122results about "Vegetable proteins working-up" patented technology

The present invention provides a textured plant protein containing a fibre extracted from a tuber, characterised in that the textured plant protein has a rehydration rate according to Test A of between 65% and 100%, said tuber fibre being particularly suitable for producing said textured plant protein, the processes for producing the tuber fibre and the textured plant protein, as well as their applications.

Processes for preparing hemp protein products having a neutral or near neutral natural pH from a hemp protein source are provided. Protein extracted from the hemp protein source is processed to provide a hemp protein product having a protein content of greater than 60 wt% (N x 6.25) d.b. and having a neutral or near neutral natural pH in water. Optionally employing a membrane processing step after adjustment of the pH to the near neutral range results in a lower salt / mineral content in the protein product. These protein products are also provided as are food and beverages, pet food, animal feed, industrial product, cosmetic product or personal care product comprising the hemp protein products.

The present application belongs to the technical field of food, and specifically provides a preparation method of a ketogenic diet composition for regulating intestinal flora and application thereof. The ketogenic diet composition is composed of the following components in parts by weight: 60-80 parts of oil microcapsule powder, 10-15 parts of kale powder, and 3-8 parts of a compound mineral / vitamin premix. The oil microcapsule powder is prepared by using flaxseed protein as raw material, fermenting the flaxseed protein with Bacillus subtilis natto, and then further modifying the flaxseed protein with flax lignan as emulsification and embedding wall material to embed olive oil and walnut oil. The ketogenic diet composition can not only achieve colon-targeted delivery, but also regulate the structure of intestinal flora, promote the proliferation of butyric acid-producing bacteria, produce a large amount of butyric acid, and further regulate the immune state of the body, and is suitable for the auxiliary nutritional support of glioma patients who need combined immunotherapy.

A serum-free culture media for expansion of the number of cells is disclosed. The disclosed media can be for use in cultured food applications. The disclosed media can include a baseline serum-free and animal component-free culture media and a. plant protein composition. The plant protein composition can comprise unhydrolyzed plant proteins. The plant protein composition can comprise plant proteins that are 3 kDa in size or greater. The plant protein composition can be present in the serum-free cell culture media at a final concentration of 0.05 g / L to 1 g / L. The baseline media, in use, provides a baseline growth capability for expansion of the numbers of muscle satellite ceils for use in cultured food applications. The disclosed media, in use, provides an improved growth capability for expansion of the number of muscle satellite cells. Methods of making and using the disclosed media, are also disclosed.

The invention relates to a tuber fiber powder comprising a tuber dietary fiber content, determined according to AOAC method 985.29, of at least 30%, and characterized in that it exhibits: - an oil absorption capacity, determined according to TEST A, ranging from 4.0 to 7.5 g of oil / g of powder; - a hydration capacity, determined according to TEST B, ranging from 10.0 to 20.0 g of water / g of powder. The invention also relates to a method for manufacturing said fiber.

The application discloses a desensitization wheat gluten peptide and a preparation method and application thereof, and belongs to the field of food deep processing. The desensitization wheat gluten peptide is obtained by modifying and screening wheat gluten by means of joint methods including enzymolysis, ultrasonic, ultrafiltration segmentation and microwave. The wheat gluten peptide is fine and has uniform granularity, color and flavor, and can be directly used as a functional food, and has wide application value in the field of food processing industry and snacks. The application constructs a compound nutrient powder by using the wheat gluten peptide and starch, and the processing and sensory characteristics, nutritional property and antioxidant property of the compound nutrient powder are improved, and the allergenicity is reduced, so that the compound nutrient powder meets the international gluten-free (<10ppm) food standard and can be applied to food industry low-gluten cereal food base. The combined processing of various food processing shows a good synergistic effect, improves the comprehensive performance of the food system, and provides technical guidance and a good production model for preparing gluten-free food with good color, fragrance and flavor and health.

The present invention addresses the problem of: sufficiently reducing the oily sensation of oil and fat processed foods such as chocolate; and providing an oil and fat composition suitable therefor. By using an oil and fat composition that contains a protein material having a viscosity of at most 10,000 mPa·s and a 0.22 M TCA solubilization rate of 30-95% when measured at 25 °C after heating an aqueous solution with a crude protein content of 20 mass% at 80 °C for 30 minutes, the oily sensation of oil and fat processed foods such as chocolate can be sufficiently reduced.

To provide a masking agent for off-flavors and off-odors derived from soy protein that can reduce off-flavors and off-odors derived from soy protein, a method for masking off-flavors and off-odors derived from soy protein, and a method for producing soy protein processed foods. [Solution] A masking agent for off-flavors and off-odors derived from soy protein, which contains yeast extract and fermented flavor liquid.

