92 results about "High protein food" patented technology

Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.

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 resin-coated metal sheet has: a metal sheet; a lower polyester resin layer having 0.03 or smaller plane orientation factor and 5 to 20 μm of thickness, being formed on at least one side of the metal sheet; and an upper polyester resin layer containing 0.1 to 5% by mass of olefin wax, having larger than 0.06 and not larger than 0.15 of plane orientation factor and 0.5 to 10 μm of thickness, being formed on the lower polyester resin layer. The metal sheet assures excellent taking-out performance of the contents also those of low fat and high protein foods, and provides formability and adhesion requested for the container working.

Dressed or multi-layer high protein food bars having improved functionality are disclosed. Specifically, the dressed or multi-layer high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The dressed or multi-layer high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.

Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.

A field-like ecological livestock farm comprises fences, wherein an open cultivation zone and an incubation zone are arranged inside the fences; in the open cultivation zone, cultivation ridges and bait cultivation ditches are arranged alternately; and the incubation zone is provided with a plurality of breeding jars. The cultivation ridges are higher than the ground plane, the cross section of each cultivation ridge is trapezoid, tiles or bricks are arranged at the tops of the cultivation ridges, and gaps are reserved among the tiles or bricks. The field-like ecological cultivation farm and a field-like ecological cultivation method have the following characteristics that; the cultivation method is based on the combination of main food comprising high protein foods and meat and complementary food comprising insects in the food chain such as earthworm, Tenebrio molitor L. and / or ground beeltle; the cultivation farm meets the field life habit of centipede, thus the disease resistance of centipede can be greatly increased and the growing and breeding speed of centipede can be accelerated; and the adult has good drug property, high efficacy, good quality and high market price.

The present invention relates to an aerated food composition and a process of making such composition. Particularly, the invention relates to an aerated food composition having a high protein content as well as pleasant organoleptic properties.

Dehydrated, edible, high-protein food products formed of cultured muscle cells that are combined (e.g., mixed) with a hydrogel (e.g., a plant-derived polysaccharide) are described. These food products may be formed into a chip (e.g., snack chip), that has a protein content of greater than 50%. One or more flavorants may also be included.

The invention discloses a method for leaching heavy metals in protein foods by using diluted acid and application thereof. The method disclosed by the invention specifically comprises the steps of crushing the protein foods, adding the diluted acid to leach the protein foods, then removing insoluble substances, and ultrafiltering and concentrating the protein foods to obtain a solution containingheavy metal ions. The method disclosed by the invention can be used for leaching heavy metal ions of copper, lead and cadmium in aquatic products and agricultural product livestock tissues so that the extracting time for leaching the heavy metals from a sample is shortened and the pollution brought by the traditional sample pretreatment is also reduced. Compared with a resolution method in a standard in China, the method disclosed by the invention has the advantage of mild reaction condition; and the obtained leaching solution can be combined with an enzyme-linked immunosorbent assay method to realize a field fast detection technology of agricultural products. Therefore, the method for leaching the heavy metals in the protein foods by using the diluted acid, disclosed by the invention, can be conveniently and rapidly applied as a sample pretreatment technology for detecting the heavy metals by using an enzyme-linked immunosorbent assay technology.

Isolated soy proteins for producing high protein food bars having improved functionality are disclosed. The isolated soy proteins comprise both high molecular weight protein fractions and low molecular weight protein fractions. The isolated soy proteins produce high protein food bars having an improved texture and extended shelf-life as compared to conventional high protein food bars.

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 Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus 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.

High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.

High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.

The invention relates to a method for preparing high-protein food-grade plasma protein powder, which comprises the following steps of: sampling blood; anticoagulating; separating; refrigerating; film concentrating; spraying and drying; packing for the first time (inner packing); sterilizing with microwave; and packing for the second time (outer packing). A product prepared according to the preparation method disclosed by the invention has high protein content, high immunoglobulin content and low ash content; film concentrating equipment can be used for eliminating water and salt in plasma, reducing the ash content in the plasma protein powder and enhancing the content of protein of the plasma protein powder and immunoglobulin; the concentration process is performed at normal temperature; the protein in the plasma does not undergoes chemical reaction or phase change; other impurities cannot be brought in; decomposition and denaturation of the protein in the plasma cannot be caused; therefore, effective components in the plasma cannot be destructed; simultaneously, the method of combining a drying method in which the temperature is lower than the temperature of a spray drying inlet and a spray drying outlet with a microwave drying technology is adopted; and nutrient components with physiological activity in the plasma can be further reserved in the drying process.

The invention discloses an accurate 3D printing method for high-protein semifluid instant food, and belongs to the technical field of novel food processing. High-quality concentrated lactoprotein is taken as a primary raw material, and the accurate 3D printing method for high-protein semifluid instant food is established by adding a proper amount of proper polysaccharide colloid. The method is simple and practical and high in printing accuracy, products are nutritious and healthy, and the 3D printing of high-protein food is achieved. Products can be accepted by consumers as low-calorie high-nutrient healthy food, the products are semifluid food, the products are soft and easy to be chewed and swallowed, and the products are also suitable for children and elderly people to eat.

The invention relates to a predigested soyfood, which is prepared by fermenting with a rhizopus and is characterized in that each 100g of finished product contains the following main nutrient components: 42+ / -3 g of protein, 19+ / -2 g of total fat, 28+ / -3 g of total carbohydrate and 3+ / -0.5 g of ash content. Because the components are subjected to enzymolysis through microbial fermentation, the soyfood is absorbed and used more easily; and simultaneously because the soyfood contains relatively rich lipase and protease, the soyfood can be used as a mate of a high-fat and high-protein food. The predigested soyfood of the invention also can be used for preparing a functional food for reducing LDP cholesterol and a functional food for releasing women's menopause syndrome.

