Plant-based viscous food and drink-producing enzyme preparation

Abstract

[Problems] To provide a technique for enhancing the viscosity of plant-based viscous foods and drinks. [Solution] The present technique provides a plant-based viscous food and drink-producing enzyme preparation, which contains α-amylase and cellulase. The plant-based viscous food and drink-producing enzyme preparation of the present technique can be used as a plant-based fermented food and drink-producing enzyme preparation or a plant-based lactic acid fermented food and drink-producing enzyme preparation. The present technique also provides a viscosity enhancer for plant-based viscous food and drink, which contains α-amylase and cellulase. The present technique further provides a method for producing plant-based viscous foods and drinks, and a method for enhancing the viscosity of plant-based viscous foods and drinks, which include a step of allowing α-amylase and cellulase to act on a plant-based raw material.

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