De-fatted soy production process and value added by-products from de-fatted soy flour

An improved process for producing de-fatted soy utilizing a de-fatted soy flour and for producing value added by-products from de-fatted soy flour wherein soybeans are de-hulled and the de-hulled stream ground to a flour consistency. The ground soy flour is mixed with water and other additives to produce a vitamin and mineral enriched stream that is then filtered to various value added by-products. In a preferred embodiment the vitamin and mineral enriched stream is filtered through a 0.1-1.0 micron membrane to produce a de-fatted soy product stream and a fatted soy product stream. The fatted soy product stream can be dried to produce dry, less than 12% water by weight, product B for use in cosmetics and pharmaceutical products. The de-fatted soy product can be filtered through reverse osmosis (RO) filtration unit to obtain a vitamin and mineral enriched product stream that can be dried to powder form and used as a food supplement additive I. If desired the full fatted soy flour or the de-fatted soy product stream can be combined with whole stillage from an ethanol process and used in producing various other value added products.

Utilization of non-nutritive adsorbents to sequester mycotoxins during extraction of protein or other value added components from mycotoxin contaminated cereal or seed oil meal

A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.

Chickpea preparation and uses thereof

A chickpea soluble fraction enriched with nutritional components and a method of producing same are provided. The method producing a chickpea preparation enriched with nutritional components includes mechanically disrupting chickpea seeds to produce a chickpea suspension and enzymatically treating said chickpea suspension with one or more of: a protease, an amylase and a phytase. The method for includes isolating a soluble fraction from said chickpea suspension thereby producing the chickpea preparation enriched with nutritional components.

Method for fractionating jatropha seeds

A method for the solvent-free fractionation of jatropha seeds having a phorbol ester content and at least one fraction.

SOLVENT BASED DE-OILING FOR PLANT BASED PROTEIN EXTRACTION

A method provides for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate, including decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material. The method includes creating a flour from the source material having the cortex removed therefrom, removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a solvent and extracting a de-oiled flour from the solvent mixture, including oil and sugars extracted from the flour. The solvent may include supercritical CO2, subcritical CO2, ethanol, or a combination thereof. The method includes drying the de-oiled flour using at least one dryer and extracting a protein concentrate from the de-oiled flour. 1. A method for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate , the method comprising:decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material;creating a flour from the source material having the cortex removed therefrom;removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a first solvent including supercritical carbon dioxide;extracting a de-oiled flour from the solvent mixture, including extracting at least a portion of the first solvent from the solvent mixture, the portion of the first solvent extracted from the solvent mixture including oil and sugars extracted from the flour;drying the de-oiled flour using at least one dryer; andextracting a protein concentrate from the de-oiled flour.2. The method of claim 1 , wherein the removing the at least a portion of the oil content further comprises:mixing the flour with a second solvent ...

Processed Leguminous Materials

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials. 1. A deflavored pea composition comprising:protein, but no more than about 60 weight percent protein; andabout 10 to about 150 ppm of bound saponins associated with compounds having a molecular weight of about 25 kDa or greater; andwherein the deflavored pea composition has substantially no pea flavor or bitter tastes.2. The deflavored pea composition of claim 1 , wherein the protein content is in an amount of about 25 percent to about 40 percent by weight of the deflavored pea composition.3. The deflavored pea composition of claim 1 , further including about 10 to about 1500 ppm of total saponins including the bound saponins and free saponins.4. The deflavored pea composition of claim 1 , wherein the bound saponins are associated with compounds having a molecular weight between about 25 kDa and about 50 kDa.5. The deflavored pea composition of claim 1 , wherein the bound saponins are reduced by about 50 percent to about 95 percent as compared to an unprocessed pea composition.6. The deflavored pea composition of claim 1 , wherein the deflavored pea composition is made by a process that includes steam cooking a raw pea slurry to form a cooked pea slurry and then drying the cooked pea slurry to form the deflavored pea composition.7. The deflavored pea composition of claim 6 , wherein the step of steam cooking is at one or more of a temperature of about 150° F. to about 300° F. a time of about 30 seconds to about 10 minutes claim 6 , a pressure of about 5 psi to about 25 ...

Method and Compositions for Reducing Immunorecognition of Dietary Protein

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided. 1. A method for reducing immunoreactivity of a food comprising:(a) incubating a food comprising at least one protein with a cross-linking enzyme to form a food comprising at least one cross-linked protein; and(b) fermenting the food comprising the at least one cross-linked protein with a microorganism to form a modified food comprising a hydrolysate of the at least one cross-linked protein,wherein is performed before (b) andwherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food comprising the at least one protein.2. The method of claim 1 , wherein the method further comprises determining the level of immunoreactivity of the modified food.3. The method of claim 1 , wherein the level of immunoreactivity of the modified food is less than a level of immunoreactivity of a food simultaneously fermented with a microorganism and incubated with a cross-linking enzyme.4. The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:determining the level of immunoreactivity using a polyclonal antibody.5. The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:determining the level of immunoreactivity using a monoclonal antibody.6. The method of ...

VERTICAL PLUG-FLOW PROCESS FOR BIO-CONVERSION EMPLOYING MICROORGANISMS

The invention relates to a method for producing a solid transformation product of a substrate comprising the following steps: • preparing a substrate of biomass comprising carbohydrates and proteinaceous matter that originates from soya bean, rape seed, or mixtures thereof, optionally in further mixture with carbohydrates and proteinaceous matter originating from fava beans, peas, sunflower seeds, lupine, cereals, and/or grasses, • mixing said substrate with a live microorganism or a combination of live microorganisms, which live microorganism or mixture of live microorganisms is not live yeast, and adding water in an amount which provides an initial incubation mixture having a water content from 30 to 70% by weight, and a ratio of wet bulk density to dry bulk density from 0.60 to 1.45 in the resulting mixture; • incubating said initial incubation mixture for 1-240 hours at a temperature of 15-70° C.; and thereafter recovering wet solid transformation product from the incubation mixture; further comprising that the incubating step is performed as a continuous plug-flow process in a vertical, non-agitated incubation tank with inlet means for said mixture and additives and outlet means for said solid transformation product. 134-. (canceled)35. A method for producing a solid transformation product of a biomass substrate , wherein the solid transformation product is a product of the transformation of one or more of proteinaceous matter and carbohydrates originating from a biomass substrate , comprising:(a) preparing a substrate of a biomass comprising carbohydrates and proteinaceous matter that originate from soya bean seed, rape seed, or mixtures thereof, wherein at least 20% by weight of said biomass comprises carbohydrates and proteinaceous matter originating from soya bean seeds, rape seeds, or mixtures thereof, optionally in further mixture with carbohydrates and proteinaceous matter originating from one or more of seeds of fava beans, seeds of peas, sunflower ...

PLANT PROTEIN-CONTAINING LIQUID COMPOSITION AND METHOD FOR PRODUCING THE SAME

A plant protein-containing liquid composition that is not aggregated and/or solidified by an acid and that is satisfactory in terms of a feeling on the tongue, a feeling of food or drink going down the throat, and a flavor, even if such composition contains a plant protein at high concentration is provided. The plant protein-containing liquid composition has the protein content in the liquid composition of 6% to 17% by mass, the mass ratio of the protein content to the lipid content of 10:0.7 to 10:5.5, the Brix value of 10% or higher, and the dietary fiber content in the liquid composition of 3% by mass or lower. The viscosity of the plant protein-containing liquid composition measured with a B type viscometer is at least one of 4,600 mPa·s or lower at 20° C., 5,000 mPa·s or lower at 5° C., and 3,400 mPa·s or lower at 50° C. 1. A plant protein-containing liquid composition comprising bean-derived proteins and lipids that satisfies the requirements (a) to (e) below:(a) a protein content in the plant protein-containing liquid composition is 6% to 17% by mass;(b) a mass ratio of the protein content to a lipid content is 10:0.7 to 10:5.5;(c) a Brix value is 10% or higher;(d) a dietary fiber content in the plant protein-containing liquid composition is 3% by mass or lower; and(e) a viscosity measured with a B type viscometer satisfies at least one of the requirements (e1) to (e3) below:(e1) the viscosity at 20° C. is 4,600 mPa·s or lower;(e2) the viscosity at 5° C. is 5,000 mPa·s or lower; and(e3) the viscosity at 50° C. is 3,400 mPa·s or lower.2. The plant protein-containing liquid composition according to claim 1 , wherein a 50% cumulative particle diameter (D50) is 20 μm or smaller.3. The plant protein-containing liquid composition according to claim 1 , wherein the plant protein-containing liquid composition contains liquid milk made from beans subjected to at least one of enzyme treatment and homogenization treatment.4. The plant protein-containing liquid ...

Breakdown Product of Thallus of Plant of Subfamily Lemnoideae

Provided herein is composition containing a destroyed frond of a Lemnoideae plant with a suppressed off-flavor, and a method for suppressing an off-flavor of a destroyed frond of a Lemnoideae plant. A composition containing a destroyed frond of a Lemnoideae plant and also containing an organic acid salt, an inorganic salt, a sweetener, and/or an acidulant; and a method for suppressing an off-flavor, including blending an organic acid salt, an inorganic salt, a sweetener, and/or an acidulant with a destroyed frond of a Lemnoideae plant, are provided herein. 1. A composition comprising a destroyed frond of a Lemnoideae plant and an additive selected from the group consisting of an organic acid salt , an inorganic salt , a sweetener , an acidulant , and combinations thereof.2. The composition according to claim 1 , wherein said additive is an organic acid salt or an inorganic salt.3. A method for suppressing an off-flavor claim 1 , comprising blending an additive selected from the group consisting of an organic acid salt claim 1 , an inorganic salt claim 1 , a sweetener and an acidulant with a destroyed frond of a Lemnoideae plant.4. The method according to claim 3 , wherein said additive is an organic acid salt or an inorganic salt. This application is a Continuation of, and claims priority under 35 U.S.C. § 120 to, International Application No. PCT/JP2020/014446, filed Mar. 30, 2020, and claims priority therethrough under 35 U.S.C. § 119 to Japanese Patent Application No. 2019-080898, filed Apr. 22, 2019, the entireties of which are incorporated by reference herein.The present invention relates to a destroyed frond of a Lemnoideae plant with a suppressed off-flavor, and a method for suppressing an off-flavor of a destroyed frond of a Lemnoideae plant., which is one type of Lemnoideae plant, is high in protein, has good amino acid balance, is absorbed well, and is allergen-free. Therefore, its use as a food product that can be easily taken to supplement nutrition in ...

PROCESS FOR THE MANUFACTURE OF A PRODUCT FROM A PLANT MATERIAL

A process for the manufacture of a product from a plant material comprising the steps of providing a disrupted plant material comprising <10% (w/w) starch and <10% (w/w) oil/lipids; adjusting the pH of the disrupted plant material to a value of pH 3.5 or below to provide an acidic suspension; heating the acidic suspension to a temperature in the range of about 50° C. to about 80° C.; isolating the product from the heated, acidic suspension. The product may be a protein product or a non-protein product. In particular, the process of the invention provides a protein product with reduced contents of non-protein components of negative nutritional value. 1. A process for the manufacture of a phytate depleted product from a plant material comprising the steps of:providing a plant material comprising ≧10% (w/w) starch and <10% (w/w) oil/lipids;disrupting the plant material;lowering the content of starch in the plant material to <10% (w/w) to provide a starch depleted plant material;suspending the disrupted, starch depleted plant material in acid at value of pH 3.0 or below preheated to an increased temperature in the range of 60° C. to 80° C. to provide a heated, acidic suspension;isolating the phytate depleted product from the heated, acidic suspension.2. The process for the manufacture of a phytate depleted product according to claim 1 , wherein the pH is in the range of 1.0 to 2.5.3. The process for the manufacture of a phytate depleted product according to claim 1 , wherein the pH is adjusted with an acid capable of serving as a chelating agent.4. The process for the manufacture of a phytate depleted product according to claim 1 , wherein the acid comprises and acid selected from the group consisting of citric acid claim 1 , oxalic acid claim 1 , lactic acid claim 1 , malic acid claim 1 , maleonic acid claim 1 , tartaric acid claim 1 , succinic acid or a combination thereof.5. The process for the manufacture of a phytate depleted product according to claim 1 , wherein ...

ENZYMATIC TREATMENT OF PEANUTS

The present application relates generally to the treatment of peanuts, red skin peanuts and/or peanut skins with an enzyme, in particular an endopeptidase enzyme such as a subtilisin, for example, alcalase, optionally in combination with an enzyme having exopeptidase activity, or in combination with ultrasonic treatment. The peanuts, red skin peanuts and/or peanut skins being treated can be raw, wet or dry blanched, roasted, or blanched and roasted. 128-. (canceled)29. A method for reducing the allergenic protein content of raw peanuts or red skin peanuts comprising contacting the raw peanuts or red skin peanuts with a hypoallergenically-effective amount of at least one subtilisin-type enzyme and/or at least one exopeptidase.30. The method of claim 29 , wherein the subtilisin-type enzyme is alcalase.31. The method of claim 29 , wherein the raw peanuts or red skin peanuts are contacted with a hypoallergenically-effective amount of at least one subtilisin-type enzyme and at least one exopeptidase.32. The method of claim 31 , wherein the exopeptidase is papain or flavourzyme.33. The method of claim 31 , wherein the method reduces the allergenic protein content of raw peanuts.34. The method of claim 29 , further comprising subjecting the raw peanuts or red skin peanuts to wet or dry blanching claim 29 , before or after the raw peanuts or red skin peanuts are contacted with the at least one subtilisin-type enzyme and/or at least one exopeptidase.35. The method of claim 31 , further comprising subjecting the raw peanuts or red skin peanuts to wet or dry blanching claim 31 , before or after the raw peanuts or red skin peanuts are contacted with the at least one subtilisin-type enzyme and at least one exopeptidase.36. The method of claim 35 , wherein the method reduces the allergenic protein content of raw peanuts.37. The method of claim 29 , further comprising subjecting the raw peanuts or red skin peanuts to an ultrasonic treatment claim 29 , at any stage before the ...

PROCESS FOR IMPROVING THE ORGANOLEPTIC AND NUTRITIONAL PROPERTIES OF LEGUME MEAL AND COMPONENTS AND DERIVATIVES THEREOF

Process for the production legume meal comprising the steps of: a) providing a wet heat treatment reactor comprising a cylindrical tubular body () with horizontal axis, having an opening () for the introduction of legume meal and water or an aqueous solution and having at least one discharge opening (), a heating jacket () and a rotor () arranged inside the cylindrical tubular body; b) feeding a continuous flow of meal into the reactor, in which the rotor () is rotated at a speed greater than or equal to 150 rpm; c) feeding into the reactor, together with the flow of meal, a continuous flow of water or aqueous solution, which is dispersed into minute droplets; d) centrifuging the aforementioned flows against the inner wall of the reactor, thus forming a highly turbulent, dynamic, thin tubular fluid layer, while advancing in substantial contact with the inner wall of the reactor towards the discharge opening (); e) discharging from the discharge opening () a continuous flow of a wet meal (moisture content 20-40%); f) providing a thermal dehydration and treatment reactor, comprising a cylindrical tubular body () with horizontal axis, having at least one inlet opening () and at least one discharge opening (), a heating jacket () and a rotor () arranged inside the cylindrical tubular body () and comprising a shaft provided with elements () projecting radially therefrom; g) feeding the wet meal into the thermal dehydration and treatment reactor, the inner wall of the reactor being kept at a temperature of at least 100° C. and the rotor () being rotated at a speed of at least 150 rpm; h) centrifuging and causing the wet meal to advance inside the reactor by the action of the rotor (); i) discharging from the discharge opening () of the reactor a continuous flow of legume meal having a moisture content of between 2% and 15%. 115-. (canceled)16. A process for the production of legume meal comprising the steps of:a) providing a wet heat treatment reactor comprising a ...

