24results about "Food membrane process" patented technology

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps:1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight,2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature,3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours,4) Recovering, filtering and drying the starch milk treated in this way.

The present invention relates to a method for dealcoholization of a volume V1 of a wine having a percentage of alcohol by volume (ABV) of ABV value (1), comprising the implementation of the following steps: a) separating the volume V1 of the wine into two fractions using a membrane separation method: one fraction concentrated by a factor k referred to as "retentate", the volume of this fraction being equal to 1 / k V1, this fraction having an ABV value (R); one fraction referred to as "permeate" comprising predominantly water and ethanol, the volume of this fraction being equal to (k-1) / k V1, this fraction having an ABV value (P); b) removing the ethanol from the permeate with yeasts added to said permeate, said yeasts being in the respiratory state in order to metabolize the ethanol, the resulting fraction referred to as "metabolized permeate" having an ABV value (P metabolized) lower than ABV (P); c) optionally, diafiltration of the retentate with metabolized permeate to obtain a "diafiltered retentate" having an ABV value (R diafiltered) lower than ABV (R), and a "diafiltered metabolized permeate" having an ABV value higher than ABV (P metabolized), said diafiltered metabolized permeate then being optionally subjected to step (b) again; d) combining a volume of retentate, optionally diafiltered retentate, and a volume of metabolized permeate, to obtain a volume V2 of dealcoholized wine, having an ABV value (2) lower than ABV (1).

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

The present invention provides a method for reducing the amount of iodine in a marine plant preparation; the method comprising: a) providing an aqueous composition comprising the marine plant preparation; and b) processing the aqueous composition by ultrafiltration across a membrane with a pore size of about 50 kDa or less to provide a processed marine plant preparation with a reduced amount of iodine compared to the amount of iodine in the marine plant preparation in the aqueous composition.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

The present invention concerns a method for the production, purification, and stabilization of plant-derived nanovesicles. It also concerns a composition containing the nanovesicles obtained by this method for hypocholesterolemic, hypoglycemic, hypolipidemic, anti-ageing, and antioxidant use.

To provide a production method of red jujube starch syrup which uses no sugar, dye and antiseptic, and has health sweetness generated by only jujube.SOLUTION: A production method of jujube starch syrup comprises: a roasting step S20 for washing dry jujube; an extracting step S30 for putting the washed object in a pouch and heating the washed object in a water bath for extracting jujube liquid heated by water bath; a filtration step S40 for acquiring jujube liquid heated by water bath obtained by removing a skin and seed from an object which was subjected to heating in a water bath; a jujube seed separation step S50 for, after soaking the dry jujube in water, separating the seed and calyx; a jujube seed boiling step S60 for boiling the jujube seed separated object from which the calyx was separated, for separating a pulp from the seed; a pulp filtration step S70 for filtering the boiled jujube pulp; and a pulp and skin steaming step S80 for boiling the residual skin and pulp; a jujube skin and jujube pulp separation step S90 for filtering the skin from the mixture of the skin and pulp subjected to steaming; and a primary heating in a water bath step S100 for heating in a water bath by a caldron, the separated pulp in S60 and separated pulp in S90.SELECTED DRAWING: Figure 1

The present invention concerns a method for the production, purification, and stabilization of plant-derived nanovesicles (PDVs). It also concerns a pharmaceutical composition comprising the PDVs obtained by this method for hypocholesterolemic, hypoglycemic, hypolipidemic, anti-ageing, and antioxidant use.

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterised in that it comprises the following steps: 1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight, 2) Heating the starch milk prepared in this way to a temperature 10 to 15°C lower than its gelatinisation temperature, 3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours, 4) Recovering, filtering and drying the starch milk treated in this way.

An efficient way of isolating sialic acid from a fermentation broth is described. The sialic acid contained in the fermentation broth is produced by bacterial fermentation. The method of the invention comprises the steps of removing biomass from the fermentation broth, subjecting the resulting solution to at least one of a cation exchanger treatment and an anion exchanger treatment, and removing salts after the ion exchanger treatment. The method can provide sialic acid in the form of spray-dried sialic acid and in the form of sialic acid crystals.

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method is proposed for the coupled production of sweet whey and lactic acid, in which acid whey is subjected to electrodialysis and sweet whey is obtained from it, while lactic acid and minerals are obtained from the rinsing solution of the electrodialysis cell after reverse osmosis and bipolar electrodialysis.

The invention discloses a complex of 3-hydroxybutyric acid and sodium 3-hydroxybutyrate and a preparation method thereof. The complex provided by the invention effectively solves the acid / salt load and gastrointestinal side effects associated with the existing products, has good taste comfort, and has a good ketogenic effect, and can be better used as a dietary or nutritional supplement.

The present application relates to a method for producing a meat juice composition for retort foods with improved aroma components and flavor, which includes a pretreatment step (P) of meat raw materials, a pressurized hot water extraction step (S30) of extracting the meat raw materials pretreated in the pretreatment step (P) with pressurized hot water at a temperature of 90 to 130°C for 1 to 4 hours, and a centrifugation step (S40) of centrifuging the meat juice extracted in the pressurized hot water extraction step (S30) to separate meat residues and fat, and filtering the resulting mixture.

The present invention provides a method for manufacturing ginger noodles, comprising: a ginger noodle ingredient preparation step of preparing ginger noodle grain ingredients and ginger extract for manufacturing ginger noodles; a dough preparation step of preparing dough using the prepared noodle grain ingredients, the ginger extract, and water; and a noodle-forming step of forming noodles from the prepared dough.

Provided is a method of preparing a broth composition for retort foods, in which aroma components and flavor are enhanced, the method comprising a meat raw material pretreatment step (P); a pressurized hot water extraction step (S30) of performing pressurized hot water extraction of the meat raw material, which is pretreated in the pretreatment step (P), at a temperature of 90°C to 130°C for 1 hour to 4 hours; and a centrifugation step (S40) of centrifuging the broth extracted in the pressurized hot water extraction step (S30), thereby separating and filtering meat residue and fat.

A method for preparing a Luo Han Guo sweetening composition from Siraitia grosvenorii and a use thereof. The method for extracting the sweetening composition from Siraitia grosvenorii preferably includes the followings: accelerating ripening of immature Siraitia grosvenorii, and performing juicing, extraction with pure water, removal of impurities, concentration and purification to obtain the sweetening composition. Further, the present application relates to a compound sweetener containing the sweetening composition, which can be widely used in foodstuffs, beverages, healthcare products, and daily chemicals. The contents of mogroside III, mogroside IIe, and the like in the Luo Han Guo sweetening composition are controlled so as to improve the flavor thereof, and a production process for the sweetening composition uses only pure water, without use of organic solvents such as ethanol, to ensure a greener and healthier production process.