A PROCESS FOR PREPARING A PROTEIN CONTAINING FERMENTED PLANT BASED PRODUCT

The invention relates to a process for preparing a protein containing fermented plant based product yoghurt analogue liquid from a defatted oleaginous plant, characterized in that it comprises the following steps: a) Forming a suspension comprising the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: - at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, - optionally one transglutaminase, - at least one glycosidase, said enzymes being used successively or simultaneously; c) Homogenizing at a pressure higher than 30 bar to obtain a protein containing plant based product, d) Optionally recovering the plant protein containing plant based product obtained in step c); e) Heating the plant based product to a temperature from 80°C to 140°C for 2 seconds to 10 min; and f) Inoculating the plant based product with at least one ...

Premix emulsion

Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.

NEUTRAL BEVERAGE AND OTHER COMPOSITIONS AND PROCESS FOR MAKING SAME

The present invention relates to the use of at least one acid soluble vegetable protein in a neutral beverage application. The neutral beverage application includes a soymilk. The current application produces a soymilk having a bland taste and a whiteness index close to cow's milk. 1. A composition having neutral pH comprising an acid soluble protein which remains soluble in a neutral pH.2. The composition of claim 1 , wherein the composition is a neutral beverage.3. The composition of claim 1 , wherein the acid soluble protein is selected from the group consisting of oilseeds claim 1 , including soy and canola.4. The composition of claim 2 , wherein the acid soluble protein is selected from the group consisting of oilseeds claim 2 , including soy and canola.5. The composition of wherein the acid soluble soy protein is selected from the group consisting of soy protein isolate claim 3 , soy protein concentrate claim 3 , soy flour claim 3 , and combinations thereof.6. The composition of wherein the acid soluble soy protein is selected from the group consisting of soy protein isolate claim 4 , soy protein concentrate claim 4 , soy flour claim 4 , and combinations thereof.7. A soy milk having a whiteness equal to dairy milk.8. A soy milk having a whiteness index in the range of between about 50 and about 65.9. An acid soluble protein that remains soluble in a neutral pH.10. An acid soluble protein that remains soluble in a pH range of between about 6.5 to about 8.5.11. A method of using an acid soluble protein in neutral pH conditions so that the acid soluble protein remains soluble comprising the steps of:a. Hydrating the acid soluble protein at its native pH at a temperature of between about 20° C. and about 80° C.;b. Adding a chelating agentc. Adding alkali to neutralize the acid soluble protein;d. Homogenizing the mixture at between about 10 bar and about 1000 bar;e. Adding hydrocolloids;f. Heating to between about 30° C. and about 85° C.; andg. Adding remaining ...

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.

Use of glycosidase in preparation of a milk product

A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk.

DEVICES AND METHODS FOR DEHULLING BEANS AND MAKING SOYMILK

The present invention discloses a device for dehulling beans, a method of dehulling beans, an apparatus for making soymilk and a method of making soymilk. The device for dehulling beans may comprise a driving motor (); a controller () electrically coupled to the driving motor () for controlling the driving motor; and a first unit () coupled to and driven by the driving motor () to stir the beans soaked in water so as to generate a mixture containing hulls and dehulled beans. With the present invention, the beans can be dehulled before the blending process for soymilk making, so the size of particles contained in the soymilk and hence the quantity of the residue is substantially reduced. 1. A device for dehulling beans , comprising:a driving motor;a controller electrically coupled to the driving motor for controlling the driving motor; anda first unit coupled to and driven by the driving motor to stir the beans soaked in water so as to generate a mixture containing hulls and dehulled beans the first unit having at least one blade or at least one stirring rod stirs the beans at a stirring speed lower than 1000 rpm.2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. The device according to claim 1 , wherein the stirring speed is about 400 rpm.7. The device according to claim 1 , further comprising:a second unit for separating at least part of the hulls from the mixture.8. An apparatus for making soymilk claim 1 , comprising the device for dehulling beans according to claim 1 , wherein the controller is configured to further control the driving motor so that the first unit is driven to blend the mixture at a blending speed higher than the stirring speed so as to make soymilk.9. A method of dehulling beans claim 1 , comprising:soaking the beans in water; anddriving a first unit for stirring the soaked beans so as to generate a mixture containing hulls and dehulled beans, the first unit for stirring the soaked beans has at least one blade or at least one stirring rod, ...

DEVICE AND METHOD FOR PRODUCING A BEVERAGE

The disclosure proposes a method of producing a beverage, comprising the steps of introducing a first portion of solvent into a container () stored with raw ingredients, the first portion of solvent having a first temperature; introducing a second portion of solvent into the container (), the mixture of the first portion of solvent and the second portion of solvent having a second temperature that is lower than the first temperature; and grinding the raw ingredients together with the mixture of the first portion of solvent and the second portion of solvent to generate the beverage. The disclosure further proposes a device () for producing a beverage, the device comprising a container () configured to receive raw ingredients; a solvent provider () arranged on the container () and configured to provide solvent to the raw ingredients in the container (); a valve arranged () on the solvent provider () and configured to be controlled to open or close to allow the solvent from the solvent provider () to flow into the container () or to prevent the solvent from flowing into the container (); a grinding mechanism () configured to grind the raw ingredients in the container () to generate the beverage; and a first heating unit () configured to heat the beverage. 1. A method of producing a beverage , the method comprising:introducing a first portion of solvent into a container stored with raw ingredients, the first portion of solvent having a first temperature;introducing a second portion of solvent into the container, the mixture of the first portion of solvent and the second portion of solvent having a second temperature, wherein the second temperature is lower than the first temperature;grinding the raw ingredients together with the mixture of the first portion of solvent and the second portion of solvent to generate the beverage.2. The method of claim 1 , wherein after the step of introducing the first portion of solvent claim 1 , the method further comprises the step of: ...

NOVEL METHOD FOR EXTRACTING SOYMILK

The present invention relates to a method for manufacturing soymilk which grinds soaked beans in a multi-phase during a bean curd manufacturing process, and recycles low concentration soymilk recovered while filtering a ground liquid in a multi-phase, thereby maximizing the yield of soymilk. 1. A method of producing soymilk by soaking , triturating and filtering soybean;{'sup': st', 'nd', 'st', 'nd', 'rd, 'wherein characterizing in that comprising obtaining trituration solution by 1and 2step trituration and performing 1step filtering the trituration solution and 2step filtering with the separated dreg therefrom, steaming the dreg thereafter and performing 3step filtering.'}2. A method of producing soymilk of claim 1 , wherein the 1step trituration is characterizing in using a grinder installed a millstone of 10˜15 inch sized in diameter.3. A method of producing soymilk of claim 1 , wherein the 2step trituration is characterizing in performing by a grinder installed a millstone of 10˜15 inch sized in diameter with the low concentration soymilk obtained from the 2step filtration.4. A method of producing soymilk of claim 1 , wherein the 2filtration is characterizing in using the low concentration soymilk of 1˜5 Brix % as a dreg diluent obtained from the 3step filtration.5. A method of producing soymilk of claim 1 , wherein the 3step filtration is characterizing in diluting the dreg isolated from the 2filtration (with a ratio of 1:3˜5 to water). The present invention relates to a novel method for extracting soymilk in manufacturing a soybean curd and more particularly relates to a novel method for extracting soymilk by triturating soaked beans in multiple steps, filtering it in multiple steps and collecting low concentration soymilk and recycling thereof.In manufacturing a soybean curd, there has been a live dreg method which is soaking beans, triturating with grinder, obtaining live soymilk by filtering the trituration solution for collecting dregs, steaming the live ...

METHOD OF CONTROLLING A HEATING UNIT OF A COOKING DEVICE, A COOKING DEVICE AND A SOYBEAN MILK MAKER

There are provided a method of controlling a heating unit of a cooking device, a cooking device and a soybean milk maker. The method of controlling a heating unit () of a cooking device comprises: detecting (S) a conductive property () of a mixture () of water and food, wherein the conductive property () of the mixture indicates a degree of overflow risk of the mixture (); and sending (S) a control signal () with regard to the heating unit () for heating the mixture () based on the detected conductive property () of the mixture () to control the operation of the heating unit (). With embodiments of the present disclosure, the overflow problem can be solved efficiently at low cost, the structure of the cooking device can be greatly simplified and at the same time the temperature will remain close to the boiling point, which means that the heating process is efficient. 14044. A method of controlling a heating unit of a cooking device , comprising:detecting a conductive property of a mixture of water and food, wherein the conductive property of the mixture indicates a degree of overflow risk of the mixture; andsending a control signal to the heating unit for heating the mixture based on the detected conductive property of the mixture to control the operation of the heating unit, wherein sending a control signal to the heating unit comprises:sending a pause signal to shut down the heating unit temporarily when the conductive property of the mixture indicates a risk of overflow, wherein the conductive property of the mixture indicates a risk of overflow when the conductive property of the mixture reaches a downward inflection point, i.e. changes from increasing to decreasing.2. The method according to claim 1 , wherein sending a control signal to the heating unit comprisessending a restart signal to turn on the heating unit when the conductive property of the mixture indicates no risk of overflow, wherein the conductive property of the mixture indicates no risk of ...

PLANT BASED ALLERGEN-FREE COFFEE CREAMER OR WHITENER COMPOSITION

A plant based allergen-free coffee creamer or whitener composition is described that includes components such as a) water; b) at least one sugar ingredient; c) at least one vegetal oil; d) acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight. 1. A liquid beverage creamer or whitener composition comprising:water;at least one sugar ingredient;at least one vegetal oil;acacia senegal gum;xanthan gum, Tragacanth or gellan; andoptionally a flavor modification agent,wherein the composition is substantially free of sunflower lecithin and of nut component(s).2. A composition according to claim 1 , further comprising a cereal component.3. A composition according to claim 2 , wherein the cereal component is an oat component.5. A composition according to claim 3 , wherein the acacia gum is present in an amount from 2.00% to 5.00% and the xanthan gum is present in an amount from 0.02% to 0.06% by weight.6. A composition according to claim 1 , wherein the vegetal oil is selected form the group consisting of palm oil claim 1 , palm kernel oil claim 1 , soybean oil claim 1 , canola oil claim 1 , safflower oil claim 1 , sunflower oil claim 1 , coconut oil claim 1 , and mixtures thereof.7. A composition according to claim 1 , being substantially free of non-grain protein.8. A composition according to claim 1 , being substantially free of protein.9. A composition according to claim 1 , being substantially free of a lecithin.10. A composition according to claim 1 , having a pH of at most 4.0 to 6.5.11. A composition according to claim 1 , being substantially free of buffering agent(s).12. A composition according to claim 1 , having an emulsion of vegetal oil droplets in water.13. A composition according to claim 12 , wherein the droplets have a volume-mean size of from 0.5 to ...

METHODS OF MAKING NON-DAIRY MILK AND SYSTEMS ASSOCIATED THEREWITH

Methods of making non-dairy milk generally include decompounding solid material in a slurry of liquid and nut and/or seed material followed by milling the slurry in a shearmill. After the decompounding step, the slurry includes insoluble solids, and the slurry subjected to milling includes substantially all of the insoluble solids. No intervening separation, filtration or similar steps are performed on the slurry between the decompounding and milling steps, thereby improving the yield and economics of the methods. Related systems for carrying out the method are also described. 1. A method of making non-dairy milk , comprising:decompounding a slurry comprising nuts, seeds, or both, to produce a decompounded slurry, wherein the decompounded slurry includes an insoluble solids content; andmilling in a shearmill the decompounded slurry to produce a milled slurry, wherein the decompounded slurry subjected to milling includes substantially all of the insoluble solids content of the decompounded slurry.2. The method of claim 1 , wherein the milled slurry comprises solid particles and the milling results in 90% of the solid particles in the milled slurry having a particle size of less than about 70 microns.3. (canceled)4. The method of claim 2 , wherein the milling results in 50% of the solid particles in the milled slurry having a particle size of less than about 10 microns.5. (canceled)6. The method of claim 1 , wherein the milling is performed directly after the decompounding.7. The method of claim 1 , wherein the slurry comprises nuts.8. The method of claim 7 , wherein the nuts comprise almonds.9. The method of claim 1 , wherein decompounding the slurry comprises a first decompounding step and a second decompounding step.10. The method of claim 9 , wherein the first decompounding step is a first grinding step carried out in a first grinder and the second decompounding step is a second grinding step carried out in a second grinder.11. The method of claim 10 , wherein the ...

Vegan food composition and method of making thereof

The present invention relates to a vegan food composition comprising at least 30 wt % legume and at least 20 wt % non-legume seeds or non-legume nuts on a dry basis, wherein said composition comprises at least 5 wt % dietary fiber provided by the legume and at least 22 wt % protein provided by any one or more of said legume, non-legume seed, and non-legume nuts, and wherein the D90 particle size of said composition is less than 400 microns.

METHODS AND COMPOSITIONS FOR PRODUCING EPIDERMAL GROWTH FACTOR (EGF) IN SOYBEANS

Methods and compositions for producing epidermal growth factor (EGF) in soybean seeds featuring the use of transgenic soybean seeds expressing a seed-specific codon optimized gene encoding of the hEGF protein. Using these methods, the production of hEGF is sufficient and the activity of the EGF protein is comparable to commercially available EGF. The present invention shows the feasibility of using soybean seeds as a biofactory to produce therapeutic agents for a delivery platform, e.g., in a soymilk delivery platform. 1. A transgenic soybean expressing hEGF , the soybean plant transformed with an artificial DNA construct comprising , as operably associated components in the 5′ to 3′ direction of transcription: (a) a polynucleotide comprising a sequence selected from the group consisting of SEQ ID NO: 1, SEQ ID NO: 26, or a sequence of at least 90% identical thereto, wherein the polynucleotide encodes a protein having hEGF activity, or a functional fragment thereof;', '(b) a nucleotide sequence encoding a protein of SEQ ID NO: 12 or a sequence of at least about 90% identical thereto having hEGF activity, or a functional fragment thereof; and', '(c) a polynucleotide complementary to the polynucleotide sequence of (a) or (b), or a functional fragment thereof; and, 'a promoter that functions in soybean;'}a transcriptional termination sequence;wherein the transgenic soybean exhibits increased hEGF expression.2. The transgenic soybean of claim 1 , wherein the polynucleotide comprises a sequence of SEQ ID NO: 1 claim 1 , or SEQ ID NO: 26.3. The transgenic soybean of claim 1 , wherein the polynucleotide comprises a sequence of at least about 95% identical to SEQ ID NO: 1 claim 1 , wherein the polynucleotide encodes a protein having hEGF activity.4. The transgenic soybean of claim 1 , wherein the polynucleotide comprises a sequence encoding a protein of SEQ ID NO: 12.5. The transgenic soybean of claim 1 , wherein the polynucleotide comprises a sequence encoding a protein of ...

