A method for producing a plant-derived protein processed food, including swelling a porous granular plant-derived protein with water or a seasoning liquid, and then adding a powdered plant-derived protein and transglutaminase and kneading the mixture, makes it possible to provide a plant-derived protein processed food having a texture equivalent to that of meat, particularly steak meat or sliced meat.

The present invention relates to a composition for preparation of a food or beverage product. The composition comprises a foamer ingredient releasing gas upon dissolution in aqueous liquid; and a beverage or foodstuff ingredient comprising particles of ground vegetable material in a matrix comprising a vegetable extract; wherein the beverage or foodstuff ingredient has a retarded solubility such that a foam has been formed by the foamer ingredient, before the beverage or foodstuffs ingredient has dissolved, when the composition is dissolved in an aqueous liquid to produce a food or beverage product.

A protein system may include a mixer configured to combine a powdered protein mix with water to produce a liquid protein blend. A protein system may include a liquid protein batch tank fluidly coupled to the mixer and configured to receive the liquid protein blend from the mixer. A protein system may include a holding subsystem including a liquid protein holding tank fluidly coupled to the liquid protein batch tank and configured to store the liquid protein blend received from the liquid protein batch tank, wherein the liquid protein holding tank is configured to maintain a temperature of the liquid protein blend contained therein less than or equal to 40 degrees Fahrenheit.

A protein system may include a mixer configured to combine a powdered protein mix with water to produce a liquid protein blend. A protein system may include a liquid protein batch tank fluidly coupled to the mixer and configured to receive the liquid protein blend from the mixer. A protein system may include a holding subsystem including a liquid protein holding tank fluidly coupled to the liquid protein batch tank and configured to store the liquid protein blend received from the liquid protein batch tank, wherein the liquid protein holding tank is configured to maintain a temperature of the liquid protein blend contained therein less than or equal to 40 degrees Fahrenheit.

A method of processing raw poultry parts to produce a product continuing to qualify as a raw food product, including killing pathogens by increasing the core temperature to a regulatory-required temperature for a regulatory-required duration using mist heated to a temperature not denaturing or deforming the product skin in a manner resulting in a product continuing to have the appearance of a raw delicacy product. Included is an apparatus implementing said method, including a diagonally ascending heating track or chamber substantially filled with a screw auger conveying the poultry parts through the heating process, and a diagonally descending exit chute whereby the heat-processed parts exit the apparatus for final processing for packaging. Also included is a sub-system for recovering and re-using the misting liquids and other liquids exiting the parts, including filtration en route to a reservoir supplying the media for heating for misting the poultry parts.

A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings or a high fat content animal muscle tissue. The trimmings are comminuted, and solubilized with a food grade acid or base. The solubilized protein/fat solution is heated so that the fat transforms into a liquid state. The protein is precipitated and the liquid fat is separated. The process results in a lean protein product that is red in color and can also have characteristics of functional meat.

The invention relates to methods for the production of an oleogel, comprising providing a dispersion of protein in oil and slowly adding and mixing water to the dispersion to produce a solid oleogel. The invention further relates to 5 an oleogel comprising protein, water and oil, preferably an oleogel that is produced by a method of the invention, and to products comprising an oleogel of the invention.

The invention relates to methods for the production of an oleogel, comprising providing a dispersion of protein in oil and slowly adding and mixing water to the dispersion to produce a solid oleogel. The invention further relates to 5 an oleogel comprising protein, water and oil, preferably an oleogel that is produced by a method of the invention, and to products comprising an oleogel of the invention.

A protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa.

A protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa.