Provided are a plant-based fibrous base material in which any unpleasant odor is suppressed, and a product containing a replica meat obtained by processing said base material. The plant-based textured base material contains a plant-protein-containing fibrous structure, linoleic acid and linolenic acid in an amount of no more than 25 mg/dry weight base material (g) in total, phospholipids in an amount of at least 0.5 mg/dry weight base material (g), and protein in an amount of no more than 540 mg/base material dry weight (g). The base material preferably has stress in an amount of at least 0.7?10.sup.5 Pa.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a step of mixing 0.5 to 10 weight % of fermented soybean lump powder with regard to the weight of fish sauce; (S2) a ripening step of fermenting a mixture of the fish sauce, fermented soybean lump powder, shiitake mushroom powder and starch powder for 7 to 70 days at 10 to 32 C.; and (S3) filtering the ripened fish sauce mixture to thereby remove sediment. By applying traditional Korean fermented foods, the fish sauce eliminates a peculiar smell which gives displeasure and a fishy smell of fish sauce, significantly enhances the flavor, thereby increasing savory taste, and thus can be harmonized with any dish and can be used for multiple purposes. In addition, sweet and salty tastes are also increased, while the flavor is enhanced. Accordingly, salinity is reduced so that sodium and sugar intake can be reduced, and thus it is expected that the fish sauce can be useful all over the world as well as in Korea.

A method for producing a hot pepper paste using a mixed koji of soybean and rice, and a hot pepper paste prepared by the production method. More specifically, a method for producing a hot pepper paste that uses ground, cut or pressed soybeans to prepare a hot pepper paste with high production efficiency, and a hot pepper paste with enhanced activity of protease as prepared by the production method.

The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting Aspergillus oryzae having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste.

Described herein are starch containing compositions and methods of making from pulse crops such as lentils, peas and beans that have a unique composition of starch, protein and fiber that makes them suitable for use in formulating meat analogue products. An illustrative example is a pea starch composition that is about 50 to 85 weight percent starch; about 4 to 30 weight percent fiber; and about 5 to 15 weight percent protein. In exemplary embodiments the pea starch particle product has a particle size of 30 to 300 microns in diameter. The product is made by a method that includes a) drying a pea starch product to form a powder; (b) mixing the powder with water, producing a mixture; (c) extruding the mixture thru an extruder producing an extrudate; and d) grinding the extrudate to the desired particle size.

Described herein are starch containing compositions and methods of making from pulse crops such as lentils, peas and beans that have a unique composition of starch, protein and fiber that makes them suitable for use in formulating meat analogue products. An illustrative example is a pea starch composition that is about 50 to 85 weight percent starch; about 4 to 30 weight percent fiber; and about 5 to 15 weight percent protein. In exemplary embodiments the pea starch particle product has a particle size of 30 to 300 microns in diameter. The product is made by a method that includes a) drying a pea starch product to form a powder; (b) mixing the powder with water, producing a mixture; (c) extruding the mixture thru an extruder producing an extrudate; and d) grinding the extrudate to the desired particle size.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

The present disclosure provides an equol-containing food composition and a method for producing the same.