113 results about "Vegetarian diets" patented technology

The invention relates to a nutritional balanced vegetarian diet which is characterized by comprising components A, B and C. The component A comprises brown rice, fragrant rice, black rice, cooked brown rice, glutinous rice, oats, sorghum, millet, corn, soybeans, black beans, red beans, white beans, mung beans, peanuts, sesame seeds, barley, apple, banana, mango, orange, strawberry, tomato, carrot, pumpkin, celery, konjac, broccoli, cabbage, mushroom, undaria pinnatifida, seaweed, lily, green tea and pueraria. The component B comprises lecithin, oligosaccharide alcohol prebiotics, and rice bran. The component C comprises nutritional yeast and probiotics. Compared with the prior art, the nutritional balanced vegetarian diet provides all the essential nutrients to the human body.

Compositions and methods for improving the nutritional and physiological status of a woman and her child during all stages of pregnancy are provided herein. This includes pre-conceptional women, pregnant women, and post-natal women (both lactating and non-lactating mothers). The compositions are particularly useful for the neurological, visual, and cognitive development of an embryo, fetus, or infant and the nutritional and physiological well-being of the mother, fetus, and infant. The compositions contain one or more folates, such as a reduced folate and/or folic acid, and one or more essential fatty acids (EFA), such as an omega-3 and/or omega-6 fatty acid. The addition of the essential fatty acid improves upon the folate containing nutritional preparations described in the prior art. The one or more folates and essential fatty acid may be administered together or in separate dosage units. The one or more folates may be selected from folic acid/folate, one or more reduced folates, or a combination of folic acid/folate and one or more reduced folates. The reduced folate is preferably 5-methyltetrahydrofolate, and most preferably 5-methyl-(6S)-tetrahydrofolic acid. The essential fatty acid is preferably an omega-3 fatty acid, and is preferably docosahexenoic acid (DHA) derived from a vegetarian or non-fish source. The compositions may optionally contain other vitamins, minerals, and ingredients, such as, emollient laxatives—all defined herein as “optional or other ingredients”.

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

The invention discloses soybean tissue albumin dried meat floss. The vegetarian dried meat floss is prepared by performing immersion, cleaning, deodorization, peculiar smell removal, dewatering, chopping into strips, mixing, frying, drying, cooling, packaging and the like on a soybean tissue protein raw material. The soybean tissue protein is used as a full vegetable instead of a filler to be developed and applied; by virtue of rich soybean proteins, the prepared vegetarian dried meat floss is loose, is moderate in sweetness and saltness, tastes mellow and delicious and has a unique flavor; people of all ages can eat the soybean tissue albumin dried meat floss; particularly a new convenient and delicious option is supplied to vegetarians and is a meat-substitute product with rich nutrition.

The invention relates to peanut vegetarian meat ham and a production method thereof. The peanut vegetarian meat ham is prepared from peanut thick filament tissue protein serving as a main raw material, and soy protein, wheat gluten, potato starch, vegetable oil, complex konjac gum and seasonings serving as auxiliary materials. By the production method for the peanut vegetarian meat ham, different peanut vegetarian meat ham with unique flavors and in different forms can be made, and the ham has an obvious animal lean fibrous tissue shape and chewiness similar to animal meat, does not have any unpleasant beany flavor of the traditional bean products, has mild and aromatic flavor, high slicing property and elasticity and smooth mouthfeel, can achieve an effect same as meat products, overcomes the defect that common vegetarian products are required to be frozen and have short quality guarantee period, is easy to store, convenient to transport, wide in application and suitable for people of all ages and both sexes, meets the requirement on taste, supplement the nutrient requirement of a human body, is convenient to use and eliminates the trouble that the common vegetarian products are stored in a frozen way and eaten after being heated.

The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg white compositions, for consumption. The compositions simulate sensorily an animal-derived egg, such as a chicken egg, and may have the same protein and vitamin content.

The invention discloses a vegetarian diet set meal. The vegetarian diet set meal comprises following raw materials, sticky rice, coix seed, black rice, corn, buckwheat grain, oat, milled glutinous broomcorn millet, millet, unpolished rice, sorghum rice, wheat, barley, lucid ganoderma, hazelnut kernel, pine nut kernel, pistachio nut kernel, apricot kernel, sunflower seed kernel, peanut kernel, ginkgo kernel, soybean, black soya bean, black kidney bean, circassian bean, mung bean, pea, broad bean, chickpea, hyacinth bean, sword bean, petits pois, kidney bean, snow bean, green soy bean, dwarf bean, winged bean, hickory kernel, cowpea, pumpkin seed, cashew nut, grape seed, cucumber seed, purple perilla seed, lettuce seed, brassica juncea var seed, Chinese waxgourd seed, bitter gourd seed, chayote seed, gold towel gourd seed, towel gourd seed, winter squash seed, cucurbita pepo seed, bottle gourd seed, and celery seed. According to a preparation method, 159 raw materials which are used contain the comprehensive nutrients needed by human body, nutrient balance and sufficiency are achieved, requirements of people on nutrients are satisfied effectively, effect is excellent, and only natural food materials are used.

