Title:
METHOD FOR MANUFACTURING VARIOUS PLANT-BASED EMULSIFIED FOODS
Document Type and Number:
WIPO Patent Application WO/2021/066005
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a technique with which it is possible to manufacture various emulsified foods such as plant-based whiteners and coffee drinks, plant-based liquid nutrition compositions, and plant-based cream substitutes, the various emulsified foods being such that vegetable protein ingredients are blended and having stability of physical properties such as satisfactory acid resistance, heat resistance, and emulsification stability. A method for manufacturing various plant-based emulsified foods in which the proportion of vegetable proteins to all proteins is 50 mass% or more, and the proportion of milk protein is less than 50 mass%, wherein the method for manufacturing the emulsified foods is characterized in that vegetable protein ingredients having all of the following characteristics a) – d) are used as raw materials:
a) Protein content of solid matter is 50 mass% or more;
b) NSI is 67 or greater;
c) Area ratio for 10,000 Da or more in the results of measuring the molecular weight distribution is 30-80%, and area ratio for at least 2,000 and less than 10,000 Da in said results is 20-50%; and
d) Does not gel when 22 mass% solution is heated for 30 minutes at 80°C.
Inventors:
KANO HIROSHI (JP)
MOTOYAMA TAKAYASU (JP)
INOUE RYOTA (JP)
MAEGAWA TAKAHIRO (JP)
MOTOYAMA TAKAYASU (JP)
INOUE RYOTA (JP)
MAEGAWA TAKAHIRO (JP)
Application Number:
PCT/JP2020/037134
Publication Date:
April 08, 2021
Filing Date:
September 30, 2020
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
International Classes:
A23C11/06; A23C13/14; A23D7/00; A23J3/00; A23L2/62; A23L9/20; A23L33/185; A23L33/19
Domestic Patent References:
| WO2014084094A1 | 2014-06-05 | |||
| WO2014171359A1 | 2014-10-23 | |||
| WO2019189810A1 | 2019-10-03 |
Foreign References:
| JP2013013395A | 2013-01-24 | |||
| JP2002101837A | 2002-04-09 |
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