67results about "Protein composition from waste materials" patented technology

The present disclosure provides methods for microbial biomass production using lactic acid microbes capable of growing in high-salinity conditions. The disclosed methods may involve culturing at least one lactic acid microbial cell, including strains of Tetragenococcus, on substrates with high salt concentrations to produce high-protein biomass. The invention further comprises microbial products, waste treatment applications, and methods for reducing carbon emissions.

This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by applying non-condensable media to create density differences and then using a mechanical device to separate the solids from the liquids based on the density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

The present invention provides a method for preparing a pumpable broth composition. [Solution] The present invention provides a pumpable broth composition having a high solid content and a relatively long shelf life. The present invention also provides a method comprising at least the following steps: (a) incubating a liquid raw material at a temperature between about 50°C and 160°C for a period of at least 30 minutes to produce a suspension containing liquid and solid components; (b) separating the liquid components of the suspension from the solid components of the suspension; and (c) recovering the liquid components from step (b). In one embodiment, the liquid raw material may be at least one member selected from the group consisting of poultry muscularis, blood from poultry or other animals, crude extracts of poultry or animal meat as described above, animal muscularis, and combinations thereof.

The present invention relates to a method for mimicking or enhancing the alcohol perception or flavour of a consumable preparation by using at least one component (S) which is selected from the group comprising stilbene, stilbene derivatives, plant extract containing stilbene and / or at least one stilbene derivative, or a mixture thereof, and in particular bringing a consumable preparation into contact with such at least one component (S).

A protein-rich waste hydrolysis method comprises the following steps: (A) receiving protein-rich waste and water by means of a hydrolysis furnace device; (B) extracting part of air in the shell of the hydrolysis furnace device by means of a negative pressure device; (C) introducing inert gas into the shell by means of a gas cylinder device; (D) introducing the heated steam into the shell by means of a steam boiler device; (E) stirring by a stirring module of the hydrolysis furnace device; (F) discharging the protein-rich waste after the hydrolysis reaction by means of the hydrolysis furnace device; (G) carrying out solid-liquid separation on the protein-rich waste subjected to the hydrolysis reaction by virtue of a separation device so as to separate out a protein-rich hydrolysate semi-finished product; and (H) drying the protein-rich hydrolysate semi-finished product by a drying device to produce a protein-rich hydrolysate finished product. Through the steps, the color of the finished product is maintained, and the quality of the finished product is improved.

Methods and systems are provided for the extraction of protein rich flour and fiber rich flour from brewer's spent grains (BSG). The extraction of protein from the BSG may include preparing the BSG by controlling the temperature in a hot grain storage system and in some cases dewatering the BSG to acceptable moisture content levels. In extracting the protein rich and fiber rich flour, the BSG is conveyed to a device that dries, mills, and fractionates the BSG into separated protein and fiber extract.

This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by applying non-condensable media to create density differences and then using a mechanical device to separate the solids from the liquids based on the density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

To provide a method for treating animal protein and a pet food product containing the animal protein.SOLUTION: A method of treating one or more sources of proteins, the method comprising adding one or more base components to the source of proteins, wherein the treated source of proteins has a histamine level of less than about 300ppm is provided.SELECTED DRAWING: None

This invention discloses a tea residue protein-based Pickering emulsion gel, its preparation method, 3D printing method, and applications, belonging to the field of food processing technology. The tea residue protein-based Pickering emulsion gel uses tea residue protein with added food colloids as the aqueous phase and olive oil as the oil phase. By mass fraction, the aqueous phase contains 3-5% tea residue protein, 1.5-2.5% food colloids, and the remainder is water; the oil phase contains 70-75% olive oil. First, the tea residue protein is enzymatically modified to obtain enzymatically modified tea residue protein. Then, food colloids are added to the enzymatically modified tea residue protein, followed by water bath, stirring, and cooling. Finally, olive oil is added, emulsified, and dispersed to obtain the tea residue protein-based Pickering emulsion gel. This emulsion gel closely resembles the appearance and taste of buttercream frosting, with a lower fat content, satisfying consumers' pursuit of healthy food. It is also unaffected by differences in cake decorator skills, improving cake decorating efficiency and enabling the production of cake decorations that meet specific needs.

