2685 results about "Vegetable Proteins" patented technology

Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low vegetable protein content, carbohydrate, and, optionally, an edible lipid material and provides a product that simulates the fibrous structure of animal meat and has a desirable meat-like moisture, texture, mouthfeel, flavor and color.

This invention is directed to a molded, pressed, low animal fat substitute cheese composition, comprising;

• • moisture in an amount that is at least about 50% by weight of the cheese composition, and
  • (A) a vegetable protein material;
  • (B) a vegetable oil triglyceride; and
  • (C) a hydrocolloid.

In another embodiment, the molded, pressed, low animal fat substitute cheese compositions further comprises at least one component selected from the group consisting of

• • (D) a cheese flavorant and
  • (E) a starch.

The invention discloses a baked staple food for pets, which is prepared from raw materials comprising animal raw materials, grain powder, microbial protein, plant and animal protein, animal fat, vegetable oil, an antioxidant, a water-retaining agent, calcium acid phosphate and/or a dietary supplement, wherein the animal raw materials are fresh animal raw materials, and may be one or more of beef, chicken, mutton, rabbit meat, duck, goose meat, fish, pork, beef liver, beef lung, chicken liver, rabbit liver, rabbit lung, pork liver and pork lung; the animal raw material content of all the raw materials is 10 to 60 mass percent; and the grain powder content of all the raw materials is 10 to 40 mass percent. The staple food for the pets is prepared completely from the fresh raw materials, is healthy, nutrient, highly palatable, digestible, and more favorable for strengthening bones and enhancing the physique of the pets, and can maximally reduce discomfort caused by diet change and effectively improve the intestinal tract function of dogs.

The invention relates to a prebiotic peptide biological feed additive and a preparation method and application thereof. The prebiotic peptide biological feed additive is prepared by mixing and fermentation of seed solution with one or more of bacillus, yeast and lactic acid bacteria in plant protease hydrolysate. After animal and plant protein is subjected to enzymolysis at constant or changeable temperature, the seed solution with one or more of bacillus, yeast and lactic acid bacteria is added for fermentation according to a certain proportion, and the fermented solution is concentrated and dried to obtain a powdery product. The problems of high content of bitter peptides and poor palatability of enzymolysis processes using acid, alkali and protease can be solved. The immune function of animals can be stimulated by active peptides in the prebiotic peptide biological feed additive, the immunity of the animals can be improved, the intestinal environment of the animals can be improved by probiotics, the resistance of the animals to a variety of diseases can be enhanced, the feed conversion rate can be increased, and the breeding cost can be reduced.

The invention belongs to the technical field of design, research and development of environment-friendly chemical materials and specifically relates to an aldehyde-free vegetable protein-based wood adhesive as well as preparation and application methods thereof. The aldehyde-free vegetable protein-based wood adhesive is prepared from the following components in parts by mass: 100 parts of water, 20-40 parts of vegetable protein, 0.1-5 parts of modifier, 20-40 parts of cross-linking agent, 2-20 parts of curing agent, 1-5 parts of packing and 0-3 parts of additive. The finished product is formed by virtue of vegetation protein dissolution, a cross-linking reaction and a curing reaction. The adhesive is mainly applied to a wood material in such a manner of roll coating, scraper coating, curtain coating or spraying, and then a composite wood artificial board can be obtained by virtue of aging, cold pressing and hot pressing.

This invention relates to a protein containing composition, comprising;

• • a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and
  • wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams.

The invention also relates to a process for preparing the protein composition.

The invention further relates to a restructured meat product, or a vegetable product, or a fruit product comprising;

• • a vegetable protein composition;
  • a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and
  • water;
  • wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and
  • wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams.

In another embodiment, the invention discloses a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.

The present invention relates to food materials containing a high concentration of vegetable protein and omega-3 fatty acids and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and omega-3 fatty acids, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

The present invention concerns a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 μm and 500 μm, preferably between 50 μm and 350 μm, and even more preferably between 70 μm and 250 μm, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%.

The present invention also concerns process for manufacturing this granulated powder its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.

Water-resistant, protein-based adhesive compositions and methods for preparing them are provided. The adhesives are prepared by copolymerizing a denatured vegetable protein, such as soy flour, that has been functionalized with methylol groups with one or more reactive comonomers. The adhesives exhibit superior water resistance, and can be used to bond wood substrates, such as panels or laminate, or in the preparation of composite materials.

The invention belongs to the field of feed and is particularly suitable for feeding crabs. The crab feed is mainly characterized in that: (1) various animal and vegetable proteins, starch, trace elements, an auxiliary agent, a feeding promotion agent and the like serving as raw materials are compounded, so that the nutrient contents of the crab feed are more balance and comprehensive, and the requirements of the crabs during different growing periods can be met only by adjusting the ration of relative raw materials in the formula; and (2) the modified plastic processing machinery and process are used, and simultaneously the processes of mixing, shearing, curing, swelling, granulating and the like of the raw materials are also completed. Under the joint action of the two factors, the shapeof the product is stable, the flexibility is adjustable, and the product is not loosened after being soaked in water for several hours, so that the product is in accordance with the feeding habit of the crabs. Because the raw materials comprise fly maggots and earthworms that provide a certain amount of natural antibiotic and immunological factor, the product is insusceptible to decay and deterioration and can improve the disease-resisting capability of the crabs taking the crab feed. The crabs cultivated by the crab feed have the advantages of quick growth, fresh and smooth meat and rich nutrition.

