A gluten-free, pulse-based food product includes pulse flour, a seaweed powder binder that is chemically unprocessed and retains alginate in native form within the seaweed powder, water, and optional minor ingredients. Methods of making the pulse-based food product involve mixing these components into a bound mass where the seaweed powder binder is the sole binder in the food product. The food product may be one of a dough, a noodle, a pasta, or a dumpling skin.

A manufacturing method for a starch-containing composition that is not prone to collapsingshape in a liquid during heat cooking, is highly lusterless, and has excellent appearance which utilizes an extruder including a feeder for loading a food material and a die for discharging the food material after kneading and shaping. The screw has a first flight, a kneading, and a second flight section, and the barrel has a bend section at the first-half of the second flight section of the screw. A composition containing at least 3.0 mass % insoluble dietary fiber, at least 10.0 mass % starch, at least 3.0 mass % protein, and a dry-basis water content of at least 25 mass % is prepared.; The composition is then heated under pressure, kneaded, and depressurized until the degree of gelatinization is lowered by at least 6 mass %.

A swollen composition containing starch as a main component, and maintaining the swollen state after heating and having a characteristic texture inherent to a swollen food imparted thereto is provided. A starch content of the entire composition is 15 mass % or more in terms of dry mass. A moisture content of the composition is less than 150 mass % in terms of dry matter. A degree of gelatinization of the starch in the composition is 50 mass % or more. A dietary fiber content of the composition is 3.0 mass % or more in terms of dry mass. A ratio of the area under the curve within the logarithmic molecular weight range of 3.5 or more and less than 6.5 to the total area under the curve is more than 60%. Particle diameter d50 of the composition subjected to a starch and protein degradation treatment followed by ultrasonication is less than 450 μm.

An object of the present invention is to provide: a soy milk having a pleasant flavor and suppressed soybean odor, raw smell, astringency, and so forth; and a method for producing the soy milk. Specifically, provided are: the soy milk; a soy-milk flavor improver containing, as an active ingredient, a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid; an improved soy milk containing a soy milk and the soy-milk flavor improver; and a food and a drink containing the improved soy milk. A method for producing the improved soy milk is also provided.

Pulse-based bread crumbs, coatings, and pre-dust products having an improved taste, texture and end use properties. The bread crumb, coating, and pre-dust products are produced by heat and moisture treatment at 100% by dry weight with pulse flours, e.g. pea flour, lentil flour, chickpea flour, faba bean flour, navy bean flour, pinto bean flour, black eye bean flour and black bean flour.

A process for processing soybeans, said process comprising separating the soy sauce from a fermented mixture through decanting and splitting the soybeans into discernible pieces.

Method for producing a cooked food product, the method comprising the steps of: selecting a raw material, comprising chick peas, grinding the raw material to obtain a flour, hydrating the flour with water to obtain a flour mixture, preparing an oil mixture comprising at least olive oil and water, mixing the flour mixture and the oil mixture to obtain a batter, cooling and storing the batter to obtain a gel, cutting the gel to obtain individual food elements, and cooking the food elements to obtain a cooked food product, wherein the method is characterised in that, prior to the step of mixing the flour mixture and oil mixture, the oil mixture is heated, wherein the flour mixture is heated by mixing the flour mixture and the oil mixture due to transfer of heat contained in the oil mixture.

The present invention provides a pea isolate comprising, calculated by weight of dry matter: a. 0-10 wt.% of pea components having a molecular weight of at least 30 kDa; b. 0-70 wt.% galacto-oligosaccharides selected from raffinose, stachyose, verbascose and combinations thereof; c. 0.05-5 wt.% of 5′-inosine monophosphate (IMP); d. 0-1 wt.% of 5′-adenosine monophosphate (AMP); wherein the weight ratio IMP : AMP exceeds 1:1.

This pea isolate is a valuable flavouring material that can be isolated from pea whey - an effluent stream that is produced in the manufacture of pea protein isolates - by subjecting the pea whey to ultrafiltration and/or nanofiltration, and by subjecting the pea whey or the filtration permeate to enzymatic treatment with AMP deaminase.

A low or no refined sugar, high protein shelf stable food is described. A shelf stable food includes an aggregate component held together with a continuous phase that includes a water soluble protein and a soluble fiber, where the water soluble fiber contributes substantially all binding activity of the continuous phase. Methods of making a shelf stable food are also described.

The present disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature. According to the method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, of the present disclosure, a distinctive deep and pleasant flavor of the Traditional Korean fermented soybean paste due to the combinative fermentation is maintained by mixing the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste, and the protein degradation rate is increased using the high protease activity of the modified fermented soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a fermented soybean paste of the present disclosure, the mixed fermented soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a fermented soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Traditional Korean fermented soybean paste is maintained, so that a fermented soybean paste with excellent quality can be mass-produced.