ФУНКЦИОНАЛЬНЫЕ ВОЗМОЖНОСТИ ИЗОЛЯТА БЕЛКА КАНОЛЫ-II

Изобретение относится к пищевой промышленности. Изолят белка канолы, имеющий содержание белка по меньшей мере около 90 мас.% (N×6,25) применяется в качестве заменителя по меньшей мере одного компонента, обеспечивающего функциональные свойства в пищевой композиции. Изолят белка канолы представляет собой смесь изолята белка канолы в форме аморфной белковой массы, образующейся путем осаждения отстаиванием твердой фазы дисперсии белковых мицелл и смешивания аморфной массы с концентрированной надосадочной жидкостью со стадии осаждения, и имеет белковый профиль, отличный от белкового профиля изолята белка канолы, полученного стандартным способом. Белковый изолят канолы обладает высокими функциональными свойствами. 2 н. и 6 з.п. ф-лы, 21 табл.

СПОСОБ ПОЛУЧЕНИЯ ЩЕЛОЧНЫХ ГИДРОЛИЗАТОВ РАСТИТЕЛЬНЫХ БЕЛКОВ

Группа изобретений относится к пищевой, сельскохозяйственной, косметической и фармацевтической отраслям. Получают суспензию растительных белков, выбранных из группы, включающей гороховые белки, картофельные белки и кукурузные белки, с содержанием сухого вещества от 10 до 15%. Доводят рН смеси при перемешивании до значения от 9,5 до 10,5 в качестве единственного щелочного средства при помощи одного или нескольких гидроксидов щелочных металлов, выбранных из группы, включающей гидроксид натрия и гидроксид калия. Нагревают полученную суспензию при температуре от 70 до 80°С в течение от 4 до 6 ч. Нейтрализуют нагретую суспензию посредством минеральной кислоты, предпочтительно хлористоводородной кислоты. Сушат нейтрализованную суспензию для получения щелочного гидролизата. Щелочной гидролизат растительных белков имеет значение водорастворимости при рН 7,5 от 60 до 100%, предпочтительно от 80 до 98%, эмульгирующую способность от 60 до 90%, предпочтительно от 65 до 85%, среднюю длину пептидной ...

ФОРМОВАННЫЙ ПРОДУКТ - АНАЛОГ МЯСА

Изобретение относится к пищевой промышленности. Формованный продукт - аналог мяса, содержащий две смешанные части, каждая из которых имеет цвет, причём первая часть содержит текстурированный растительный белок и связующее вещество; вторая часть содержит растительный жир, который является твёрдым при температуре 25°С, и по меньшей мере 10% крахмала, подвергнутого физической обработке; причём цвет второй части отличается от цвета первой части; и при этом вторую часть смешивают с первой частью таким образом, чтобы придать продукту - аналогу мяса - визуальный облик продукта - аналога мяса с жировыми прослойками. Изобретение позволяет получить заменитель мяса, который вкусом, текстурой и внешним видом продуктов во время приготовления и изменениями во время кулинарной обработки соответствует натуральному мясному продукту. 14 з.п. ф-лы, 2 ил., 4 пр.

Способ получения биомодифицированного белкового продукта из тритикале

Изобретение относится к пищевой промышленности, а именно к получению модифицированных белковых продуктов. Проводят модификацию некрахмальных полисахаридов и белкового комплекса тритикалевой муки путем ферментативного гидролиза целлюлолитическими и протеолитическими ферментными препаратами с последующей его остановкой. Перед проведением ферментативного гидролиза проводят смешивание измельченного сырья с водой. Гидролиз проводят при оптимальных условиях для действия ферментов и насыщающих концентрациях субстрата, остановку гидролиза осуществляют нагреванием суспензии с последующим разделением полученной суспензии на твердый остаток и жидкую фракцию биомодифицированного продукта. Изобретение позволяет переработать сырье с высоким содержанием периферийных частей, с повышенным выходом продукта, а также глубиной и степенью гидролиза, высокой биологической ценностью и определенными функционально-технологическими свойствами. 2 табл., 2 пр.

БЕЛКОВЫЙ ПИЩЕВОЙ ИНГРЕДИЕНТ (ВАРИАНТЫ)

Изобретение относится к белковому пищевому ингредиенту. В одном варианте неочищенный соевый белковый материал функционального пищевого ингредиента имеет азотный индекс растворимости примерно 30-80% и, по крайней мере, одну из следующих характеристик: индекс устойчивости по отношению к соли, гидратационную емкость по воде, вязкость. В другом варианте неочищенный соевый белковый материал функционального пищевого ингредиента имеет, по крайней мере, одну из следующих характеристик: вес геля водной суспензии или прочность охлажденного геля. Белковый пищевой ингредиент получают гидратацией раздробленного или сыпучего неочищенного соевого белкового материала. Изобретение позволяет получить неочищенный соевый белковый материал, который имеет низкое содержание олигосахаридов рафинозы и стахиозы, но без сопутствующей высокой цены переработки. 11 с.п. ф-лы, 12 табл.

Способ изготовления продукта - аналога мясного фарша и продукт - аналог мясного фарша

Изобретение относится к пищевой промышленности. Предлагается способ изготовления продукта - аналога мясного фарша, включающий: получение экструдата растительного белка путём мокрого экструдирования; получение смеси 14-16% вес./вес. соевого белка в воде; получение имитатора жира путём эмульгирования белковой дисперсии и липидной фазы; измельчение экструдата растительного белка; измельчение имитатора жира; смешивание. Причём к конечной смеси добавляют 0,2-0,6 M хлорида натрия. Изобретение позволяет получить растительные бургеры, которые полностью соответствуют по внешним и вкусовым качествам мясным продуктам, а также относятся к продуктам с «чистой этикеткой». 4 з.п. ф-лы, 3 ил., 1 табл., 7 пр.

ИЗОЛЯТ БЕЛКА КАНОЛЫ И СПОСОБ ЕГО ПОЛУЧЕНИЯ

Изобретение относится к производству изолятов белка канолы. Изолят белка канолы состоит преимущественно из белка канолы 2S и обладает улучшенной растворимостью, имеет повышенное содержание белка канолы 2S и пониженное содержание белка канолы 7S. Изолят белка канолы изготовляется путем тепловой обработки водного супернатанта от образования и осаждения белковых мицелл канолы, вызывающей осаждение белка 7S, который выпадает в осадок и удаляется. Альтернативно изолят белка канолы может быть получен селективной мембранной обработкой, в которой водный раствор белка канолы, содержащий белки канолы 12S, 7S и 2S, подвергается первой селективной мембранной обработке с удерживанием белков канолы 12S и 7S в ретентате, который подвергается затем сушке для получения изолята белка канолы, состоящего преимущественно из белка канолы 7S, и пропусканием белка канолы 2S через мембрану. Пермеат подвергается второй селективной мембранной обработке с удерживанием белка канолы 2S и пропусканием низкомолекулярных ...

Способ переработки шрота подсолнечника

Изобретение относится к получению белковых продуктов. Способ переработки шрота подсолнечника включает его предварительное измельчение с последующим фракционированием в сепараторе с получением фракций сходовой, крупок и муки, переработку сходовой фракции на драных системах, воздушно-ситовое сепарирование фракции крупок на ситовеечных машинах, окончательную переработку сходовых фракций последней драной системы и относов ситовеечных машин в вымольной системе и формирование потоков готовой продукции - крупки, муки и лузги. Способ позволяет получить шрот фракции F с сырым протеином 48-50% и сырой клетчаткой 8%, а также низкопротеиновую фракцию с остаточным содержанием сырого протеина 24% и клетчаткой 34% и лузгу с остаточным содержанием сырого протеина 16% и клетчаткой 41%. 3 табл., 3 пр.

СПОСОБ ПОЛУЧЕНИЯ МОДИФИЦИРОВАННОГО ПИЩЕВОГО БЕЛКОВОГО ПРОДУКТА ИЗ СЕМЯН ЛЬНА

Изобретение относится к пищевой промышленности. Способ получения модифицированных белковых продуктов предусматривает модификацию белкового комплекса семян льна масличного путем ферментного гидролиза в процессе проращивания в течение 36-48 часов с последующей его остановкой. Остановка гидролиза осуществляется нагревом пророщенных семян до температуры 85±5°С. Перед проведением ферментного гидролиза проводят замачивание семян подогретой водой в соотношении 3-4:1 в течение 40-50 минут с последующей промывкой проточной водой при соотношении вода-семена как 5-10:1 с одновременным увлажнением семян до влажности 180-200%. Предлагаемый способ позволяет получить белковый продукт с улучшенными функциональными свойствами при удалении нитрилглигозида линамарина. 1 з.п. ф-лы, 1 табл.

Копирующие мясо пищевые продукты

Изобретение относится к пищевой промышленности, а именно к заменителям мяса на растительной основе. Копирующий мясо пищевой продукт включает: от 0,01% до 5% в весовом отношении белка, содержащего гемовое железо; 10% или более в весовом отношении растительного белка; сахар и аминокислоту или серосодержащее соединение, где копирующий мясо пищевой продукт не содержит продуктов животного происхождения, где приготовление копирующего мясо пищевого продукта приводит к получению по меньшей мере двух летучих соединений, которые имеют запах, связанный с мясом, по сравнению с контрольным копирующим мясо пищевым продуктом, который не содержит белок, содержащий гемовое железо. Изобретение позволяет получить заменяющую мясо композицию, которая точно воспроизводит вкус, текстуру, аромат или цвет мясного продукта животного происхождения. 12 з.п. ф-лы, 17 ил., 1 пр.

СОЕВЫЙ БЕЛКОВЫЙ ИЗОЛЯТ, ОБОГАЩЕННЫЙ АГЛЮКОНИЗОФЛАВОНАМИ (ВАРИАНТЫ)

Изобретение относится к получению белковых изолятов, обогащенных аглюконизофлавонами. Соевый белковый материал, содержащий глюконизофлавоны, экстрагируют водным экстрагентом с рН, соответствующим изоэлектрической точке белкового материала. Образуется водный экстракт. Глюконизофлавоны подвергают реакции с ферментом бета-глюкозидазой или эстеразой. Для получения изолятов, обогащенных аглюконизофлавонами, значение рН экстракта доводят до изоэлектрической точки растительного белкового материала, в результате чего происходит осаждение белкового материала. Затем белковый материал отделяют, получая белковый изолят, обогащенный аглюконизофлавонами. Соевый белковый изолят содержит в пересчете на сухое вещество, по крайней мере, 1,5 мг/г генистеина или, по крайней мере, 1,0 мг/г даидзеина. Изобретение позволяет получить соевый белковый изолят, обогащенный веществами, способными замедлить рост раковых клеток. 2 с. и 3 з.п.ф-лы, 2 табл.

СПОСОБЫ И КОМПОЗИЦИИ ПРИГОДНЫХ К ПОТРЕБЛЕНИЮ МАТЕРИАЛОВ

Группа изобретений относится к пищевым продуктам, а именно к продуктам, имеющим неживотную основу аналогам пищевых продуктов животного происхождения. Матрица аналога мяса содержит один или более растительных белков, сахар, выбранный из глюкозы, рибозы, сахарозы, фруктозы, ксилозы, мальтодекстрина и их комбинаций, по меньшей мере одно соединение серы, выбранное из метионина, цистеина и тиамина, и 0,01-5% по массе матрицы аналога мяса рекомбинантного гемсодержащего белка, где при приготовлении матрицы аналога мяса образуются по меньшей мере два летучих соединения, которые связаны с ароматом, подобным говядине. 2 н. и 25 з.п. ф-лы, 4 ил., 11 табл., 37 пр.

СПОСОБЫ И КОМПОЗИЦИИ ДЛЯ ПРЕДМЕТОВ ПОТРЕБЛЕНИЯ

Группа изобретений относится к пищевой промышленности и биотехнологии. Копирующий мясо пищевой продукт включает по меньшей мере один выделенный и очищенный железосодержащий белок, который не выделен из животного, и указанному пищевому продукту придана форма для потребления человеком. Количество указанного белка составляет 10 вес.% или более от указанного белкового содержимого. В качестве указанного белка может быть использована соя или горох. В качестве железосодержащего белка используют гемоглобин, миоглобин, леггемоглобин, несимбиотический гемоглобин, хлорокруорин, эритрокруорин, нейроглобин, цитоглобин, протоглобин, усеченный 2/2 глобин, HbN, цианоглобин, HbO, Glb3 и цитохромы, HGbI, бактериальный гемоглобин, миоглобин инфузорий или флавогемоглобин. В качестве варианта копирующий мясо пищевой продукт содержит гемосодержащий белок, растительный белок в количестве 10 вес.% или более, сахар и серосодержащее соединение, где продукт не содержит продуктов животного происхождения. Группа изобретений ...

ИСПОЛЬЗОВАНИЕ ФЕРМЕНТАТИВНО ГИДРОЛИЗОВАННОГО РАСТИТЕЛЬНОГО БЕЛКА В ПИВОВАРЕНИИ ФЕРМЕНТИРОВАННЫХ НАПИТКОВ

Изобретение относится к пивоваренной промышленности. Способ сокращения времени ферментации ферментированного напитка включает: a) получение ферментативно гидролизованного растительного белка из кукурузной глютеновой муки, b) после стадии а) смешивание гидролизованного растительного белка с ферментируемой средой; где его концентрация составляет 1-30 г/гектолитр ферментируемой среды; и c) ферментацию смеси со стадии b) в течение первого времени ферментации с получением ферментированного напитка, выбранного из пива и напитков, полученных из пива, причём первое время ферментации меньше, чем второе время ферментации контрольного ферментированного напитка, полученного без ферментативно гидролизованного растительного белка. Также описан способ приготовления ферментированного напитка с использованием ферментативно гидролизованного растительного белка из кукурузной глютеновой муки. Изобретение позволяет сократить время ферментации, улучшить стабильность пены и получить напиток без ухудшения цветовых ...

ПОДОБНЫЙ МОЛОДОМУ СЫРУ ПИЩЕВОЙ ПРОДУКТ, А ТАКЖЕ СПОСОБ ЕГО ПОЛУЧЕНИЯ

Изобретение относится к пищевой промышленности. Способ получения предпочтительно веганского, подобного молодому сыру пищевого продукта, с твердостью, измеренной при 10°C на приборе для определения текстуры, у которого круглый штамп площадью 1,27 см2 проникает в образец, выдерживавшийся при 10°C в течение 12 ч, со скоростью 2 мм/с, причем твердость соответствует максимальному поглощению энергии датчиком силы, в диапазоне значений от 0,2 Н до 7,0 Н, предпочтительно от 0,5Н до 2,5Н, с весовой долей сухого вещества от 6% до 60% и обшей весовой долей жира от 0,92% до 30%, включает этапы: приготовление перекачиваемой массы на основе воды, а также орехов и/или ядер, предпочтительно миндаля; получение пищевого продукта из перекачиваемой массы. Также описан сам пищевой продукт и его применение как в качестве самостоятельного продукта питания, так и в качестве начинки. Изобретение позволяет получить продукт, по своим вкусовым качествам максимально приближенный к классическому молодому сыру на основе ...

СПОСОБ ПОЛУЧЕНИЯ ЙОДИРОВАННОГО ПИЩЕВОГО ПРОДУКТА

Изобретение может быть использовано в пищевой промышленности, в частности для устранения йодной недостаточности с пищевыми продуктами. Проводят подготовку йодированных элементов ферментативным или химическим путем и вводят их в пищевой продукт. Йодированные элементы в пищевом продукте находятся в свободном состоянии. В качестве йодированных элементов используют животные и/или растительные белки, и/или белки микробиологического происхождения или аминокислоты, полученные из них. Способ позволяет повысить качество и снизить себестоимость устранения йодной недостаточности в организме биологического объекта с пищевыми продуктами за счет использования органических природных составляющих. 17 з.п.ф-лы. 1 ил.

СПОСОБ ПОЛУЧЕНИЯ ИЗОЛЯТА ГОРОХОВОГО БЕЛКА

Изобретение относится к пищевой промышленности. Описан способ получения горохового изолята, характеризующийся тем, что осуществляют предварительную промывку гороховой муки в кислой среде при гидромодуле ГМ=1:5, рН=4,5, Т=50°С в течение 30 минут, затем осуществляют щелочную экстракцию промытой гороховой муки при ГМ=1:5, рН=9,0, Т=40°С в течение 60 минут, кислотное осаждение экстракта в изоэлектрической точке при Т=(20-25)°С, рН=4,5 в течение 30 минут, после чего проводят нейтрализацию и сушку белковой пасты в распылительной сушке с получением горохового изолята. Изобретение обеспечивает наличие светлого цвета у изолята горохового белка с массовой долей протеина более 85% на абсолютно сухое вещество, нейтрального вкуса и запаха как в сухом виде, так и в виде 5%-ного раствора в питьевой воде, а также обладание высокими функционально-технологическими свойствами, в частности высокой растворимостью. 7 табл., 2 пр.

КОЛЛАГЕНО-РАСТИТЕЛЬНАЯ КОМПОЗИЦИЯ ДЛЯ ПИЩЕВЫХ ПРОДУКТОВ

Изобретение относится к пищевой промышленности. Коллагено-растительная композиция для пищевых продуктов содержит сухой гидролизат из кожи рыб 60-70 с молекулярной массой коллагеновых волокон 200-300 кДа, муку из семян льна 20-35 и муку из клубней топинамбура 10-15. Исходные компоненты выражены в мас.ч. Изобретение направлено на увеличение влагосвязывающей способности, улучшение структурно-механических свойств и повышение пищевой ценности в пищевых продуктах при добавлении композиции в них. 1 табл.

СПОСОБ СНИЖЕНИЯ ФЕРМЕНТАТИВНОЙ АКТИВНОСТИ СЕМЯН ЛЬНА

Изобретение относится к пищевой и кормовой отраслям промышленности. Очищают семена льна от примесей, пропаривают их водяным паром до влажности 20-25% в течение 15-20 мин. Осуществляют термическую обработку методом ИК-облучения при температуре 120°С в течение 80-90 с. Охлаждают до температуры окружающей среды. Изобретение позволяет получить стабилизированный продукт с высокой питательной и биологической ценностью, увеличить объем семян при сохранении целостности формы и улучшения вкусовых качеств, расширить ассортимент биологически активного сырья. 1 табл., 4 пр.

Способ приготовления мясных биточков функционального назначения

Изобретение относится к пищевой промышленности, в частности к производству комбинированных мясо-растительных продуктов, и может быть использовано при производстве рубленых полуфабрикатов или блюд из рубленого мяса. Способ получения мясных биточков функционального назначения включает приготовление мясного фарша на основе говядины, подготовку дополнительных компонентов, их смешивание, формование, панирование и приготовление. В качестве одного из дополнительных компонентов используют предварительно регидратированный соево-грибной гранулят при соотношении гранулят: вода 1:2. Гранулят получают из нерастворимого соево-грибного остатка. Перемешивание компонентов осуществляют в соответствии с рецептурой, г: мясо котлетное говяжье – 62,0; соево-грибной гранулят регидратированный – 13,0; лук репчатый – 10,0; сухари панировочные – 10,0; чеснок – 1,0. Способ позволяет получить мясные биточки, обогащенные пищевыми волокнами и минеральными веществами, высокими органолептическими показателями. 1 ил., ...

Способ получения муки из жмыха масличных культур

Изобретение относится к масложировой и пищевой промышленности. Способ получения муки из жмыха масличных семян включает предварительное измельчение жмыха, дополнительное измельчение предварительно измельченного жмыха, просеивание размола на ситах. При этом в качестве жмыха используют льняной жмых с массовой долей масла 7-11% на абсолютно сухое вещество и соевый жмых с массовой долей масла 5,0-9,0% на абсолютно сухое вещество, которые после дополнительного измельчения смешивают при следующих соотношениях, мас.%: льняной жмых - 5-23, соевый жмых - 77-95, полученную смесь измельчают, получаемый размол просеивают на ситах с размером отверстий 250, 450, 710 мкм, а сход с сит 450 мкм и 710 мкм подвергают дополнительному измельчению. Изобретение позволяет повысить в белках муки из жмыха содержание лизина, привести соотношение жирных кислот ω-6:ω-3 до значений от 3:1 до 5:1, а также повысить окислительную устойчивость масла в муке из жмыхов, следовательно, и срок ее годности, термоустойчивость муки ...

СПОСОБ И УСТАНОВКА ДЛЯ ПЕРЕРАБОТКИ ЭКСТРАКЦИОННОГО ШРОТА ИЗ СЕМЯН ПОДСОЛНЕЧНИКА ДЛЯ КОРМЛЕНИЯ СЕЛЬСКОХОЗЯЙСТВЕННЫХ ЖИВОТНЫХ

... 1. Способ безотходной переработки экстракционного шрота из семян подсолнечника стандартного качества для кормления сельскохозяйственных животных, отличающийся тем, что экстракционный шрот, состоящий из шелухи, частиц зерен и шелухи с прилипающими к ней частицами зерен подвергают измельчению и механическому структурированию, причем образовавшиеся комки экстракционного шрота измельчают, шелуху отделяют от прилипающих частиц зерен, подвергают грубому измельчению с сохранением и улучшением структуры клетчатки, получаемые структурированные частицы разделяют на две фракции с разным содержанием сырого белка и сырой клетчатки, причем сначала из процесса структурирования выделяют фракцию, содержащую белок с низкой долей шелухи и высоким содержанием сырого белка, пригодную для кормления нежвачных животных, а в качестве остатка получают содержащую клетчатку фракции с высокой долей шелухи и низким содержанием сырого белка, пригодную для кормления жвачных животных. 2. Способ по п.1, отличающийся тем ...

ФУНКЦИОНАЛЬНОСТЬ БЕЛКОВОГО ИЗОЛЯТА ИЗ СЕМЯН КАНОЛЫ

... 1. Пищевая композиция, содержащая пищевой продукт и, по меньшей мере, один компонент, обеспечивающий функциональность в указанной пищевой композиции, отличающаяся по меньшей мере частичной заменой указанного по меньшей мере одного компонента по существу не денатурированным изолятом белка канолы, имеющим содержание белка, по меньшей мере, 100 мас.% при определении его по азоту ×6,25 по Кьельдалю. 2. Композиция по п.1, характеризующаяся тем, что указанный изолят белка канолы находится в виде аморфной белковой массы, образованной путем осаждения твердой фазы из водной дисперсии мицелл белка канолы. 3. Композиция по п.2, характеризующаяся тем, что указанная аморфная белковая масса используется в сухом виде.

