44 results about "Vegetable Proteins" patented technology

A chevon jerky product is disclosed. The chevon jerky comprises ground goat meat, sugar, oyster sauce, garlic powder, salt, and black pepper, and may further comprise chicken skin and / or textured vegetable protein to improve sensory and physicochemical properties. The meat mixture is cured at low temperature, formed into thin patties, and dried to a controlled moisture content and water activity to obtain a stable dried meat product. The resulting chevon jerky exhibits desirable texture, flavor, and overall acceptability while maintaining product stability during storage. The disclosed formulation provides an alternative dried meat snack utilizing chevon meat with improved consumer acceptability.

This invention discloses a multi-flavored sausage and its processing method, relating to the field of sausage processing technology. The multi-flavored sausage is produced using a segmented low-temperature curing process and is composed of the following ingredients in parts by weight: 50-70 parts pork, 10-20 parts chicken, 5-15 parts fish, 3-8 parts plant protein, 2-6 parts compound seasoning, 1-4 parts natural fruit and vegetable powder, and 0.5-2 parts functional additives. This invention utilizes segmented low-temperature curing. In the first stage, the basic seasoning and fruit and vegetable powder are fully penetrated; in the second stage, the flavors are further matured and integrated at an even lower temperature, while simultaneously inhibiting microorganisms. Furthermore, it not only provides natural pigments, but the fructose and organic acids it contains undergo Maillard reactions during processing, producing complex fruity aromas and a sweet aftertaste. The combination of animal and plant proteins achieves complementary amino acid patterns, increasing the overall biological value of the protein and meeting consumers' demand for high-protein foods. It also promotes intestinal health and improves intestinal function.

The present invention relates to coacervated core-shell microcapsules of vegetable origin, wherein the shell comprises a vegetable protein extract, as well as to the methods and uses thereof.

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.

The present invention relates to a method for producing a plant protein extract comprising providing an aqueous suspension of a plant protein composition acidified to its isoelectric pH, adding an alkaline composition comprising a carbonate or bicarbonate salt to said suspension to correct the pH of said suspension to a pH ranging from 6.2 to 7.0, preferably 6.40 to 6.70, and heat treating the suspension at the corrected pH to form the plant protein extract. The invention also relates to a pea protein extract with a solubility, determined at 20°C and at pH 7, of greater than or equal to 50% and also with a reduced sodium content, and also to the use thereof for producing food products, in particular beverages.

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 use of polypropylene in a tottle-type container holding an oil-in-water emulsified food composition comprising starch modified with octenyl succinic anhydride or vegetable protein, to facilitate the discharge of the food composition from the tottle-type container.

This invention relates to the field of feed additive technology, specifically to a feed additive that promotes digestion and absorption and its preparation process. The preparation process of a feed additive that promotes digestion and absorption includes: preparing antioxidant-modified chicken fat; preparing an extract; preparing a composite oil phase; and preparing the feed additive. In this invention, the extract of Shenqu (a type of fermented wheat) can directly compensate for insufficient endogenous enzyme secretion in laying hens, rapidly decomposing starch in feed and chicken fat in plant proteins, laying the foundation for subsequent absorption. The extract of Zhishi (a type of immature bitter orange) accelerates gastrointestinal motility and digesta emptying, while also promoting bile and pancreatic juice secretion, further improving the digestibility and utilization rate of fat-soluble components in laying hens. The extract of pine pollen can repair the intestinal mucosa, increase intestinal villus height, increase the nutrient absorption area, and regulate the intestinal microecology, reducing nutrient loss and intestinal stress. The combined use of these three ingredients synergistically promotes the digestive and absorptive capacity of laying hens.

The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and, the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. It further relates to a process for preparing such a frozen confection product.

The present application provides an amino acid cleansing composition with high thermal stability and a preparation method thereof, and belongs to the field of medical, dental or cosmetic preparations. The composition is composed of an amino acid surfactant, an amphoteric surfactant, a silanized cross-linked modified starch, a fatty acylated plant protein derivative, a catechin or derivative thereof, and a structure inducing lipid. The present application builds a dynamic ordered structure network in the system by the synergistic effect among the silanized cross-linked modified starch, the fatty acylated plant protein derivative, the catechin or derivative thereof, and the structure inducing lipid, thereby significantly improving the thermal stability, structure maintaining ability and high and low temperature rheological stability of the amino acid cleansing system, and improving the paste standing ability, pearl luster uniformity, push spreading feeling and foam fineness.