The present disclosure relates to rendering of animal material to usable products. Particularly, the disclosure relates to treatment of animal material by wet rendering including enzymatic hydrolysis. Herein, methods and arrangements for treating animal material are disclosed to yield products where distribution of soluble protein, insoluble protein and minerals is controlled.

A process for preparing a beverage or beverage component, the process comprising an enzymatic treatment of brewer's spent grain including addition of one or a combination of enzymes with alpha-amylase, gluco-amylase, cellulase, xylanase, protease and / or beta-glucanase activitiy and fermentation by a strain of lactic acid bacteria, the combination of enzymes and enzymatic treatment conditions are such that: • said lactic acid bacteria produces 4.5 g / L lactic acid and metabolises sugar such that the resulting fermented broth contains less than 2.5% w / w, preferably less than 0.5% w / w residual sugar; or • said lactic acid bacteria produces 4.5 g / L lactic acid and metabolises sugar such that the resulting fermented broth contains at least 2.5% w / w residual sugar.

The invention pertains to an extruded protein composition comprising a vegetable protein and a protein-containing composition from an aleurone-containing plant-based material, wherein the protein-containing composition comprises at least 6 wt% fat and at least 30 wt% protein, based on the total dry weight of the protein-containing composition from an aleurone-containing plant-based material.

The present invention provides a method for producing biomass comprising at least 65% protein from hydrogen-oxidizing microorganisms using one or more input streams comprising one or more gaseous substrates and a nutrient composition, the input streams and nutrient composition being controlled, and wherein biomass is produced at a rate greater than 10 g / l / day. The produced and isolated biomass can be used as feed or provide nutrition to one or more organisms.

The application discloses a preparation method of fibrinogen enzymolysis product and application of the fibrinogen enzymolysis product in minced meat products, and has the characteristics that the method comprises the following steps: 1) immediately after poultry is slaughtered, blood is collected and sodium citrate and NaCl are added; supernatant is obtained through centrifugation and is frozen; after being thawed, the supernatant is centrifuged, the precipitate is dissolved in normal saline, and the supernatant is obtained through centrifugation; mannitol is added, and fibrinogen powder is obtained through freeze-drying; 2) the freeze-dried fibrinogen powder is dissolved in water, baking soda is used to adjust the pH to 7.5-8.5, trypsin is added to carry out an enzymolysis reaction, citric acid is used to adjust the pH to 5.5-7.0, and flavor protease is added to carry out an enzymolysis reaction; the enzymolysis liquid is collected, is subjected to ultrasonic pretreatment, and is subjected to small-molecule peptide segment interception; and fibrinogen enzymolysis product freeze-dried powder is obtained through freeze-drying, and the method has the advantages that the method can effectively improve the gelatinous characteristics of myofibrillar protein, and improve the water retention and texture characteristics of steamed minced meat products.

A composition, preferably a cosmetic composition, comprising - a rapeseed protein hydrolysate comprising protein fragments, wherein at least 50% (w / w) of the protein fragments has a molecular weight of less than 3.5 kDa; and - optionally a cosmetically acceptable further ingredient.

The invention relates to a method for producing a filter aid for liquid filtration, comprising the following steps: a) providing spent grain; and b) extracting and recovering the protein fraction from the spent grain; and c) deodorising the spent grain; and d) comminuting the spent grain; and e) obtaining the filter aid for the liquid filtration. The invention also relates to a filter aid for liquid filtration, and to a filter for liquid filtration, and to the use of a filter or a filter aid for liquid filtration.

The present disclosure relates to a process for preparing a pre-gelatinized corn gluten meal product that comprises the steps of adjusting pH of a corn gluten meal material to a range from pH 6.25 to 7.5 to obtain a gluten slurry; and pre-gelatinizing the gluten slurry to obtain the pre-gelatinized corn gluten meal product. The present disclosure also relates to a pre-gelatinized corn gluten meal product that has one or more improved attributes as compared to an equivalent untreated corn gluten meal product. A use of the pre-gelatinized corn gluten meal product as a food grade ingredient in making a plant-based food product is also provided in the present disclosure.