ПОЛУЧЕНИЕ ИЗОЛЯТА БЕЛКА КАНОЛЫ И ЕГО ПРИМЕНЕНИЕ В АКВАКУЛЬТУРЕ

... 1. Способ получения изолята белка канолы, включающий(а) экстрагирование муки из масличных семян канолы с тем, чтобы вызвать солюбилизацию белка в указанной муке из масличных семян канолы и образование водного белкового раствора, имеющего содержание белка от 5 до 40 г/л и рН от 5 до 6,8;(б) отделение водного белкового раствора от остаточной муки из масличных семян канолы;(в) повышение концентрации белка в указанном водном белковом растворе, по меньшей мере, до 50 г/л при одновременном поддержании ионной силы раствора, в основном, постоянной с помощью селективной мембранной техники с получением концентрированного белкового раствора и(г) сушку концентрированного белкового раствора для получения изолята белка канолы, имеющего содержание белка, по меньшей мере, 90 мас.% (N×6,25), предпочтительно, по меньшей мере, 100 мас.% в сухом веществе.2. Способ по п.1, отличающийся тем, что указанный изолят белка канолы имеет белковый профиль канолы, который включает от 25 до 55 мас.% белка канолы 2S, от ...

СПОСОБ ПОЛУЧЕНИЯ ЩЕЛОЧНЫХ ГИДРОЛИЗАТОВ РАСТИТЕЛЬНЫХ БЕЛКОВ

... 1. Способ получения щелочного гидролизата растительных белков, отличающийся тем, что он включает следующие этапы:1) получения суспензии растительных белков, выбранных из группы, включающей гороховые белки, картофельные белки и кукурузные белки, с содержанием сухого вещества от 10 до 15%,2) доведения рН при перемешивании до значения от 9,5 до 10,5 при помощи в качестве единственного щелочного средства одного или нескольких гидроксидов щелочных металлов, выбранных из группы, включающей гидроксид натрия и гидроксид калия,3) нагревания суспензии, полученной таким образом, при температуре от 70 до 80°С в течение от 4 до 6 часов,4) нейтрализации указанной нагретой суспензии посредством минеральной кислоты, предпочтительно хлористоводородной кислоты,5) сушки нейтрализованной суспензии для получения щелочного гидролизата.2. Щелочной гидролизат растительных белков, полученный с помощью способа по п.1, отличающийся тем, что он имеет:- значение водорастворимости при рН 7,5 от 60 до 100%, предпочтительно ...

МОДИФИЦИРОВАННЫЙ МАТЕРИАЛ ИЗ СЕМЯН МАСЛИЧНЫХ КУЛЬТУР(ВАРИАНТЫ), СПОСОБ ЕГО ПОЛУЧЕНИЯ(ВАРИАНТЫ) И СОДЕРЖАЩАЯ ЕГО ПИЩЕВАЯ КОМПОЗИЦИЯ

... 1. Способ получения модифицированного материала из семян масличных культур, отличающийся тем, что осуществляют экстракцию материала из семян масличных культур водным раствором с образованием суспензии твердых частиц в экстракте из семян масличных культур и пропускают полученный экстракт через систему фильтрации, включающую микропористую мембрану, с образованием первого пермеата и обогащенного белком ретентата, при этом используют микропористую мембрану, характеризующуюся величиной отсечения молекулярной массы (ОММ) по меньшей мере 25000 и фильтрующей поверхностью с краевым углом смачивания не более 30°. 2. Способ по п.1, отличающийся тем, что дополнительно проводят диафильтрацию обогащенного белком ретентата посредством системы фильтрации с получением диафильтрационного ретентата, содержащего растворенные твердые вещества, обогащенные белком, и диафильтрационного пермеата, объединяют первый пермеат и диафильтрационный пермеат с образованием объединенного пермеата и разделяют объединенный ...

СПОСОБ ПОЛУЧЕНИЯ ПИЩЕВЫХ ВОДОРАСТВОРИМЫХ КОМПЛЕКСОВ СОЕВОГО БЕЛКА

Использование: в пищевой промышленности при производстве жидких пищевых продуктов. Сущность: из соевого белка и гидратированного геля фосфата щелочноземельного металла готовят 5 - 20% суспензии, при этом гель фосфата щелочноземельного металла получают путем взаимодействия гидроокиси щелочноземельного металла с фосфорной кислотой при pH реакционной среды 7,5 - 9,5, гель вводят в количестве, обеспечивающем содержание металла в продукте 1,5 - 3,5 мас.% в пересчете на сухой белок, полученную смесь высушивают. Возможно нагревание суспензии соевого белка до 104,4 - 204,4°С до или после смешивания, а содержание в геле твердых частиц может быть 7 - 10 мас.%, pH соевого белка может находиться в пределах 6,5 - 7,5, сушку можно вести в распыленной форме. 4 з.п. ф-лы, 2 табл.

Способ получения изолята подсолнечного белка

Изобретение относится к пищевой промышленности, в частности к способу получения белковых изолятов. Способ получения белкового изолята включает первую промывку подсолнечной белковой муки при рН=5-5,5, при температуре 30-40°С в течение 20-40 минут, разделение осадка и фильтрата, вторую промывку при рН=4-4,5, при температуре 30-40°С в течение 30-40 минут, разделение осадка и фильтрата, щелочную экстракцию при температуре 55-60°С, рН=10,5-11,5 в течение 50-60 минут с добавлением 0,2% перекиси водорода, разделение осадка и экстракта, кислотное осаждение экстракта при температуре 50-60°С, рН=4-4,5 в течение 20-40 минут с получением белковой пасты, разделение полученной белковой пасты и осадка, нейтрализацию белковой пасты и сушку в распылительной сушке с получением белкового изолята. Изобретение позволяет повысить эффективность очистки белкового сырья от полифенольных соединений для получения светлых изолятов белка, не дающих последующего зеленого окрашивания при различных режимах технологической ...

БЕЛКОВАЯ СУСПЕНЗИЯ ИЗ ПИВНОЙ ДРОБИНЫ, СПОСОБ И УСТАНОВКА ДЛЯ ЕЕ ПОЛУЧЕНИЯ

Изобретение относится к пивоваренной промышленности. Способ переработки пивной дробины с получением белковой суспензии с влажностью не более 95% и содержанием белка не менее 50,0 мас.% в сухом остатке заключается в том, что пивная дробина подвергается разрыхлению на вибросите, измельчению на коллоидной мельнице с добавлением воды или фугата до получения пастообразной однородной массы из пивной дробины, а затем эта масса подвергается обработке в шнековом экстракторе для дальнейшего измельчения и разделения на 2 фракции: пищевая суспензия с влажностью 90-95%, в которой остаются все питательные, в том числе и белковые вещества пивной дробины, и измельченная шелуха. После этого суспензия передается на механическую фильтрацию и из нее удаляются остатки измельченной шелухи. Изобретение позволяет получить продукт с содержанием белка не менее 50 мас.% в сухом остатке с пищевой энергетической ценностью 250±15 ккал при упрощении способа ее получения. 3 н. и 13 з.п. ф-лы, 3 ил., 3 табл.

СПОСОБ ПОЛУЧЕНИЯ ГИДРОЛИЗАТА ИЗ ШЕЛУХИ ГРЕЧИХИ В КАЧЕСТВЕ ЗАМЕНЫ КАКАО-ПОРОШКА ДЛЯ ПРЯНИЧНЫХ И КОНДИТЕРСКИХ ИЗДЕЛИЙ

Изобретение относится к пищевой промышленности. Измельчают шелуху гречихи, осуществляют гидролиз сырья раствором гидроксида натрия при соотношении их веса от 1:3 до 1:20. Выдерживают смесь от 2 до 6 ч при температуре 50-110°С. Полученный материал охлаждают до 25-40°С и нейтрализуют соляной кислотой до рН=6-7. Вводят в материал ферментный препарат целлюлолитического действия в количестве 0,01-0,4% от массы смеси. Выдерживают в течение 0,5-6 ч при температуре 30-60°С и инактивируют фермент в течение 5 мин при температуре 100°С. Охлаждают, отделяют гречневый гидролизат фильтрацией, а осадок высушивают до влажности 9-11% при щадящих температурных режимах при температуре 20±2°С. Изобретение обеспечивает сокращение продолжительности гидролиза и получение легкоусвояемого пищевого продукта 1 з.п. ф-лы, 2 табл., 6 пр.

Способ переработки шрота подсолнечника

СПОСОБ ГРАНУЛИРОВАНИЯ

... 1. Способ производства ферментирующего продукта, предусматривающий приготовление теста при добавлении воды к сухой клейковине в количестве от 19 до 60% в расчете на вес теста, формование гранул из теста и, если необходимо, добавление воды для доведения содержания влаги от 35 до 60% от общего веса гранул перед стерилизацией гранул пропариванием. 2. Способ по п. 1, в котором для производства гранул используется клейковина из одного или нескольких источников происхождения. 3. Способ по п. 1, в котором сухая клейковина представляет собой клейковину пшеницы, кукурузы или риса. 4. Способ по п. 1, в котором используемая сухая клейковина является нативной пшеничной клейковиной, пшеничная клейковина девитализирована перед добавлением воды. 5. Способ по п. 4, в котором девитализацию осуществляют при температуре от 60 до 200oС в течение периода времени от 3 ч до 5 с. 6. Способ по п. 4, в котором девитализацию осуществляют с помощью перегретого пара, горячего воздуха, в сушилке, в печи или аппарате ...

СПОСОБ ПОЛУЧЕНИЯ ИЗОЛЯТА БЕЛКА ЛЬНА

... 1. Способ получения изолята белка льна, характеризующийся:предварительной экстракцией масличных семян льна для удаления слизи из них,дроблением экстрагированных масличных семян для извлечения масла и получения муки и обработкой муки для извлечения из нее изолята белка льна.2. Способ по п.1, характеризующийся тем, что указанная предварительная экстракция масличных семян для удаления слизи из них осуществляется с применением умеренно-щелочного водного раствора щелочного материала, предпочтительно имеющего рН от 7,5 до 9 и предпочтительно с концентрацией умеренно-щелочного материала от 0,2 до 0,7 М.3. Способ по п.2, который осуществляется при температуре 30-70°С, предпочтительно при 50°С. и при соотношении семян и раствора от 1:1 до 1:10, предпочтительно от 1:5 до 1:10.4. Способ по п.2, который осуществляется путем перемешивания масличных семян в водном растворе в течение 15-60 мин, предпочтительно от 30 до 60 минут.5. Способ по п.2, характеризующийся тем, что проводятся многократные экстракции ...

СПОСОБ ПЕРЕРАБОТКИ ПОДСОЛНЕЧНОГО ШРОТА С ПОЛУЧЕНИЕМ РАСТИТЕЛЬНОГО УГЛЕВОДНО-БЕЛКОВОГО КОРМА (ВАРИАНТЫ)

УМЕНЬШЕНИЕ ОКРАШИВАНИЯ БЕЛКОВОГО ИЗОЛЯТА КАНОЛЫ

... 1. Способ получения белкового изолята канолы, включающий: переработку семян канолы с образованием белковой муки канолы, экстракцию белковой муки канолы с образованием водного белкового раствора, концентрирование водного белкового раствора и выделение белкового изолята канолы из концентрированного водного белкового раствора, отличающийся тем, что указанный способ включает, по меньшей мере, одну технологическую стадию, в результате которой получается белковый изолят канолы, имеющий меньшее окрашивание. 2. Способ по п.1, отличающийся тем, что указанная, по меньшей мере, одна стадия включает, по меньшей мере, одну из следующих: (a) обработка семян для осуществления инактивации мирозиназы в семенах; (b) проведение указанной стадии экстракции с использованием, по меньшей мере, одной из: i) экстракции в присутствии антиоксиданта, ii) экстракции муки канолы, из которой растворитель удален на воздухе, iii) обработка белкового раствора канолы, по меньшей мере, одним реагентом, адсорбирующим окрашивающие ...

СПОСОБ ИЗГОТОВЛЕНИЯ ФОРМОВАННОГО ПРОДУКТА - АНАЛОГА МЯСА

СПОСОБЫ И КОМПОЗИЦИИ ПРИГОДНЫХ К ПОТРЕБЛЕНИЮ МАТЕРИАЛОВ

ПРИМЕНЕНИЕ НЕМОЛОЧНОГО НАПИТКА С РИСОВЫМИ И ГОРОХОВЫМИ БЕЛКАМИ ДЛЯ ПИТАНИЯ МЛАДЕНЦЕВ С АЛЛЕРГИЕЙ НА КОРОВИЙ БЕЛОК

Группа изобретений относится к пищевой промышленности. Раскрыто применение немолочного напитка с улучшенными органолептическими свойствами для питания младенцев с аллергией на коровий белок, где напиток содержит гидролизованные рисовые белки, гороховые белки и необязательно свободные аминокислоты, причем гороховые белки используют в количестве от 10 до 90 мас.%, а гидролизованные рисовые белки - в количестве по меньшей мере 10 мас.%, при этом гороховые белки, гидролизованные рисовые белки и необязательная свободная аминокислота образуют все содержание белка в немолочном напитке. Также раскрыто применение гороховых и рисовых белков для улучшения органолептических свойств немолочного напитка. Группа изобретений позволяет применять немолочный напиток для питания младенцев с аллергией на коровий белок без горечи и неприятного вяжущего привкуса с соответствующим возрасту аминокислотным профилем, а также использовать гороховые и гидролизованные рисовые белки для получения напитка с улучшенными ...

Пищевая зернистая икра

METHOD FOR PRODUCTION OF PROTEIN-VEGETABLE PRODUCT

Способ получения белково-овощного продукта и белково-овощной продукт

Использование: пищевая промышленность . Сущность изобретения: способ пол- учения белково-овощного продукта включает смешивание замороженного продукта животного происхождения с белково- растительным экстрактом (соевый экстракт) до получения гранул, при этом воду берут в количестве, недостаточном для полной гидратации экстракта. 2 с. и 6 з.п. ф-лы, 2 табл.

Enzymatische Hydrolyse von Proteinen

Enzymatische Hydrolyse von Proteinen

Aus entfettetem Reiskeim abgeleiteter Lipasehemmer

PANIERKRUMEN ÜBERZUG-ZUSAMMENSETZUNG

VERFAHREN ZUR HERSTELLUNG MIKROBIOLOGISCH STABILER PROTEINSUSPENSIONEN

VERFAHREN ZUR BEHANDLUNG VON PFLANZENPROTEIN

Verfahren zur Gewinnung einer pflanzlichen Proteinfraktion, insbesondere zur Herstellung von pflanzlichem Speiseeis

Verfahren zur Gewinnung einer pflanzlichen Proteinfraktion, bei dem Pflanzenteile mit Wasser oder einem wasserhaltigen Lösungsmittel versetzt werden, um pflanzliche Proteine aus den Pflanzenteilen zu lösen und/oder dispergieren, bei dem eine pflanzliche Proteinfraktion aus der auf diese Weise erhaltenen wasserhaltigen Mischung mit einem Trennverfahren abgetrennt wird, bei dem zur Abtrennung der pflanzlichen Proteinfraktion eine Substanz mit lipophilen Grenzflächen in die Mischung eingebracht wird, an der sich in der Mischung gelöste und/oder dispergierte Proteine mit lipophilen oder amphiphilen Gruppen anlagern, und bei dem die Substanz mit den angelagerten Proteinen von der Mischung abgetrennt wird, wobei als Substanz mit lipophilen Grenzflächen Pflanzenöl und/oder Pflanzenfett in die Mischung eingebracht wird.

Improved heat gellable protein isolate

Starch is used to enhance the gel hardness of heat set protein gels. The protein gels are formed from dispersions of a vegetable protein micellar mass manipulated with respect to pH and ionic strength to a pH up to about 6.0 and an ionic strength of greater than 0.2 M.

Functional protein concentrates and isolates

RAPIDLY REHYDRATING MEAT ANALOGUE

WATER-DISPERSIBLE COMPOSITION AND PROCESS FOR ITS PRODUCTION

... 1537011 Edible water-dispersible compositions SOC DES PRODUITS NESTLE SA 18 Jan 1977 [13 Feb 1976] 01908/77 Heading A2B An edible water-dispersible composition comprises co-agglomerated particles of a non- dispersible material with SiO 2 , the particles being coated with an edible fat. The coagglomerates may be made by subjecting particles of the non-dispersible material and SiO 2 to high shear mixing. The SiO 2 may have a particle size of less than 5 microns and is used in a quantity of up to 8% based on the non-dispersible material. The non-dispersible material may have a particle size of up to 100 microns and may be e.g. pregelatinised starch, dehydrated cheddar cheese, wheat flour, dried pea powder, skimmed milk powder, buttermilk powder, soy protein isolate, non-dairy cream powder, cocoa powder, sodium caseinate, or xanthan gum. The fat may be used in quantities of 5-30% based on the weight of co-agglomerate and may be corn, cotton seed or soybean oil or an animal fat. The fat may ...

PROCESS FOR THE FUNCTIONAL PROPERTIES OF PROTEIN MATERIAL

Process of tanning of the proteinic substances in particular of the vegetable proteinic substances such as proteins of oilseeds and tanned proteinic substances obtained by this process

FOODSTUFF COMPRISING PROTEINS ESSENTIALY OF VEGETABLE ORIGIN AND PROCESS FOR PREPARING SAME

FOODSTUFF COMPRISING PROTEINS ESSENTIALY OF VEGETABLE ORIGIN AND PROCESS FOR PREPARING SAME

Vegetable meat

Vegetable meat is a high nutritional vegetable food, which uses gluten proteins, minerals, vitamins and food fibres of cereals and legumes. Vegetable meat is obtained by mixing a percentage of gluten with a percentagee of one or more cereal flowers, or with a percentagee of one or more legume flowwers, or with a percentage of one or more cereal and legume flowers together. This mixture is seasoned with natural spices according to the taste required and then kneaded and worked with water or vegetable broth and aterwards boiled. By changing the various percentages of the components and the different kinds of flowers, various types of vegetable meat are obtained: steak, stew, mince, hamburger, sausage, pizzaiola, mortadella, ham, bresaola, guanciale, etc. It is has a cyclindrical shape with rounded ends.

Procede et composition de conservation en boites

Vegetable meat

FOODSTUFF COMPRISING PROTEINS ESSENTIALY OF VEGETABLE ORIGIN AND PROCESS FOR PREPARING SAME

PROCEDURE FOR THE TREATMENT OF POTATO PROTEIN

PROCEDURE FOR THE CRACKING OF OIL SEED EN PRESSKUCHEN AND - FLOURS

PROCEDURE FOR THE IMPROVEMENT OF PROTEIN PRODUCTS

TREATMENT OF ÖLSAATEN

INSOLUBLE PROTEIN PARTICLES

REKOMBINANTE BACTERIAL ONE PHYTASEN AND YOUR USE

COMPOSITION FOR THE CHANGE OF MILK POWDER

ERHÍHTE PRODUCTION OF ÍLSAATPROTEIN

IMPROVED SUDSY OF BEER

PANIERKRUMEN COAT COMPOSITION

PROCEDURE FOR THE PRODUCTION EIDOTTER REPLACEMENT

CANOLAPROTEINISOLAT COMPOSITIONS

PROCEDURE FOR THE PRODUCTION OF PROTEIN PREPARATIONS WITH TO A LARGE EXTENT CONTINUOUS CHARACTERISTICS CONCERNING SOLUBILITY AND FUNCTIONALITY WITHIN A PH RANGE OF FOR INSTANCE PH 3 TO PH 10

PROCEDURE FOR THE PRODUCTION OF FOOD-ABLE PROTEINS FROM A PROTEINHALTIGEN SUBSTANCE.

PROCEDURE FOR DECOLORIZING SUBSTANCES COLORED BY TETRAPYRROLI CONNECTIONS AND THE RECEIVED PRODUCTS.

METHOD FOR THE PRODUCTION OF A PROTEIN HYDROLYSATE FROM VEGETABLE

ENZYMATIC HYDROLYSIS OF PROTEINS

PROTEINISOLATE, COMPOSITIONS, PROTEINISOLATE CONTAINING, AND PROCEDURE FOR YOUR USE

PROCEDURE FOR THE PRODUCTION OF A FOOD COMPOSITION

EXTRUDING OF PROTEIN HYDROLYSATES

PROTEIN STRENGTH COMPOSITION AND MEAT EMULSION CONTAINING THIS COMPOSITION

LIPOAMINOSAUREN, YOUR PRODUCTION AND USE

VERFHAREN FOR THE TREATMENT OF PLANZLICHEM PROTEIN AND FROM THIS MANUFACTURE OF NOURISHING PRODUCTS

CLEANING OF PROTEINS

CAROB GERM PARLIAMENTARY GROUP WITH HIGH PROTEIN CONTENT

PROCEDURE AND PLANT FOR THE PROCESSING OF EXTRACTION PELLET FROM SUNFLOWER SEED FOR THE ANIMAL NUTRITION

PROCEDURE FOR THE PELLETIEREN

PRODUCTION OF HIGH-QUALITY PROTEIN ISOLATES FROM DEFATTED MEALS OF BRASSICA SEEDS

Improving the sensory quality profile of plant protein based compositions

The invention relates generally to the field of improving the sensory quality profile of plant protein based compositions. In particular, the invention relates to the removal of undesired plant-like aroma and astringent / bitter taste from plant protein based compositions. For example, the invention relates to a process for improving the sensory quality of a plant protein containing composition comprising the steps of bringing the plant protein containing composition in contact with a food grade oily composition, and removing the oily phase from the plant protein containing composition.

Pet food compositions for weight management in pets with adverse food reaction

The presently disclosed subject matter provides a hypoallergenic palatable composition. The composition includes at least about 25% of at least partially hydrolysed proteins and at least about 10% of crude fibers by weight, based on the total weight of dry matter of the composition. The composition can be used to achieve weight loss and/or weight management of pet animals affected with adverse food reactions (AFR), particularly cutaneous adverse food reactions (CAFR).