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 describes the preparation of flour and protein based on argan cake for food use as well as its bitterness reduction, with a high content of vegetable proteins, using only argan seeds or cakes as raw material and without adding any chemical product that may alter its composition, all that allows it, obtain flour without sugar and gluten. A flour suitable for diabetics and with a protein content greater than 50 percent.,

This invention provides a sea buckthorn seed protein peptide, its preparation method, and its application, relating to the field of plant protein peptide extraction technology. The preparation method includes: pulverizing defatted sea buckthorn seed residue, performing ultrasonic-assisted extraction, adjusting the pH value to precipitate, and centrifuging to obtain a protein extract; adding a complex protease composed of alkaline protease, flavor protease, and neutral protease in a specific enzyme activity ratio for targeted enzymatic hydrolysis; purifying the hydrolysate sequentially through a 3kDa ultrafiltration membrane and a 1kDa nanofiltration membrane, collecting the permeate; adding an encapsulating agent and spray drying to obtain the final product. The sea buckthorn seed protein peptide prepared by this method has a molecular weight of less than 3kDa (≥85%), a purity of ≥90%, and exhibits excellent DPPH free radical scavenging ability and angiotensin-converting enzyme inhibitory activity. This invention achieves efficient extraction of sea buckthorn seed protein and targeted enrichment of active peptides. The product can be used as a functional food, health product, or pharmaceutical raw material for antioxidation and blood pressure reduction.

A process for producing chevon jerky product is disclosed. The chevon jerky comprises ground goat meat, sugar, oyster sauce, garlic powder, salt, and black pepper, and may further comprise chicken skin and / or textured vegetable protein to improve sensory and physicochemical properties. The meat mixture is cured at low temperature, formed into thin patties, and dried to a controlled moisture content and water activity to obtain a stable dried meat product. The resulting chevon jerky exhibits desirable texture, flavor, and overall acceptability while maintaining product stability during storage. The disclosed formulation provides an alternative dried meat snack utilizing chevon meat with improved consumer acceptability.

This invention provides a bread premix, pre-baked frozen dough, and staling-resistant bread, relating to the field of gluten-free bread technology. The bread premix provided by this invention includes gluten-free starch and a modifier, wherein the modifier includes modified plant protein, which is one of potato protein, pea protein, rice protein, gluten protein, and soy protein. By modifying the plant protein and adding it to the bread premix, this invention allows the modified plant protein to interact more effectively with the gluten-free starch during dough mixing and baking, constructing a continuous and stable network structure. This not only provides a supporting framework for the gluten-free bread but also optimizes the distribution and binding state of moisture within the bread, locking moisture within the network and effectively delaying moisture migration during storage. Simultaneously, it inhibits starch retrogradation and the rate of bread hardening, contributing to improved staling resistance of gluten-free bread.

The present invention relates to a culture medium composition for producing botulinum toxin, and more particularly to a culture medium composition for culturing Clostridium sp. strains capable of producing botulinum toxin. When a Clostridium botulinum strain is cultured using a culture medium comprising vegetable peptone, glucose, and yeast extract without animal-derived components, the growth rate of the strain is increased compared to existing culture media, and the strain can be safely cultured since animal-derived components are not included, thereby increasing the yield of botulinum toxin.

A modulated protein composition is described with improved flavor properties over a vegetable protein. Methods of making a modulated protein composition including the use of a volatile modulating yeast culture to ferment a vegetable protein to produce the modulated protein composition are described. Also disclosed are a fermented vegetable composition made from a modulated protein composition, and ingredients and foods including a fermented vegetable composition or a modulated protein composition.

A mushroom essence seasoning and a preparation method thereof, the seasoning is composed of fresh edible fungi and specific blending ingredients, including refined salt, corn flavor sauce powder, rice powder, momordica grosvenori powder, malt dextrin, hydrolyzed vegetable protein powder, flavor yeast extract, monosodium glutamate, white pepper powder, the fresh edible fungi is selected from lentinus edodes or fresh flower mushroom, through pretreatment and fermentation of fresh edible fungi into edible fungus paste, mixing with ingredients into wet material, then granulating, rapid drying and screening to obtain regular granules, finally packaging to obtain finished products, the scheme does not use corn starch, avoids the problems of muddy soup, precipitation, corn smell and slow melting, while maintaining good granulation, providing two taste choices of flower mushroom and lentinus edodes, meeting different market demands, improving product quality and user experience.