The invention relates to a process for the preparation of fibrous proteinaceous structures from an oilseed, preferably a Brassicaceae seed, more preferably rapeseed, comprising the steps of providing a protein concentrate from said seed extracted with hydro-alcohol, and texturizing the protein concentrate at a temperature between 80 °C and 160 °C. The invention further relates to a fibrous proteinaceous structure that is obtained from extracted seed protein concentrate, having a tensile stress between 50 and 600 kPa and a tensile strain between 0.1 and 1, to an edible product comprising said fibrous proteinaceous structure, and to the use of said fibrous proteinaceous structure in the manufacture of an edible product.

The invention belongs to the field of functional food additives, and particularly relates to a salt-reducing freshener for shiitake mushrooms as well as a preparation method and application of the salt-reducing freshener. The preparation method comprises the following steps: S1, taking mushroom stipe waste as a raw material, and obtaining mushroom protein by adopting an alkali pickling and acid precipitation method; s2, dissolving mushroom protein in water, and then performing step-by-step enzymolysis by using protease to obtain a mixed enzymatic hydrolysate; s3, mixing the mixed enzymatic hydrolysate with reducing sugar, and performing Maillard reaction and separation to obtain Maillard flavor peptide enzymatic hydrolysate; and S4, adding a wall material into the Maillard flavor peptide enzymatic hydrolysate, and then performing high-pressure homogenization and spray drying to obtain the salt-reducing and freshness-enhancing agent for the shiitake mushrooms. The salt-reducing and freshness-enhancing agent for the shiitake mushrooms is prepared through an enzymolysis-Maillard reaction-encapsulation synergistic system, the nutritional function of the shiitake mushrooms is improved, meanwhile, the characteristic smell of the shiitake mushrooms and the bitter taste of by-products can be effectively removed, and the purpose of reducing salt without reducing freshness is achieved.

Disclosed herein are methods of isolating protein and / or fiber from brewers' spent grain (BSG), comprising: digesting starch in the BSG; oxidizing carbohydrates; solubilizing protein; removing insoluble fiber from a solution of the solubilized protein; and precipitating the protein. In some embodiments, the protein has a reduced fat content. In some embodiments, the protein has an improved Protein Digestibility Corrected Amino Acid Score.

The invention relates to a method for the preparation of potato protein and a native functional potato protein with a molecular weight of 10-120 kDa (according to SDS-Page primary structure), producible from potato amniotic fluid, which is obtained by the mechanical solid / liquid separation of chopped, cleaned potato parts, comprising: a) Protein content of at least 84% by weight absolute dry; b) a humidity content as dried protein: max. 10% by weight; c) Product solubility / protein solubility in water of 75-100%; d) Ash content of max. 3% by weight, which can be produced by a) chopping the potato raw material; b) mechanical separation of the potato mash into solid phase and liquid phase (potato amniotic fluid); c) pH adjustment to 6-9; d) ultrafiltration of the liquid phase; d) diafiltration of the ultrafiltration retentate; e) optionally before or after step d) removal of undesirable flavors by adsorption techniques; f) sterilizing the resulting protein solution; g) optionally drying the protein solution.

The invention relates to an extraction process for the recovery of valuable nutritional components from traditional so-called food waste streams and related feedstocks. In particular, the present invention relates to a fractionation process for the recovery of proteins and soluble dietary fibres, insoluble fibres and sugars from feedstock such as barley-derived brewer's spent grain and the like. However, it will be appreciated that the invention is not limited to these particular fields of use.

The invention relates to a method for extracting proteins from a protein-rich raw material, comprising the steps of - treating the raw material (F1) with an alkaline solution (L1, L2), whereby a mixture (M1, M2) is obtained which comprises a solid phase (R1, R2) and a protein-rich liquid phase (EXT 1, EXT2) containing the proteins, - separating the protein-rich liquid phase (EXT 1, EXT2) from the solid phase (R1, R2), - lowering the pH in the protein-rich liquid phase (EXT 1, EXT 2, M3), whereby the proteins are precipitated and a further mixture (M4, M5) is obtained which comprises a further liquid phase and a protein-rich solid phase, - separating the precipitated proteins from the mixture (M4, M5) to obtain a protein extract (R4).The process according to the invention is characterized in that a carbon dioxide-containing gas (G3) is used to lower the pH value in the protein-rich liquid phase (EXT 1, EXT 2, M3).