Non-dairy food composition and process for preparation thereof

The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium; and wherein the composition is devoid of additives. The composition of the invention is free of cholesterol, low in saturated fats and methods for making them. In a particular aspect of the present invention, the non-dairy food composition is employed as an animal fat substitute to mimic the appearance and texture of adipose tissue as well as appealing mouthfeel and texture in meat-analogues.

Structured protein food

DRY VEGETABLE PROTEIN ISOLATE

Low fat frozen confectionery product

Fusion of bioactive molecules

Fusion-proteins containing an enzyme, preferably a feed or food enzyme, coupled to a gut surface-binding domain are presented. The fusion-proteins can be used to promote feed utilization in animals. In a particular example, a Fusion enzyme according to the invention comprising a gut-surface-binding polypeptide segment linked to a phytase show an increased resident time in the gut, which leads to an increased amount of time given to the enzyme to catalyse the corresponding reaction which finally leads to improved feed utilisation.

Method and system for solubilizing protein

Production of soluble protein solutions from pulses

Canola protein isolate compositions

Method for extracting and improving digestibility of palmaria palmata proteins

PRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("S702")

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution. 1. A method of producing a soy protein product having a soy protein content of at least about 60 wt % (N×6.25) , dry weight basis , which comprises:(a) extracting a soy protein source with an aqueous calcium salt solution to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution,(b) separating the aqueous soy protein solution from residual soy protein source,(c) concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique,(d) optionally diafiltering the concentrated soy protein solution, and(e) drying the concentrated and optionally diafiltered soy protein solution.2. The method of wherein said calcium salt is calcium chloride.3. The method of wherein said calcium chloride solution has a concentration of less than about 1.0 M.4. The method of wherein said calcium chloride solution has a concentration of about 0.10 to about 0.15 M.5. The method of wherein said extraction step is effected at a temperature of about 15° C. to about 35° C.6. The method of wherein said extraction step is carried out at a pH of about 5 to ...

PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES

A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product. 1. A method of producing a pulse protein product having a protein content of at least about 60 wt % , preferably at least about 90 wt % , (N×6.25) on a dry weight basis , which comprises:(a) extracting a pulse protein source with an aqueous calcium salt solution to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution,(b) at least partially separating the aqueous pulse protein solution from residual pulse protein source,(c) optionally diluting the aqueous pulse protein solution,(d) adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified aqueous pulse protein solution,(e) optionally clarifying the acidified pulse protein solution if it is not already clear,(f) alternatively from steps (b) to (e), optionally diluting and then adjusting the pH of the combined aqueous pulse protein solution and residual pulse protein source to a pH of about 1.5 to about 4.4 then separating the acidified aqueous pulse protein solution from residual pulse protein source,(g) optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by a selective membrane technique,(h) optionally diafiltering the optionally ...

Functional hemp protein extraction

A protein development process including soaking and cleaning the hemp as necessary, combining the hemp and water in a desired ratio and emulsifying the mixture in a high shear processing blender until green oil is evident, and add protein, if desired.

NOVEL CANOLA PROTEIN ISOLATE

A novel canola protein isolate consisting predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed. Alternatively, the novel canola protein isolate may be derived from a selective membrane procedure in which an aqueous canola protein solution containing 12S, 7S and 2S canola proteins is subjected to a first selective membrane technique to retain 12S and 7S canola proteins in a retentate, which is dried to provide a canola protein isolate consisting predominantly of 7S canola protein, and to permit 2S canola protein to pass through the membrane. The permeate is subjected to a second selective membrane technique to retain 2S canola protein and to permit low molecular weight contaminants to pass through the membrane, and the retentate from the latter membrane technique is dried. 1. A composition comprising:a first isolated or purified protein component of a plant origin anda second isolated or purified protein component of the same plant origin, said second isolated or purified protein component being different from said first isolated or purified protein component;wherein, upon heat treatment of an about 1% w/v dispersion of the composition in water at a pH of between about 6 to about 7 at about 85° C. for about 10 minutes, less than about 15% of the composition is insoluble.2. The composition of wherein claim 1 , upon said heat treatment claim 1 , less than 10% of the composition is insoluble.3. The composition of wherein claim 1 , upon said heat treatment claim 1 , substantially none of the composition is insoluble.4. The composition of wherein the plant is canola claim 1 , ...

POWDEROUS FORMULATIONS OF FAT-SOLUBLE ACTIVE INGREDIENTS

Stable powderous formulations containing a fat-soluble active ingredient, e.g., vitamin A, in a matrix of a native lupin protein composition are disclosed. 1. Stable powderous formulations comprising a fat-soluble active ingredient in a matrix of a native lupin protein composition wherein the protein is cross-linked.2. Formulations according to claim 1 , wherein the lupin protein composition is a lupin protein isolate having a protein content of more than 90 wt.-%.3. Formulations according to claim 1 , wherein the lupin protein composition is a lupin protein concentrate having a protein content of about 60-90 wt.-%.4. Formulations according to claim 1 , wherein the lupin protein composition is a lupin protein flour having a protein content of about 40-60 wt.-%.5. Formulations according to claim 1 , wherein the native lupin protein composition is selected from the group consisting of a lupin protein isolate having a protein content of more than 90 wt.-% claim 1 , a lupin protein concentrate having a protein content of about 60-90 wt.-% claim 1 , a lupin protein flour having a protein content of about 40-60 wt.-% claim 1 , and mixtures of any of the foregoing.6. Formulations according to claim 1 , wherein the fat-soluble active ingredient is vitamin A claim 1 , D claim 1 , E or K claim 1 , or a carotenoid claim 1 , or a polyunsaturated fatty acid claim 1 , or esters thereof claim 1 , or mixtures thereof.7. Formulations according to claim 1 , wherein the fat-soluble active ingredient is a plant or animal oil or fat claim 1 , particularly sunflower oil claim 1 , palm oil or corn oil.8. Formulations according to claim 1 , comprising additionally a reducing sugar claim 1 , particularly glucose claim 1 , fructose claim 1 , or xylose.9. Formulations according to claim 1 , wherein the protein is cross-linked.10. Food claim 1 , beverages claim 1 , animal feeds claim 1 , cosmetics or drugs comprising a formulation according to .11. A process for the preparation of a ...

COMPOSITIONS OF FAT-SOLUBLE ACTIVE INGREDIENTS CONTAINING PLANT PROTEIN-SOY POLYSACCHARIDE COMPLEXES

The present invention relates to compositions comprising a) 0.1 to 70 weight-% based on the composition of one or more fat-soluble active ingredients; b) one or more plant protein(s) chosen from the group of proteins suitable for food application; and c) one or more soy soluble polysaccharide(s); wherein the sum of the amount of protein(s) and the amount of polysaccharide(s) represents 10 to 85 weight-% based on the composition in dry matter and, wherein the weight ratio of protein(s) to polysaccharide(s) is chosen like 1:b with the proviso that b is comprised between 0.5 and 15. 2. Composition according to claim 1 , characterized in that the fat-soluble active ingredient(s) (one or more compounds) are selected from the group consisting of vitamin A claim 1 , D claim 1 , E claim 1 , K and derivatives thereof; polyunsaturated fatty acids; lipophilic health ingredients; carotenoids; and flavoring or aroma substances as well as mixtures thereof.3. Composition according to claim 1 , characterized in that fat-soluble active ingredient(s) (one or more compounds) are carotenoids claim 1 , especially beta-carotene claim 1 , lycopene claim 1 , lutein claim 1 , bixin claim 1 , astaxanthin claim 1 , apocarotenal claim 1 , beta-apo-8′-carotenal claim 1 , beta-apo-12′-carotenal claim 1 , canthaxanthin claim 1 , cryptoxanthin claim 1 , citranaxanthin and/or zeaxanthin.4. Composition according to claim 2 , characterized in that the lipophilic health ingredient(s) (one or more compounds) are selected from the group consisting of resveratrol; ligusticum; ubichinones and/or ubiquinols (one or more components) claim 2 , preferred coenzyme Q 10 claim 2 , coenzyme Q 9 claim 2 , and/or their reduced forms (the corresponding ubiquinols); genistein and alpha-lipoic acid.5. Composition according to claim 1 , characterized in that the proteins are plant protein(s) (one or more compounds) selected from the group consisting of soy protein claim 1 , lupin protein claim 1 , pea protein and ...

GLAZING AGENT FOR BAKED GOODS

The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of vegetable protein, optionally homogenise the vegetable protein solution, heat vegetable protein solution at a temperature of from 100 to 155° C. for 0.1 seconds to 60 minutes. The present invention is also directed to a glazing agent obtainable by the method and to a glazing agent comprising a solution of 5 to 15 wt % of vegetable protein with a viscosity of 35 m Pa·s or lower. Furthermore the present invention is directed to the use of a vegetable protein solution as a glazing agent for baked goods. 1. A method to produce a glazing agent comprising the steps of:(a) dispersing a vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of said vegetable protein;(b) optionally homogenizing the vegetable protein solution; and(c) heating said vegetable protein solution at a temperature of from 100 to 155° C. for 0.1 seconds to 60 minutes, wherein the vegetable protein is selected from the group consisting of pulse, soy wheat gluten and any combination thereof, and wherein the vegetable protein solution has a pH of at least 7.0 before heating.2. The method according to claim 1 , wherein the vegetable protein is a pulse protein claim 1 , selected from the group consisting of chickpea claim 1 , pea claim 1 , lentil claim 1 , wild bean and lupin.3. The method according to claim 1 , wherein the vegetable protein solution is from 7 to 11 wt % vegetable protein.4. The method according to claim 1 , wherein the vegetable protein solution is heated at a temperature of from 120 to 135° C. claim 1 , preferably 125-130° C.5. The method according to claim 1 , wherein the vegetable protein solution is heated for 30 seconds to 15 minutes claim 1 , preferably for 1 to 3 minutes.6. A glazing agent comprising:a vegetable protein and water solution having 5 to 15 weight ...

PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM PULSES

Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material. 1. A method of producing a pulse protein product having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis , which comprises:(a) effecting a first extraction of a pulse protein source with an aqueous calcium salt solution to cause solubilization of a portion of the extractable pulse protein in the pulse protein source to form a first aqueous pulse protein solution and a partially extracted pulse protein source, said first extraction being effected using a calcium salt solution having a calcium salt concentration of less than about 0.10 M in an amount of about 6 to about 20 L per Kg of pulse protein source,(b) effecting a second extraction of the residual partially extracted pulse protein source with an aqueous calcium salt solution to cause solubilization of further quantities of extractable pulse protein from the protein source and to form a second aqueous pulse protein solution and residual pulse protein source, said second extraction being effected using a calcium salt solution in an amount of about less than 5 L per Kg of partially extracted pulse protein source, said calcium salt solution having a concentration that provides an overall calcium salt concentration of less than about 1.0 M,(ci) separating the second aqueous pulse protein solution from the residual pulse protein source,(di) after said separation step, combining the first aqueous pulse protein solution and the second aqueous pulse protein solution to provide a combined aqueous pulse protein solution,(ei) optionally diluting the combined aqueous pulse protein solution,(fi) adjusting the pH of the combined aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified aqueous pulse protein solution,(gi) optionally clarifying the acidified pulse protein solution if it is not already clear,(hi) optionally ...

PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM PULSES

Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material. 1. A method of producing a pulse protein product having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis , which comprises:(a) effecting a first extraction of a pulse protein source with water in an amount of about 6 to about 20 L per Kg of pulse protein source to cause solubilization of a portion of the extractable pulse protein in the pulse protein source to form an aqueous pulse protein solution,(b) adding calcium salt to the aqueous pulse protein solution to provide a calcium salt concentration in the solution of less than about 0.10 M, then separating the first residual solids to form a first aqueous calcium salt containing pulse protein solution,(c) effecting a second extraction of the wet, first residual solids with an aqueous calcium salt solution to cause solubilization of further quantities of extractable pulse protein to form a second aqueous calcium salt containing pulse protein solution and second residual solids, said second extraction being effected using a calcium salt solution having a concentration to provide an overall calcium salt concentration of less than 1.0 M in an amount of about less than 5 L per Kg of wet first residual solids,(di) separating the second aqueous calcium salt containing pulse protein solution from the second residual solids,(ei) after said separation step, combining the first aqueous calcium salt containing pulse protein solution and the second aqueous calcium salt containing pulse protein solution to provide a combined aqueous pulse protein solution.(fi) optionally diluting the combined aqueous pulse protein solution,(gi) adjusting the pH of the combined aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified aqueous pulse protein solution,(hi) optionally clarifying the acidified pulse protein solution if it is not ...

FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF

A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more. 111-. (canceled)12. A soybean emulsion composition comprising a protein at a content of 25 wt % or more in terms of dry basis , and a fat at a content of 100 wt % or more (as an extract with a chloroform/methanol mixed solvent) relative to the protein content , wherein the soybean emulsion composition has an LCI value of 60% or more.13. The soybean emulsion composition according to claim 12 , further comprising a fiber at a content of 10 wt % or less in terms of dry basis.15. The process for producing a soybean emulsion composition according to claim 14 , further comprising homogenizing the recovered insoluble fraction claim 14 , subjecting the homogenized fraction to a solid-liquid separation to remove a fiber claim 14 , and then recovering a supernatant.16. (canceled)17. A process for concentrating a fat of a soybean material claim 14 , comprising adding water to fat-containing soybean to prepare a suspension liquid claim 14 , subjecting the suspension liquid to a solid-liquid separation to transfer neutral lipid and polar lipid to an insoluble fraction claim 14 , removing a soluble fraction comprising protein and sugar claim 14 , and then recovering the insoluble fraction claim 14 , wherein the fat-containing soybean comprises a fat ...

PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM PULSES

Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material. 1. A method of producing a pulse protein product having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis , which comprises:(a) mixing a pulse protein source with water and separating the resulting slurry into a water-soluble fraction and fractions of coarse, water insoluble solids and fine, water-insoluble solids,(b) concentrating the water-soluble fraction from step (a) while maintaining the ionic strength substantially constant by membrane filtration to provide a concentrated soluble fraction having about 25 to about 75% of the volume of the initial water-soluble fraction,(d) combining the concentrated soluble fraction with the water-insoluble solids fractions from step (a) to provide a mixture,(e) adding a calcium salt to the mixture to provide a calcium salt concentration of less than about 1.0 M and to provide an aqueous solution of pulse protein and residual solids material,(fi) separating the aqueous solution of pulse protein from the residual solids material,(gi) optionally diluting the aqueous solution of pulse protein, and(hi) adjusting the pH of the aqueous solution of pulse protein to a pH of about 1.5 to about 4.4 to produce an acidified aqueous pulse protein solution, or(fii) optionally diluting the aqueous pulse protein solution and residual solids material,(gii) adjusting the pH of the aqueous pulse protein solution and residual solids material to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, and(hii) separating the acidified aqueous pulse protein solution from residual solids material,(i) optionally clarifying the acidified pulse protein solution if it is not already clear,(j) optionally concentrating the acidified aqueous pulse protein solution while maintaining the ionic strength substantially constant by a selective membrane technique,(k) ...

SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2")

An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material. 1. A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. with a natural pH in aqueous solution of about 6.1 to about 8 and which has a non-beany flavour.2. The soy protein product of wherein the pH is about 6.5 to about 7.5.3. The soy protein product of which has a protein content of at least about 90 wt % (N×6.25).4. The soy protein product of which has a protein content of at least about 100 wt % (N×6.25).5. A food composition comprising a soy protein product as claimed in .6. The food composition of which is a processed meat product.7. The food composition of which is a baked good.8. The food composition of which is a nutrition bar.9. The food composition of which is a dairy analogue or alternative product.10. The food composition of wherein the dairy analogue or alternative product is a beverage or a frozen dessert.11. A method of producing a soy protein product as claimed in claim 1 , which comprises:providing an aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range,adjusting the pH of the solution to about pH 6.1 to about 8, andoptionally drying the entire pH adjusted sample oroptionally recovering and drying any precipitated material oroptionally heat treating the pH-adjusted solution and then drying the entire sample oroptionally heat treating ...

PREPARATION OF SOY PROTEIN ISOLATE USING CALCIUM CHLORIDE EXTRACTION ("S703")

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks. 1. A method of producing a soy protein product having a soy protein content of at least about 60 wt % (N×6.25) on a dry weight basis , which comprises:(a) extracting a soy protein source with an aqueous calcium salt solution at a pH of about 1.5 to about 5 to cause solubilization of soy protein from the soy protein source and to form an aqueous soy protein solution,(b) separating the aqueous soy protein solution from residual soy protein source,2. The process of wherein said extraction step is effected using an aqueous calcium chloride solution having a concentration of less than about 1.0 M.3. The process of wherein said aqueous calcium chloride solution has a concentration of about 0.10 to about 0.15 M.4. The process of wherein said extraction step is effected at a temperature of about 15° to about 35° C.5. The process of wherein said aqueous soy protein solution has a protein concentration of about 5 to about 50 g/L.6. The process of wherein said protein concentration is about 10 to about 50 g/L.7. The process of wherein said aqueous calcium salt solution contains an antioxidant.8. The process of wherein claim 1 , following said separation step claim 1 , said aqueous soy protein solution ...

Preparation of canola protein isolate and use in aquaculture

A canola protein isolate useful in aquaculture is formed by a procedure in which canola oil seed meal is extracted to cause solubilization of protein in the canola oil seed meal to form an aqueous protein solution having a protein content of about 5 to about 40 g/L and a pH of about 5 to about 6.8. After separation of the aqueous protein solution from the residual canola oil seed meal, the protein concentration is increased to at least about 50 g/L while maintaining the ionic strength substantially constant by using a selective membrane technique. The concentrated protein solution is dried to provide a canola protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b.

SOLVENT BASED DE-OILING FOR PLANT BASED PROTEIN EXTRACTION

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

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. 1. A method for obtaining a yield of refined protein component from a non-animal natural and/or modified non-animal natural source comprising the steps of:a) obtaining a protein preparation from the non-animal natural or modified non-animal natural source;b) washing the protein preparation at a wash pH;c) extracting the protein preparation at an extraction pH to obtain an aqueous protein solution;d) separating the aqueous protein solution from non-aqueous components;e) adding salt;f) precipitating the protein from the aqueous protein solution at a precipitation pH to obtain a protein precipitate;g) separating the protein precipitate from non-precipitated components; andh) washing the protein precipitate to obtain the refined protein component at the substantial yield.2. The method of claim 1 , wherein the non-animal natural or modified non-animal natural source is a plant.3. The method of claim 1 , wherein the plant is a legume.4. The method of claim 1 , wherein the legume is pea.5. The method of claim 1 , wherein the wash pH is between about 3 and about 5.6. The method of claim 1 , wherein the extraction pH is between about 8 and about 9.7. The method of claim 1 , wherein the salt added is calcium dichloride at a concentration of between about 50 mM and about 100 mM.8. The method of claim 1 , wherein the precipitation pH is between about 5 and about 6.9. The method of claim 1 , wherein the method further comprises the step of adding between about 0.05% and about 12% by weight of polysaccharide to the aqueous protein solution.10. The method of claim 1 , wherein the yield is between about 50% and about 90%.11. A ...

PROCESS FOR PRODUCING PROTEIN PREPARATIONS FROM SUNFLOWER SEEDS AND PROTEIN PREPARATIONS PRODUCED THREFROM

In a process for producing protein preparations from sunflower seeds a protein-containing flour made of dehulled and deoiled sunflower seeds preferably having a protein solubility in water at pH 6 of >15% by mass and/or at pH 7 of >25% by mass relative to the protein content in the flour is subjected to at least one extraction step with water at a pH of more than 4 and less than 9 to obtain a liquid phase as an extract and a solids-rich phase as a raffinate. Before and/or during the extraction step the oxygen concentration in the water is reduced to a value<7 mg/l and/or an oxidation activity is reduced by addition of antioxidant components to the water. 1. A process for producing protein preparations from sunflower seeds with at least the following steps:providing a protein-containing flour from dehulled and deoiled sunflower seeds witha hull content<10% by mass,an oil content<8% by mass,a protein content>35% by mass andperforming at least one or more extraction steps with water at a pH of more than 4 and less than 9 with the protein-containing flour, after which one or more extraction step(s) a liquid phase is obtained as an extract and a solid-rich phase is obtained as a raffinate,separating the extract and the raffinate, andconcentrating and/or drying the extract and drying the raffinate,wherein before and/or during the one or more extraction step(s) an oxygen concentration in the water is reduced to a value<7 mg/l and/or an oxidation activity is reduced by the addition of antioxidant components to the water and/or components with reductive effect are added.2. The process according to claim 1 , characterized in that the protein-containing flour has a protein solubility in water at pH 6 of >15% by mass and/or at pH 7 of >25% by mass relative to the protein content in the flour.3. The process according to claim 1 , characterized in thatin order to reduce the oxygen concentration in the water, the one or several extraction steps are carried out under air pressure ...

