Method for producing processed vegetable milk having improved dispersion stability and/or solubility

The purpose of the present invention is to provide a processing technique for improving the dispersion stability and/or solubility of vegetable milk. By treating walnut milk and/or peanut milk with protein deamidase and lipase, the dispersion stability of the obtained processed walnut milk and/or processed peanut milk can be improved. By treating the oat milk with the protein deamidase and the cyclodextrin glucanotransferase, the dispersion stability of the obtained processed oat milk can be improved. By treating a vegetable milk selected from the group consisting of black soybean milk, peanut milk, and coconut milk with a protein deamidase and a cyclodextrin glucanotransferase, the solubility of the obtained processed vegetable milk can be improved. 本发明的目的在于，提供一种提高植物性奶的分散稳定性和/或溶解性的加工技术。通过利用蛋白质脱酰胺酶和脂肪酶处理核桃奶和/或花生奶，能够提高得到的加工核桃奶和/或加工花生奶的分散稳定性。通过利用蛋白质脱酰胺酶和环糊精葡聚糖转移酶处理燕麦奶，能够提高得到的加工燕麦奶的分散稳定性。通过利用蛋白质脱酰胺酶和环糊精葡聚糖转移酶处理选自黑豆奶、花生奶和椰子奶中的植物性奶，能够提高得到的加工植物性奶的溶解性。