The invention relates to a process for transforming at least one raw material into at least one concentrate and / or an isolate: grinding the raw material into a first flour, and processing the first flour. According to the invention, before the step of processing the first flour, the process includes a pre-conditioning step comprising a phase for adjusting the moisture content of the first flour. This pre-conditioning step is followed by a heat treatment step of the first flour at the adjusted moisture content. This heat treatment is carried out by heating the first flour at the adjusted moisture content in a reactor comprising means for conveying the first flour at the adjusted moisture content between at least one inlet of the reactor and at least one outlet of the reactor, such that the first flour at the adjusted moisture content is heated while being moved between the inlet and outlet of the reactor. (Figure from the abstract: Fig. 1)

The present invention provides a process for the production of a protein powder having an improved solubility and taste profile from brewer's spent grain. The process comprises nanofiltration at a specified applied pressure. The present invention also provides a protein powder produced from brewer's spent grain, a process for producing food or beverage products incorporating the protein powder, and food or beverage products comprising the protein powder.

The present invention relates to a rapeseed protein hydrolysate comprising protein fragments, wherein at least 50% (w / w) of the protein fragments has a molecular weight of less than 3.5 kDa.

The application belongs to the technical field of functional polypeptides, and particularly relates to a low-bitterness Zanthoxylum bungeanum seed peptide freeze-drying flash-release tablet and a preparation method thereof. The Zanthoxylum bungeanum seed peptide freeze-drying flash-release tablet provided by the application comprises the following components in parts by weight: 0.1-0.5 parts of Zanthoxylum bungeanum seed peptide, 10-15 parts of mannitol and 4-6 parts of gelatin. The Zanthoxylum bungeanum seed peptide is at least one of Zanthoxylum bungeanum seed antioxidant peptide and Zanthoxylum bungeanum seed antihypertensive peptide. The preparation method of the Zanthoxylum bungeanum seed peptide freeze-drying flash-release tablet is as follows: Zanthoxylum bungeanum seed pretreatment, Zanthoxylum bungeanum seed protein extraction, Zanthoxylum bungeanum seed peptide preparation, Zanthoxylum bungeanum seed peptide debittering and combination with other excipients to prepare the Zanthoxylum bungeanum seed peptide freeze-drying flash-release tablet. The application prepares a low-bitterness Zanthoxylum bungeanum seed peptide freeze-drying flash-release tablet by using Zanthoxylum bungeanum seeds as raw materials, not only realizes full use of Zanthoxylum bungeanum seeds and improves the nutritional value of Zanthoxylum bungeanum seed protein, but also has the advantages that the prepared product is easy to store, has strong dispersing capacity, can be dissolved quickly in the mouth without swallowing or water dissolution, and has no unpleasant taste after dissolution.

The application discloses fermented feed protein and a preparation method and application thereof. The method utilizes a step-by-step fermentation mode, so that after moringa seed meal is fermented by aspergillus niger and rhizopus oryzae, macromolecules such as cellulose and protein are degraded into small molecules, and then enterococcus faecium inoculated can directly utilize the small molecule substances to further ferment the moringa seed meal, so that the fermentation efficiency is improved, and the nutritional value of the moringa seed meal is more effectively improved. After the moringa seed meal is fermented, sour aroma is generated, compared with single-bacterium fermentation, the content of crude protein, the content of acid-soluble protein and the activity of neutral protease are significantly improved, the fermented moringa seed meal is rich in probiotics, and becomes a high-quality feed protein.

A method for hydrolyzing protein-rich waste includes the steps of: (A) pouring protein-rich waste and water into an outer shell of a hydrolysis furnace device; (B) drawing a portion of air out of the outer shell using a negative pressure device; (C) introducing inert gas into the outer shell using an air cylinder device; (D) introducing steam into the outer shell using a steam boiler device; (E) stirring the protein-rich waste and the water in the outer shell using a stirring module to generate a hydrolysis reaction; (F) discharging the protein-rich waste to a separation device; (G) performing a solid-liquid separation on the protein-rich waste using the separation device to separate a protein-rich hydrolyzate semi-finished product; and (H) reducing the moisture contained in the protein-rich hydrolyzate semi-finished product using a drying device to produce a protein-rich hydrolyzate finished product.