公开(公告)号：EP4326078A1

公开(公告)日：2024-02-28

申请号：EP22722068.8

申请日：2022-04-21

申请人： Cross Cultured Foods PBC

发明人： CHU, Nathaniel

IPC分类号： A23C20/02 ,  A23L11/40 ,  A23L11/45

公开(公告)号：EP4212626A1

公开(公告)日：2023-07-19

申请号：EP21866837.4

申请日：2021-09-09

申请人： Amano Enzyme Inc.

发明人： SAKAI, Kiyota

IPC分类号： C12P21/02 ,  A23C11/10 ,  A23J3/16 ,  A23L11/00 ,  A23L11/45 ,  A23L11/60 ,  A23L11/65

摘要： The purpose of the present invention is to provide a processing technology for enhancing the crosslinkage effect of a protein. A processed protein obtained by a method of producing a processed protein, said method comprising a crosslinkage step for treating a protein with laccase and transglutaminase, has an enhanced crosslinkage effect.

公开(公告)号：EP4162811A1

公开(公告)日：2023-04-12

申请号：EP21946174.6

申请日：2021-10-13

申请人： Daesang Corporation

发明人： KIM, Tae Hoon ,  KIM, Yong Gun ,  KIM, Seong Pil ,  BYUN, Myung Hee ,  JIN, Joong Hyun

IPC分类号： A23L11/00 ,  A23L11/45 ,  A23L11/65 ,  A23L29/212 ,  A23P30/20

摘要： The present invention relates to a composition for preparing a protein-containing noodle comprising a vegetable raw material and a method for preparing a protein-containing noodle using the same, and the composition for preparing a protein-containing noodle of the present invention comprises vegetable protein, potato fiber, alginate, and starch. According to the present invention, low-calorie, high-protein-containing noodles with high protein content and excellent flavor may be prepared by using vegetable protein as the main raw material for noodles, and the mouthfeel and textural properties of the noodles may be greatly improved by using the vegetable protein in combination with potato fiber, alginate, and starch. In addition, the raw material pretreatment and noodle making process are simplified, and thus, noodles may be prepared in a simple way and may be applied to mass production.