The invention discloses an instant solid drink using grain as base materials, which is characterized by comprising the following raw materials in part by weight: 10 to 15 parts of black rice, 10 to 15 parts of oat, 10 to 15 parts of corn, 8 to 10 parts of black soy bean, 8 to 10 parts of buckwheat, 8 to 10 parts of brown rice, 4 to 7 parts of peanut, 4 to 7 parts of semen sesami nigrum and 3 to 5 parts of lotus seed. The invention has the advantage that the instant solid drink has rich top-quality vegetable proteins, saccharides, lipid, dietary fibers, resistant starch, mineral substances and vitamins and other elements beneficial to the health of human body. The instant solid drink has a great significance for human health and for the prevention and treatment of modern diseases; and the diet structure and human nutrition can be balanced, and daily nutrients required by the human body can be supplied in a full range. A pure physical method is adopted in the preparation of the instant solid drink, so that the nutrients of the grain are protected.

The invention relates to a method for preparing light foam concrete by using a compound protein foaming agent. The light foam concrete comprises 1-10 weight parts of foaming agent, 20-50 weight parts of concrete, 25-60 weight parts of fly ash, 1-10 weight parts of lime, 1-5 weight parts of gypsum, 0.5-2 weight parts of additive, and 27-40 weight parts of water, wherein the foaming agent comprises2.5-25 weight parts of activated sludge protein with a mass concentration 15-25 %, 0.1-1 weight parts of vegetable protein with a mass concentration of 20-40 %, 0.1-0.5 weight parts of stabilizing agent, and 73.5-97.3 weight parts of water. According to the invention, the compound protein foaming agent uses activated sludge protein and vegetable protein as the main components, and the stabilizingagent is used for modification, thus the foam stability of the protein foaming agent is raised. The preparation method has no need of steam pressure curing.

The invention relates to a traditional Chinese medicine health care type pet food for cats and dogs, comprising the following components: animal protein, vegetable protein, carbohydrate, flaxseed oil, antioxidant, multi-vitamin, mineral substance, seaweed and natural fermentation seafood seasoner. The invention is characterized in that the pet food contains milk veteh, rhizoma atractylodis alba, medicated leaven, dyer woad leaf and lotus leaf. The pet food of the invention has the following beneficial effects: the pet food has total nutrition and health care function; the added milk veteh contributes to replenishing qi and improving immunity and disease-resistance capability of pets, the rhizoma atractylodis alba and medicated leaven can help improve the appetite of pets and promote the digestion thereof, the dyer woad leaf can help resist virus and eliminate minor inflammation, while the lotus leaf can help the pets lose weight with ease without food amount restriction. In the invention, comparative trials are carried out on pet cats and pet dogs, results show that the capability of resisting disease of the pet cats and pet dogs eating the pet food of the invention are twice as that of the pet cats and pet dogs eating ordinary pet food; in addition, skin and hair thereof are obviously smooth and soft, body thereof is sturdy and mobility and playfulness thereof are also improved; moreover, no pets put on weight while not resisting food amount.

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The invention relates to a fish paste and a preparation method. The fish paste is characterized by comprising main raw materials and auxiliary raw materials, wherein the main raw materials comprise fish filet, lard oil, corn starch, fresh eggs and water, and the auxiliary raw materials comprise refined salt, a natural aromatic condiment, sodium glutamine, sorbitol and vegetable protein. The fish paste is prepared by the special processes of stewing, sterilizing and caking. The fish paste has the characteristics of high protein content, low fat content, long retention period, delicate quality, smooth and soft mouth feel, good toughness after being sliced into a flaky shape and convenient eating, can be preserved for 5 months at ordinary temperature, can be eaten in a cooking way, a swilling way, a stewing way, a cold way or a hot way and is a delicious food which is suitable for all the people, and the quality of the fish paste can be preserved for 4 months at ordinary temperature.

The invention discloses a chewing pet food, which is characterized in that it contains the following raw materials and is prepared according to the following weight ratio: edible meat: 50-80 parts, moisturizing agent: 5-20 parts, edible gum: 2-16 parts servings, plant protein: 4-15 servings, the pet chews produced not only have the advantages of good toughness and chewiness of traditional chewing products, but also greatly improve the disadvantages of poor palatability of traditional chewing products, which can reach The double function of making pets play and eat reduces the waste of resources and the pollution of the environment. The present invention takes edible meat as the main raw material, adds certain auxiliary materials for cutting and mixing, and is made into bone shape, bone shape, rod shape, heart shape through processes such as extrusion and baking, and is woven into spherical shape, ponytail shape, and twist shape. Chewing pet products in various shapes, the process mostly uses mechanical equipment, which reduces the use of labor, reduces costs, improves processing efficiency, and expands the product line.

