12results about "Food denaturation" patented technology

The present compositions and methods relate to thermostabilization of phytase with phosphate and increasing the recovery of phytase during the production of heat-treated food or animal feed pellets that contain phytase.

A method for producing or processing a protein medium of plant, dairy, animal, or microbial origin, characterized in that, during one or more phases of the production or processing method, the state of the sulfur-containing thiol groups in the medium is controlled or modified by injecting a chosen gas or gas mixture, the reducing or oxidizing nature of which produces a specific effect on said groups. Figure from the abstract: Fig. 1

The present invention relates to heat stable protein compositions comprising whey protein and casein, and methods for producing such heat stable protein compositions. The present invention also relates to nutritional compositions comprising the heat stable protein compositions, and methods for producing nutritional compositions.

The invention discloses a method for improving the quality of high-salt liquid-state soy sauce, which comprises the following steps: treating dry soybeans for 10-16 hours by adopting a Co-60 gamma ray source according to the total dosage rate of 1.25-6.0 kGy / h and 20-60 kGy, so that the protein of the dry soybeans is denatured; mixing the dry soybeans with water of which the volume is 2-4 times that of the dry soybeans, and soaking for 4-8 hours; an NK type rotary high-pressure digester is adopted for cooking, the equipment parameter setting pressure is 0.1-0.3 MPa, and the time is 25-35 min; after the soybeans are cooked, flour is added according to the ratio of the soybeans to the flour being (3-6): 1, the mixture is cooled to 25-35 DEG C, mold starter is added and stirred uniformly, starter materials are put into a fermentation tank to be fermented for 2-3 days, after starter propagation is finished, the starter materials are transferred into a fermentation tank, 12-18% (w / v) saline water is added according to the ratio of 1: (2-2.5), and fermentation is performed for 120-180 days; s5, filtering the material liquid fermented in the step S5 by adopting a filtering device, and removing thalli and macromolecular colloids; and carrying out pasteurization at 75 to 78 DEG C for 15 to 20 minutes. According to the method, soybean protein can be moderately denatured to be in a state of being easily decomposed by enzyme, so that the soybean protein which is delicious in taste and excellent in quality is effectively produced.

A method for producing fermented shiitake mushroom sauce according to an embodiment includes adding lactose and sucrose to shiitake mushroom concentrate followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom, and mixing the lactic acid bacteria fermented product of shiitake mushroom prepared above with hot pepper extract, garlic extract, onion extract, and shiitake mushroom block, water, salt, lemongrass, and coriander, and the present invention also relates to fermented shiitake mushroom sauce produced by the aforementioned method.

The present invention relates to thermostable protein compositions comprising whey protein and casein, and methods for producing such thermostable protein compositions. The invention also relates to nutritional compositions comprising the thermostable protein composition, and to methods for producing such nutritional compositions.

The invention relates to a method for producing or transforming a protein-containing medium, of plant, dairy, animal or microbial origin, characterised in that, during one or more of the phases involved in the production or transformation process in question, the state of the sulfur-containing thiol groups of the medium is controlled or modified by injecting a selected gas or gas mixture having a reducing or oxidising nature that makes it possible to achieve a given action on the groups.

The present application relates to a method of producing natural nitrite, the method including preparing an extract from a plant containing nitrate, activating nitrate reductase within the plant extract, and inactivating the nitrate reductase. According to the method of producing the natural nitrite, nitrite may be produced in a high concentration from natural raw materials without inoculation of reducing bacteria.

A method for producing or processing a proteinaceous medium of plant, dairy, animal or microbial origin, characterized in that during one or more stages comprised in the production or processing course involved, the state of the mercaptosulfur groups of the medium is controlled or altered by injecting selected gases or gas mixtures, the reducing or oxidizing properties of the gas or gas mixture can achieve a given effect on the group.

An apparatus for the production of a meat analogue is provided, comprising: a first heating unit being operable to be heated to a temperature of at least about 90° C.; a first transfer means for transferring a meat batter comprising protein into the first heating unit; a second heating unit arranged in series with the first heating unit and being operable to heat a first heat-treated product obtained from the first heating unit to a temperature of at least about 140° C., a volume ratio of the first heating unit to the second heating unit being from about 1.5-1:1; a cooling unit being operable to cool down a second heat-treated product obtained from the second heating unit below water boiling temperature at ambient pressure when exiting the cooling unit; and a dividing unit being suitable for dividing the cooled down second heat-treated product obtained from the cooling unit into pieces.

A method of producing a viscosity-increased non-dairy food product, comprising providing a mixture of a deamidated oat base and a plant-based protein isolate, cross-linking glutamine units and lysine units of the protein isolate and oat proteins contained in the oat base by a transglutaminase enzyme, and fermenting the mixture by a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the method and uses thereof.

The present invention relates to a heat-stable protein composition comprising whey protein and casein, and a method for producing such a heat-stable protein composition. The present invention further relates to a nutritional composition comprising the heat-stable protein composition, and a method for producing the nutritional composition.