PLANT BASED MILK COMPRISING PROTEIN HYDROLYSATE AND DIVALENT CATION COMPOSITIONS HAVING IMPROVED TASTE AND STABILITY

Plant based beverage products and processes are disclosed, particularly plant based milk and creamer compositions comprising divalent cationic salts and treated with endoprotease and ionic compounds, including divalent cationic salts. In some embodiments, the process discloses a limited degree of protein hydrolysis in combination with added divalent cations. The process results in plant based milks with improved sensory and functional quality when compared to existing products, particularly reduced feathering when used as a creamer. The process is preferably used with plant based beverages processed with minimal disruption of the native protein structure. The resulting products have stability and functionality similar to that of dairy beverage products. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. A composition comprising:a synergistic combination of a plant material, an endoprotease and a divalent cationic salt;wherein the plant material includes at least one plant protein;wherein the composition comprises a hydrolyzed plant based liquid; andwherein the hydrolyzed plant based liquid has synergistically improved functionality in at least one of feathering, foaming or organoleptic properties.17. The composition of claim 16 , wherein the hydrolyzed plant based liquid comprises a base for producing a plant based product.18. The composition of claim 17 , wherein the plant based product comprises at least one of a plant based creamer claim 17 , a plant based ice cream or any other dairy counterpart product.19. The composition of claim 18 , wherein when the hydrolyzed plant based liquid is used in a plant based creamer and a synergistic effect on reduction of feathering in a highly acidic beverage is observed;wherein a viscosity of the composition is below 500 cPs; andwherein a starting pH of the highly acidic ...

METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT

Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk. 1. A production method for a fermented dairy product using sterile full fat soy flour as a raw material , comprising the steps of:producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls;adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating;homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; andadding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.2. A production method for a fermented dairy product according to claim 1 , wherein the step of homogenizing the powdered soy juice is conducted after the step of sterilizing the powdered soy juice by heating or during the step of sterilizing the powdered soy ...

EMULSION COMPRISING LYSO-PHOSPHOLIPIDS

The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage products, e.g. coffee and tea creamers, and has good stability without the use of synthetic emulsifiers. 1. An oil-in-water emulsion comprising 1% to 20% oil , between 0.1% to 2% phospholipids (PL) , wherein 20% to 70% of the phospholipids are lyso-phospholipids (LPL).2. The oil-in-water emulsion of claim 1 , wherein 15% to 50% of the phospholipids are lyso-phosphatidylcholine (LPC).3. The oil-in-water emulsion of claim 1 , wherein 10% to 40% of the phospholipids are lyso-phosphatidylethanolamine (LPE).4. The oil-in-water emulsion of claim 1 , wherein less than 10% of the phospholipids are lyso-phosphatidic-acid (LPA).5. The oil-in-water emulsion of claim 1 , wherein less than 10% of the phospholipids are lyso-phosphatidylglycerol (LPG).6. The oil-in-water emulsion of claim 1 , wherein no more than 25% of the phospholipids are phosphatidylcholine (PC).7. The oil-in-water emulsion of claim 1 , wherein less than 18% of the phospholipids are phosphatidylethanolamine (PE).8. The oil-in-water emulsion of comprising 1% to 60% sugar.9. The oil-in-water emulsion of claim 1 , wherein the emulsion is a food or beverage product.10. The oil-in-water emulsion of claim 9 , wherein the emulsion is a coffee or tea creamer.11. A method of producing an oil-in-water emulsion comprising:providing a phospholipid composition;treating the phospholipid composition to hydrolyse one or more phospholipids to produce one or more lyso-phospholipids; andmixing the phospholipid composition with oil and water to produce an oil-in-water emulsion comprising 1% to 20% oil, and 0.1% to 2% phospholipids (PL), wherein 20% to 70% of the phospholipids are lyso-phospholipids (LPL).12. The method of wherein the treating step is performed before claim 11 , during claim 11 , ...

POWDER CONTAINING IMMATURE PULSE HAVING RETAINED COLOR TONE, FOOD/DRINK AND METHOD FOR PRODUCING THE SAME

A dry powder including an edible part and an inedible part of immature pulses is provided. The dry powder has a proportion of the inedible part to the edible part of immature pulses from 1 mass % to 200 mass % by dry mass, a moisture content of 20 mass % or less, brightness in a Munsell color system of 7 or more, chroma in the Munsell color system of 3 or more, and hue in the Munsell color system from 5Y to 10Y or from 0GY to 10GY. The dry powder also has a specific surface area per unit volume of dry powder particles before ultrasonication of 0.05 m/mL or more, a standard deviation of particle size distribution of dry powder particles before ultrasonication of 200 μm or less, and a number average diameter of dry powder particles after ultrasonication of less than 30 μm. 1. A dry powder comprising an edible part and an inedible part of immature pulses and satisfying the following requirements (1) to (8):(1) a proportion of the inedible part to the edible part of the immature pulses is from 1 mass % to 200 mass % by dry mass;(2) a water content is 20 mass % or less;(3) brightness in a Munsell color system is 7 or more;(4) chroma in the Munsell color system is 3 or more;(5) hue in the Munsell color system is from 5Y to 10Y or from 0GY to 10GY;{'sup': '2', '(6) a specific surface area per unit volume of dry powder particles before ultrasonication is 0.05 m/mL or more as measured with a laser diffraction particle size analyzer with ethanol as a solvent;'}(7) a standard deviation of particle size distribution of the dry powder particles before ultrasonication is 200 μm or less as measured with the laser diffraction particle size analyzer with ethanol as the solvent; and(8) a number average diameter of the dry powder particles after ultrasonication is less than 30 μm as measured with the laser diffraction particle size analyzer with ethanol as the solvent.2. The dry powder according to claim 1 , comprising insoluble dietary fibers in an amount of 3 mass % or more by dry ...

CALCIUM STABLE HIGH ACYL GELLAN GUM FOR ENHANCED COLLOIDAL STABILITY IN BEVERAGES

Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times. 1. A beverage comprising a high acyl gellan gum and suspended particles , wherein the high acyl gellan gum is characterized by a set point temperature of greater than about 70° C. and is present in the beverage in an amount from 0.01 to 0.20% by weight of the beverage , and wherein the high acyl gellan gum is produced by a process comprising:reducing a pH of a gellan gum fermentation broth comprising a native, high acyl gellan gum to an effective pH range, wherein the effective pH range is less than about 7.5;pasteurizing a gellan gum fermentation broth at the effective pH range, at an pasteurizing effective temperature, and for an effective hold time to minimize deacylation of acetyl and glycerate substituents on the high acyl gellan gum during pasteurizing; andseparating the high acyl gellan gum from the gellan gum fermentation broth.2. The beverage of claim 1 , wherein the particles are selected from the group consisting of fruit pulps claim 1 , cocoa powders claim 1 , minerals claim 1 , gel bits claim 1 , soy protein claim 1 , whey microparticles claim 1 , emulsified flavor oils claim 1 , protein aggregates claim 1 , and combinations thereof.3. The beverage of claim 1 , wherein the beverage further comprises insoluble or soluble calcium salts.4. The beverage of claim 1 , wherein the high acyl gellan gum is present in the beverage in an amount from 0.01 to 0.05% by weight of the beverage.5. The beverage of claim 1 , wherein the high acyl gellan gum is ...

CREAMER COMPOSITION COMPRISING PLANT PROTEIN MICROPARTICLES

The present invention relates to use of plant protein microparticles as whitening agents in creamer compositions. The invention also relates to a method of producing a creamer composition, and a method of preparing a beverages composition. 1. A method for producing a whitening agent for a creamer composition comprising using plant protein microparticles to produce the whitening agent.2. Method of claim 1 , wherein the plant protein microparticles have an irregular shape.3. Method of claim 1 , wherein the plant protein microparticles have a size distribution from 100 to 4000 nm.4. Method of claim 1 , wherein the creamer composition has an optical density measured at 500 nm of at least 0.680 when measured after 10 minutes in 2.4% (w/w) soluble coffee.5. Method of claim 1 , wherein the creamer composition has a lightness of at least 25 when added at a level of 0.67% (w/w) when measured after 10 minutes in 2.4% (w/w) soluble coffee.6. Method of wherein the creamer composition comprises between 2% and about 12% plant protein microparticles by weight (w/w) of the creamer composition.7. Method of wherein the plant protein micro-particles are selected from the group consisting of soy protein claim 1 , potato protein claim 1 , canola protein or and combinations thereof.8. Method of wherein the creamer composition comprises between 0% and 10% oil or fat by weight (w/w).9. Method of wherein the creamer composition further comprises sucrose claim 1 , emulsifiers claim 1 , stabilizers claim 1 , buffer salts claim 1 , sweeteners claim 1 , colours claim 1 , flavours claim 1 , and aroma.10. Method of claim 9 , wherein the emulsifiers are protein not in the form of microparticles.11. Method of wherein the creamer composition is devoid of titanium dioxide.12. A beverage composition comprising a creamer composition comprising plant protein microparticles as a whitening agent.13. The beverage composition of wherein the composition is selected from the group consisting of a coffee claim ...

Beverage Compositions Including Calcium Supplied From Aragonite And Methods Of Making The Same

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein. 1. A beverage composition comprising:calcium supplied from a calcium carbonate source comprising aragonite; anda liquid component selected from the group consisting of water, a juice, a milk, and a combination thereof.2. The beverage composition of claim 1 , wherein the aragonite is in the form of particles having a particle size of about 3 μm to about 10 μm in diameter.3. The beverage composition of claim 2 , wherein the aragonite is oolitic aragonite.4. (canceled)5. (canceled)6. The beverage composition of claim 1 , wherein the milk is a non-dairy milk selected from the group consisting of soy milk claim 1 , oat milk claim 1 , almond milk claim 1 , cashew milk claim 1 , rice milk claim 1 , coconut milk claim 1 , pea milk claim 1 , macadamia milk claim 1 , hemp milk claim 1 , quinoa milk claim 1 , flax milk claim 1 , and a combination thereof.7. The beverage composition of claim 3 , wherein the liquid component is present in amount of 0.1% to 99.9% by weight based on the total beverage composition.8. The beverage composition of claim 7 , wherein the calcium is present in amount of 0.1% to 10% by weight based on the total beverage composition.9. (canceled)10. (canceled)11. The beverage composition of claim 1 , further comprising CO.1217-. (canceled)18. A method of preparing a beverage composition claim 1 , the method comprising: admixing aragonite particles with a liquid component selected from the group consisting of water claim 1 , a juice claim 1 , a milk claim 1 , and a combination thereof.19. The method of ...

Improved Drink Stabilizer Composition and Stabilized Drink Compositions

Provided is a composition containing an admixture of xanthan gum and konjac mannan in a specific weight ratio that is useful for making a stable aqueous hydrocolloid. Also provided is a stabilized drink composition containing an admixture of a specific weight ratio of xanthan gum to konjac mannan, protein solids, water and optionally a salt. Also provided is a method for stabilizing aqueous colloid suspensions. Also provided is a method for stabilizing drink compositions.

SOY MILK PRODUCING DEVICE

A soy milk producing device is provided, including: a suction apparatus, at least one feeder, at least one first grinding and filtering apparatus, a mixing barrel assembly and at least one second grinding and filtering apparatus. Each feeder has a first inlet for introducing fluid. Each second grinding and filtering apparatus is configured for grinding and filtering a mixed fluid of soy dregs and water to produce secondary soy fluid from the mixed barrel assembly; during a first soy milk production cycle, the fluid first inlet portion of at least one said soybean feeding machine is water; wherein the fluid in producing the first soy fluid is water; each of the at least one first grinding and filtering apparatus is further configured to grind and filter the soy beans with the secondary soy fluid to produce a thick soy fluid. 1. A soy milk producing device , including:a suction apparatus, configured to suck soy beans;at least one feeder, each of the at least one feeder being configured to receive the soy beans from the suction apparatus, each of the at least one feeder including a first inlet configured for a fluid to flow thereinto;at least one first grinding and filtering apparatus, each of the at least one first grinding and filtering apparatus being configured to receive the soy beans from the at least one feeder, each of the at least one first grinding and filtering apparatus including a dreg discharging portion, the dreg discharging portion including a water inlet configured for water to flow thereinto, each of the at least one first grinding and filtering apparatus being configured to grind and filter the soy beans with the fluid from the at least one feeder to produce a first soy fluid and dregs, the dreg discharging portion of each of the at least one first grinding and filtering apparatus being configured to discharge the dregs with the water;a mixing barrel assembly, configured to receive and mix the dregs and the water from the dreg discharging portion of ...

SOUL MILK

A food product including an A amount of plant-based milk, a B amount of honey, a C amount of coconut oil, and a D amount of turmeric. 1. A food product comprising:an A amount of plant-based milk;a B amount of honey;a C amount of coconut oil; anda D amount of turmeric.2. The food product of claim 1 , in which said plant-based milk comprises almond milk extracted from fresh almonds.3. The food product of claim 2 , in which said A amount of plant-based milk comprises approximately 93.06 percent of the volume of a serving of said food product.4. The food product of claim 3 , in which said B amount of honey comprises approximately 4.13 percent of the volume of a serving of said food product.5. The food product of claim 4 , in which said C amount of coconut oil comprises approximately 1.38 percent of the volume of a serving of said food product.6. The food product of claim 5 , in which said D amount of turmeric comprises approximately 0.46 percent of the volume of a serving of said food product.7. The food product of claim 3 , in which said A amount of plant-based milk comprises one liter of almond milk.8. The food product of claim 10 , in which said B amount of honey comprises three tablespoons of honey.9. The food product of claim 11 , in which said C amount of coconut oil comprises one tablespoon of coconut oil.10. The food product of claim 12 , in which said D amount of turmeric may correspond to one teaspoon of turmeric.11. A food product comprising:an A amount of plant-based milk, in which said an A amount of plant-based milk comprises one liter of almond milk;a B amount of honey, in which said B amount of honey comprises three tablespoons of honey;a C amount of coconut oil, in which said C amount of coconut oil comprises one tablespoon of coconut oil; anda D amount of turmeric, in which said D amount of turmeric may correspond to one teaspoon of turmeric.12. A food product comprising:an A amount of plant-based milk, in which said A amount of plant-based milk ...

AQUEOUS ALMOND BASED DISPERSIONS FOR HUMAN CONSUMPTION HAVING EXTENDED SHELF LIFE

An almond based dispersion including water; an almond butter base homogeneously dispersed in the water; and nisin derived from a non-dairy source of that is homogeneously dissolved in the water. The dispersion has a shelf life of at least 28 days and up to 45 days when stored at 4° C., maintains a pH ranging from 6.1 to 7.0 while stored, and is satisfactory for human consumption. 1. An aqueous almond based dispersion comprising:(a) water;(b) an almond butter base homogeneously dispersed in the water; and{'i': 'Lactococcus lactis', 'claim-text': 'the dispersion has a shelf life of at least 28 days and up to 45 days when stored at 4° C., maintains a pH ranging from 5.5 to 7.0 while stored, and is satisfactory for human consumption while stored.', '(c) nisin derived from a non-dairy source of that is homogeneously dissolved in the water, wherein2. The aqueous almond based dispersion of claim 1 , wherein the almond based dispersion does not include any dairy products and/or any dairy-derived products.3. The aqueous almond based dispersion of claim 1 , wherein the almond butter base comprises at least one of a pasteurized almond butter base claim 1 , a blanched almond butter base claim 1 , and/or a roasted almond butter base.4. The aqueous almond based dispersion of claim 2 , wherein concentration of the almond butter base ranges from 5% to 12% volume % of the overall weight of the aqueous almond based dispersion.5. The aqueous almond based dispersion of claim 1 , wherein concentration of the nisin ranges from 250 ppm to 1000 ppm of the overall weight of the aqueous almond based dispersion.6. The aqueous almond based dispersion of claim 4 , wherein concentration of the nisin ranges from 250 ppm to 500 ppm of the overall weight of the aqueous almond based dispersion.7. The aqueous almond based dispersion of claim 6 , further comprising an alkali metal salt claim 6 , an alkaline earth metal salt claim 6 , or a combination thereof.8. The aqueous almond dispersion of claim 7 ...