METHODS FOR THE PREPARATION OF A PLANT PROTEIN COMPOSITION

The present invention provides methods for the preparation of protein base compositions using antioxidants with heat treatment. 1. A method for preparing a protein base composition , comprising:i) extracting a composition comprising one or more plant proteins from a source thereof, in an aqueous solution to provide an aqueous composition;ii) heating the aqueous composition to a temperature of 260° F.-300° F. in the presence of one or more anti-oxidant compounds or compositions; andiii) isolating a protein-containing fraction from the aqueous composition to provide a protein base composition, optionally using ultrafiltration or microfiltration.2. The method of claim 1 , wherein the plant protein source is a pulse protein claim 1 , optionally selected from pea and/or chickpea.3. The method claim 1 , wherein i) and iii) are carried out at a temperature of not more than 100° F. claim 1 , optionally claim 1 , not more than 85° F.4. The method of claim 1 , wherein ii) is carried out for a duration of time between 1-300 seconds.5. The method of claim 1 , wherein the one or more anti-oxidant compositions of ii) are at least one water soluble anti-oxidant composition and at least on lipid soluble anti-oxidant composition.6. The method of claim 1 , wherein the anti-oxidant compound or composition is a vitamin.7. The method of claim 1 , wherein the anti-oxidant compound or composition is 1% to 0.01% w/w of the total aqueous composition.8. The method of claim 1 , wherein the pH of the plant composition is maintained at about 6-8.9. The method of claim 1 , further comprising separating the aqueous plant protein solution from an insoluble plant protein source prior to ii).10. The method of claim 1 , further comprising formulating the protein base composition into a food or beverage composition.11. A protein base composition wherein at least 80% or more particles have a maximum dimension equal to or less than 1 μm.12. A protein base composition wherein at least 90% or more ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat. 130-. (canceled)31. A meat replica food product comprising:a heme-iron-containing protein;10% or more by weight of a plant protein;a sugar; anda sulfur compound, an amino acid, or a combination thereof;wherein the meat replica food product contains no animal myoglobin,wherein cooking the meat replica food product results in the production of at least two volatile compounds that have a meat-associated aroma as compared to a corresponding meat replica food product lacking the heme-iron-containing protein.32. The meat replica food product of claim 31 , wherein the meat replica food product contains between 0.01% and 5% claim 31 , by weight claim 31 , of the heme-iron-containing protein.33. The meat replica food product of claim 32 , wherein the meat replica food product contains between 0.05 and 2% claim 32 , by weight claim 32 , of the heme-iron-containing protein.34. The meat replica food product of claim 32 , wherein the meat replica food product contains between 0.05 and 0.6% claim 32 , by weight claim 32 , of the heme-iron-containing protein.35. The meat replica food product of claim 31 , wherein the one or more heme-iron-containing proteins are selected from the group consisting of leghemoglobin claim 31 , non-symbiotic hemoglobin claim 31 , chlorocruorin claim 31 , erythrocruorin claim 31 , protoglobin claim 31 , a cytochrome claim 31 , a cyanoglobin claim 31 , and a flavohemoglobin.36. The meat replica food product of claim 35 , wherein the heme-iron-containing protein is leghemoglobin.37. The meat replica food product of claim 31 , wherein the heme-iron-containing protein is a globin.38. The meat replica food product of claim 31 , wherein the heme-iron-containing protein comprises an amino acid sequence having at least 70% homology to any of the amino acid sequences set forth in SEQ ID NOs: 1-3.39. The meat replica food product of claim ...

LOW SODIUM PROTEIN ISOLATE

The present invention pertains to a plant protein, including isolates and concentrates, preferably leguminous protein isolates, more preferably pea protein isolates characterized in that it contains less than 0.6% by dry weight of sodium on dry matter and below 1% by dry weight of calcium. The invention further relates to processes of extraction and purification of the plant proteins, including isolate and concentrate, preferably leguminous protein isolates, more preferably pea protein isolates of the invention. Finally, the invention also relates to the application of plant proteins, including isolate and concentrate, preferably leguminous protein isolates, more preferably pea protein isolates, of the invention, in the food, feed and pharmaceutical industries. 1. Plant protein , preferably a plant protein isolate , more preferably a leguminous protein isolate , even more preferably a pea protein isolate , wherein its maximum content of sodium is below 0.6% by dry weight on dry matter , and its content of calcium is below 1% by dry weight on dry matter.2. Plant protein claim 1 , preferably a plant protein isolate claim 1 , more preferably a leguminous protein isolate claim 1 , even more preferably a pea protein isolate claim 1 , as recited in claim 1 , wherein it contains above 80% by dry weight of protein richness on dry matter.3. Plant protein claim 1 , preferably a plant protein isolate claim 1 , more preferably a leguminous protein isolate claim 1 , even more preferably a pea protein isolate claim 1 , as recited in claim 1 , wherein its potassium content is between 0.5 and 3% by dry weight of its dry matter.4. Plant protein claim 1 , preferably a plant protein isolate claim 1 , more preferably a leguminous protein isolate claim 1 , even more preferably a pea protein isolate claim 1 , as recited in claim 1 , wherein its maximum sodium content is preferably below 0.2% claim 1 , more preferably below 0.1% by dry weight on dry matter and its potassium content is ...

MICRO-, SUBMICRO- AND NANO-STRUCTURES CONTAINING AMARANTH PROTEIN

The invention relates to micro-, submicro- or nano-structures comprising amaranth protein, optionally combined with at least one other biopolymer, which structures are suitable for use as an encapsulation matrix. In particular, the invention relates to micro-, submicro- or nano-structures comprising amaranth protein and a polysaccharide. The invention also relates to the production method thereof, said method comprising an electrospinning, electrospraying or blow spinning step. The encapsulated product is characterised in that it comprises an encapsulation matrix formed by micro-, submicro- or nano-structures of the invention and at least one functional ingredient. The invention further relates to the method for obtaining same. 1. Micro- , submicro- or nano-structures comprising amaranth protein , combined or not with at least another biopolymer.2. Micro- claim 1 , submicro- or nano-structures according to claim 1 , suitable for use as encapsulation matrixes.3. Micro- claim 1 , submicro- or nano-structures according to claim 1 , wherein they are shaped as fibre or capsule.4. Micro- claim 1 , submicro- or nano-structures according to claim 1 , wherein the biopolymer is a polysaccharide.5. Micro- claim 4 , submicro- or nano-structures according to claim 4 , wherein the polysaccharide is pullulan.6. Micro- claim 1 , submicro- or nano-structures according to claim 1 , wherein the amaranth protein to biopolymer ratio is between 30:70 and 100:0.7. Micro- claim 6 , submicro- or nano-structures according to claim 6 , wherein the amaranth protein to biopolymer ratio is between 50:50 and 80:20.8. Micro- claim 1 , submicro- or nano-structures according to claim 1 , wherein they comprise one or more additives.9. Micro- claim 8 , submicro- or nano-structures according to claim 8 , wherein the additive is a surfactant.10. Method for obtaining micro- claim 1 , submicro- and/or nano-structures as described in claim 1 , comprising an electrospinning claim 1 , electrospraying or blow ...

PLANT PROTEIN AND ITS METHOD OF PREPARATION

The invention relates to a plant protein isolate containing less than 10 microgram, preferably less than 5 microgram, of the sum of hexanal, 2-pentyl-furan, (E)-2,4,heptadienal and 1-octen-3-ol per gram of dry matter and its method of preparation. The plant protein is preferably obtained from leguminous plant, more preferably from pea or fava bean, most preferably from pea. The method for extracting the plant protein isolate consists of the steps: (a) providing a protein containing seed, (b) milling said seed, (c) suspending the milled seed in water, (d) extracting proteins from said milled suspension and (e) washing the extracted proteins with water at a temperature between 60° C. and 100° C. and at a pH in the range of 4 to 5.5. 1. A plant protein isolate containing less than 10 μg , preferably less than 5 μg of the sum of hexanal , 2-pentyl-furan , (E)-2 ,4 , heptadienal and 1-octen-3-ol per gram of dry matter.2. The plant protein isolate of claim 1 , wherein the protein isolate is obtained from a leguminous plant claim 1 , preferably from pea or fava bean claim 1 , more preferably from pea.3. The plant protein isolate of claim 1 , containing less than 5 mg of total saponins per gram of dry matter.4. A method for extracting a plant protein isolate according to claim 1 , comprising the steps of:(a) providing a protein containing seed, preferably leguminous seed, more preferably pea seed;(b) milling said seed;(c) suspending the milled seed in water;(d) extracting proteins from said milled suspension;(e) washing the extracted proteins with water at temperature between 60° C. and 100° C., preferably between 75° c. and 95° c., and pH in the range of 4 and 5.5, preferably between 4.5 and 5;(f) optionally passing the washed proteins obtained at the end of step (e) through a shearing pump or a homogenizer to improve protein functionality; and(g) optionally drying the proteins obtained in step (e) or (f).5. The method of claim 4 , wherein the volume of water needed to ...

MYCELIATED VEGETABLE PROTEIN AND FOOD COMPOSITIONS COMPRISING SAME

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated. 132-. (canceled)33. A method to produce a food composition , comprising the steps of:(a) providing a myceliated high-protein food product, comprising the steps of either:{'i': Lentinula edodes, Agaricus', 'Pleurotus', 'Boletus', 'Laetiporus, '(i) providing an aqueous medium comprising a high-protein material, wherein the aqueous medium comprises at least 60 (w/w) protein on a dry weight basis, wherein the media comprises at least 50 g/L protein and wherein the high protein material is from a plant source comprising soy; inoculating the medium with a fungal culture wherein the fungal culture comprises spp., spp., spp., or spp, and culturing the medium to produce a myceliated high-protein food product, wherein the myceliated high-protein food product has reduced bitterness flavor and reduced beany aromas compared to the high-protein material that is not myceliated;'}or,{'i': Lentinula edodes, Agaricus blazeii, Pleurotus', 'Boletus', 'Laetiporus, '(ii) providing a myceliated high-protein food product, wherein the myceliated high-protein food product is at least 60% (w/w) protein on a dry weight basis, wherein the myceliated high protein food product is ...

Process for Extraction of Protein from Plant or Algal Matter

A method for separating protein from plant or algae material is disclosed. The method comprises mixing the protein-containing material with a solvent, preferably water; extracting the protein-containing material at pH>7; and acidifying the mixture, thereby precipitating protein and fiber together. In some embodiments of the invention, the separation additionally comprises decanting the mixture to recover a protein/fiber solid; adding water to the protein/fiber solid; adding a predetermined quantity of base to the protein/fiber/water system, thereby precipitating fiber; separating the fiber from the protein in a decanter; and drying the protein solution. In other embodiments, the protein/fiber solid is processed directly, e.g. by being passed to an extruder. The use of the fiber as a carrier for the protein makes the inventive method more efficient than methods known in the art; in particular, the inventive method does not require the use of a high-g clarifier centrifuge. 1. A method for extracting protein from protein-containing material derived from plants or algae , comprising:mixing said protein-containing material with a solvent, thereby producing a suspension of said protein-containing material in said solvent;extracting said protein-containing material at pH>7;acidifying said suspension, thereby producing a protein/fiber precipitate and a supernatant liquid; and,separating said protein/fiber precipitate from said supernatant liquid to recover a protein/fiber solid;wherein said method is performed under at least one condition selected from the group consisting of:said step of acidifying occurs prior to any step of decanting; and,said step of acidifying occurs prior to any step of separating protein from fiber.2. (canceled)3. The method according to claim 1 , wherein said step of extracting comprises:adding sufficient base to said suspension to raise the pH to above 7; and,holding said suspension at basic pH until a predetermined fraction of said protein- ...

PREPARATION OF ACID SOLUBLE PULSE PROTEIN HYDROLYZATES WITH LITTLE OR NO ASTRINGENCY AND PULSE PROTEIN HYDROLYZATES OF IMPROVED AMINO ACID SCORE

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material. 1. A method of processing a pulse protein material , which comprises effecting hydrolysis of the pulse protein material , optionally adjusting the pH , then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue , and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score , which is improved compared to the substrate pulse protein material.2. The method of claim 1 , wherein the pulse protein material is a neutral dry powder claim 1 , having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis (d.b.) and a natural pH in aqueous solution of about 6.0 to about 8.0.3. The method of claim 2 , wherein the neutral dry powder is rehydrated to provide a protein solution claim 2 , the protein solution is optionally adjusted in pH within the range of about 6.0 to about 8.0 claim 2 , the protein solution is treated with a proteolytic enzyme to effect hydrolysis of the pulse protein material claim 2 , the enzymatically treated ...

Production of pulse protein product

A pulse protein product having a protein content of at least about 50 wt % (N×6.25) d.b. is recovered in the processing of pulse protein source material to form pulse protein products wherein the pulse protein source is extracted in one embodiment with calcium salt solution. The resulting pulse protein solution is separated from the bulk of the residual pulse protein source and then the pulse protein solution is processed to remove finer residual solids, which are optionally washed and then dried to provide the pulse protein product. In another embodiment, the pulse protein source is extracted with water, the bulk of the residual protein source removed and the resulting pulse protein solution treated with calcium salt to precipitate phytic acid. The precipitated phytic acid and any finer residual solids remaining in solution after the initial separation step are removed from the pulse protein solution then optionally washed and dried to provide the pulse protein product.

HYBRID VEGETABLE PROTEIN AND METHOD FOR OBTAINING SAME

A hybrid vegetable protein is described, comprising a guest protein having the structure of prolamine and glutelin, and a host protein having the structure of globulin and albumin, obtained from vegetable grains, such as corn and soybean, respectively. Likewise, a method for obtaining said hybrid vegetable protein is described, which comprises the steps of extracting the guest and host proteins, carrying out an acidification thereof, and further applying a magnetic field to provoke their attachment, and finally adding an alkali to the attached proteins to obtain a hybrid vegetable protein at its isoelectric point. The protein thus produced has a value higher than 0.97 according to the PDCAAS rating.

METHOD FOR PREPARING AN AQUEOUS DISPERSION OF A POORLY DISPERSIBLE PLANT PROTEIN

The invention relates to a method for preparing an aqueous dispersion comprising colloidal protein particles dispersed in an aqueous fluid, which colloidal protein particles comprise caseinate and one or more plant proteins, the method comprising—providing an intermediate dispersion of caseinate and particles comprising said one or more plant proteins in an aqueous fluid; and—subjecting the intermediate dispersion to a disruptive pressurization step, wherein the particles comprising the one or more plant proteins are disrupted and the aqueous dispersion comprising the colloidal protein particles is formed. The invention further relates to a dispersion obtainable by such method, particles obtainable by such method and food products comprising particles or a dispersion according to the invention. 127.-. (canceled)28. A method for preparing an aqueous dispersion comprising colloidal protein particles dispersed in an aqueous fluid , which colloidal protein particles comprise caseinate and one or more plant proteins of a seed of a plant from the family of Poaceae , the method comprising:subjecting an intermediate dispersion of caseinate and particles comprising the one or more plant proteins in an aqueous fluid to a disruptive pressurization step comprising treatment in a homogenizer at a pressure of at least 40 MPa, wherein the particles comprising the one or more plant proteins are disrupted and the aqueous dispersion comprising the colloidal protein particles is formed.29. The method according to claim 28 , wherein the one or more plant proteins have a dispersibility in water at 20° C. of 15% or less.30. The method according to claim 28 , wherein the weight to weight ratio of the plant protein to caseinate in the intermediate dispersion is between 1:1 to 20:1.31. The method according to claim 28 , wherein the intermediate dispersion has a protein content between 1-30 wt. %.32. The method according to claim 28 , wherein the intermediate dispersion comprises the one or ...

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.

PROTEIN PRODUCT OBTAINED FROM BREWER'S GRAINS AND ITS PRODUCTION METHOD

The present technology generally relates to food-processing industry, namely to a method of processing brewer's grains. The invention enables to increase the level of extracted food fractions of brewer's grains up to 90-95% and to increase protein content in barley protein concentrate up to 50-65% wt (dry solid). The method implies that brewer's grains are subject to loosening by means of a vibrating screen, grinding in a colloid mill with addition of water or centrate in the ratio from 0.5:1 to 1:1 to brewer's grains in order to produce a pasty homogeneous mass from brewer's grains; and then this mass is subject to processing by means of a screw extractor for its further grinding and division into 2 factions: suspension with the humidity level of 90-95%, and ground husk of brewer's grains with the humidity level of 60-75% suitable for its further industrial use. Then the suspension is supplied to mechanical filtration in order to remove the ground husk, pumped into the container and dried in order to obtain the humidity level of max. 7%. 1. A protein concentrate produced from brewer's grains , the protein concentrate having a humidity level equal to or less than 7% , and comprising proteins , fats , fibre and ash; wherein the proteins are present in the protein concentrate in an amount of at least 50% wt.2. The protein concentrate of claim 1 , having an average particle size equal to or less than 0.1 mm and the following ingredients in dry solid form: fats in an amount equal to or less than 12.0% wt; fibre in an amount equal to or less than 6.0% wt; ash in an amount equal to or less than 7.0% wt; and amino acids in an amount of at least 40.0% wt.3. A method for producing the protein concentrate of claim 1 , the method comprising:i) loosening-up the brewer's grains to obtain a homogeneous mass;ii) removing mechanical impurities from the homogeneous mass;iii) subjecting the homogeneous mass to grinding with addition of water or centrate to produce a pasty mass having ...

METHOD TO IMPROVE SOLUBILITY OF DOUBLE HYDROPHOBIC PROTEINS IN WATER

The disclosure provides a method to improve the solubility of double hydrophobic proteins in water. The method includes: 1) adding a first hydrophobic protein and a second hydrophobic protein to distilled water, stirring, adding an aqueous alkali to the mixture until the pH of the mixture is greater than or equal to 10.0; 2) stirring the mixture for 30-120 min at 500-2000 rpm; 3) stirring the mixture obtained from 2) for 45-75 min at 500-2000 rpm and meanwhile dropwise adding an acid solution to the mixture until the pH of the mixture is 7.0, to yield a first solution; 4) dialyzing the first solution of the acid solution and the mixture in 3) for 20-30 hours, to yield a second solution; 5) centrifuging the second solution obtained from 4) at 4000-10000×g for 10-30 min, and collecting a supernatant; and 6) freezing and drying the supernatant. 1. A method , comprising:1) adding a first hydrophobic protein and a second hydrophobic protein in a mass ratio of 1:0.1-1:10 to distilled water, stirring, adding an aqueous alkali to a mixture of the first hydrophobic protein, the second hydrophobic protein, and the distilled water until a pH of the mixture is greater than or equal to 10.0;2) stirring the mixture for 30-120 min at 500-2000 rpm to expose secondary structures of the first hydrophobic protein and the second hydrophobic protein;3) stirring the mixture obtained from 2) for 45-75 min at 500-2000 rpm and meanwhile dropwise adding an acid solution to the mixture until the pH of the mixture is 7.0, to yield a first solution, so that the first hydrophobic protein is structurally connected to the second hydrophobic protein through hydrophobic groups of the secondary structures;4) dialyzing the first solution of the acid solution and the mixture in 3) for 20-30 hours, to yield a second solution;5) centrifuging the second solution obtained from 4) at 4000-10000×g for 10-30 min, and collecting a supernatant; and6) freezing and drying the supernatant, to yield a water-soluble ...

PREPARATION OF NON-SOY OILSEED PROTEIN PRODUCTS ("*810")

The present invention is directed to non-soy oilseed protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The non-soy oilseed protein products of the present invention are obtained by extracting non-soy oilseed protein source with water to form an aqueous non-soy oilseed protein solution, at least partially separating the aqueous non-soy oilseed protein solution from residual non-soy oilseed protein source, adjusting the pH of the aqueous non-soy oilseed protein solution to a pH between about 1.5 and a value about 1 pH unit lower than the typical pH of isoelectric precipitation to solubilize the bulk of the protein and form an acidified non-soy oilseed protein solution then separating the acidified non-soy oilseed protein solution from the acid insoluble solid material. The acidified non-soy oilseed protein solution may be dried following optional concentration and diafiltration to form a non-soy oilseed protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another non-soy oilseed protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. 1. A process of producing a non-soy oilseed protein product having a protein content selected from the group consisting of at least about 60 wt % and at least about 90 wt % (N×6.25) on a dry weight basis , which process comprises:(a) extracting a non-soy oilseed protein source with water to cause solubilization of protein from the protein source and to form an aqueous protein solution,(b) at least partially separating the aqueous non-soy oilseed protein solution from residual non-soy oilseed protein source,(c) adjusting the pH of the aqueous non-soy oilseed protein solution to a pH of about 1.5 to a value about 1 pH unit lower than ...

PH ADJUSTED PULSE PROTEIN PRODUCT

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material. The pulse protein product may be used in dairy alternative beverages. 1. A food composition comprising a pulse protein product having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis with a natural pH in aqueous solution of about 6.0 to about 8.0 and which has a clean flavor , wherein the food composition is a dairy alternative product.2. The food composition of wherein the dairy alternative product is a beverage.3. The food composition of formulated and prepared to possess organoleptic and/or nutritional properties similar to cow's milk.4. The food composition of having a pH of about 6.0 to about 8.0.5. The food composition of having a pH of about 7.0 to about 7.5.6. The food composition of or comprising said pulse protein product claim 4 , water claim 4 , sweetener claim 4 , vegetable oil claim 4 , polysaccharide ingredients claim 4 , vitamins and minerals and flavouring.7. The food composition of wherein the pulse protein product has a flavor which does not contain green and/or beany and/or vegetable notes.8. The food composition of wherein the natural pH in aqueous solution of the pulse protein product is about 6.5 to about 7.5.9. The food composition of wherein the pulse protein product has a protein content of at least about 90 wt % (N×6.25).10. The food composition of wherein the pulse protein product has a protein content of at least about 100 wt % (N×6.25).11. The food composition of wherein the pulse protein ...

HIGH-PROTEIN COMPOSITIONS AND METHODS OF THEIR MAKING AND USE

Disclosed here are methods to deliver protein to people in need of high protein. Also disclosed are methods to improve the protein content of comfort foods. Dehydrated meat powder or broth may be used to enhance the protein content of comfort foods. 1. A composition comprising a comfort food and a protein mix , wherein the composition has higher protein content than protein content of said comfort food , said protein mix contributing to said higher protein content of the composition.2. The composition of claim 1 , wherein proteins from the protein mix contribute to more than 50% of total protein content in said composition.3. The composition of claim 1 , wherein proteins from the protein mix contribute to more than 90% of total protein content in said composition.4. The composition of claim 1 , wherein the protein mix is prepared from a source selected from the group consisting of animal claim 1 , plant and insect.5. The composition of claim 1 , wherein the comfort food is selected from the group consisting of macaroni & cheese claim 1 , casserole claim 1 , mashed potato claim 1 , pot pie claim 1 , spaghetti sauce claim 1 , grilled cheese claim 1 , pasta claim 1 , noodle claim 1 , snack crisps claim 1 , chips claim 1 , soup claim 1 , chowder claim 1 , sauce claim 1 , grits claim 1 , cereals claim 1 , grain-creamed cereals claim 1 , bread claim 1 , battered dough claim 1 , snack mix claim 1 , gravy and combination thereof.6. The composition of claim 1 , wherein the composition is manufactured for commercial sale or commercial use.7. The composition of claim 1 , wherein the protein mix is prepared from poultry.8. The composition of claim 1 , wherein the protein mix is prepared from an organism selected from the group consisting of chicken claim 1 , turkey claim 1 , duck claim 1 , ostrich claim 1 , quail claim 1 , goose claim 1 , and combination thereof.9. The composition of claim 1 , wherein the composition comprises at least 5% (w/w) protein.10. The composition of ...

