Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

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.

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.

A particulate solid fat composition comprising coconut oil is prepared by a method comprising heating a fat composition comprising coconut oil, cooling the melted fat composition with stirring to provide a substantially uniform solid fat composition, and chopping the solid fat by a food cutting device under chilling conditions at a temperature low enough to form a a substantially uniform particulate solid fat composition wherein at least 90% of the particles have a particle size of from 1.5 mm to 26 mm. The substantially uniform particulate solid fat composition is substantially compositionally uniform, or is substantially visually uniform, and/or is substantially uniform in color. This particulate solid fat composition is mixed with a hydrated plant protein composition under chilling conditions at a temperature low enough to maintain the particulate nature of the solid fat composition to form an animal meat mimic.

A particulate solid fat composition comprising coconut oil is prepared by a method comprising heating a fat composition comprising coconut oil, cooling the melted fat composition with stirring to provide a substantially uniform solid fat composition, and chopping the solid fat by a food cutting device under chilling conditions at a temperature low enough to form a a substantially uniform particulate solid fat composition wherein at least 90% of the particles have a particle size of from 1.5 mm to 26 mm. The substantially uniform particulate solid fat composition is substantially compositionally uniform, or is substantially visually uniform, and/or is substantially uniform in color. This particulate solid fat composition is mixed with a hydrated plant protein composition under chilling conditions at a temperature low enough to maintain the particulate nature of the solid fat composition to form an animal meat mimic.

A liquid egg analog has a composition comprising water, lupin protein, pea protein, oil, high acyl and low acyl gellan gum, tetrasodium pyrophosphate, isomaltooligosaccharide, acidulant, and divalent cations of magnesium and calcium. A method of preparing the liquid egg analog combines water, lupin protein and pea protein to produce a protein mix, combines water and gellan gums to produce a gel mix, and combines the protein mix and gel mix with the remaining ingredients to produce a combined mixture. The combined mixture may then be pasteurized, cooled and bottled.

A liquid egg analog has a composition comprising water, lupin protein, pea protein, oil, high acyl and low acyl gellan gum, tetrasodium pyrophosphate, isomaltooligosaccharide, acidulant, and divalent cations of magnesium and calcium. A method of preparing the liquid egg analog combines water, lupin protein and pea protein to produce a protein mix, combines water and gellan gums to produce a gel mix, and combines the protein mix and gel mix with the remaining ingredients to produce a combined mixture. The combined mixture may then be pasteurized, cooled and bottled.

This disclosure relates generally to lupin protein, and more specifically to modifying lupin protein to improve its use as a protein feedstock, for example in food processing. Provided herein is a method of forming a protein feedstock comprising modified lupin protein that has a decreased thermal stability compared to unmodified lupin protein, the method comprising providing a solution of lupin protein, passing ultrasound waves through the solution of lupin protein in a manner to form the modified lupin protein and collecting the modified lupin protein. Also provided is a protein feedstock comprising modified lupin protein, the modified lupin protein having a decreased thermal stability compared to unmodified lupin protein, wherein the modified lupin protein is formed by subjecting unmodified lupin protein to ultrasound waves, as well as compositions and food products comprising the protein feedstock.