1144results about "Proteins working-up by texturising" patented technology

Meat or seafood analogues are provided, preferably plant-based meat or seafood analogues. The analogue has a continuous scaffold perforated by parallel protein fibers. The continuous scaffold forms a plurality of continuous sheaths, each sheath surrounding the parallel elongated protein fibers. The protein fibers are comprised of one or more fiber proteins, and the continuous scaffold comprises one or more scaffold hydrocolloids.

A device for the manufacture of a product that imitates properties of meat and fish and their role in diets. The device comprising an extruder and a cooling die arranged downstream of the exit of the extruder. An inlet port for the insertion of cellular material is provided in a region of the extruder in the vicinity of the extruder outlet to the outlet of the cooling die, preferably between the exit of the extruder and the outlet of the cooling die. Also described is a system comprising the device, and a method for the manufacture of a product that imitates properties of meat and fish and their role in diets with the device or system, and a product that imitates properties of meat and fish and their role in diets.

To provide an imitation shrimp having a distinctive springy texture like that of natural shrimp.SOLUTION: An imitation shrimp comprises a matrix containing glucomannan and a polysaccharide (other than glucomannan) in which plant protein particles containing a seasoning and a colorant are dispersed.SELECTED DRAWING: Figure 1

A process for preparing a microbial cell extract for food use is described, comprising mechanically disrupting cells (eg, yeast cell), and separating the disrupted cells into fractions. The fractions can be recombined and further processed to provide texture or other qualities which resemble meat.

The invention discloses green and environment-friendly subcritical water-assisted constructed plant double-protein-based dried meat floss and a preparation method thereof, and belongs to the technical field of food. The preparation method of the plant dried meat floss comprises the following steps: modifying soybean drawing protein and bran protein by using subcritical water, mixing the modified double protein, seasoning auxiliary materials, color mixing auxiliary materials and curcumin according to a certain proportion, and performing high-temperature baking, floss wiping, floss picking, packaging and other processes on the mixed materials to obtain the dried meat floss. The plant dried meat floss has the characteristics of being crisp, fluffy, golden in color, fine and uniform in fiber, anti-inflammatory and the like, not only has unique flavor, texture and anti-inflammatory function, but also is green and environment-friendly in preparation process and low in raw material price, and provides a theoretical basis for developing novel green, economic and nutritional dried meat floss products.

The invention relates to the technical field of biology, in particular to a preparation method and application of a yeast protein and polysaccharide compound. According to the method for preparing the yeast protein and polysaccharide compound, the yeast protein and the polysaccharide are compounded, meanwhile, the protein is subjected to enzymolysis, the functional property of the yeast protein is rapidly improved, and meanwhile part of bitter taste and bad flavor are wrapped. The yeast protein and polysaccharide compound prepared through enzymolysis and compounding processes is not prone to sedimentation, the foaming power of the yeast protein prepared through the method reaches 150.00%, the emulsibility reaches 67 m < 2 > / g, the water binding capacity reaches 700%, the yeast protein tastes fine and smooth and smells light, no organic solvent is involved in the production process, and the yeast protein and polysaccharide compound is clean, environmentally friendly and suitable for being used in food systems such as solid beverages and artificial meat.

The present invention provides a solid or semi-solid flavour delivery system, comprising:30-60 wt. % water;10-40 wt. % fat;8-40 wt. % of a starch component selected from starch, modified starch and combinations thereof; andflavouring;wherein the flavour delivery system comprises, calculated by weight of the flavour delivery system, 0.1-20 mg / kg 2,4-heptadienal and 1-200 mg / kg 2,4-decadienal.This flavour delivery system can be applied in foodstuffs such as meat analogues, processed meat and extruded products to provide a nice juicy, fatty flavour during consumption of the foodstuff.

Disclosed are processes for producing protein products, including protein concentrates from biomass material comprising Rubisco protein. Also disclosed are protein concentrates with advantageous functional properties, related protein products, and food products comprising protein concentrates.

