29results about "Food ingredient as binding agent" patented technology

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of a meat anti-freezing adhesive containing plant polyphenol and ice structuring protein. The meat adhesive comprises the following components in percentage by mass: 0.1%-5% of ice structuring protein, 0.5%-10% of plant polyphenol, 9%-14% of glutamine transaminase, 30%-60% of sodium caseinate, 5%-20% of gelatin, 2%-5% of sodium tripolyphosphate, 2%-5% of sodium pyrophosphate and 10%-25% of maltodextrin. The invention provides a natural, efficient and multifunctional meat anti-freezing adhesive which can effectively inhibit ice crystal growth and recrystallization in the freezing process, reduce juice loss, firmly bond meat pieces and delay oxidation discoloration.

The present invention relates to the field of food. Herein disclosed is a method for preparing a non-animal protein food product or a cultured meat food product comprising adding a thermolabile glucoamylase protein preparation to an ingredient used in the preparation of said food product and processing the obtained glucoamylase protein preparation and ingredient composition into a non-animal protein food product or a cultured meat food product.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

The invention provides compositions for producing hydrogen rich water, nutraceuticals, cosmetics, pharmaceuticals, and other products. In one embodiment, the invention provides a composition, e.g., a tablet, including magnesium metal, at least one water-soluble acid, and a binding agent. The magnesium metal and at least one water-soluble acid may be present in amounts sufficient to maintain a pH of less than 7, e.g., at a specific time period after reaction, and a concentration of at least 0.5 mM H2 after reaction in 50 mL water in a container e.g., a sealed or an open container, e.g., at least 0.5 mM H2 after reaction in 100 mL water or at least 0.5 mM H2 after reaction in 500 mL water. The composition may also include a lubricant.

Provided are a β-1,3-1,6-glucan powder having high solubility in water, a glucan-containing composition using the powder or the like, a method for producing the β-1,3-1,6-glucan powder, an inclusion complex, a method for producing the inclusion complex, and a method for recovering a guest molecule. The β-1,3-1,6-glucan powder has a saturation solubility in water at 25°C of from 1.0 to 20.0 % by mass. The β-1,3-1,6-glucan powder is such that in a particle size distribution of β-1,3-1,6-glucans, determined by subjecting the β-1,3-1,6-glucan powder to dynamic light scattering measurements, a particle size of a peak representing a largest volume fraction is in a range from 5 nm to 15 nm, and a volume fraction of a peak outside of the particle size range from 5 nm to 15 nm is 30% or less of the volume fraction of the peak having the largest volume fraction.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

To provide non-animal based protein sources with functional properties.SOLUTION: There are herein provided compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof. In some embodiments, there are herein provided ingredients for producing egg-free food items. The ingredient composition for producing an egg-free food item may comprise a recombinant ovalbumin (rOVA), wherein the rOVA provides to the egg-free food item at least one egg white characteristic selected from gelling, foaming, whipping, fluffing, binding, springiness, aeration, coating, film forming, emulsification, browning, thickening, texturizing, humectant, clarification, and cohesiveness.SELECTED DRAWING: None

The application provides a kind of yellow Gongjiao fermentation composite stabilizer and the processing method for improving the stability of yellow Gongjiao fermentation, and relates to the technical field of lactic acid bacteria fermentation.The fermentation composite stabilizer includes jute ethanol extract, soybean peptide and xanthan gum, and the processing method for improving the stability of fermentation includes: removing the stem of yellow Gongjiao, washing with ozone bubbling, then washing with clean water, and centrifuging; cutting yellow Gongjiao, adding fermentation composite stabilizer and mixing evenly; adding activated lactic acid bacteria to yellow Gongjiao and mixing evenly, then adding garlic, ginger and salt into a fermentation tank and sealing for fermentation; fermenting and distilling rice, and adding distilled rice wine into fermented yellow Gongjiao for continuous fermentation to obtain soaked yellow Gongjiao.Compared with the traditional process, the method significantly improves the color and quality stability of yellow Gongjiao, retains flavor substances and nutritional ingredients, improves the quality of yellow Gongjiao, solves the problems such as quality control difficulty in the fermentation process of traditional method, and has good market prospect.

