115 results about "Gluten free" patented technology

Food products containing whole chia seeds or a gluten-free agglutinant derived therefrom are made by mixing a food material with water, adding whole chia seeds or an agglutinant derived therefrom in an agglutinating amount, and reducing the water activity of the mixture. Other ingredients such as honey, syrups, and sprouted grains can also be mixed with the chia seeds. The gluten free varieties are of especial value for those individuals who are allergic to the gluten in wheat and other grains.

The present invention relates to gluten free or reduced-gluten food products including deflavored vegetable powder. The food products of the invention can have improved taste, texture, or nutritional value compared to conventional gluten-free food products

This invention pertains to a gluten-free bakery product which comprises a flour / starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products.

A 0-net carbohydrate all-purpose baking flour high in protein and fiber content and low in fat and calorie content. In a preferred embodiment the proteins and fibers are blended together in the presence of a bonding agent. The resulting 0-net carbohydrate baking flour preferably further includes a natural sweetener. The 0-net carbohydrate flour can be prepared so as to be gluten free.

A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made from the dough composition has a good mouthfeel and a satisfactory volume, retains softness over time, and are eatable by those patients of food allergy to wheat or the like.

Disclosed are cereal binder compositions having reduced carbohydrate content as compared to present carbohydrate binders. Also disclosed are methods for producing agglomerated cereal products using binders comprising a substantially gluten-free protein in combination with carbohydrate.

The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method.

A method for the production of maize proteins comprises a step of extracting protein fractions comprising zeins and rich in glutelins from white maize and / or its sub-derivatives, such as for example flour, CGM (Corn Gluten Meal) or other, using an aqueous solution of alcohol in the absence of a reducing and purification agent. The present invention also concerns the formulation of recipes for the preparation of bakery gluten-free products and pasta with said proteins extracted

There is provided a gluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, other flour, a leavening agent and a fermentation agent. There is also described a method of preparing a gluten-free leavened breadstuff or the like. The method comprises the steps of: (a) reducing the anti-nutrient content of a pulse flour; (b) combining the reduced anti-nutrient pulse flour with starch flour, other flour, a leavening agent and a fermentation agent to provide a gluten-free composition; and (c) baking the composition to provide a gluten-free breadstuff or the like. The breadstuffs can be made without the use of any gluten, egg or milk or derivatives or components thereof, and thus can be consumed by those who are allergic or intolerant to such substances.

The invention provides gluten-free cassava nutritional bread and a preparation method thereof. The gluten-free cassava nutritional bread is prepared from the following components in parts by weight: 75 to 100 parts of cassava fermented whole meal, 10 to 20 parts of polished round-grained rice meal, 10 to 15 parts of sorghum flour, 15 to 20 parts of corn starch, 12 to 16 parts of soybean protein powder, 5 to 10 parts of whole pea meal, 3.0 to 5.0 parts of yeast, 2.0 to 3.0 parts of table salt, 10 to 15 parts of sugar, 15 to 25 parts of olive oil, 9.0 to 12 parts of fructose syrup, 25 to 35 parts of whole egg pulp, 100 to 145 parts of water and 3 to 4 parts of xanthan gum. According to the bread and the preparation method thereof, the cassava fermented whole meal is adopted to substitute wheat meal used in the conventional production, and the produced cassava bread not only can meet the requirements of the crowd sensitive to gluten, but also solve the problems that a traditional gluten-free fermented and baked product is low in protein content and poor in fermentation property of dough and poor in forming effect. Rich cassava resources of China are effectively utilized, specific excellent values of the cassava resource are reflected, and the problem of increasingly serious food crisis in China is relieved.

Provided is a method of making bread which has a satisfactory volume, provides a good texture, can be eaten by patients allergic to food such as wheat, and contains uniform bubbles. Specifically, provided is a dough composition comprising at least water-soluble hydroxypropyl methylcellulose having a hydroxypropoxyl molar substitution of from 0.05 to 0.3 and a degree of methoxyl substitution of from 1.4 to 1.9, wherein hydroxypropoxyl groups are divided into substituted hydroxypropoxyl groups having hydroxyl groups of the hydroxypropoxyl groups substituted further with methoxyl groups and unsubstituted hydroxypropoxyl groups having hydroxyl groups of the hydroxypropoxyl groups unsubstituted, and a ratio (A / B) of a molar fraction (A) of the substituted hydroxypropoxyl groups to a molar fraction (B) of the unsubstituted hydroxypropoxyl groups is 0.4 or greater; a gluten-free cereal flour; and water.