Spirulina products, biomass, extracts, various food products, nutritional supplements, and methods of preparing and using the spirulina products are provided. The spirulina products are prepared from Arthrospira spp. biomass that is cultivated under controlled, ultra-high-density conditions with strong UV illumination and strong continuous mixing. The spirulina products may be made of the algal biomass and / or wet / dry extracts thereof, and are characterized by high levels of unopposed B12, providing more bioavailable B12 than pseudo-B12. Spirulina products may have more bioavailable B12 than pseudo-B12 (e.g., at least two or three times more bioavailable B12 than pseudo-B12, and up to thousands of times more), providing a large portion of the required daily B12 intake in a broad range of food products.

The present disclosure relates to low density, high protein, ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.

The invention relates to the technical field of food processing, and provides a condensate gum citrus fiber compound and application thereof in plant-based sausages. The preparation method of the condensate gum citrus fiber compound comprises the following steps: S1, crushing and centrifuging citrus peels to obtain solid and liquid, and adding water into the solid to obtain citrus fiber slurry; s2, adjusting the pH value of the citrus fiber slurry to 8-9, and performing homogenization treatment to obtain pretreated citrus fibers; s3, pea protein and gellan gum are added into the pretreated citrus fiber for mixing, the temperature is reduced to 15 DEG C or below, and the condensate gum citrus fiber compound is obtained through homogenization treatment. Through the technical scheme, the problems of poor taste, poor texture, poor nutrition balance and poor processing stability of plant-based sausages in related technologies are solved.

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 discloses a lycopene / starch compound, a vegetarian sausage as well as a preparation method and application of the vegetarian sausage, and belongs to the technical field of foods. The preparation method of the lycopene / starch compound comprises the following steps: (1) mixing starch and a phosphate buffer solution, gelatinizing, gelling, cooling, adding pullulanase, hydrolyzing, stopping hydrolysis, adding excessive ethanol, centrifuging, and freeze-drying in vacuum; (2) adding into water, heating and cooling to obtain starch suspension for later use; (3) dissolving lycopene in dimethyl sulfoxide, and carrying out ultrasonic dissolution promotion to obtain a lycopene solution; and (4) heating the lycopene solution, mixing the heated lycopene solution with the starch suspension, stirring, naturally cooling to room temperature, refrigerating, centrifuging, collecting precipitate, carrying out vortex oscillation, flushing, and carrying out vacuum freeze drying to obtain the lycopene starch. The lycopene / starch compound prepared by the invention can obviously improve the quality of the vegetarian meat sausages and improve the value of the vegetarian meat sausages.

The present disclosure provides extruded or spun, semi-permeable, porous hollow fibres, comprising covalent ester, thioester and / or amide crosslinked polypeptides as well as processes for their production. The hollow fibres may be produced from protein, protein extracts, and / or protein isolates derived from plants, animals, bacteria, algae, archaea, and / or fungi, and in certain embodiments are intended to be suitable for human and / or animal ingestion. In some embodiments, the hollow fibres may be designed to be used in the production of cartridges that are compatible with existing and / or novel bioreactor platforms, for harbouring cell cultures in cultured meat production.

The invention relates to soybean protein isolate-glutenin hydrolysate mixed gel and a preparation method and application thereof.The soybean protein isolate-glutenin hydrolysate mixed gel prepared by mixing different hydrolysates of soybean protein isolate and glutenin, adding TG enzyme and then conducting heating has the advantages of being small in pore diameter, small in size and high in elasticity. The plant-based meat product mixed gel is of a three-dimensional network gel structure which is uniform and compact in structure, the elasticity reaches 99.78 + / -0.01, the hardness reaches 901.81 + / -41.55 g, the chewiness reaches 1526.00 + / -33.30 g, the water retention rate reaches 97.62 + / -0.45%, the preparation process is simple and easy to control, the obtained mixed gel has better performance and structure, more possibilities are provided for preparing plant-based meat products and novel food additives, and the plant-based meat product mixed gel is worthy of popularization and application. The method has important application significance in the food industry.

