76results about "Protein composition from meat" patented technology

The application discloses a meat protein emulsion with low-sodium and low-oil phase characteristics for 3D printing and a preparation method and application thereof. The application utilizes anionic polysaccharide xanthan gum and L-arginine to synergistically stabilize the low-sodium and low-oil phase meat protein emulsion, and improves the 3D printing performance thereof. The xanthan gum and L-arginine enhance the stability and rheological properties of the emulsion by inducing the unfolding of meat protein structure and reducing the oil-water interfacial tension. The xanthan gum can also prevent the aggregation of droplets by constructing a weak gel network in the water phase and providing negative charges. Therefore, the meat protein emulsion stabilized by the synergistic action of the xanthan gum and L-arginine overcomes the problems of poor emulsion stability and inability to print caused by partial replacement of sodium salt and low oil phase, and endows the meat protein emulsion with good viscoelasticity, thixotropic recovery performance and self-supporting property, thereby realizing high-fidelity printing. The application recommends the dual use of the xanthan gum and L-arginine, which can not only reduce the intake of sodium and oil to ensure health, but also help produce high-quality or personalized muscle protein food.

The invention relates to the technical field of food processing, in particular to 3D printing flaxseed gum fish-source protein gel adaptive to elderly swallowing and bionic digestion response as well as a preparation method and application of the 3D printing flaxseed gum fish-source protein gel. According to the present invention, by constructing the lycopene-loaded flaxseed gum-myofibrillar protein composite gel system, the multi-scale structure regulation and the lycopene precise delivery are achieved, and the function adaptation mechanism of the lycopene in the 3D printing swallowing food is systematically clarified; the invention focuses on a molecular mechanism that flaxseed gum molecule acting force rearrangement drives myofibrillar protein secondary structure transformation, and combines rheological recovery characteristics of LFG gel under a dynamic shearing condition and a cross-scale regulation effect of swallowing kinetics, and further discloses a lycopene release behavior of the LFG gel in a process of simulating dynamic digestion of old people. From the synergetic perspective of molecular interaction, rheological response and digestive behavior regulation, reference is provided for the development of elderly special dietary food with swallowing suitability, accurate nutrition delivery and sensory palatability.

The invention relates to the field of liquid nutritional compositions having a high protein content. More particularly, the invention relates to a nutritional composition comprising between 14 and 30 g of proteins per 100 ml, wherein the proteins are hydrolysed. This composition has a complete mineral profile and a suitable energy content for use as the sole source of food for malnourished patients.

The present invention relates to a method for converting insects into nutrient streams, such as a puree, an enzymatically hydrolysed puree, a fat fraction and a protein fraction. The invention further relates to the (hydrolysed) puree and to the fractions obtainable by said methods and to their use as a food or feed product or as an ingredient therefore. The invention also relates to a method for converting insect larvae into a composition with anti-oxidant properties. Thus, the invention also relates to a method for converting insect larvae into an antioxidant composition. In addition, the invention relates to a composition with anti-oxidant properties obtainable by said method and to the use of the composition as a health promoting food ingredient or as a feed ingredient.

The invention provides a venison oligopeptide solution as well as a preparation method and application thereof, and belongs to the technical field of health food development. The preparation method of the venison oligopeptide solution comprises the following steps: taking venison as a raw material, performing degreasing treatment by using a degreasing enzyme solution, and removing an enzyme hydrolysis product; inoculating the degreased venison with a fermentation inoculant, carrying out solid state fermentation treatment and liquid state fermentation treatment, and filtering after fermentation is completed; carrying out enzymolysis treatment on the fermented venison by using a protease solution, taking supernate after enzymolysis, carrying out enzyme deactivation, and filtering to intercept a 5kDa component, so as to obtain a venison oligopeptide solution; the venison oligopeptide solution disclosed by the invention is high in polypeptide yield, the antioxidant activity and the content of essential amino acids are obviously improved, the venison oligopeptide solution oral liquid is further developed, and the oral liquid is rich in nutrition, free of fishy smell of venison, pleasant in flavor and unique in taste.

