90results about "Vegan ingredients" patented technology

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

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 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.

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 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 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 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.

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 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.