MISCELLA CLEANUP FOLLOWING EXTRACTION

A soy protein concentrate production process may involve performing multiple liquid extraction steps on a soy feedstock. The soy may be subject to a hexane extraction step to produce a first miscella stream and a solvent-wet soy meal stream. The solvent-wet soy meal stream may be desolventized and then subject to a second hydrous ethanol extraction step to produce a second miscella stream and a solvent-wet soy protein concentrate steam. To purify and recover the second miscella stream, the stream may be chilled to flocculate solid impurities and then passed through a mechanical separation device, such as a centrifuge. In some configurations, the resulting solid impurities from the mechanical separation process are recycled to a desolventization press that desolventizes the solvent-wet soy meal stream from the ethanol extraction step before subsequent thermal desolventization. 1. An extraction system comprising:a extractor having a feed inlet, a feed outlet, a solvent inlet, and a solvent outlet, wherein the feed inlet is configured to receive a solid material to be subject to extraction, the feed outlet is configured to discharge a solid material having undergone extraction, the solvent inlet is configured to receive a solvent, and the solvent outlet is configured to discharge a miscella formed via extraction of extractable components from the solid material;at least one heat exchanger downstream of the second extractor configured to receive and cool the miscella stream and produce a cooled miscella stream; anda mechanical separation device downstream of the at least one heat exchanger configured to separate solid material from the cooled miscella stream, producing a separated solids stream and a purified miscella stream.2. The extractor system of claim 1 , further comprising a pressing device configured to receive the separated solids stream from the mechanical separation device and the solid material having undergone extraction from the extractor to press the ...

PROCESS FOR THE CLEANING OF EDIBLE MUSHROOMS

The invention relates to a process for cleaning mushrooms intended for human consumption, that comprises the following steps:—separation from the mushrooms of the soluble parts through the generation of an extract;—cleaning the pulp of insoluble foreign elements;—reconstructing by combining the pulp, removed of soluble elements and cleansed of insoluble elements, with the extract; wherein the step of cleaning the pulp takes place at least during and/or after the generation of the extract. 1. Process for cleaning mushrooms intended for human consumption of foreign elements , wherein the foreign elements have soluble elements and insoluble elements , wherein the mushrooms comprise a pulp comprising the following steps:separation from the mushrooms of the soluble elements through generation of an extract;cleaning the pulp of the insoluble foreign elements.reconstruction by combining the pulp, removed of the soluble elements and cleansed of the insoluble elements, with the extract,wherein the step of cleaning the pulp takes place at least during and/or after the generation of the extract.2. Process according to claim 1 , wherein the cleaning step further comprises creating a suspension of the pulp in a liquid medium claim 1 , and stressing the suspension claim 1 , through at least one series of pressure variations that cause the foreign elements to come out.3. Process according to or claim 1 , wherein the cleaning step further comprises creating a suspension of the pulp in a liquid medium and bubbling of a food gas or of a mixture of food gases claim 1 , wherein the bubbling of the gas or of the mixture of gases causes the foreign elements to come out from the pulp in suspension.4. Process according to claim 1 , wherein the cleaning step further comprises creating a suspension of the pulp in a solution comprising oxygenated water for a predetermined time claim 1 , wherein the reaction of the oxygenated water inside the pulp generates a propulsion effect that causes the ...

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei , avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with citral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

IMPROVED PULSE PROCESSING AND PRODUCTS PRODUCED THEREFROM

Improved methods for processing pulses are disclosed. Products produced from such improved methods are further disclosed. 1. A process for producing a product , the process comprising:homogenizing a slurry comprising water and a comminuted pulse; andmixing an enzyme with the slurry.2. The process of claim 1 , further comprising inactivating the enzyme by heating the enzyme and the slurry to a temperature of at least 70° C. claim 1 , at least 72° C. claim 1 , at least 74° C. claim 1 , at least 75° C. claim 1 , at least 76° C. claim 1 , at least 80° C. claim 1 , at least 85° C. claim 1 , at least 90° C. claim 1 , at least 93° C. claim 1 , or at least 95° C.3. (canceled)4. The process of claim 1 , further comprising drying the slurry to a powder.5. (canceled)6. The process of claim 1 , wherein the comminuted pulse is present in the slurry at 5-50% solids claim 1 , 10-40% solids claim 1 , 15-35% solids claim 1 , 15-25% solids claim 1 , or 10-15% solids.7. The process of claim 1 , wherein the homogenizing takes place ata under pressure of 2 claim 1 ,000-15 claim 1 ,000 psi claim 1 , 5 claim 1 ,000-10 claim 1 ,000 psi claim 1 , 8 claim 1 ,000-10 claim 1 ,000 psi claim 1 , or about 10 claim 1 ,000 psi.8. (canceled)9. The process of claim 1 , further comprising mixing a second enzyme with the slurry claim 1 , wherein the second enzyme is different than the enzyme.10. (canceled)11. The process of any one of claim 1 , further comprising incubating the slurry and the enzyme for at least 5 minutes claim 1 , at least 15 minutes claim 1 , at least 25 minutes claim 1 , at least 35 minutes claim 1 , at least 45 minutes claim 1 , at least 55 minutes claim 1 , at least 65 minutes claim 1 , at least 75 minutes claim 1 , at least 85 minutes claim 1 , between 45-135 minutes claim 1 , between 55-125 minutes claim 1 , between 65-115 minutes claim 1 , between 75-105 minutes claim 1 , between 85-95 minutes claim 1 , or about 90 minutes claim 1 , and at a temperature of at least 35° C. claim ...

Soybean Processing Method

A new method describing the preparation of protein concentrates from oilseeds particularly soybeans and soybean meal is disclosed. The method differs from current methods in that the method uses a combination of novel retention times and temperatures. Further, the method can be employed to refrain from the use of solvents such as hexane and ethanol.

NUTRITIONAL FORMULATIONS SUCH AS A YOGHURT, CREAM, CREAM DESSERT OR FROZEN DESSERT, COMPRISING A PEA PROTEIN ISOLATE, AND THE USE OF THE FORMULATION AS A SOURCE OF PROTEIN

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: 1. A nutritional formulation selected from a fermented milk of yoghurt type , a cream , a dessert cream , an iced dessert or sorbet and a cheese and containing a pea protein isolate , wherein the pea protein isolate:contains between 0.5 and 2% of free amino acids, [{'sup': −3', '−1, 'from 11 to 18×10Pa·s. at a shear rate of 10 s,'}, {'sup': −3', '−1, 'from 9 to 16×10Pa·s. at a shear rate of 40 s, and'}, {'sup': −3', '−1, 'from 8 to 16×10Pa·s. at a shear rate of 600 s,'}], 'has a viscosity at 20° C. from 30 to 40% in pH zones from 4 to 5', 'from 40 to 70% in pH zones from 6 to 8., 'has a solubility2. The formulation as claimed in claim 1 , wherein the pea protein isolate has a digestibility expressed according to the Coefficient of Digestive Use (CDU) of between 93.5 and 95%.3. The formulation as claimed in claim 1 , wherein the pea protein isolate has a degree of hydrolysis (DH) of between 5 and 10%.4. The formulation as claimed in claim 1 , wherein the pea protein isolate is presented claim 1 , according to the SYMPHID test claim 1 , as a protein of “rapid viscosity” claim 1 , reflecting rapid duodenal assimilation of the constituent amino acids of said isolate.5. The formulation as claimed in claim 1 , in which the pea protein isolate has been pasteurized at high temperature for a short time before being dried by atomization.6. The formulation as claimed claim 1 , in which the pea protein isolate represents 0.1-10% by weight of the nutritional formulation claim 1 , preferably from 0.5-6% by weight.7. The formulation as claimed claim 1 , in which the pea protein isolate represents 20-30% claim 1 , 40-50% claim 1 , 50-60% claim 1 , 60-70% claim 1 , 70-80% claim 1 , 80-90% or 90-100% by weight of the total protein in the nutritional formulation. ...

Method and System for Time of Pollinating Cereal Crops

A method of identifying a selected pollination window in a Poaceae crop by monitoring one or more environmental parameters and identifying a selected pollination window based upon the monitored parameters. The correct selection of parameters has been shown to markedly increase seed set, yield, and/or other desirable characteristics, including but not limited to preferred content of oil, starch, protein, and/or other nutritional components. Parameters may include one or more of: temperature, relative humidity, and vapor pressure deficit.

A PROCESSED PROTEIN PRODUCT

The present invention relates to a processed, solid soya protein product derived from soya bean meal (SBM) which protein product comprises 65-75% protein by weight of dry matter, has a protein to potassium weight ratio of at least about 70:1 and a dry matter content of at least about 90%, which product is substantially free of sodium, and wherein at least about 65% by weight of the indigestible oligosaccharide content of the SBM wherefrom the protein product is derived has been removed. The invention further relates to a leaching method for manufacture of the product as well as product obtainable by the method and use of the processed, solid soya protein product. 130-. (canceled)31. A processed , solid soya protein product derived from soya bean meal (SBM) , comprising protein in an amount of 65-75% by weight of dry matter , and having a protein to potassium weight ratio of about 65:1 or greater and a dry matter content of about 90% by weight or greater , wherein the product is substantially free of sodium , and wherein about 65% by weight or greater of the indigestible oligosaccharide content of the SBM has been removed.32. A processed claim 31 , solid soya protein product according to claim 31 , further comprising processed biological material from other biomass sources selected from grasses claim 31 , cereals claim 31 , seeds claim 31 , nuts claim 31 , beans claim 31 , peas claim 31 , and mixtures thereof.33. A processed claim 31 , solid soya protein product according to claim 31 , having an isoflavone content of about 0.1% or greater claim 31 , by weight of dry matter.34. A processed claim 31 , solid soya protein product according to claim 31 , having a potassium content of about 1% or less claim 31 , by weight of dry matter.35. A processed claim 31 , solid soya protein product according to claim 31 , having a magnesium content of about 0.3% or less claim 31 , by weight of dry matter.36. A processed claim 31 , solid soya protein product according to claim 31 , ...

METHOD FOR PREPARING A COMPOSITION BASED ON LEGUME PROTEINS

The present invention relates to a method for preparing a composition with reduced bitterness on the basis of legume proteins, a composition which can be obtained by said method, and uses of same particularly in the agri-food industry and more particularly in the preparation of food formulations. 19-. (canceled)10. A process for preparing a reduced-bitterness composition comprising leguminous-plant proteins , comprising the steps of:preparing an aqueous solution or suspension comprising leguminous-plant proteins and sodium citrate, andheat-sterilizing said aqueous solution or suspension at a temperature of between 125° C. and 134° C. for a period of between 90 and 300 seconds, or at a temperature of between 135° C. and 144° C. for a period of between 90 and 210 seconds, or at a temperature of between 145° C. and 155° C. for a period of between 20 and 90 seconds.11. The process according to claim 10 , wherein the preparation of the aqueous solution or suspension is carried out in such a way as to obtain a (dry/dry) ratio of weight of leguminous-plant proteins/weight of sodium citrate of between 5 and 2500 claim 10 , preferentially between 20 and 1100.12. The process according to claim 10 , wherein the process also comprises a step of homogenizing the aqueous solution or suspension comprising leguminous-plant proteins and sodium citrate claim 10 , prior to the sterilization step.13. The process according to claim 12 , wherein the homogenization step is carried out at high pressure.14. A reduced-bitterness composition comprising leguminous-plant proteins claim 10 , said composition obtained by the process according to .15. The reduced-bitterness composition according to claim 14 , further comprising one or more additives.16. A food formulation claim 14 , comprising the reduced-bitterness composition according to .17. The food formulation according to claim 16 , wherein said food formulation is a ready-to-drink beverage.18. The food formulation according to claim 17 , ...

APPARATUS FOR THE TREATMENT OF SOLVENT EXTRACTION RESIDUE

The invention relates to an apparatus for the treatment of spent material said treatment including the desolventisation and toasting of said spent material (DT) to yield desolventized spent material and/or the drying and cooling of said desolventized spent material (DC) to yield meal and/or their combination (DTDC), said apparatus being made of stacked trays supporting said spend material said apparatus being equipped with means to provide at least one fluid phase going through said spent material, wherein at least a portion of the said at least one fluid phase is pulsed through said spent material. 1. An apparatus for the treatment of spent material , said treatment comprising the steps of the desolventizing and toasting of said spent material to yield desolventized spent material and/or the drying and cooling of said desolventized spent material to yield meal , wherein the apparatus comprises a vessel with an inner volume , said inner volume comprising two or more compartments stacked on top of each other in axial direction , each compartment comprising a tray for receiving spent material to be treated , each tray being equipped to permit downward movement of spent material towards an outlet for the spent material , characterised in that at least a lower part of the vessel is equipped with at least one inlet for supplying a flow of at least one fluid phase and causing said fluid phase to move in upward direction of the vessel through the spent material with the purpose of desolventizing and toasting and/or drying and cooling said spent material , wherein the apparatus comprises at least a pulsating member for causing at least a portion of the said at least one fluid phase to be supplied in a pulsating manner.2. An apparatus according to claim 1 , wherein a lower part of the vessel comprises a sparging compartment comprising a sparging tray claim 1 , which sparging tray is provided with holes for guiding the fluid there through in upward direction of the vessel ...

METHOD FOR MODULATING THE FLAVOR PROFILE OF A FOOD

A method for modulating the flavor profile of a food by processing the food in the presence of one or more molecular sieves such as zeolites, activated carbon, molecular imprinted polymers or clay-based materials is described. 1. A method for modulating the flavor profile of a food comprising processing the food in the presence of one or more molecular sieves which remove all or a portion of one or more flavor compounds and one or more toxic compounds.2. The method of claim 1 , wherein one or more molecular sieves comprise zeolites claim 1 , activated carbon claim 1 , molecular imprinted polymers or clay-based materials.3. The method of wherein the toxic compounds comprise heavy metals claim 1 , perchlorinated biphenyls (PCBs) claim 1 , dioxins claim 1 , polyaromatic hydrocarbons (PAHs) claim 1 , Bisphenol A (BPA) claim 1 , benzophenones claim 1 , parabens claim 1 , organophosphates or organochlorines. This application claims the benefit of priority from U.S. Patent Application Ser. No. 62/506,867, filed May 16, 2017, the contents of which is incorporated herein by reference in its entirety.Molecular sieve adsorbents are materials having pores or “cages” that adsorb water or other polar molecules. Often aided by strong ionic forces (electrostatic fields) due to the presence of cations such as sodium, calcium and potassium and large internal surface areas (e.g., in the range of 1000 m/g), molecular sieves can adsorb a considerable amount of water and/or other compounds. If the molecule to be adsorbed is a polar compound, it can be adsorbed with high loading, even at very low concentrations of contaminants. Molecular sieves can therefore remove many gas or liquid impurities to very low levels (ppm or less). Another feature of molecular sieve adsorbents is their ability to separate gases or liquids by molecular size or polarity. The pore or “cage” openings of a particular molecular sieve are of the same size and can selectively separate chemically similar molecules; ...

COMPOSITIONS FOR USE IN MYCOTOXIN EXTRACTION

The present invention relates to aqueous compositions comprising cyclodextrins or carbohydrates. The present invention also relates to the use of such compositions in the binding and removal of mycotoxins from foodstuff. The invention also includes compositions that show a broad affinity for mycotoxins. 1. A method of extracting one or more mycotoxins from foodstuffs , comprising: contacting said foodstuffs with a fully aqueous composition comprising a beta cyclodextrin.213-. (canceled)14. The method according to claim 1 , wherein the aqueous composition further comprises a buffer.15. The method according to claim 14 , wherein the buffer is a phosphate buffer.16. The method according to claim 15 , wherein the aqueous composition comprises:a. 1-15 g/L of sodium chloride (NaCl);{'sub': 2', '4, 'b. 5-20 g/L of disodium phosphate (NaHPO);'}{'sub': 2', '4, 'c. 0.1-2.0 g/L of sodium dihydrogen phosphate (NaHPO); and'}d. 10-150 g/L of a cyclodextrin.18. (canceled)19. The method according to claim 17 , wherein an exemplary sample of the cyclodextrin of formula I possesses claim 17 , on average claim 17 , 3-6 substituents of formula A per cyclodextrin molecule.20. The method according to claim 19 , wherein an exemplary sample of the cyclodextrin of formula I possesses claim 19 , on average claim 19 , 4.1-5.1 substituents of formula A per cyclodextrin molecule.21. The method according to claim 17 , wherein each E is Calkyl.23. The method according to claim 22 , wherein each E is isopropylene.25. The method according to claim 1 , wherein the cyclodextrin is a standard grade hydroxypropyl-beta-cyclodextrin.2633-. (canceled)34. The method according to claim 16 , wherein the aqueous composition comprises:a. about 8 g/L of sodium chloride (NaCl);{'sub': 2', '4, 'b. about 13.8 g/L of disodium phosphate (NaHPO);'}{'sub': 2', '4, 'c. about 0.51 g/L of sodium dihydrogen phosphate (NaHPO); and'}d. about 30 g/L of a standard grade hydroxypropyl-beta-cyclodextrin.35. (canceled)36. The ...