The present application has an object to provide a novel protein cross-linking method. By allowing both an oxidoreductase such as laccase and a protein deamidase such as protein glutaminase to act on a substrate protein, a cross-linking reaction is promoted.

The present invention relates generally to a nutritional composition for the development of aquatic crustaceans and fish species. More specifically, a nutritional formulation comprising n-3 and n-6 fatty acids and live Artemia for the tropical spiny rock lobster.

The invention relates to the technical field of emulsion stabilizers, in particular to a compound emulsion stabilizer, which is prepared from the following components in percentage by weight: 30 to 40 parts of sodium polyacrylate, 20 to 30 parts of sodium tripolyphosphate, 15 to 20 parts of propylene glycol alginate, 10 to 15 parts of pH stabilizer, 4 to 6 parts of amylase, 60 to 70 parts of protein powder, 50 to 55 parts of gluten fortifier and 40 to 50 parts of maltodextrin. The invention also relates to a preparation method of the compound emulsion stabilizer. The preparation method comprises the following steps: S1, preparing the basic raw materials of 30-40 parts of sodium polyacrylate, 20-30 parts of sodium tripolyphosphate, 15-20 parts of propylene glycol alginate, 10-15 parts of a pH stabilizer, 60-70 parts of protein powder, 50-55 parts of a gluten fortifier and 40-50 parts of maltodextrin. The prepared compound emulsion stabilizer can organically combine protein, starch and fat, is simple to use, stable in function and wide in application range, and can be fully combined with vegetable protein in meat products to replace fat, starch and the like.

The present invention provides compositions for producing hydrogen-enriched water, dietary supplements, cosmetics, pharmaceuticals, and other products. In one embodiment, the present invention provides a composition, e.g., a tablet, comprising magnesium metal, at least one water-soluble acid, and a binder. The magnesium metal and at least one water-soluble acid may be present in an amount sufficient to maintain a pH of less than 7, e.g., after a certain period of reaction, and in an amount sufficient to maintain a concentration of at least 0.5 mM H2 after reaction in 50 mL of water in a container, e.g., a sealed container or an open container, e.g., at least 0.5 mM H2 after reaction in 100 mL of water, or at least 0.5 mM H2 after reaction in 500 mL of water. The composition may also include a lubricant.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

The present invention provides a meat analog product comprising 10-60% by weight vegetable protein, at least 0.1% by weight binder, 10-60% by weight water, and 5-40% by weight non-hydrogenated vegetable fat, the non-hydrogenated vegetable fat having a saturated fatty acid (SAFA) content of at least 40% by weight and a solid fat content (SFC) at 20° C. of at least 20%. The present invention also provides a method for producing the meat analog product.

This disclosure generally describes comestible cell-based food products including a combination of cultured cells and dry cell powder and methods for preparing such cell-based food products. In one or more embodiments, the comestible cell-based food product comprises a mixture of cultured animal cells and dry cultured animal cell powder. For example, the comestible cell-based food product is produced by generating a homogenous mixture of cultured animal cells and dry cultured animal cell powder. In one or more embodiments, the dry cultured animal cell powder improves the texture of the resultant comestible cell-based food product by tailoring the hardness and / or adhesiveness of the comestible cell-based food product.

The present application belongs to the field of deep processing of agricultural products, and discloses a sugar-free sandwiched sea-nori product, which is prepared by using Porphyra yezoensis as raw material, high-amylose corn starch and inulin polysaccharide as adhesive, through vibration feeding, composite sandwiching, ultra-high temperature instant baking, cutting or non-cutting, and packaging. The sugar-free sandwiched sea-nori has the characteristics of low sweetness, outstanding sea-nori flavor, bright color and the like; the high-amylose corn starch and inulin polysaccharide, which are two kinds of dietary fibers beneficial to intestinal microorganisms of human body, are used as adhesive in the present application, and the adhesive cannot be digested by human body, so that the sugar-free sandwiched sea-nori is suitable for people with high blood sugar and high blood fat and the like.

