US 12,751,466 B2 · Method for producing plant-based milk fermentation product

Abstract

An object of the present invention is to provide a method for producing a vegetable milk fermented product obtained by applying a protease or cellulase to vegetable milk, the vegetable milk fermented product has less bitterness without undergoing an enzyme inactivation step. A method for producing a vegetable milk fermented product, comprising: a first step of mixing vegetable milk and lactic acid bacteria to obtain a mixed liquid; and then a second step of fermenting the mixed liquid; wherein before the second step is completed, a step of adding a protease from Paenibacillus sp. or Trichoderma sp. to the vegetable milk or the mixed liquid (protease addition step) or a step of adding a cellulase from Trichoderma sp. (cellulase addition step) to the vegetable milk or the mixed liquid is performed.

Claims7

Dependent claims

A method for producing a vegetable milk fermented product, the method comprising:

mixing vegetable milk and lactic acid bacteria to obtain a mixed liquid;
fermenting the mixed liquid;
and
adding a protease from Paenibacillus sp. to the vegetable milk or the mixed liquid,
wherein the adding of the protease is performed before the fermenting of the mixed liquid is completed and at substantially the same time as the mixing of the vegetable milk and the lactic acid bacteria,
wherein an enzyme inactivation process is not conducted at the end of the fermentation process, and
wherein an amount of the protease added to the vegetable milk or the mixed liquid is from 0.01 to 20.0 PU/g based on the total mass of the vegetable milk.

4 more elements

Dependencies are inferred from the claim text.

Method for producing plant-based milk fermentation product

Life of this patent

Method for producing plant-based milk fermentation product

Life of this patent

Abstract

Claims7