The invention provides a gluten-free nutritious cassava biscuit and a preparation method thereof. The gluten-free nutritious cassava biscuit comprises the following components in parts by weight: 80-100 parts of fermented superfine cassava flour, 5-10 parts of whole potato flour, 5-10 parts of sorghum flour, 5-10 parts of corn starch, 10-30 parts of whole soybean flour, 5-15 parts of whole pea flour, 20-40 parts of shortening, 15-30 parts of white granulated sugar, 10-15 parts of gluten-free milk powder, 0.5-1.5 parts of salt, 1.5-3.0 parts of a swelling agent, 0.5-2 parts of xanthan gum, 10-20 parts of whole egg liquid, 10-20 parts of water and 10-15 parts of nuts. The fermented whole cassava flour substitutes wheat flour used in conventional production, so that the produced cassava biscuit not only can meet the needs of gluten-sensitive people, but also solves the problems that a conventional gluten-free baked product is low in protein content, poor in color and luster and poor in dough shaping effect. Abundant cassava resources in China are effectively utilized, unique excellent values of the cassava resources are embodied, and an increasing food crisis in China is relieved.

The separation of oats from a combination of grains is performed by obtaining optical data includes both reflectance data and visual data and then analyzing the data in multiple ways, including analyzing information obtained based on ratios of wavelengths and grain imagery. The reflectance data relies on near infrared spectroscopy at requisite ratios of wavelengths in the range of 1100 nm to 2200 nm, while the grain imagery encompasses images of both sides of each of the combination of grains and can also take into account grain size and shape differentiations. The results is an oats separation process wherein at least 99% of foreign grains are rejected with only about 3% of the oats being rejected, while enabling volume processing of grains and establishing a supply of oats with a gluten level well below 20 ppm.

A method of producing a liquid fermentation product using a natural protein concentrate from a non-cereal grain source in place of protein derived from malted grains is provided. The natural protein concentrate can be directly used, in addition with a carbohydrate source, to produce a wort suitable for fermentation, thus avoiding the malting and mash mixing steps in traditional brewing methods. The wort requires less yeast to initiate the fermentation process than in similar alcohol fermentations, and does not require the addition of yeast nutrients. The resulting fermentation product can be processed for bottling without the need for an intervening storage period. The protein concentrate used in the method can be derived from non-cereal sources such as peas, soy, rice potatoes and other sources of natural protein. Using non-cereal sources also permits the simplified production of a gluten-free fermentation product that can be used in preparing beverages consumable by persons suffering from gluten intolerance.

The present invention relates to a novel solvent-free process for the production of protein-, starch- and fiber-enriched fractions or fractions rich in specific compounds from pulses, grains, oilseeds, and dried fruits. Unlike conventional wet processes, this dry process preserves the natural configuration and structure of separated components. This process employs a tribo-electrostatic technique to selectively charge proteins, carbohydrates, fibers, and other components in pulses, grains, oilseeds, and dried fruits and separates them based on the magnitude and type of their charge. The invention also relates to the protein-, starch-, and fiber-enriched fractions or fractions rich in specific compounds obtained using the process of this invention, and to the use of these fractions in a variety of applications that include the food industries, in particular gluten-free market, in the production of high functional protein concentrates and isolates, in particular soy protein concentrate and isolate, as pharmaceutical and / or nutraceutical agents, and in the production of bio-based materials.

The invention relates to a structured protein product comprised of a texturizable protein and a binding agent. The invention also relates to a method for extruding a wheat-free, and more particularly, gluten-free structured protein product with substantially aligned protein fibers. The method also works for wheat-containing blends.

