90results about "Vegan ingredients" patented technology

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.

The invention discloses a maigre ham sausage and a preparation method thereof. The maigre ham sausage consists of the following raw materials: textured soybean proteins, ice water, vegetable oil, Konjac powder, albumen powder, modified starch, table salt, white granulated sugar, monosodium glutamate, I+G, maigre meat essence, whey proteins, powdered soy, caramel pigment and TBHQ (Tert-Butyl Hydroquinone). The preparation method comprises the following steps: rehydrating; dehydrating; threading; mixing; filling; cooking and sterilizing; and detecting and putting in a warehouse. The maigre ham sausage disclosed by the invention has the characteristics that by taking textured soybean proteins, Konjac powder, albumen powder and vegetable oil as main raw materials to replace animal meat, besides animal nutritional components, the maigre ham sausage further reduces the fat content of animal, so that the maigre ham sausage is more beneficial to human health; konjac has a certain health-care function, and no nitrite is added; the maigre ham sausage has the characteristics of fine and smooth meat, fresh and tender taste, convenience in carrying, simplicity in eating and long fresh and tender, and is deeply welcomed by massive consumers; the preparation process is simple in flow, the raw materials are cheaper, and the maigre ham sausage is easy to be produced on a large scale.

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

The invention provides a fruit and vegetable meal replacing food bar, which comprises the following components in percentage by weight: 10 to 40% of freezed and dried vegetable and fruit, 5 to 25% of syrup, 5 to 25% of sugar alcohol, 3 to 10% of grease, 5 to 30% of cereal, and 10 to 30% of powder. Nutrients of natural fruit, vegetable, edible fungus, and a plurality of cereals are integrated into the food bar; the food bar is easy to carry, and is user-friendly; when a user eats the food bar, he obtains energy, and at the same time he conveniently and quickly obtains a plurality of nutrients of vegetable and fruit.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

This invention pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health.

The invention discloses pure vegetarian dried meat floss as well as a processing method thereof. The pure vegetarian dried meat floss comprises the following components in parts by weight: 4500-5000 parts of pea powder, 2500-3000 parts of textured proteins, 1000-1200 parts of white granulated sugar, 1000-1200 parts of edible vegetable oil, 500-600 parts of monosodium glutamate, 200-250 parts of soy sauce, 150-200 parts of edible salt, 300-400 parts of gingers, 50-80 parts of anise, 50-80 parts of liquorice, 30-50 parts of grosvener siraitia, 30-50 parts of Chinese prickly ash, 20-30 parts of fennel, 5-10 parts of potassium sorbate, 10-15 parts of monascus color, 3-5 parts of flavor nucleotides disodium, 3-5 parts of ethyl maltol, 0.01-0.02 part of 2,3-dimethyl pyrazine, 0.01-0.02 part of 2-methyl-3 (methylthio)furan and 0.005-0.01 part of 2-methyl pyrazine. The pure vegetarian dried meat floss disclosed by the invention not only has flavor of the common dried meat floss, but also can satisfy needs of vegetarians.

The invention belongs to the field of food processing, and provides a processing method of vegetable protein substitute meat. The processing method comprises the following steps: (1) soaking and tumbling vegetable tissue protein and liquid emulsion; (2) filling the plant tissue protein obtained in the step (1) with a liquid emulsion through a vacuumizing process; (3) adding a colloid adhesive into the plant tissue protein obtained in the step (2) and tumbling; (4) enabling the surface layer of the plant tissue protein obtained in the step (3) to be full of a colloid adhesive through a vacuumizing process; and (5) pressing the mixture of the plant tissue protein and the colloid adhesive in the step (4) into a shape by using a mold, and heating, curing and shaping to obtain the vegetable protein substitute meat. The vegetable protein substitute processed by the method is large in meat loaf, juicy and tender in taste, the plant tissue egg fiber is full of fat, and rich grease exists during frying.

The invention discloses a plant protein type lunch sausage. The plant protein type lunch sausage contains the following components in parts by weight: 15-20 parts of textured soybean proteins, 3-8 parts of isolated soybean proteins, 10-18 parts of wheat proteins, 10-25 parts of tapioca starch, 5-18 parts of soybean oil, 3-10 parts of carrageenan, 2-8 parts of konjac glucomannan, 35-50 parts of water and 1-8 parts of seasonings. The plant protein type lunch sausage has the advantages that the meat fiber feel is strong and the normal temperature preservation can be realized. The invention also discloses a preparation method of the plant protein type lunch sausage and complete high-temperature sterilization equipment used in the method.

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

The invention provides a plant body building composition which is prepared from the following ingredients in mass percent: 30 to 60% of herba cistanches, 10 to 30% of herba cynomorii, 10 to 25% of astragalus mongholicus bunge and 10 to 20% of rhizoma polygonati. According to different situations, radix ginseng, radix rehmanniae preparata or fructus cnidii can be added. The composition disclosed by the invention richly contains varieties of amino acid, alkaloid, phenylethanoid glycosides, other glycosides and microelements, is beneficial to oxidization resistance, ageing resistance and senile dementia resistance if being eaten / taken for a long time, can improve immunity and enhance memory, further has active effects on protecting liver and protecting angiocarpy, can recover fatigue and enhance human body functions and achieves the body building purpose. Meanwhile, the ingredients of the composition do not contain animal or mineral traditional Chinese medical ingredients, so that a requirement of pure vegetarians is met.