Purification of tobacco-derived protein compositions

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of nicotine and may have other benefits, e.g., lightening the color of the protein-enriched extracts. The methods generally include treatment with peracetic acid or hydrogen peroxide and filtrations. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the Nicotiana species, wherein the protein composition is characterized by relatively low nicotine content.

PURIFICATION OF TOBACCO-DERIVED PROTEIN COMPOSITIONS

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of nicotine and may have other benefits, e.g., lightening the color of the protein-enriched extracts. The methods generally include treatment with peracetic acid or hydrogen peroxide and filtrations. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the species, wherein the protein composition is characterized by relatively low nicotine content. 120.-. (canceled)21. A method for reducing undesirable taste , odor , and/or color characteristics in a plant-derived protein-enriched material , the method comprising:a) receiving a plant-derived, protein-enriched material comprising RuBisCO, F2 fraction proteins, or a combination thereof, wherein the plant-derived, protein-enriched material further comprises undesirable taste, odor, and/or color characteristics;{'sub': 2', '2, 'b) treating the plant-derived, protein-enriched material with peracetic acid and hydrogen peroxide (HO) to give a treated mixture;'}c) washing the treated mixture with water on a filter, wherein a solid treated protein-containing material is retained on the filter;d) solubilizing the solid treated protein-containing material to give a solution and adjusting the pH of the solution to a basic pH to give a basic solution; ande) processing the basic solution on a filter to afford a retentate comprising a protein concentrate or isolate having a reduced amount of undesirable taste, odor, and/or color characteristics as compared with the plant-derived, protein-enriched material.22. The method of claim 21 , wherein the peracetic acid and hydrogen peroxide are in the form of a mixture.23. The method of claim 21 , wherein the peracetic acid and ...

METHOD FOR OBTAINING NAPIN AND CRUCIFERIN OR A MIXTURE THEREOF FROM RAPESEED

Described is a method for obtaining a mixture of the rapeseed proteins napin and cruciferin, or the individual proteins, in pure form from rapeseed meal, wherein once a raw extract has been obtained using a suitable extraction medium the desired proteins are purified from the raw extract by several purification steps at defined pH levels. 1. A method for obtaining a mixture of the rapeseed proteins napin and/or cruciferin from a plant , wherein the method comprises the following steps:(a) processing of the plant for obtaining a raw extract by acqueous extraction;(b) obtaining the desired proteins from the supernatant from step (a) and adjusting the supernatant to a pH value in the range of 5.0 to 6.0;(c) separating the mixture from step (b) on a cation-exchange chromatography with a high salt elution buffer, whereas the pH value of the buffer is in the range of 5.0 to 6.0; and(d) obtaining the eluate.2. The method according to claim 1 , whereas the pH value in steps (b) and (c) is in the range of 5.5 to 6.0.3. The method according to claim 1 , whereas the extraction medium is phosphate buffer claim 1 , TRIS buffer claim 1 , MOPS buffer claim 1 , HEPPS buffer claim 1 , barbital-acetate buffer claim 1 , acetic acid-acetate buffer claim 1 , PBS buffer claim 1 , MES buffer claim 1 , or an ethanolic extraction medium.4. The method according to claim 1 , whereas the elution buffer is a phosphate buffer.5. The method according to claim 4 , whereas the molarity of the phosphate buffer is in the range of 5 mM to 80 mM.6. The method according to claim 4 , whereas the elution buffer additionally contains NaCl with a molarity in the range of 0.2 to 0.6 M.7. The method according to claim 4 , wherein the desired protein is obtained from seed.8. The method according to claim 1 , whereas the cation ion exchange chromatography is performed by the expanded bed adsorption” method (EBA).9. The method according to claim 1 , the material for the cation exchange chromatography is ...

EDIBLE COMPOSITION COMPRISING A STRUCTURED AQUEOUS PHASE

The present invention relates to an edible composition comprising at least 5 wt. % of a structured aqueous phase containing at least 5 wt. % of a combination of denatured patatin and legume seed globulin. The invention further relates to a method of preparing such an edible composition by combining an aqueous liquid with undenatured patatin and undenatured legume seed globulin, followed by heating to a temperature of at least 55° C. 1. An edible composition comprising at least 5 wt. % of a structured aqueous phase containing a combination of patatin and legume seed globulin , said structured aqueous phase containing;60-98 wt. % water;1-15 wt. % of denatured patatin;{'claim-text': 'wherein the combination of denatured patatin and the legume seed globulin is present in the structured aqueous phase in a concentration of at least 5 wt. %.', '#text': '1-15 wt. % of legume seed globulin selected from 7S globulin, 11S globulin and combinations thereof;'}2. The edible composition according to claim 1 , wherein the denatured patatin and the legume seed globulin are present in a weight ratio of 4:1 to 1:4.3. The edible composition according to claim 1 , wherein the structured aqueous phase contains 0.1-15 wt. % dissolved alkali chloride salt.4. The edible composition according to claim 1 , wherein the structured aqueous phase constitutes 10-100 wt. % of the edible composition.5. The edible composition according to claim 1 , wherein the edible composition contains 1-82 wt. % of fat phase.6. The edible composition according to claim 1 , wherein the structured aqueous phase has a pH in the range of 6.0 to 8.5.7. The edible composition according to claim 1 , wherein the structured aqueous phase contains 0.1-20% legume seed albumin by weight of legume seed globulin.8. The edible composition according to claim 1 , wherein the legume seed globulin is pea globulin.9. The edible composition according to claim 1 , wherein the denatured patatin is denatured potato patatin.10. The edible ...

COMPOSITION COMPRISING TEXTURED LEGUMINOUS PROTEINS

The invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for the production thereof and to the use thereof. 1. A composition comprising leguminous proteins textured in a dry process , wherein the water retention capacity thereof measured by a test A is greater than 3 g of water per g of dry proteins , preferentially greater than 4 g of water per g of dry proteins , more preferentially between 4 g and 5 g.2. The composition of leguminous proteins textured in a dry process according to claim 1 , wherein the leguminous protein is selected from the list consisting of faba bean protein and pea protein.3. The composition of leguminous proteins textured in a dry process according to claim 1 , wherein the protein content of the composition is between 60% and 80% claim 1 , preferentially between 70% and 80% by weight relative to the total dry matter.4. The composition of leguminous proteins textured in a dry process according to claim 1 , wherein said composition has a dry matter of greater than 80% by weight claim 1 , preferentially of greater than 90% by weight.5. A method for producing a composition of leguminous proteins textured in a dry process claim 1 , wherein the water retention capacity thereof measured by a test A is greater than 3 g of water per g of dry proteins claim 1 , preferentially greater than 4 g of water per g of dry proteins claim 1 , more preferentially between 4 g and 5 g claim 1 , according to claim 1 , wherein the method comprises the following steps:1. Providing a powder comprising leguminous proteins and leguminous fibers having a dry weight ratio of leguminous proteins/leguminous fibers of between 70/30 and 90/10, preferentially of between 75/25 and 85/15;2. Producing a textured pea protein composition having a density of between 40 g/l and 120 g/l, preferentially between 60 g/l and 90 g/l;3. Compressing the textured pea protein composition obtained in step 2;4. Optionally drying the compressed ...

FROZEN CONFECTION

A frozen confection which need not include any ingredients of animal origin, such as milk ingredients, and yet which provides the indulgent sensory experience of ice cream. The experience is reflected in excellent texture, mouth feel and melt profile. The compositions of the invention include a saturated oil, such as coconut oil, a vegetable protein such as pea protein, nut solids such as almond solids, sugar solids and optionally an emulsifier and/or a stabilizer. More specifically, the frozen confection of the invention comprises 6-10 wt % saturated oil, 0.5-4 wt % vegetable protein, 1-8 wt % nut solids, 10-25 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer. 118-. (canceled)19. A frozen confection comprising:6-10 wt % saturated oil selected from the group of coconut oil, cocoa butter, illipe, shea, palm oil, palm kernel oil, sal and mixtures thereof;0.5-4 wt % vegetable protein selected from the group of pea protein, chickpea beans, soy protein, wheat protein, cotton seed protein, sunflower seed, oat protein, lentil protein, sesame seed protein, broad bean protein, horse bean protein, alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein and corn protein;1-8 wt % nut solids selected from the group of almonds, cashews, pecans, peanuts, macademia nuts, brazil nuts, pine nuts, butternuts, hazelnuts, walnuts, beechnuts, hickory nuts, chestnuts, pistachios and mixtures thereof;10-30 wt % sugar solids;0.1-1 wt % emulsifier; and0.1-1 wt % stabilizer, the frozen confection being essentially free of dairy ingredients, said frozen confection being solidified under freezing conditions to a hardpack or pumpable consistency which is not fluid or semi-fluid and having an ice content of more than 15% but less than 45% when measured at −18° C., the frozen confection being a water-continuous emulsion.20. The frozen confection according to wherein the vegetable protein comprises pea protein.21. The frozen confection ...

METHODS AND SYSTEMS FOR PROCESSING A MICROCROP TO GENERATE NUTRITIONALLY DENSE CONSUMER PRODUCTS

The present disclosure relates, according to some embodiments, to method of generating multiple products from a microcrop. A first juice, derived from a microcrop and containing microcrop protein, may be processed to generate products including a microcrop milk, a milk base, a milk mixture, a dried base powder, a green food product, and a colorless protein product. A first juice may be hydrolyzed and filtered to generate each of a decolored permeate and a green retentate which are, in turn, further processed into products. Use of a decolored permeate to generate products allows for consumer food products which contain microcrop protein but lack green coloration. Compositions of the products may be optimized through a combination of demineralization, drying, dewatering, mixing, formulating, and anti-microbial treatments including pasteurization. Polyphenol concentration of products may be reduced through adsorption and clarification. 1. A method of treating a first juice derived from a microcrop to generate a product comprising microcrop protein , the method comprising:hydrolyzing the first juice, using one or more enzymes, to generate a hydrolyzed protein juice; andfiltering the hydrolyzed protein juice to generate at least one of a decolored permeate and a green retentate.2. The method of claim 1 , further comprising:demineralizing the decolored permeate to generate a demineralized stream;dewatering the demineralized stream to generate a dewatered demineralized stream; andgenerating a milk mixture, wherein the milk mixture comprises at least a portion of the dewatered demineralized stream.3. The method of claim 2 , further comprising reducing a concentration of polyphenols in the decolored permeate using adsorption.4. The method of claim 2 , further comprising:mixing at least a portion of the dewatered demineralized stream with at least a portion of the demineralized stream to generate the milk mixture.5. The method of claim 2 , further comprising dewatering the ...

Food composition containing a mixture of leguminous proteins and casein

The invention relates to an arginine-rich food composition comprising 10-20% by weight of proteins based on the weight of the composition and having a low hardness, as measured with Test A defined herein, of 0.01 to 0.2 N, to its preparation process by mixing a leguminous protein source and a casein source, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations. The food composition preferably comprises a mixture of a leguminous protein source and a casein source. The leguminous protein source is preferably pea protein isolate.

FOOD OR BEVERAGE PRODUCT WITH AGGLOMERATED PEA PROTEIN

The present invention relates to a method of producing a food or beverage product, in particular to a method for forming agglomerated pea proteins in an ingredient composition. The invention also relates food or beverage product comprising agglomerated pea proteins. 1. A method of producing a food or beverage product , the method comprising;providing an aqueous ingredient composition comprising pea protein at a concentration of 1.0 to 6 wt. %;adding to the ingredient composition 4.0-20 mM of divalent cations available to complex the pea protein;and subsequently heat treating the ingredient composition at a pH of to 6.6-7.3 to form agglomerates comprising pea protein wherein the heat treatment is performed at a temperature of 80° C. to 125° C. for a period of 30 seconds to 20 minutes, or at a temperature of above 125° C. for 3-45 seconds.2. A method according to wherein the agglomerates have a D[4 claim 1 ,3] mean diameter as measured by laser diffraction of 2 to 50 microns.3. A method according to wherein the ingredient composition is subjected to homogenization.4. A method according to wherein the pea protein is a pea protein isolate.5. A method according to wherein the divalent cations are selected from the group consisting of calcium cations claim 1 , magnesium cations and combinations thereof.6. A method according to wherein the divalent cations are provided as a salt with an anion selected from the group consisting of chloride claim 1 , hydroxide claim 1 , carbonate claim 1 , bicarbonate claim 1 , phosphate claim 1 , stearate claim 1 , malate claim 1 , glycerophosphate claim 1 , lactate claim 1 , acetate claim 1 , fumarate and gluconate.7. A method according to wherein the ingredient composition after heat treatment has a total solids content of 2 to 35%.8. A method according to wherein the content of soluble protein in the final product is below or equal to 80 wt. % in relation to the total protein content.9. A method according to wherein the heat treated ...

Sunflower, Flax, Camelina or Hemp Meal-Based Tofu-Like Product

Described is a method for the preparation of protein rich milk and a tofu-like product from decupled sunflower, flax, camelina or hemp meal that is, sunflower, flax, camelina or hemp milk and a coagulated product from a cold pressed sunflower, flax, and camelina or hemp meal. Sunflower, flax, camelina and hemp meal, a by-product of sunflower, flax, camelina and hemp oil processing is typically used as a feed ingredient for livestock animals. 1. A method of making a tofu-like curd comprising:a) removing non-soluble fragments from ground meal cake;b) soaking the ground meal cake in water for a period of time to produce a soaked meal cake;c) filtering the soaked meal cake, thereby isolating a milk concentrate;d) heating the milk concentrate while agitating the milk concentrate;e) adding a coagulant to the heated milk concentrate to form a mixture;f) cooling the mixture;g) removing liquid from the mixture, thereby producing curd;wherein the ground meal cake is selected from one or more of sunflower, flax, camelina and hemp seed ground meal cake.2. The method according to wherein the ground meal cake is soaked for 6-24 hours.3. The method according to wherein the ground meal cake and the water are mixed a ratio from 10:1 to 4:1.4. The method according to wherein the ground meal cake and the water are mixed a ratio of about 5:1.5. The method according to wherein the coagulant is selected from the group consisting of: calcium sulfate; magnesium chloride; magnesium sulfate (MgSO) claim 1 , calcium chloride; glucono delta-lactone (GDL); acetic acid; citric acid; papain; vinegar claim 1 , an alkaline protease; a neutral protease; and mixtures thereof.6. The method according to wherein the coagulant is added at between 0.5% to 5.0% (v/v).7. The method as claimed in claim 1 , further comprising claim 1 , before the removing non-soluble fragments claim 1 , grinding meal cake to produce ground meal cake.8. The method as claimed in claim 1 , wherein the removing non-soluble ...

Methods for the Production and Use of Myceliated High Protein Food Compositions

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises spp., spp., spp., spp., or spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products. 1. A method to prepare a myceliated high-protein food product , comprising the steps of:providing an aqueous medium comprising a high-protein material, wherein the aqueous medium comprises at least 50% (w/w) protein on a dry weight basis, wherein the media comprises at least 50 g/L protein and wherein the high protein material is from a plant source;{'i': Lentinula edodes, Agaricus', 'Pleurotus', 'Boletus', 'Laetiporus, 'inoculating the medium with a fungal culture, wherein the fungal culture comprises spp., spp., spp., or spp., and'}culturing the medium to produce a myceliated high-protein food product;wherein the myceliated high-protein food product has reduced undesirable flavors or reduced undesirable aromas compared to the high-protein material that is not myceliated.2PleurotusPleurotus ostreatus, Pleurotus salmoneostramineusPleurotus djamorPleurotus eryngiiPleurotus citrinopileatus.. The method of claim 1 , wherein the spp. comprises () claim 1 , claim 1 , or3BoletusBoletus edulisAgaricusAgaricus blazeii, Agaricus bisporus. Agaricus ...

METHODS AND COMPOSITIONS RELATED TO A STABLE BLEND OF CASEIN AND PLANT PROTEINS WITH IMPROVED PHYSICAL AND FLAVOR CHARACTERISTICS

Disclosed herein is a process for preparing a stable suspension of a globular protein material in a dairy product. Also disclosed are products produced by this method. 1. A process for preparing a stable suspension of globular protein material in a dairy product comprising:a) preparing globular protein material for addition to a dairy product comprising the following steps:i) obtaining globular protein material;ii) soaking globular protein material of step i) in liquid;iii) centrifuging globular protein material/liquid from step ii);iv) separating supernatant from pellet after centrifugation of step iii);v) retaining supernatant comprising soluble globular protein;b) preparing the dairy product for addition of soluble globular protein by adding sodium citrate to casein micelles and equilibrating the casein micelles, thereby obtaining swelled casein micelles;c) adding final product of step a) to the dairy product of step b); andd) homogenizing the mixture of step c), thereby obtaining a stable suspension of globular material in a dairy product.2. The process of claim 1 , wherein the globular protein is obtained from a plant source.3. (canceled)4. The process of claim 2 , wherein the plant source is chia claim 2 , rice claim 2 , coconut claim 2 , almond claim 2 , soy claim 2 , oat claim 2 , hemp claim 2 , peanut claim 2 , pea claim 2 , cashew claim 2 , quinoa claim 2 , or flax.5. The process of claim 2 , wherein the plant source is seeds.6. The process of claim 1 , wherein the dairy product is milk.7. (canceled)8. The process of any one of claims claim 1 , wherein in step a) claim 1 , ii) claim 1 , the globular plant material is soaked in water.10. (canceled)11. (canceled)12. The process of claim 1 , wherein in step a) claim 1 , ii) claim 1 , the globular plant material is agitated at a speed of about 60-80 rpm.13. The process of claim 1 , wherein in step a) claim 1 , iii) claim 1 , the globular protein material/liquid is centrifuged at about 8 claim 1 ,000-12 claim 1 ...

METHOD FOR PREPARING A FOOD GRADE COAGULATED POTATO PROTEIN CONCENTRATE

A method for the preparation of a food grade coagulated potato protein concentrate is disclosed, wherein it comprises the steps of a) separating fibers and starch from a potato pulp, wherein a potato fruit juice containing potato protein is obtained, b) coagulating the potato protein in the potato fruit juice by adjusting the pH to an acidic value and by heating, wherein a coagulated potato protein slurry containing particles of coagulated potato protein is obtained, c) reducing the total glycoalkaloid content in the coagulated potato protein slurry to less than 150 mg/kg protein concentrate, and d) actively reducing the particle size of the of potato protein particles by physical means in such a way that a coagulated potato protein concentrate is obtained in which 90% of said particles have a particle size of less than 55 μm, as well as a food grade coagulated potato protein concentrate produced with said method, use of the food grade coagulated potato protein concentrate in a food product, and a food product for human use comprising said food grade coagulated potato protein product. 1. A method for the preparation of a food grade coagulated potato protein concentrate , wherein it comprises the steps ofa) separating fibers and starch from a potato pulp, wherein a potato fruit juice containing potato protein is obtained,b) coagulating the potato protein in the potato fruit juice by adjusting the pH to an acidic value and by heating, wherein a coagulated potato protein slurry containing particles of coagulated potato protein is obtained,c) reducing the total glycoalkaloid content in the coagulated potato protein slurry to less than 150 mg/kg protein concentrate, andd) actively reducing the particle size of the potato protein particles by physical means in such a way that a coagulated potato protein concentrate is obtained in which 90% of said particles have a particle size of less than 55 μm.2. The method according to claim 1 , wherein the total glycoalkaloid content ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1an isolated and purified plant protein in a solution,wherein the isolated plant protein has a solubility in the solution of at least 25 g/L.. A consumable product comprising: This application is a continuation of U.S. application Ser. No. 17/081,938 filed on Oct. 27, 2020, which a continuation of U.S. application Ser. No. 16/238,769 filed on Jan. 3, 2019, which is a continuation of U.S. application Ser. No. 15/786,776 filed on Oct. 18, 2017, which is a continuation of U.S. application Ser. No. 14/796,970 filed Jul. 10, 2015, which is a continuation of, and claims the benefit of priority under 35 U.S.C. § 120 to, PCT/US2014/011361 filed Jan. 13, 2014, which is a continuation of, and claims the benefit of priority under 35 U.S.C. § 120 to, U.S. application Ser. No. 13/941,211, filed Jul. 12, 2013, which claims the benefit of priority under 35 U.S.C. § 119(e) to U.S. Application Ser. No. 61/908,634, filed Nov. 25, 2013, and to U.S. Application Ser. No. 61/751,816, filed Jan. 11, 2013; and this application is related to the following co-pending patent applications: Application Serial No. PCT/US2012/46560; Application Serial No PCT/US2012/46552; Application Ser. No. 61/876,676, filed Sep. 11, 2013; Application Ser. No. 61/751,818, filed Jan. 11, 2013, and Application Ser. No. 61/611,999, filed Mar. 16, 2012, all of which are incorporated herein by reference.This invention relates to consumable products and more particularly, to non-animal based replicas of animal-based food products, that can be produced, in some embodiments, by breaking down non-animal materials into their constituent parts and reassembling those parts into the consumables.Animal farming has a profound negative environmental impact. Currently it is estimated that 30% of Earth's land ...

FLAVOR SYSTEM

The various aspects presented herein relate to methods and compositions for use in flavored articles containing non-animal proteins, having an improved sensory profile. 1. A composition comprising a yeast lysate; and(a) a yeast lysate; and(b) a flavor composition selected from the group consisting of: (i) a soy masking composition comprising steviol glycosides having additional glucose units added to the base steviol glycoside molecules via enzymatic glucosylation; (ii) a vanilla flavor composition comprising vanillin; (iii) a cream flavor composition comprising lactones; and (iv) any combinations thereof; and(c) a non-animal protein.2. The composition of claim 1 , wherein a concentration of yeast lysate in the composition ranges from 0.0025 weight percent to 0.2 weight percent claim 1 , based on the total weight of the composition.35-. (canceled)6. A flavored article claim 1 , which comprises the composition of .7. The flavored article of claim 6 , wherein a concentration of yeast lysate in the flavored article ranges from 0.0025 weight percent to 0.2 weight percent claim 6 , based on the total weight of the flavored article.8. The flavored article of claim 7 , wherein the flavored article is a food or beverage product.9. A method of improving a flavor profile of a flavored article claim 7 , the method comprising:providing a flavored article comprising a non-animal protein having an off taste; andintroducing to the flavored article a flavor modifying composition comprising: (a) a yeast lysate; and (b) a flavor composition selected from the group consisting of: (i) a soy masking composition comprising steviol glycosides having additional glucose units added to the base steviol glycoside molecules via enzymatic glucosylation; (ii) a vanilla flavor composition comprising vanillin; (iii) a cream flavor composition comprising lactones; and (iv) any combinations thereof.10. The method of claim 9 , wherein improving a flavor profile comprises: reducing bitterness claim 9 ...

