A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72 ° C. and 138 ° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

A process for preparing a shelf-stable plant-based fermented dairy drink analogue is disclosed. A plant-based food composition comprising a hydrophilic liquid, a fermentable sugar and from 0.5 wt % to 3.4 wt % of plant proteins is first provided. Thereafter, the plant-based food composition is homogenized and heat treated. The heat-treated and homogenized plant-based food composition is then inoculated with at least one starter culture. The inoculated plant-based food composition is afterwards fermented until reaching a pH from 3.0 to 5.0 to obtain a plant-based fermented dairy drink analogue. Finally, the obtained plant-based yogurt analogue undergoes a second heat treatment to obtain a shelf-stable plant-based fermented dairy drink analogue. A shelf-stable plant-based fermented dairy drink analogue obtained by such a process and a food product comprising said plant-based fermented dairy drink analogue are also disclosed.

A strain of Yarrowia lipolytica has a deposit number of GDMCC No: 60782, and has been deposited on Sep. 20, 2019, in Guangdong Microbial Culture Collection Center located at Guangdong Institute of Microbiology, 5th Floor, Building 59, No. 100 Xianliezhong Road, Guangzhou City. A low-sugar and low-fat nutritional powder of desiccated coconut is prepared by: mixing a desiccated coconut with water, and heating; then pulping the heat-treated desiccated coconut, homogenizing an obtained coconut milk, adjusting a pH value, and sterilizing, to obtain a desiccated coconut suspension; inoculating a culture solution of the Yarrowia lipolytica in the desiccated coconut suspension after being cooled, and fermenting; and sterilizing an obtained fermentation broth, spray drying, and pulverizing, to obtain the low-sugar and low-fat nutritional powder of desiccated coconut. The above-mentioned nutritional powder of desiccated coconut is abundant in nutrition, has a strong coconut flavor, and is suitably used as instant drinks for all people.

The present invention relates to a cereal product comprising a fermented slurry of rice flour made from koji rice (fermented rice). The fermented rice flour provides a natural and mild sweetness and glue for binding but is not too sticky during coating. The use of the slurry allows for a reduction/removal of added (refined) sugar in the final product because the fermented cereal slurry brings natural sweetness.

A method for making a plant-based yogurt product, by combining and mixing a predetermined amount of pulse of legumes, a predetermined amount of seeds and/or nuts, and a predetermined volume of water to create a first mixture. Then combining a predetermined amount of soy beans with water to create a second mixture that and heating it to a near boiling temperature, combining and mixing the first mixture and the second mixture. Then heating the combined mixture to between about 175 to about 190° F. for a predetermined time period, cooling, and adding a bacterial culture to the combined mixture and maintaining the combined mixture at between about 110° F. and about 120° F.

An immune checkpoint suppressant containing as an active ingredient a mixture of (a) to (g), which are koji mold, yeast, and/or lactic acid bacterium fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, Vitis coignetiae berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Morus leaf, fish mint, Japanese mugwort, Sasa veitchii, and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake mushroom.

Contained herein are compositions of plant-based fermented products. Compositions of plant-based fermentation products may comprise at least about 5% whole oilseed material by dry weight, greater than 5% protein by caloric value, and one or more microorganisms. Alternatively, or in addition to, the composition may comprise at least about 5% oilseed material by dry weight and one or more microorganisms capable of degrading pigmented molecular compounds. The composition may be of a white or off-white color. Plant-based fermented products may be used in plant-based yogurts, cheeses, fermented products, or any combination thereof.

The disclosure discloses a method of fermenting soybeans or other oil crops by edible and medicinal fungi, and belongs to the technical field of fermentation. The method involves solid-state fermentation by inoculating edible and medicinal fungi such as i Ganoderma lucidum, Tremella aurantialba, Hericium erinaceus and Cordyceps sinensis that can produce bioactive substances such as active polysaccharides, flavonoids and triterpenoids in a fermentation substrate containing oily crops such as extruded soybeans, peanuts and rapeseeds, thereby obtaining oil and oil crop meal rich in the bioactive substances. In the oil obtained by the method, the content of flavonoids is as high as 0.302 mg/g, and the content of triterpenoids is as high as 65.663 mg/g. In the oil crop meal, the content of active polysaccharides is as high as 60.651 mg/g, the content of flavonoids is as high as 1.599 mg/g, and the content of triterpenoids is as high as 14.225 mg/g.

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

This disclosure provides methods for producing nixtamal, in particular from corn and other grains, with an increased level of selenium, and food products produced therefrom.