Addition of, or treatment with, enzymes (A23L13/74 takes precedence) · CPC title

• A23L29/06

  Enzymes · CPC title