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

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

MUNG BEAN PROTEIN GEL COMPOSITION AND CHEESE-LIKE FOOD

The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein. 1. A gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion , wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.2. The gelled composition of mung bean protein according to claim 1 , wherein the alkali metal ion is at least one of sodium ion and potassium ion.3. The gelled composition of mung bean protein according to claim 1 , further comprising no greater than 50 wt % of a fat or oil based on the total weight of the gelled composition of mung bean protein.4. A cheese-like food comprising the gelled composition of mung bean protein according to and a flavoring.5. The gelled composition of mung bean protein according to claim 2 , further comprising no greater than 50 wt % of a fat or oil based on the total weight of the gelled composition of mung bean protein.6. A cheese-like food comprising the gelled composition of mung bean protein according to and a flavoring.7. The gelled composition of mung bean protein according to claim 2 , wherein a sodium ion content is at least 50 mol % of a total alkali metal ion in the gelled composition of mung bean protein.8. The gelled composition of mung bean protein according to claim 1 , wherein a mung bean protein content is 8.3 to 15.0 wt % based on the total weight of the gelled composition of mung bean protein claim 1 , as crude protein calculated by the Kjeldahl method. The present invention relates to a gelled composition of mung bean protein and to a cheese-like food.Mung bean (seed) is a seed with a high level of physiological function that has been used in China as a ...

METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. 1. (canceled)2. A method of imparting a color transition to a plant-based meat analog product , comprising: a) a heme-containing protein, wherein the heme-containing protein is a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a ciliate heme-containing protein, a bacterial heme-containing protein, or a combination thereof; and', 'b) a stabilizer,, 'including in a plant-based meat analog product a composition comprisingwherein the plant-based meat analog product transitions from a substantially pink or red color before cooking to a substantially brown color during cooking.3. The method of claim 2 , wherein the stabilizer comprises a lipoxygenase inhibitor claim 2 , an antioxidant claim 2 , a shelf life extender claim 2 , or mixtures thereof.4. The method of claim 2 , wherein the antioxidant comprises one or more of vitamin C claim 2 , beta-carotene claim 2 , alpha-tocopherol claim 2 , caffeic acid claim 2 , propyl gallate claim 2 , and epigallocatechin gallate.5. The method of claim 2 , wherein the shelf life extender comprises one or more of carbon monoxide claim 2 , a nitrite claim 2 , sodium metabisulfite claim 2 , BOMBAL® claim 2 , vitamin E claim 2 , rosemary extract claim 2 , green tea extract claim 2 , and a catechin.6. The method of claim 2 , wherein the composition is included in the plant-based meat analog product such that the heme-containing protein is present in an amount of about 0.01% to about 5% (by weight) in the plant-based meat analog product.7. The method of claim 2 , wherein the composition contains no animal products that contain heme.8. The ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A method for imparting a color change to a consumable product , the method comprising:including about 0.01% to about 5% by weight of a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a protozoan heme-containing protein, or a bacterial heme-containing protein into the consumable product,wherein the consumable product transitions from a substantially pink or red color in an uncooked state to a substantially brown color during cooking.3. The method of claim 2 , wherein the consumable product comprises one or more of an emulsifier claim 2 , a gelling agent claim 2 , a fiber claim 2 , a shelf life extender claim 2 , an anti-oxidant claim 2 , a starch claim 2 , a gum claim 2 , and combinations thereof.4. The method of claim 3 , wherein the shelf life extender is selected from one or more of a nitrite claim 3 , sodium metabisulfite claim 3 , BOMBAL® claim 3 , vitamin E claim 3 , rosemary extract claim 3 , green tea extract claim 3 , and a catechin.5. The method of claim 3 , wherein the anti-oxidant is selected from one or more of glutathione claim 3 , vitamin C claim 3 , vitamin A claim 3 , vitamin E claim 3 , caffeic acid claim 3 , epigallocatechin gallate claim 3 , propyl gallate claim 3 , and beta-carotene.6. The method of claim 3 , wherein the gum is selected from one or more of xanthan gum and carrageenan.7. The method of claim 2 , wherein the consumable product comprises a sugar selected from the group consisting of glucose claim 2 , ribose claim 2 , sucrose claim 2 , fructose claim 2 , xylose claim 2 , maltodextrin claim 2 , and combinations thereof claim 2 , and a sulfur compound selected from methionine claim 2 , cysteine claim 2 , thiamine claim 2 , and combinations thereof.8. The ...

PROTEIN HYDROLYZATE AND PROCESSES FOR THE PRODUCTION THEREOF

Protein concentrates and protein isolates, in addition to processes for the production of protein concentrates hydrolyzates thereof and protein isolates, are disclosed. In particular, the disclosure relates to a process for removing fiber from an oilseed meal, comprising: 1. A process for the production of a protein concentrate from an oilseed meal , comprising:i) mixing the meal with a first mixing solvent to form a mixture;ii) optionally adjusting the pH of the mixture to a pH of about 2.0 to about 10.0; a) a soluble protein fraction; and', 'b) an insoluble protein fraction;', 'wherein the protein is substantially in the protein slurry and the fiber is substantially in the fiber fraction;, 'iii) separating fiber from the mixture to form a protein slurry and a fiber fraction, wherein the protein slurry comprisesiv) optionally repeating steps i)-iii) by mixing the protein slurry with additional meal;v) optionally mixing the fiber fraction with a second mixing solvent and repeating steps ii) and iii);v) mixing the protein slurry with an alcohol containing extraction solvent to form an extract and a washed insoluble protein fraction, said washed insoluble fraction comprising the insoluble and soluble protein from the slurry, the soluble protein being denatured or rendered insoluble by contact with the alcohol;vi) separating the extract from the washed insoluble protein fraction;vii) optionally repeating steps v) and vi) at least once; andviii) drying the washed insoluble protein fraction to form a protein concentrate comprising substantially all of the protein from the protein slurry.2. The process according to claim 1 , wherein the ratio of meal to mixing solvent is about 1:3 to about 1:30 (w/w).3. The process according to claim 2 , wherein the ratio of meal to mixing solvent is about 1:8 to about 1:10 (w/w).4. The process according to claim 1 , wherein the mixing solvent comprises water or an aqueous solution comprising a polysaccharide claim 1 , a salt or an ...

Plant-Based Food Products, Compositions, and Methods

A flavor stabilized hydrated plant protein may be produced by infusing dehydrated plant protein particles with a water solution of flavor(s) and heat denaturable soluble protein(s). A binding and thickening water solution may be added to the flavor stabilized hydrated plant protein to create a formable mass. Fat and/or a fat-oil mixture may be added to the formable mass in the form of molten liquid lipid material to enhance cohesiveness and reduce the saturated-fat content of the formable mass. The formable mass and/or one or more portions thereof may then be cooled and formed into one or more plant-based food products. Prior to forming, the formable mass may be ground so as to enable production of plant-based food products that typically have a smoother texture, such as, e.g., bologna, sausages, meatballs, etc. 1. A method of producing a plant-based food product , the method comprising:(a) hydrating dry plant protein particles with a water solution of one or more flavors and one or more heat denaturable soluble proteins to obtain hydrated plant protein particles;(b) adding a binding and thickening water solution to the hydrated plant protein particles so as to create a formable mass;(c) adding fat material to the formable mass; and(d) after the addition of fat, forming the formable mass or one or more portions thereof into said food product.2. The method of claim 1 , wherein said dry plant protein particles are texturized.3. The method of claim 2 , wherein the dry texturized plant protein particles include particles of at least two different sizes.4. The method of claim 2 , wherein the dry texturized plant protein particles include particles of different shapes.5. The method of claim 2 , wherein the dry texturized plant protein particles include particles of different water-absorption speeds.6. The method of claim 1 , wherein said dry plant protein particles are non-texturized.7. The method of claim 1 , wherein said dry plant protein particles comprise texturized ...

PLANT PROTEIN CONCENTRATES

Disclosed are plant protein concentrates prepared from whole plant seeds or alternatively, from seed cakes or press cakes or seed meals or non-toasted solvent-extracted press-cakes, and the like. Plant seeds or seed cakes or press cakes or seed meals or non-toasted solvent-extracted press-cakes, and the like, are deconstructed and separated into heavy protein-rich fractions and light oil-rich fractions. The deconstruction processes avoid the use of organic solvents and temperatures above 60° C. The separated fractions are then selectively processed to produce selected plant protein concentrates comprising at least about 65% (w/w) plant protein, from about 4% (w/w) to about 10% (w/w) plant oil, from about 0.5% (w/w) to about 15% (w/w) carbohydrates, water, and ash. The plant protein concentrates are suitable for use as ingredients in nutritional formulations. 1. A plant protein concentrate comprising at least about 65% (w/w) plant protein , from about 4% (w/w) to about 10% (w/w) plant oil , and from about 0.5% (w/w) to about 15% (w/w) carbohydrates.2. The plant protein concentrate according to claim 1 , further comprising about 4% (w/w) to about 10% (w/w) moisture and from about 0.1% (w/w) to about 12% (w/w) ash).3. The plant protein concentrate according to claim 1 , wherein the protein concentrate comprises at least about 70% (w/w) plant protein.4. The plant protein concentrate according to claim 1 , wherein the protein concentrate comprises at least about 75% (w/w) plant protein.5. The plant protein concentrate according to claim 1 , wherein the weight percentage of essential amino acids in the plant protein is at least about 30% by weight protein.6. The plant protein concentrate according to claim 1 , wherein the weight percentage of essential amino acids in the plant protein is at least about 35% by weight protein.7. The plant protein concentrate according to claim 1 , wherein the weight percentage of essential amino acids in the plant protein is at least about ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat. 1. (canceled)2. A composition for enhancing a meat substitute comprising:an isolated and purified heme-containing protein selected from leghemoglobin and myoglobin, wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism.3. The composition of claim 2 , wherein the isolated and purified heme-containing proteins is leghemoglobin.4. The composition of claim 2 , wherein the isolated and purified heme-containing proteins is myoglobin.5. The composition of claim 2 , wherein the composition comprises an aqueous solution.6. A meat substitute comprising the composition of .7. The meat substitute of claim 6 , comprising 0.01% to 5% by weight of the isolated and purified heme-containing protein.8. A method of enhancing a meat substitute so that when the meat substitute is cooked claim 6 , the meat substitute releases an odorant associated with meat claim 6 , the method comprising:isolating and purifying a heme-containing protein selected from leghemoglobin and myoglobin; andcombining the heme-containing protein with the meat substitute to generate the odorant when the meat substitute is cooked.9. The method of claim 8 , wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism.10. The method of claim 8 , wherein the isolated and purified heme-containing protein is isolated and purified from genetically modified bacteria.11. The method of claim 8 , wherein the odorant is 2-octanone.12. The method of claim 8 , wherein the odorant is 2-methylfuran.13. The method of claim 8 , wherein the isolated and purified heme-containing protein is leghemoglobin.14. The method of claim 8 , wherein the isolated and purified heme-containing protein is myoglobin.15. The method of claim 8 , wherein the meat substitute comprises 0.01% to 5% ...

SOLID SHAPED FOOD CONTAINING NON-DAIRY PROTEIN

Disclosed are solid, shaped food products containing non-dairy protein. An example of the disclosed food product is a protein bar containing salt-precipitated plant proteins (e.g., from pea) at levels approaching or surpassing 20 or more grams per 60 gram protein bar. The protein bars with this high level of plant-based protein have an appealing appearance, are neutral in flavor with no bitter aftertaste, have good texture and are hypoallergenic or non-allergenic. 1. A solid , shaped food product , comprising at least 17 grams of non-dairy protein in 60 grams of the food product;wherein the non-dairy protein has a solution pH selected from the group consisting of about 6.2, 6.1, 6.0, 5.9, 5.8, 5.7, 5.6, 5.5, 5.4, 5.3, 5.2, 5.1, 5.0, 4.9 and 4.8in water supersaturated with the non-dairy protein at 10% (w/w);wherein the non-dairy protein is from an alkaline-extracted source; andwherein the food product includes no more than about 20% (w/w) of syrup.2. The food product of claim 1 , wherein the non-dairy protein is from a non-allergenic source.3. The food product of claim 1 , wherein the non-dairy protein is from a plant source.4. The food product of claim 1 , wherein the non-dairy protein is from a pea source.5. The food product of claim 1 , wherein the non-dairy protein is calcium-precipitated protein.6. The food product of claim 5 , wherein the non-dairy protein is precipitated at an acidic pH.7. The food product of claim 1 , wherein the non-dairy protein has an aqueous solubility of less than about 15% (w/w) in water at room temperature.8. (canceled)9. The food product of claim 1 , wherein the non-dairy protein has a sodium content of less than about 4500 ppm.10. The food product of claim 1 , wherein the food product includes a homogeneous food bar.11. The food product of claim 1 , wherein the food product includes inclusions.12. The food product of claim 1 , wherein the food product includes no more than about 230 calories in 60 grams of the food product.13. The ...

COMPOSITIONS AND METHODS OF PRESERVING MEAT SUBSTITUTES

The disclosure provides for compositions and methods for the preservation of meat substitutes containing plant heme protein. In particular, small molecules that can fit in the unique heme pocket of plant heme proteins are provided to stabilize and preserve meat substitutes the products. 1. A method of improving storage life of a plant heme-containing meat analog comprising contacting said meat analog with a heme-stabilizing agent.2. The method of claim 1 , wherein said heme-stabilizing agent is contacted with said meat analog at a concentration of about 150 μmol/kg of meat analog.3. The method of claim 1 , wherein said heme-stabilizing agent is contacted with said meat analog at a concentration of no more than about 500 μmol/kg of meat analog.4. The method of claim 1 , wherein said heme-stabilizing agent is contacted with said meat analog at a concentration of about 50 to about 250 μmol/kg of meat analog.5. The method of claim 1 , wherein said heme stabilizing agent is niacin claim 1 , imidazole claim 1 , 4-methyl imidazole claim 1 , or histidine.6. The method of claim 1 , further comprising contacting said meat analong with a reductant.79-. (canceled)10. The method of claim 1 , further comprising subjecting said meat analog to a high oxygen environment during packaging.11. (canceled)12. The method of claim 1 , further comprising packaging said meat analog claim 1 , wherein the packaged environment is a low oxygen environment.13. (canceled)14. The method of claim 1 , further comprising freezing said meat analog.15. The method of claim 1 , wherein said meat analog is treated at 0 to 6° C.16. The method of claim 1 , wherein said meat analog is treated substantially in the absence of exogenous calcium.17. The method of claim 1 , further comprising treating said meat analog with a preservative.18. (canceled)19. The method of claim 1 , further comprising treating said meat analog with an additive.20. The method of claim 1 , wherein said meat analog retains red color and/ ...

Pea Protein Product

The present invention relates to a pea protein material that is at least 70% dry weight pea protein, of which at least 20% dry weight protein is soluble in water at ambient temperature, has a pH of about 6-8 and has a viscosity of about 12-20 units according to Test A. Preferably, the pea protein material of this invention additionally has a viscosity of about 12-65 units according to Test B. Preferably, the pea protein material meets USDA Organic Certification requirements. Preferably, the pea protein material meets Non-GMO Project Verified requirements.

Method and System for Time of Pollinating Cereal Crops

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

VEGAN MEAT REPLACEMENT FOOD PRODUCT

A meat replacement product is provided for elimination diets including vegan diets. Pea protein is combined with konjac and fenugreek. The combination is then subjected to high pressure and temperature in conjunction with an extrusion and texturization process. The resulting product can be used to provide a variety of meat replacements including meatless fish sticks, meatless tuna, and meatless salmon as well as replacements for beef and chicken. 2. The vegan meat replacement food product of claim 1 , wherein the non-soy vegetable protein comprises pea protein.3. The vegan meat replacement food product of claim 1 , wherein the extrudable mixture comprises konjac flour and water in a ratio of 1-part konjac flour to about 20-40 parts water.4. The vegan meat replacement food product of claim 3 , wherein the extrudable mixture comprises one part of the konjac and water mixture to 4- or 5-parts non-soy vegetable protein.5. The vegan meat replacement food product of claim 4 , wherein the fenugreek powder is about 1-2% of the mixture by weight.6. The vegan meat replacement food product of claim 5 , wherein the mixture was heat-treated to between 120-180° C. for a time period of between 3-5 minutes.7. The vegan meat replacement food product of claim 6 , wherein the heated-treated mixture was simultaneously extruded under pressure.9. The vegan meat replacement food product of claim 8 , wherein the non-soy vegetable protein consists of pea protein.10. The vegan meat replacement food product of claim 9 , wherein the konjac flour and water is in a ratio of 1-part konjac flour to about 20-40 parts water.11. The vegan meat replacement food product of claim 10 , wherein the mixture has 1-part konjac flour and water to 4- or 5-parts non-soy vegetable protein.12. The vegan meat replacement food product of claim 11 , wherein the fenugreek powder is about 1-2% of the mixture by weight.13. The vegan meat replacement food product of claim 12 , wherein the mixture is heated to between ...

EXTRUDATE FOOD COMPOSITIONS COMPRISING CULTIVATED ANIMAL CELLS AND METHODS OF PRODUCTION THEREOF

Provided herein are extruded food products comprising cultivated animal cells and a plant protein. Also provided are methods for preparing extruded food products. 1. An extrudate comprising cultivated animal cells , a plant protein , at least one other ingredient , and optionally , a peptide cross-linking enzyme.2. The extrudate of claim 1 , wherein the cultivated animal cell is selected from the group consisting of an avian cell claim 1 , a bovine cell claim 1 , a porcine cell claim 1 , and a seafood cell.3. (canceled)4Gallus, Meleagris, Anas, BosSus.. The extrudate of claim 2 , wherein the cultivated animal cell is of the genus claim 2 , or5. The extrudate of claim 1 , wherein the extrudate comprises cultivated animal cells in an amount that is between 1% to 90% by dry weight.6. (canceled)7. The extrudate of claim 1 , wherein the plant protein is a plant protein isolate or a plant protein concentrate.8. (canceled)9. The extrudate of claim 1 , wherein the plant protein is a pulse protein.10. (canceled)11Vigna radiata. The extrudate of claim 9 , wherein the pulse protein is obtained from mung beans ().1218.-. (canceled)19. The extrudate of claim 1 , wherein the at least one other ingredient is selected from the group consisting lipid claim 1 , salt claim 1 , sugar claim 1 , fiber claim 1 , humectant claim 1 , flavorant claim 1 , colorant claim 1 , and preservative.20. The extrudate of claim 19 , wherein the composition of the lipid is a free fatty acid claim 19 , triacylglycerol claim 19 , or sterol.21. (canceled)22. (canceled)23. The extrudate of claim 19 , wherein the lipid is a plant oil selected from the group consisting of algal oil claim 19 , canola oil claim 19 , coconut oil claim 19 , olive oil claim 19 , palm oil claim 19 , palm kernel oil claim 19 , peanut oil claim 19 , rice bran oil claim 19 , safflower oil claim 19 , soybean oil claim 19 , sunflower oil claim 19 , and mixtures thereof.24. (canceled)25. The extrudate of claim 19 , wherein the salt is ...

PLANT SUBSTITUTES FOR MEAT FOOD PRODUCTS

The invention relates to a foodstuff having a fibrous structure comprising: 2Odontella, Dunaliella, Tetraselmis, Chlorella, HaematococcusArthrospira, SpirulinaSchizochytriumAuriantochytrium. The foodstuff according to claim 1 , characterized in that said at least one plant constituent of aquatic origin is selected from among microalgae or microalgae extracts of the genus claim 1 , cyanobacteria or cyanobacteria extracts of the genus claim 1 , and marine fungi or marine fungi extracts of the genus and claim 1 , or a mixture of at least two of these constituents of aquatic origin.3Odontella aurita, Schizochytrium aggregatum, Schizochytrium limacinum, Schizochytrium minutum, Auriantochytrium mangrovei, Dunaliella salina, Tetraselmis chuii, Chlorella sorokiniana, Arthrospira platensis, Arthrospira maximaHaematoccosus pluvialis. The foodstuff according to claim 1 , characterized in that the at least one plant constituent of aquatic origin is selected from among and or a mixture of at least two of these constituents.4. The foodstuff according to claim 1 , characterized in that said plant constituent of aquatic origin or the mixture of at least two of said constituents of aquatic origin constitutes between 5 and 90% by weight of the foodstuff.5. The foodstuff according to claim 1 , characterized in that said at least one other plant constituent is selected from among gelling plant constituents.6. The foodstuff according to claim 1 , characterized in that said at least one other plant constituent is selected from among agar-agar and/or alginates and/or other gelling plant polysaccharides.7. The foodstuff according to claim 1 , characterized in that said at least one other plant constituent is selected from among vegetable fats claim 1 , vegetable oils claim 1 , spices claim 1 , plant proteins and vegetable fibers.8. The foodstuff according to claim 1 , characterized in that said at least one other plant constituent is selected from among deodorized coconut fat claim 1 , ...

MYCELIATED VEGETABLE PROTEIN AND FOOD COMPOSITIONS COMPRISING SAME

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated. 1. A method to prepare a food composition , comprising the steps of:(a) providing a myceliated high-protein food product, comprising the steps of either:(i) providing an aqueous medium comprising a high-protein material, wherein the aqueous medium comprises at least 50% (w/w) protein on a dry weight basis, wherein the media comprises at least 50 g/L protein; inoculating the medium with a fungal culture, and culturing the medium to produce a myceliated high-protein food product;or,(ii) providing a myceliated high-protein food product, wherein the myceliated high-protein food product is at least 50% (w/w) protein on a dry weight basis, wherein the myceliated high-protein product is myceliated by an aqueous fungal culture, in a media comprising at least 50 g/L protein in liquid culture;{'i': Lentinula edodes, Agaricus', 'Pleurotus', 'Boletus', 'Laetiporus, 'wherein the fungal culture comprises spp., spp., spp., or spp.; and wherein the myceliated high-protein food product is derived from a plant source and has reduced undesirable flavors and reduced undesirable aromas compared to the high-protein material that is not myceliated;'}(b) providing an edible ...