A meat replacement product is provided for elimination diets including vegan diets. Pea protein is combined with konjac and fenugreek. The combination is then subjected to high pressure and temperature in conjunction with an extrusion and texturization process. The resulting product can be used to provide a variety of meat replacements including meatless fish sticks, meatless tuna, and meatless salmon as well as replacements for beef and chicken.

Vegetarian amino acid sources are combined to create a protein blend that closely matches human muscle tissue in terms of amino acid composition. “Closely matching” means that the amino acid composition of the protein blend is within five percent (5%) of the amino acid composition of human muscle for all of the amino acids of the human muscle. The protein blend can be used as food or food supplement to facilitate and bolster muscle anabolism for healthy humans desiring such result and also to treat and or ameliorate the effects of certain diseases and conditions such as sarcopenia, cancer cachexia, HIV wasting, malnutrition, primary muscle diseases (myopathy) and side effects of corticosteroid therapy.

The invention relates to a subsidiary bean product. It takes natural green mature pea and black soybean as raw material, and produces product through steps of raw material picking, immersing, pulp beating, separating pulp and slag, boiling soybean milk, pointing halide, extruding and shaping, drying and seasoning, vacuum packing, sterilizing at high pressure, and boxing. The invention is characterized in that it adds no hormone and pigment, retains natural taste of green mature pea and black soybean, employs advanced physical disintegration technology and treatment with high- precision super- fine micron, and it is suited to be used as food for outdoors workman.

The invention discloses a vegetarian diet flavor juice relating to the field of food treatment. The vegetarian diet flavor juice comprises the following raw materials: yeast extract, hydrolyzed vegetable protein, xylose, vitamin B1, spinach extract powder, onion extract and mushroom extract. The invention further provides a preparation method of the vegetarian diet flavor juice. When added to various dishes and stuffing, the vegetarian diet flavor juice prepared with the preparation method provided by the invention can remarkably improve the mouth feeling and increases the taste of finished products, and can also improve the nutritive value.

The invention belongs to the technical field of plant processing and in particular relates to a method for improving the bioavailability of iron and zinc elements of broad beans. The broad beans are low in cost, contain abundant microelements and proteins and have a certain advantage to dietary nutrition of people. Phytic acid which is contained in cotyledons of the broad beans can be combined with proteins and metal ions to reduce the bioavailability of the proteins and the metal elements. The deficiency of iron and zinc elements has certain universality, and the iron and zinc elements play an important role in intelligence development of children and physical health of adults. Most people take vegetarian diet as staple food in China, wherein the broad beans are popular bean crops, and carrots and spinaches are popular vegetables. The carrots and spinaches contain beta-carotene; and according to the method disclosed by the invention, the fact that the bioavailability of the iron and zinc elements in the broad beans can be improved by adding the carrots and spinaches into raw broad bean flour or cooked broad bean flour is discovered by using the carrots, spinaches and the broad bean flour to do an in-vitro digestion experiment, and therefore the nutritional value in use of the broad beans is increased.

The invention provides a vegetarian whole-meal solid beverage. The vegetarian whole-meal solid beverage is prepared from the following raw materials: green peppers, carrots, spirulina maxima, a whole grain-rice mixture, a nut mixture, mixed beans, a plant seed mixture, a traditional Chinese medicine mixture and a pollen mixture; and the raw materials are processed according to the following mass ratio: the green peppers to the carrots to the spirulina maxima to the whole grain-rice mixture to the nut mixture to the mixed beans to the plant seed mixture to the traditional Chinese medicine mixture to the pollen mixture is 1: 1: 1: 12: 8: 18: 32: 23: 10. The solid beverage contains whole nutrients, including various vitamins needed for the human body, trace mineral elements, proteins, carbohydrates and so on; moreover, the solid beverage has health-preserving effects. Long-term usage of the solid beverage is capable of improving body immunity and promoting metabolism, and has the functions of nourishing, lubricating the intestines, eliminating toxicants, resisting cancer, treating neurasthenia and so on. Furthermore, the proportioning ratio of the solid beverage is free of side effects; and the matched raw materials are capable of mutually playing better synergetic healthcare functions.

