Enzyme Preparation for Modifying Food Material
US-2015181913-A1 · Jul 2, 2015 · US
US2019037883A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2019037883-A1 |
| Application number | US-201816125297-A |
| Country | US |
| Kind code | A1 |
| Filing date | Sep 7, 2018 |
| Priority date | Mar 10, 2016 |
| Publication date | Feb 7, 2019 |
| Grant date | — |
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Provided is a vegetable protein-containing food having an excellent texture, preferably also having good flavor/taste. The vegetable protein-containing food can be produced by adding transglutaminase and glucose oxidase or adding transglutaminase, glucose oxidase and phospholipase to a food raw material containing a vegetable protein.
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1 . A method for producing a plant protein-containing food, the method comprising: adding a transglutaminase and a glucose oxidase to a food raw material containing a plant protein. 2 . The method according to claim 1 , which further comprises adding a phospholipase to the food raw material. 3 . The method according to claim 2 , wherein the phospholipase is phospholipase D. 4 . The method according to claim 1 , wherein the transglutaminase is added in an amount of 1.0×10 −4 U or larger per 1 g of the food raw material, and the glucose oxidase is added in an amount of 1.0×10 −4 U or larger per 1 g of the food raw material. 5 . The method according to claim 2 , wherein the phospholipase is added in an amount of 1.0×10 −3 U or larger per 1 g of the food raw material. 6 . The method according to claim 4 , wherein the plant protein-containing food is a food prepared by mixing a binding material containing the food raw material containing a plant protein, with another food raw material in a crumble form, and cooking the mixture, and wherein the amounts of the transglutaminase and glucose oxidase to be added are read as amounts per 1 g of the binding material. 7 . The method according to claim 5 , wherein the plant protein-containing food is a food prepared by mixing a binding material containing the food raw material containing a plant protein, with another food raw material in a crumble form, and cooking the mixture, and wherein the amounts of the transglutaminase, glucose oxidase, and phospholipase to be added are read as amounts per 1 g of the binding material. 8 . The method according to claim 1 , wherein the plant protein is a soybean protein. 9 . The method according to claim 1 , wherein the plant protein-containing food is a meat substitute food. 10 . The method according to claim 1 , wherein the plant protein-containing food is a Hamburg steak type food. 11 . An enzyme preparation for producing a plant protein-containing food, the preparation containing a transglutaminase and a glucose oxidase. 12 . The enzyme preparation according to claim 11 , wherein the plant protein-containing food is a meat substitute food. 13 . The enzyme preparation according to claim 11 , which further contains a phospholipase.
Phospholipase D (3.1.4.4) · CPC title
acting on CH-OH groups as donors (1.1) · CPC title
Vegetable proteins · CPC title
Transferases (2.) (ribonucleases C12N9/22) · CPC title
from soybean · CPC title
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