A comestible cell-based food product is provided that comprises a mixture of cultured animal suspension cells and dry cultured animal cell powder, wherein the cultured suspension cells comprise non-human animal cells, the dry cultured animal cell powder comprises non-human animal cells, and the dry cultured animal cell powder modifies a texture of the comestible cell-based food product. Further, a method of making comestible cell-based food product is provided. The method comprises combining cultured culturing non-human animal cells in suspension, dehydrating a first portion of the non-human animal cells cultured in suspension to form and dry cultured animal cell powder. Further, the method comprises generating a homogeneous mixture from of a second portion of the combination of cultured non-human animal cells cultured in suspension and the dry cultured animal cell powder, and forming the homogeneous mixture into a shape of a food product.

The invention discloses a stomach space-occupying hydrogel tablet as well as a preparation method and application thereof. The preparation method comprises the following steps: carrying out cross-linking reaction on a hydrophilic polysaccharide compound and / or a derivative thereof and a water-soluble polymer to prepare hydrogel; crushing to obtain gel base material particles; and mixing the gel base material particles with an adhesive, sodium alginate, calcium chloride and ethanol, granulating, and tabletting. The gastric space-occupying hydrogel tablet provided by the invention takes a hydrophilic polysaccharide compound and / or a derivative thereof and a water-soluble polymer as cores, a three-dimensional network structure gel is formed through a cross-linking reaction, the three-dimensional network structure gel and other functional combinations are mixed, crushed and tableted to prepare the tablet, a core functional system of the gastric space-occupying hydrogel tablet is composed of a hydrophilic cross-linked gel base material and an adhesive, and the core functional system of the gastric space-occupying hydrogel tablet is composed of the hydrophilic cross-linked gel base material and the adhesive. The components can be singly selected or compounded for use according to performance requirements, so that collaborative optimization of mechanical strength, space occupying effect and biocompatibility is realized.

The invention relates to a mushroom-based meat substitute and a preparation method of the mushroom-based meat substitute. The preparation method comprises a sterilization step. The present invention aims to provide a variety of vegetarian or purely vegetarian meat substitutes that mimic the color, texture and / or flavor characteristics of meat, in particular cooked meat products.

To provide compositions for producing hydrogen rich water, nutraceuticals, cosmetics, pharmaceuticals, and other products.SOLUTION: In one embodiment, the present invention provides a composition, e.g., a tablet, including magnesium metal, at least one water-soluble acid, and a binding agent. The magnesium metal and at least one water-soluble acid may be present in amounts sufficient to maintain a pH of less than 7, e.g., at a specific time period after reaction, and a concentration of at least 0.5 mM H2 after reaction in 50 mL water in a container, e.g., a sealed or an open container, e.g., at least 0.5 mM H2 after reaction in 100 mL water or at least 0.5 mM H2 after reaction in 500 mL water. The composition may also include a lubricant.SELECTED DRAWING: None

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

A comestible cell-based food product is provided that comprises a mixture of cultured animal suspension cells and dry cultured animal cell powder, wherein the cultured suspension cells comprise non-human animal cells, the dry cultured animal cell powder comprises non-human animal cells, and the dry cultured animal cell powder modifies a texture of the comestible cell-based food product. Further, a method of making comestible cell-based food product is provided. The method comprises combining cultured culturing non-human animal cells in suspension, dehydrating a first portion of the non-human animal cells cultured in suspension to form and dry cultured animal cell powder. Further, the method comprises generating a homogeneous mixture from of a second portion of the combination of cultured non-human animal cells cultured in suspension and the dry cultured animal cell powder, and forming the homogeneous mixture into a shape of a food product.