GLUTINOUS MILLET NUTRITION MILK AND PREPARATION METHOD THEREOF

The disclosure relates to a glutinous millet nutrition milk taking glutinous millet as raw material, and preparation process thereof, and particularly relates to a glutinous millet nutrition milk or compound glutinous millet nutrition milk taking the rust-proofing and glutinous foxtail millet variety of “Ji Chuang 1” glutinous millet as raw material and preparation process thereof. The glutinous millet nutrition milk or compound glutinous millet nutrition milk prepared by the method has the characteristics that the emulsion is stable, it will neither become aged nor coagulate or precipitate after long-term storage, and it does not need to add any anticoagulant stabilizer, which is more environmental friendly and healthy; its products utilize the rich nutrition of the millet, digests and absorbs easily, and tastes delicately. 1. A preparation method of a glutinous millet nutrition milk , comprising the following steps:step 1, preparation of glutinous millet puree: (1) soaking: after carefully selected glutinous millet is washed in water at room temperature, water of 3 times the weight of the glutinous millet is added, and the glutinous millet is soaked in the water and taken out after 24 hours, then the glutinous millet and water are mixed according to the weight ratio of 1:8-9, grinded, and homogenized; (2) gelatinizing: heating gelatinization is carried out for 10-20 minutes at 70-85 DEG C; (3) grinding: first, coarse grinding of the completely gelatinized glutinous millet paste is carried out, and then colloid fine grinding is carried out for later use; wherein, said glutinous millet is “Ji Chuang 1” glutinous millet;step 2, degassing and homogenizing: the glutinous millet puree is degassed through a vacuum degassing machine, with the vacuum degree of 0.8 MPa, and the center temperature of 90 DEG C; the temperature of the puree is required to be 40-50 DEG C before homogenizing, and a pressure of 16-18 MPa or colloid grinding is adopted for homogenizing;step 3, ...

Nutmilk Extraction Device

A portable, unpowered, inexpensive, personal nut milk extraction device that maximizes the amount of milk that can be extracted from a nut such as an almond. It utilizes a collection vessel with a hanging filter bag that is twistably compressed by a series of polymer straps operatively engaged by a twistable cap on the vessel. An over-torque device prevents the filter bag and polymer straps from damage. 1. A nutmilk extraction device , comprising:a collection vessel having an open first top and a closed first bottom;a twist body having a open second top from which extends downward a series of twistable compression straps from said compression strap's upper end, said twist body having a second bottom joined to a lower end of said compression straps, said twist body suspended inside said collection vessel's first top by said twist body's second top;a filter body with an open third top affixed to a top end of a cylindrical filter mesh, said filter body also having a third bottom affixed to a bottom end of said filter mesh, wherein said filter body is suspended inside said twist body's second top by said filter body's third top, wherein said third bottom of said filter body is attached to said second bottom of said twist body;a torque cap matingly conformed for engagement with said twist body's second top; anda torque rod having an upper proximal end and a lower distal end, said distal end conformed for engagement with said filter body, and said proximal end conformed for engagement within said torque cap.2. The nutmilk extraction device of claim 1 , further comprising:an inwardly tapered neck formed on said collection vessel's first end, said neck having an interior oval configuration; andan externally oval configured upper ring formed on said twist body's second top, said oval configured external upper ring matingly conformed for engagement with said collection vessel's upper neck.3. The nutmilk extraction device of claim 2 , further comprising:a filter body support ...

CREAMER

A creamer composition wherein 0.1 to 15 wt % of the lipids in said composition are polar lipids, wherein the polar lipids comprise a glycolipid. 1. A creamer composition wherein 0.1 to 15 wt % of the lipids in the composition are polar lipids , wherein the polar lipids comprise a glycolipid.2. A creamer composition according to wherein 0.4 to 14 wt % of the lipids in the composition are polar lipids.3. A creamer composition according to wherein at least 20 wt % of the polar lipids are galactolipids.4. A creamer composition according to wherein the polar lipids also comprise phospholipids.5. A creamer composition according to wherein the polar lipids are derived from oat claim 1 , spinach or sweet potatoes.6. A creamer composition according to wherein 0.5 to 35 wt % of the lipids in the composition are derived from oat claim 1 , and wherein at least 4% claim 1 , at least 15% claim 1 , at least 35% or at least 40% by weight of the lipid derived from oat are polar lipids.7. A creamer composition according to wherein 0.5 to 35 wt % of the lipids in the composition are derived from oat and 65 to 99.5 wt % of the lipids in the composition are selected from the group consisting of palm oil claim 6 , palm kernel oil or olein claim 6 , hydrogenated palm kernel oil or olein claim 6 , coconut oil claim 6 , algal oil claim 6 , canola oil claim 6 , soy bean oil claim 6 , sunflower oil claim 6 , safflower oil claim 6 , cotton seed oil claim 6 , milk fat claim 6 , and corn oil.8. A creamer composition according to wherein the oils derived from oat are prepared by low temperature high vacuum distillation.9. A creamer composition according to wherein the creamer composition comprises no additional emulsifiers and/or is substantially devoid of added phosphates.10. A creamer composition according to claim 1 , wherein the composition is a beverage creamer.11. A creamer composition according to comprising 10-60 wt % oil and 5-80 wt % carbohydrate on a dry weight basis.12. A creamer ...

Lactobacillus rhamnosus for use in preparation of fermented products

The present invention relates to a novel strain of Lactobacillus rhamnosus, compositions comprising said strain and to methods for the preparation of such compositions.

Protein Products and Methods for Making the Same

According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture. In addition, the mixture may include from about 40 wt. % to about 98 wt. % water by weight of the mixture and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 μm.

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 ...

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 ...

Emulsion with lupine protein

The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

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 ...

SYSTEMS AND DEVICES AND METHODS OF MAKING AND USING THE SAME TO PREPARE NUT MILK PRODUCTS

Systems and devices and methods of making and using the same to prepare nut milk products. An exemplary system of the present disclosure includes a blending device capable of blending a quantity of nuts with a quantity of a liquid to break down the quantity of nuts into pieces to generate a blended product, a porous vessel defining an opening and configured to strain the blended product so that when the blended product is introduced into the opening, at least part of a solid fraction of the blended product remains within the porous vessel, and at least part of a liquid fraction of the blended product passes through the porous vessel which is collected as a filtered or strained product, and a non-porous vessel configured to receive at least part of the porous vessel therein and further configured to receive the filtered or strained product. 1. A system , comprising:a blending device capable of blending a quantity of nuts with a quantity of a liquid to break down the quantity of nuts into pieces to generate a blended product;a porous vessel defining an opening and configured to strain the blended product so that when the blended product is introduced into the opening, at least part of a solid fraction of the blended product remains within the porous vessel, and at least part of a liquid fraction of the blended product passes through the porous vessel which is collected as a filtered or strained product; anda non-porous vessel configured to receive at least part of the porous vessel therein and further configured to receive the filtered or strained product;wherein the non-porous vessel is configured to be coupled to or in communication with a liquid receptacle; andwherein when a vacuum apparatus in communication with the non-porous vessel and a liquid receptacle adjacent to the non-porous vessel is operated, vacuum is created and causes the filtered or strained product to transfer from the non-porous vessel to the liquid receptacle.2. The system of claim 1 , wherein ...

PRODUCTION OF ADDITIVE FREE HAZELNUT BEVERAGE

A beverage preparation method, including the following steps: grinding natural hazelnut kernels and water together in a bladed grinder at room temperature; removing sediments by filtering through a sieve with a mesh size of 0.5 mm to obtain a filtrate; cooking the filtrate in a pressurized cooking vessel at 110-150° C., for 1 second to 20 minutes; removing sediments formed after cooking by a centrifuge to obtain a sediment-free liquid. The beverage preparation method solves the stability problems by a heat treatment under pressure and centrifugation steps without using food additives and by the heat treatment under pressure with sugar addition to the product gives it a special flavour. 1. A beverage preparation method , comprising the following steps:a. grinding natural hazelnut kernels and water together in a bladed grinder at room temperature;b. removing sediments by filtering through a sieve with a mesh size of 0.5 mm to obtain a filtrate;c. performing a heat treatment to cook the filtrate in a pressurized cooking vessel at 110-150° C., for 1 second to 20 minutes;d. removing sediments formed after cooking by a centrifuge to obtain a sediment-free liquid.2. The beverage preparation method according to claim 1 , wherein the heat treatment in step c is applied at 120° C. for five minutes.3. The beverage preparation method according to claim 1 , further comprising the step of adding glucose or fructose containing substances to the sediment-free liquid obtained in step d to obtain a sugar-containing liquid.4. The beverage preparation method according to claim 3 , wherein the glucose or fructose containing substances are selected from the group consisting of glucose syrup claim 3 , fructose containing glucose syrup claim 3 , fructose syrup claim 3 , and natural products such as honey or molasses.5. The beverage preparation method according to claim 3 , wherein each of the glucose or fructose containing substances is sucrose.6. The beverage preparation method according ...

MANUFACTURE OF A CEREAL-BASED LACTIC ACID-FERMENTED PRODUCT

The present invention relates to a culture or kit-of-part comprising a subsp strain, and uses thereof to manufacture a cereal-based lactic acid-fermented product, in particular a maize-based lactic acid-fermented product such as mahewu. 1. A method to produce a ready-to-eat cereal-based lactic acid-fermented product , wherein: a) providing a cereal-based suspension containing an amount of cereal flour between 5 and 30% (w/w),', 'b) adding at least one lactic acid bacterium to said cereal-based suspension, and', 'c) incubating said lactic acid bacterium-added cereal-based suspension at an appropriate temperature to obtain by lactic acid fermentation a ready-to-eat cereal-based lactic acid-fermented product the pH of which is between 3 and 4.2; and, 'the method comprises{'i': Lactobacillus delbrueckii', 'lactis, 'said at least one lactic acid bacterium is a subsp strain.'}2Lactobacillus delbrueckiilactis. The method according to claim 1 , wherein said at least one subsp strain is directly added to said cereal-based suspension in step b) without previous adaptation to said cereal.3Lactobacillus delbrueckiilactis. The method according to claim 1 , wherein said at least one subsp strain is directly added in step b) as a frozen or dried concentrate claim 1 , or as a diluted form of a frozen or dried concentrate.4. The method according to claim 1 , wherein said cereal-based suspension in step a) is a cereal-based suspension containing an amount of cereal flour that is less than 10% (w/w).5Lactobacillus delbrueckiilactis. The method according to claim 1 , wherein said at least one lactic acid bacterium is a subsp strain which is a strong acidifier on cereal substrate when tested in assay A.6. The method according to claim 1 , wherein:{'i': Lactobacillus delbrueckii', 'lactis, 'said at least one lactic acid bacterium is the subsp strain deposited at the DSMZ under accession number DSM32049 on May 20, 2015 or a variant of said DSM32049 strain; and'}said variant is a strong ...

Soybean-Derived Composition and Method for Producing Same

The present invention relates to a soybean-derived composition, wherein a content of lipids as a chloroform/methanol mixed solvent extract is 40% by mass or more based on dry matter, and wherein the composition is substantially free of β-conglycinin. 1. A soybean-derived composition , wherein a content of lipids as a chloroform/methanol mixed solvent extract is 40% by mass or more based on dry matter , and wherein the composition is substantially free of β-conglycinin.2. The soybean-derived composition according to claim 1 , wherein the composition is substantially free of glycinin.3. A method for producing a soybean-derived composition claim 1 , comprising:a suspension preparation step of adding water to soybeans to obtain a suspension; andan enzyme treatment step A of treating the suspension with a protease to obtain a lipid-containing fraction A.4. The production method according to claim 3 , wherein the protease is a plant-derived protease.5. The production method according to claim 3 , further comprising an enzyme treatment step B of treating the lipid-containing fraction A with an exopeptidase to obtain a lipid-containing fraction B.6. The production method according to claim 5 , further comprising a centrifugation step C of centrifuging the lipid-containing fraction B at 0 to 10° C. to obtain a lipid-containing fraction C. The present invention relates to a soybean-derived composition and a method for producing the same.Soy milk produced by processing soybeans contains an abundant amount of nutritional components derived from soybeans, in addition to being low in calories and cholesterols, and is known as a healthy food.A soybean-derived composition in which the lipid content in soy milk is increased attracts attention as a food material which can be substituted for dairy products represented by fresh cream in recent years. For example, a soybean emulsified composition obtained by using thermally denatured soybeans as a raw material, separating and collecting ...

METHODS, SYSTEMS, AND COMPOSITIONS FOR LEGUME-BASED PRODUCTION OF THERAPEUTIC PROTEINS AND THERAPEUTIC MEDICAL MATERIALS

Methods and compositions for producing proteins such as growth factors, antibodies, or other therapeutic proteins in legumes. The present invention also features medical materials comprising legume material from a transgenic legume and a recombinant protein produced by the transgenic legume. The material may be a bandage, gauze, an injectable composition, or the like. The material may further comprise other elements such as non-active plant elements, synthetic elements, or medications. Soybean plants may be non-allergenic soybean plants. 1. A transgenic legume expressing a protein , the protein being an animal or human protein.2. The transgenic legume of claim 1 , wherein the transgenic legume is a soybean claim 1 , a lentil claim 1 , a bean claim 1 , a pea claim 1 , or a peanut.3. The transgenic legume of claim 1 , wherein the expressed protein is a therapeutic protein claim 1 , a bioregulatory protein claim 1 , or an antibody.4. The transgenic legume of claim 3 , wherein the protein is a growth factor claim 3 , wherein the growth factor includes EGF claim 3 , FGF claim 3 , PDGF claim 3 , VEGF claim 3 , IGF claim 3 , HSF claim 3 , TGF-alpha claim 3 , TGF-beta claim 3 , TNF-alpha claim 3 , IL-1 claim 3 , Interferons claim 3 , or a combination thereof.5. The transgenic legume of claim 4 , wherein the EGF protein is encoded by nucleic acid sequence according to SEQ ID NO: 1 or SEQ ID NO: 26 or a polynucleotide at least 90% identical thereto claim 4 , wherein the polynucleotide encodes a protein having hEGF activity claim 4 , or a functional fragment thereof.6. The transgenic legume of claim 5 , wherein the nucleotide sequence encodes a protein of SEQ ID NO: 12 or a polynucleotide sequence at least 90% identical thereto encoding a protein having hEGF activity claim 5 , or a functional fragment thereof.7. The transgenic legume of claim 3 , wherein the bioregulatory or therapeutic protein claim 3 , comprises insulin claim 3 , fibronectin claim 3 , or HIF-1 alpha.8. The ...

