METHOD FOR PRODUCING PLANT PROTEIN-CONTAINING LIQUID FOOD

WIPO Patent Application WO/2023/190734

A1

The present invention addresses the problem of providing a plant protein-containing liquid food that contains a salt-containing seasoning and that exhibits an excellent salt resistance and does not coagulate even when heated.　It has been discovered that a plant protein-containing liquid food that exhibits an excellent salt resistance and does not coagulate even when heated, can be produced by: mixing a deamidation-processed plant protein starting material yielded by the action of a protein deamidase on a plant protein starting material, with a salt-containing seasoning such that the sodium content of the plant protein-containing liquid food is at least 0.3 weight% as the salt-equivalent amount; and heating and sterilizing.

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YANAGISAWA MASANOBU (JP)

PCT/JP2023/012916

October 05, 2023

March 29, 2023

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FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)

A23J3/14; A23C11/10; A23J3/16; A23J3/18; A23L5/00; A23L11/00; A23L11/60; A23L11/65

WO2020171106A1	2020-08-27
WO2022045152A1	2022-03-03
WO2021201277A1	2021-10-07
WO2020171105A1	2020-08-27

JPS4835459B1	1973-10-27
JP2002253166A	2002-09-10
JP2012213355A	2012-11-08
JP2015065848A	2015-04-13
JP2009159912A	2009-07-23
JP2016506732A	2016-03-07
JP2011062172A	2011-03-31
JP2008113636A	2008-05-22

ANONYMOUS: "“Knorr® Chicken Consomme” 5-piece box", AJINOMOTO CO., INC, 6 May 2021 (2021-05-06), XP093097719, Retrieved from the Internet [retrieved on 20231103]
ANONYMOUS: "Estimated amount of seasoning", AJINOMOTO PARK, 19 April 2021 (2021-04-19), pages 1 - 8, XP093097720, Retrieved from the Internet [retrieved on 20231103]
ANONYMOUS: "Chapter 2 Standard Table of Japan Food Composition 17. Seasonings and spices", JAPAN STANDARD TABLES OF FOOD COMPOSITION 2015 (SEVENTH EDITION), 1 January 2015 (2015-01-01), pages 34/5 - 38/5, XP093097721, Retrieved from the Internet [retrieved on 20231103]
ISAO SHIBASAKI: "Ultra-high temperature instant sterilization", NIPPON SHOKUHIN KOGYO GAKKAISHI - JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, NIPPON SHOKUHIN KAGAKUKOUGAKUKAI, JP, vol. 31 (32), no. 12 (3), 15 March 1985 (1985-03-15), JP , pages 882 (76), XP009550225, ISSN: 0029-0394, DOI: 10.3136/nskkk1962.32.3_234

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