WHOLE-BEAN SOYMILK HAVING INCREASED BIOAVAILABILITY OF SOY ISOFLAVONES AND METHOD OF PREPARING THE SAME

Disclosed herein is a whole-bean soymilk having an increased level of deglycosylated soy isoflavones and a method of preparing thereof. The method includes the steps of subjecting a mixture of a soybean material and water to a comminution treatment so as to obtain a soybean slurry, subjecting the soybean slurry to an enzymatic hydrolysis treatment using a β-glucosidase to obtain a hydrolysate, and subjecting the hydrolysate to a media milling treatment using a milling medium. 1. A method for preparing whole-bean soymilk having an increased level of deglycosylated soy isoflavones , comprising the steps of:subjecting a mixture of a soybean material and water to a comminution treatment, so as to obtain a soybean slurry;subjecting the soybean slurry to an enzymatic hydrolysis treatment using β-glucosidase to obtain a hydrolysate; andsubjecting the hydrolysate to a media milling treatment using a milling medium.2. The method as claimed in claim 1 , wherein the whole-bean soymilk has an average particle size ranging from 10 μm to 61 μm.3. The method as claimed in claim 1 , wherein the whole-bean soymilk is substantially free of glycosylated soy isoflavones.4. The method as claimed in claim 1 , wherein the media milling treatment is conducted at an agitation speed ranging from 2500 rpm to 3200 rpm.5. The method as claimed in claim 1 , wherein the milling medium is selected from the group consisting of glass beads claim 1 , silicon carbide beads claim 1 , zircon beads claim 1 , zirconia beads claim 1 , yttria-stabilized zirconia beads claim 1 , stainless steel beads claim 1 , ceramic beads and combinations thereof.6. The method as claimed in claim 1 , wherein an amount of β-glucosidase used in the enzymatic hydrolysis treatment ranges from 0.05% (w/w) to 0.2% (w/w).7. The method as claimed in claim 1 , wherein the enzymatic hydrolysis treatment is conducted at a temperature ranging from 35° C. to 50° C.8. The method as claimed in claim 1 , further comprising heating the ...

REMOVAL OF PHYTATE

The present invention relates to a steeping process for reducing the phytate in kernels of cereals and/or pulses using endogenous phythase. The kernels are steeped in water whilst avoiding germination and then dried. The steeped kernels and/or flour made therefrom are used in food, feed, pet-food, and/or cosmetics. 1. A process for treating kernels of cereals and/or pulses , comprising the following steps:a) Steeping of the kernels while germination of the kernels is avoided and the kernels are un-milled and the kernels are, without water immersions, soaked in a volume of water that is from 0.8 to 10 times the weight of the kernels, the steeping is performed at a temperature of from 50 to 70° C. during a period of from 8 to 72 hours and during the steeping pH is from 3.5 to 6.5,b) Optionally draining excess of water,c) Drying the steeped kernels at a temperature of from 50 to 120° C.2. The process according to characterized in that steeping of step a) is at a temperature of from 50 to 60° C. and a pH of 3.5 to 6.5.3. The process according to characterized in that the cereals and/or pulses are selected from the group consisting of rice claim 1 , wheat claim 1 , oat claim 1 , soy claim 1 , corn claim 1 , chick pea claim 1 , barley claim 1 , lentils claim 1 , and mixtures of two or more thereof.4. The process according to characterized in that the steeped kernels of step c) are reduced in size for producing flour.5. The process according to characterized in that the steeping step is performed in a closed system and the kernels are soaked in a volume of water that is from 0.8 to 4 times the weight of the kernels.6. The process according to characterized in that the steeping step is performed in an open system with aeration and the kernels are soaked in a volume of water that is from 4 to 10 times the weight of the kernels claim 1 , optionally followed by replenishing with water to compensate for the evaporated water.7. The process according to claim 1 , wherein the ...

SOY MILK HAVING SUPPRESSED GRASSY SMELL, AND METHOD FOR PRODUCING SAME

The present invention relates to a soy milk containing methylpyrazine compounds consisting of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine at a quantity of 40 to 7000 μg per 1 L. 1. A soy milk containing methylpyrazine compounds which consist of 2-methylpyrazine , 2 ,5-dimethylpyrazine and 2 ,6-dimethylpyrazine , at a quantity of 55 to 1500 μg per 1 L , wherein the soy milk does not contain fragrances.23-. (canceled)4. The soy milk according to claim 1 , wherein the soy milk has a whiteness of 60 or more.5. The soy milk according to claim 1 , wherein the soy milk is plain soy milk.6. A method for producing the soy milk of claim 1 , comprising:the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds in a final product is 55 to 1500 μg per 1 L, wherein the roasting level of the roasted soy beans is L30 to L70.7. (canceled)8. A method for suppressing a grassy smell of soy milk claim 1 , comprising the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of methylpyrazine compounds which consist of 2-methylpyrazine claim 1 , 2 claim 1 ,5-dimethylpyrazine and 2 claim 1 ,6-dimethylpyrazine in a final product is 55 to 1500 μg per 1 L claim 1 , wherein the roasting level of the roasted soy beans is L30 to L70.9. The soy milk according to claim 4 , wherein the soy milk is plain soy milk.10. A method for producing the soy milk of claim 4 , comprising:the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds in a final product is 55 to 1500 μg per 1 L, wherein the roasting level of the roasted soy beans is L30 to L70.11. A method for producing the soy milk of claim 5 , comprising:the step of adding roasted soy beans in which a roasting level and a blending quantity are controlled so that the content of ...

USE OF PEPTIDYLARGININE DEIMINASE TO OBTAIN IMPROVED FOOD

The present invention describes a process for modifying sweetness, liquorice, astringency, powdery/chalk, fulness, thickness and/or digestibility and/or protease inhibitory activity of a protein comprising food. 1. Process for modifying sweetness , liquorice , astringency , powdery/chalk , fulness , thickness and/or digestibility and/or protease inhibitory activity of a protein comprising food , said process comprisingincubating a protein solution with a peptidyl arginine deiminase (PAD) andoptionally processing said PAD-treated protein solution into a protein comprising food.2. The Process according to claim 1 , wherein said protein solution is a food ingredient.3. The Process according to claim 1 , wherein said protein is a plant protein optionally soy protein claim 1 , rapeseed protein claim 1 , wheat protein claim 1 , buckwheat protein claim 1 , maize protein claim 1 , barley protein claim 1 , potato protein claim 1 , rice protein claim 1 , oats protein claim 1 , pea protein claim 1 , (pea)nut protein claim 1 , lupin protein claim 1 , almond protein or wherein said protein is egg protein claim 1 , milk protein claim 1 , gelatine protein or microbial protein.4. The Process according to claim 1 , further comprising dissolving flour to obtain a protein solution.5. The Process according to claim 1 , wherein said PAD is a microbial PAD.6. The Process according to claim 1 , wherein the peptidyl arginine deiminase (PAD) has at least 80% identity to SEQ ID NO:1 claim 1 , or has at least 80% identity to the mature amino acid sequence of SEQ ID NO:1.7. The Process according to claim 1 , wherein said protein comprising food is a protein comprising drink.8. The Process according to claim 7 , wherein said protein comprising drink is a plant protein milk or a fermented plant protein product.9quinoa. The Process according to claim 7 , wherein said plant protein drink is soy bean drink claim 7 , pea drink claim 7 , peanut drink claim 7 , barley drink claim 7 , rice drink claim ...

PRODUCTION PROCESS OF SOYBEAN MEAL WITH HIGH CONTENT OF SOLUBLE PROTEINS AND PRODUCT SO OBTAINED

A process for the production of soybean meal with a high content of soluble proteins in which a soybean meal with a content of soluble proteins in KOH in the range of 60 to 75% is reached, in which the soluble sugars are first removed from the soybean meal for extraction with aqueous ethanol solution and then the oil by extraction with hexane, without intermediate desolventization and in a single integrated industrial unit; an SPC soybean meal having 58-62% of a crude protein content; and 60-70% of soluble proteins in KOH. 1. A production process for soybean meal with a high soluble protein content , comprising the following steps:(1) Preparing a soybean, by submitting the soybean to drying, storage, pre-cleaning, breakage, husk removal, conditioning, lamination and processing in the expander obtaining an expanded mass product, and cooling;(2) Extracting with ethanol, by submitting the expanded mass obtained in the previous step to a first continuous extractor, operating at atmospheric pressure and subjected to a countercurrent extraction with aqueous solution of ethanol of 65-85 weight %, preheated between 50° C. and 80° C.; obtaining a solution containing 15-25% water, 60-80% ethanol, 8-12% of sugars and other soluble substances;(3) Decanting the solids in a conventional decanter, separating a solid residue containing gums, pigments and fines from the expanded mass, obtaining a decanted liquid;(4) Distilling the ethanol on a conventional “B” column, recovering an aqueous solution of ethanol having a concentration of 65-85 weight % at a top section of the “B” column and recovering an aqueous fraction containing the sugars and the other soluble substances a bottom section of the “B” column;(5) Returning the ethanol distillate to the first continuous extractor in Step (2) adjusting the flow by replacing the ethanol losses;(6) Feeding the expanded mass without soluble sugars to a second continuous extractor, subjecting the expanded mass to an extraction with hexane; ...

DRY FRACTIONATION FOR PLANT BASED PROTEIN EXTRACTION

A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry. 1. A dry fractionation method for generating a chickpea protein concentrate product , the method comprising:milling a chickpea flour to generate milled flour;generating a first protein concentrate from the milled flour using a first air classifier;processing the first protein concentrate to generate a protein rich curd;generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, an enzymatic cocktail and water;generating a homogenized protein slurry from the neutral hydrolyzed protein slurry;generating a cooled protein slurry by pasteurizing the homogenized protein slurry; andextracting the chickpea protein concentrate product from the cooled protein slurry.2. The dry fractionation method of further comprising:generating a first starch concentrate from the air classifier;generating a second protein concentrate using the first starch concentrate with a second air classifier; andgenerating the protein rich curd using the second protein concentrate.3. The dry fractionation method of further comprising:generating a second starch concentrate using the second air classifier; andrecycling at least one of the first starch concentrate and the second starch ...

DECOLORED RAPESEED PROTEIN ISOLATE

The present invention discloses a soluble native rapeseed protein isolate having improved color, a method for preparing a soluble native rapeseed protein isolate having improved color and use of said rapeseed protein isolate in a food product. 1. A method for obtaining a native rapeseed protein isolate comprising:i) mixing cold-pressed rapeseed oil meal with an aqueous liquid at a temperature from 45 to 65° C.;ii) separation of aqueous liquid from a mixture obtained in i);iii) decreaming aqueous liquid obtained in ii);iv) adjusting pH of the decreamed aqueous liquid obtained in iii) to neutral by adding acid or base, and mixing with a precipitant to obtain a precipitate wherein said precipitant comprises a salt of magnesium, zinc, iron, or calcium;v) removing the precipitate obtained in iv) to obtain an aqueous liquid;vi) concentrating and washing the aqueous liquid obtained in v);vii) isolating native rapeseed protein isolate from the concentrated and washed aqueous liquid obtained in vi) by drying.wherein ascorbic acid or a derivative thereof and a sulfite is added before, during or after any of i) or ii) or iii) or iv) or v) or vi).2. The method according to wherein said ascorbic acid or a derivative thereof is L ascorbic acid or calcium L ascorbate or potassium L ascorbate or sodium L ascorbate and wherein said sulfite is an ammonium or metal salt of sulfite claim 1 , bisulfite or metabisulfite.3. The method according to wherein said sulfite is sodium metabisulfite or potassium metabisulfite.4. The method according to wherein the amount of L-ascorbic acid is from 0.05 to 5 g/kg of said mixture of cold-pressed rapeseed oil meal and aqueous liquid and the amount of sulfite is from 0.01 to 0.5 g/kg of said mixture of cold-pressed rapeseed oil meal and aqueous liquid.5. The method according to wherein the amount of L-ascorbic acid is from 0.25 to 1 g/kg of said mixture of cold-pressed rapeseed oil meal and aqueous liquid and the amount of sulfite is from 0.05 to 0.1 ...

Modulated vegetable protein

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.

Production of pulse protein product with reduced astringency

Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

Method for Producing Hypoallergenic Peanut Products

A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to initiate germination and then treating with bromelain.

Whole-legume food product and method of making whole-legume food product

Whole-legume food products and methods of making whole-legume food products are described.

Water and energy saving process for making whole grain and whole gluten-free grain flour

A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching treatment with saturated steam. The process also provides flour having a bimodal size mixture of material having improved viscosity. The whole grain and whole gluten-free flour can be used to prepare grain products and baked foods.

Methods to produce Plant protein lectin eliminated legumes,and or nuts, and or seeds, and products therefrom

The present invention relates to legumes, and or nuts, and or seeds, and products containing the legumes, nuts and or seeds and to their methods of preparation. More particularly, the present invention is directed towards eliminating plant protein lectins in legumes, and or nuts, and or seeds and to the methods of preparation. Plant lectins are proteins produced by plants as a poisonous defense, and found in many of the foods we eat containing nuts and or legumes and or seeds. Everyday people enjoy eating snacks like; health/nutrition bars, candy bars, soy beans, cashews or even a can of peanuts containing the plant protein lectins. Many of whom are having adverse effects from plant protein lectins. 1. A method of preparing plant protein lectin eliminated legumes , and or nuts and or seeds , whole and or pieces comprising: a) placing an order for legumes , nuts and or seeds , whole and or pieces with a nut supplier , receiving shipment of legumes , and or nuts and or seeds; b) conducting further processing operations , the legumes , and or nuts and or seeds , are washed and placed in a pressure cooker; c) conducting further processing operations , adding in the appropriate amount of water in the pressure cooker; d) conducting further processing operations , adding the desired amount of oil to the water in the pressure cooker; e) conducting further processing operations , pressure cook the legumes , and or nuts and or seeds for a duration of not less than 40 minutes thus eliminating plant protein lectins contained in the legumes , and or nuts and or seeds; 0 conducting further processing operations , remove and rinse the plant lectin free legumes , and or nuts and or seeds and; g) conducting further processing operations , the plant lectin free legumes , and or nuts and or seeds are processed to remove water or de-hydrate to a desired moisture amount; h) conducting further processing operations , the de-hydrated plant lectin free legumes , nuts and or seeds; are ...

DE-OILING FOR PLANT-BASED PROTEIN EXTRACTION

A method and system provides for for de-oiling and extracting protein from chickpeas prior to generating chickpea protein concentrate. The method and system includes receiving a chickpea flour generated from the chickpeas, including having cortex material removed from the chickpeas and generating an ethanol mixture by mixing the chickpea flour with ethanol to remove at least a portion of the oil content from the chickpea flour. The method and system includes separating the ethanol mixture into a de-oiled chickpea flour and an ethanol recycling stream having organics from the chickpea flour absorbed therein. Therein, the method and system includes extracting a protein concentrate from the de-oiled flour. 1. A method for de-oiling and extracting protein from chickpeas prior to generating chickpea protein concentrate , the method comprising:receiving a chickpea flour generated from the chickpeas, including having cortex material removed from the chickpeas;generating an ethanol mixture by mixing the chickpea flour with ethanol to remove at least a portion of the oil content from the chickpea flour;separating the ethanol mixture into a de-oiled chickpea flour and an ethanol recycling stream having organics from the chickpea flour absorbed therein; andextracting a protein concentrate from the de-oiled flour.2. The method of claim 1 , further comprising:generating the chickpea flour is using a roller mill and flaker, whereby the flour includes flakes therein.3. The method of further comprising:milling the de-oiled flour prior to extracting the protein concentrate therefrom.4. The method of further comprising:generating the chickpea flour using a flour mill.5. The method of claim 1 , wherein the ethanol mixture is mixed using a mix tank and the separating uses a centrifuge.6. The method of claim 1 , wherein separating the ethanol mixture is performed using a counter-current extraction unit.7. The method of further comprising:prior to extracting the protein concentrate, ...