The present invention relates to a method for converting insects into nutrient streams, such as a puree, an enzymatically hydrolysed puree, a fat fraction and a protein fraction. The invention further relates to the (hydrolysed) puree and to the fractions obtainable by said methods and to their use as a food or feed product or as an ingredient therefore. The invention also relates to a method for converting insect larvae into a composition with anti-oxidant properties. Thus, the invention also relates to a method for converting insect larvae into an antioxidant composition. In addition, the invention relates to a composition with anti-oxidant properties obtainable by said method and to the use of the composition as a health promoting food ingredient or as a feed ingredient.

The present invention relates to a method of making a frozen or refrigerated food product, comprising combining a first food component with at least a second food component to produce the frozen or refrigerated food product, the first food component comprising extruded pieces that include protein granules with an average size greater than 75µm within a protein matrix comprising a protein matrix disruptive ingredient forming a protein matrix composition having a protein content of from about 10% to about 65% by weight, a moisture content of from about 25% to about 55% by weight and an oil content of from about 1% to about 15% by weight, the oil being substantially uniformly distributed throughout the extruded pieces, wherein the method comprises: processing the protein matrix composition under extrusion conditions comprising a specific mechanical energy (SME) of from about 8 Wh / kg to about 100 Wh / kg, a die pressure of from about 150 PSI to about 1000 PSI, and a die temperature of from about 200 °F to about 350 °F.

The invention discloses a food processing method and pretreatment equipment for food processing, and belongs to the technical field of food processing equipment treatment. Comprising a treatment tank, a pressure control emptying unit, a protein extracting and locking unit and an additive feeding line, an electric stirrer is mounted at the top of the treatment tank, a discharger is arranged at the bottom of the treatment tank, and a first freezing jacket is arranged outside the treatment tank; a meat stuffing feeder is arranged on the treatment tank; the pressure control emptying unit comprises an emptying pipe connected with the top of the treatment tank; the emptying pipe is connected with an emptying filter and an emptying valve in series; the emptying pipe is connected in series with an inclined tee joint between the emptying filter and the emptying valve; the other two ends of the inclined tee joint are respectively connected to a vacuum pump and a pressure pump; according to the food processing method and the pretreatment equipment for food processing, auxiliary materials can be automatically prepared and added, the viscosity, elasticity and water binding capacity of meat stuffing can be improved, and the texture property and the processing performance of meat stuffing products are improved.

A process for the transformation of by-products of the processing of animal slaughterhouses for continuous production, according to food grade requirements, of a protein moiety, a lipid moiety and a mineral moiety, provides for carrying out on the waste at least the steps of grinding, heating, enzymatic hydrolysis reaction, solid phase separation, protein and lipid phase separation and concentration of the protein moiety at low temperature in vacuum.

This disclosure provides a high quality protein composition and the processes of making the same. The compositions prepared by filtration according to the instant disclosure may contain higher percentage of branched chain amino acids (BCAA) and / or essential amino acids (EAA). The compositions may have reduced level of sodium and also lighter color than that of the composition before passing through the filtration means.

Maillard reaction products of enzymatically hydrolysed water-soluble black soldier fly larvae protein are obtained by a method for producing Maillard reaction products of an enzymatically hydrolysed water-soluble black soldier fly larvae protein, which includes steps of providing an aqueous water-soluble black soldier fly larvae protein composition; mixing at least one peptidase with the aqueous water-soluble black soldier fly larvae protein composition to provide a protein / peptidase mixture; heating the mixture; and terminating the enzymatic hydrolysis such that the at least one peptidase is heat-inactivated by the heating, therewith providing the enzymatically hydrolysed water-soluble black soldier fly larvae protein. The enzymatically hydrolysed water-soluble insect protein is subjected to a Maillard reaction for the provision of modified amino groups in said enzymatically hydrolysed protein.

To provide a synthetic meat product for human and animal consumption and methods for producing such food product.SOLUTION: A synthetic food product comprises or essentially consists of a cell biomass of avian cells grown in vitro in a chemically-defined serum free culture medium under controlled conditions and does not contain any hazard contaminations.SELECTED DRAWING: None

The invention relates to the technical field of food processing, in particular to a silkworm pupa protein emulsion stability regulation and control method for high-salt food, which comprises the following steps: performing degreasing, alkali extraction, acid precipitation, separation, washing, neutralization, desalination and drying treatment on dried and ground silkworm pupae to obtain silkworm pupa protein powder; preparing a phosphate buffer solution, adding NaCl into the phosphate buffer solution to adjust the ion strength, and dispersing the silkworm pupa protein obtained in the step S1 into the buffer solution. Through the synergistic effect of ionic strength regulation and control, high-saturation oil phase selection and heat treatment, the problem of emulsion instability caused by conformation disorder and aggregation of silkworm pupa protein in a high-salt environment is effectively solved, and the emulsion with the ionic strength of 0.40 M can be stably kept for 60 hours without obvious phase separation after being subjected to heat treatment; the regulated silkworm pupa protein emulsion has uniform particle size distribution, proper zeta potential and excellent rheological properties, and meets the processing and storage requirements of high-salt food.

