117results about "Food ingredient as binding agent" patented technology

Nutrient clusters for food products, such as for addition to Ready-To-Eat cereals, are made in the form of aggregates or clusters comprising a first particulate component; a nutrient powder blend, and sufficient binder to adhere the powder to the particulates. The nutrient clusters are in the form of pieces each weighing from about 0.3 to 5 g. and having a moisture content of about 2% to 10%. Such nutrient clusters are prepared by applying a liquid binder to the particulates to form sticky particulates, adding a powdered nutrient blend, and curing the mixtures to form hardened dried nutrient clusters. The nutrient cluster can contain 100% US recommended daily allowance of essential vitamins and minerals and can contain added macronutrients such as soy proteins, soluble fiber, and / or calcium in nutritionally dense form in as little as 5 to 15 g of nutrient clusters. The clusters find particular suitability for use in providing to-order customized cereal products in response to particular customer requirements for nutrition.

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and / or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

Soy-containing beverage comprising an aqueous liquid containing deflavored soy protein material are provided. Especially preferred beverage include flavored soymilk beverage and soymilk smoothies.

A savory bar with good organoleptic properties. In one embodiment, the bar includes a binder comprising i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and / or fatty acid moieties. The food bar according the invention may include, for example, from 0.5 to 40 wt. % of the binder. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. The amount of sugar solids present in the overall bar is typically limited to no greater than 10 wt. % sugar solids, especially no greater than 5 wt. %. In accordance with another embodiment of the invention, the savory food bar comprises a binder including one or more fibrous ingredients having fewer than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50%, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and the binder including no greater than 5 wt. % mono- and disaccharide solids. The invention is also directed to the binder and to processes of preparing the binder and the food bars.

Disclosed are cereal binder compositions having reduced carbohydrate content as compared to present carbohydrate binders. Also disclosed are methods for producing agglomerated cereal products using binders comprising a substantially gluten-free protein in combination with carbohydrate.

The invention relates to a method for eliminating unwanted accompanying substances, particularly fragrance, flavor, and colour components, from vegetable proteins. Said method encompasses the following steps: (i) a vegetable raw material is extracted using an extracting agent such that, a vegetable protein extract is obtained; (ii) an inorganic adsorber material is added to the vegetable protein extract, a process in which unwanted accompanying substances, especially fragrance, flavor, and / or colour components, are bonded to the inorganic adsorber material.

The invention provides wet food compositions that have the characteristics of dry food compositions. The compositions contain from about 90 to about 99% of one or more meat emulsion chunks and from about 1 to about 10% of one or more binders. The compositions are made using a method that produces compositions having a moisture content greater than 45% but, surprisingly, have the characteristics of dry food compositions. The compositions have the relatively high palatability advantages of wet food compositions while having the desirable physical characteristics of dry food compositions.

The present invention discloses a high dietary fiber cereal food and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. The high dietary fiber cereal food comprises, by weight, 30-50% of wheat, 10-30% of oats, 3.5-10% of rice, 0-15% of corn, 0-10% of buckwheat, 0-10% of soybean, 3.5-10% of fruit and vegetable powder, 3-8% of a binder, 2-5% of a barley malt extract, and 2-5% of a water-soluble dietary fiber supplement. The preparation method comprises: (1) preparing powder; (2) blending a slurry; (3) drying; (4) grading; and (5) packaging. According to the present invention, the diverse requirements of people on the cereal food can be met, the high dietary fiber cereal food has characteristics of reasonable cereal matching, high fiber content, unique flavor and crisp taste, is further added with the water-soluble dietary fiber supplement with the prebiotic effect, and can be adopted as the food ingredient and the substitute cereal food; and the preparation method is simple, the cost is low, and the industrial production requirements can be met.

A granule comprising a carrier composed of porous calcium silicate; a functional substance which is an oily liquid or a low-melting solid and a water-soluble antioxidizing agent, which are adsorbed on the carrier; and a granulating component. The problem to be solved is to improve storage stability of a powdered or tableted functional substance, for example, vitamin A to the level causing no problem in practical use.

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and / or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products.

The invention discloses a maca hawthorn chewable tablet which can solve the problems that maca is bad in taste, effective constituents of the maca are dissolved slowly, and the bioavailability is low, and is characterized by comprising the following bulk pharmaceutical chemicals and auxiliary materials by weight parts: 40 parts of maca powder, 40 parts of hawthorn powder, 5-15 parts of saccharose, 0.05-0.2 part of axipatan, 5-15 parts of an adhesive and 1-2 parts of magnesium stearate or talcum powder; the adhesive is selected from one or a mixture containing two of dextrin, starch with low substitution degree, and maltodextrin; hawthorns are use as a corrigent, and a sweetening agent is added; the taste of the tablet is good; the bad smell of the maca can be relatively well hidden; the eating desire of people is increased; the chewable tablet is high in bioavailability, fast in efficacy playing, easy to eat, and low in cost, and can achieve the hygienic standard easily, and can strengthen the sexual capacity, relieve fatigues, improve the fertility, adjust the internal secretion, improve the sleep, strengthen the immunity of bodies, maintain beauty, keep young, adjust internal demand balance, and prevent aging.

