Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

The purpose of the present invention is to provide a konjak gel with a shrimp-like texture, a shrimp-like food using the konjak gel, and a dried, shrimp-like food that has a shrimp-like texture and can be easily reconstituted using, for instance, hot water. This solution involves a porous structure-containing konjak gel including the following features (A) to (G): (A) a glucomannan content of 3.5 to 12 wt %; (B) a moisture content of 70 to 90 wt %; (C) a gel long side of 7 to 20 mm; (D) a gel thickness of 0.5 to 1.5 mm; (E) a porosity of 9 to 17% as measured for pores of 100 μm.sup.2 or larger in a gel cross section; (F) a largest pore porosity of 3 to 6% in the gel cross section; and (G) the gel having undergone freeze denaturation. The problem is also solved by a method for producing a shrimp-like food containing the konjac gel and a substrate made of glucomannan, or a shrimp-like, vacuum-freeze-dried food containing the konjac gel and a substrate containing a pulverized konjak gel material or a substrate containing a puffing agent.

The purpose of the present invention is to provide a konjak gel with a shrimp-like texture, a shrimp-like food using the konjak gel, and a dried, shrimp-like food that has a shrimp-like texture and can be easily reconstituted using, for instance, hot water. This solution involves a porous structure-containing konjak gel including the following features (A) to (G): (A) a glucomannan content of 3.5 to 12 wt %; (B) a moisture content of 70 to 90 wt %; (C) a gel long side of 7 to 20 mm; (D) a gel thickness of 0.5 to 1.5 mm; (E) a porosity of 9 to 17% as measured for pores of 100 μm.sup.2 or larger in a gel cross section; (F) a largest pore porosity of 3 to 6% in the gel cross section; and (G) the gel having undergone freeze denaturation. The problem is also solved by a method for producing a shrimp-like food containing the konjac gel and a substrate made of glucomannan, or a shrimp-like, vacuum-freeze-dried food containing the konjac gel and a substrate containing a pulverized konjak gel material or a substrate containing a puffing agent.

The present invention relates to a “fat blocking” composition that contains pea protein, and optionally an antioxidant, for application to food, where the composition is capable of reducing the overall fat absorption by at least 20% when the composition is applied to the food prior to frying or cooking the food. Another aspect of the present invention relates to a process for preparing the pea protein composition to have a pH between about 4 to 6. Another aspect of the present invention relates to methods for reducing the overall fat absorption by coating an uncooked food with a composition that contains pea protein, and optionally an antioxidant, prior to frying, where the amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

Methods for producing an activated pectin-containing biomass composition are provided. These methods include A) mixing a starting pectin-containing biomass material comprising an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material comprising the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding hydrochloric acid and/or sulfuric acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.5 and (ii) heat to a temperature greater than at or about 40 degrees Celsius; C) applying mechanical energy either (i) to the mixture of step A), (ii) during the activating of step B), or (iii) to the mixture of step A) and during the activating of step B); and (D) separating the activated pectin-containing biomass material from the mixture. Alcohol is generally present in the mixture at an amount of greater than about 35 weight percent based on the total weight of the mixture. Activated pectin-containing biomass compositions are also provided.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, shearing the gelatinized potatoes under specific milling temperatures and conditions to produce a sheared potato product with desirable particle sizes, and then cooking the sheared potato product to form the liquid potato product.

The present invention relates to novel freeze-dried confection compositions, and methods for making the same. There is a long-felt need for nutritious snacks that are preserved for long periods without preservatives and having acceptable flavor. The freeze-dried confections of the present invention comprise are composed of freeze-dried raw fruits and vegetables and other natural ingredients with no preservatives, and prepared in such a way that they can be preserved at room temperature for many years.

Compositions and methods are presented that substantially increase levels of BDNF in blood, and even more pronouncedly exosomal BDNF levels. Suitable compositions include whole coffee fruit extracts and powders that are orally administered at relatively low dosages.

The present invention relates to a high-speed dewatering and pulverizing turbine (1) for obtaining solid pulverized particles and dissociating the water present, which is formed by: a) a stator (6) having circular geometry with a duct at one end (7) for the outlet of the solid pulverized particles and a duct in the bottom part (10) for the inlet of solid particles to be pulverized; b) a wheel or rotor with vanes or blades, located inside the stator; and c) a central securing assembly for adjusting and securing all the elements that form the wheel or rotor. Also described is a method for obtaining solid pulverized and dewatered particles, wherein the water present is separated.

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.