The present invention relates to a mycelium component derived from submerged fermentation of at least one fungal strain in three different media: a defined component medium producing component A, a synthetic medium producing component B, or a composite natural medium producing component C comprising a sidestream extract derived from an agricultural food sidestream. This unique mycelium composition is characterized by chemical, biological, physical, morphological, nutritional and organoleptic properties. The three different fibrous mycelia of the edible fungi obtained from at least one fungus strain are further used to produce characteristic food products, including meat analogs, fish analogs, dairy product analogs, beverages, or other food products. The three new mycelium components are useful in the manufacture of foods, foods, beverages, pharmaceuticals, cosmetics, nutraceuticals, biomaterials, and feed and industrial applications.

The invention discloses an anti-hardening protein bar suitable for cold conditions and a preparation method thereof, and belongs to the technical field of food processing. In order to solve the problems of texture hardening and mouthfeel deterioration caused by aggregation and crosslinking of protein molecules in the existing protein bar under a cold condition, the invention provides a method for organically combining specific plant proteins (soybean protein, quinoa protein, winter rapeseed protein and pea protein) rich in antifreeze peptide with antifreeze polysaccharide; the protein bar which can effectively resist hardening and keep good texture and nutritional characteristics in a cold environment is prepared through the processes of extrusion puffing, precise mixing, forming and the like, so that the application of the product in the fields of exercise and fitness, outdoor exploration, emergency storage and the like is expanded, and the market competitiveness of the protein bar is enhanced.

The present disclosure provides extruded or spun, semi-permeable, porous hollow fibres, comprising covalent ester, thioester and / or amide crosslinked polypeptides as well as processes for their production. The hollow fibres may be produced from protein, protein extracts, and / or protein isolates derived from plants, animals, bacteria, algae, archaea, and / or fungi, and in certain embodiments are intended to be suitable for human and / or animal ingestion. In some embodiments, the hollow fibres may be designed to be used in the production of cartridges that are compatible with existing and / or novel bioreactor platforms, for harbouring cell cultures in cultured meat production.

The invention relates to the technical field of poultry egg product processing, and discloses a preparation method of high-whipping-property egg white powder, which comprises the following steps: step 1, breaking shells of fresh eggs, separating egg white from yolk, and removing bottom umbilical cord substances in the egg white to obtain egg white liquid; 2, adding hydrochloric acid to adjust the pH value of the egg white liquid, controlling the temperature and the stirring rotating speed, and adding a lactobacillus plantarum liquid for fermentation and desugaring; and step 3, after fermentation and desugaring, raising the temperature to 60 DEG C, keeping the temperature for 30 minutes, and carrying out pasteurization treatment. Step 4, performing low-temperature spray drying treatment after pasteurization to obtain a high-water-content egg white powder crude product; and 5, carrying out vacuum microwave drying treatment on the egg white powder crude product to obtain an egg white powder finished product. The preparation method has the advantages that the foaming capacity of egg liquid is obviously improved, a low-temperature spray drying technology is adopted, and the denaturation influence of high temperature on egg white protein molecules is avoided, so that the high foamability of egg white is reserved.

Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.

The invention generally relates to a process for preparing a texturized plant-based food product. More specifically the invention relates to a process for preparing a texturized plant-based food product with a fibrous appearance and less plant protein off-taste having 0.1-5 wt % sugar and 0.05-1 wt % cysteine or glutathione or a combination thereof.

The invention relates to fusarium compactum and application thereof. Specifically, the invention provides fusarium sp. Or a bacterial agent thereof, mycelium protein and / or protein-rich mycelium derived from the fusarium sp. Or the bacterial agent thereof, a composition containing the mycelium protein and / or the protein-rich mycelium and application of the composition.