The invention discloses a preparation method of an instant chinquapin powder. The preparation method comprises the steps of (1) fresh fruit selecting; (2) shelling; (3) blanching and color protecting; (4) rinsing; (5) performing homogenate; (6) fine grinding; (7) enzymatic hydrolysis; (8) size mixing; (9) homogenizing; (10) spray drying; (11) plasma processing; (12) fluidized bed pelleting; (13) modified atmosphere packaging; (14) sieving; and (15) testing and warehousing. The prepared chinquapin powder can be dissolved and disperse in water by virtue of the brewing of warm water without formation of block masses, is uniform and stable in a solution, is fragrant, sweet, fine and smooth in the taste and is a leisure nutrition food which is convenient to eat.

Non-sweet binder compositions, food products comprising such binder compositions, and methods of preparing food products comprising such binder compositions are provided.

Soy-containing fermented products, especially soy-containing yogurts, beverage, as well as methods for producing such products, are provided. The soy-containing fermented products are prepared using deflavored soy protein material, preferably deflavored soy milk.

The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, essentially no starch and a gum in an amount sufficient to act as a binder once the composition exits the extruder. The present invention also includes extruded food particles that do not use starch as a binder.

The invention belongs to the field of food processing, and provides a processing method of vegetable protein substitute meat. The processing method comprises the following steps: (1) soaking and tumbling vegetable tissue protein and liquid emulsion; (2) filling the plant tissue protein obtained in the step (1) with a liquid emulsion through a vacuumizing process; (3) adding a colloid adhesive into the plant tissue protein obtained in the step (2) and tumbling; (4) enabling the surface layer of the plant tissue protein obtained in the step (3) to be full of a colloid adhesive through a vacuumizing process; and (5) pressing the mixture of the plant tissue protein and the colloid adhesive in the step (4) into a shape by using a mold, and heating, curing and shaping to obtain the vegetable protein substitute meat. The vegetable protein substitute processed by the method is large in meat loaf, juicy and tender in taste, the plant tissue egg fiber is full of fat, and rich grease exists during frying.

The present invention discloses stomach-strengthening water chestnut and beef artificial rice which is prepared from the following raw materials in parts by weight: 140-150 parts of rice flour, 10-15 parts of beef, 5-7 parts of green tea leaves, 15-20 parts of refined konjac flour, 18-20 parts of water chestnuts, 7-8 parts of Lentinus edodes powder, 10-12 parts of strawberries, 4-6 parts of bracken, 1-2 parts of radix puerariae, 1.2-1.5 parts of beautiful millettia roots, 1-2 parts of lycium chinensis leaves, 1-2 parts of fish oil, a proper amount of starch, a proper amount of salt and a proper amount of water. The artificial rice has two coating layers, so that the artificial is not prone to being deformed and broken at the time of soaking and cooking to better keep the grain shape; the refined konjac flour has better viscosity to strengthen the viscosity, elasticity and extensibility between materials; the beef and water chestnuts contain rich proteins, amino acids, unsaturated fatty acids, multi-vitamins and trace elements, can enhance the body resistance to disease, and have effects in tonifying middle-Jiao and Qi, nourishing spleen and stomach, etc.

Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.

The invention discloses a formula of elastic and crispy sausages. The elastic and crispy sausages are prepared from following raw materials in parts by weight: 10-16 parts of chicken, 8-13 parts of crushed fat, 8-14 parts of plant oil, 17-25 parts of ground meat, 40-62 parts of ice water, 0.1-0.3 part of monoglyceride, 0.2-0.5 part of phosphate, 1.2-1.9 parts of table salt, 0.6-1.0 part of white granulated sugar, 0.001 part of allura red, 0.01-0.02 part of monascus red, 0.2-0.6 part of konjac glucomannan, 1.3-2.6 parts of protein isolate powder, 2.1-4.6 parts of methylcelluloses, 0.2-0.6 part of chicken balm, 0.1-0.4 part of a soybean odor covering agent, 0.1-0.5 part of carrageenan, 0.1-0.4 part of white pepper powder, 0.2-0.6 part of spicy powder, 1-4 parts of corn modified starch and 0.8-1.5 parts of corn starch. According to the formula of the elastic and crispy sausages, the methylcelluloses are added into the formula of elastic and crispy sheets to be used as a bonding agent; the elastic and crispy sausages have good thickening property, bonding property, water-retaining property, wettability and oil-retaining property. After the methylcelluloses are added, the structure of a product can be changed; compared with common crispy sausages, the elastic and crispy sausages have better toughness and more crispy mouth feel.