Plant-based milk alternative with new taste experience

The present invention relates generally to the field of plant-based drinkable compositions. Such plant based drinkable compositions are often consumed to replace milk-based beverages. In particular, the present invention relates to plant-based compositions with a new taste experience, suitable for out-of-home consumption, for example, during the day. One embodiment of the present invention relates to a plant based composition, wherein said composition comprises water, glucose syrup from rice, walnut puree, bean protein, carrot juice concentrate, orange oil, and salt; and wherein said composition is a beverage.

Almond-Based Food Products with Improved Taste Characteristics

According to some embodiments, a composition includes almond butter, water, almond skin extract, one or more salts, lecithin, one or more hydrocolloids selected from the group consisting of gellan gum, guar gum, locust bean gum, and xanthan gum. The almond skin extract comprises approximately 35% polyphenols. 1. A composition , comprising:almond butter;water;one or more salts; andalmond skin extract.2. The composition of claim 1 , wherein the almond skin extract comprises approximately 35% polyphenols.3. The composition of claim 1 , wherein the almond skin extract comprises less than approximately 0.001% of the composition.4. The composition of claim 3 , wherein the almond skin extract comprises approximately 0.0008% of the composition.5. The composition of claim 3 , wherein the almond skin extract comprises approximately 0.0004% of the composition.6. The composition of claim 1 , further comprising ascorbic acid.7. The composition of claim 6 , wherein the ascorbic acid comprises less than approximately 0.020% of the composition.8. The composition of claim 1 , further comprising:lecithin; and gellan gum;', 'guar gum;', 'locust bean gum; and', 'xanthan gum., 'one or more hydrocolloids selected from the group consisting of9. A method claim 1 , comprising:adding water and almond butter to a mixer; 'one or more salts; and', 'adding an ingredient blend to the mixer, the ingredient blend comprisingadding almond skin extract to the mixer; andmixing the ingredients, using the mixer, to yield a mixture having the ingredients dispersed substantially evenly throughout.10. The method of claim 9 , wherein the almond skin extract comprises approximately 35% polyphenols.11. The method of claim 9 , further comprising adding ascorbic acid to the mixer.12. The method of claim 9 , further comprising:injecting steam into the mixture; andcooling the mixture.13. The method of claim 9 , further comprising homogenizing the mixture.14. The method of claim 9 , further comprising pasteurizing ...

Soy milk fermentation product and method for producing same

The invention provides a method for producing a soy milk fermentation product, comprising an enzyme treatment step of hydrolyzing soy milk with a peptide bond hydrolase to obtain a fermentation substrate, and a fermentation step of fermenting the fermentation substrate with lactic acid bacteria belonging to Lactobacillus brevis to obtain a fermentation product.

Press assembly for plant-based milk

A press assembly and a method for producing plant-based milk may include coupling a tubular filter to a receptacle, the tubular filter having an open first end, a porous wall, and a closed second end. Plant-based raw materials are placed into the filter. The raw materials are pressed toward the closed second end of the filter using a standalone plunger having one or more wiper blades conforming to an inner periphery of the tubular filter, such that liquids of the raw materials pass through the porous wall of the tubular filter and into the receptacle. After the pressing operation, residual solids may be easily removed from inside the filter. This may be accomplished by removing a stopper from the bottom end, and expelling the solids by extending the one or more wiper blades through the opening.

METHOD AND APPARATUS FOR WASTELESS HOMOGENIZED SOYBEAN BEVERAGE PRODUCTION

A method and apparatus for producing a soy beverage in a non-oxidizing process environment. Soybeans and water are mixed in a pulverizer to produce a slurry, which is then fed through a homogenizing mixer to produce a final beverage product with desired characteristics. The apparatus can be housed in a tamper-proof container with input and output connections for user interface.

PROTEIN PRODUCTS AND METHODS FOR MAKING THE SAME

According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture. In addition, the mixture may include from about 40 wt. % to about 98 wt. % water by weight of the mixture and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 μm. 1. A protein product comprising: medium chain aldehydes and pyrazines, wherein a ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, is greater than or equal to 0.5 and less than or equal to 45;', 'from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture;', 'from about 40 wt. % to about 98 wt. % water by weight of the mixture; and', 'less than or equal to about 4.0 wt. % oil and fat by weight of the mixture, wherein the particulate matter has an average particle size less than or equal to about 50 μm., 'a mixture of water and particulate matter comprising protein, the mixture comprising2. The protein product of claim 1 , wherein the particulate matter comprising protein is derived from at least one of tree nuts and peanuts.3. The protein product of claim 1 , wherein the average particle size of the particulate matter comprising protein is less than or equal to about 45 μm.4. The protein product of claim 1 , wherein the ratio of the total concentration of medium chain aldehydes in the mixture to the total ...

PULVERULENT EMULSIFIED COMPOSITION

The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsifier composition having excellent color tone and exhibiting no feathering or oiling-off when added to, e.g., coffee. A pulverulent emulsified composition that contains, in proportion by dry weight, 0.3-7.0% by weight of a soybean protein material, 10-40% by weight of oils/fats, 0.01 to less than 1.0% by weight of a buffer salt, 40-70% by weight of sugars, and 0.8-5.0% by weight of an emulsifier, and is characterized in that when 5 g thereof is dispersed into coffee obtained by dissolving 2 g of instant coffee in 150 mL of 80° C. water, the lightness (L* value) of the dispersion is at least 35, makes it possible to obtain excellent color tone and exhibits no feathering or oiling-off when added to coffee. 1. A powdered emulsified composition comprising , in terms of dry basis , 0.3 to 7.0% by weight of soybean protein material , 10 to 40% by weight of fat , 0.01% by weight or more and less than 1.0% by weight of buffer salt , 40 to 70% by weight of sugar , and 0.8 to 5.0% by weight of emulsifier , wherein the composition provides 35 or more of lightness (L* value) when 5 g of the composition is dispersed into a coffee prepared by dissolving 2 g of instant coffee into 150 ml of water at 80° C.2. The powdered emulsified composition according to claim 1 , wherein the composition comprises 0.01% by weight to 0.5% by weight of buffer salt.3. The powdered emulsified composition according to claim 1 , wherein the composition provides 37 or more of lightness (L* value) when 5 g of the composition is dispersed into a coffee prepared by dissolving 2 g of instant coffee into 150 ml of water at 80° C.4. The powdered emulsified composition according to claim 1 , wherein the buffer salt is phosphate.5. The powdered emulsified composition according ...

Soymilk machine and method for making soymilk

The present invention relates to a method for making soymilk with a soymilk machine, said soymilk machine ( 200 ) comprising a level sensor ( 204 ) and a heating device ( 203 ), said method comprises steps: obtaining a measured value by said level sensor, said measured value being positively correlated with resistance between said level sensor and liquid in said soymilk machine; comparing said measured value with a first threshold when the temperature of said liquid is lower than a first preset temperature; comparing said measured value with a second threshold when the temperature of said liquid is higher than said first preset temperature; adjusting the power of said heating device if said measured value is lower than or equal to the first threshold when the temperature of said liquid is lower than the first preset temperature; adjusting the power of said heating 201 device if said measured value is lower than or equal to the second threshold when the temperature of said liquid is higher than the first preset temperature. The present invention also relates to a home soymilk machine corresponding to said method.

RECOMBINANT MILK PROTEIN POLYMERS

Provided are polymers of milk protein monomers, methods of manufacturing such polymers, and compositions comprising such polymers. 1. A polymer comprising a milk protein monomer component and having a desirable attribute.2. The polymer of wherein the milk protein monomer component consists of one whey protein monomer.3. The polymer of wherein the one whey protein monomer is a β-lactoglobulin monomer.4. The polymer of wherein the one whey protein monomer is an α-lactalbumin monomer.5. The polymer of wherein the milk protein monomer component consists of one casein monomer.6. The polymer of wherein the one casein monomer is a κ-casein monomer.7. The polymer of wherein the one casein monomer is a β-casein monomer.8. The polymer of wherein the one casein monomer is a γ-casein monomer.9. The polymer of wherein the milk protein monomer component consists of two whey protein monomers.10. The polymer of wherein the two whey protein monomers consist of a β-lactoglobulin monomer and an α-lactalbumin monomer.11. The polymer of wherein the milk protein monomer component consists of two casein monomers.12. The polymer of wherein the two casein monomers consist of a κ-casein monomer and a β-casein monomer.13. The polymer of wherein the two casein monomers consist of a κ-casein monomer and a γ-casein monomer.14. The polymer of wherein the two casein monomers consist of a β-casein monomer and a γ-casein monomer.15. The polymer of wherein the milk protein monomer component consists of a mixture of one whey protein monomer and one casein monomer.16. The polymer of wherein the weight ratio of the whey protein monomer to the casein monomer is between 10 to 1 and 1 to 10.17. The polymer of wherein the mixture of one whey protein monomer and one casein monomer consists of a β-lactoglobulin monomer and a κ-casein monomer.18. The polymer of wherein the mixture of one whey protein monomer and one casein monomer consists of a β-lactoglobulin monomer and a β-casein monomer.19. The polymer of ...

Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

Method of Producing Whole Soybean Milk Having Improved Storage Stability

The present invention relates to a method for preparing a whole soybean milk with superior storage stability which shows almost no change in viscosity when stored for a long time, and a whole soybean milk prepared thereby. As a method of the present invention provides a whole soybean milk having small particle sizes based on a procedure simpler than pre-existing methods, time for preparing a whole soybean milk can be shortened. Further, as the whole soybean milk obtained by this method shows almost no change in viscosity when stored for a long time, its shelf life can be extended dramatically as compared to pre-existing whole soybean milk containing both soybean milk residue and soybean liquid, which shows viscosity increase over time. 1. A method for preparing a whole soybean milk , comprising the steps of:1) roasting and dehulling soybeans to obtain dehulled soybeans;2) cooking the dehulled soybeans to obtain cooked soybeans;3) coarsely grinding the cooked soybeans to obtain a coarsely ground soybean liquid;4) finely grinding particles of the coarsely ground soybean liquid in a cutting manner by using a mechanical grinding device to obtain a whole soybean liquid; and5) micro homogenizing the whole soybean liquid.2. The method of claim 1 , wherein the roasting of soybeans in the step 1) is carried out in a hot air fashion claim 1 , semi-hot air fashion claim 1 , flame fashion or far-infrared fashion.3. The method of claim 2 , wherein the flame fashion roasting is carried out using a drum roaster under the conditions in which the inside temperature of the drum roaster ranges from 150 to 240° C. claim 2 , the rotational speed of the drum roaster ranges from 20 to 40 rpm claim 2 , the roasting time ranges from 4 to 12 minutes claim 2 , and the input and output amounts of the soybeans range from 40 to 50 kg per minute.4. The method of claim 2 , wherein the hot air fashion roasting is carried out under the conditions in which the roasting temperature ranges from 150 to ...

SOY PROTEIN PRODUCTS HAVING ALTERED CHARACTERISTICS

Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed. 1. A soy protein product obtained from a high oleic acid soybean which has an oleic acid content of at least 60% wherein said product has at least one characteristic selected from the group consisting of improved whiteness , reduced gel strength and reduced viscosity when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.2. The soy protein product of claim 1 , wherein:a) the whiteness index is increased by at least 3%; orb) the gel strength is reduced by at least 25%; orc) the viscosity of an unhydrolyzed soy protein product is reduced by at least 9%.3. The soy protein product of claim 1 , wherein said protein product has at least 40% protein (N×6.25) on a moisture-free basis.4. The soy protein product of claim 1 , wherein said protein product has at least 65% protein (N×6.25) on a moisture-free basis.5. The soy protein product of claim 1 , wherein said protein product has at least 90% protein (N×6.25) on a moisture-free basis.6. The soy protein product of claim 1 , wherein said product is selected from the group consisting of a soy protein isolate claim 1 , a soy protein concentrate claim 1 , soy meal claim 1 , full fat flour claim 1 , soymilk powder claim 1 , defatted flour claim 1 , soymilk claim 1 , textured proteins claim 1 , textured flours claim 1 , textured concentrates and textured isolates.7. A food which has incorporated therein the soy protein product of .8. A beverage which has incorporated therein the soy protein product of .9. Animal feed which has incorporated therein the soy protein product of .10. A method for improving drying efficiency of a soy protein product claim 1 , comprising feeding at least one soy ...

IMPROVED SOY MILK AND METHOD FOR PRODUCING SAME

An object of the present invention is to provide: a soy milk having a pleasant flavor and suppressed soybean odor, raw smell, astringency, and so forth; and a method for producing the soy milk. Specifically, provided are: the soy milk; a soy-milk flavor improver containing, as an active ingredient, a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid; an improved soy milk containing a soy milk and the soy-milk flavor improver; and a food and a drink containing the improved soy milk. A method for producing the improved soy milk is also provided. 1. A soy-milk flavor improver comprising , as an active ingredient , a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid.2. The soy-milk flavor improver according to claim 1 , wherein the constituent fatty acid of the triacylglycerol having the medium-chain fatty acid is constituted only of the medium-chain fatty acid with 6 to 12 carbon atoms.3. The soy-milk flavor improver according to claim 1 , wherein the constituent fatty acid of the triacylglycerol having the medium-chain fatty acid is constituted only of a medium-chain fatty acid with 8 carbon atoms and/or a medium-chain fatty acid with 10 carbon atoms.4. An improved soy milk comprising:a soy milk; and{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'the soy-milk flavor improver according to .'}5. The improved soy milk according to claim 4 , wherein the content of the triacylglycerol having the medium-chain fatty acid contained in the soy-milk flavor improver is 5 to 15 mass % relative to the mass of the soy milk.6. A food or a drink comprising the improved soy milk according to .7. A method for producing an improved soy milk claim 4 , comprising the step of mixing a soy milk with a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid in such a manner that the content of the triacylglycerol having the medium-chain ...

SOYMILK MAKER AND METHOD OF MAKING SOYMILK

A method of making soymilk using a soymilk maker (), said soymilk maker comprising: a container (), a grinding device (), a heating device (), a level sensor () set at the upper part of said container for detecting the liquid level of the material in said container, and a water injection device () for injecting water into said container; which method comprises the steps of: a) grinding the material, and heating the material in said container () by applying a first power; b) during a preset period, performing a first detection using said level sensor (); and, if said level sensor is triggered by the foam generated in the process of making soymilk, heating the material in said container () by applying a second power, said second power being lower than said first power; c) after said first detection, performing a second detection by means of said level sensor () after a predetermined time interval; and, if said level sensor is triggered by the foam generated in the process of making soymilk, injecting water into said container, and heating the material in said container by applying said first power; if the production time does not exceed said preset period, returning to step b); if the production time is equal to or exceeds said preset period, heating the material in said container by applying a third power. The method performs detections before and after said predetermined time interval respectively; a procedure for determining and eliminating “false” triggering is in place; under secure 1. A method of making soymilk with a soymilk maker , said soymilk maker , comprising: a container , a grinding device , a heating device , a level sensor set at the upper part of said container for detecting the liquid level of the material in said container , and a water injection device for injecting water into said container;said method comprises the steps of:a) grinding the material, and heating the material in said container by applying a first power;b) during a preset period, ...