The invention relates to instant selenium-enriched soya-bean milk skin which is prepared by taking pure natural soya-bean milk (dried bean milk cream in tight rolls) skin as a raw material by the following steps: adding selenium-enriched edible mushroom powder; softening and dicing; wrapping slurry and intensifying; secondarily roasting; easing back and seasoning by steam; carrying out vacuum packaging and sterilizing. The product not only can be used as an instant nutritional small food for leisure or travel, but also can be used as a soaking-free vegetarian diet cooking food material which is high in protein nutrition. The product is rich in nutritional components such as soybean protein, soybean polysaccharide, organic selenium of edible mushrooms, and no refreshing and flavoring chemical modulators are added in the preparation process. Fresh and sweet taste of the skin of soya-bean milk is remained to the maximum extent due to the soaking-free cooking stock treatment. The instant selenium-enriched skin of soya-bean milk is convenient to carry and eat, can be instant or can be cooked. The product is nutritional, healthy and safe, and is a multielement nutritional supplement vegetable diet product suitable for modern healthy life styles such as travelling and living at home.

The invention discloses a soybean vegetarian sausage and a manufacture method thereof. The soybean vegetarian sausage consists of a sausage casing and a stuffing, wherein the stuffing is packed in the sausage casing, soybean isolated proteins and soybean powders are used as the major ingredients of the stuffing, and vegetables, flavoring materials, soybean vegetable oil, fowl egg liquid, carrageenan and water are served as the minor ingredients. The manufacture method of the soybean vegetarian sausage comprises the following steps of: sending the raw materials into a chopper mixer for chopping and mixing at first; then, sending the mixture obtained by chopping and mixing the raw materials to a full automatic vacuum quantitative filling machine for filling; and finally, loading the filled semi-finished soybean vegetarian sausage in a sealing sterilizing container for sterilization treatment. The soybean vegetarian sausage disclosed by the invention belongs to a full vegetarian sausage and has the advantages of delicate taste, strong and unique flavor, health and nutrition, thus, the soybean vegetarian sausage is ideal health-care food.

The invention relates to noodles in diets, in particular to fish noodles. The fish noodles are made from the following raw materials in weight portion: 25 to 85 portions of fish, 100 portions of flour and 2 to 4 portions of ginger. A method for making the fish noodles comprises the following steps: bones and skin of fresh fishes are removed, and small fish bones are allowed to remain; the fish is washed clean and cut into strips; the ginger is washed clean and cut into pieces or strips; the fish and ginger pieces are mixed and then fully minced into fish mud by use of a mincer; the fish mud is mixed with the flour; and a proper amount of water is added in order to knead the fish mud and the flour into dough which is made into the noodles then. The fish noodles have the advantages that the fish noodles have vegetarian nutrition mainly based on starch, as well as meat nutrition mainly based on protein, is lower than 90 milligram in the cholesterol content of per 100 grams of noodles, little in sugar and fat, smooth in mouth feel, delicious in taste, neutral in nature and free from fishiness and other abnormal taste, combines meat and vegetables, and is quite suitable to be regularly eaten by people.

The invention discloses a vegetarian essence and a processing method thereof. The vegetarian essence is prepared by taking champignons, potatoes, onions, fermenting soy sauce and the like as the raw materials. The invention further discloses the processing method of the vegetarian essence. The vegetarian essence prepared with the processing method has an aroma and mouthfeel of natural meat, and has a lasting and dense aroma.

The invention provides a vegetable food preparation method. In the method, vegetables such as leaves, roots, melons, beans and herbs are used as raw materials, and sorted to be cleaned, peeled, cut, cooked, cooled, grinded, mixed, rolled, dried and packaged. The preparation method is characterized in that according to nutritional dietary balance, one type or types of leaves, roots, melons, beans and herbs vegetables are used as the raw material of vegetable food, the raw materials are sterilized and disinfected by ozone, and cooked and flavored, and then are dried by an infrared drier to obtain a vegetable food with good color, flavor and taste. The vegetable food is convenient in eating, is hygiene and nutrition.

The invention relates to a vegetarian full meal electuary, which is composed of the following raw materials by weight: 5-8 parts of iron stick yam, 3-5 parts of jujube, 1-3 parts of water chestnut, 3-5 parts of bamboo shoots, 2-4 parts of water caltrop, 3-5 parts of taro, 1-3 parts of Diaphragma juglandis, 8-10 parts of a fungus composition, 5-7 parts of a flower composition, 5-7 parts of a nut composition, 1-3 parts of an algae composition, 8-10 parts of a leaf vegetable composition, 15-20 parts of a cereal composition, and 7-9 parts of a seed composition. The vegetarian full meal electuary provided by the invention has the advantages of comprehensive nutrition, reasonable dietary structure, and wide range of applicable people.

