The invention relates to legume starches having a slowly digestible starch (SDS) content of 30 to 34% by weight, characterized in that they also have a very slowly digestible starch (vSDS) content of 34 to 40% by weight.

Provided is an oil-and-fat-containing composition which is for food and in which oxidized odor of oil and fat caused by 1-hexanol or 1-pentanol is suppressed. This composition is an edible oil-and-fat-containing composition containing 1-hexanol and/or 1-pentanol, further contains hexanal, and satisfies the following (A) and (B). (A) The content of the hexanol is 10 ppb by mass to 100 ppm by mass. (B) α/β is 1-10,000 and/or α/γ is 1-10,000, where, regarding peak areas measured through SPME-GC/MS at a sample temperature of 80° C., the peak area (m/z=82) of the hexanal is defined as α, the peak area (m/z=84) of the 1-hexanol is defined as β, and the peak area (m/z=70) of the 1-pentanol is defined as γ.

Proposed is a method for complex culture of Innotus obliquus, Phellinus linteus, and Ganoderma lucidum. The cultured mycelium complex prepared by the above method has a high content of beta-glucan, which has excellent health functionality and can be used as additives or cooking seasonings for various foods. In addition, when raw meat is salted using the cultured mycelium complex, meat dishes with good taste and flavor can be easily prepared.

The present invention relates to a process for preparing chickpea flour having an increased function of the chickpea protein wherein the process efficiently removes the compounds responsible for the off flavor or nutty flavor of the chickpea flour without deteriorating its functionality. The process for preparation of the chickpea flour includes steps such as: preparing the chickpeas to obtain broken chickpeas; treating the broken chickpeas to obtain chickpea flakes; deoiling the chickpea flakes using a predefined solvent to extract compounds responsible for off-flavor; generating chickpea flour from the deoiled chickpea flakes; and recycling the solvent used for deoiling. The process imparts different functional properties to the chickpea flour that are desired in baking applications and to use it as vegan food ingredient in vegan egg replacer and vegan dairy replacement.

A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1<T2<T1+50. The fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 μm and a decreased maximum particle size. A 10.sup.th percentile value of a numerical value N for each fine particle complex is 0.40 or less.

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 composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

The dried products of the present invention provide snacks (so-called crispy smoothies) having a particularly high proportion of fruit, which, owing to their production at low temperatures with extensive exclusion of oxygen, are distinguished by a high level of preservation of oxidation- and temperature-sensitive, but valuable, fruit constituents and which have an intense flavor and also a homogeneous appearance which is attractive in terms of color.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture at for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

A dry aquafaba based powder is disclosed. The dry aquafaba based powder may include, aquafaba and an additive. The additive may be at least one of: a carbohydrate, a legume protein, legumes starch, legume fibers, maltodextrin, inulin, or a combination thereof. In some embodiments, the aquafaba is produced from a legume. The legume may be at least one of: chickpeas, beans, soybeans, peas, lentils, lupins, and a combination thereof.