SOYBEAN MILK PREPARATION METHOD OF SOYBEAN MILK PREPARATION EQUIPMENT

A method of making soybean milk applicable to a device of making soybean milk is provided, wherein the device includes a base, a holder for carrying a capsule, a liquid supply mechanism and an injection head; the capsule includes a container and a diaphragm for closing the container, and the method of making soybean milk includes: (a) making the injection head pass through the diaphragm to inject liquid into the capsule, wherein the liquid permeates a soybean powder layer to reach a planar, concave or convex splashing portion at a bottom of the capsule to form a liquid flow passage; and (b) continuing injecting liquid, by the injection head, into the capsule, wherein the liquid is splashed by the splashing portion to gradually dissolve the soybean powder upwards from the bottom of the capsule until the soybean powder is completely dissolved. 1. A method of making soybean milk applicable to a device of making soybean milk , wherein the device of making soybean milk comprises a base , a holder for carrying a capsule , a liquid supply mechanism and an injection head , and the holder , the liquid supply mechanism and the injection head are arranged on the base , and the injection head has one end in communication with the liquid supply mechanism , and the other end aiming at the capsule; the device of making soybean milk further comprises a control device having a soybean milk making program;the capsule comprises a container and a diaphragm for closing the container, the container comprises a bottom wall and a side wall extending upwards from the bottom wall, and the diaphragm covers an opening of the container, and (a) making the injection head pass through the diaphragm to inject liquid into the capsule, wherein the liquid permeates a soybean powder layer to reach a planar, concave or convex splashing portion at a bottom of the capsule to form a liquid flow passage; and', '(b) continuing injecting liquid, by the injection head, into the capsule, wherein the liquid is ...

COMPOSITION OF A MILK-CONTAINING BEVERAGE CONTAINING SPECULOOS AND METHOD OF PREPARING IT

Method () for preparing a milk-containing beverage containing speculoos (), consisting of the following steps:—removal of the milk fat fraction () from the milk by centrifugation or churning,—grinding of speculoos () into speculoos powder () dispersion of fine speculoos powder () in the milk fat fraction () of the whole milk () by mixing the milk fat fraction and the speculoos powder at high speed in a dispersing mixer (), a high-friction disperser () or in a. disintegrator/dissolver ();—adding the resulting dispersion () to skimmed milk () or low-fat milk in a proportion that restores or approximates the original milk fat content in the whole milk (); intensely mixing the dispersion () with the skimmed () or low-fat milk to a stable dispersion of the speculoos powder () in the milk. 1. A method for preparing speculoos in a milk-containing beverage , the method comprising the following steps:removing a milk fat fraction from whole milk by centrifugation or churning;grinding speculoos into a speculoos powder;dispersing the speculoos powder in the milk fat fraction of the whole milk by mixing the milk fat fraction and the speculoos powder at a speed up to 10,000 rpm in a dispersing mixer, a high-friction disperser, or a disintegrator/dissolver to form a dispersion;adding the dispersion to skimmed milk or low-fat milk in a proportion that restores or approximates an original milk fat content in the whole milk; andmixing the dispersion with the skimmed or the low-fat milk until a stable dispersion of the speculoos powder in the skimmed milk or the low-fat milk is obtained.2. The method according to claim 1 , wherein the grinding of the speculoos to the speculoos powder claim 1 , the dispersing of the speculoos powder in the milk fat fraction claim 1 , and the adding of the dispersion to the skimmed milk or the low-fat milk is carried out at refrigerator temperature to preserve flavourings and avoid overheating.3. The method according to claim 1 , wherein while preparing ...

Method for Reducing the Purine Content of Soybean Milk

The present disclosure disclosed is a method for reducing the purine content of soybean milk, which belongs to the technical field of food depurination. According to the method, purine-reducing soybeans are taken as raw materials, and macromolecular purine in a bound state is selected to be hydrolyzed into small molecules according to different existence forms of purine in soybeans, and then micromolecular purine is adsorbed and removed by an adsorbent. The method is high in feasibility and good in removal effect. The soybean milk of the present disclosure is safe and non-toxic, high in purine removal rate, and low in nutrient loss, has no obvious change in mouth feel compared with common soybean milk, and can be used as a safe food for gout patients. 1. A method for reducing the purine content of soybean milk , comprising: preparing soybean milk from purine-reducing soybeans which are used as raw materials , adding exonuclease to the soybean milk for enzymatic hydrolysis , adding an adsorbent to reduce purine through absorption , and obtain a purine-reduced soybean milk product , wherein the purine-reducing soybeans are prepared by using the following method: adding soybeans to an aqueous solution of calcium chloride having a concentration of 1-3% at a mass-to-volume ratio of 1:5-1:10 for stirring and soaking , wherein soaking temperature is 50-70° C. , and soaking time is 2-4 h; andwashing the soaked soybeans with water to remove calcium chloride from surfaces, putting the soaked soybeans into a high-voltage electric field pulse generator, performing treatment with a pulse electric field of 15-30 kv/cm, a pulse number of 15-25 times and a pulse width of 2-6 μs, and cleaning to obtain a purine-reducing soybean product, wherein the exonuclease is added in an amount of 1% to 2% (m/v) of the soybean milk.2. A method comprising: preparing soybean milk from purine-reducing soybeans which are used as raw materials , adding exonuclease to the soybean milk for enzymatic ...

PLANT-BASED YOGURT PRODUCT AND METHOD OF MAKING SAME

A method for making a plant-based yogurt product, by combining and mixing a predetermined amount of pulse of legumes, a predetermined amount of seeds and/or nuts, and a predetermined volume of water to create a first mixture. Then combining a predetermined amount of soy beans with water to create a second mixture that and heating it to a near boiling temperature, combining and mixing the first mixture and the second mixture. Then heating the combined mixture to between about 175 to about 190° F. for a predetermined time period, cooling, and adding a bacterial culture to the combined mixture and maintaining the combined mixture at between about 110° F. and about 120° F. 1. A plant-based yogurt product , comprising:an amount of pulse of legumes;an amount of seeds and/or nuts; anda bacterial culture.2. The plant-based yogurt product of claim 1 , wherein the predetermined amount of pulse of legumes comprises between about 10 percent to about 35 percent of the plant-based yogurt product by weight.3. The plant-based yogurt product of claim 1 , wherein the predetermined amount of seeds and/or nuts comprises between about 20 percent to about 60 percent of the plant-based yogurt product by weight.4. The plant-based yogurt product of claim 1 , further comprising a combination of a dairy component and/or a soy component.5. The plant-based yogurt product of claim 4 , wherein the combination comprises up to 40 percent of the plant-based yogurt product by weight.6. The plant-based yogurt product as recited in claim 1 , wherein the predetermined amount of pulse of legumes and the predetermined amount of seeds and/or nuts collectively comprise at least about 60 percent of the plant-based yogurt product by weight.7. The plant-based yogurt product as recited in claim 1 , wherein the legumes are black lentils or chickpeas.8. The plant-based yogurt product as recited in claim 1 , wherein the seeds and/or nuts are pumpkin seeds.9. The plant-based yogurt product as recited in claim 1 , ...

High antioxidant levels in cocoa-based beverages

The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.

Soybean transgenic event mon87751 and methods for detection and use thereof

The invention provides a transgenic Glycine max event MON87751, plants, plant cells, seeds, plant parts, progeny plants, and commodity products comprising event MON87751. The invention also provides polynucleotides specific for event MON87751, plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides for event MON87751. The invention also provides methods related to event MON87751.

SWEETENED DAIRY PRODUCTS WITH STEVIOL GLYCOSIDES AND LACTASE ENZYME

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme. 1. A sweetened dairy product comprising:a dairy material,at least one steviol glycoside, anda lactase enzyme.2. A product according to claim 1 , wherein the at least one steviol glycoside comprises at least one compound selected from the group consisting of Rebaudioside A claim 1 , Rebaudioside B claim 1 , Rebaudioside C claim 1 , Rebaudioside D claim 1 , Rebaudioside M and stevioside.3. A product according to claim 1 , wherein the at least one steviol glycoside is a steviol glycoside composition comprising Rebaudioside B claim 1 , at least one of Rebaudioside A claim 1 , Rebaudioside D and Rebaudioside M claim 1 , and optionally stevioside.4. A product according to claim 1 , further comprising at least one additive selected from the group consisting of:a polysaccharide of fructose units,a salt, andmixtures or associations thereof.5. A product according to claim 4 , wherein the salt comprises a sodium or potassium cation and a chloride anion.6. A product according to claim 4 , wherein the salt is a sea salt composition.7. A product according to claim 4 , wherein the polysaccharide of fructose units is an inulin or a FructoOligoSaccharide (FOS).8. A product according to claim 7 , wherein the polysaccharide of fructose units is FructoOligoSaccharide (FOS) compound having an average number of Fructose units of from 3 to 5.9. A product according to claim 1 , comprising a source of fat.10. A product according to claim 9 , having a fat content of from 0.01% to 8.00% by weight.11. A product according to claim 1 , comprising a source of protein.12. A product according to claim 11 , having a protein content of from 0.5% to 12.0% by weight.13. A product according to claim 1 , further comprising at least one of fruit or at least one flavor.14. A product according to claim 1 , wherein the dairy material comprises animal milk.15. A product according ...

MANUFACTURING OF PLANT-BASED YOGURT

Described are processes of preparing plant milk-based yogurt and yogurt products. The process does not require the addition of lactase and thus makes production of lactose-free yogurt efficient and economic. Addition of a soluble fiber, in certain embodiments, can substantially reduce the fermentation time. Yogurt and yogurt products prepared by such processes are also described in the present disclosure. 1. A method of preparing a food product , comprising fermenting a mixture comprising a plant milk , an effective amount of yogurt cultures , and an effective amount of soluble fiber.2. The method of claim 1 , wherein the plant milk is prepared from either almond claim 1 , coconut claim 1 , cashew claim 1 , macadamia nut claim 1 , walnut claim 1 , hazelnut claim 1 , cereals claim 1 , or a combination thereof.3. The method of claim 1 , wherein the plant milk comprises almond milk or coconut milk claim 1 , or the combination thereof.4. The method of claim 1 , wherein the soluble fiber is obtained from oats claim 1 , barley claim 1 , rye claim 1 , wheat claim 1 , seaweed claim 1 , or mushroom.5. The method of claim 1 , wherein the soluble fiber comprises beta-glucans.6. The method of claim 5 , wherein the soluble fiber comprises beta-D-glucose polysaccharides.7. The method of claim 1 , wherein the effective amount of the soluble fiber is from about 0.05% (w/w) to about 3% (w/w) in the fermentation mixture.8. The method of claim 1 , wherein the fermentation mixture comprises at least about 0.1% (w/w) beta-glucan.9. The method of claim 1 , wherein the fermentation mixture further comprises plant proteins.10. The method of claim 1 , wherein the fermentation mixture further comprises gums claim 1 , pectin claim 1 , starches or other plant based thickeners.11. The method of claim 1 , wherein the fermentation mixture does not include more than about 5% (w/w) glucose claim 1 , sucrose or the combination thereof.12LactobacillusStreptococcus.. The method of claim 1 , wherein ...

Pure Collagen Milk Powder and Preparation Method Thereof

The invention relates to the technical field of collagen food. The pure collagen milk powder is prepared by concentrating and drying pure collagen milk, and the pure collagen milk is composed of the following raw materials in parts by weight: 10-80 parts of a pure collagen solution, 0.1-1 part of an emulsion stabilizer, 0.25-5 parts of white granulated sugar, 0.15-3 parts of salt, 0.01-0.5 part of a food flavor, and 20-90 parts of drinking water, wherein the pure collagen solution is a pure collagen solution containing small molecule short-chain peptides. 2. The pure collagen milk powder according to claim 1 , wherein a preparation method of the pure collagen solution comprises the following steps:a. pretreatment: washing 40-60 parts of animal skin, mechanically degreasing, cutting into strips, treating with alkali, rinsing for the first time, biologically degreasing and rinsing for the second time;b. boiling: placing the animal skin, degreased and rinsed in the step a, in water, heating to 90-100° C., and boiling for 5-10 minutes;c. mixing: heating 40-60 parts of drinking water to 40-55° C., adding 0.1-1.2 parts of a complex enzyme, and stirring to be uniform to obtain an enzyme solution; mincing the animal skin boiled in the step b, and placing into the enzyme solution, stirring to be uniform to obtain a mixture, wherein the complex enzyme is a mixture consisting of collagenase, pepsin, trypsin and flavourzyme;d. grinding: grinding the mixture obtained in the step c to obtain an animal skin collagen slurry;e. enzymatic hydrolysis: heating the animal skin collagen slurry obtained in the step d to 38-50° C., stirring and reacting for 3-5 hours to obtain an enzymatic hydrolyzate; andf. enzyme deactivation: heating the enzymatic hydrolysate obtained in the step e to 85-95° C., and carrying out enzyme deactivation for 10-20 minutes to obtain a pure collagen solution containing small molecule short-chain peptides.3. The pure collagen milk powder according to claim 2 , ...

NUTRITIONAL COMPOSITIONS DIRECTED TO SUBJECTS HAVING COW'S MILK PROTEIN ALLERGIES

A method for supporting and promoting nutrition in a pediatric subject having allergies to cow's milk, the method involving administering to the pediatric subject a nutritional composition which includes up to about 7 g/100 kcal of a source of non-dairy proteins; about 1×10to about 1.5×10cfu of probiotic(s) per 100 kcal; about 5 g and about 25 g/100 kcal of a carbohydrate source; up to about 7 g/100 kcal of a fat or lipid source; and at least about 5 mg/100 kcal of a long chain polyunsaturated fatty acid. 1. A method for supporting and promoting nutrition in a pediatric subject having allergies to cow's milk , the method comprising administering to the pediatric subject a nutritional composition comprising:a. up to about 7 g/100 kcal of a protein source, wherein the protein source consists essentially of one or more non-dairy proteins;{'sup': 4', '12, 'b. about 1×10to about 1.5×10cfu of probiotic(s) per 100 kcal;'}c. about 5 g and about 25 g/100 kcal of a carbohydrate source;d. up to about 7 g/100 kcal of a fat or lipid source; ande. at least about 5 mg/100 kcal of a long chain polyunsaturated fatty acid.2. The method of claim 1 , wherein the protein source is present at about 1 g/100 kcal to about 5 g/100 kcal.3. The method of claim 1 , wherein the protein source comprises a plant protein.4. The method of claim 3 , wherein the protein source comprises soy claim 3 , pea claim 3 , rice claim 3 , potato claim 3 , almond claim 3 , amaranth claim 3 , quinoa claim 3 , or coconut protein claim 3 , or combinations thereof.5. The method of claim 4 , wherein one or more of the proteins is at least partially hydrolyzed.6. The method of claim 1 , wherein the probiotic is present at about 1×10to about 1×10cfu of probiotic(s) per 100 kcal.7Lactobacillus rhamnosus. The method of claim 1 , wherein the probiotic comprises GG.8. The method of claim 1 , wherein the long chain polyunsaturated fatty acid comprises docosahexaenoic acid.9. The method of claim 1 , wherein the fat or lipid ...

