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 m 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.

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

Pulses are used to produce low-fat, low-calorie, high viscosity food products having superior texture, preferably without need for added emulsifiers and stabilizers. Generally, the food products are made by hydrating pulses (seeds), milling or pulverizing the pulses before, during or after hydration, and then homogenizing the hydrated pulses with additional liquid at temperatures between 0 and 121 C. and pressures between 6.9 and 690 MPa. Additional liquid is advantageously added before or during homogenization to achieve a liquid:solid ratio of between 2:1 and 15:1, depending on the desired end products. The emulsions produced by these conditions preferably have low lipid content and high viscosity, because of the small hydrodynamic particle size (5-200 m). Flavorings can be added to the emulsions to make commercial products that can be packaged as mayonnaise, salad dressings, food spreads and dips, etc.

A meat replacement product is provided for elimination diets including vegan diets. Pea protein is combined with konjac and fenugreek. The combination is then subjected to high pressure and temperature in conjunction with an extrusion and texturization process. The resulting product can be used to provide a variety of meat replacements including meatless fish sticks, meatless tuna, and meatless salmon as well as replacements for beef and chicken.

The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.

Disclosed are methods of treating a pulse protein to produce a pulse protein gel include the steps of treating the pulse protein (i) with atmospheric cold plasma (ACP); or (ii) by shifting to an alkaline pH or an acidic pH, followed by adjusting the pH back to neutral; or (iii) with both ACP and pH shifting, as well as gels and food additives formed from treated pulse proteins.

A method for the production of vegetable flours, which includes the following steps: identifying a vegetable with specific and predefined nutritional properties of interest and selecting those best suited for the production of flours; performing a chemical, physical and pedological analysis of the soils intended for cultivation; selecting natural seeds most suitable for the soil parameters; performing checks on the vegetable species that grow after seeding; performing at least one plant protection treatment; and close to a harvesting period, performing iterated periodic spot checks of the vegetables. The method further includes the steps of at the samplings in order to evaluate the residual concentration of active plant protection ingredients lower than 0.01 mg/kg, performing the harvesting of the cultivated vegetables; performing a drying of the vegetables; and grinding at least one part of the dried vegetable until a flour is obtained with a particle size distribution.

The bean-based flour is produced by heat treating dry beans and then milling the beans in a pressure interference wave mill. Pastas made with the resulting bean-based flour have a taste that is demonstrably superior to pastas that are made with beans milled by conventional means.

The present disclosure relates to a unique combination of pulse (i.e., non-soybean, non-peanut legumes) ingredients that create versatile gluten free pasta and pasta-like products with consumer desired nutritional content, clean label, and finished product texture characteristics. In particular, the gluten free pasta products of this disclosure have the flavor and texture expected of wheat based traditional pasta without the need for wheat gluten, egg protein, dairy proteins, hydrocolloids, oil, or other non-pulse ingredient addition. In particular, the gluten free pasta-like products of this disclosure have the protein content and finished product texture characteristics consumers' desire. These products include crunchy snacks, chewy meat and dairy analogs, and environmental friendly film and molded packaging products.

According to an aspect of the present invention, there is provided a process for forming protein-rich extrudates comprising: (i) extruding a protein-containing source material to form a plurality of protein-rich extrudates and a plurality of non-protein extrudates; and (ii) separating the plurality of protein-rich extrudates from the plurality of non-protein extrudates. The extruded products produced by the above method find industrial application, for example, as additives to food products or stand-alone food products.