The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced bakery products, comprising said enzyme active soy flour and said at least one hydrocolloid. The present invention further relates to a dough comprising said composition, and to a gluten-free or gluten-reduced bakery product, in particular bread or a bread product, produced using said composition. In addition, the present invention relates to the use of enzyme active soy flour or a combination of enzyme active soy flour and at least one hydrocolloid in the preparation of a gluten-free or gluten-reduced, preferably gluten-free, bakery product.

The invention discloses a method for making corn steamed sponge cakes through microwaves. The method comprises the following steps of step I, taking gluten-free microwave corn steamed sponge cake rawmaterials, adding water, performing dough mixing, adding yeast, and performing uniform mixing so as to obtain corn flour paste, wherein the raw materials comprise corn submicron powder, corn pre-fermentation powder, corn pre-pasting powder and yeast, the corn pre-fermentation powder is powder obtained through the steps of fermenting the corn submicron powder and performing drying, and the corn pre-pasting powder is powder obtained through performing acidification, extrusion and puffing on the corn flour; step II, fermenting the corn flour paste; and step III, placing each corn steamed sponge cake paste of which the mass is 300-500g under microwave condition of which the microwave power is 600-1000w and the microwave time is 3-8min, and performing microwave treatment so as to obtain the corn steamed sponge cake. The corn steamed sponge cakes made by the method disclosed by the invention are fine and smooth in mouth feel, sufficient in internal moisture content, and good in elasticity, tenacity and homogeneity, and the cost is reduced. The corn steamed sponge cakes are processed and made through the microwaves, so that the processing efficiency is improved, and the method is suitablefor household and industrialized application.

A pet chew includes an outer layer; and an inner layer, the outer and inner layers being laminated and rolled into a cylindrical shape having knots at both ends, the outer layer including at least one of potato and sweet potato.

The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by way of bread flour, the products including, in particular, bakery products. The invention likewise relates to totally gluten-free cooking and / or bread products produced using the composition.

The invention relates to the technical field of pet food and particularly relates to gluten-free cat food and a preparation method thereof. The cat food is mainly prepared from the following raw materials in parts by weight: 10 to 20 parts of potato, 10 to 15 parts of pea protein powder, 2 to 3 parts of pumpkin, 3 to 5 parts of spiral seaweed, 3 to 4 parts of spinach, 4 to 6 parts of leaf mustard,4 to 6 parts of carrot, 25 to 35 parts of beef, 15 to 25 parts of chicken, 5 to 10 parts of mussel meat, 1 to 2 parts of fructo-oligosaccharide powder, 5 to 10 parts of olive oil, 1 to 3 parts of lactobacillus paracasei and 1 to 5 parts of table salt. The pea protein powder, the potato, the pumpkin and the like added into the gluten-free cat food disclosed by the invention are hypoallergenic rawmaterials without cereal protein; the purpose of preventing allergy can be achieved by reducing cereals in the raw materials. The fructo-oligosaccharide added into the gluten-free cat food disclosed by the invention can achieve the purpose of improving the protein digestibility.

Provided herein are gluten-free dry mix compositions, gluten-free and gluten-reduced food products, and methods for making said food products.

The invention relates to gluten-free germinated brown rice and soybean bread and a making method thereof and belongs to the technical field of food and making methods thereof. The gluten-free germinated brown rice and soybean bread is prepared from, by weight, 80-90 parts of germinated brown rice powder, 10-20 parts of defatted soybean powder, 1-2 parts of hydroxypropyl methyl cellulose, 0.2-0.3 part of xanthan gum, 0.5-1.5 parts of transglutaminase, 2-3 parts of yeast, 5-10 parts of cane sugar, 1-3 parts of salt, 4-6 parts of edible vegetable oil and a proper amount of water. According to the gluten-free germinated brown rice and soybean bread and the making method thereof, the germinated brown rice powder and the defatted soybean powder are used as the main raw materials, no gluten is contained, two types of water-soluble edible gum, namely hydroxypropyl methyl cellulose and xanthan gum, are compounded, the catalytic effect of transglutaminase is added, the nutritious health-care function, the protein biological titer and quality of the bread are improved, and the bread can serve as staple food bread of a patient suffering from gluten-induced enteropathy (celiac sprue) and also can serve as healthy health-maintenance food of ordinary people.