The present invention relates to a single-phase, spherical edible microcarrier for the three-dimensional culture of stem cells intended for the preparation of cultured meat. The microcarrier comprises a homogeneous mixture of edible ionic polysaccharide (0.375-1.5%), edible protein (1-2.5%), edible polymer (0.025-0.1%) and water (95.9-98.6%). The invention also relates to a method for preparing these microcarriers by mixing three solutions: ionic polysaccharide in saline solution, edible protein in saline solution and edible polymer in water. The mixture is subjected to a process involving microspraying or electrospraying with calcium chloride in order to form spherical microcarriers of 50-300 micrometres. The design of the single-phase, spherical edible microcarrier simplifies the production of cultured meat by dispensing with the need for core-shell structures, thereby improving cell anchorage efficiency and facilitating cell recovery.

The present invention provides compositions comprising modified plant-derived polypeptides, and at least one hydrolase and / or a crosslinking enzyme, which composition is capable of forming hydrogels, emulsions and foams, and methods for their preparation.

A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.

To provide: an edible microextruded product with compressive and tensile Young's moduli resembling the mechanical properties of meat; and a process of manufacturing the same.SOLUTION: An edible microextruded product includes one or more viscoelastic microextruded elements. The microextruded element include protein, an edible pseudoplastic polymer, and an edible solvent. The percentage by weight of the protein in relation with the total weight of the microextruded element is from 19% to 49%. The percentage by weight of the edible pseudoplastic polymer in relation with the total weight of the microextruded element is from 0.2% to 40%. The percentage by weight of the edible solvent in relation with the total weight of the microextruded element is at least 45%, the edible solvent balancing up to 100 wt.% of the microextruded element. The one or more microextruded elements have a cross-sectional width of from 10 μm to 1000 μm.SELECTED DRAWING: Figure 1A

The present application belongs to the technical field of food processing, and particularly relates to a kind of composite plant protein meat pie and a preparation method thereof. The present application uses arabinoxylan and composite plant protein containing soybean protein concentrate, chickpea protein and gluten as raw materials to produce texturized protein by double screw extruder, and adds carrageenan as a binder, and then is compounded with soybean protein isolate, gluten, water, oil, flavoring agent and other ingredients to produce a kind of composite plant protein meat pie. The meat pie can have a chewing texture close to animal meat pie after being fried at a suitable temperature and time, and at the same time has the ideal flavor and color of simulating real meat pie, which is conducive to better meeting the needs of consumers for plant protein meat products.

The composition of the present invention is suitable for use in preparing emulsion-type meat analogue, preferably as a sausage type in a casing, which comprises rubisco protein and kappa-carrageenan in relative amounts between 1:5 to 30:1. Generally, the composition comprises 0.5-30 wt % rubisco and 0.1-15 wt % carrageenan relative the finished meat analogue product, and vegan protein other than rubisco preferably in an amount of 0.5-30 wt % relative to the meat analogue product. The meat analogue may contain the composition described in an amount of between 2-40 wt % with 30-90 wt % water and 2-40 wt % plant-based lipid.

The present disclosure discloses a ternary protein-based composite system and the preparation method thereof, relating to the fields of functional foods and pharmaceuticals. Compared to a single soy protein isolate and the binary complexes thereof, the ternary composite systems SLE-7, SEL-7, SLE-9, SEL-9 exhibit significant changes in protein structure and stronger interactions. Studies shows that pH value and the addition sequence of raw materials significantly impact the particle size of the complexes and functional properties of the composite systems. At pH 7, SLE-7 shows the highest EAI and ESI among ternary complexes; at pH 9, SEL-9 shows the highest EAI and ESI among the ternary systems; SEL-9 possesses the smallest particle size and the most uniform system, with its composite emulsion demonstrating optimal emulsifying performance, making it suitable for application in functional foods and pharmaceuticals.

While various odor masking agents have been developed, they have drawbacks such as being limited in the range of flavors they can mask, being inconvenient to use, requiring special ingredients, or exhibiting the masking agent's own flavor. Therefore, there has been a need for a material that can suppress a wide range of unpleasant flavors more easily. [Solution] As a result of diligent research into the above-mentioned problems, we have discovered that by adding a mixture of enzyme hydrolysate of protein, flavored oils and plant-based milk to food ingredients, unpleasant odors in food and beverages can be significantly reduced, thus completing the present invention.

To provide protein-containing food and beverages that have reduced the unpleasant taste, primarily the bitterness characteristic of protein. [Solution] Protein-containing food and beverage containing cocoa husk.

Disclosed herein are egg substitutes based on plant protein. In an aspect, the egg substitute composition includes pea protein. In an aspect, the egg substitute composition is egg-free. In an aspect, the composition is free of soy protein and / or wheat protein. Functional systems for providing the appropriate texture for a plant-based egg substitute composition are also disclosed.

