3893 results about "Gluten" patented technology

The invention provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains. Biomass produced from such strains can be used in the manufacture of baked goods, gluten free foods, beverages, high lipid algal flours, and other foods. Pigments such as carotenoids and chlorophyll can be undesirable for consumer acceptance when incorporated into foods such as mayonnaise, yogurt, and white sauces that are not traditionally associated with colors such as yellow, red, orange and green. Some pigments, such as chlorophyll, can also create undesirable taste profiles. Use of reduced pigment microalgal biomass expands the range of food products that can be manufactured with healthy lipid profiles. High protein containing biomass of the invention, also reduced in pigmentation, is also incorporated into products such as meat analogues, nutritional bars and meal replacement beverages. The reduced pigmentation microalgae also allow for incorporation of higher amounts of biomass into certain food products that could otherwise be achieved using highly pigmented microalgal biomass. Methods of generating novel reduced pigment microalgae are disclosed herein. The strains provided by the invention are also useful in the manufacture of healthy, neutral colored extracted triglyceride oils.

Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten.

Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten.

A method of forming solid gluten-based pet chew is provided wherein a gluten mixture is heated to a maximum temperature of up to about 80° C. to create a substantially homogeneous and flowable mixture under extrusion processing conditions. The formulation includes from about 40-90% by weight of grain protein, from about 10-40% by weight plasticizer, and at least about 0.01 by weight of a reducing agent such as sodium bisulfite for cleaving disulfide bonds present in the grain protein. Dental health agents including an acidulent and a chelator are added to promote good dental health. Optional ingredients such as fillers, fiber, lubricant / mold release agents and colorants can also be used. The formulations can be processed in extrusion or injection molding equipment.

Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten.

The invention provides a method and system of processing a starchy material that can advantageously produce ethanol, sugar syrup, or starch as the chief products along with food-grade co-products such as, but not limited to oil, protein, fiber, and gluten meal. The invention can apply such a force to a starchy material that is at a superambient temperature with a high shear processor to mill, mix, and gelatinize some of the starch. A liquefaction enzyme can be introduced into the high shear processor to liquefy the processed product. The moisture content of the processed starchy material can be reduced, which preferably occurs in the high shear processor. Some of the co-products such as the oil, protein, fiber and gluten meal can be separated prior to the sugar syrup purification or ethanol fermentation steps.

The present invention relates to a pasteurized food product having a water activity of at least 0.80, preferably at least 0.85 and containing a proline specific protease.

A safe and high-efficient environment-friendly feed comprises the following raw materials in terms of weight percentage: 6 to 20 percent of corn gluten feed, 3 to 25 percent of soybean meals, 1 to 20 percent of powder, 0 to 15 percent of rice bran, 0 to 40 percent of corn, 3.5 to 10 percent of rapeseed dregs, 1 to 5 percent of cotton seed meals, 1 to 5 percent of bone meals, 2 to 6 percent of fish meals, 1 to 6 percent of meat meals, 3 to 15 percent of wheat and right amount of additives. According to the required amounts of all nutritional components of the livestock in different growing stages, the invention combines energy feed, protein feed and various additives in equilibrium according to certain percentages by adopting a scientific method, thus leading various livestock to obtain the largest feed digesting rate and leading the livestock to absorb the feed to the largest degree; the excrement after the digestion of the livestock have no obvious smell and cause no pollution to the surrounded environmental sanitation and the environment protection after the feed being eaten is shown; moreover, no banned substances are added in the process of the feed processing and the feed is processed from natural products, which have no residue side effects on the livestock.

The invention relates to a coarse grain biscuit and a preparation method thereof. The formula of the coarse grain biscuit comprises 15 to 18 percent of coarse grain special flour, 30 to 38 percent of gluten flour, 8 to 15 percent of edible vegetable oil, 12 to 20 percent of white granulated sugar, 2 to 3 percent of dried whole milk, 0.2 to 0.25 percent of sodium bicarbonate, 0.2 to 0.35 percent of ammonium bicarbonate, 0.1 to 0.25 percent of edible salt, 0.1 to 0.25 percent of coarse grain essence, 2 to 3.5 percent of egg and the balance being water. The preparation method comprises the following steps that: needed raw materials are taken and mixed in advance by means of dry powder; a mixed liquid is prepared and then is added in the premixed dry powder so as to be mixed; water is added in the mixture so as to knead the mixture into a dough; the dough is kneaded, fermented and pressed into a dough which is fed into an oven to be roasted; and the roasted dough is coated with palm oil after and is packaged after airing. The coarse grain biscuit adopts coarse grain special flour made of coarse grain of natural corns, beans and tubers, and has easily controlled mixture ratio of raw materials, low cost and stable quality; moreover, the coarse grain biscuit is suitable for large-scale production, and has a nice chewy texture and the efficacies of heal care and weight reducing.