COMPOSITIONS FOR USE IN MYCOTOXIN EXTRACTION

The present invention relates to aqueous compositions comprising cyclodextrins or carbohydrates. The present invention also relates to the use of such compositions in the binding and removal of mycotoxins from foodstuff. The invention also includes compositions that show a broad affinity for mycotoxins. 1. A method of extracting one or more mycotoxins from foodstuffs , comprising: contacting said foodstuffs with a fully aqueous composition comprising a soluble beta cyclodextrin.213-. (canceled)14. The method according to claim 1 , wherein the aqueous composition further comprises a buffer.15. The method according to claim 14 , wherein the buffer is a phosphate buffer.16. The method according to claim 15 , wherein the aqueous composition comprises:a. 1-15 g/L of sodium chloride (NaCl);{'sub': 2', '4, 'b. 5-20 g/L of disodium phosphate (NaHPO);'}{'sub': 2', '4, 'c. 0.1-2.0 g/L of sodium dihydrogen phosphate (NaHPO); and'}d. 10-150 g/L of beta cyclodextrin.18. (canceled)19. The method according to claim 17 , wherein an exemplary sample of the cyclodextrin of formula I possesses claim 17 , on average claim 17 , 3-6 substituents of formula A per cyclodextrin molecule.20. The method according to claim 19 , wherein an exemplary sample of the cyclodextrin of formula I possesses claim 19 , on average claim 19 , 4.1-5.1 substituents of formula A per cyclodextrin molecule.21. The method according to claim 17 , wherein each E is Calkyl.23. The method according to claim 22 , wherein each E is isopropylene.25. The method according to claim 1 , wherein the cyclodextrin is a standard grade hydroxypropyl-beta-cyclodextrin.2633-. (canceled)34. The method according to claim 16 , wherein the aqueous composition comprises:a. about 8 g/L of sodium chloride (NaCl);{'sub': 2', '4, 'b. about 13.8 g/L of disodium phosphate (NaHPO);'}{'sub': 2', '4, 'c. about 0.51 g/L of sodium dihydrogen phosphate (NaHPO); and'}d. about 30 g/L of a standard grade hydroxypropyl-beta-cyclodextrin.35. (canceled ...

VICINE AND COVICINE REMOVAL FROM A FEED STOCK

A system and method for vicine/covicine removal includes generating a feed stock from a plant-based protein source, the plant-based protein source having anti-nutritionals disposed therein, including vicine and covicine. The system and method includes generating an ethanol slurry by combining the feed stock with an ethanol wash containing a first volume of ethanol and processing the ethanol slurry through an extractor to generate an ethanol matrix and a feed stock mass. The method and system further includes providing the feed stock mass to a desolventizer and generating a desolventized feed stock mass therefrom. Therein, the method and system includes drying the desolventized feed stock mass to generate a clean feed stock with at least a portion of the vicine/covicine removed therefrom. 1. A method for vicine and covicine removal comprising:generating a feed stock from a plant-based protein source having anti-nutritionals disposed therein, the anti-nutritionals including vicine and covicine;generating an ethanol slurry by combining the feed stock with an ethanol wash containing a first volume of ethanol;processing the ethanol slurry through an extractor to generate an ethanol matrix and a feed stock mass;generating a desolventized feed stock mass from the feed stock mass; andgenerate a clean feed stock having at least a portion of the vicine and covicine removed from the desolventized feed stock mass.2. The method of claim 1 , wherein generating the feed stock includes at least one of: flaking and milling the plant-based protein source.3. The method of further comprising:processing the clean feed stock for generating a protein output with at least a portion of the vicine and covicine removed therefrom.4. The method of claim 3 , wherein the protein source output is in the form of at least one of: flakes claim 3 , meal and powder.5. The method of claim 1 , the ethanol matrix including an organic mass mixed with ethanol claim 1 , the method further comprising: ...

Pea protein composition having improved nutritional quality

The present invention relates to a pea protein composition the nutritional quality, and in particular the PDCAAS, of which is improved, as well as to a method for preparing same and to the use of this composition in a food or pharmaceutical composition.

ALLERGY ANTIGEN AND EPITOPE THEREOF

The present invention provides novel antigens of an allergy to soybean, methods and kits for diagnosing an allergy to soybean, pharmaceutical compositions comprising such an antigen, soybeans or processed products of soybean in which such an antigen is eliminated, and a tester for determining the presence or absence of a soybean antigen in an object of interest. The present invention also relates to polypeptides comprising an epitope of an allergen, kits, compositions and methods for diagnosing an allergy, comprising such a polypeptide, pharmaceutical compositions comprising such a polypeptide, and food raw materials or edible processed products in which an antigen comprising such a polypeptide is eliminated or reduced, or the polypeptide is cleaved or removed. The present invention further relates to a tester for determining the presence or absence of an antigen in an object of interest. 1. A polypeptide specifically binding to an IgE antibody from an allergic patient , the polypeptide being any one of the following:(1β) a polypeptide comprising at least one amino acid sequence selected from the group consisting of SEQ ID NOs: 650-660;(2β) a polypeptide comprising at least one amino acid sequence selected from the group consisting of SEQ ID NOs: 661-692;(4β) a polypeptide comprising at least one amino acid sequence selected from the group consisting of SEQ ID NOs: 717-731;(5β) a polypeptide comprising at least one amino acid sequence selected from the group consisting of SEQ ID NOs: 732-738;(6β) a polypeptide comprising at least one amino acid sequence selected from the group consisting of SEQ ID NOs: 739 and 740;(7β) a polypeptide comprising at least one amino acid sequence selected from the group consisting of SEQ ID NOs: 741-744;(9β) a polypeptide comprising at least one amino acid sequence selected from the group consisting of SEQ ID NOs: 745-749;(11β) a polypeptide comprising at least one amino acid sequence selected from the group consisting of SEQ ID NOs: ...

A METHOD FOR THE MANUFACTURE OF A PROCESSED SOY PROTEIN PRODUCT

The present invention relates to a method for the manufacture of a processed, solid soya protein product derived from soya bean meal (SBM) which protein product comprises 65-75% protein by weight of dry matter, has a protein to potassium weight ratio of at least about 50:1 and a dry matter content of at least about 90%, which product is substantially free of sodium, and wherein at least about 65% by weight of the indigestible oligosaccharide content of the SBM wherefrom the protein is derived has been removed; the method comprises the following steps: 1) providing an initial mixture comprising milled or flaked or otherwise disintegrated soya bean meal (SBM) and water; 2) leaching the initial mixture under conditions where the dry matter amount in the initial mixture is between 8 and 20% by weight, for 0.15 to 6 hours at a temperature of 5 to 65° C. and at neutral pH; 3) separating the leaching mixture in a liquid fraction and a first solid fraction; 4) adjusting the pH of the liquid fraction from the initial leaching mixture with acid to a value of 3.5 to 5.5; 5) conveying the acidified liquid fraction through separation means such as a decanter centrifuge or similar means thereby separating the waste liquid and collecting a further solid fraction; 6) combining the solid fraction from the initial leaching mixture with the solid fraction collected from the separation means; 7) drying the combined solid fraction to a dry matter content of at least about 90%; 8) wherein the total amount of spent water in the method calculated from the initial SBM starting material is about 10 times the amount of SBM or less. It also relates to a processed, solid soya protein product derived from soya bean meal (SBM) which protein product comprises 65-75% protein by weight of dry matter, has a protein to potassium weight ratio of at least about 50:1 and a dry matter content of at least about 90%, which product is substantially free of sodium, and wherein at least about 65% by weight of ...

Production of pulse protein products with reduced astringency

Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

IMPROVED APPARATUS FOR THE DESOLVENTISATION OF EXTRACTION RESIDUE

The invention describes an apparatus for the desolventisation and toasting or an apparatus for the combined desolventisation, toasting, drying and cooling of a spent material, i.e., a solvent extraction residue obtained from the solvent extraction of oleaginous material. In particular, the invention describes desolventiser toaster or combined desolventiser toaster dryer cooler of improved design equipped with a side vapours outlet and optionally combined with at least one sieve stripping tray to allow nearly the full saturation of the outgoing vapours with hexane. 1. Apparatus for the continuous treatment of spent material , said treatment including the desolventisation and toasting of said spent material , said apparatus including a vertically erected cylindrical vessel , said vessel including at least one substantially horizontal pre-desolventizing tray and at least one substantially horizontal stripping tray , said trays extending up to the wall of said vessel , said at least one stripping tray being below the at least one pre-desolventizing tray , said trays being equipped with rotating stirrer for the mixing and progression of said spent material , said at least pre-desolventising tray being equipped with hollow chamber and means for the supply of heating steam into said hollow chamber for the indirect heating of said spent material , said pre-desolventising tray being further equipped with at least one opening allowing the gravity discharge of the spent material to the adjacent inferior tray , said stripping tray being equipped with hollow chamber and means for the supply of heating steam into said hollow chamber and said stripping tray being further equipped with numerous small holes or slots allowing the upward passage of contact steam , said stripping tray being further equipped with at least one rotating valve or chute allowing the discharge of spent material from one stripping tray to the tray below but preventing the upward passage of the contact steam , ...

LEGUME PROCESSING AND LEGUME FOOD PRODUCTS

Treating fresh legumes includes combining fresh legumes with water to yield a mixture, heating the mixture from an initial temperature to a cooking temperature to yield a pre-cooked mixture, and heating the pre-cooked mixture at the cooking temperature to yield a cooked mixture. The cooked mixture is cooled to yield a cooled mixture, and water is removed from the cooled mixture to yield cooked legumes having an average moisture content in a range of 50 wt % to 65 wt %. A legume dough, prepared from the cooked legumes, can be sheeted and formed into legume dough pieces. The legume dough pieces may be cooked to yield a cooked legume dough product. In one example, the cooked legume dough product is a snack chip. 1. A method of treating fresh legumes , the method comprising:combining fresh legumes with water to yield an initial mixture;heating the initial mixture from an initial temperature to a cooking temperature to yield a pre-cooked mixture;heating the pre-cooked mixture at the cooking temperature to yield a cooked mixture;cooling the cooked mixture to yield a cooled mixture; andremoving water from the cooled mixture to yield cooked legumes.2. The method of claim 1 , wherein the fresh legumes have an average moisture content in a range of 8 wt % to 10 wt %.3. The method of claim 1 , wherein the cooking temperature is in a range of 195° F. to 205° F.4. The method of claim 1 , wherein the cooked legumes have an average moisture content.5. The method of claim 1 , wherein the mixture has a pH in a range of 6 to 7.6. The method of claim 1 , further comprising combining a glycoside hydrolase enzyme with the mixture.7. The method of claim 6 , wherein the glycoside hydrolase enzyme comprises alpha-galactosidase.8. The method of claim 6 , wherein a weight ratio of the glycoside hydrolase to the fresh legumes is in a range of 0.001:1 to 0.006:1.9. The method of claim 1 , wherein heating the mixture from the initial temperature to the cooking temperature occurs in 16 minutes ...

Compositions for use in mycotoxin extraction

The present invention relates to aqueous compositions comprising cyclodextrins or carbohydrates. The present invention also relates to the use of such compositions in the binding and removal of mycotoxins from foodstuff. The invention also includes compositions that show a broad affinity for mycotoxins.

METHODS OF MANUFACTURING PRODUCTS FROM MATERIAL COMPRISING OILCAKE, COMPOSITIONS PRODUCED FROM MATERIALS COMPRISING PROCESSED OILCAKE, AND SYSTEMS FOR PROCESSING OILCAKE

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. A product is produced by a method comprising de-solubilizing protein in a first material comprising oilcake to produce a processed material comprising an insoluble protein fraction by extruding the first material in a pressure range of 10 bar to 80 bar. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into the product by extruding the insoluble protein fraction in a pressure range of 10 bar to 80 bar. 1. A product produced by a method comprising:de-solubilizing protein in a first material comprising oilcake to produce a processed material comprising an insoluble protein fraction by extruding the first material in a pressure range of 10 bar to 80 bar;hydrolyzing the processed material to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction;separating the insoluble protein fraction from the hydrolyzed fraction; andprocessing the insoluble protein fraction into the product by extruding the insoluble protein fraction in a pressure range of 10 bar to 80 bar.2. The product of claim 1 , wherein the first material further comprises at least one of a distiller grain claim 1 , pulp claim 1 , a pomace claim 1 , a legume claim 1 , a mushroom claim 1 , or microbial protein claim 1 , or any combination thereof.3. The product of claim 1 , wherein the oilcake comprises at least one of sunflower oilcake claim 1 , a soybean oilcake claim 1 , a cottonseed oilcake claim 1 , a rapeseed oilcake claim 1 , a canola oilcake claim 1 , a copra oilcake claim 1 , a palm kernel oilcake claim 1 , a peanut oilcake claim 1 , an olive oilcake claim 1 , or a locust bean cake claim 1 , or ...

METHOD FOR MANUFACTURING COMPOSITION OF FERMENTED SOYBEAN PRODUCTS AND COMPOSITION OF FERMENTED SOYBEAN PRODUCTS MANUFACTURED THEREBY

Provided is a method for manufacturing a composition of fermented soybean products and a composition of fermented soybean products manufactured by the method. 1. A method of manufacturing a composition of fermented soybean products , comprising:preheating a raw material of fermented soybean products;sterilizing the raw material using steam as a heating medium; andcooling, filling, and packing the sterilized raw material.2. The method of claim 1 , wherein the raw material of the fermented soybean product comprises at least one kind selected from hot pepper paste claim 1 , soybean paste claim 1 , and seasoned soybean paste.3. The method of claim 1 , further comprising adding 1-50 parts by weight of water to the raw material.4. The method of claim 1 , further comprising chopping the raw material to which water is added.5. The method of claim 1 , wherein the preheating is performed by heating the raw material of fermented soybean products at 45° C. to 85° C.6. The method of claim 1 , wherein the sterilization is performed at 105° C. to 135° C. for 5-40 seconds.7. The method of claim 1 , wherein the sterilized raw material has the total number of bacteria of 105 CFU/g or less.8. The method of claim 1 , wherein the cooling is to reduce the sterilized raw material to 15° C. to 35° C. under reduced pressure.9. A composition of fermented soybean products manufactured by the manufacturing method of .10. A composition of fermented soybean products manufactured by the manufacturing method of .11. A composition of fermented soybean products manufactured by the manufacturing method of .12. A composition of fermented soybean products manufactured by the manufacturing method of .13. A composition of fermented soybean products manufactured by the manufacturing method of .14. A composition of fermented soybean products manufactured by the manufacturing method of .15. A composition of fermented soybean products manufactured by the manufacturing method of .16. A composition of ...

POTATO PROTEIN POWDERS

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages. 1. A potato protein powder comprising (i) about 30-about 91 wt. % true protein;', '(ii) about 1-about 30 wt. % free amino acids; and, '(a) crude protein extracted from potato fruit juice (PFJ) comprising(b) about 1-about 20 wt. % ash from the PFJ; andwherein the total amino-acid score is equal to, or greater than 1 (AAS≥1).2. The potato protein powder of comprising potassium level of about 10 claim 1 ,000-about 20 claim 1 ,000 ppm claim 1 , or about 20 claim 1 ,000-about 30 claim 1 ,000 ppm claim 1 , or about 30 claim 1 ,000-about 40 claim 1 ,000 ppm claim 1 , or about 40 claim 1 ,000-about 50 claim 1 ,000 ppm claim 1 , or about 50 claim 1 ,000-about 60 claim 1 ,000 ppm claim 1 , or more than 60 claim 1 ,000 ppm.3. The potato protein powder of comprising about 60% claim 1 , about 61% claim 1 , about 62% claim 1 , about 63% claim 1 , about 64% claim 1 , about 65% claim 1 , about 66% claim 1 , about 67% claim 1 , about 68% claim 1 , about 69% claim 1 , about 70% claim 1 , about 71% claim 1 , about 72% claim 1 , about 73% claim 1 , about 74% claim 1 , about 75% claim 1 , about 76% claim 1 , about 77% claim 1 , about 78% claim 1 , about 79% claim 1 , about 80% claim 1 , about 81% claim 1 , about 82% claim 1 , about 83% claim 1 , about 84% claim 1 , about 85% claim 1 , about 86% claim 1 , about 87% claim 1 , about 88% claim 1 , about 89% claim 1 , about 90% claim 1 , about 91% to about 92% crude protein.4. The potato protein powder of claim 1 , wherein total α-glycoalkaloid concentration is less than 300 ppm claim 1 , or less than 200 ppm claim 1 , or less than 100 ppm claim 1 , or less than 75 ppm claim 1 , ...

Flavor composition for food products

An umami taste and/or flavor enhancing composition which is obtained from cooking or blanching water of peas, the composition comprising (5R)-(β-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one.

Continuous shaping machine for bean curds

In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.