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

The present disclosure describes methods for preparing a hydrated fermented substrate comprising a) providing one or more edible ingredients; b) subjecting the one or more edible ingredients to one or more preparation steps to form a fermentation substrate; c) contacting the fermentation substrate with one or more microorganisms under conditions allowing the microorganisms to colonize and 5 proliferate on / in the fermentation substrate and to produce a fermented substrate; d) contacting the fermented substrate with a hydrating composition under conditions allowing for fermented substrate to absorb the hydrating composition to produce the hydrated fermented substrate, and e) isolating the hydrated fermented substrate. 10 * * *

The invention provides fusarium sp. For producing hypha protein and application of the fusarium sp. The invention specifically discloses application of fusarium sp. Or a bacterial agent of the fusarium sp. To production of mycelium protein and / or mycelium rich in protein. The fusarium sp. Or the bacterial agent of the fusarium sp. Comprises any one or more of fusarium avenaceum, fusarium sp. And fusarium equiseti. The fusarium avenaceum or the bacterial agent of the fusarium avenaceum or the bacterial agent of the fusarium avenaceum or the bacterial agent of the fusarium avenaceum or the bacterial agent of the fusarium avenaceum or the bacterial agent of the fusarium avenaceum or the bacterial agent of the fusarium avenaceum or the bacterial agent of the fusarium avenaceum comprises any one or more of the fusarium avenaceum and the fusarium equiseti.

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated. Artificial meat products are provided that include microbial protein in place of animal protein.

The invention relates to the technical field of bionic meat products, in particular to a bionic meat product based on fragmented mycelia and a multi-level printing path as well as a preparation method and special ink thereof, and the special ink comprises the following components in percentage by weight: 10-20% of fragmented mycelia, 24-30% of vegetable protein, 0.5-1.5% of hydrophilic colloid and the balance of water. The controllable fragmentation technology is adopted, the core technical problem that long fibers block a spray head is creatively solved, natural fibers are possibly used in fine 3D printing, and a real and microscopic fiber basis is brought to products. The design of a multi-level bionic printing path is proposed for the first time, and a complex internal structure with directional arrangement and anisotropy is constructed by simulating growth logic from myofibril to muscle bundles, so that the texture and mechanical properties of a product are improved from'muddy meat 'to'bionic meat' level.

Disclosed are controlled release particles including: (a) a flavor oil; (b) a plant derived fat; (c) a plant derived wax; (d) a plant derived surfactant; and (e) optionally an anti-oxidant. The particles are particularly useful as a flavor delivery system of a personal care product, an oral care product, a powdered food product, a fluid food product, a powdered nutritional supplement, a fluid nutritional supplement, a bakery dough, a dairy product, a savory food product, a noodle bowl and a non-animal based meat analogue.

The invention discloses a method for preparing ice cream by using soybean protein amyloid fiber, and belongs to a soybean byproduct utilization technology. The method comprises the following steps: (1) preparing the soybean protein amyloid fiber; (2) compounding ice cream; (3) preparing an ice cream emulsion; and (4) hardening and forming. According to the method, the characteristic that the soybean protein amyloid fiber can better inhibit ice crystallization is applied, the melting rate of ice cream is reduced to 26.38 + / -0.12 from the original 37.17 + / -0.03, and the SAFs content reaches 4.00 + / -0.34%. An experiment for inhibiting ice crystallization by amyloid fibers proves that SAFs prove the ice crystallization activity in the low-calorie ice cream stored at-18 DEG C for 7 days. The APFs are adsorbed on an air-water and fat-water interface, and the APFs have significant influence on the melting rate, appearance and color, particle size distribution, hardness, rheological properties and smell flavor of the ice cream. The research proves that SAFs is a cheap food-grade ice crystal active substance and has great potential in frozen desserts such as ice cream.

The invention belongs to the field of food processing, and relates to a meat-like milk-based food preparation method, which comprises: a mixing step: mixing raw materials to obtain a mixture; a screw rod processing step: heating and pressurizing the mixture to obtain a screw rod processing material; a plastic processing step: carrying out plastic processing on the screw processing material to obtain a plastic processing material; a cooling step: cooling the plastic processing material to obtain a cooled material; and adding water to adjust the water content of the cooled material so as to obtain the meat-like milk-based food.