The present application relates to the technical field of food processing, and particularly relates to an edible mushroom meat substitute product and a preparation method thereof. The product comprises, by weight, 30-60 parts of edible mushroom raw material, 20-40 parts of plant protein, 5-15 parts of texture modifier, 2-8 parts of flavor modifier, and 10-20 parts of water. The preparation method comprises the following steps: compounding the edible mushroom raw material, the plant protein, the texture modifier, and the flavor modifier, controlling the total water content of the mixture to be 25-35 wt%, and then performing texture reconstruction under the screw extrusion conditions of 80-150 DEG C and 150-250 rpm to obtain a texturized product. Through the synergistic effect of a high proportion of edible mushroom raw material and specific auxiliary materials, and combined with an appropriate extrusion process, the technical problems of loose texture and insufficient flavor of the edible mushroom meat substitute product are solved, and the prepared product has a fiber structure, chewing sensation, and rich flavor similar to meat, and has high nutritional value.

This application relates to a textured vegetable protein with improved water retention capacity, allowing it to retain between 750% and 1000% of its weight in water, as well as its intended use. This application also relates to a method for manufacturing such a textured vegetable protein.

The present application relates to a kind of animal-source-free complex protein hydrolysate and its preparation method, the weight percentage of the peptide segment with molecular weight less than or equal to 1000Da in the animal-source-free complex protein hydrolysate is greater than or equal to 90% in the total peptide segment of the animal-source-free complex protein hydrolysate, the weight percentage of protein is greater than or equal to 65%, the animal-source-free complex protein hydrolysate is prepared by the method comprising the raw material containing plant protein and yeast is enzymolysis.The animal-source-free complex protein hydrolysate of the present application has the natural attribute of animal-source-free, is rich in small molecule polypeptide and contains a certain amount of free amino acid, nucleotide and other components, while having the characteristics of not strictly dependent on exogenous protease, processing flexibility, product plasticity, wide application field, etc., can be used in cell culture, microbial fermentation, animal nutrition, plant nutrition and other fields.

The present invention addresses the problem of providing a technique for producing a textured plant protein that is configured such that dull color formation is suppressed. Dull color formation of the textured plant protein obtained by the present invention is suppressed by adding a nontextured plant protein material that has been treated using a glutaminase and protease to a material for texturing.

This invention relates to the field of aquaculture technology, specifically a feed formulation and preparation method for improving the reproductive performance of broodstock tiger prawns. The method includes: determining the specific nutritional requirements of broodstock tiger prawns during gonadal development; screening core animal and plant protein sources and determining their basic mass ratios accordingly; performing targeted biological treatment on the core raw materials to enrich gonadotropin-active small molecules; compounding these with phospholipids, attractants, vitamins, and minerals to form a functional additive combination; mixing the core raw materials and additive combination in proportion, granulating, and adding antioxidants during processing; and finally verifying the formulation effect and confirming the final compound feed through standardized aquaculture trials. The compound feed obtained based on this method can effectively replace traditional live feed, improve broodstock tiger spawning, hatching rate, and larval quality, and has advantages such as balanced nutrition, stable quality, and suitability for large-scale production, solving the industry problems of live feed being prone to pathogens, supply fluctuations, and high costs.

Provided are a method for reducing the beany flavor of a textured vegetable protein containing soy protein, the method of which comprises using Chlorella, and a method for preparing a textured vegetable protein with reduced beany flavor, the method of which comprises using Chlorella.

The purpose of the present invention is to provide a processing technique for obtaining a vegetable-protein-containing liquid composition whose gritty texture is improved despite having a high vegetable protein material content of 6 wt % or greater. The food texture of a vegetable-protein-containing liquid composition having a vegetable protein material content of 6 wt % or greater can be improved by treating this vegetable-protein-containing liquid composition with a protein deamidase.

The present disclosure relates to the technical field of genetic engineering, and in particular to a use of a Glycine max GmSAMMT gene in regulation of a protein content and / or a yield of a plant. The present disclosure has proved through experiments that an expression level of the GmSAMMT gene in a GmSAMMT-knockout line is significantly lower than an expression level of the GmSAMMT gene in a control line, and a protein content and a seed weight of a GmSAMMT-knockout line are significantly higher than a protein content and a seed weight of a control line. Compared with the control line, in a GmSAMMT-overexpressed line, a transcription level of the GmSAMMT gene is significantly increased, a protein content is significantly reduced, and a seed weight is also reduced without a significant difference.