METHOD FOR THE MANUFACTURE OF BIO-PRODUCTS WITH A MODIFIED SUGAR PROFILE

The invention relates to a method for the production of a solid bio-product wherein at least 80% of the original indigestible oligosaccharide (raffmose, stachyose and verbascose) content has been degraded into digestible mono- and disaccharides, comprising the following steps: 1) providing a mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and optionally polysaccharides and further comprising proteinaceous plant parts, water and one or more enzyme preparations containing .alpha.-galactosidase(s); 2) reacting the mixture resulting from step (1) under continuous mixing and under conditions where the water content in the initial mixture does not exceed 65% by weight, for 0.15-36 hours at a temperature of about 20-65° C.; 3) incubating the reacted mixture from step (2) at a temperature and in a time period which inactivate said α-galactosidase(s), as well as solid bio-products obtainable by such method. The invention further relates to uses of the bio-product and a food, a feed, a cosmetic or pharmaceutical product or a nutritional supplement containing the solid bio-product. 118-. (canceled)19. A solid bio-product obtained by a process comprising:reacting an initial mixture of milled or flaked or otherwise disintegrated biomass comprising oligosaccharides and optionally polysaccharides and further comprising proteinaceous plant parts, water, and one or more enzyme preparations containing α-galactosidase(s), for 0.15-36 hours at a temperature of about 20-65° C. under continuous mixing,wherein the initial mixture comprises an amount of said one or more enzyme preparations to provide α-galactosidase(s) in an amount equivalent to from 0.01 to 1.0% by weight, based on the dry matter weight of the biomass, of an α-galactosidase preparation having an activity of 5,000 α-galactosidase units per gram, wherein the amount of the α-galactosidase preparation is effective to convert at least 80% of the original indigestible oligosaccharide ...

NATURAL INSTANT SOUP WITH LOW GLYCAEMIC INDEX

The scope of this invention is a production method on a powdered mixture that does not contain any food additives and gives a thick low glycaemic index soup by adding hot water. Industrially produced soups and instant soups are present on the market. These kinds of soups have some certain disadvantages for consumers. These kinds of soups need additives to give flavour, take a long time to be prepared, have high glycaemic indices, and can clump with hot water. A thick instant soup with no visible phase separation can be obtained by applying at least one wetting, two tempering, and one roasting process to chickpeas for any time and adding necessary savour substances and water above 80° C. to the powdered product. 1) A method for texturizing instant soup by using chickpea flour , wherein chickpeas have undergone at least one time wetting , two different times tempering and at least one time roasting processes before grinding chickpeas to get the chickpea flour.3) The method according to claim wherein a thick liquid with no visible phase separation is obtained by adding the liquid with a temperature above 80° C. to the chickpea flour.4) The method according to claim 2 , wherein the chickpeas are grinded by a roller claim 2 , bladed claim 2 , bead claim 2 , or other mill at step h.5) The method according to claim claim 2 , wherein the method has a further step where the grinded chickpeas are sieved by a 350 micron sieve after step h.6) The method according to claim 2 , wherein the method has a further step where skins are separated from the roasted chickpeas by cyclone or air flow claim 2 , depending on the density of the roasted chickpeas.7) The method according to claim 2 , wherein the method has a further step where skins are separated from the roasted chickpeas by sieving.8) The method according to claim 2 , wherein vitamin claim 2 , mineral or other substances beneficial for human health is added to the mixture at any step of texturizing the instant soup.9) The ...

COOKING APPARATUS FOR REDUCING A CONTENT OF PHYTIC ACID AND PHYTATE CONTAINED IN FOODSTUFF

Disclosed is an apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus comprises a vessel for receiving the foodstuff and for receiving the liquid for soaking the foodstuff within the vessel. The apparatus further comprises an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel and a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid. The method comprises supplying an amount of the foodstuff and an amount of the liquid to a vessel; wherein the amount of foodstuff and/or the amount of the liquid is determined using an amount determining system; wherein a pH level of the liquid is adjusted using a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid. 1. An apparatus for soaking foodstuff in a liquid under set acid pH conditions of the liquid which are set by the apparatus so as to reduce a content of phytic acid and/or phytate contained in the foodstuff;wherein the apparatus comprises:a vessel for receiving the foodstuff and for receiving the liquid for soaking the foodstuff within the vessel;an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel; anda pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid.2. The apparatus of claim 1 , wherein the amount determining system is configured to determine an amount of the foodstuff and/or an amount of the liquid when contained in the vessel.3. The apparatus according to claim 1 , wherein the amount determining system comprises a weighing system.4. The apparatus of claim ...

CHICKPEA PROTEIN CONCENTRATE

Provided are debittered chickpea based protein concentrates, methods of manufacturing thereof and food products comprising the protein concentrates. 133.-. (canceled)34. A debittered chickpea protein concentrate comprising a protein content of at least 70% by weight of total dry matter.35. The chickpea protein concentrate of claim 34 , wherein the protein concentrate comprises a protein content of more than 80% by weight of total dry matter.36. The chickpea protein concentrate of claim 34 , wherein said protein concentrate comprises less than 1% phytic acid.37. The chickpea protein concentrate of claim 34 , wherein the protein concentrate comprises less than 0.8 mg/g saponins.38. The chickpea protein concentrate of claim 34 , wherein the chickpea protein concentrate comprises less than 25% fat.39. The chickpea protein concentrate of claim 34 , said chickpea protein concentrate is manufactured by a method comprising a step of debittering chickpea material.40. The chickpea protein concentrate of claim 39 , wherein the debittering step comprises mixing the material with fumaric acid.41. The chickpea protein concentrate of claim 39 , wherein the method is carried out at a temperature of no greater than 25° C. claim 39 , preferably at a temperature no greater than 15° C.42. The chickpea protein concentrate of claim 39 , wherein the method comprises a step of alkalization to a pH value of between 8 and 10.43. A food product comprising the chickpea protein concentrate of .44. The food product of claim 43 , said food product comprising at least 10% protein.45. The food product of claim 43 , said food product is a meat analog selected from the group consisting of beef claim 43 , pork claim 43 , lamb claim 43 , chicken and fish meat analogs.46. A method for manufacturing a debittered chickpea protein concentrate claim 43 , the method comprising the steps of: (i) providing a water suspension of chickpea material; (ii) debittering the chickpea material; and (iii) extracting the ...

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei , avocado, Cassia tora, Plantago asiatica L , hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

A method for improving the solubility of vegetable proteins

The present invention relates to a method for improving the solubility of vegetable proteins. More specifically, the invention relates to methods for the solubilization of proteins in vegetable protein sources, which methods comprise treating the vegetable protein source with an efficient amount of one or more phytase enzymes, and treating the vegetable protein source with an efficient amount of one or more proteolytic enzymes. In another aspect, the invention provides animal feed additives comprising a phytase and one or more proteolytic enzymes.

Thermotolerant phytase for animal feed

The invention provides a synthetic phytase polynucleotide which is optimized for expression in plants and which encodes at thermotolerant phytase, as well as isolated thermotolerant phytase enzyme. Also provided are feed or food products comprising a thermotolerant phytase, and transgenic plants which express the thermotolerant phytase. Further provided are methods for making and using thermotolerant phytases, e.g., a method of using a thermotolerant phytase in feed and food processing.

Microbially expressed thermotolerant phytase for animal feed

The invention provides methods for making and using thermotolerant phytases, e.g., a method of using a thermotolerant phytase in feed and food processing and feed or food products comprising a thermotolerant phytase.

Enzymatic process for nixtamalization of cereal grains

Disclosed are novel methods of producing food compositions by the use of an enzymatic digestion of the component parts of whole portions of cereal grains, and grain materials, to impart advantageous qualities to the resulting flour and dough related products produced therefrom. The present invention specifically relates to the fields of making flour and dough, used for totillas, corn chips, totilla chips, snacks, half-products and related products from the component parts and whole portions of cereal grains, and related materials.

Method of deflavoring soy-derived materials

香味变质抑制剂和柠檬醛变质气味生成抑制剂

由用水或极性有机溶剂或它们的混合物提取当归、鳄梨、决明、车前草、山楂、发酵茶叶或半发酵茶叶得到的提取物构成的香味变质抑制剂或者柠檬醛或含柠檬醛制品的变质气味抑制剂。通过将本发明的香味变质抑制剂添加到饮食品或口腔卫生制品中，对于容易受光、热、氧等影响的制品抑制其香味变质。特别是对光显示显著的变质抑制效果。另外，通过将本发明的变质气味生成抑制剂用于柠檬醛或含柠檬醛制品中，可以有效抑制随时间变化或加热导致的来源于柠檬醛的变质气味(对甲酚和对甲基苯乙酮)。

Manufacturing method of good tasty soymilk beverage exhibiting clean, plain and nutty taste

본 발명은 두유 제조방법에 관한 것으로서, 더욱 상세하게는 대두를 직접증기가열 방식이 아닌 열수침지 방식으로 열수에 침지하여 대두를 연화시켜 열에 의한 콩취(Beany Flavor) 생성을 최소화하고, 두유액 추출시 생성되는 비지(대두박) 성분을 최대로 제거한 두유액을 원료로 사용하여, 두유제조시 두유액균질화, 예비균질화, 1차 균질화 및 2차 균질화의 4단계의 다중 균질화를 실시하여 지방구 입자를 최소화함으로써, 기존의 두유 제조방식으로 제조된 두유에 비해 고소하고 담백한 맛과 깔끔한 맛이 강화되어 순하고 부드러운 맛이 실현될 수 있는, 맛있는 두유 제조방법(GTST: Good Tasty Soymilk Technology)에 관한 것이다. The present invention relates to a method for producing soymilk, and more particularly, soybeans are immersed in hot water in a hydrothermal immersion method rather than a direct steam heating method to soften soybeans, thereby minimizing the generation of soybean flavour (Beany Flavor) by extracting soymilk. Minimize fat globule particles by using soymilk solution with the maximum amount of sewage (soybean meal) produced as a raw material, soybean milk homogenization, pre-homogenization, primary homogenization and secondary homogenization during soymilk production. By doing so, the present invention relates to a delicious soymilk manufacturing method (GTST: Good Tasty Soymilk Technology), in which a mild and soft taste can be realized by strengthening the savory and light taste and the clean taste compared to the soymilk prepared by the conventional soymilk manufacturing method. 본 발명에 의한 두유 제조방법은, Soymilk production method according to the invention, 대두를 100℃이상의 고온 열수에 침지시켜, 효소를 실활시키는 대두 효소실활 공정(제1공정)과 ; Soybean enzyme deactivation step (first step) in which soybeans are immersed in hot water at 100 ° C. or higher to deactivate the enzyme; 상기 제1공정에서 효소실활 처리된 대두를 70℃~95℃의 열수에 침지하고, 마쇄하여 유액을 얻는 대두열수침지 마쇄공정(제2공정)과; A soybean hydrothermal dipping milling step (second step) of immersing soybean treated with enzyme deactivation in the first step in hot water at 70 ° C. to 95 ° C., and grinding to obtain an emulsion; 상기 제2공정에서 얻은 유액에 중화제를 첨가하여 대두취를 제거하는 중화공정(제3공정)과; A neutralization step (third step) of removing soybean odor by adding a neutralizing agent to the milk obtained in the second step; 상기 제3공정에서 얻은 두유원액을 ...

诱变的肠膜明串珠菌的生物制剂及其用途

本发明提供一种诱变的肠膜明串珠菌(Leuconostoc mesenteroides strain)及其生物制剂，其中该诱变菌是肠膜明串珠菌KJY15(KJY‑HN001‑01‑05)，CGMCC NO.15425，保藏日期为2018年03月07日。本发明还提供该诱变菌所制备的生物制剂，用于降低豆制品中的豆腥味成分的用途。本发明还提供该诱变菌单独或联合其他乳酸菌制备用于酸豆奶、酸奶豆腐、豆清液饮料、豆清液酸汤的凝固剂的用途。

Patent JPS5635136B2

두유의 제조방법

본 발명은 두유의 제조방법에 관한 것으로서, 비린 맛을 감소시키면서 저장성을 증대시키기 위한 것이다. 본 발명에 따른 두유의 제조방법은 콩을 마이크로파 처리하는 단계, 마이크로파 처리한 콩을 수침시키는 단계, 수침된 콩에서 물을 추가하여 가열하는 단계, 콩을 건진 후 물과 혼합하여 콩을 분쇄하는 단계 및 분쇄된 혼합액을 초음파 처리하는 단계를 포함한다.

Aqueous fractions of Fermented traditional soybean paste revealing anti-inflammatory activity and method thereof

본 발명은 항염활성을 갖는 전통된장의 수용성 분획물 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 전통된장의 물 추출물로부터 얻은 분자량이 1kDa 이상인 화합물 또는 펩타이드를 유효성분으로 포함하는 항염활성을 갖는 전통된장의 수용성 분획물 및 전통된장을 동결건조 및 분쇄시키는 단계; 분쇄된 전통된장에 5~20배수의 물을 첨가하고 상온에서 1~12시간 동안 추출하는 단계; 전통된장의 물 추출물에서 염을 제거하는 단계; 염이 제거된 전통된장의 물 추출물을 5~20배수의 물을 첨가한 다음, 1~20℃에서 한외여과를 이용하여 분자량별 분획물을 순차적으로 수득하는 단계를 포함하는 항염활성을 갖는 전통된장의 수용성 분획물을 제조하는 방법에 관한 것이다. 본 발명에 따른 전통된장의 수용성 분획물은 염증성 인자에 의해 유발되는 산화질소의 생성을 억제하는 활성이 우수하고 세포 독성이 없어 체내 안전성을 확인하였는바, 산화질소로 유발되는 염증질환의 개선 및 치료를 위한 약학적 용도 또는 식품학적 용도로 사용될 수 있는 효과가 있다. The present invention relates to a water-soluble fraction of traditional doenjang having anti-inflammatory activity and a method for preparing the same, and more particularly, a traditional doenjang having anti-inflammatory activity comprising a compound or peptide having a molecular weight of 1 kDa or more obtained from a water extract of traditional doenjang as an active ingredient. Lyophilizing and grinding the water-soluble fractions of and traditional doenjang; Adding 5 to 20 times of water to the ground traditional soybean paste and extracting at room temperature for 1 to 12 hours; Removing salt from the water extract of traditional doenjang; The salt of the traditional doenjang with anti-inflammatory activity, comprising the step of sequentially obtaining the water extract of the traditional doenjang, the water extract of 5 to 20 times, and then fractionated by molecular weight using ultrafiltration at 1 ~ 20 ℃ A method for preparing a water soluble fraction. The water-soluble fraction of traditional doenjang according to the present invention is excellent in inhibiting the production of nitric oxide caused by inflammatory factors and has no cytotoxicity. There is an effect that can be used for pharmaceutical or food use.

Processing machine of soybean liquid

The apparatus useful for preparation of bean curd automized the process of separating curd dregs from the original bean milk produced by grinding bean. The apparatus comprises : a hopper(11) for supplying swollen bean; millstones(13a, 13b) for grinding bean from the hopper; a mill assembly(10) having a motor(15) for operating one of the millstones; a pump(20) for transferring the bean milk from the milk(10) to a dehydration drum(33) rotated by a motor(35) to separate the milk into liquid and solid; a dehydration drum assembly(30) housing the above stated component units.

Bacillus amyloliquefacience having antibacterial activity and uses thereof

본 발명의 바실러스 아밀로리퀴페시언스 RD 7-7 균주(기탁번호 KACC 92071P)는 청국장 발효시에 접종할 경우 점질물을 많이 생성시키고, 단백질 분해효소(protease), 아밀라아제(amylase) 활성 및 아미노태 질소 함량이 높고, 발효과정 중 발생하는 이취 성분이 낮으므로 발효 특성이 우수하고, 다양한 미생물에 항균 활성을 가지며, 식중독을 유발하는 바실러스 세레우스와의 공동 배양시 바실러스 세레우스의 생장을 저해함으로써 품질이 우수하고 안전한 발효식품 제조에 유용하게 이용될 수 있다.