Product analogs or components of such analogs and processes for making same

Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

Methods for making pulse protein compositions

Methods of making food-grade plant protein compositions are provided. The methods use pulses, such as yellow peas, and flours derived therefrom. The methods utilize an acid precipitation on an aqueous solution of water-soluble pulse proteins, separation of the water-soluble pulse proteins into curds that include precipitated pulse proteins and an acid whey that includes unprecipitated pulse proteins, including albumin proteins, and removing pulse proteins from the acid whey.

Method and system for manufacturing vegetable substitute milk

The present invention provides a method and system apparatus for mass production of vegetable substitute milk by combining nutritional components and health functional components of cereals including quinoa , amaranth, or soybean in order to solve side effects occurring since a human beings consumes cow's milk used for the rapid growth of calves. More specially, the present invention provides a method and system apparatus wherein, in order to solve the problem in which a chemical emulsifying agent has to be added for the emulsification between purified water and an oil component of a material, including quinoa , amaranth, or soybean when the material is prepared into a milk form of liquid, the material is diffused and then finely pulverized by a nano-pulverizing unit, thereby mass-producing pure vegetable milk substitute, which is as soft as milk, through the molecular binding between nanoparticles of the material and water molecules of the purified water without adding any chemical agent. In addition, the present invention provides a technology of manufacturing a pure vegetable substitute milk, in which nutritional components and functional components of cereals including quinoa , amaranth, or soybeans, are combined to design and mass-produce pure vegetable substitute milk, which contains nutritional components and functional components and is most ideal for human health through molecular binding between nanoparticles of each material and water molecules of purified water, thereby solving the side effects due to existing cow's milk and contributing to the promotion of human health.

FUNCTIONAL FOODS CONTAINING BACILLUS COAGULANS AND NON-DAIRY MILK-LIKE COMPOSITIONS

The present disclosure relates to probiotic compositions and non-dairy milk-like compositions. 1Bacillus coagulans. A composition comprising a non-dairy milk-like product and an isolated spore.2Bacillus coagulansBacillus coagulans. The composition of claim 1 , wherein said isolated is a hammer strain.3Bacillus coagulans. The composition of claim 1 , wherein said isolated is selected from the group consisting of GBI-30 strain (ATCC Designation Number PTA-6086) claim 1 , GBI-20 strain (ATCC Designation Number PTA-6085) claim 1 , and GBI-40 strain (ATCC Designation Number PTA-6087).4Bacillus coagulans. The composition of claim 1 , wherein said composition comprises about 1×10to 3×10colony forming units (CFU) of per serving.5Bacillus coagulans. The composition of claim 1 , wherein said composition comprises approximately 1 billion CFU per serving6. The composition of claim 1 , wherein said non-diary milk-like product comprises milk claim 1 , yoghurt claim 1 , cheese claim 1 , ice cream claim 1 , pudding claim 1 , cream cheese claim 1 , sour cream claim 1 , coffee creamer claim 1 , kefir claim 1 , cottage cheese or mayonnaise.7. The composition of claim 6 , wherein said non-diary milk-like product is made from a grain claim 6 , legume claim 6 , nut claim 6 , or seed.8. The composition of claim 7 , wherein said grain comprises barley claim 7 , oat claim 7 , rice or spelt.9. The composition of claim 7 , wherein said legume comprises a pea claim 7 , peanut claim 7 , lentil claim 7 , bean or soy legume.10. The composition of claim 7 , wherein said nut comprises an almond claim 7 , cashew claim 7 , hazelnut claim 7 , walnut claim 7 , macadamia claim 7 , or pecan nut.11. The composition of claim 7 , wherein seed comprises a hemp claim 7 , lupine claim 7 , quinoa claim 7 , sesame claim 7 , pumpkin claim 7 , sunflower claim 7 , or coconut seed. This application claims priority under 35 U.S.C. §119(e) to U.S. Provisional Patent Application No. 61/987,113, filed on May 1, 2014, ...

Non-Dairy Fermented Food Product

The present disclosure relates to non-dairy fermented food products and methods of making non-dairy fermented food products. In particular, methods are disclosed for making non-dairy fermented food products using pea protein and having a desired texture without the use of added stabilizers. 1. (canceled)2. A method of making a non-dairy fermented food product having substantially no added stabilizers , the non-dairy fermented food product having a viscosity of at least 0.4 Pa*s at 60 sat 10° C. and a firmness of at least 40 g at 10° C. , the method comprising:a. providing a liquid mixture that includes pea protein and sugar, the liquid mixture having a pea protein content of from about 3% to 12% by weight;b. heating the liquid mixture to a temperature and for a time sufficient to produce a thermally treated mixture, wherein the liquid mixture is heated such that at least one of the temperature is from about 65° C. to about 120° C. and the time is sufficient to produce an average pea protein particle size of less than 30 μm;c. inoculating the thermally treated mixture with a lactic acid bacterial culture; andd. fermenting the thermally treated mixture until a pH of less than about 4.7 is reached to form the fermented food product.3. The method of claim 2 , wherein the method further comprises a homogenization step following the heating step and prior to the inoculating step.4. The method of claim 2 , wherein the thermally treated mixture has an average pea protein particle size of less than 30 μm.5. The method of claim 2 , wherein the liquid mixture further comprises a non-dairy milk product.6. The method of claim 5 , wherein the non-dairy milk product is an oat milk product claim 5 , an almond milk product claim 5 , or a coconut milk product.7. The method of claim 6 , wherein the liquid mixture comprises non-dairy milk product in an amount of up to 60% by weight.8. The method of claim 2 , wherein the liquid mixture further comprises sugar in an amount of from 0.5% ...

FOOD AND BEVERAGE PASTE PREPARATION FROM NUTS, GRAINS, AND SEEDS

A food and beverage paste preparation is formed by delivering a flour derived from nuts, seeds, grain or beans into a shear mixer. The flour may have a mean particle size between about 0.002 and 0.012 inches and a moisture content between about 4 to about 6 percent. The flour is sheared without adding water for mixing to form a food and beverage paste. The temperature during shearing does not exceed 120 degrees Fahrenheit and the food and beverage paste after shearing has a mean particle size of about 1 to about 40 microns. 1. A method of forming a food and beverage paste preparation , comprising:delivering a flour derived from nuts, seeds, grain or beans into a shear mixer, wherein the flour has a mean particle size between about 0.002 and 0.012 inches and a moisture content between about 4 to about 6 percent; andshearing the flour within the shear mixer without adding water for shearing to form a food and beverage paste, wherein the temperature during shearing does not exceed 120 degrees Fahrenheit and the food and beverage paste after shearing has a mean particle size of about 1 to about 40 microns.2. The method according to claim 1 , wherein vacuum is drawn within the shear mixer from beneath the flour during shearing.3. The method of claim 1 , wherein oil is added during shearing when the flour is derived from grains.4. The method of claim 1 , wherein the shear mixer comprises a vacuum bowl cutter containing the flour and rotating at about 20 to 40 rpm.5. The method of claim 4 , wherein the vacuum bowl cutter comprises a knife blade set and drive mechanism supporting the knife blade set that rotates the knife blade set at about 4 claim 4 ,500 to 6 claim 4 ,500 rpm when shear mixing of the flour.6. The method of claim 1 , wherein the flour is added into the shear mixer at a rate of about 0.65 to 0.99 pounds of flour per liter of shear mixer capacity.7. The method of claim 1 , wherein the flour is cooled during shearing by subjecting the flour to cooled carbon ...

LIQUID COCONUT-BASED COFFEE CREAMER AND METHOD OF MAKING THE SAME

The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; guar gum present in an amount ranging from 0 to 0.5 wt/wt %; pea protein present in an amount ranging from 0.2 to 2 wt/wt %; and buffer. 1. A liquid natural coconut based creamer composition comprising:coconut;high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %;guar gum present in an amount ranging from 0 to 0.5 wt/wt %;pea protein present in an amount ranging from 0.2 to 2.0 wt/wt %; anda buffer.2. The composition of claim 1 , wherein the coconut is edible in the form of a paste or a powder.3. The composition of claim 1 , further comprising acacia gum.4. The creamer of wherein the composition further comprises vegetable oils.5. The creamer of wherein the vegetable oils comprises a vegetable oil selected from the group consisting of coconut oil claim 1 , high oleic canola claim 1 , high oleic soybean oil claim 1 , high oleic sunflower claim 1 , high oleic safflower and combinations thereof.6. The creamer of claim 1 , further comprises sugar ranging from 5-30 wt/wt % of the creamer composition.7. The creamer according to claim 1 , further comprising a natural sweetener in an amount of about 0.0003 to about 10% by wt/wt % of the composition.8. The creamer according to claim 1 , further includes a pH buffer comprising sodium bicarbonate ranging from 0.1 to 0.4 wt/wt % of the creamer composition.9. The creamer according to claim 1 , wherein the mean D[4 claim 1 ,3] particle size of the creamer ranges from 0.5 to 5.0 microns.10. A beverage comprising water claim 1 , a beverage-forming component and a sufficient amount of a creamer composition comprising: coconut; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; guar gum present in an amount ranging from 0 to 0.5 wt/wt %; pea protein present in an ...

Nutmilk Extraction Bag

A nut milk extraction bag having two parallel inner compartments. The body of the bag is made from two opposable, polymer, fluid impermeable side sheets having a polymer mesh central sheet continuously affixed across the axial width and near the proximal end of one of the side sheets and continually joined across the axial width near the distal end of the other side sheet. The body of the mesh sheet is free to move between the side sheets. The side edges of all three sheets are continually joined and the distal end of the two side sheets are also continually joined. Across the proximal edge of two side sheets is a reuseable seal. The bag is divided into two volume adjustable inner compartments about its longitudinal axis. A sealable, pourable spout is affixed at the distal end of the bag. 1. A nut milk extraction bag , comprising:a first fluid impermeable side sheet having a first proximal end, a first distal end, a first left edge and a first right side edge;an opposable fluid impermeable second side sheet having a second proximal end, a second distal end, a left second side edge and a right second side edge;a moveable, fluid permeable central mesh panel having a third proximal end, a third distal end, a third left side edge and a third right side edge;a pour spout affixed at said first and second distal ends; anda reuseable seal operationally engageable between said first proximal end and said second proximal end; whereinsaid mesh panel resides sandwiched between said first side sheet and said second side sheet such that said third proximal end is continually sealed to said first side sheet and said third distal end is continually sealed to said second side sheet, and said all right side edges are continually sealed together and said all left side edges are continually sealed together such that said mesh panel divides said bag into a first inner compartment and a second inner, adjacent compartment separated by said mesh panel.2. The nut milk extraction bag of ...

Methods And Compositions For Consumables

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks. 130-. (canceled)31. A non-dairy milk comprising an emulsion , suspension , or colloidal solution of one or more purified plant proteins and one or more plant oils or fats.32. The non-dairy milk of claim 31 , wherein the one or more purified plant proteins are selected from the group consisting of seed-storage proteins from any seed claim 31 , ribosomal proteins claim 31 , actin claim 31 , hexokinase claim 31 , lactate dehydrogenase claim 31 , fructose bisphosphate aldolase claim 31 , phosphofructokinases claim 31 , triose phosphate isomerases claim 31 , phosphoglycerate kinases claim 31 , phosphoglycerate mutases claim 31 , enolases claim 31 , pyruvate kinases claim 31 , glyceraldehyde-3-phosphate dehydrogenases claim 31 , pyruvate decarboxylases claim 31 , actins claim 31 , translation elongation factors claim 31 , ribulose-1 claim 31 ,5-bisphosphate carboxylase oxygenase (rubisco) claim 31 , ribulose-1 claim 31 ,5-bisphosphate carboxylase oxygenase activase (rubisco activase) claim 31 , albumins claim 31 , glycinins claim 31 , conglycinins claim 31 , globulins claim 31 , vicilins claim 31 , conalbumin claim 31 , gliadin claim 31 , glutelin claim 31 , gluten claim 31 , glutenin claim 31 , hordein claim 31 , prolamin claim 31 , phaseolin (protein) claim 31 , proteinoplast claim 31 , secalin claim 31 , extensins claim 31 , triticeae gluten claim 31 , zein claim 31 , oleosins claim 31 , caloleosins claim 31 , steroleosins or other oil body proteins claim 31 , vegetative storage protein A claim 31 , vegetative storage protein B claim 31 , and moong seed storage 8S globulin.33. The non-dairy milk of claim 31 , wherein the one or more fats or oils are selected from the group consisting of corn oil claim 31 , olive oil claim 31 , soy oil claim 31 , peanut oil claim 31 , walnut oil claim 31 , ...

SOYBEAN MILK MACHINE OF RAPID PULPING

A self-cooked soybean milk machine comprises a base, a control unit, a grinding cooked device, grinding blades inside the grinding cooked device, a motor driving the grinding blades to rotate, and a preheat device. The motor and/or the grinding cooked device are/is installed on the base, with the motor electrically connected with the control unit. When the soybean material and water are blended in the grinding cooked device and is grinded into seriflux/paste, the seriflux/paste is heated and cooked by heat produced by the friction between the seriflux/paste, the grinding blades and the grinding cooked device. The design of the grinding cooked device with a high grinding and cooking efficiency allows the self-cooked soybean milk machine to reduce the pulping time and to produce the pulp in five minutes. 1. A rapid soybean milk making soybean milk maker comprisinga base and a control unit;a crushing cutter;a motor driving the crushing cutter;a heating unit electrically connected to the control unit; anda crushing and cooking device; and, whereinthe motor and the crushing and cooking device are provided on the base,the motor is electrically connected to the control unit,the crushing cutter is located in the crushing and cooking device, and the heating unit is configured to preheat water, such that when a material is mingled with the preheated water in the crushing and cooking device and is crushed by the crushing cutter into seriflux or mud or paste, heat is generated by frictions between the seriflux or mud or paste and the crushing cutter, and between the seriflux or mud or paste and the crushing and cooking device, wherein the generated heat further increases the temperature of the seriflux, mud or paste to a second temperature, by which the soybean milk is prepared,the crushing and cooking device has a volume of 50-1000 milliliters, and a diameter of a sphere having a volume equal to that of the crushing and cooking device is D, a diameter of a rotation plane of ...