The invention relates to the field of food processing and particularly provides peanut protein quick-frozen totally-vegetable meat for supplying vitamins and a preparation method thereof. The totally-vegetable meat, which can supply the required minerals to human body, is prepared through quick-freezing technology with peanut drawing protein as a main material with addition of the food materials, such as lentinula edodes, cabbage, algae, carrot, walnuts, brown rice and the like, which are rich in vitamin, and vitamin B which is difficult to intake from vegetable foods, and also with addition of natural preservatives and anti-oxidants, such as nisin, chitosan, red chili pepper extract and the like. The totally-vegetable meat is prepared with plant vegetable replacing meat, improves dietary structure and promotes body health. The peanut drawing protein has a meat-like taste and also the fragrance of peanuts. The totally-vegetable meat can supply the required various vitamins to human body. The pure natural preservatives and anti-oxidants ensure the totally-vegetable meat to be safe. The totally-vegetable meat has the taste which is similar as fresh product and has long shelf life due to the quick-freezing technology.

A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated production process involves hydrating chia seeds to form a chia seed gel, combining the chia seed gel with a gluten-free flour to make a dough or batter and adding other ingredients as desired for producing a baked product. A variety of baked products can be produced including, for example, pie crusts, breakfast bars, granola bars, cookies, crackers, pretzels, muffins, quick breads, and yeast breads.

The invention relates to a vegetarian diet. The vegetarian diet comprises the following nutrient raw materials in parts by weight: 10 parts of wolfberry fruit, 20 parts of carrots, 30 parts of soybean, 5 parts of peanuts, 6 parts of black fungus, 10 parts of laver, 30 parts of wheat isolate protein powder, 15 parts of ganoderma lucidum, 8 parts of black kernelled rice, 6 parts of Chinese date, 6 parts of apricot kernel, 10 parts of pineapple, 20 parts of cashew nuts and 4 parts of pumpkin seeds. The vegetarian diet containing the nutrient components is beneficial for the body health of vegetarians.

The invention relates to a pickled vegetable flavor seasoning and a preparation method thereof. The present invention discloses a pickled vegetable flavor seasoning, which comprises 14-18% of pickled vegetable powder, 3-7% of soy sauce powder, 0.5-2% of Satay powder, 6-9% of beef powder, 1-4% of shrimp powder, 1-4% of tomato powder, 1-5% of pickled vegetable essence, 0.1-2% of carrot powder, 4-8% of garlic powder, 0.1-1% of garlic essence, 2-4% of a capsicum annuum preparation, 22-25% of a sweetener, 14-18% of a freshener, 10-14% of a flavoring agent, and 0.5-1% of an anti-caking agent. The pickled vegetable flavor seasoning of the present invention has characteristics of distinctive Korean pickled vegetable taste, rich, sour-hot delicious and mellow taste, complete ingredients, easy use, long shelf life, and stable quality, and can be widely used in a variety of soup materials, cooking, sauce packets, vegetarian diets, convenient leisure food, puffed food, and the like.

The invention provides a vegetarian meal replacement composed of 18 precious food materials preferably selected from the group consisting of refined konjak powder, a lotus leaf extract, white kidney beans, wheat germs, oats, black sesame, chia seeds, walnuts, pine nuts, wolfberries, sea buckthorn, Cordyceps militaris, pine pollen, roses, spiral seaweed, Hericium erinaceus, kudzuvine roots, highland barley and the like in accordance with the concepts of balanced nutrition and scientific weight loss. The vegetarian meal replacement provided by the invention helps to control intake of excessive calories for the human body, realizes balanced supply of proteins, amino acids, unsaturated fatty acids, carbohydrates, dietary fibers, vitamins, minerals and trace elements which are needed for health, and accords with the concept of healthy weight loss recommended by the World Health Organization. The vegetarian meal replacement food provided by the invention has good functions of losing weight,maintaining health and keeping fitness, and is convenient to eat, applicable to all kinds of populations and used for replacing diets for breakfast and supper.

Provided is full-nutrient vegetarian powder. The vegetarian powder comprises, by weight percentage, 25-40% of plant protein powder, 15-30% of grease (powder), 10-30% of dietary fiber, 5-30% of fruit/vegetable/edible fungus algae powder, 1-15% of a specific extract, 0-2% of mixed vitamins, 0-15% of mixed minerals and 1-10% of edible essence and a sweetening agent, wherein the specific extract is anutrient element extract including one or a combination of more of lutein (ester)/curcumin/lycopene/grape peel red/a grape seed extract/a mulberry extract/a blueberry extract/a purple potato extract/phytosterol (ester). The vegetarian powder can completely meet the daily nutrient demands of normal people, does not contain common allergens in GB23779-2009, and is suitable for most people to supplement nutrient intake. Only 700-1200 Kcal of energy can meet the demand of the daily nutrient intake at a normal intake dosage.