Manufacturing method of isolated soy protein lactobacillus fermented product containing fruit vegetable fermentation extract

1. 청구범위에 기재된 발명이 속하는 기술분야 본 발명은 과채발효엑기스가 함유된 분리대두단백 유산균발효제품 제조방법에 관한 것이다. 2. 발명이 해결하려고 하는 기술적 과제 본 발명은 분리대두단백과 탈지분유를 혼합한 환원대두유를 유산균발효시킨 후 과채발효엑기스와의 혼합을 통하여 콜레스테롤이 적고 향미가 우수하며 신선한 감미를 부여하고 식물성단백과 동물성단백이 조화된 액상의 유산균 발효제품의 제조방법을 제공함으로서 대두의 가공방안을 마련하기 위한 것이다. 3. 발명의 주요한 요지 본 발명에 따른 제조방법은 분리대두단백, 탈지분유, 유청단백, 베타사이클로텍스트린, 포도당, 자당을 적정 비율로 물에 혼합, 균질화하여 85∼90℃온도에서 10분간 열처리한 후 냉각한 시료에 혼합유산균 종균을 접종하여 40℃, 8시간동안 정치배양한 발효원액을 제조한 다음 과채발효엑기스가 함유된 멸균 안정당액(과채발효엑기스 5∼80중량부, 과실 프리저브(preserve) 0∼12중량부, 펙틴 0.3중량부, 요구르트향 0.07중량부, 물 19.63∼84.63중량부를 혼합한 액)과 1:2의 비율로 혼합, 균질화한 액상의 발효제품을 제조하는 것이며 과채와 두류를 이용한 발효유의 제조방법과 대두의 새로운 가공방안을 모색하는 효과를 기대한다. 4. 발명의 용도 본 발명에 따라 제조된 과채발효엑기스가 함유된 분리대두단백 유산균발효제품은 성인병에 대한 관심이 많은 장년층의 건강식과 성장기 어린이의 영양식, 그리고 미용에 관심이 많은 여성에게 유용한 저칼로리, 저콜레스테롤의 유산균 발효제품으로 사용될 수 있다. 또한 유당의 소화에 어려움이 있는 한국사람에게 효과적인 저유당의 동물성, 식물성 단백질이 조화된 발효유 제조방법이다.

Method and apparatus for inactivation of legume crop seeds

Изобретение относится к пищевой и перерабатывающей промышленности, в частности к способам и устройствам для производства продуктов из сои. Способ инактивации семян бобовых культур включает перемещение семян в направлении сверху вниз и циклический нагрев семян, который осуществляют через равные промежутки времени. Продолжительность нагрева семян при каждом цикле составляет не менее 0,5 от промежутка времени между смежными циклами нагрева. Устройство для инактивации семян бобовых культур содержит секцию нагревателя, узел загрузки продукта и узел для выгрузки продукта. Нагреватель выполнен в виде расположенных в его корпусе горизонтальных труб и распределителя для подвода теплоносителя к трубам. Трубы расположены параллельными рядами со смещением от ряда к ряду. Горизонтальный шаг труб в каждом ряду составляет не менее 1,3 и не более 2,0 диаметра трубы. Расстояние между смежными рядами труб составляет не менее 1,3 и не более 2,0 диаметра трубы. Смещение труб от ряда к ряду составляет 0,5 горизонтального шага труб. Изобретение позволяет снизить затраты энергии на удаление влаги из семени бобовой культуры за счет обеспечения возможности перераспределения тепла и влаги после каждого цикла нагрева. 2 н. и 10 з.п.ф-лы, 4 ил. с99з$ сс ПЧ сэ РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (19) (51) 13) ВИ “” 2 238 662 ' МК А 23 Е 1/241 С2 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 2002124811/13, 18.09.2002 (24) Дата начала действия патента: 18.09.2002 (45) Дата публикации: 27.10.2004 (56) Ссылки: КУ 2162288 СЛ, 27.01.2001. КУ 2057464 СЛ, 10.04.1996. Ц$ 4879132 А, 07.11.1989. (98) Адрес для переписки: 121087, Москва, а/я № 33, В.В.Курышеву (72) Изобретатель: Подобедов А.В. (КЦ), Кузнецов В.Н. (КУ), Вартанов В.А. (КО) (73) Патентообладатель: Подобедов Александр Васильевич (КИ), Кузнецов Виталий Николаевич (КИ), Вартанов Вартан Азатович (КИ) (54) СПОСОБ ИНАКТИВАЦИИ СЕМЯН БОБОВЫХ (57) Изобретение относится к пищевой и перерабатывающей ...

Manufacturing method of good tasty soymilk beverage exhibiting clean, plain and nutty taste used by making no food additive soymilk

본 발명은, 산업적으로 두유액 제조시 사용되는 소포제, 중화제(가성소다, 탄산수소나트륨)를 사용하지 않고 두유액을 제조하여, 여기에 식품 및 식품첨가물을 넣어 맛있는 두유를 만드는 두유 제조방법에 관한 것으로, 더욱 상세하게는 대두를 건조기에서 건조한 후 냉각하여 탈피하여 반할두를 만들고, 이를 직접증기가열 방식이 아닌 열수침지 방식으로 열수에 침지하여 대두를 연화시켜 열에 의한 콩취(Beany Flavor) 생성을 최소화하고, 소포제를 첨가하지 않고 에어리스 그라인더(Airless Grinder)와 살수를 통하여 공기의 유입과 접촉을 최소화시켜 마쇄를 실시하고, 원심분리기 형태의 유액분리기를 사용하여 유액분리를 2회 실시하여 비지(대두박) 성분을 최대로 제거한 두유액에 대해 살균과 탈기를 실시하여 두유의 비린취와 잡취를 제거하고, 균질, 냉각을 실시하여 물과 콩으로만 만들어진 100% 무첨가 두유액을 제조한 다음, 이 두유액을 원료로 하여, 두유제조시 두유액균질화, 예비균질화, 본균질화의 3단계의 다중 균질화를 실시하여 지방구 입자를 최소화함으로써, 기존의 두유 제조방식으로 제조된 두유에 비해 고소하고 담백한 맛과 깔끔한 맛이 강화되어 순하고 부드러운 맛이 실현될 수 있는, 무첨가 두유액을 이용한 맛있는 두유 제조방법(GTST: Good Tasty Soymilk Technology)에 관한 것이다. The present invention relates to a method for producing soymilk by preparing soymilk without industrial use of an antifoaming agent and neutralizing agent (caustic soda, sodium bicarbonate) used in the production of soymilk, and putting food and food additives therein to make a delicious soymilk. In more detail, the soybeans are dried in a dryer, cooled, and then peeled to make half a bean, and the soybean is softened by immersing it in hot water by a hydrothermal immersion method rather than a direct steam heating method to minimize the generation of bean flavours by heat. Minimizes the inflow and contact of air through airless grinder and watering without adding antifoaming agent, and performs oily separation twice using centrifuge type oil separator. Sterilization and degassing of the soymilk with the maximum amount of ingredients removed to remove the fishy smell and soybean milk. Each step is made of 100% additive-free soymilk made only of water and soybeans.Then, the soymilk is used as a raw material, and three-stage homogenization of soymilk, pre-homogenization, and main homogenization is carried out to make fat. By minimizing the sphere particle, the soymilk produced by the conventional soymilk production method is enhanced with a simple and light taste and a refreshing taste, so that a ...

Method for preparing a fermented soybean, the fermented soybean prepared by the method, and the food composition comprising the fermented soybean

본 발명은 발효시 독특한 콩의 냄새를 감소시킨 건강 기능성 발효 음료 및 이의 제조 방법에 관한 것으로서, 보다 상세하게는 황칠 또는 가시오가피 추출액을 첨가하고 분쇄한 콩을 누룩으로 액상 발효시켜 두유를 제조함으로써 발효시 발생하는 콩 특유의 불쾌한 냄새를 감소시키고, 고소한 맛과 건강 기능성이 향상된 콩 발효물의 제조 방법, 상기 방법으로 제조된 콩 발효물, 이를 포함하는 식품 조성물(구체적으로, 음료, 다이어트 간편식, 스프레드, 유동식 등) 및 이의 제조 방법에 관한 것이다.

The manufacturing method for chungkukjang using germinated soybeanss odor-free

본 발명은 발아 콩을 이용한 청국장 제조방법에 관한 것으로서, 더욱 상세하게는 대두의 반태, 이물질 등을 제거하고 양질의 대두만을 선별하여 세척하는 단계; 상기 세척된 대두를 깨끗한 물에 6∼10시간 동안 20∼30℃의 물에 침지하는 단계; 상기 침지된 대두를 망이 형성된 트레이에 건져 물을 뺀 후 2시간 간격으로 20∼30℃의 물을 뿌려주는 단계; 상기 대두의 싹이 0.5∼10㎜로 발아되면 10∼15℃의 물을 뿌려 온도를 낮춰주면서 발아를 억제하는 단계; 상기 싹이 0.5∼10㎜로 발아된 대두에 맛 증진 첨가물을 발아 대두에 다시마가루와 표고버섯가루를 혼합하는 단계; 상기 첨가물이 혼합된 대두를 스팀기에서 온도 110℃∼130℃로 20∼40분간 증자하는 단계; 상기 증자된 대두에 바실러스 섭틸리스균을 접종한는 단계; 상기 바실러스 섭틸리스균이 접종된 대두를 40∼55℃로 30∼40시간 발효하는 단계; 상기 발효된 대두에 해조칼슘, 마늘 쑥 추출물, 천일염을 혼합한 후 0∼10℃에서 12∼24시간 숙성하는 단계; 상기 숙성된 대두를 빻아 소정의 양으로 성형 포장하는 단계로 이루어진 것으로 본 발명은 냄새 없는 발아콩 청국장 제조방법에 관한 것이다. The present invention relates to a method for manufacturing cheonggukjang using germinated soybeans, and more specifically, removing the fetus, foreign matter, etc. of soybeans, and selecting and washing only high-quality soybeans; Immersing the washed soybeans in clean water at 20-30° C. for 6-10 hours; Drying the immersed soybean in a tray with a net, draining water, and then spraying water at 20 to 30°C every 2 hours; Suppressing germination while lowering the temperature by sprinkling water at 10 to 15°C when the soybean sprouts germinate to 0.5 to 10 mm; Germinating the taste-enhancing additives to the soybeans in which the shoots were germinated at 0.5 to 10 mm, mixing kelp powder and shiitake mushroom powder in the soybeans; Increasing the soybeans in which the additives are mixed at a temperature of 110°C to 130°C in a steamer for 20 to 40 minutes; Inoculating Bacillus subtilis against the increased soybean; Fermenting the soybeans inoculated with the Bacillus subtilis at 40-40° C. for 30-40 hours; Mixing the fermented soybean with seaweed calcium, garlic wormwood extract, and sea salt, and then aged at 0-10°C for 12-24 hours; The present invention relates to a method for manufacturing cheonggukjang without odor, which consists of a step of crushing the aged soybeans and forming and packing them in a predetermined amount.

Method Manufacturing of Functional Fermented Soybean materials for improving the intestine function and constipation Using Plant?Originated Lactic Acid Bacteria and Bacillus

본 발명은 식물성 유산균과 바실러스를 이용한 장개선 및 변비개선효과를 나타내는 기능성 대두 발효조성물 제조방법에 관한 것이다. The present invention relates to a method for producing a functional soybean fermentation composition showing the effect of improving the bowel and constipation using vegetable lactic acid bacteria and Bacillus. 본 발명은 대두를 끊는 물에 침지시켰다가 분쇄하여 셀룰라아제와 프로테아제를 첨가한 후 락토바실러스 사케이(Lactobacillus sakei B2-16)와 락토바실러스 플란타럼(Lactobacillus plantarum p-23) 및 바실러스 서브틸리스(KFCC 11343)를 동일한 부피로 혼합 배양하여 발효시킨 유산균 배양액에 프럭토오리고당과 알긴산을 첨가하여 제조한 발효대두조성물을 특징으로 한다. 또한 대두발효조성물은 동결 건조하여 분말화한 후 섭취하기 용이하고 휴대하기 편리한 타블렛 유형의 기능성 식품제조에 활용할 수도 있다. The present invention is immersed in soybean breaking water and then crushed to add cellulase and protease and then Lactobacillus sakei (Lactobacillus sakei B2-16), Lactobacillus plantarum p-23 and Bacillus subtilis ( KFCC 11343) is characterized in that the fermented soybean composition prepared by the addition of fructooligosaccharide and alginic acid to the fermented lactic acid culture medium fermented by the mixed culture in the same volume. In addition, the soybean fermentation composition may be used in the manufacture of tablet-type functional foods that are easy to consume and portable after lyophilization and powdering. 본 발명에 따른 대두 발효조성물 제조방법은 장내 유해세균의 증식을 억제하고 유익한 세균의 증식을 촉진하며 변비를 개선시키는 효과가 매우 우수한 특징을 나타낸다. Soybean fermentation composition production method according to the present invention exhibits a very excellent effect of inhibiting the growth of harmful bacteria in the intestine, promote the growth of beneficial bacteria and improve constipation. 식물성 유산균, 대두발효, 장내세균, 변비, 혼합배양 Vegetable lactic acid bacteria, soybean fermentation, enterobacteriaceae, constipation, mixed culture

Functional fermented soybean paste powder and manufacturing method thereof

본 발명은 콩을 발아시킬 시 유용한 성분의 함유량 및 섭취 시 소화율을 높이고 암모니아에 의한 이취를 저감시키면서도 콩 특유의 향취를 갖는 기능성 청국장 분말 및 그 제조방법에 관한 것으로서, 콩을 발아시킴으로써 콩에 함유되는 유용한 가바 성분의 함량을 증가시키고, 콩을 발아시킬 시 붉은줄지렁이의 체액과 물을 혼합한 현택액을 사용함으로써 룸브로키나제가 콩의 발아를 획기적으로 촉진시켜 제조공정에 소요되는 시간을 단축시킴과 아울러 소화율을 높이며, 가바 성분의 함유량이 높은 담자균 추출액을 도포함으로써 가바 및 플라보노이드 성분의 함량을 증가시킴과 아울러 청국장 발효취를 제거할 뿐만 아니라, 발효된 청국장을 동결분쇄 시 암모니아 가스를 흡기하여 제거함으로써 유용한 성분의 함유량 및 섭취 시 소화율을 높이고 암모니아에 의한 이취를 저감시키면서도 콩 특유의 향취를 갖는 기능성 청국장 분말 및 그 제조방법을 제공한다. The present invention relates to a functional cheonggukjang powder having a characteristic soybean scent and a method for producing the same, while increasing the content of useful ingredients when germinating and ingesting the beans and reducing off-odor due to ammonia. By increasing the content of useful gaba ingredients, and using a suspension solution of red worms and water when germinating beans, rumbrokinase dramatically accelerates the germination of beans and shortens the time required for the manufacturing process. In addition, it increases the digestibility and increases the content of Gaba and flavonoids by applying a basidiomycete extract with a high content of Gaba, and removes the fermented odor of cheonggukjang. When the fermented cheonggukjang is frozen and pulverized, ammonia gas is inhaled to remove it. By doing so, it provides a functional cheonggukjang powder and a method of manufacturing the same, while increasing the content of useful ingredients and digestion rate when ingested, reducing off-flavor caused by ammonia, and having a soy-specific scent.

Method for manufacturing fast-fermented bean paste containing noni, and fast-fermented bean paste produced thereby

본 발명은 노니가 함유된 청국장 및 이의 제조방법에 관한 것으로서, 좀더 상세하게는 청국장 제조시 콩의 발효과정에 노니를 첨가하여 함께 발효시킴으로써 청국장에 노니의 유용성분이 함유되고 청국장 특유의 불쾌취가 억제된 기능성 청국장 및 이의 제조방법에 관한 것이다. 본 발명에 따른 방법으로 제조된 청국장에는 노니가 함유되어 있으므로 청국장 섭취와 동시에 노니의 인체 유용성분을 함께 섭취할 수 있으며, 또한 청국장 특유의 불쾌취와 노니 특유의 역한 냄새와 맛이 억제되어 섭취시 거부감을 감소시킬 수 있으므로 소비층이 다변화되어 청국장의 보급이 활성화된다.

Production method of polyamine-rich fermentation product using soybean embryo

본 발명은 대두 배아를 이용한 폴리아민 고함유 발효물의 제조 방법에 관한 것으로, 본 발명에 의하면 폴리아민 고생산 균주인 바실러스 서브틸리스 EE5로 발효시킨 대두 배아는 대두로 발효시킨 발효물에 비하여 약 2배 이상의 폴리아민을 함유하고 있으며, 기존의 콩이나 밀 배아 추출물은 다량의 푸트레신(putrescine)을 함유하여 불쾌취를 유발하고 있으나 본 발명의 배양물은 스페르미딘(spermidine)과 스페르민(spermine)이 폴리아민의 주성분이므로 기호성 높은 폴리아민 고함유 기능성 조성물로 유용하게 이용될 수 있다. The present invention relates to a method for producing a fermented product with a high polyamine content using soybean embryos. According to the present invention, soybean embryos fermented with Bacillus subtilis EE5, a high polyamine producing strain, are about twice or more than those fermented with soybeans. Contains polyamine, and the existing soybean or wheat germ extract contains a large amount of putrescine to cause unpleasant odor, but the culture of the present invention contains spermidine and spermine Since it is a main component of this polyamine, it can be usefully used as a functional composition containing a high polyamine with high palatability.