The invention discloses potato bread and a making method thereof. The potato bread is made by adding whole potato flour and TCM powder, preparing dough, fermenting, shaping, re-fermenting, baking, cooling and the like, wherein the mass ratio of the whole potato flour, high gluten flour and the TCM powder is 8-15:100:0.1-2. The made potato bread is nutrient, healthy, soft, tasty, non-sticky, and rarely aged and has long shelf life. The making method of the potato bread is simple, the production cost is low, the products of the made bread are ready to eat, suitable for fast-paced life nowadays, and convenient to popularize.

The invention relates to a marine-fish environmental protective compound feed, consisting of the following materials in weight ratio: 13 to 20 portions of domestic fish powder, 8 to 15 portions of biological fish meal ABP600, 8 to 12 portions of soybean meal, 10 to 18 portions of peanut bran, 3 to 10 portions of corn, 3 to 7 portions of cotton seed meal, 3 to 7 portions of rapeseeds meal, 3 to 5 portions of meat and bone meal, 3 to 5 portionsof squid bowels powder, 20 to 30 portions of high gluten flour, 1.0 to 3.0 portions of blood meal, 1.0 to 2.0 portions of soybean lecithin, 2.0 to 3.0 portions of marine-fish oil, 0.3 to 0.6 portions of choline chloride (50%), 0.05 to 0.1 portions of Vitamin C phosphate (35%), 0.15 to 1.5 portions of calcium biphosphate, 0.2 to 0.5 portions of compound multiplex vitamin, 0.5 to 1.5 portions of compound mineral salt, 0.1 to 0.3 portions of feed attractant, 0.1 to 0.3 portions of micro-bio-preparation, 0.03 to 0.08 portions of A3Alpha peptidoglycan, 0.01 to 0.04 portions of phytase, and 0.04 to 0.08 portions of non-starch polysaccharase. The compound foodstuff can meet the nutrition demands of such high density cultivated marine fishes such as weever, large yellow croaker, American red fish, sparidae fishes, and trachinotus ovatus and rudd etc, and the cultivated objects can rapidly grow and has high foodstuff conversion rate; the compound foodstuff can intensify the immunity and anti-stress ability of fishes and endow them with good vitality, vivid body color and high survival rate; compared with marine fished cultivated by other foodstuffs, the excretion rates of nitrogen and phosphorous of the marine fishes cultivated by the compound foodstuffs is lowered by 10 to 15 percent, and cause smaller contamination to the cultivation water body.

The present invention belongs to the field of food preserving technology, and is especially method of prolonging preservation period one steamed bread. Compound preserving modifier comprising starch hydrolase 1-7 wt%, hemicellulase 3-7 wt%, lipase 3-7 wt%, emulsifier 40-70 wt%, hydrophilic colloid 15-40 wt%, and coagulation inhibitor 2-6 wt%, is mixed into dough; the dough is pressed and formed into steamed bread blank; and the steamed bread blank is leavened with low temperature supersaturated steam to produce the steamed bread. The steamed bread has improved internal structure, softened core, high antiageing performance and high water content. Its internal cellular gluten structure can limit water escape and delay ageing. At the same time, composite biological mildew inhibitor is sprayed to the surface of steamed bread to inhibit flora growth effectively.

Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten.

This invention provides a novel rapidly biodegradable polylactide resin composition while maintaining the good mechanical strength and physical properties of polylactide. This biodegradable polylactide resin composition comprises at least one protein selected from silk, gelatin, keratin, elastin, gluten, zein, or soybean. This composition further comprises degraded mannan, and furthermore, a filler.