METHOD FOR PREPARING A COMPOSITION BASED ON LEGUME PROTEINS

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

PROTEIN ISOLATION FROM OIL SEEDS

A process to isolate protein from the meal or oil cake comprising the following steps: 1. A process to isolate protein from meal or oil cake comprising:extracting meal with water to obtain an aqueous solution;concentrating an aqueous extract to an aqueous solution comprising from 5 to 30 wt % protein, optionally from 10 to 30 wt % protein;adding a water-soluble solvent to a concentrated aqueous solution to obtain a protein precipitate; andseparating the protein precipitate from a liquid fraction.2. The process according to claim 1 , which further comprises washing the protein precipitate.3. The process according to claim 1 , which further comprises drying the protein precipitate.4. The process according to claim 1 , whereby after extraction and before addition of the water-soluble solvent claim 1 , the aqueous solution or concentrated aqueous solution is diafiltrated optionally using UF ultra filtration.5. The process according to claim 4 , whereby a soluble carbohydrate claim 4 , a glucosinolate and/or a derivative thereof claim 4 , a phytate or polyphenolic compound and/or a combination thereof is removed from the aqueous solution and/or concentrated aqueous solution.6. The process according to claim 4 , whereby diafiltration takes place before claim 4 , during or after concentrating of the aqueous extract.7. The process according to claim 1 , whereby water soluble solvent is methanol claim 1 , ethanol and/or acetone claim 1 , optionally ethanol.8. A process according to claim 1 , wherein the meal is rapeseed claim 1 , soy and/or sun flower meal.9. A process according to claim 1 , whereby the isolated protein is native protein.10. An isolated protein or a protein composition which comprisesa protein content of at least 80 wt %, optionally at least 85 wt % on dry matter;an ethanol content of less than 0.2 wt %, optionally less than 0.1 wt % on dry matter;an ethanol content of more than 0.001 wt %, optionally more than 0.01 wt % on dry matter; anda phenolic content ...

PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES

A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product. 1. A method of producing a pulse protein product having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis , which comprises:(a) extracting a pulse protein source with an aqueous calcium salt solution to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution,(b) at least partially separating the aqueous pulse protein solution from residual pulse protein source,(c) diluting the aqueous pulse protein solution to provide a diluted aqueous pulse protein solution,(d) adjusting the pH of the diluted aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified aqueous pulse protein solution,(e) concentrating the acidified aqueous pulse protein solution formed in step (d) while maintaining the ionic strength substantially constant by a selective membrane technique to provide a concentrated pulse protein solution,(f) diafiltering the concentrated pulse protein solution to provide a concentrated and diafiltered pulse protein solution, and(g) drying the concentrated and diafiltered pulse protein solution, wherein said acidified pulse protein solution has a conductivity of less than about 95 mS.2. The method of wherein said aqueous calcium salt solution is an aqueous ...

POWDERED NUTRITIONAL FORMULATIONS INCLUDING SPRAY-DRIED PLANT PROTEIN

Disclosed are powdered nutritional formulations comprising at least one plant protein, such as pea protein, wherein at least a portion of the plant protein has been spray-dried and dry-blended into the nutritional formulation. The liquids derived from reconstituting the powdered nutritional formulations exhibit little or no undesirable mouthfeel and have improved viscosity characteristics. 1. A method of preparing a dryblended nutritional formulation including a spray-dried pea protein , the method comprising:preparing a base powder including at least one of a fat, a carbohydrate, and protein; anddryblending into the base powder a spray-dried pea protein.2. The method of claim 1 , wherein following the dryblending of the spray-dried pea protein into the base powder claim 1 , the dryblended pea protein comprises from about 30 wt. % up to about 50 wt. % by weight of a total protein present in the nutritional formulation.3. The method of claim 1 , wherein following the dryblending of the spray-dried pea protein into the base powder claim 1 , at least 50 wt. % of the dryblended pea protein present in the powdered nutritional formulation is the spray-dried pea protein.4. The method of claim 1 , wherein following the dryblending of the spray-dried pea protein into the base powder claim 1 , 100% of the dryblended pea protein present in the powdered nutritional formulation is the spray-dried pea protein.5. The method of claim 1 , further comprising formulating the nutritional formulation to comprise soy protein.6. The method of claim 1 , wherein the nutritional formulation protein comprises at least one milk protein.7. The method of claim 6 , wherein the at least one milk protein of the nutritional formulation comprises whey.8. The method of claim 6 , wherein following the dryblending of the spray-dried pea protein into the base powder claim 6 , the at least one milk protein and the spray-dried pea protein each comprise from about 40 wt. % to about 45 wt. % of the powdered ...

METHODS AND SYSTEMS FOR PROCESSING A HIGH-CONCENTRATION PROTEIN PRODUCT FROM A MICROCROP AND COMPOSITIONS THEREOF

The present disclosure relates, according to some embodiments, to methods and systems for processing a high-concentration protein product from a microcrop (e.g., aquatic species, ) and compositions thereof. According to some embodiments, the present disclosure relates to a method of processing a biomass comprising a microcrop (e.g., ), where the method may include: blanching a first portion of the biomass in a blanching solution to form a wet protein concentrate; separating the first wet protein concentrate from a separated solution (e.g., using a screw press, using a vibratory screen); and drying the first wet protein concentrate to form at least one of a first protein concentrate flake and a first protein concentrate granule. In some embodiments at least one of the first protein concentrate flake and the first protein concentrate granule may comprise at least 45% protein and a Protein Digestibility Corrected Amino Acid Score (PDCASS) value of at least 0.88. In some embodiments, the present disclosure relates to protein products and compositions derived from a microcrop (e.g., derived from ). 1. A method of processing a biomass comprising a microcrop , the method comprising:blanching a first portion of the biomass in a blanching solution to form a wet protein concentrate;separating the first wet protein concentrate from a separated solution;drying the first wet protein concentrate to form at least one of a first protein concentrate flake and a first protein concentrate granule,wherein at least one of the first protein concentrate flake and the first protein concentrate granule comprises at least 45% protein and a Protein Digestibility Corrected Amino Acid Score (PDCASS) value of at least 0.88.2. The method of claim 1 , wherein the PDCASS value is limited by histidine.3. The method of wherein a ratio of the blanching solution to the first portion of the biomass is 7:1 (w/w) claim 1 , or 6:1 (w/w) claim 1 , or 5:1 (w/w) claim 1 , or (4:1 (w/w).4. The method of ...

Apparatuses and methods for generating a high-concentration protein product from a blanched biomass

The present disclosure relates, according to some embodiments, to apparatuses and methods for blanching (e.g., continuously) a microcrop (e.g., aquatic species, Lemna ) and a high-concentration protein product derived therefrom. The present disclosure relates, according to some embodiments, to an apparatus for blanching a microcrop (e.g., Lemna, Wolffia ) where the apparatus may include: a conveyance mechanism operable to transport a biomass to a blanching tray; an applicator operable to dispense a blanching solution onto at least one surface of the biomass within the blanching tray; the blanching tray oriented to receive a volume of the blanching solution from the applicator; and a vibratory mechanism capable of vibrating the blanching tray to generate a net motion of the received volume of the blanching solution within blanching tray such that a wave of blanching solution is formed. In some embodiments, a vibratory mechanism may be operable to generate a motive force capable of directing a biomass from a first side of a blanching tray to a second side of the blanching tray. In some embodiments, an apparatus may be capable of processing a biomass at a product flow rate ratio of about 7:1.

Hemp-Based Infant Formula and Methods of Making Same

The present invention pertains to the field of nutrition and in particular a food product formulation based on protein and other nutrients extracted from oil seeds, such as hemp, for a plurality of uses, including, but not limited to an infant or toddler formula, a beverage, baked goods or a protein supplement. Suitable oil seeds include, but are not limited to hemp, flax, chia, pea and spirulina. Accordingly, the present invention provides a food product formulation for human consumption that can provide a complete source of dietary protein and other nutrients through oil seed protein. The formulation may be prepared in a variety of product forms, including but not limited to, a ready-to-serve liquid form, or a powder form that can be reconstituted prior to human consumption into liquid form, or a powder form that can be added to oilier ingredients to produce a baked product for human consumption, or a protein supplement. 1. An infant formula composition comprising protein , carbohydrates and lipids effective to supply , per 100 calories , between about 1.8 and 4.5 g of protein , between about 3.3 and 6 g of lipids , and between about 9 and 14 g of carbohydrates , the formulation also comprising between about 1 and 100% of a daily recommended intake of vitamins and minerals , wherein said formulation comprises hemp or a hemp derivative as at least one source of protein , carbohydrate , lipids , vitamins or minerals , or a combination thereof.2. The composition of claim 1 , wherein said hemp or a hemp derivative comprises hulled or dehulled hemp seed claim 1 , hemp concentrate claim 1 , hemp protein powder claim 1 , hemp isolate claim 1 , hemp oil claim 1 , hemp liquid or a combination thereof.3aphanizomenflos aquaequinoa. The composition of claim 1 , wherein said composition comprises a protein source in addition to said hemp or a hemp derivative selected from the group consisting of: hemp protein claim 1 , hemp protein isolate claim 1 , hemp milk claim 1 , whey ...

METHODS FOR MAKING PLANT PROTEIN CONCENTRATES

Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile. 128-. (canceled)29. A chickpea protein concentrate comprising chickpea proteins , wherein the chickpea protein concentrate is free of proteins other than chickpea proteins and has a chickpea protein concentration of at least 60% , based on dry weight , a complete amino acid profile for adults , greater than or equal to 22 milligrams of sulfur-containing amino acids per gram of protein , an in vitro Protein Digestibility of at least 0.97 , and a PDCAAS value of at least 0.97 for adults.30. A chickpea protein concentrate comprising chickpea proteins , wherein the chickpea protein is free of protein other than chickpea proteins and has a chickpea protein concentration of at least 60% , based on dry weight , a complete amino acid profile for children ages 6 month through adult , greater than or equal to 27 milligrams of sulfur containing amino acids per gram of protein , an in vitro Protein Digestibility of at least 0.97 , and a PDCAAS value of at least 0.97 for children aged 6 months through adult.31. A food product comprising:a beverage or foodstuff, other than chickpeas; and{'claim-ref': {'@idref': 'CLM-00029', 'claim 29'}, 'the chickpea protein concentrate of .'}3238-. (canceled) The present application claims priority to U.S. patent application Ser. No. 15/871,329 that was filed Jan. 15, 2018 and issued as U.S. Pat. No. 10,143,226 on Dec. 4, 2018, the entire contents of which are hereby incorporated herein by reference.The field of this invention is food-grade protein concentrates prepared from yellow field peas and other pulses and flours derived therefrom, methods of making the concentrates, and food products ...

PH ADJUSTED PULSE PROTEIN PRODUCT

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material. 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. (canceled)17. (canceled)18. (canceled)19. (canceled)20. (canceled)21. (canceled)22. (canceled)23. (canceled)24. A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. , with a natural pH in aqueous solution of about 6 to about 8 and which has colorimeter readings for a solution thereof in water , prepared by dissolving sufficient pulse protein product to supply 3.2 g of protein per 100 ml of water used , which are a combination of L*=about 30 to about 60 , a*=about 1 to about 7.5 and b*=about 20 to about 33.25. A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. , which has a viscosity reading for a 10% protein w/w solution thereof in water , which is less than about 30 cP , as determined by the method described in Example 17.26. (canceled)27. (canceled)28. The pulse protein product of which is a yellow pea product.29. The pulse protein product of which is a yellow pea product. This application is a U.S. National phase filing of PCT/CA2017/050081 filed Jan. 26, 2017 which itself claims priority of U.S. Ser. No. 15/006,312 filed Jan. 26, 2016 which itself is a continuation-in-part application of U.S. patent application Ser. No. 14/989,353 filed Dec. 29, 2015 which itself is a ...

METHODS FOR THE PRODUCTION AND USE OF MYCELIATED AMINO ACID-SUPPLEMENTED FOOD COMPOSITIONS

Methods, and compositions derived thereof, for preparing a myceliated amino-acid-supplemented high-protein food product having desired digestibility and amino acid content. An aqueous medium comprising a high-protein material is inoculated with a fungal culture to produce a myceliated amino acid-supplemented high-protein food product. The plant protein can include pea, rice and/or chickpea protein. The fungi can include spp., spp., spp., spp., or spp. Preferably, the myceliated amino acid-supplemented high-protein food product has reduced bitterness and/or reduced volatile amino-acid-derived aroma compared to high-protein amino acid-supplemented material that is not myceliated. Also disclosed are myceliated amino-acid-supplemented high-protein food products and compositions, such as dairy alternative products, beverages and beverage bases, extruded and extruded/puffed products, meat analogs and extenders, baked goods and baking mixes, texturized plant-based protein products, granola products, bar products, smoothies and juices, and soups and soup bases. 1. A method to prepare a myceliated amino-acid-supplemented high-protein food product , comprising the steps of:providing an aqueous medium comprising a high-protein material, wherein the aqueous medium comprises at least 50% (w/w) protein on a dry weight basis, wherein the media comprises at least 50 g/L protein, wherein the media is supplemented with at least one exogenous amino acid in an amount that results in an increase in the total wt % of the at least one amino acid in the high-protein material by at least 1%, and wherein the high protein material is from a plant source;{'i': ['Lentinula edodes, Agaricus', 'Pleurotus', 'Boletus', 'Laetiporus'], '#text': 'inoculating the medium with a fungal culture, wherein the fungal culture comprises spp., spp., spp., or spp., and'}culturing the medium to produce a myceliated amino acid-supplemented high-protein food product;wherein the myceliated amino acid-supplemented ...

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.

COAGULATED PROTEIN FOR HUMAN FOOD

The invention pertains to a coagulated root- or tuber protein product which is not horny. Such products are characterized by a small particle size, a low density and little color, which makes them suitable for human food applications. The invention further pertains to a process for obtaining non-horny root- or tuber coagulated protein, and to use of these products in human food applications. 1. A coagulated root or tuber protein powder having a glycoalkaloid content of below 100 mg/kg dry weight , wherein the d-10 is less than 30 μm , the d-50 is less than 75 μm , and the d-90 is less than 250 μm , expressed on a dry product , and wherein the total content of glucose , fructose and sucrose is less than 0.5 g/kg dry weight.2. A coagulated root or tuber protein powder according to claim 1 , wherein the bulk density of the protein powder is less than 475 g/l.3. A coagulated root or tuber protein powder according to claim 1 , wherein the color of the protein powder by reflection is >0.50.4. A coagulated root or tuber protein product according to claim 1 , wherein the protein content before neutralization is at least 85 wt. % claim 1 , as determined by Kjeldahl nitrogen.7. A method according to claim 6 , wherein washing is continued until the used washing water has a conductivity of less than 1 mS/cm.8. A method according to claim 6 , wherein the washing is continued until the content of glucose claim 6 , fructose and sucrose in the used washing water is less than 0.54 mgt.9. A method according to claim 6 , wherein the method further comprises a step of neutralizing the coagulated protein to a pH of 6.5-7.10. A method according to claim 6 , wherein the method further comprises a glycoalkaloid extraction procedure.11. A method according to claim 6 , wherein the coagulated root or tuber protein powder is subsequently fractionated into at least a first fraction and a second fraction.12. A method according to claim 11 , wherein the first fraction has a d-50 of at most 35 μm. ...

Non-Processed Protein-based Nutritional Edible Substance

A non-processed protein-based nutritional edible substance for providing protein to a consumer. The non-processed protein-based nutritional edible substance includes a quantity of sunflower seeds, a quantity of pumpkin seeds, and a quantity of sweet binding compound. The sunflower seeds and the pumpkin seeds are the primary source for protein and beneficial nutrients. The quantity of sunflower seeds, the quantity of pumpkin seeds, and the quantity of sweet binding compound is heterogeneously mixed into a nutritional mixture, which allows the non-processed protein-based nutritional edible substance to be easily consumed by a person. The nutritional mixture can include additional quantities of ingredients to enhance the flavor, nutrients, protein quantity of the non-processed protein-based nutritional edible substance and/or to provide a recreational/medicinal effect to the consumer. 1. A non-processed protein-based nutritional edible substance comprises:a quantity of sunflower seeds;a quantity of pumpkin seeds;a quantity of sweet binding compound; andthe quantity of sunflower seeds, the quantity of pumpkin seeds, and the quantity of sweet binding compound being heterogeneously mixed into a nutritional mixture.2. The non-processed protein-based nutritional edible substance as claimed in comprises:the quantity of sunflower seeds being a first percent volume (vol %) of the nutritional mixture;the quantity of pumpkin seeds being a second vol % of the nutritional mixture; andthe first vol % being equal to the second vol %.3. The non-processed protein-based nutritional edible substance as claimed in claim 2 , wherein the first vol % and the second vol % ranging between 60 to 90 vol % of the nutritional mixture.4. The non-processed protein-based nutritional edible substance as claimed in comprises:the quantity of sweet binding compound ranging between 0.1 to 10 vol % of the nutritional mixture.5. The non-processed protein-based nutritional edible substance as claimed in ...

SYSTEMS AND METHODS USING PHYSICAL ENERGY TECHNOLOGY TO PRODUCE NON-DAIRY PROTEIN BASE AND VALUE-ADDED UTILIZATION OF THE CO-PRODUCT

A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch. 1. A method , comprising:separating fibrous material from a protein base;applying ultrasonication to the protein base at an ultrasonication unit according to ultrasonication settings, the ultrasonication settings adapted to cause acoustic cavitation within the protein base;filtering the protein base through one or more membrane filters to provide a concentrated protein base after separating the fibrous material from the protein base.2. The method of claim 1 , wherein the one or more membrane filters comprises an ultrafiltration membrane having a maximum pore diameter between 0.1 and 0.001 microns.3. The method of claim 2 , wherein filtering the protein base with the ultrafiltration membrane comprises filtering the protein base until the protein base comprises less than 0.5 g/kg of saponins claim 2 , less than 0.5% tannins claim 2 , and less than 1.5 g/kg phytate.4. The method of claim 1 , wherein the one or more membrane filters comprises a nanofiltration membrane or reverse osmosis membrane having a maximum pore diameter between 1 and 10 nanometers.5. The method of claim 4 , wherein filtering the protein base with ...

ENHANCED AEROBIC FERMENTATION METHODS FOR PRODUCING EDIBLE FUNGAL MYCELIUM BLENDED MEATS AND MEAT ANALOGUE COMPOSITIONS

Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply. 1. A shelf-stable protein food ingredient comprising:a. cultured fungal biomass in an amount at least 5% w/w; andb. water in an amount of less than 85% w/w.2. The shelf-stable protein food ingredient of that comprises 5-55% cultured fungal biomass and 85-45% water.3. (canceled)4. The shelf-stable protein food ingredient of with a mean particle diameter size between about 2 mm and about 40 mm.513-. (canceled)14. The shelf-stable protein food ingredient of wherein the fungal biomass is from the kingdom of Fungi.15. The shelf-stable protein food ingredient of wherein the fungal biomass is from the phylum Basidiomycota claim 1 , Ascomycota claim 1 , Glomeromycota claim 1 , Mucoromycota claim 1 , or Zoopagomycota.16. The shelf-stable protein food ingredient of wherein the fungal biomass is from the division agaricomycotina claim 1 , ustilagomycotina claim 1 , pezizomycotina claim 1 , saccharomycotina claim 1 , taphrinomycetes claim 1 , diversisporalis claim 1 , archaeosporales claim 1 , paraglomerales claim 1 , endogonales claim 1 , mucorales claim 1 , mortieralles claim 1 , entomophthoromycotina claim 1 , asellariales claim 1 , kickxellales claim 1 , dimargaritales claim 1 , harpellales claim 1 , zoopagomycotina claim 1 , or combinations thereof.17. (canceled)18. The shelf-stable protein food ingredient of wherein the fungal biomass is from the order filobasidiales claim 1 , agaricales claim 1 , amylocorticiales claim 1 , atheliales claim 1 , boletales claim 1 , jaapiales claim 1 , lepidostromatales claim 1 , geastrales claim 1 , gomphales claim 1 , hysterangiales ...

NUTRIENT-DENSE MEAT STRUCTURED PROTEIN PRODUCTS

Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient-dense meat structured protein products. 154.-. (canceled)55. A nutrient-dense meat structured protein product , wherein the nutrient-dense meat structured protein product has a moisture content of at least 30% by weight and wherein such nutrient-dense meat structured protein product , further , comprisesa) protein fibers that are substantially aligned; andb) at least 5% by weight of a non-animal protein material.56. A nutrient-dense meat structure protein product of claim 55 , further comprising at least about 0.2 mg of iron per ounce of nutrient-dense meat structured protein product.57. A nutrient-dense meat structured protein product of which further comprises at least about 0.1 g of omega-3 fatty acids per ounce of nutrient-dense meat structured protein product.58. A nutrient-dense meat structured protein product of wherein at least a portion of the omega-3 fatty acid is the omega-3 fatty acid eicosapentaenoic acid (EPA).59. A nutrient-dense meat structured protein product of wherein at least a portion of the omega-3 fatty acid is the omega-3 fatty acid docosahexaenoic acid (DHA).60. A nutrient-dense meat structured protein product of which further comprises at least about 10 mg of calcium per ounce of nutrient-dense meat structured protein product.61. A nutrient-dense meat structured protein product of which further comprises at least about 1 claim 56 ,841 ORAC of antioxidants per ounce of nutrient-dense meat structured protein product.62. A nutrient-dense meat structured protein product of which further comprises at least about 0.3 ug of vitamin B-12 per ounce of nutrient-dense meat structured protein product.63. A ...

