MODIFIER FOR FERMENTED VEGETABLE DRINKS AND FOODS

• Main Authors: KAMON, Masahiro, YAMASHIRO, Kan, HASHIMURA, Dai, HAYASHI, Takuma, TADA, Shusaku
• Format: Patent
• Language: English; French; German
• Published: 03.07.2024
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

[Summary][Problems] To provide a technique for promoting fermentation during the production of a fermented plant-base drink or food and improving the stringiness of the produced fermented plant-base drink or food.[Solution] The present technique provides a modifier for fermented plant-base drinks or foods, the modifier containing hemicellulase. The present technique also provides a method for producing a fermented plant-base drink or food, a method for promoting fermentation, and a method for improving stringiness, the methods comprising: an enzymatic action step for allowing hemicellulase to act on a portion or all of a plant-base raw material; and a fermentation step for performing fermentation.