The invention discloses a whole nutrition cereal energy bar and a preparation method thereof. The whole nutrition cereal energy bar is mainly prepared from the following raw materials by mass percentage: 20 to 40 percent of cereal powder, 10 to 30 percent of protein powder, 5 to 10 percent of puerariae thomsonii radix, 3.0 to 10 percent of carrot powder, 1.0 to 4.0 percent of flos osmanthi fragrantis powder, 1.0 to 3.0 percent of black sesame, 2.0 to 10 percent of nuts or dry fruit and 25 to 35 percent of bonding agents. The preparation method of the whole nutrition cereal energy bar comprisesthe following steps of raw material weighing, raw material mixing, heating boiling and shaping cooling. The whole nutrition cereal energy bar provided by the invention has the advantages that the mouthfeel is good; the sweetness is proper; the nutrition value is high; the carrying is easy; the eating is convenient; the whole nutrition cereal energy bar is cereal bar type food capable of fast supplementing energy required by the body.

Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

The invention relates to a making method of rice noodles made of coarse cereals and smooth in mouthfeel. The method comprises the following steps: I, the rice noodles comprise the following raw materials in mass ratio: 60 parts of rice flour, 20 parts of cassava meal, 10 parts of corn flour, 30 parts of white whole wheat flour, 0.5 part of gypsum and 0.2 part of sodium phosphate; II, the cassava meal is mixed with water, wherein the mass ratio of cassava meal to water is 1:5, and then the mixture is decocted and prepared to form thin cassava paste liquid; III, the rice flour, the corn flour, the white whole wheat flour, the gypsum and sodium phosphate are uniformly mixed, and the thin cassava paste liquid is poured into the mixed materials while fully stirring to form soft dough; IV, the soft dough is pressed mechanically to pass through rice noodle die holes to form soft rice noodles; V, the soft rice noodles are air dried or dried, so that the rice noodles made of coarse cereals are obtained.

The invention discloses a papaya drink and a processing method thereof. The papaya drink is prepared from the following raw materials by weight part: 50-60 of papaya, 3-5 of radix puerariae powder, 2-3 of citric acid, 0.6-1 of pectinase, 2-4 of white paeony roots, 1-3 of gentian, 2-3 of Rhizoma Atractylodis, 2-4 of cassia twigs, 1-3 of rose, 2-4 of Lindera fragrans, 2-3 of Uncaria tomentosa, 1-3 of bletilla striata, 2-4 of sucrose, and 4-6 of a nutritional additive. According to the papaya drink and the processing method provided by the invention, the papaya is squeezed to obtain juice and the juice is added into a drink, at the same time, a variety of herbal ingredients are added to the raw materials, so that the product provided by the invention not only has good taste, but also has the effects of lowering blood pressure, calming liver and harmonizing stomach, breast enhancing and body slimming, etc.

The invention discloses application of a liquid enzymic preparation in adhesion recombination of meat. The liquid enzymic preparation is a liquid transglutaminase preparation. The liquid enzymic preparation can enhance the meat adhesion effect; a test result of meat adhesion strength shows that compared with a powdered enzymic preparation, the liquid enzymic preparation applied to adhesion recombination is higher in operability, higher in adhesion property, higher in dissolving speed and more uniform in distribution; furthermore, dust pollution caused in the proudction process of the powdered enzymic preparation can be avoided during production of the liquid enzymic preparation, so that the liquid enzymic preparation is convenient and safe to use. Therefore, the liquid enzymic preparation can be applied to adhesion of meat such as livestock meat, poultry meat and fish meat; the additional value of a product can be obviously increased, and the quality of the product can be improved; furthermore, the processing difficulty in meat adhesion recombination is effectively simplified, and the production cost is reduced.

The invention discloses a preparation method of a peony pollen effervescent tablet. According to the preparation method, specific to an alcohol extraction technology of peony pollen, water-soluble auxiliary materials are completely adopted in a formula, and a concentrated solution is directly added in main ingredients so that the main ingredients are granulated, and thus a step of preparing a solid by adopting the concentrated solution is saved. The prepared peony pollen effervescent tablet solves the problem of sedimentation of the peony pollen, is transparent and bright during use, and has peony taste and good taste.

Soy-containing confectionaries or nutritional compositions (especially nutritional bar) containing deflavored soy protein material are provided. The deflavored soy protein materials may be dispersed through out the preferred nutritional bars or, more preferably, dispersed with chocolate or caramel layers or bits covering or containing within the nutritional bars.

The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder.

Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

A composition of oily, pungent and odoriferous substances and a process for preparation thereof are described, in particular an extended and sustained release of a stable, free flowing, solid composition of one or more of substances such as capsicum, black pepper, ginger, mustard, cinnamon, garlic, onion, paprika, turmeric and the like, extracts thereof, and / or components thereof, and a process for preparation thereof are described. For example, compositions comprise a substance such as capsicum containing capsaicinoid components, which include for example capsaicin, dihydro-capsaicin, and / or nor-dihydro-capsaicin. The composition can eliminate the discomfort by facilitating intestinal absorption of the active ingredient and thereby minimizing / eliminating the discomfort caused by the residual unabsorbed active ingredient, and can be particularly suitable for formulating into consumable dry syrups, tablets, capsules, liquid syrups, health drinks, diet drinks, fruit juices, and / or soft drinks, which can be useful in reduction of body weight.