Seitan Bacon Product

A process for making a simulated bacon product comprises a series of steps of mixing and processing ingredients, followed by shaping into loaves and cooking and slicing the cooked loaves, after which a topping sauce is added and slices are packed for distribution and sale. 1. A process for making a simulated bacon product , comprising:(1) mixing dry ingredients for bacon seasoning in a container, and storing the mixed ingredients;(2) mixing adzucki beans, liquid smoke and water, and storing the mixture;(3) mixing buckwheat groats, water and liquid smoke, and storing the mixture;(4) processing the mixture from step (2) to a smooth texture, and storing the processed mixture;(5) processing the mixture from step (3) to a smooth texture, and storing the processed mixture;(6) combining the processed mixtures from steps (4) and (5), adding additional wet ingredients, blending, and storing for later use;(7) preparing a topping sauce by adding liquid smoke and olive oil to dry ingredients including bacon seasoning;(8) adding mixture from step (6) to dry ingredients including at least wheat gluten flour, mix to dough;(9) separating dough into loaves of a predetermined size, and placing the loaves into individual cooking baskets, and baskets into cooking skillets, then cooking for a predetermined time and temperature;(10) placing loaves into slicer, and slicing into bacon strips;(11) adding topping sauce from step (7) to bacon slices; and(12) packaging and labeling slices for distribution and sale.2. The process of wherein in step (1) the ingredients comprise garlic granules claim 1 , onion powder claim 1 , tomato powder claim 1 , smoked paprika claim 1 , chili powder claim 1 , cumin claim 1 , black pepper claim 1 , powdered mustard claim 1 , sage claim 1 , rosemary claim 1 , evaporated cane juice claim 1 , and salt.3. The process of wherein claim 1 , in step (6) claim 1 , the additional wet ingredients comprise nutritional yeast claim 1 , soy sauce claim 1 , tomato paste ...

PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM PULSES

Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material. 1. A method of producing a pulse protein product having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis , which comprises:(a) effecting a first extraction of a pulse protein source with an aqueous calcium salt solution to cause solubilization of a portion of the extractable pulse protein in the pulse protein source to form a first aqueous pulse protein solution and a partially extracted pulse protein source, said first extraction being effected using a calcium salt solution having a calcium salt concentration of less than about 0.10 M in an amount of about 6 to about 20 L per Kg of pulse protein source,(b) effecting a second extraction of the residual partially extracted pulse protein source with an aqueous calcium salt solution to cause solubilization of further quantities of extractable pulse protein from the protein source and to form a second aqueous pulse protein solution and residual pulse protein source, said second extraction being effected using a calcium salt solution in an amount of about less than 5 L per Kg of partially extracted pulse protein source, said calcium salt solution having a concentration that provides an overall calcium salt concentration of less than about 1.0 M,(ci) separating the second aqueous pulse protein solution from the residual pulse protein source,(di) after said separation step, combining the first aqueous pulse protein solution and the second aqueous pulse protein solution to provide a combined aqueous pulse protein solution,(ei) optionally diluting the combined aqueous pulse protein solution,(fi) adjusting the pH of the combined aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified aqueous pulse protein solution,(gi) optionally clarifying the acidified pulse protein solution if it is not already clear,(hi) optionally ...

METHOD OF MANUFACTURING A TEXTURED FOOD PRODUCT AND A TEXTURIZED FOOD PRODUCT

A method of manufacturing a textured food product and a texturized food product comprises the steps of preparing a slurry, the dry matter of which comprises at least 35 weight-% legume protein, 10 to 45 weight-% oat bran, wholegrain oat flour or a mixture thereof, and 3.5 to 35% weight-% oat protein, wherein the oat bran, wholegrain oat flour and oat protein add up to no more than 65 weight-%. The slurry further comprises water 20-80%, preferably 30-40%, most preferably 35-40%, of the weight of the dry matter. the method further includes cooking the slurry in an extruder cooker and extruding it to form an texturized food product. 1. A method of manufacturing a textured food product , comprising the steps of:preparing a slurry comprising dry matter and water,i) wherein the dry matter comprises:at least 35% by weight of the dry matter of legume protein,10% to 45% by weight of the dry matter of an oat product selected from the group of oat products consisting of oat bran, wholegrain oat flour and a mixture of oat bran and wholegrain oat flour, and5% to 35% by weight of the dry matter of an oat protein,wherein a combination of said oat product and said oat protein comprises more than 65% by weight of the dry matter; andii) wherein the slurry comprises between 20%-80% by weight of the dry matter of said water;cooking the slurry in an extruder cooker; andextruding the cooked slurry to form said textured food product.2. The method according to according to claim 1 , wherein the step of cooking is performed at a temperature of between 130° to 180° C.3. The method according to claim 1 , wherein the combination of said oat product and said oat protein comprises between 40% to 60% by weight of the dry matter weight of the slurry and wherein said dry matter weight of said combination of said oat product and said oat protein is selected to produce a textured food product having consistency for which a resistance force exhibited by 9.0 to 10.5 mm high sample of said textured food ...

METHOD FOR ISOLATION OF PROTEIN FROM PLANT MATERIAL

The present invention concerns a process wherein native and functional protein isolates can be successfully obtained from plant material such as oilseeds, legumes and lentils. This can be achieved by a proper pre-treatment of the plant material, followed by a method of extracting proteins under mild and non-destructive conditions using an aqueous solvent, followed by fractionation, concentration and further purification using a novel combination of GRAS organic solvents. 1. A process for the preparation of a protein isolate from plant material , wherein said plant material comprises between 10 and 50 wt % on dry weight basis of proteins , said process comprising the steps of:a) crushing or comminuting the plant material to produce a solid cake;b) extracting the solid cake obtained in step a) using a first solvent comprising at least 90 wt % of water, based on the total weight of the first solvent, to obtain a mixture of a first solid fraction and a first liquid fraction;c) separating the first liquid fraction from the first solid fraction;d) preparing a protein concentrate from the first liquid fraction obtained in step c), wherein the protein concentrate comprises 50 to 90 wt % of water, based on the total weight of the protein concentrate, wherein protein is dissolved in the first solvent and/or wherein protein is present in a second solid fraction, wherein the protein content in the concentrate is at least 40 wt %, based on total dry weight of the concentrate;e) adding a second solvent to the protein concentrate obtained in step d), wherein the second solvent comprises at least 90 wt % of a alcohol having 1 to 5 carbon atoms which is miscible with water at room temperature, based on the total weight of the second solvent;f) separating the mixture obtained in step e) into a second liquid fraction and a third solid fraction using a technique chosen from the group consisting of filtration, sedimentation, centrifugation and combinations thereof, wherein the protein ...

Nutritional Composition of Blended Vegetarian Proteins

The invention is an improved hypoallergenic nutritional composition consisting of fava protein, mung bean protein, rice protein, and pea protein which are blended in specified weight ratios, to achieve a high level of digestibility comparable to animal proteins such as whey protein, casein protein and egg protein. The problems of potentially allergenic soy protein compositions, solely animal-based protein compositions, incomplete amino acid profile compositions, and low levels of digestibility compositions are solved by inventing a hypoallergenic, vegetarian-based protein composition that can serve as a complete and well-balanced source of amino acids for human physiological requirements and has a high level of digestibility. 1. A nutritional composition comprised of fava protein , mung bean protein , pea protein and rice protein.2. The composition of wherein the composition is plant-based suitable for vegetarian and vegan consumers.3. The composition of wherein the composition is free of major allergens that are recognized by US Food and Drug Administration.4. The composition of wherein the composition has a PDCAAS protein quality of 0.95 or greater.5. The composition of wherein the composition has a PDCAAS protein quality of 0.98 or greater.6. The composition of wherein the composition has a PDCAAS protein quality of 1.00.7. The composition of wherein the composition comprises 0-90% fava protein claim 1 , 0-60% rice protein and 0-80% of combination of mung bean protein and pea protein.8. The composition of wherein the composition comprises 20-70% fava protein claim 1 , 5-40% rice protein and 15-55% of combination of mung bean protein and pea protein.9. The composition of wherein the composition comprises 40-50% fava protein claim 1 , 10-20% rice protein and 30-50% of combination of mung bean protein and pea protein.10. The composition of which is provided in a beverage claim 1 , a non-beverage food claim 1 , a liquid or a dietary supplement.11. The composition of ...

METHOD FOR PRODUCING A PEA EXTRACT

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps: 1. Process for preparing a pea extract comprising fibres , the process comprising the following steps:(a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas;(b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours;(c) grinding said peas in order to as a result obtain ground peas; and(d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres;characterized in that step (a) precedes step (b), which itself precedes step (c), which itself precedes step (d).2. Process according to claim 1 , in which at least one step of drying (e) said pea extract comprising fibres is carried out.3. Process according to claim 1 , in which the fractionation of said ground peas in step (d) comprises subjecting said ground peas to at least one step of separation by centrifugation and/or filtration.4. Process according to claim 1 , in which the fractionation step (d) can be divided into at least two fractionation steps (d1) and (d2).5. Process according to claim 1 , in which the fractionation step (d) comprises at least one step (d1) claim 1 , in which the fractionation of said ground peas in step (d1) comprises subjecting said ground peas to at least one step of settling out claim 1 , of filtration and/or of separation by centrifugation in order to obtain a fibre-enriched fraction.6. Process according to claim 1 , in which the fractionation step (d) can be divided into at least two fractionation steps (d1) and (d2) claim 1 , and the fractionation step (d2) comprises at least one step of filtration of the fibre-enriched fraction obtained in step (d1) claim 1 , more particularly a sieving step in order to obtain a pea extract comprising fibres.7. Process according to claim 1 , in which claim 1 , during step (b) claim 1 , ...

Isolated plant protein

An isolated plant protein comprising both native and denatured proteins, food compositions containing such isolates, and methods for preparing isolated plant protein are disclosed. In some embodiments, the hardness and gel elasticity of the isolated plant protein can be controlled by controlling the amounts of native protein and denatured protein present in the plant protein isolate.

PROCESS TO PRODUCE RICE BRAN HYDROLYSATES

The present invention provides a (preferably defatted) rice bran hydrolysate composition which comprises of more than 50 wt % (on dry matter) of (poly)peptides and which has a DH (Degree of Hydrolysis) of at least 10%, preferably between 10 and 16% and more than 90%, preferably more than 95%, of the (poly) peptides has a molecular weight (MW) of more than 500 Da.

Protein Hydrolysate, Method for Making, and Use

Disclosed is a method for recovering protein hydrolysates from high-fat protein concentrates. The method can be used, for example, to produce a whey protein hydrolysate from the by-product retentate of the manufacture of whey protein isolates, as well as to isolate the milk fat globule membrane from a high-fat whey protein concentrate starting material. 1. A method for producing protein hydrolysates from high-fat protein concentrates , the method comprising the steps of:(a) heating an about 5 to about 40 percent w/v solution of a high-fat protein concentrate starting material having a protein content of at least about 34 percent to a temperature of from about 90 to about 125 degrees Fahrenheit;(b) hydrolyzing the protein, by adding at least one proteolytic enzyme to the solution, for a period of from about 1 hour to about 12 hours to produce a hydrolyzed protein; and(c) isolating the hydrolyzed protein by filtering the solution to produce a permeate and a retentate, wherein the hydrolyzed protein is collected in the permeate as a protein hydrolysate.2. The method of further comprising the steps of(d) hydrolyzing the protein remaining in the retentate using at least one proteolytic enzyme for a period of from about 1 to about 12 hours to produce a second hydrolyzed protein;(e) isolating the second hydrolyzed protein by filtration to produce a second retentate and a second permeate, wherein a second hydrolyzed protein product is collected in the permeate as a second protein hydrolysate; and(f) combining the first protein hydrolysate with the second protein hydrolysate, wherein the first protein hydrolysate is the hydrolysate produced in step (c).3. The method of wherein the solution is a solution of from about 13 to about 17 percent w/v.4. The method of further comprising the step of diafiltration to concentrate the hydrolyzed protein from the retentate from step (c).5. The method of further comprising the step of diafiltration to concentrate the hydrolyzed protein ...

VICIA FABA PROTEIN FOOD PRODUCTS

There is provided protein food products including and pea protein, wherein the total protein content is in the range of from 45 weight % to 55 weight % and the :pea protein ratio is in the range of from 1.1 to 1.8. There is also provided a process for making the disclosed protein food products. 1Vicia fabaVicia faba. A protein food product comprising and pea protein wherein the total protein content is in the range of from 45 weight % to 55 weight % and the :pea protein ratio is in the range of from 1.1 to 1.8.2. The protein food product according to claim 1 , comprising 4-6 weight % malt.3. The protein food product according to claim 2 , wherein the malt is barley malt extract.4Vicia faba;. The protein food product according to claim 2 , comprising 50 weight % to 60 weight % 35 weight % to 45 weight % pea protein; and 4-6 weight % malt.5Vicia faba. The protein food product according to claim 4 , comprising about 55 weight % ; about 40 weight % pea protein; and about 5 weight % malt.6Vicia faba. The protein food product according to claim 1 , wherein the ratio of protein from pea protein to protein from is in the range of from 2.9 to 1.8.7. The protein food product according to claim 1 , further comprising egg white.8Vicia faba. The protein food product according to claim 7 , wherein the total protein content of the extruded material is in the range of from 49 weight % to 66 weight % and the :pea protein ratio is in the range of from 0.56 to 5.80.10. The process according to claim 9 , where the step b) further comprises separately and substantially simultaneously feeding malt to the extruder to form a malt and dry ingredients extruded material.11. The process according to claim 9 , wherein the extruder temperature is in the range from about 144° C. to about 147° C.12. The process according to claim 11 , wherein the extruder temperature is about 145° C.13. The process according to claim 9 , wherein the extruded material comprises 4-6 weight % malt.14. The process ...

PROCESS AND APPARATUS FOR THE PRODUCTION OF A MEAT ANALOGUE

The present invention relates to a process for the production of a meat analogue, comprising: a) introducing a meat batter which comprises protein into a first heating unit and heating the meat batter to a temperature above the denaturation temperature of the protein in the meat batter, but below the melting point of the protein to produce a first heat-treated product, and b) transferring the first heat-treated product to a second heating unit and heating the first heat-treated product to a temperature above the melting temperature of the protein to produce a second heat-treated product, c) cooling the second heat-treated product by moving through a cooling unit, so that the second heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and d) dividing the cooled second heat-treated product into pieces; as well as to an apparatus for the production of a meat analogue. 1. A process for the production of a meat analogue , comprising:a) introducing a meat batter which comprises protein into a first heating unit and heating the meat batter to a temperature above the denaturation temperature of the protein in the meat batter, but below the melting point of the protein to produce a first heat-treated product, andb) transferring the first heat-treated product to a second heating unit and heating the first heat-treated product to a temperature above the melting temperature of the protein to produce a second heat-treated product,c) cooling the second heat-treated product by moving through a cooling unit, so that the second heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, andd) dividing the cooled second heat-treated product into pieces.2. The process according to claim 1 , wherein at least one of the first and second heating units comprises a scraped surface heat exchanger.3. The process according to claim 1 , wherein the first and second ...

Ph adjusted pulse protein product

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

PH ADJUSTED PULSE PROTEIN PRODUCT

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material. 1. A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. with a natural pH in aqueous solution of about 6 to about 8 and which has a clean flavor2. The pulse protein product of claim 1 , the flavor of which does not contain green and/or beany and/or vegetable notes.3. The pulse protein product of wherein the pH is about 6.5 to about 7.5.4. The pulse protein product of which has a protein content of at least about 90 wt % (N×6.25).5. The pulse protein product of which has a protein content of at least about 100 wt % (N×6.25).6. A food composition comprising a pulse protein product as claimed in .7. The food composition of which is a processed meat product.8. The food composition of which is a baked good.9. The food composition of which is a nutrition bar.10. The food composition of which is a dairy analogue or dairy alternative product.11. The food composition of wherein the dairy analogue or dairy alternative product is a beverage or a frozen dessert.12. A method of producing a pulse protein product as claimed in claim 1 , which comprises:providing an aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range,adjusting the pH of the solution to about pH 6 to about 8, andoptionally drying the entire pH-adjusted solution oroptionally recovering and then drying any ...

PLANT BASED MEAT ANALOG

Provided is a plant-based meat analog comprising a hydrated textured protein, preferably a hydrated textured pea protein, and a pea protein isolate, its process and various industrial uses. 1. Plant-based meat analog comprising a hydrated textured protein composition , and a pea protein isolate.2. Plant-based meat analog of wherein the hydrated textured protein composition is a hydrated textured pea protein composition.3. Plant-based meat analog of wherein the hydrated textured protein composition claim 1 , has a mean particle size which is comprised between 0.4 mm and 4 mm.4. Plant-based meat analog of wherein the hydrated textured protein composition claim 1 , has a mean particle size which is comprised between 0.6 mm and 3.0 mm.5. Plant-based meat analog of wherein the hydrated textured protein composition claim 1 , has a mean particle size which is comprised between 0.7 mm and 2.0 mm.6. Plant-based meat analog of wherein the hydrated textured protein composition claim 1 , is hydrated with a protein/water weight ratio comprised between 1:2 and 1:4.7. Plant-based meat analog of wherein the hydrated textured protein composition claim 1 , is hydrated with a protein/water weight ratio comprised between 1:2.2 and 1:2.6.8. Plant-based meat analog of wherein the weight percentage of hydrated textured protein composition claim 1 , is comprised between 50% and 25% claim 1 , more preferably between 45% and 30% claim 1 , even more preferably between 37% and 34% claim 1 , relative to the total weight of the plant-based meat analog claim 1 , and the weight percentage of dry matter of protein isolate claim 1 , preferably pea protein isolate claim 1 , is respectively comprised between 10% and 0.5% claim 1 , more preferably between 5% and 2% claim 1 , even more preferably between 4% and 3% claim 1 , relative to the total weight of the plant-based meat analog.9. Process of producing the plant-based meat analog of comprising the following steps:a) Hydration of a dry textured ...

PROTEIN-CONTAINING POWDER AND METHOD OF PRODUCING THEREOF

The present disclosure relates to a method of producing a protein-containing powder including: (a) providing a protein-containing raw material; (b) freezing the protein-containing raw material at −196° C. to −80° C.; and (c) grinding the protein-containing raw material to obtain the protein-containing powder, wherein an average particle size of the protein-containing powder is smaller than a cell size of the protein-containing raw material. 1. Method of producing a protein-containing powder comprising:(a) providing a protein-containing raw material;(b) freezing the protein-containing raw material at −196° C. to −80° C.; and(c) grinding the protein-containing raw material to obtain the protein-containing powder,wherein an average particle size of the protein-containing powder is smaller than a cell size of the protein-containing raw material.2. The method of claim 1 , wherein the protein-containing raw material is bean claim 1 , and the average particle size of the protein-containing powder is 5 to 30 μm.3. The method of claim 2 , wherein the bean is selected from the group consisting of soybean claim 2 , black bean claim 2 , and pea.4. The method of claim 1 , further comprising: drying the protein-containing raw material at 30 to 50° C. for 4 to 12 hours after step (a).5. The method of claim 1 , further comprising: drying the protein-containing powder at 20 to 45° C. for 2 to 10 hours after step (c).6. The method of claim 1 , wherein the protein-containing powder has a higher nutrient retention rate than the protein-containing raw material.7. The method of claim 1 , wherein the protein-containing powder has a higher in vivo digestion rate than the protein-containing raw material.8. The method of claim 1 , wherein the protein-containing raw material is an edible insect claim 1 , and the average particle size of the protein-containing powder is 10 to 60 μm.9. The method of claim 8 , wherein the edible insect is cricket or mealworm.10. The method of claim 9 , further ...

Corn protein concentrate and methods of manufacturing same

Described herein is a corn protein concentrate comprising 55%-80% corn protein on a dry basis, an a* color value between about 0 and 4, and a b* color value between about 15 and 3, and less than about 2% oil on a dry basis; and a method of manufacturing the same.

DRY FRACTIONATION FOR PLANT BASED PROTEIN EXTRACTION

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

SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2")

An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material. 1. A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. with a natural pH in aqueous solution of about 6.1 to about 8 and which has a non-beany flavour.2. The soy protein product of wherein the pH is about 6.5 to about 7.5.3. The soy protein product of which has a protein content of at least about 90 wt % (N×6.25).4. The soy protein product of which has a protein content of at least about 100 wt % (N×6.25).5. A food composition comprising a soy protein product as claimed in .6. The food composition of which is a processed meat product.7. The food composition of which is a baked good.8. The food composition of which is a nutrition bar.9. The food composition of which is a dairy analogue or alternative product.10. The food composition of wherein the dairy analogue or alternative product is a beverage or a frozen dessert.11. A method of producing a soy protein product as claimed in claim 1 , which comprises:providing an aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range,adjusting the pH of the solution to about pH 6.1 to about 8, andoptionally drying the entire pH adjusted sample oroptionally recovering and drying any precipitated material oroptionally heat treating the pH-adjusted solution and then drying the entire sample oroptionally heat treating ...

NOVEL BRAZZEN MULTIPLE VARIANT OF INCREASED SWEETNESS, AND PRODUCTION METHOD FOR SAME

The present invention relates to a novel brazzein multiple variants having increased sweetness, and a production method for the same. 1. A brazzein multiple variant having any one amino acid sequence selected from the group consisting of SEQ ID NOS. 11 to 22.2. A nucleic acid molecule encoding the brazzein multiple variant of .3. A recombinant vector comprising:(i) a promoter; and{'claim-ref': {'@idref': 'CLM-00002', 'claim 2'}, '(ii) the nucleic acid molecule of operatively linked with the promoter.'}4. Host cells that have been transformed with the recombinant vector of .5. A method for making a brazzein multiple variant claim 3 , the method comprising the following steps:{'claim-ref': {'@idref': 'CLM-00004', 'claim 4'}, '(a) culturing the host cells of ; and'}(b) separating a brazzein multiple variant protein from the cultured host cells.6. A food composition for increasing a sugar content claim 1 , which comprises the brazzein multiple variant of as an active ingredient.7. A use of the brazzein multiple variant of for preparing a food composition for increasing a sugar content. This application claims priority to and the benefit of Korean Patent Application No. 2012-0083473, filed Jul. 30, 2012, the disclosure of which is incorporated herein by reference in its entirety.1. Field of the InventionThe present invention relates to a novel brazzein multiple variants having increased sweetness, and a production method for the same.2. Discussion of Related ArtWhite sugar (refined sugar) is a type of saccharide, and more specifically, is a disaccharide referred to as a kind of saccharose (a chemical term referring to sugar) composed of a simple carbohydrate called “sucrose”. Sugar has been frequently used as a sweetener for a long period of time. However, the World Health Organization (WHO) has proposed a recommendation to limit the consumption of sugar to 10% of the current level because of health problems caused by sugar, and state governments of the United States ...