A process of producing a protein or polypeptide of interest in a plant or in plant is provided, comprising: (i) transforming or transfecting a plant of plant cells with a nucleotide sequence having a coding region encoding a fusion protein comprising the protein or polypeptide of interest, a signal peptide functional for targeting said fusion protein to the apoplast, and a polypeptide capable of binding the fusion protein to a cell wall component, (ii) enriching cell wall components having expressed and bound fusion protein, and separating the protein or polypeptide of interest or a protein comprising the protein or polypeptide interest.

The invention relates to technology for fermenting and decomposing protein feed with protease in two steps by using probiotics, which is characterized in that the protein is fermented and decomposed with protease of aerobic fermentation matter in the anaerobic condition, soybean dregs, cotton dregs, vegetable dregs meal, wheat bran and other vegetable protein raw materials are sterilized at high temperature and then are aerobically fermented for 24-36h, feather meal and other animal protein raw materials are aerobically fermented for 20-26h, the inoculating temperature is controlled at 60-80 DEG C, the fermented materials are not dried and are directly mixed with fresh raw materials, corn steep liquor and other nutrient solution are added or not added; lactic acid bacillus are inoculated to the mixture, and water is supplemented to the mixture until the water content of the mixture reaches 40-60 percent, the mixture is compacted and sealed to be anaerobically fermented for 1-3d above 20 DEG C or 2-5d below 20 DEG C, and the mixture is dried after being fermented and decomposed with protease.

The invention provides flavor soup-stock seasoning which comprises the following raw materials: pork, pig bone clear soup, lard, chicken, chicken bone clear soup, chicken oil, water, L-cysteine hydrochloride monohydrate, DL-methionine, VC, glucose, a yeast extract, table salt, aginomoto, soybean peptides, gingers, onions, modified starch, edible essence, compound protease, flavourzyme, light soy sauce, hydrolyzed vegetable protein powder, CMC, white sugar, I+G and potassium sorbate. The meat raw materials and the soup are subjected to Maillard reaction step by step to obtain the flavor soup-stock seasoning. According to the soup-stock seasoning, the optimum formula of the flavor soup-stock seasoning is determined; the soup-stock flavor is enhanced through pork enzymolysis, chicken enzymolysis and Maillard thermal reaction; through combination of the soybean peptides, the pig bone clear soup and the chicken bone clear soup and with the aid of spice and the edible essence, the prepared seasoning looks like milk-white thick paste, has a strong bone soup flavor and tastes delicious and mellow; a dish can be delicious with a little seasoning; and the seasoning is convenient to use.

The invention belongs to the industrial field of quick-frozen foods, and in particular relates to a quick-frozen dumpling and a preparation method thereof. The novel quick-frozen dumpling comprises a dumpling wrapper and dumpling stuffing, wherein the dumpling wrapper is made from flour, coarse cereals flour, vegetable protein powder, anti-freezing protein, modified starch, an enzyme preparation, vegetable polysaccharide and water; and the dumpling stuffing is made from meat, vegetables, a seasoner, modified starch, vegetable proteins and water. The quick-frozen dumpling is even and reasonable in nutrition collocation, abundant in nutrition, and delicious in taste. The novel quick-frozen dumpling is fresh in taste and good in color and luster under the freezing status, can notbe frozen to be cracked, and can not degrade the dumpling wrapper, the electric energy can be saved by more than 20% during producing, and the multiple effects for improving the high quality, saving the energy, and reducing the consumption are realized.

The invention provides a method for improving functional property of rice protein by protein-polyoses graft coupling technology, which belongs to the technical field of hydrophobicity vegetable protein modification. The method is to carry out glycosylation modification on a side product of producing rice starch and rice syrup, namely the rice protein as a raw material by different glycosyl donors through a wet method. Dissolvability, emulsibility, foamability and other functional properties of the rice protein are effectively improved and sufficiently utilized through the graft reaction of the rice protein and sugar. Compared with methods chemically modifying the vegetable protein, such as alkylation, phosphorylation, deamidization and the like, the method is safe and environment friendly, a rice protein-polyoses graft coupling product can be used as a natural macromolecular emulsifying agent or a protein nutritional reinforcing agent to sufficiently reflect and exert low sensitivity and high nutritive characteristic of the rice protein, thereby effectively expanding the application field of the rice protein. Meanwhile, the method provides theoretical reference for deep research and development of the hydrophobicity vegetable protein.

The invention relates to a modified vegetable protein adhesive and a preparation method thereof. The modified vegetable protein adhesive comprises the following raw materials of water, bio-enzyme, vegetable protein meals, an emulsifying agent and a curing agent. The vegetable protein adhesive, prepared by the invention, is low in curing temperature, high in curing speed, high in solid content, small in viscosity, good in flowability, easy and uniform to gelatinize, small in glue-spread amount and high in bonding strength and water-resistant strength, meets the requirements of industrial application of artificial boards, and is conveniently and widely used in the artificial board industry. The raw materials of the modified vegetable protein adhesive are wide in source, low in cost and biodegradable. The preparation method is simple, the process condition is relatively mild, the operation is simple and convenient, the quality of a finished product is easy to control, and the preparation cost is low.