Cream substitute comprising pulse protein

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

PLANT-BASED PRODUCT AND PROCESS

A process for producing a plant-based food product includes providing a suspension including starch and protein, heating the suspension to obtain a warm suspension, preparing a suspension including partly hydrolyzed starch by treating the warm suspension with at least one starch degrading enzyme, subjecting the suspension including partly hydrolyzed starch to heat treatment to obtain a heat-treated suspension including the partly hydrolyzed starch, cooling the heat-treated suspension, and fermenting and/or acidifying the suspension including the partly hydrolyzed starch, and further cooling and/or adding jam, beta-glucan, flavoring and/or additives to said suspension, and obtaining a plant-based food product. 123.-. (canceled)24. A method for producing a plant-based food product comprising the steps of:a. providing a suspension comprising starch and protein by mixing water and at least one plant-based raw material containing starch and protein,b. heating said suspension to obtain a warm suspension, with a temperature of 50 to 70° C.,c. preparing a suspension comprising partly hydrolyzed starch by treating said warm suspension with at least one starch degrading enzyme to obtain a suspension comprising partly hydrolyzed starch,d. subjecting said suspension comprising partly hydrolyzed starch to heat treatment obtain a heat-treated suspension comprising partly hydrolyzed starch,e. cooling said heat-treated suspension comprising partly hydrolyzed starch,f. at least one of fermenting and/or acidifying the suspension obtained in step e., and at least one of cooling and/or adding jam, beta-glucan, flavoring and/or additives to said suspension, andg. obtaining a plant-based food product.25. The method according to claim 24 , wherein the temperature of the suspension in step a. is between 5 and 42° C.26. The method according to claim 24 , wherein said plant-based raw material comprises beta-glucan claim 24 , and that the process further comprises a step of treating the ...

Cream substitute comprising pulse protein

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

METHOD FOR PRODUCING A PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, AND PREFERABLY VEGAN FINAL FOOD PRODUCT

A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: 18. A food product particulate (X , Y) based on almonds as a recipe component for the production of a final food product or directly as final food product , having a percentage by weight of almond protein , resulting exclusively from partially de-oiled almond flour , between 0.5 and 21% by weight , and a percentage by weight of fat , resulting exclusively from partially de-oiled almond flour , between 0.1 and 5% by weight , the food product particulate (X , Y) , which is fermented or non-fermented , having a particle size distribution which is characterized by a mean particle diameter x<36 μm , and by a particle diameter x<10 μm , and/or by a particle diameter x<100 μm.19. A final food product which is an alternative to milk-based curd or yoghurt claim 18 , which is an alternative to milk-based cheese claim 18 , and/or which is an alternative to milk-based feta claim 18 , and which has a percentage by weight of more than 1% by weight of a vegan food product particulate (X claim 18 , Y) according to .20. The final food product according to claim 19 , wherein it is an alternative to milk-based curd or yoghurt in which the food product consists completely of the first food product particulate and which does or does not comprise at least one additional ingredient claim 19 , selected from pectin and/or hydrocolloid claim 19 , which is added before and/or during the heating step.21. The final food product particulate according to claim 18 , wherein the percentage by weight of almond protein claim 18 , resulting exclusively from partially de-oiled almond flour claim 18 , is between 4 and 10% by weight.22. The final food product particulate according to claim 18 , wherein the percentage by weight of fat claim 18 , resulting exclusively from partially de-oiled almond flour claim 18 , is between 1 and 3% by weight.23. The ...

一种由肠膜明串珠菌制备发酵豆浆的方法及制备出的发酵豆浆与应用

本发明公开了一种由肠膜明串珠菌制备发酵豆浆的方法，该方法包括以下步骤：将肠膜明串珠菌接种于豆浆中进行发酵代谢，得到发酵豆浆。还公开了该方法制备出的发酵豆浆及其在抗龋齿方面的应用，本发明制备的发酵豆浆可显著降低变形链球菌生物膜的形成量，披露了肠膜明串珠菌发酵豆浆具有抗龋齿的新用途，具备良好的应用前景。与其它可发酵豆浆的菌株与该菌株可生长繁殖的培养基相比，肠膜明串珠菌所制备的发酵豆浆具有显著的抑制变形链球菌生物膜形成的活性。

Methods for the manufacture of soy milk using Noni and Noni soy milk manufactured from Noni

본 발명은 를 포함하여 구성되는 노니를 이용한 노니두유 제조방법 및 이에 의해 제조되는 노니두유에 관한 것으로, 두유액 100중량부에 대하여 부재료로서, 노니원액 25 내지 35중량부, 감 추출물 3 내지 5중량부, 정제염 0.1 내지 0.2중량부 혼합하여 75 내지 85℃에서 3000 내지 5000rpm으로 30분 내지 120분 동안 혼합하고, 250 내지 350bar의 압력에서 균질화하여 혼합물을 얻는 단계 및 상기 단계에서 얻어진 혼합물을 용기에 충진한 후 110∼135℃에서 30∼50분 동안 살균하는 단계를 포함하여 구성된다. The present invention relates to a method for manufacturing noni soymilk using noni comprising the and noni soymilk produced thereby, and 25 to 35 parts by weight of noni undiluted solution, 3 to 5 parts by weight of persimmon extract as an auxiliary material based on 100 parts by weight of soymilk. Part, 0.1 to 0.2 parts by weight of refined salt, mixed at 75 to 85° C. at 3000 to 5000 rpm for 30 minutes to 120 minutes, and homogenized at a pressure of 250 to 350 bar to obtain a mixture, and the mixture obtained in the above step is filled in a container and then sterilizing at 110-135° C. for 30-50 minutes.

一种纯胶原蛋白奶粉及其制备方法

本发明涉及胶原蛋白食品技术领域，具体涉及一种纯胶原蛋白奶粉及其制备方法，该纯胶原蛋白奶粉由纯胶原蛋白奶经浓缩、干燥制得，所述纯胶原蛋白奶由如下重量份的原料组成：纯胶原蛋白液10‑80份、乳液稳定剂0.1‑1份、白砂糖0.25‑5份、食盐0.15‑3份、食用香精0.01‑0.5份和饮用水20‑90份；所述纯胶原蛋白液为含小分子短肽的纯胶原蛋白液。本发明的纯胶原蛋白奶粉营养全面，无异味，分子量在1000‑4000道尔顿的小分子短肽含量达到98%以上，分子量小，人体容易吸收，吸收率达100%。

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 ...

Device for producing soy milk

본 고안은 콩을 원료로 하는 식품을 가공함에 있어 콩자체를 분쇄수단에 의해 분쇄 및 마쇄토록 하여 액상의 두유와 슬러지인 비지를 동시에 분리 추출 및 배출토록 하여 사용효율 및 작업효율을 상승되도록 하여 대량생산을 가능토록 한 두유제조장치에 관한 것으로서, In the present invention, when processing soybean-based foods, the soybean itself is pulverized and crushed by crushing means, soybean milk and sludge busy paper can be separated and extracted at the same time to increase the use efficiency and working efficiency. It relates to a soymilk manufacturing apparatus that allows production, 본 고안인 두유제조장치의 구체적인 해결적 수단은 [상하부가 개구된 원통형상으로 내측에 회전축(10)과 일체로 형성된 모터(11)가 구비된 구동하우징(1)과, 상기 구동하우징(1)과 결합되는 원통형상으로 일측에 두유배출구(20)가 구비되어 있고 바닥면 중앙부에는 관통공(21)이 형성된 분쇄하우징(2)과, 상기 분쇄하우징(2)의 상단에 결합된 것으로 중앙에는 삽입공(30)이 일측에는 비지배출구(31)가 구비되어 있는 커버하우징(3)으로 이루어진 통상의 두유제조장치에 있어서, The specific solution of the soymilk manufacturing apparatus of the present invention is [drive housing (1) having a motor (11) formed integrally with the rotating shaft (10) inside the cylindrical shape of the upper and lower parts, and the drive housing (1) Soymilk outlet 20 is provided on one side with a cylindrical shape coupled to the crushing housing (2) formed with a through hole 21 in the bottom center portion, and is coupled to the upper end of the crushing housing (2) In the conventional soymilk manufacturing apparatus consisting of a cover housing (3) which is provided with a non-water discharge port 31 on one side of the ball 30, 상기 관통공(21)으로 돌출 형성된 회전축(10)에 결합되어 회동되며 바닥면 양측에는 상기 분쇄하우징(2)을 결합 가능하도록 끼움홈(101)이 중앙에는 결합공(102)이 형성되어 있는 받침부재(100)와, Is supported by the rotating shaft 10 formed to protrude through the through-hole 21 is rotated, and both the bottom surface of the fitting groove 101, the coupling hole 102 is formed in the center so as to couple the crushing housing (2) Member 100, 상기 받침부재(100)의 상단에 결합되며 외주에는 다수개의 통공(201)이 형성되어 있고 바닥면 중앙에는 체결공(202)이 형성된 상태에서 내측 상단에는 체결홈(203)이 형성되어 있는 여과체(200)와, The filter body is coupled to the upper end of the support member 100 and the outer periphery is formed with a plurality ...

超级藜麦养生植物奶

超级藜麦养生植物奶属于功能性养生植物奶，尤以青藏高原天然无污染优质两用植物藜麦芽(藜麦)粉、糙米芽(糙米)粉、核桃仁粉、杏仁粉、玉米粉、牦牛骨髓钙等原料制成的功能食品。该产品具有提高免疫力、促进儿童生长发育、抗氧化、延缓衰老、改善亚健康、强身健体、健脑益智、提高记忆力、抗疲劳、美容养颜、祛斑、保护视力、通便排毒、减肥、降脂、防癌抗癌等功效。

具有琥珀酰化的植物蛋白质的非乳制品类似物和使用这样的产品的方法

本公开内容涉及非乳制品类似物和使用这样的产品的方法。某些实施方案涉及非乳制品类似物，其中在非乳制品类似物中使用的蛋白质的至少一部分是琥珀酰化的精制蛋白质。在某些实施方案中，当这些非乳制品类似物用作食物产品中的乳制产品的替代物时，这些非乳制品类似物改进了非乳制品类似物的稳定性，所述食物产品包括但不限于酸奶、酸奶油、冰淇淋、咖啡奶精、浓奶油、淡奶油、布丁、软奶酪或硬奶酪。在某些实施方案中，当将非乳制品类似物添加至酸性和/或热饮料(例如咖啡或茶)时，这些非乳制品类似物减少、显著减少或消除了羽化。

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 JPS6344346B2

豆奶组合物和生产方法

豆奶和饮料组合物以及生产方法，这些组合物使用一致的微米直径的大豆微粒，不使用或结合使用高处理压力，提供了组织和味道特征。

METHOD FOR PRODUCING HEMP-MILK

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.

一种豆浆茶饮品及其制备方法

本发明公开了一种豆浆茶饮品及其制备方法，涉及饮品技术领域，本申请的豆浆茶饮品，不但保持了豆浆中富含大豆蛋白、低聚糖、异黄酮、磷脂，维生素E、维生素B1、维生素B2，烟酸和钙、铁等价廉质优的植物蛋白保健饮料的特性，还富含了茶中的茶酚、磷儿茶素、维生素E、黄酮类等物质，具有促进新陈代谢、消除疲劳、清肝明目、润肠通便、降脂减肥、排毒养颜等功效。本申请的主要技术方案为：所述饮品由下列重量份的原料组成：第一豆类10～80份，第二豆类5～15份，茶叶10～35份，乳糖5～15份，蔗糖5～15份，酒石酸2～10份，柠檬酸2～10份，羧甲基纤维素钠2～5份，稳定剂0.2～0.4份和水400～700份。

Применение лактазы в приготовлении сцеженного ферментированного молочного продукта

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 124 827 A (51) МПК A23C 9/12 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018124827, 22.12.2016 (71) Заявитель(и): ДЗЕ ДАННОН КОМПАНИ, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: US US US US (72) Автор(ы): МАККОРМИК Кейси (US) 62/387,392; 62/387,391; 62/387,393; 62/387,416 (43) Дата публикации заявки: 24.01.2020 Бюл. № 3 (86) Заявка PCT: US 2016/068368 (22.12.2016) (87) Публикация заявки PCT: R U Адрес для переписки: 197101, Санкт-Петербург, а/я 128, "АРСПАТЕНТ", С.В. Новоселовой (54) ПРИМЕНЕНИЕ ЛАКТАЗЫ В ПРИГОТОВЛЕНИИ СЦЕЖЕННОГО ФЕРМЕНТИРОВАННОГО МОЛОЧНОГО ПРОДУКТА (57) Формула изобретения 1. Способ производства сцеженного ферментированного молочного продукта, включающий следующие последовательные стадии: (a) получение молочного продукта; (b) добавление лактазы и культуры бактерий, содержащей по меньшей мере один штамм термофильных молочнокислых бактерий, при условии, что она не содержит штамм мезофильных молочнокислых бактерий, и ферментирование молочного продукта с получением ферментированного молочного продукта, и (c) сепарирование жидкой сыворотки от ферментированного молочного продукта с получением сцеженного ферментированного молочного продукта. 2. Способ по п. 1, отличающийся тем, что молочный продукт, полученный на стадии (а), имеет общее содержание белка, лежащее в диапазоне от 2,8% до 4,6%, в частности - от 3,1% до 4%, например - от 3,2% до 3,6%. 3. Способ по п. 1 или 2, отличающийся тем, что полученный сцеженный ферментированный молочный продукт имеет общее содержание белка, лежащее в диапазоне от 6% до 16%, в частности - от 7% до 12%, например - от 8 до 10%. 4. Способ по любому из пп. 1-3, отличающийся тем, что штамм термофильных Стр.: 1 A 2 0 1 8 1 2 4 8 2 7 A WO 2017/112883 (29.06.2017) 2 0 1 8 1 2 4 8 2 7 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 24.07.2018 R U 24.12.2015 24.12.2015 24.12.2015 24.12.2015 A 2 0 1 8 ...

SWEETED DAIRY PRODUCTS WITH STEVIOLGLYCOSIDES AND ENZYME LACTASE

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 126 883 A (51) МПК A23C 9/12 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018126883, 22.12.2016 (71) Заявитель(и): ДЗЕ ДЭННОН КОМПАНИ, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: US US US US (72) Автор(ы): МакКОРМИК Кейси (US), ХЭЙВКОТТ Маргарет (US), СЕН-ДЕНИ Тьерри (US) 62/387,392; 62/387,393; 62/387,391; 62/387,416 (43) Дата публикации заявки: 24.01.2020 Бюл. № 3 (86) Заявка PCT: US 2016/068331 (22.12.2016) (87) Публикация заявки PCT: R U Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ПОДСЛАЩЕННЫЕ МОЛОЧНЫЕ ПРОДУКТЫ С СТЕВИОЛГЛИКОЗИДАМИ И ФЕРМЕНТОМ ЛАКТАЗОЙ (57) Формула изобретения 1. Подслащенный молочный продукт, включающий молочный материал, по меньшей мере один стевиолгликозид и фермент лактазу. 2. Продукт по п.1, в котором по меньшей мере один стевиолгликозид включает по меньшей мере одно соединение, выбранное из группы, включающей ребаудиозид А, ребаудиозид В, ребаудиозид С, ребаудиозид D, ребаудиозид М и стевиозид. 3. Продукт по п. 1 или 2, в котором по меньшей мере один стевиолгликозид представляет собой композицию стевиолгликозидов, включающую ребаудиозид В, по меньшей мере один из ребаудиозида А, ребаудиозида D и ребаудиозида М и необязательно стевиозид. 4. Продукт по любому из предшествующих пунктов, дополнительно включающий по меньшей мере одну добавку, выбранную из группы, включающей полисахарид со звеньями фруктозы, соль и Стр.: 1 A 2 0 1 8 1 2 6 8 8 3 A WO 2017/112873 (29.06.2017) 2 0 1 8 1 2 6 8 8 3 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 24.07.2018 R U 24.12.2015 24.12.2015 24.12.2015 24.12.2015 A 2 0 1 8 1 2 6 8 8 3 A R U 2 0 1 8 1 2 6 8 8 3 Стр.: 2 R U их смеси или ассоциации. 5. Продукт по п.4, в котором соль включает катион натрия или калия и хлорид-анион. 6. Продукт по п. 4 или 5, в котором соль представляет собой композицию ...