The invention describes the patterns of deamidation in gluten, and it is found that this is highly dependent on the spacing between the glutamine and proline residues. This knowledge can be used to predict novel T cell stimulatory gluten peptides. Several newly defined peptides and epitopes are provided. Also, the finding can explain the formation of neo-epitopes in autoimmune diseases such as RA (rheumatoid arthritis), MS (multiple sclerosis), SLE (systemic lupus erythomatosus), SS (Sjogren syndrome) and DB (diabetes). Several neo-epitopes and the peptides that are substrate for deamidation are provided. Further, the inventions provides for methods for detecting these peptides and epitopes and methods for making food more suitable for celiac disease patients.

The invention discloses an environment friendly river crab feed, which consists of fish meal, blood meal (AP301), cuttlefish cream, soybean meal, peanut cake, rapeseed meal, cottonseed meal, wheat, strong flour, granulesten, defatted rice bran, corn gluten feed (DDGS), malt root, fish oil, vegetable oil, phytase, calcium biphosphate and special phagostimulant for the river crab. The utilization rate of the feed for the river crab can be improved by adopting the environment friendly river crab feed of the invention, thereby promoting the benefit of breeding, reducing the loss of nitrogen and phosphorus in the feed and improving the water quality of the breeding.

The invention relates to a formulation technology of the compound feed for carps. The compound feed is prepared from the following raw materials in percentage by weight: 20-30 percent of soybean meal CP 46%, 18-23 percent of cottonseed meal CP 45 %, 12-18 percent of rapeseed cake, 4-10 percent of imported fish meal, 13-20 percent of wheat, 4-9 percent of rice bran, 2-10 percent of maize gluten feed, 1.6-3 percent of soybean oil, 1-2 percent of calcium biphosphate, 0.1-0.3 percent of salt, 0.15-0.3 percent of choline chloride 50% of content and 0.7-1.3 percent of carp premix compound, and the sum of the components is 100 percent. The compound feed for carps, which is prepared by the formulation of the compound feed for carps, enables carps to grow rapidly and have high single birth and strong disease resistance and has low bait factor, decreased culture cost and obvious economic benefits.

Administering an effective dose of a tTGase inhibitor to a Celiac or dermatitis herpetiformis patient reduces the toxic effects of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten.

The invention relates to a sugar-free bread, characterized by comprising the materials with the following components: high-gluten flour 150-900 parts, low-gluten flour 200-800 200-800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-10 parts, bread modifier 1-20 parts, yeast 10-20 parts, ghee 200-800 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42° F. for at least 12 hours, or at an elevated temperature of between 43-85° F. for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc / gram.

The invention relates to a lLitopenaeus vannamei compound feed and belongs to the field of shrimp feed and preparation methods thereof. According to weight percentage, the compound feed contains 10-15percent of fish meal, 18-22 percent of fermented soybean meal, 8-12 percent of peanut cake, 2-6 percent of corn protein powder, 8-10 percent of soya bean meal, 20-25 percent of high gluten flour, 2-6percent of shrimp shell powder, 1-3 percent of selenium-enriched yeast, 1-3 percent of bentonite, 2-4 percent of squid extract, 2-4 percent of kelp powder, 0.5-1.5 percent of monocalcium phosphate, 0.5-1.5 percent of fish oil and 2-4 percent of premix. The compound feed can substitute for the present prawn compound feed and be used for the artificial breeding of litopenaeus vannamei. The compoundfeed is good in palatability, easy to digest and absorb and nice in the stability in water, reduces feed coefficient and cost, nitrogen and phosphorus emission and pollution to the water body environment of culture zones, and can promote the growth of prawn, with balanced nutrition.

The invention belongs to the technical field of flour food processing, and particularly relates to a multi-grain instant noodle and a manufacturing method thereof. The preparation method comprises the following steps: multi-grain flour and high gluten wheat flour are used as main raw materials and are manufactured into the multi-grain instant noodle with modified starch, vital gluten, salts, dietary alkali, composite phosphate, and monoglyceride through processes of dough making, still standing, calendering, cutting, steaming, forming, drying and the like, wherein the multi-grain flour is a flour material sieved by a sieve of 100-150 meshes and is manufactured by one or the combination of mung beans, black soya beans, kidney beans, peas, broad beans, ormosia, maize, potatoes, and sweet potatoes being subjected to ultrahigh pressing, enzymolysis, germinating and / or superfine grinding and then drying and smashing. The multi-grain instant noodle manufactured by the method has the outstanding advantages of well nutrition and flavor, high raw material utilization ratio, low nutrient loss, good reconstitution property, modest crunch and elasticity, low fat content and the like.

