The present invention relates to preparation of a plant-based fermented dairy alternative where the plant-based substrate is treated with an endopeptidase, preferably a specific endopeptidase selected from trypsin-like endopeptidase, lysine-specific endopeptidase or glutamyl-specific endo-peptidase. Further preferred is the combination with a phospholipase.

The purpose of the present invention is to provide a cheese alternative producing technique with which it is possible to add improved stretchability to a cheese alternative containing plant protein and starch. A stretchable cheese alternative producing method including a step for treating a material composition containing plant protein and starch with protease provides a cheese alternative having improved stretchability.

The present invention relates to ready-to-eat and ready-to-drink products and methods of making the same. The present invention further relates to a method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre and/or other edible component of a cereal to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.

To provide a technique for reducing saccharides in plant-base drinks or foods.

The present technique provides a method for producing plant-base drinks or foods and a method for reducing saccharides in plant-base drinks or foods, which include a step for causing a maltotriose-generating enzyme to act on a plant-base raw material. In the production method according to the present technique, a step for causing a carbohydrate oxidase to act on a plant-base raw material can be further performed. The present technique also provides an enzymatic agent that is for reducing saccharides and that contains a maltotriose-generating enzyme. The enzymatic agent for reducing saccharides according to the present technique can further contain a carbohydrate oxidase.

The present invention relates to a method of producing a dairy product comprising galacto-oligosaccharides (GOS) where a milk-based substrate is incubated with a Bifidobacterium de-rived beta-galactosidase having transgalactosylating activity and the beta-galactosidase is heat inactivated.

A method of whitening a beverage or liquid food includes introducing a plant nut milk cooled to a temperature below room temperature to the beverage or liquid food to produce a whitened beverage or liquid food. The nut milk is obtained from a raw material nut and treated with a protein deamidase.

A method for preparing deamidated sweet whey protein powder via enzymatic deamidation; a whey protein beverage exhibiting high clarity and is essentially turbidity-free, and its method of preparation using the deamidated sweet whey protein powder.

The present invention aims to provide a method for producing plant-derived milk that can prepare foamed milk having a sufficient amount of air bubbles. In addition, the present invention aims to provide a method for improving dispersion stability of plant-derived milk during production thereof. A method for producing plant-derived milk, or a method for improving dispersion stability of plant-derived milk during production thereof, including treating a raw material containing a plant-derived protein with two or more types of enzymes selected from the group consisting of (1) lipase, (2) glucose oxidase, (3) cell wall degrading enzyme, (4) protease, (5) transglutaminase, and (6) phospholipase (or one or more types of enzymes selected from these and an alkali metal salt). An enzyme preparation for modifying plant-derived milk or for improving dispersion stability of plant-derived milk during production thereof, the preparation containing two or more types of enzymes selected from the group consisting of the (1) to (6) (or one or more types of enzymes selected from these and an alkali metal salt).