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 disclosure provides method for producing alternative food product and an alternative food product, preferably alternative whole muscle cut meat product; and such food product. The method involves (a) providing a plurality of elongate texturized vegetable protein (TVP) strands; (b) forming a first monolayer of essentially parallelly aligned elongate TVP strands; and (c) forming at least one additional monolayer of essentially parallelly aligned elongate TVP strands, each additional monolayer formed over a previously formed monolayer; wherein a rehydrated sample of TVP extrudate from which said plurality of TVP strands are formed, has a crossover modulus of at least 2.5 KPa as determined, at 25° C., in an Amplitude Sweep mode, from 3·10−2% to 3·103%, at a constant frequency of 10 rad / s and a constant axial force of 25 N.

To reduce vegetable protein odor in a heated food product in a sealed container that comprises a granular or fibrous vegetable protein material.SOLUTION: A heated food product in a sealed container comprises a granular or fibrous vegetable protein material, the food product comprising a sparingly water-soluble calcium salt externally added to the granular or fibrous vegetable protein material and dispersed in the food product, wherein the amount of the sparingly water-soluble calcium salt is 3 pts.mass or more per 100 pts.mass of the granular or fibrous vegetable protein material.SELECTED DRAWING: None

The present invention relates to a textured vegetable protein containing a fiber extracted from a tuber characterized in that the textured vegetable protein has a rehydration rate according to Test A of between 65% and 100%, said tuber fiber being particularly suitable for producing this textured vegetable protein, the production processes of the tuber fiber and the textured vegetable protein and their applications.

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of one or more of ash, metal salts, alkaloids, particulates, heavy metals, and other impurities and / or contaminants from extracts, as well as modifying the sensory characteristics (e.g., odor, color, and / or taste characteristics) of extracts. The methods generally include diafiltration, treatment with functionalized resins, and supercritical extraction. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the Nicotiana species, wherein the protein composition is characterized by one or more of: an ash content of less than about 15% by weight; a nicotine content of less than about 10 μg / g; and a heavy metal content of less than about 60 μg / g.

The utility model relates to food processing equipment manufacturing technical field especially a gluten body poking system and including its gluten roll winding machine. Among them, gluten body poking system includes poking disc, power part and spacing unit. Under the driving force from power part, the compound motion of reciprocating rotation and up-down displacement is synchronously completed to poking disc. The spacing unit is composed of blocking assembly and side top assembly, and the side top assembly is installed based on the poking disc. When the circumferential rotation of the poking disc reaches the preset angle, the side top assembly and the blocking assembly are accurately in contact, the rotation angle of the poking disc is strictly limited by the mechanical spacing mode, and the displacement freedom degree in the up-down direction is completely not interfered. In this way, not only the conveying error problem caused by the insufficient spacing of the traditional poking system is effectively overcome, but also the gluten body conveying error is accurately controlled within the allowable range, and the stable operation of the subsequent equipment such as the gluten roll winding machine is well prepared.

The application relates to a biomimetic hydrogel-based connective tissue and a preparation method and application thereof, and belongs to the technical field of plant-based food processing. In view of the defects of single taste and lack of real meat connective tissue feeling of existing plain meat products, a continuous phase component (containing plant protein, water-soluble dietary fiber and ferulic acid) is mixed with a pH-activated plant polysaccharide colloidal solution (containing a glucan gum, a galactomannan gum and a fucoidan gum); then, calcium ions and transglutaminase are introduced in sequence to trigger ion crosslinking and enzymatic crosslinking in sequence; and finally, a heat curing treatment and cold storage curing are carried out to obtain a biomimetic hydrogel-based connective tissue which is excellent in mechanical property, uniform in texture, high in water holding property and stable in heat. The biomimetic hydrogel-based connective tissue prepared by the application can be used for developing a new generation of high-end plant-based meat products.

The present invention provides a method for producing a fluid gel, including stirring a solution containing a protein and transglutaminase and the like.

The utility model relates to food processing equipment manufacturing technical field especially a gluten roll winding device and including its gluten roll winding machine. Gluten roll winding device includes winding main body, material return cylinder, first drive part and second drive part. Winding main body rotates and produces winding force under the action of first drive part, and material return cylinder is driven axial displacement by second drive part to return material. The winding main body's bearing bearing gluten body, and the material return cylinder cooperates extruding gluten body when returning material, makes its axial folding compact, and simultaneously, the material blocking piece is pushed and is bent in the opposite direction, so that gluten body falls off smoothly. In this way, the problem of traditional gluten roll winding device returning material loose, finished product consistency is poor is solved, and through the cooperation of elastic material blocking piece and material return cylinder, the tightness of gluten roll and the material return efficiency are improved.

The invention provides a bake-stable sauce obtained by heating a dispersion comprising 0 to 60 wt% sugar, 0.3 wt% to 6 wt% of a protein isolate comprising at least 70 wt% native potato glycoprotein relative to dry weight, 5.1 wt% to 15 wt% starch, and 35 wt% to 65 wt% water. The sauce shows superior bake-stability and does not flow or otherwise deform during baking while retaining a creamy mouthfeel. The invention also provides a method to obtain the sauce, as well as baked products comprising the sauce and ways to obtain them.