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.

A formula and process for producing a yogurt-like experience in a non-dairy alternative foodstuff. The non-dairy yogurt alternative provides significant servings of fruits and vegetables in a format that is free from nuts or soy. The formula and process of the present disclosure yield a shelf-stable, freeze-thaw stable, ready to eat non-dairy yogurt alternative foodstuff.

The invention provides a preparation method of purple perilla vegetarian meat and belongs to the technical field of food processing. The preparation method comprises the following five steps: treating purple perilla seeds, squeezing at a low temperature, carrying out extrusion treatment, carrying out superfine grinding and carrying out organized treatment. The preparation method comprises the following steps: taking the purple perilla seeds and carrying out winnowing, magnetic selection, sieving and impurity removal; washing with flowing water, and blowing air and drying; squeezing oil from the purple perilla seeds; carrying out modification treatment on purple perilla oil meal obtained by oil squeezing by a double-screw-rod extruder; carrying out the superfine grinding on the purple perilla oil meal subjected to the modification treatment; taking the purple perilla oil meal subjected to the superfine grinding, soy isolate protein and vital gluten; and processing the materials by using the double-screw-rod extruder in the same direction to obtain tissue conditions of the purple perilla vegetarian meat. By virtue of the preparation method, the vegetarian meat product with a purple perilla flavor can be produced and the product has the tissue conditions of the vegetarian meat product and also has the specific taste and nutritional function properties of purple perilla; and the problem that the nutrition of the vegetarian meat prepared by pure soy protein is single is solved and the nutrition is more balanced. Meanwhile, the purple perilla seeds are effectively utilized and the wastes of plant protein resources are avoided.

The invention discloses a stomach-replenishing and nourishing millet Buddhist food, and relates to the technical field of food processing. The stomach-replenishing and nourishing millet Buddhist food is made from, by mass, 8% of red beans, 4% of poria cocos, 8% of black sesames, 2% of lily, 8% of semen euryales, 4% of lotus seeds, 4% of walnut kernels, 12% of Chinese yams, 12% of Chinese dates, 8% of pearl barley, 4% of tartary buckwheat, 8% of brown rice, 16% of small glutinous millet and 2% of pumpkin seeds. The stomach-replenishing and nourishing millet Buddhist food is reasonable in compatibility, nutritional, healthy, convenient to eat, long in shelf life, various in eating mode, convenient to carry and the like and has a stomach replenishing function and a nourishing function.

The present invention relates to a five-cereal nutrient meal. A hundred and seventy eight food materials passing green food attestation are selected throughout the country, and the food materials arereasonably matched according to the science of health maintenance of traditional Chinese medicine, cell biology and nutrition medicine theory. The selected materials for the five-cereal nutrient mealare a variety of nutrients necessary for the human body every day, and the nutrients are comprehensive, reasonable, balanced and safe so as to meet the requirements of nutrients for the normal physiological functions of the human body. At the same time, the nutrient meal is very convenient to eat, can be eaten when brewed just with boiled water, and is available to long-term consumption or meal replacement for all people who can eat such as infants who can eat rice paste and centenarian, because all the selected materials are food materials. Persistent consumption can effectively solve people's present problems of various diseases and sub-health caused by malnutrition, nutrient unevenness and overnutrition. Moreover, the nutrient meal also quietly changes people's health concept and healthconsciousness, which contributes to the health improvement and the disease recovery.

The invention discloses a green salad and a preparation method thereof. The green salad comprises raw materials as follows: a cucumber, lettuce, a carrot, an onion, broccoli, string beans, salad oil, an egg, vinegar, salt, sugar, monosodium glutamate and a preservative. The preparation method comprises steps as follows: cleaning and slicing the raw materials, preparing a vegetable mixed solution; dissolving the salad oil; preparing a semi-finished salad product; performing heat treatment; preparing the green salad; and performing canning and sterilization. The green salad has an oriental taste and meets Chinese taste, is strong and delicious in flavor and good in stability, tastes excellent, has efficacy of blood pressure reduction and cancer prevention and resistance and the like, can reduce cholesterol, is high in vitamin content, is the favorite of vegetarians, and is matched with food easily; and further, natural food is taken as basic materials, so that the green salad has no side effect on human bodies.

The invention discloses a preparation method of a plant-based concentrated broth. The method comprises the following steps: (1) mixing vegetable protein and water to obtain a mixture, wherein the difference between the contents of at least four amino acids in the vegetable protein and animal protein is within 10 percent; (2) adding protease into the mixture obtained in the step (1), performing enzymolysis for three times, and performing heating to inactivate enzymes so as to obtain plant protein enzymolysis solution, wherein the protein utilization rate is 81-95%; and (3) mixing the plant protein enzymolysis solution obtained in the step (2) with auxiliary materials, and performing heating reaction to obtain the plant-based concentrated broth. Compared with the prior art, the method replaces the animal protein with the vegetable protein as a raw material, and the produced plant-based concentrated broth not only has rich and harmonious meat flavor, but also has delicious and mellow taste, and is similar to stewed broth, thereby meeting the requirements of vegetarian and people with low fat intake.

