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AssigneeAmano Enzyme Manufacturing (China), Ltd.
InventorsPanhui WANG, Shaohui ZHAO
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The purpose of the present invention is to provide a processing technique with which it is possible to enhance the aroma of a plant protein food/beverage product ingredient and/or of a plant protein food/beverage product. By using a method for manufacturing a processed article of a plant protein food/beverage product ingredient and/or of a plant protein food/beverage product, the method including a step for treating a plant protein food/beverage product ingredient and/or a plant protein food/beverage product with a protein deamidation enzyme and a β-amylase, it is possible to enhance the raw-ingredient-derived aroma of the resultant processed article of the plant protein food/beverage product ingredient and/or of the plant protein food/beverage product.
A production method for a processed product of a plant protein food and drink material and/or a plant protein food and drink, the production method comprising a step of treating a plant protein food and drink material and/or a plant protein food and drink with a protein deamidase and a β-amylase.
An aroma enhancer for a plant protein food and drink material and/or a plant protein food and drink, the aroma enhancer comprising a protein deamidase and a β-amylase.
Dependencies are inferred from the claim text.