The invention belongs to the technical field of food processing, and relates to high-crispness broad beans as well as a preparation method and application thereof. The technical problems that in the prior art, broad beans are uneven in crispness and high in broken bean content are solved. The invention provides a preparation method of high-crispness broad beans, which comprises the following steps: soaking broad beans in a baking soda solution, water and a salt solution in sequence to obtain soaked broad beans; mixing the broad beans with 10-30wt% of a glycerin aqueous solution, and carrying out microwave gelatinization to obtain gelatinized broad beans; and finally, dehydrating and frying, so that the obtained broad beans are high and uniform in crispness, and the proportion of broken beans is low. The invention further provides application of the high-crispness broad beans, the high-crispness broad beans are mixed with the mixed materials, the mixed material composite sauce is prepared from, by mass, 50-60 parts of concentrated beef paste, 15-25 parts of beef granules, 10-20 parts of corn starch, 0.5-1 part of pectin and 5-20 parts of glycerinum, the crispness of the broad beans is maintained, meanwhile, the product flavor is improved, and the broad beans are rich in meat fragrance.

The present invention addresses the problem of providing a novel protein crosslinking method. In the present invention, a crosslinking reaction is accelerated by causing both an oxidoreductase such as a laccase and a protein deamidase such as a protein glutaminase to act on a substrate protein.

The present invention relates generally to nutritional compositions for the development of aquatic crustacean and fish species, and more particularly to nutritional compositions comprising n-3 and n-6 fatty acids and live Artemia for tropical spiny rock lobsters.

The invention relates to the field of food. Disclosed herein is a method of making a non-animal protein food product or cultured meat food product, comprising: adding a heat labile glucoamylase protein formulation to an ingredient for making the food product, and processing the obtained glucoamylase protein formulation and ingredient composition into a non-animal protein food product or a cultured meat food product.

The invention discloses a traditional Chinese medicine composition and application thereof, and belongs to the technical field of hyperuricemia medicines. The traditional Chinese medicine composition comprises folium cortex eucommiae, cortex cinnamomi and poria cocos. The invention discloses the traditional Chinese medicine composition for the first time, the blood uric acid level of a hyperuricemia model mouse can be remarkably reduced and the kidney injury of the hyperuricemia model group mouse can be remarkably relieved by conventionally drinking water of the traditional Chinese medicine composition provided by boiling; the provided traditional Chinese medicine composition is simple in components and reasonable in compatibility, all the components are common tonifying medicinal materials or seasonings and have no toxic or side effects or small toxic or side effects, and no abnormality of mice is observed during the period of conventionally drinking water of the traditional Chinese medicine composition provided by boiling; the traditional Chinese medicine composition provided by the invention can be used as a tea beverage or a functional beverage, is low in cost, good in effect and simple in use method, and can effectively avoid psychological burden of patients on taking medicines.

This disclosure generally describes comestible cell-based food products including a combination of cultured cells and dry cell powder and methods for preparing such cell-based food products. In one or more embodiments, the comestible cell-based food product comprises a mixture of cultured animal cells and dry cultured animal cell powder. For example, the comestible cell-based food product is produced by generating a homogenous mixture of cultured animal cells and dry cultured animal cell powder. In one or more embodiments, the dry cultured animal cell powder improves the texture of the resultant comestible cell-based food product by tailoring the hardness and / or adhesiveness of the comestible cell-based food product.

To provide compositions for producing hydrogen rich water, nutraceuticals, cosmetics, pharmaceuticals, and other products.SOLUTION: In one embodiment, the present invention provides a composition, e.g., a tablet, including magnesium metal, at least one water-soluble acid, and a binding agent. The magnesium metal and at least one water-soluble acid may be present in amounts sufficient to maintain a pH of less than 7, e.g., at a specific time period after reaction, and a concentration of at least 0.5 mM H2 after reaction in 50 mL water in a container, e.g., a sealed or an open container, e.g., at least 0.5 mM H2 after reaction in 100 mL water or at least 0.5 mM H2 after reaction in 500 mL water. The composition may also include a lubricant.SELECTED DRAWING: None