The invention discloses maigre fat meat. The maigre fat meat comprises the components in parts by weight: 2-5 parts of konjaku flour, 1-3 parts of carrageenin, 8-15 parts of tapioca, 5-10 parts of soybean vegetable oil, 5-10 parts of glutinous rice flour, 65-85 parts of water, and 1-8 parts of seasonings. The maigre fat meat disclosed by the invention has the advantages of lower cost, better mouth feel, diversified taste and unrestricted preservation conditions. The invention further discloses a preparation method of the maigre fat meat.

The invention discloses a pure plant cancer prevention bionic meat and a preparation method of the pure plant cancer prevention bionic meat. The pure plant cancer prevention bionic meat comprises the following raw materials in parts by weight: 15-25 parts of coix seed, 15-25 parts of flaxseed, 15-25 parts of black peanut, 15-25 parts of black soybeans, 10-20 parts of mushrooms and 3-7 parts of hericium erinaceus. The preparation method comprises the steps of cleaning the raw materials by clear water, and then putting the raw materials into a leakage basket to enable water to be naturally filtered out; sterilizing by a high pressure sterilization machine; baking at the temperature of 40-65 DEG C until the raw materials have certain brittleness; putting the raw materials into a grinder, and carrying out physical grinding; grinding the raw materials into powder with the particle size being 200-500 micrometers; evenly mixing the raw materials according to ratio, carrying out extrusion, shaping and cutting to obtain the finished product. The pure plant cancer prevention bionic meat is balanced in nutrition and rich in fragrance like animal meat, and is capable of inhibiting tumor.

A frozen confection which is essentially free of ingredients of animal origin, such as milk ingredients, yet which includes good quality protein. Notwithstanding the minimized or absent animal derived ingredients, the product provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention is a frozen confection comprising: 1-20 wt % triglyceride oil, 0.5-15 wt % total protein, 10-40 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer wherein the protein comprises at least one cereal protein such as oat protein and at least one pulse protein such as pea protein.

The invention relates to a making method of emulational vegetarian sausages. The main components of the emulational vegetarian sausages comprise textured soybean protein, soybean protein isolate, soybean oil and water. The emulational vegetarian sausages are made through the steps of making vegetarian fat meat; stirring vegetarian meat; performing matching to obtain parts for emulational vegetarian sausages, and performing stirring; stuffing the sausages and performing forming; and performing cooking and smoking. The making method also comprises the step of forming emulational vegetarian foods of different shapes according to different specifications of sausage castings. The isoflavone contained in the protein of soybeans for the produced emulational vegetarian sausages can promote lipolysis, reduce cholesterol, promote bone calcification, and inhibit the ability of breast cancer cell proliferation, has high oxidation resistance, and has special functions of protecting vascular endothelial cells and the like; and the emulational vegetarian sausages are good in chewiness, tight in interior tissue connection, rich in mouth feel and flavor, full and authentic, and have the appearance characteristics of meat sausages.

The invention discloses a vegetarian pork-flavor seasoning powder which is prepared by the following steps: uniformly mixing corn-protein-derived acid-hydrolyzed vegetable protein solution, xylose, thiamine hydrochloride, L-glutamic acid, L-cysteine hydrochloride, soft water and hydrogenated soybean oil to obtain a raw material solution, regulating the pH value of the raw material solution to 6.5-6.8, heating to 98-100 DEG C, and keeping the temperature to perform Maillard reaction for 0.5-2 hours to obtain a paste; and finally, carrying out vacuum drying on the paste and pulverizing into powder, or carrying out spray drying to obtain the powder. The seasoning powder has strong aroma, and can achieve the goal of effective seasoning without additionally adding essence.

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 reflectedin 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 or lentil protein, nut solids such as almond solids or coconut, sugar solids, emulsifier and 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.

The present invention relates to a non-dairy cheese analogue composition comprising dietary fiber; plant protein, lipid and calcium, wherein the composition is devoid of additives. The composition of the invention is devoid of additives comprising modified starches, hydrocolloids, emulsifiers, whitening agents, plasticizers and anti-caking agents. The invention also relates to a method preparing such compositions and uses thereof.

Disclosed is a cooking raw material which is formed by mixing a corny main raw material with auxiliary raw materials at least containing leguminous raw materials. Main improvements include that if diameter of the leguminous raw materials is greater than 0.5 cm or either length or width of the same is greater than 0.5 cm, the leguminous raw materials are cut into broken grains and then mixed with the main raw material and other auxiliary raw materials. Therefore, before cooking, the cooking raw material does not need to be soaked in advance and can be cooked directly; the cooking raw material has the advantages that methionine of corn and lysine of leguminosae are obtained at the same time, food complementation effect is realized, protein utilization rate is increased, nutritional needs of veggies are met, taste can be improved, and chewing burden of old people can be relieved.