Apparatus for producing soy milk for producing tofu

본 발명은 맷돌을 이용하여 콩을 분쇄하고 그로부터 두유를 내기 위한 두부용 두유 제조기에 관한 것이다. 그 구성은; 분쇄부(1); 상기 분쇄부(1)를 기동하기 위한 구동모터(7)가 설치되는 지지프레임(3); 및 호퍼(5)로 구성되는 두부용 두유 제조기에 있어서 상기 분쇄부(1)는; 베이스 함체(9); 구동모터(7)에 의해 회전되는 판형상의 하부지지판(23); 상기 하부지지판(23)의 저면에 고정 설치되는 하부맷돌(31); 덮개판(37); 상기 덮개판(37)의 저면에 매달리는 형태로 설치되는 상부지지판(43); 상기 상부지지판(43)의 저면에 고정 설치되는 것으로서 중간에 유입공(51)이 마련되는 상부맷돌(49)을 포함하되; 상기 상부지지판 고정수단은 2개 이상의 조정너트(57)를 조정하여 상기 상부지지판(43)의 설치높이를 조절할 수 있게 되는 것을 특징으로 한다. The present invention relates to a soymilk for soybean curd to grind soybean using a millstone and to deliver soybean milk therefrom. The composition is; A crushing section (1); A support frame 3 on which a drive motor 7 for starting the crushing section 1 is installed; And a hopper (5), wherein the crushing section (1) comprises: A base housing 9; A plate-shaped lower support plate 23 rotated by the drive motor 7; A lower millstone (31) fixedly installed on a bottom surface of the lower support plate (23); A cover plate 37; An upper support plate 43 installed to hang on the bottom surface of the cover plate 37; And an upper millstone (49) fixedly installed on a bottom surface of the upper support plate (43) and having an inlet hole (51) in the middle thereof; The upper support plate fixing means adjusts the height of the upper support plate 43 by adjusting two or more adjustment nuts 57.

Fermented foods containing biidobacterium

通过使用目前尚未用于食品中的、属于链状双歧杆菌种或假链状双歧杆菌种的双歧杆菌来制备发酵食品,所述发酵食品具有作为口服食品所具有的足够的稳定性和出色的风味。这些含双歧杆菌的发酵食品是通过使用选自链状双歧杆菌种和假链状双歧杆菌种的双歧杆菌发酵含有以豆乳作为主要成份的培养基而得到的。

Pure vegetable protein fermented milk and preparation method thereof

本发明涉及食品领域，具体涉及一种纯植物蛋白发酵乳及其制备方法。更具体地，本发明涉及制备植物蛋白浆料的方法以及由所述方法得到的植物蛋白浆料。本发明还涉及一种制备植物蛋白发酵乳的方法以及由所述方法得到的植物蛋白发酵乳。本发明提供的植物蛋白发酵乳，兼具较高的营养价值和优良的口感，成本相对较低，且工艺简单，并具有辅助降低血清胆固醇的功效。

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.

Juice squeezing extractor

본 발명은 점도가 높은 야채나 과일 등을 분쇄 압축하여 녹즙이나 주스를 만들거나 콩으로 두유를 만드는 착즙주스기에 관한 것으로서, 고속으로 분쇄하여 원심 분리방식으로 짜는 기존의 방식을 개선하여 영양소 및 맛의 파괴가 없고, 야채나 과일의 종류에 관계없이 탁월한 착즙주스기능을 발휘하면서 초저속회전방식으로 녹즙이나 주스의 신선도를 최대한 유지하고, 기기의 크기나 소음은 대폭 줄이고 조립, 분해, 세척을 간편하게 한 착즙주스기에 관한 것이다. The present invention relates to a juice juice machine that makes green juice or juice by crushing and compressing vegetables or fruits with high viscosity, or making soy milk with soybean, and improves the existing method of crushing at high speed and squeezing by centrifugation to improve nutrients and flavors. No destruction, excellent juice juice function regardless of vegetable or fruit type, ultra-low speed rotation method to maintain the freshness of green juice or juice to the maximum, greatly reduce the size and noise of the device, easy assembly, disassembly, cleaning It relates to juice juicer. 본 발명에 의하면 무엇보다도 콩을 마치 맷돌로 갈아서 눌러 짜는 원리를 이용하여 두유로 만들고 토마토, 키위나 딸기와 같이 점도가 높은 과일 등을 강판에 갈아서 눌러 짜는 방식으로 주스를 만드는 작용효과가 있으며, 착즙주스기의 하우징이 구동부 상측에 수직으로 조립되므로, 사용이나 보관시 많은 공간을 필요로 하지 않으며, 즙 배출구가 종래기술에 비하여 높은 곳에 위치하게 되므로 다양한 종류의 컵을 사용할 수 있는 효과가 있다. According to the present invention, first of all, the soymilk is made by using the principle of grinding milled beans and pressing them, and the juice is made by pressing and squeezing the fruits with high viscosity such as tomatoes, kiwi, and strawberries on a grater, and juice. Since the housing of the juicer is assembled vertically on the upper side of the drive unit, it does not require much space for use or storage, and since the juice outlet is located at a higher position than the prior art, various types of cups can be used. 주스기, 착즙, 저속회전, 진동체, 스크류 Juicer, juice, slow rotation, vibrating body, screw

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 ...

Soy oil maker

본 고안은 콩과 같은 재료를 분쇄하여 끓이는 공정을 간편하게 할 수 있고, 제조된 제품을 쉽게 이동시킬 수 있으며, 작업 후 용이하게 청소를 할 수 있는 두유제조기에 관한 것으로, 중앙내측에 구비된 대직경의 상목부와, 상기 상목부의 하측에 구비된 소직경의 하목부와, 상기 상목부와 하목부 사이에 구비되어 동력을 전달하는 구동모터와, 상기 구동모터의 하부 중심축상에 돌출된 단구동축과 제1 접합축으로 구비된 회전커버와; 상기 회전커버를 수용하여 지지하는 덮개부와; 상기 덮개부와 대향되는 하단에 구비되고, 상부에 두유제조시 열을 가하는 플레이트 형상의 가열판이 내장된 받침부와; 상기 덮개부와 받침부의 사이에 구비되어 덮개부와 받침부를 연결해 주고, 내측에 제어부를 포함하는 스탠드부와; 상기 덮개부의 하측에 구비되되 상기 회전커버의 단구동축 및 제1 접합축과 결합 또는 분리 가능한 장구동축 및 제2 접합축과, 상기 장구동축의 하단에 부착되어 재료를 분쇄하는 분쇄칼날과, 상기 제2 접합축의 외측에 구비되어 거품의 발생을 감지하는 제1 및 제2 거품감지침으로 구비된 원심분리통 캡과; 상기 원심분리통 캡의 끼움홈에 결합되는 돌출부를 구비하고, 외주연에는 미세한 거름망이 형성되는 원심분리통과; 상기 원심분리통을 수용하고, 상기 덮개부와 받침부 사이에 슬라이딩 방식으로 결합되어 제조된 두유를 담을 수 있는 수납통으로 구성된다. The present invention simplifies the process of boiling by grinding materials such as soybeans, can easily move the manufactured product, and can be easily cleaned after the work, the large diameter provided in the center An upper neck portion of the upper neck portion, a lower diameter lower neck portion provided at the lower side of the upper neck portion, a driving motor provided between the upper neck portion and the lower neck portion for transmitting power, and a single drive shaft protruding on the lower central axis of the driving motor; A rotating cover provided as a first bonding shaft; A cover part for receiving and supporting the rotary cover; A support part provided at a lower end opposite to the cover part and having a plate-shaped heating plate therein configured to apply heat when manufacturing soymilk on the upper part; A stand part provided between the cover part and the support part to connect the cover part and the support part, the stand part including a control part therein; A long drive shaft and a second joining shaft which are provided on the lower side of the cover part and can be combined or separated with the short drive shaft and the first joining shaft of the rotary cover, and a grinding blade attached to a lower end of the long drive shaft to crush material; A ...

Fermented milk

Method of controlling the heat unit of the device for cooking, device for cooking and device for producing soy milk

FIELD: heating. SUBSTANCE: method of controlling the heating unit of a cooking device, a cooking device, and a device for producing soy milk are provided. Method of controlling heating unit (104) of the cooking appliance includes: identification (S110) of conductive property (102) of the water and food mixture (101), at that conductivity property (102) of the mixture indicating the degree of risk of overflow of mixture (101); and sending (S120) control signal (103) with respect to heating unit (104) for heating mixture (101) based on detected conductivity property (102) of mixture (101) for controlling the operation of heating unit (104). EFFECT: with the help of embodiments for the presented disclosure, the overflow problem can be solved effectively with a low cost, the design of the cooking appliance can be greatly simplified, and at the same time, the temperature will remain close to the boiling point, that means the heating process is effective. 12 cl, 5 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 655 227 C2 (51) МПК A47J 27/62 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A47J 27/62 (2006.01) (21)(22) Заявка: 2016139265, 26.02.2015 (24) Дата начала отсчета срока действия патента: Дата регистрации: (73) Патентообладатель(и): КОНИНКЛЕЙКЕ ФИЛИПС Н.В. (NL) 24.05.2018 (56) Список документов, цитированных в отчете о поиске: WO 2013000790 A1, 03.01.2013. DE 07.03.2014 CN PCT/CN2014/073048; 31.03.2014 EP 14162696.0 (43) Дата публикации заявки: 09.04.2018 Бюл. № 10 202005013732 U1, 12.01.2006. CN 202858803 U, 10.04.2013. EP 1782717 A2, 09.05.2007. EP 2425751 A1, 07.03.2012. JP 2006130086 A, 25.05.2006. (45) Опубликовано: 24.05.2018 Бюл. № 15 (86) Заявка PCT: C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 07.10.2016 EP 2015/054083 (26.02.2015) (87) Публикация заявки PCT: 2 6 5 5 2 2 7 WO 2015/132136 (11.09.2015) R U 2 6 5 5 2 2 7 Приоритет(ы): (30) Конвенционный приоритет: R U 26.02. ...

METHOD FOR PRODUCING HEMP MILK

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2005 118 089 (13) A (51) ÌÏÊ A23C 11/10 (2006.01) A23J 1/14 (2006.01) A23J 3/30 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2005118089/13, 14.11.2003 (71) Çà âèòåëü(è): ÀÒÁ ÓÍÄ Ã, ÔÐÅÍÊÅÍÁÅÐÃÅÐ ÊÎÍÑÀËÒÈÍÃÒÐÅÉÄÈÍà ÃÌÁÕ (AT) (30) Ïðèîðèòåò: 14.11.2002 AT A 1720/2002 (43) Äàòà ïóáëèêàöèè çà âêè: 10.03.2006 Áþë. ¹ 7 (86) Çà âêà PCT: AT 03/00343 (14.11.2003) Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë.Èëüèíêà, 5/2, ÎÎÎ"Ñîþçïàòåíò", À.À.Ñèëàåâîé R U (57) Ôîðìóëà èçîáðåòåíè 1. Ñïîñîá èçãîòîâëåíè êîíîïë íîãî ìîëîêà, ïðè êîòîðîì ñåìåíà êîíîïëè çàòèðàþò ñ âîäîé è èçìåëü÷àþò èëè ðàçìàëûâàþò, ïðè÷åì â õîäå ñïîñîáà îñóùåñòâë þò ýêñòðàêöèþ ñåì í ïîñðåäñòâîì íàãðåòîé âîäû è ïîëó÷åííîå ñûðîå êîíîïë íîå ìîëîêî îòäåë þò îò òâåðäûõ âåùåñòâ ñåì í êîíîïëè, îòëè÷àþùèéñ òåì, ÷òî äë ïîëó÷åíè îñòàþùåãîñ áåç èçìåíåíè öâåòà, íå ñåðåþùåãî, ñâîáîäíîãî îò ãîðüêîãî ïðèâêóñà, ïðèãîäíîãî ê ïàñòåðèçàöèè è ñòåðèëèçàöèè êîíîïë íîãî ìîëîêà ïîñëå 5-12-÷àñîâîãî çàìà÷èâàíè ñåì í êîíîïëè ïðè òåìïåðàòóðàõ â èíòåðâàëå 5-35°Ñ â âîäå è ïðîìûâêè çàìî÷åííûå èëè çàòåðòûå òàêèì îáðàçîì ñåìåíà êîíîïëè à) ëèáî èçìåëü÷àþò èëè ðàçìàëûâàþò ïðè íàãðåâå äî òåìïåðàòóðû â èíòåðâàëå 8090°Ñ, ïîñëå ÷åãî îñóùåñòâë þò ýêñòðàêöèþ ïðè òåìïåðàòóðàõ íèæå 80°Ñ, á) ëèáî èçìåëü÷àþò èëè ðàçìàëûâàþò ñíà÷àëà ïðè òåìïåðàòóðàõ îò 0 äî ìàêñèìóì 80 °Ñ, à çàòåì ïîäâåðãàþò ãîð ÷åìó ðàñòâîðåíèþ èëè ðàñòâîðåíèþ â ãîð ÷åé âîäå èëè ãîð ÷åé ýêñòðàêöèè ïðè òåìïåðàòóðàõ â èíòåðâàëå 80-90°Ñ, ïîñëå ÷åãî îñóùåñòâë þò ðàçäåëåíèå íà îêàðó, ñîäåðæàùóþ ïðîòåèí è ÷àñòèöû îáîëî÷åê ñåì í êîíîïëè, è ñûðîå êîíîïë íîå ìîëîêî, êîòîðîå ìîæåò áûòü äîâåäåíî ïî ïîòðåáèòåë ëèáî íåïîñðåäñòâåííî â ñâåæåì ñîñòî íèè, ëèáî ïîñëå äàëüíåéøåé îáðàáîòêè, ïàñòåðèçàöèè, òåðìîñòåðèëèçàöèè è ò.ï. 2. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî ãîð ÷åå ðàñòâîðåíèå èëè ãîð ÷óþ ýêñòðàêöèþ ðàçìîëîòûõ ñåì í êîíîïëè îñóùåñòâë þò â òå÷åíèå 1,5-15 ìèí. 3. Ñïîñîá ïî ï.1 èëè 2, ...