The invention discloses a preparation method of pig brain protein powder, and belongs to the field of biological medicine. The method comprises the steps of pretreatment, homogenization, degreasing, drying, packaging and the like, and by optimizing the proportion of pig brain homogenate to edible alcohol and the number of degreasing times, the total nitrogen content and the yield of protein powder are remarkably increased, the dosage of an organic solvent is reduced, the production time is shortened, the energy consumption and the production cost are reduced, and the production safety is improved. The invention provides a method for preparing high-quality brain protein powder. The prepared brain protein powder can be applied to the fields of foods, medicines and daily chemicals.

The invention relates to composite protein powder and a processing technology thereof. The composite protein powder is composed of three kinds of protein, such as animal whey protein isolate, plant soybean protein isolate, insect bee pupa protein and edible fly pupa protein, and auxiliary materials such as low-fat cocoa powder and probiotics. Belongs to the food processing field. The feed is composed of animal whey protein isolate, plant soybean protein isolate, insect bee pupa protein, edible fly pupa protein, low-fat cocoa powder and probiotics, and the components are combined according to a certain ratio to form a formula, wherein the whey protein isolate accounts for 18-23%; the soybean protein isolate accounts for 38-62%; the bee pupa protein accounts for 7-12%; and the edible fly pupa protein accounts for 8-13%. 3-9% of low-fat cocoa powder; the processing technology comprises the following steps: selecting materials, treating, drying, combining, sieving and post-processing. The protein powder is composite protein powder formed by combining and processing animal protein, plant protein and insect protein with auxiliary materials, and the composite protein powder is complete protein. The food is beneficial to people with human protein deficiency. The protein lacked by the human body is supplemented.

A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is mixed with water and homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and / or sterilization according to known standards. The homogenate is then adjusted to a value at which the protein precipitates. The precipitate is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.

The invention relates to a device (1) with at least one tool (2) for producing protein breakdown in meat (G), wherein the tool (2) forms a mixing chamber (3) for meat (G), the mixing chamber (3) having opposing chamber walls (4a, 4b) that are rotatable relative to each other for controlling forces exerted on meat (G) located between them. The invention further relates to a method for producing protein breakdown in meat (G).

This document relates to ground meat simulations, and more particularly to plant-based products that mimic ground meat, including fiber degree, texture heterogeneity, beef taste, and a color transition from red to brown during cooking of ground meat. For example, provided herein are meat simulations that include proteins selected based on temperatures at which they gelatinize and / or denature to mimic the behavior and quality of meat during cooking.

A salt-enhancing peptide derived from dry-cured ham, the amino acid sequence of which is: Asp-Leu, Phe-Met-Ser-Ala-Leu-Phe or His-Val-Arg-Arg-Lys. The salt-enhancing peptide of the invention has a small molecular weight, is easy to separate and purify, has a strong salt-enhancing effect, has a simple sequence, is easy to synthesize, and can be applied to the fields of food, health products, and pharmaceutical biology. It is expected to replace the salt substitute products currently on the market.

Provided herein are soluble soft tissue protein compositions that can contain one or more soft-tissue bioactive factors, methods of making the soluble soft tissue protein compositions, and methods of using the soluble soft tissue protein compositions.

The invention discloses grasshopper umami peptide and a preparation method and application thereof. The amino acid sequences of the grasshopper umami peptide are NGWGDY, NVTY, VVNY, NGSGL and GDRFL. The preparation method I comprises the following steps: (1) sequentially carrying out swelling, washing, Fmoc protecting group removal and condensation reaction on dichloro resin; and (2) cutting and purifying. A second preparation method comprises the following steps: (1) cleaning, blanching, air-drying, crushing, sieving and degreasing the locusts in sequence; (2) dissolving in water, adjusting the pH value of the solution, adding Alcalase, carrying out enzymolysis, enzyme deactivation and centrifugation, taking supernate, and carrying out freeze drying; (3) dissolving in water, performing ultrafiltration separation, collecting permeate, and concentrating; and (4) dissolving in water, carrying out gel chromatography separation, collecting, and freeze-drying to obtain the product. The grasshopper umami peptide contains umami active fragments, has umami characteristics, has an umami threshold value lower than that of sodium glutamate, can enhance umami of simulated broth to a certain extent, has potential umami presenting / umami increasing effects, can be used for umami increasing seasonings, and can also be compounded with other umami products for use.

