A method for modulating the flavor profile of a food by processing the food in the presence of one or more molecular sieves such as zeolites, activated carbon, molecular imprinted polymers or clay-based materials is described.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

The present invention relates to a processed, solid soya protein product derived from soya bean meal (SBM) which protein product comprises 65-75% protein by weight of dry matter, has a protein to potassium weight ratio of at least about 70:1 and a dry matter content of at least about 90%, which product is substantially free of sodium, and wherein at least about 65% by weight of the indigestible oligosaccharide content of the SBM wherefrom the protein product is derived has been removed. The invention further relates to a leaching method for manufacture of the product as well as product obtainable by the method and use of the processed, solid soya protein product.

A soy protein concentrate production process may involve performing multiple liquid extraction steps on a soy feedstock. The soy may be subject to a hexane extraction step to produce a first miscella stream and a solvent-wet soy meal stream. The solvent-wet soy meal stream may be desolventized and then subject to a second hydrous ethanol extraction step to produce a second miscella stream and a solvent-wet soy protein concentrate steam. To purify and recover the second miscella stream, the stream may be chilled to flocculate solid impurities and then passed through a mechanical separation device, such as a centrifuge. In some configurations, the resulting solid impurities from the mechanical separation process are recycled to a desolventization press that desolventizes the solvent-wet soy meal stream from the ethanol extraction step before subsequent thermal desolventization.

Provided herein are compositions and methods of producing ultra-high protein (UHP) soy flour and texturized UHP soy flour. The UHP soy flour can be made from soybeans that have a greater protein than the protein content in a corresponding commodity soybean. The UHP soy flour can be expeller pressed UHP soy flour that contains greater than 56 wt. % protein, 1-15 wt. % fat, 1-10 wt. % fiber, and 1-20 wt. % sugar on a dry matter basis. The UHP soy flour can alternatively be a solvent extracted UHP soy flour that contains greater than 60 wt. % protein, 0.1-5 wt. % fat, 1-10 wt. % fiber, and 1-20 wt. % sugar on a dry matter basis. The expeller pressed or solvent extracted UHP soy flours can be used to produce a texturized UHP soy flour that contains greater than 56 wt. % protein, 0.5-3 wt. % fat, and 2-6 wt. % fiber on a dry matter basis.

Provided herein are compositions and methods of producing ultra-high protein (UHP) soy flour and texturized UHP soy flour. The UHP soy flour can be made from soybeans that have a greater protein than the protein content in a corresponding commodity soybean. The UHP soy flour can be expeller pressed UHP soy flour that contains greater than 56 wt. % protein, 1-15 wt. % fat, 1-10 wt. % fiber, and 1-20 wt. % sugar on a dry matter basis. The UHP soy flour can alternatively be a solvent extracted UHP soy flour that contains greater than 60 wt. % protein, 0.1-5 wt. % fat, 1-10 wt. % fiber, and 1-20 wt. % sugar on a dry matter basis. The expeller pressed or solvent extracted UHP soy flours can be used to produce a texturized UHP soy flour that contains greater than 56 wt. % protein, 0.5-3 wt. % fat, and 2-6 wt. % fiber on a dry matter basis.

The invention relates to a heat-stable fermented white lentil beverage and process for preparing the same.

Provided is a method of preparing a fermented guar meal, and specifically, a method of preparing a fermented guar meal, the method including the steps of pretreating a guar meal; seeding a Bacillus strain in the pretreated guar meal; and solid-state fermenting the strain seeded in the guar meal to obtain the fermented guar meal, a fermented guar meal prepared by the above method, and a feed composition including the fermented guar meal.

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 1610.sup.3 Pa.Math.s. at a shear rate of 10 s.sup.1, from 10 to 1410.sup.3 Pa.Math.s. at shear rate of 40 s.sup.1, and from 9.8 to 1410.sup.3 Pa.Math.s. at a shear rate of 600 s.sup.1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.