A method for enhancing the flavor and/or the texture of a plant-based product
AssigneeNovozymes A/S
InventorKatja PUDER
Life of this patent
Estimating the term…
Abstract
The present invention relates to methods, uses and process for enhancing the flavor and/or the texture of a plant-based product, such as food or drinks. The present invention relates to use of one or more alpha galactosidases for enhancing the flavor and/or the texture of a plant-based product. The one or more alpha galactosidases can be added to plant-based products or in the process of preparing of a plant-based product.
Claims16
1-8. (canceled)
A method for enhancing the flavor and/or the texture of a plant-based product, the method comprising:
- a. adding one or more alpha galactosidases to a plant-based material and/or the plant-based product;
- and
- b. incubating the plant-based material and/or the plant-based product,
- wherein the plant-based product is a food and/or a drink.
A process for preparing a plant-based product with enhanced flavor and/or texture, the process comprising:
- a. soaking one or more plant materials;
- b. grinding the one or more plant materials to a slurry;
- c. adding one or more alpha galactosidases to the slurry;
- d. separating fiber from the slurry to obtain plant material base;
- and
- e. adding one or more alpha galactosidases to the plant material base,
- wherein the plant-based product is a food and/or a drink.
Dependencies are inferred from the claim text.