Plant milk treated with protein deamidase
AssigneesAmano Enzyme Inc., Amano Enzyme Europe Ltd.
InventorHiroki FUJIOKA
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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.
Claims19
A plant milk treated with a protein deamidase for mixing with a heated liquid food or beverage to prepare a plant milk-containing liquid food or beverage.
A method for producing a plant milk having improved dispersibility when mixed with a heated liquid food or beverage, the method comprising a step of treating a plant milk with a protein deamidase.
A method for producing a plant milk-containing liquid food or beverage, comprising a step of mixing a plant milk treated with a protein deamidase with a heated liquid food or beverage.
Dependencies are inferred from the claim text.