The present invention is bache demer pruning feed and its preparation process. The bache demer pruning feed is prepared with defatted fish meal 4-8 wt%, high gluten flour 12-16 wt%, brewer's yeast 6-10 wt%, algae powder 30-71 wt%, composite vitamins 0.3-0.7 wt% and composite trace elements 0.3-0.7 wt%, where, the algae powder may be replaced with degummed kelp powder 26-30 wt% or sea mud 5-7 wt%. In addition, micro ecological preparation in 0.5 wt% or zeolite powder in 2-4 wt% may be added for good intestinal tract condition of and breeding water environment for bache demer. The bache demer feeding practice shows that the bache demer pruning feed can increase the growth speed of bache demer greatly.

The invention relates to the technical field of frozen dough, in particular to long-acting frozen sweet dough and a preparation process thereof. The frozen sweet dough comprises raw materials in the following weight parts: 100 parts of high-gluten flour, 0.5 parts to 2 parts of emulsifier, 1 part to 4 parts of half-dry yeast, 2 parts to 4 parts of frozen dough improver, 15 parts to 30 parts of sugar, 1 part to 3 parts of salt, 8 parts to 15 parts of vegetable oil and 45 parts to 70 parts of water. The shelf life of the frozen sweet dough which is prepared through the preparation process is up to 2 years, the fermentation volume of the dough remains above 90 percent within 100 days of shelf life and above 80 percent within 180 days of shelf life. According to the preparation process, the processing time is short, the processing time of a whole process is only about one hour, the processing efficiency is high, the frozen dough can break through the ice crystal point in a short time, the quality of the frozen dough is stable, the process is simple and mature, and large-scale promotion and application are facilitated.

A novel dough composition for improved dough can be used to produce a baked, high protein, low carbohydrate bread product. The formulation and process can be used to make low carbohydrate dough that can be used to manufacture bread and other bread-like products of high quality and consumer acceptance. The bread is characterized by low nutritive carbohydrate content, bread-like open cell structure and a high quality nutrition, texture and flavor. The dough comprises an aqueous leavened dispersion that comprises an effective but low amount of wheat flour for texture and flavor, an effective amount of gluten, in excess of the flour content, and an effective amount of a protein source along with an effective amount of an edible fiber to provide high protein content, low carbohydrate content and bread-like texture.

A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

The invention relates to a cake and a processing process thereof. The cake comprises, by weight, 100 parts of low-gluten flour, 80-100 parts of egg white, 70-75 parts of egg yolk, 80-100 parts of sugar, 15-20 parts of milk, 15-20 parts of salt, 15-20 parts of whole milk powder, 5-10 parts of baking powder, 25-30 parts of honey, 8-10 parts of baking soda, 40-50 parts of oil, 5-10 parts of calcium propionate, 0.1-0.2 part of potassium sorbate and 10-15 parts of water. The cake is formed by fermentation, filling, primary baking, decapping, demolding, cooling, slicing, secondary baking, cooling, quick freezing, sterilization and packaging. The secondary baking process is added in the processing process so that the cake is crisp in taste from outside to inside and is a novel cake. Besides, thecake is attractive in appearance and good in taste, the grease content is low, dosage of a preservative is little, and compounding of calcium propionate and potassium sorbate enables the dosage of the preservative to be reduced and enables a shelf life to be prolonged.

The invention relates to a micropterus salmoides compound feed, and in particular relates to a micropterus salmoides compound feed used for improving the growth performance of micropterus salmoides and improving the meat quality of the micropterus salmoides. The micropterus salmoides compound feed comprises the following components in parts by weight: 26-33 parts of Manhattan fish meal, 10-16 parts of bean pulp, 5-13 parts of peanut cakes, 8-10 parts of corn protein powder, 18-20.5 parts of high gluten flour, 1-3 parts of cuttlefish paste, 2-3 parts of molasses yeast, 0-1 part of table salt, 0.5-1.5 parts of monocalcium phosphate, 1-2 parts of fish oil, 1-2 parts of soyabean lecithin, 1-2 parts of vitamin premix compound and 1-2 parts of mineral substance premix compound. The invention takes the molasses yeast as a raw material of the feed for the first time, so that the binding property of the feed is improved, the cracked yeast cell wall is contained, the nonspecific immunity of themicropterus salmoides can be improved, the disease-resistant capability is enhanced, and the meat quality of the micropterus salmoides is obviously improved.