Exemplary methods and systems process either (i) raw whole soybeans and/or roasted soybeans, or (ii) soybean meal. Feedstock size is reduced, oil may be removed, and a slurry is generated. The slurry is heated and cooked and, after cooling the cooked slurry, enzymatic hydrolysis and saccharification are initiated. A resulting soybean mash may be combined with yeast to generate soybean beer. Ethanol is removed from the soybean beer and a high protein stillage may be recovered. Oil may be removed from the high protein stillage, and the de-oiled high protein stillage may be further concentrated and/or dried.

Exemplary methods and systems process either (i) raw whole soybeans and/or roasted soybeans, or (ii) soybean meal. Feedstock size is reduced, oil may be removed, and a slurry is generated. The slurry is heated and cooked and, after cooling the cooked slurry, enzymatic hydrolysis and saccharification are initiated. A resulting soybean mash may be combined with yeast to generate soybean beer. Ethanol is removed from the soybean beer and a high protein stillage may be recovered. Oil may be removed from the high protein stillage, and the de-oiled high protein stillage may be further concentrated and/or dried.

Provided are food products having structures, textures, and other properties similar to those of animal meat, and that comprise substantial amounts of cell wall material. Also provided are methods and processes for producing such food products.

This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored pea protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.

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.

A process for the manufacture of a product from a plant material comprising the steps of providing a disrupted plant material comprising <10% (w/w) starch and <10% (w/w) oil/lipids; adjusting the pH of the disrupted plant material to a value of pH 3.5 or below to provide an acidic suspension; heating the acidic suspension to a temperature in the range of about 50 C. to about 80 C.; isolating the product from the heated, acidic suspension. The product may be a protein product or a non-protein product. In particular, the process of the invention provides a protein product with reduced contents of non-protein components of negative nutritional value.

Methods and materials for processing plant substrates are provided herein, as are compositions containing the processed plant substrates and particularly, methods and materials for processing legumes to produce coffee-like products (e.g., solid soluble instant granules, beverage powders, and liquid extracts and concentrates) that are made without coffee beans, and compositions containing the processed legumes.

This invention provides a tofu with long shelf life and preparation method thereof, comprising soaking soybean to make soy milk, filtering to remove bean dregs, boiling, primary cooling, homogenizing, deaerating, UHT sterilization, secondary cooling, inline mixing soy milk with sterilized composite coagulant, aseptic filling, microwave heating, solidification, cooling for formation. According to this invention, a composite coagulant is prepared by combining basic salts with coagulant, then, the composite coagulant is inline mixed with soy milk, next, the mixture is intermittently heated by microwave to form tofu. The invention solves the problems existed in the preparation of tofu with long shelf life, including short temporary storage time, easy tube pasting and other issues after the coagulant is mixed with soy milk. This invention has the advantages of causing no corrosion on pipes, and taking less time in the heating and solidification process, etc. The long-shelf-life tofu produced by the invention has a shelf-life of more than 3 months at room temperature, while maintaining the original quality of the tofu, and has better taste and higher elasticity.

A method provides for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate, including decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material. The method includes creating a flour from the source material having the cortex removed therefrom, removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a solvent and extracting a de-oiled flour from the solvent mixture, including oil and sugars extracted from the flour. The solvent may include supercritical C02, subcritical C02, ethanol, or a combination thereof. The method includes drying the de-oiled flour using at least one dryer and extracting a protein concentrate from the de-oiled flour.

The present invention discloses a native rapeseed protein isolate comprising 40 to 65% cruciferins and 35 to 60% napins and having a solubility of at least 88% when measured over a pH range from 3 to 10 at a temperature of 232 C.; wherein the native rapeseed protein isolate comprises from 5% to 65% on dry matter of 12S rapeseed protein where the presence of 12S is verified by Blue Native PAGE.