The invention discloses a gluten-free panicum miliaceum flour sandwich steamed cake, which is prepared from the following raw materials by weight: 90-120 parts of panicum miliaceum flour, 20-40 parts of mung bean, 220-250 parts of fresh egg, 5-15 parts of agave syrup, 3-8 parts of baking powder, 0.05-2 parts of vitamin C, 1-2 parts of salt, 3-5 parts of white vinegar, and 2-5 parts of edible vegetable oil. The making method includes: mixing fresh egg, agave syrup and salt evenly, conducting stirring till the salt is completely dissolved, then adding white vinegar to obtain original egg liquid, and then conducting whipping at a speed of 800rpm for 10-15min to obtain whole egg paste; adding premixed powder into the prepared whole egg paste, and stirring the materials evenly to obtain cake paste; and then putting the cake paste into a mold and conducting steaming to obtain the finished product. The gluten-free panicum miliaceum flour sandwich steamed cake provided by the invention is not only suitable for general population to eat, but also is suitable for diabetic patients and celiac disease patients, enriches the panicum miliaceum product variety, and promotes the improvement of human dietary fiber structure.

One or more multi-purpose compositions formulated for pre-operative, post-operative, pregnancy, and postpartum recovery are disclosed in liquid or solid form, having high quality protein, nutrients, minerals (calcium, iron, zinc, and copper), antioxidants, and vitamins A, C, D, and E that are non-GMO and allergen free in vegan, gluten-free, preservative-free, and lactose-free formulations. Here, the multi-purpose formulations promote fast recovery and wound healing after an invasive medical procedure, during and post pregnancy and delivery, and further prevent post-operative complications, among other advantages.

The invention belongs to the technical field of food processing, and provides a gluten-free grain fermentation type flour product. The gluten-free grain fermentation type flour product is prepared from the following raw materials in parts by weight: 1.0 to 1.2 parts of gluten-free grain flour, 0.1 to 0.2 part of plant protein powder without gluten proteins, 0.01 to 0.03 part of yeast powder, 0.001to 0.05 part of TG enzyme, 0.01 to 0.05 part of lactobacillus plantarum powder, 0.01 to 0.03 part of salt, 0.01 to 0.02 part of bread improver and 0.6 to 0.8 part of water. According to the invention, after the raw materials are matched in the ratio, gas tightness of a gluten-free grain dough can be improved, and elasticity and a product volume of the gluten-free grain fermentation type steamed flour product in an initial stage of steaming are improved, so that the finally obtained gluten-free grain fermentation type steamed flour product is rich in nutrition, good in taste and excellent in flavor.

The invention relates to a sucrose-free oil-free gluten-free cake and a production process thereof. The sucrose-free oil-free gluten-free cake is prepared from the following raw materials in parts byweight: 12-25 parts of almond powder, 0.5-3 parts of coconut flour, 2-5 parts of rice flour, 0.2-1 part of linseed powder, 0.5-2 parts of inulin, 13.02-26.6 parts of compound sugar, 0.2-0.5 part of potassium hydrogen tartrate, 30-50 parts of egg white, 20-30 parts of egg yolk and 20-37 parts of milk. The cake is not added with any animal and vegetable oil, sucrose and raw material containing gliadin and glutenin, and is a true oil-free, sucrose-free and gluten-free product. Moreover, the process uses non-traditional pastry ingredients such as the almond powder and the coconut flour as main materials, and the mouth feel of the product is close to that of traditional cakes, but the cake tastes slightly different from traditional cakes. Under the condition of stable quality assurance, the cake is more abundant in mouth feel, and the finished product is better in color and better in taste.

A gluten-free fermented beverage for human consumption includes a mixture including tea and alcohol. The alcohol is formed by a single culture yeast and fermentable sugar not derived from grain. A method for making the beverage includes steeping a form of tea leaves in water to form a tea, adding a form of yeast nutrient to the tea, adding a fermentable sugar not derived from grain to the tea, adding a single culture yeast to the tea, fermenting the tea mixture, adding citric acid before and / or after the step of fermenting, filtering the fermented tea, and carbonating the fermented tea.