A packaged food product may incorporate an angled back card to improve stability by providing an enlarged footprint when the package is standing upright, i.e., vertically oriented. The angled back card can provide a wider base of support between the front of the product and the back card to improve the ability of the package to be self-supporting in an upright position, i.e., to stand up reliably on a shelf without leaning on other structures for external support. The package may be generally dumbbell-shaped as viewed from the front and / or from other angles, and may comprise a center portion that is narrower and / or shallower than adjacent end portions. This may facilitate handling of the product by the consumer and also may help to provide the product with an impactful appearance and theme at retail when the product is viewed from the front and / or from other angles. The product may include high-protein food items, consistent with the theme established by the shape, and may include prominently-displayed information about the protein content of the food items.

Dehydrated, edible, high-protein food products formed of cultured muscle cells that are combined (e.g., mixed) with a hydrogel (e.g., a plant-derived polysaccharide) are described. These food products may be formed into a chip (e.g., snack chip), that has a protein content of greater than 50%. One or more flavorants may also be included.

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 protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. 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.

Embodiments herein relates to a Bisphenol A-free multi-layer, such as a biaxially oriented polyester (BOPET) film, for lamination on metal sheets, which could be used for food containers. The BOPET film has an outer release layer, which aids in the release of food, such as a high protein food source, when food is cooked and sterilized in direct contact with the outer release layer. The BOPET film can be laminated to metals used in the manufacture of food containers with the outer release layer being exposed to allow a direct food contact between the surface of the outer release layer and food. More particularly, the invention relates to a novel outer release layer resin composition comprising an ultra high molecular weight siloxane polymer and a polyethylene trephthalate resin. Optionally, an alkali-metal phosphate and a phosphoric acid compound can be added, during polymerization the outer release layer resin composition, as a catalyst / additive package to the ingredients forming the outer release layer resin composition.

The invention relates to an artificial culture method of fly larvae. High-protein fly larvae are cultivated by utilizing faeces and wheat bran or some plant residues in simple sites through the technologies of culture pool preparation, culture medium preparation, egg receiving, cultivation process, fly larvae separation, safety management and the like mainly, a high-protein, safe and fresh feed source is provided for the market, and a safe and high-quality raw material is provided for some special high-protein foods of human being.

The invention relates to a method for preparing high protein feed by tea leaves, which is characterized by comprising the following steps: drying and crushing the tea leaves to obtain solid state substance; 2) burdening the solid state substance and water according to weight ratio of 1:3 to 1:5, mixing to obtain a mixture, wherein the pH value of the mixture is controlled at 4.5-6.0; 3) performing disinfection to the mixture prepared in the step 2); 4) inoculating the mixture after the disinfection by bacterial classification according to 10%-20% of inoculation amount, wherein the fermentation condition is characterized in that the pressure is normal pressure, the temperature is 30-37 DEG C, the fermentation period is 4-7 days; and 5) drying after fermentation to obtain the high protein feed. According to the invention, the waste tea leaves can be fully used, so that the pollution of the waste tea leaves on environment can be reduced, and feed with low cost can be provided for livestock and poultry. According to the invention, the process is simple, the production cycle is short, and the preparation method is in favor of industrial production. The produce has the advantages of no pollution, less toxic and side effect, high protein content and low cellulose content.

The present invention is a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating.

High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

The invention relates to a method for improving hardening of texture of protein bars in a storage process by using hydrophilic colloid. The technical scheme adopted by the invention comprises the following steps: firstly preparing a mixed system of xanthan gum and sodium caseinate protein bars, detecting the texture change of a protein bar system along with the extension of the storage time and observing the improvement effect of the hydrophilic colloid on the texture of the protein bars. The experimental result shows that the xanthan gum is capable of effectively reducing the hardness values of the protein bars in the storage process, thereby improving the edible quality of the high-protein products such as the protein bars; the shelf life of the product is prolonged. Therefore, due to the fact that the hydrophilic colloid is added and is used as an improver of high-protein foods, the effective solution manner is provided for the difficulty of improving the hardening of the texture of the protein bars in the storage process, thereby providing scientific basis for improving popularization and economic values of products of the high-protein foods.

The invention provides methods for determining the degree of spoilage of a high protein food by determining the level of particular acids, e.g., acetic acid, in the food.

The invention relates to a dry potato chip processing process, which comprises the following steps of raw material acceptance check, cleaning, peeling, color protection, cutting, hot boiling, draining, drying, sorting metering, packing and finished product obtaining. Potatoes are low-calorie and high-protein food containing various kinds of vitamins and mineral substance elements, in order to maintain the color, the aroma, the taste and the appearance of potato chips and the nutrient substances such as vitamin, protein and the like, the dry potato chips are processed, the nutrition is balanced, the quality is good, and the dry potato chips are suitable for mass consumption.

The invention relates to the technical field of cultivation of edible fungi and in particular relates to a cultivation method of dictyophora indusiata. The cultivation method comprises the following steps: manufacturing a fungus bed, sowing seeds, managing and harvesting. The yield per square meter of dictyophora indusiata cultivated by the cultivation method is increased by 40.6g to 44.4g; chemical components in the dictyophora indusiata are measured and a measurement result finds out that the dictyophora indusiata has low fat content and relatively high protein content; furthermore, the content of lead, cadmium, cadmium and arsenic reaches national standards. Therefore, the dictyophora indusiata is cultivated by taking pennisetum sinese as a culture material and a product is a low-fat and high-protein food; the product accords with selection standards of consumers of the present stage and is a good-quality green product.