Fractionation and treatment of feed meal from oily seeds

FIELD: food and feed processing industry, in particular production of food proteins and feed meal. SUBSTANCE: method of water extraction and fractionation includes blending of raw material from rape or canola seeds with water in concentration of 10-50 mass/vol % under mild extractive conditions to form aqueous mixture containing aqueous extract including extracted protein, fine fragments of solid phase of seed core cells and fiber material. Further obtained aqueous extract is separated from solid phase residue by filtration or screening through screen to produce filtrate including extracted protein and fine fragments of solid phase of seed core cells residue contains at least 200 mass % of protein calculated as dry matter of solid phase residue. Then said aqueous extract and fine fragments of solid phase of seed core cells are treated with enzyme at 10-70°C to produce extracted dephytinized high protein fraction comprising at least 30 mass % of total protein amount containing in raw materials. Extracted dephytinized fraction is treated by conditioning thereof at not less than 80°C for at least 1 min to induce coagulation of protein containing therein. Further extracted fraction is separated to produce solid phase and liquid. EFFECT: method for production of value feed product for ruminants without side product or wastes. 14 cl, 1 dwg, 2 tbl, 4 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 275 816 (13) C2 (51) ÌÏÊ A23J 1/14 (2006.01) A23K 1/14 (2006.01) A23K 1/18 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2002130575/13, 14.05.2001 (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 14.05.2001 (73) Ïàòåíòîîáëàäàòåëü(è): ÞÍÈÂÅÐÑÈÒÈ ÎÔ ÑÀÑÊÀÒ×ÅÂÀÍ ÒÅÊÍÎËÎÄÆÈÇ ÈÍÊ. (CA) (43) Äàòà ïóáëèêàöèè çà âêè: 20.08.2004 R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 15.05.2000 US 60/204,120 (72) Àâòîð(û): ÌÀÅÍÖ Äýâèä Ä. (CA), ÍÜÞÊÈÐÊ Ðåêñ Ó. (CA), ÊËÀÑÑÅÍ Ãåíðè Ë. (CA), ÒÀÉËÅÐ Ðîáåðò Ò. (CA) (45) ...

Manufacturing method of instant soybean paste

본 발명은 즉석된장의 제조방법을 개시한다. 본 발명의 즉석된장의 제조방법은 하수오와 둥굴레를 물과 0.5:0.5:10의 비율로 혼합하고 이를 100℃에서 90~150분 중탕하여 진액을 추출하여 농축하는 농축액 제조단계; 상기 농축액과 청국장을 0.5~2:10의 비율로 혼합하고 이를 0~10℃에서 1~3일간 숙성시키는 숙성 청국장 제조단계; 멸치와 양념채소로 된 육수를 준비하고 이에 전통된장을 10:4의 비율로 혼합한 뒤 3~8분 가량 끓이는 된장육수 제조단계; 상기 된장육수에 양파, 당근, 고추, 대파, 호박을 청국장의 콩 크기와 비슷한 크기로 썰어 넣어 야채 된장육수를 제조하는 단계; 상기 야채 된장육수에 쌀가루와 숙성 청국장을 각 10:0.2~0.5:3의 비율로 혼합하고 이를 1~3분 가량 끓여 실온에서 냉각시켜 즉석된장을 완성하는 단계로 구성된다. 이러한 구성의 본 발명의 즉석된장은 염분을 전혀 함유하지 않은 청국장에 하수오와 둥굴레의 유효성분을 추출하여 된 농축액을 혼합하여 숙성시킴으로써 청국장 특유의 잡내 제거와 하수오와 둥굴레에 의한 풍미와 향미를 높일 수 있으며, 또한 각종 야채와 쌀가루가 지닌 식감과 맛 그리고 풍미를 부가함으로써 건강 기능식품으로서의 기능성을 한층 높일 수 있는 유용한 효과가 있다. The present invention discloses a method for preparing instant miso. Method for producing instant doenjang of the present invention is a step of producing a concentrated solution of mixing sewage and Dongle in a ratio of 0.5: 0.5: 10 with water and extracting the essence by pouring it at 100 ℃ 90 ~ 150 minutes; Ripening Cheonggukjang production step of mixing the concentrate and Cheonggukjang at a ratio of 0.5 ~ 2:10 and aging them at 0 ~ 10 ℃ for 1 to 3 days; Preparing a broth made with anchovies and seasoned vegetables, mixing the doenjang at a ratio of 10: 4, and then boiling it for about 3-8 minutes; Preparing onions, carrots, peppers, green onions, and zucchini into slices of a size similar to the size of the beans in Cheonggukjang; The vegetable miso broth is mixed with rice flour and aged chunggukjang at a ratio of 10: 0.2 to 0.5: 3, and then boiled for about 1 to 3 minutes and cooled at room temperature to complete instant miso. The instant doenjang of the present invention having such a structure can increase the flavor and flavor caused by sewage and tongore by removing the cheonggukjang unique scavenger by mixing the concentrated solution obtained by extracting the active ingredients of sewage and tongore in Cheonggukjang without any salt. In addition, there is a useful effect to further increase the functionality as a health ...

Frozen aerated confectionery product with pictures, method and apparatus for producing the same

FIELD: confectionery industry. SUBSTANCE: frozen confectionery product, such as eskimo ice-cream and similar products, is produced by co-extrusion of aerated ice cream and inclusion material with texture differing from that of ice-cream. Inclusion material component comprises fatty base for forming multiplicity of fine pictures by means of forming device equipped with rotating and pulsating spindle-and-nozzle unit. EFFECT: wider range of frozen confectionery products and increased efficiency. 14 cl, 8 dwg КОтУГгСС ПЧ сэ (19) РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ ВИ” 2214 101 ' 57 МК’ А 23 © 9/02, 9/28 13) С2 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 20001243183, 12.02.1999 (24) Дата начала действия патента: 12.02.1999 (30) Приоритет: 23.02.1998 Ш$ 09027,575 (43) Дата публикации заявки: 20.06.2003 (46) Дата публикации: 20.10.2003 (56) Ссылки: Ц$ 4542028 А, 17.09.1985. ЦЗ 3477393 А, 11.11.1969. ($ 4447458 А, 08.05.1984. (85) Дата перевода заявки РСТ на национальную фазу: 25.09.2000 (86) Заявка РСТ: ЕР 99/00975 (12.02.1999) (87) Публикация РСТ: М/О 99/41995 (26.08.1999) (98) Адрес для переписки: 129010, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. Е.В.Томской (71) Заявитель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (СН) (72) Изобретатель: ФРЕНЧ Вилльям (ЦЗ), ЛОМЕТИЛЛО Джозефин Э. (13) (73) Патентообладатель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (СН) (74) Патентный поверенный: Томская Елена Владимировна (54) ЗАМОРОЖЕННЫЙ ВЗБИТЫЙ КОНДИТЕРСКИЙ ПРОДУКТ, СОДЕРЖАЩИЙ РИСУНКИ, СПОСОБ И УСТРОЙСТВО ДЛЯ ЕГО ИЗГОТОВЛЕНИЯ (57) Изобретение относится к замороженному взбитому кондитерскому продукту, содержащему рисунки. Замороженное кондитерское изделие, такое как эскимо и аналогичные изделия, изготавливают путем совместной экструзии взбитого мороженого и материала включений С текстурой, отличающейся от текстуры — взбитого мороженого. Ингредиент материала включений содержат жировую основу для образования ...

Bean-Meju produced by two-stage fermentation and method for production of it thereof

본 발명은 2단발효법에 의해 제조된 콩알메주 및 그 제조방법 관한 것으로서, 증자된 대두에 황국균( Aspergillus oryzae ) (제조사: 충무발효, 제품명: 장류용 황국균)을 접종하여 발효시킨 후 고초균( Bacillus subtilis GSK 3580) (KFCC-11293)을 상기 발효물에 접종하여 2단발효시킴으로써 단백질 분해가 우수하고 유리아미노산 함량이 높으며, 암모니아취가 거의 나지 않는 2단발효 콩알메주를 제공하는 뛰어난 효과가 있다. The present invention relates to a soybean meju prepared by a two-stage fermentation method and a method for manufacturing the same, which is fermented by inoculating fermented soybean with Aspergillus oryzae (manufacturer: Chungmu fermentation, product name: rhubarb for enteric), Bacillus subtilis GSK 3580) (KFCC-11293) is inoculated into the fermentation product to give two-stage fermentation to provide excellent protein degradation, high free amino acid content, and ammonia odor.

Preparation method of rice soybean milk comprising rice

본 발명은 쌀을 포함하는 쌀두유의 제조방법에 관한 것으로서 보다 상세하게는 대두 및 쌀을 마이크로파로 처리하여 퍼핑하는 단계; 상기 마이크로파로 퍼핑처리한 대두 및 쌀의 혼합물에 정제수를 첨가하고 미분쇄하여 쌀두유액을 얻는 단계; 상기 쌀두유액에 부재료로서 정제염, 탈지분유, 쌀 올리고당, 쌀 시럽, 현미유를 첨가하고 혼합한 후 균질화하는 단계를 포함하는 쌀을 포함하는 쌀두유의 제조방법에 관한 것이다. The present invention relates to a method for producing rice soy milk including rice, and more particularly, puffing soybean and rice by microwave treatment; Adding purified water to the mixture of soybean and rice puffed with microwaves and pulverizing to obtain rice soymilk; It relates to a method for producing rice soymilk comprising rice comprising the step of homogenizing after adding and mixing refined salt, skim milk powder, rice oligosaccharide, rice syrup, brown rice oil as a subsidiary material to the soy milk. 쌀, 대두, 두유, 마이크로파 처리 Rice, Soybean, Soymilk, Microwave Processing

METHOD FOR PRE-HEATING PROCESSING OF GRAINS AND EQUIPMENT FOR PRE-HEATING PROCESSING OF GRAINS

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2004 116 334 (13) A A 23 L 1/015 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2004116334/13, 16.04.2002 (71) Çà âèòåëü(è): ÂÀÃÍÅÐ Âåðíåð Ýðâèí (BR) (30) Ïðèîðèòåò: 30.10.2001 BR PI0104889-9 (72) Àâòîð(û): ÂÀÃÍÅÐ Âåðíåð Ýðâèí (BR) (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 31.05.2004 (74) Ïàòåíòíûé ïîâåðåííûé: Åãîðîâà Ãàëèíà Áîðèñîâíà (86) Çà âêà PCT: BR 02/00054 (16.04.2002) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ã.Á. Åãîðîâîé (54) ÑÏÎÑÎÁ ÏÐÅÄÂÀÐÈÒÅËÜÍÎÉ ÒÅÏËÎÂÎÉ ÎÁÐÀÁÎÒÊÈ ÇÅÐÅÍ È ÎÁÎÐÓÄÎÂÀÍÈÅ ÄËß R U Ôîðìóëà èçîáðåòåíè 1. Ñïîñîá ïðåäâàðèòåëüíîé òåïëîâîé îáðàáîòêè çåðåí, îòëè÷àþùèéñ òåì, ÷òî îí âêëþ÷àåò ñòàäèè, íà êîòîðûõ a) îñóùåñòâë þò êîíòðîëèðóåìóþ çàãðóçêó çåðåí â ðåàêòîð (4); b) ñîçäàþò ïåðâîå îòðèöàòåëüíîå äàâëåíèå â ðåàêòîðå (4); c) íàãðåâàþò íàõîä ùååñ â ðåàêòîðå (4) çåðíà; d) ñîçäàþò âòîðîå îòðèöàòåëüíîå äàâëåíèå â ðåàêòîðå (4); è e) îõëàæäàþò çåðíà. 2. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî íà ñòàäèè ñîçäàíè ïåðâîãî îòðèöàòåëüíîãî äàâëåíè â ðåàêòîðå (4), äàâëåíèå âíóòðè ïîñëåäíåãî ñîñòàâë åò â èíòåðâàëå îò àáñîëþòíîãî çíà÷åíè îêîëî 6 ìì ðò. ñò. äî îòíîñèòåëüíîãî äàâëåíè îêîëî 4 êã/ñì 2. 3. Ñïîñîá ïî ï.2, îòëè÷àþùèéñ òåì, ÷òî íà ñòàäèè ñîçäàíè ïåðâîãî îòðèöàòåëüíîãî äàâëåíè èç ðåàêòîðà (4) óäàë þò âîçäóõ. 4. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî ñòàäèþ íàãðåâàíè íàõîä ùèõñ â ðåàêòîðå (4) çåðåí îñóùåñòâë þò ïð ìîé èíæåêöèåé ïàðà â çåðíà è îïîñðåäîâàííûì íàãðåâîì çåðåí, ïðè ýòîì ñóõîé íàñûùåííûé ïàð ïðîõîäèò ÷åðåç ìóôòó è ïåðåäàåò òåïëî çåðíàì. 5. Ñïîñîá ïî ï.4, îòëè÷àþùèéñ òåì, ÷òî ïî îêîí÷àíèè ñòàäèè íàãðåâà çåðåí òåìïåðàòóðà ïîâûøàåòñ â èíòåðâàëå îò 100 äî 125°Ñ. 6. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî ïåðåä ñîçäàíèåì âòîðîãî îòðèöàòåëüíîãî äàâëåíè ïðîâîä ò òåïëîâóþ îáðàáîòêó. 7. Ñïîñîá ïî ï.6, îòëè÷àþùèéñ òåì, ÷òî â ïðîöåññå òåïëîâîé îáðàáîòêè ...

Soybean malt and manufacturing method thereby

본 발명은 낱알콩에 미리 배양한 미생물을 접종하여 발효시켜 제조하는 콩메주(시; ) 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 콩을 증자한 후 건조하는 증자단계와; 상기 콩에 전통메주로부터 분리하여 배양한 미생물을 접종한 후 일정기간동안 발효시키는 발효단계를 포함하여 이루어지는 것을 특징으로 하는 콩메주의 제조방법 및 그 방법에 의해 제조된 콩메주에 관한 것이다. The present invention is soybean meju (si; And a method for producing the same, and more specifically, a steaming step of drying the beans and then drying them; It relates to a soybean meju prepared method and a soybean meju prepared by the method comprising a fermentation step of fermenting for a predetermined period of time after inoculating the cultured microorganisms separated from the traditional meju. 상기와 같은 콩메주의 제조방법은 발효가 원활하게 이루어져 색, 냄새, 맛 등 전반적인 기호도뿐만 아니라 보존성이 우수하고, 발효기간이 크게 단축되어 메주콩 및 이를 이용한 장류를 생산성있게 생산할 수 있어 대량생산에 적합할 뿐만 아니라 인체에 유익한 기능성 물질이 함유되는 메주 및 장류를 제조할 수 있다. The method of manufacturing soybean meju as described above is suitable for mass production because the fermentation is smooth and the preservation as well as overall taste such as color, smell, and taste are excellent, and the fermentation period is greatly shortened, so that the soybeans and soybeans using the same can be produced more productively. In addition, it is possible to produce meju and soy sauce containing functional substances beneficial to the human body. 씨 Seed 메주, 된장, 간장, 고추장 Meju, Miso, Soy sauce, Gochujang

Method for producing Cheonggukjang cookie with high content of isoflavone and reduced off-flavor adding germinated Cheonggukjang powder and bamboo salt

본 발명은 통상적인 쿠키의 제조 방법에 있어서, 발아청국장 분말, 죽염 등을 첨가하여 제조하는 것을 특징으로 하는 이소플라본 함량이 높고 불쾌취가 감소된 청국장 쿠키의 제조 방법 및 상기 방법에 의해 제조된 이소플라본 함량이 높고 불쾌취가 감소된 청국장 쿠키에 관한 것이다. The present invention is a method for producing a conventional cookie, a method for producing a high-isoflavone content and reduced unpleasant odor of the cheongukjang cookies characterized by the addition of germinated chunggukjang powder, bamboo salt, and iso produced by the method It is related to the cheongukjang cookie with high flavone content and reduced odor. 본 발명에 따른 청국장 쿠키는 이소플라본 함량이 높고, 청국장의 냄새를 제어하기 위해 죽염을 첨가함으로써 기능성이 향상된 발아청국장 쿠키를 완성할 수 있다. Cheonggukjang cookie according to the present invention is a high content of isoflavones, it is possible to complete the germinated Cheonggukjang cookie improved functionality by the addition of bamboo salt to control the smell of Cheonggukjang. 청국장, 발아청국장, 쿠키, 죽염, 이소플라본 Cheonggukjang, germinated Chunggukjang, cookies, bamboo salt, isoflavones

Polypeptide having phytase activity and nucleic acid encoding the same

Method of producing bean grits with low content of oligosaccharides

FIELD: food industry. SUBSTANCE: bean grits production method envisages preliminary moistening of bean seeds till moisture content is equal to 15–18 % and subsequent treatment with infrared radiation with radiant flux density of 20–32 kW/m 2 during 50–60 s. EFFECT: invention consists in development of a method for production of ready products in the form of bean grits with reduced content of oligosaccharides, increased nutritive value, namely with increased content of protein, macro- and microelements, as well as essential amino acids. 1 cl, 1 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 767 789 C1 (51) МПК A23L 11/30 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 11/36 (2022.01) (21)(22) Заявка: 2021120082, 08.07.2021 (24) Дата начала отсчета срока действия патента: Дата регистрации: 21.03.2022 (45) Опубликовано: 21.03.2022 Бюл. № 9 (54) Способ получения фасолевой крупы с пониженным содержанием олигосахаридов (57) Реферат: Изобретение относится к пищевой разработке способа получения готовой продукции промышленности. Способ получения крупы в виде фасолевой крупы с пониженным фасолевой предусматривает предварительное содержанием олигосахаридов, повышенной увлажнение семян фасоли до влажности от 15 до пищевой ценностью, а именно с повышенным 18% и последующую обработку ИК-излучением содержанием белка, макро- и микроэлементов, а с плотностью лучистых потоков от 20 до 32 также незаменимых аминокислот. 1 ил. кВт/м2 в течение 50-60 с. Изобретение состоит в R U 2 7 6 7 7 8 9 (56) Список документов, цитированных в отчете о поиске: RU 2296473 C1, 10.04.2007. RU 2313953 C1, 10.01.2008. RU 2576448 C2, 10.03.2016. KR 1020110133660 A, 14.12.2011. CN 105146366 B, 26.10.2018. CN 103211176 A, 24.07.2013. Стр.: 1 C 1 C 1 Адрес для переписки: 125080, Москва, Волоколамское ш., 11, ФГБОУ ВО "Московский государственный университет пищевых производств", Управление научных исследований 2 7 6 7 7 8 9 (73) Патентообладатель(и ...

