5results 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 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 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.