The invention discloses a method for removing bitter taste of food by using myofibrillar protein, and belongs to the technical field of food processing. The problems that in the prior art, a chemical taste masking agent is left, and the physical debitterizing efficiency is low are solved. The method comprises the following steps: firstly, extracting myofibrillar protein from meat raw materials and preparing a solution; premixing the flavonoids bitter substances and the enzymolysis whey protein peptide according to the mass ratio of 1: (3-5) to form a compound; under the conditions that the temperature is 4-15 DEG C and the pH value is 6.5-7.8, carrying out single treatment on a myofibrillar protein solution and the compound under the pressure of 50-100 MPa; and carrying out vortex oscillation incubation on the homogeneous system for 10-30 minutes at the temperature of 4-10 DEG C and the speed of 200-500 rpm. According to the method, protein-peptide-bitter substance ternary complex assembly is induced through high pressure, bitter release is synergistically inhibited through the steric hindrance effect of myofibrillar protein and the molecular embedding effect of whey protein peptide, and the method can be applied to bitter inhibition of meat processed products, plant-based food and beverages.

The present invention belongs to the field of functional peptides, and specifically discloses a pigeon meat antioxidant peptide and an anti-fatigue peptide and a preparation method thereof, comprising the following steps: (1) Take pigeon meat, mince it, add water and a compound enzyme of neutral protease and alkaline protease, carry out constant-temperature enzymatic hydrolysis, centrifuge to obtain a supernatant, and lyophilize to obtain the pigeon meat antioxidant peptide; (2) The supernatant in step (1) is intercepted by an ultrafiltration membrane separation method to obtain a fraction of 1-5 kDa, and lyophilized to obtain the pigeon meat anti-fatigue peptide. The antioxidant peptide of the present invention has relatively high contents of essential amino acids and antioxidant active amino acids, reaching 47.97% and 29.27% respectively. The anti-fatigue peptide of the present invention is a peptide with a molecular weight lower than 5000 Da, which is relatively easy to be absorbed by the human body, has the effect of significantly improving the enzyme activity of SOD enzyme, and has a significant anti-fatigue effect.

The invention relates to the field of high-protein liquid nutritional compositions. More particularly, the invention concerns a nutritional composition comprising between 14 and 30 g of protein per 100 ml, in which the proteins are hydrolyzed. This composition has a complete mineral profile and an energy content suitable for use as the sole source of nutrition in malnourished patients.

A process for preparing an insect larvae composition from a medium containing live insect larvae and substrate residue particles, comprising at least one air separation step to obtain said insect larvae on the one hand and substrate residue particles having a different density than the density of the insect larvae on the other hand, and a heat treatment step of said insect larvae at a temperature ranging from 85°C to 105°C for a period ranging from 1 to 15 minutes and insect paste obtained by this process.

The invention belongs to the technical field of bioactive peptide preparation and food processing, and particularly relates to a giant salamander muscle peptide zinc chelate cranberry juice beverage and a preparation method thereof. Giant salamander peptide is extracted from giant salamander muscle, zinc ions are introduced for chelation, the giant salamander muscle peptide zinc chelate is prepared, finally, the giant salamander muscle peptide zinc chelate is compounded with cranberry juice, and then the giant salamander muscle peptide zinc chelate cranberry juice beverage is developed. Compared with a common fruit juice beverage or a single peptide functional beverage, the giant salamander muscle peptide zinc chelate cranberry juice beverage prepared by the preparation method disclosed by the invention is rich in nutritional value, unique in flavor and mouth feel, green and healthy in formula and wide in product application scene, the chelate is high in stability in a beverage system, and the retention rate of zinc is high after high-temperature sterilization and normal-temperature storage; and the product has stable quality in the shelf life, and is suitable for large-scale industrial production.