A method for producing fermented Guar meal

본 출원은 발효 구아밀(Guar meal) 제조방법에 관한 것으로, 구체적으로 구아밀을 전처리하는 단계; 상기 전처리된 구아밀에 바실러스 균주를 접종하는 단계; 및 상기 구아밀에 접종된 균을 고체 배양하여 발효 구아밀을 수득하는 단계를 포함하는 발효 구아밀의 제조방법, 상기 방법에 의하여 제조된 발효 구아밀 및 이를 포함하는 사료 조성물에 관한 것이다. The present invention relates to a method for preparing a fermented guar meal, specifically comprising the steps of pretreating amylum; Inoculating the Bacillus strain to the pretreated amylase; And a step of solid-culturing the microorganism inoculated with the amylase to obtain a fermentation amylase, a fermentation amylase produced by the method, and a feed composition comprising the fermentation amylase.

Method of preparing soybean paste using salt made from soy sause

본 발명은 간장 소금으로 된장을 만드는 제조방법에 관한 것으로, 보다 상세하게는 메주에 해수, 숯, 통고추 등을 첨가한 후, 가열하여 수득되는 소금으로 제조된 된장 및 이의 제조 방법에 관한 것이다. 본 발명의 제조 방법으로 제조된 간장소금과 이를 이용한 된장은 각종 미네랄과 같은 유용 성분을 다량 함유하고 있어 건강에 유익한 효과가 있다. 또한, 기존 가공염으로 제조한 간장과 비교하여 풍미와 감칠맛이 우수하여, 기호도가 향상된 효과가 있다.

A food product made from parts of plants containing starch, and a method for its manufacture

1. Измельченный пищевой продукт из растительного сырья, изготовленный из частей растений, содержащих крахмал, отличающийся тем, что пищевой продукт включает:по меньшей мере, долю компонента, который может быть удален водой, т.е., содержание которого может быть снижено на 20-90 весовых процентов от первоначального содержания по сравнению с нативной частью растения, предпочтительно от 30 до 70 весовых процентов, и наиболее предпочтительно от 35 до 65 весовых процентов от первоначального содержания по сравнению с нативной частью растения; при этом, по меньшей мере, одним извлеченным компонентом, который может быть удален водой, является крахмал, и (или) белок или аминокислоты; и (или) вымываемые волокна.2. Пищевой продукт по п. 1, отличающийся тем, что части растений, содержащие крахмал, выбраны из корнеплодов и клубнеплодов; бобовых растений и их плодов, плодов древесных растений; травянистых растений и плодов травянистых растений; сладких трав и их плодов, а также водорослей.3. Пищевой продукт по п. 1, отличающийся тем, что он содержит, по меньшей мере, одно технологическое вспомогательное средство, выбранное из группы, включающей: связующие вещества, эмульгаторы, антиоксиданты, ароматизаторы, ферменты и красители.4. Пищевой продукт по п. 1, отличающийся тем, что он присутствует в форме сухих хлопьев, порошка, гранул, средний диаметр которых составляет (статистическое среднее) от 0,02 мм до 10 мм, предпочтительно от 0,05 мм до 5 мм, и наиболее предпочтительно от 0,2 мм до 4 мм.5. Пищевой продукт по пп. 1-4, отличающийся тем, что он представляет собой пищевой продукт или биологически активную пищевую добавку, диетический пищевой продукт или пищевую добавку, предназначенные для потребления РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 7/113 (13) 2015 120 713 A (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015120713, 15.10.2013 (71) Заявитель(и): ЭМСЛАНД-ШТЕРКЕ ГмбХ (DE) Приоритет(ы): (30) Конвенционный ...

Soybean milk filter

본 고안은 두유 여과 장치에 관한 것으로 더욱 구체적으로는 공급실(1a)과 여과실(1b)로 구분된 본체(1)의 상기 공급실(1a)에 중공부(201)를 형성한 회전축(2)을 설치하고, 그 회전축(2)을 회전시키는 모터(202)와, 회전축(2)의 중공부(201)에 두유와 비지가 혼합된 콩비지를 공급하는 공급펌프(401)를 설치하며, 상기 여과실(1b)에는 회전축(2)의 일단부를 돌출시키고, 그 단부에 여과수단을 설치하여 회전축(2)의 중공부(201)를 통해 공급된 콩비지를 두유와 비지로 분리한 후 여과실(1b)에 형성된 두유배출부(203)와 비지배출부(204)를 통해 각각 분리 배출되게 한 두유 여과 장치에 있어서, 상기 회전축(2) 단부에는 회전조인트(3)를 설치하고, 그 회전조인트(3)에 콩비지공급관(4)과 스팀공급관(5)을 동시에 연결하여 회전축(2)의 중공부(201)를 통해 콩비지와 스팀을 동시에 공급할 수 있게 하고, 상기 여과수단은 다공부를 형성한 여과망(6)과 여과망의 외측에서 회전축(2)의 중공부(201)로 배출되는 콩비지를 압착해주는 압력제어판(7)을 코일스프링(801)이 끼워진 체결볼트(8)와 너트로 나사 결합하여 중공부(201)로 배출되는 콩비지의 배출 압력에 따라서 여과망(6)과 압력제어판(7)의 간격이 자동으로 조절되게 한 구성함으로써 여과망의 막힘을 방지하여 우수한 여과성능을 장기간 지속할 수 있으며, 비린내가 제거된 고품질의 두유를 얻을 수 있는 효과가 있다. 두부, 콩비지, 두유, 비지, 압력제어판 The present invention relates to a soymilk filtration device, and more specifically to a rotary shaft (2) having a hollow portion (201) formed in the supply chamber (1a) of the main body (1) divided into a supply chamber (1a) and a filtration chamber (1b) A motor 202 for rotating the rotary shaft 2 and a supply pump 401 for supplying soybean milk and bean curd mixed in the hollow portion 201 of the rotary shaft 2, One end of the rotary shaft 2 protrudes into the filtration chamber 1b, and a filtration means is installed at the end thereof to separate the soybeans supplied through the hollow portion 201 of the rotary shaft 2 into soymilk and sesame. In the soymilk filtration device which is separately discharged through the soymilk discharge unit 203 and the non-fat discharge unit 204 formed in (1b), A rotary joint 3 is installed at an end of the rotary shaft 2, and the bean joint supply pipe 4 and the steam supply pipe 5 are simultaneously connected to the rotary joint 3 through the hollow portion 201 of the rotary shaft 2. To provide both bean curd and steam at the same time, The filtering means is a fastening bolt in which the coil spring 801 is fitted with a filter spring 6 for forming a porous part and a pressure control ...

NUTA AND ITS APPLICATION

1. Способ получения препарата нута, обогащенного питательными компонентами, включающий:(a) механическое разрушение семян нута с получением суспензии нута;(b) ферментативную обработку указанной суспензии нута с применением одного или более из протеазы, амилазы и фитазы, и(c) отделение растворимой фракции от указанной суспензии нута с получением тем самым препарата нута, обогащенного питательными компонентами.2. Способ по п.1, дополнительно включающий сушку указанной растворимой фракции.3. Способ по п.1, отличающийся тем, что указанный этап (b) включает повышение процентного содержания цистеина.4. Способ по п.1, отличающийся тем, что указанный этап (b) включает нагревание указанной суспензии с обеспечением денатурации крахмалов и белков, содержащихся в указанной суспензии.5. Способ по п.1, отличающийся тем, что указанный этап (b) включает инкубирование указанной суспензии с указанной фитазой при перемешивании указанной суспензии с обеспечением разложения фитиновой кислоты.6. Источник растворимого питания на основе нута, представляющий собой растворимую фракцию, полученный по способу, включающему:(a) механическое разрушение семян нута с получением суспензии нута;(b) ферментативную обработку указанной суспензии нута с применением одного или более из протеазы, амилазы и фитазы, и(c) отделение растворимой фракции от указанной суспензии нута с получением тем самым препарата нута, обогащенного питательными компонентами.7. Источник растворимого питания на основе нута по п.6, отличающийся тем, что указанный способ дополнительно включает сушку указанной растворимой фракции.8. Источник растворимого питания на основе нута по п.6, РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2012 138 046 A (51) МПК A23L 1/20 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2012138046/13, 06.02.2011 (71) Заявитель(и): КЛИЭФАРМА ИНДАСТРИЗ ЛТД. (IL) Приоритет(ы): (30) Конвенционный приоритет: 07.02.2010 US 61/302,136 (85) Дата начала рассмотрения ...

Method for fractionation of cake and ground cake of oil seeds

FIELD: process for fractionation of cake and ground cake of oil seeds, such as fractionation of press cake of rape seeds, ground soya bean cake, and press cake of cotton seeds. SUBSTANCE: method involves exposing cake or ground cake to enzymic processing by polysaccharides and simultaneously performing wet grinding followed by thermal processing to facilitate separation of insoluble phase from soluble phase by centrifugal force; providing centrifuging and ultrafiltering in order to produce fraction rich in fibers, at least three fractions rich in protein, and in case of press cakes of oil seeds - also at least one emulsified oil fraction rich in sugars and fraction rich in phytates. Described in Specification are utilization of above fractions in food products, feeds, cosmetic and pharmaceutical products, and apparatus for performing the same. EFFECT: increased efficiency and wider range of employment of said method. 15 cl, 1 dwg, 4 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 295 250 (13) C2 (51) ÌÏÊ A23J 1/14 A23J 3/14 A23L 1/29 (2006.01) (2006.01) (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2004113448/13, 04.10.2002 (72) Àâòîð(û): ÊÂÈÑÒ Ñòåí (SE), ÊÀÐËÜÑÑÎÍ Òîììè (SE), ËÎÒÅÐ Äæîí Ìàðê (DK), ÁÀÑÈËÅ ÄÅ ÊÀÑÒÐÓ Ôåðíàíäó (BR) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 04.10.2002 (73) Ïàòåíòîîáëàäàòåëü(è): ÁÈÎÂÅËÎÏ ÈÍÒÅÐÍÝØÍË Á.Â. (NL) (43) Äàòà ïóáëèêàöèè çà âêè: 20.04.2005 R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 04.10.2001 SE 0103329-9 (45) Îïóáëèêîâàíî: 20.03.2007 Áþë. ¹ 8 2 2 9 5 2 5 0 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: RU 2078797 C1, 10.05.1997. SU 940733 A1, 07.07.1982. WO 9856260 A1, 17.12.1998. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 05.05.2004 2 2 9 5 2 5 0 R U (87) Ïóáëèêàöè PCT: WO 03/028473 (10.04.2003) C 2 C 2 (86) Çà âêà PCT: SE 02/01816 (04.10.2002) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ...

Method for producing pelletized fuzzy cottonseed

The invention is a method for producing pelletized whole fuzzy cottonseed. The method comprises selectively delivering a measured amount of linted cottonseed to a screw extruder. The screw extruder having a bore and screw that decreases in diameter from one distal end to the other. Thereby, the linted cottonseed is subjected to predetermined increases in pressure and ground to a pasty oatmeal-like consistency before being extruded at the output end to a delivery system feeding the pellet forming mechanism having as its output pelletized linted cottonseed.

Method and system for producing pelletized fuzzy cottonseed with cotton fibers replacing lint within the cottonseed

A method and system for producing pelletized whole fuzzy cottonseed from whole fuzzy cottonseed. The method includes the steps of removing lint from the cottonseed and replacing the lint with cotton fibers. The cottonseeds including the added cotton fibers are minced into a cottonseed mash in the screw extruder. The mash is then pelletized to form palletized cottonseeds. The cotton fibers added are at least one of gin waste, textile waste and low grade cotton fiber. Prior to removing the lint the cottonseeds are stored in a holding bin prior to removing the lint. A metered amount of cottonseed is provided to the screw extruder. After palletizing the cottonseeds, the pellets are cooled to reduce their temperature and stored. The cottonseeds may be enriched prior to palletizing with at least one of feed additives, vitamins and medicines. After palletizing the cottonseeds may be coated, for example, with an insecticide for protecting the pelletized cottonseed from insects and rodents.

Manufacturing Method for Bean Flour Eliminated Beany Flavor

본 발명은 콩 비린내를 제거시킨 콩분말의 제조방법에 관한 것으로, -40℃로 진공 급속동결하여 수분함량 8∼12%로 유지시켜 건조된 콩을 박피하는 단계; 박피된 콩을 40∼60메쉬 크기로 분쇄하고 선별하는 단계; 및 The present invention relates to a method for manufacturing a soybean powder from which soybeans have been removed, comprising: peeling dried soybeans by maintaining a water content of 8 to 12% by rapid freezing at -40 ° C; Grinding and sorting the peeled beans into 40-60 mesh sizes; And 분쇄된 콩분말을 75∼95℃의 스팀으로 20∼40분 동안 증자시켜 콩분말의 수분을 8∼12%가 되도록 건조시키는 단계를 포함함을 특징으로 하는 비린내를 제거한 콩분말의 제조방법을 개시한다. Disclosed is a method for preparing fishy soybean powder, comprising the step of increasing the moisture of the soybean powder to 8 to 12% by increasing the ground soybean powder with steam at 75 to 95 ° C. for 20 to 40 minutes. do.

Removal of unwanted contaminants from plant protein extracts

Die Erfindung betrifft ein Verfahren zur Entfernung unerwünschter Begleitstoffe, insbesondere Aromen-, Geschmacks- und/oder Farbkomponenten aus Pflanzenproteinen, umfassend die folgenden Schritte: i Extraktion eines pflanzlichen Rohstoffs mit einem Extraktionsmittel, wobei ein Pflanzenproteinextrakt erhalten wird; ii Zugabe eines anorganischen Adsorbermaterials zu dem Pflanzenproteinextrakt, wobei unerwünschte Begleitstoffe, insbesondere Aroma-, Geschmacks- und/oder Farbkomponenten an das anorganische Adsorbermaterial gebunden werden. The invention relates to a process for the removal of undesirable impurities, in particular aroma, taste and / or color components from vegetable proteins, comprising the following steps: i extracting a vegetable raw material with an extractant to obtain a vegetable protein extract; ii adding an inorganic adsorbent material to the vegetable protein extract, whereby undesired accompanying substances, in particular aroma, taste and / or color components are bound to the inorganic adsorber material.