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, Moms 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.

Plant-based yogurt products having a high protein content without the unpleasant taste associated with a high protein contact from the plant-based protein source are disclosed herein. Particularly disclosed are plant-based yogurt products including macadamia nut butter to mask the unpleasant taste of pea protein powder used in the yogurt products to provide high protein content.

A method is provided for fermenting and dehydrating food items such as nuts and seeds to create novel postbiotic foods with numerous benefits. The method comprises preparing a brine solution and adding it with the food item, a sugar product, and select live bacteria cultures to a fermentation vessel. The vessel ferments for 10-14 days at 60-64? F. until a pH of 3.3-4.0 is achieved. The food item is strained, placed on dehydrator trays, and dried at two temperatures to reduce moisture. The process increases nutrition, digestibility, gut health, and safety by reducing antinutrients, agricultural pollutants, toxins, and pathogens by over 5 logs, exceeding pasteurization requirements. The dehydrated food can be packaged or further processed into items like nut butters. The method generates durable, functional nutrition without damaging heat or chemicals.

The disclosure provides a method of reducing aflatoxin contamination in one or more nuts and/or reducing the amount of Aspergillus flavus and/or Aspergillus parasiticus resulting in the presence of aflatoxin contamination in one or more nuts. In an embodiment, nuts are treated with ultraviolet (UV) light, ozone, and peroxide, or combinations thereof. In an embodiment, nuts are treated with UV light and ozone. In an embodiment, nuts are treated with UV light and peroxide. In an embodiment, nuts are treated with ozone and peroxide.

The disclosure provides methods of preparing aflatoxin-contaminated nuts.

The present invention relates to an enzymatic method of preparing a fermented plant-based product. More specifically, the method involves treating a plant-based liquid substrate having a plant protein content of 1% (w/w) or higher with one or more proteases and a microorganism: and allowing the treated plant-based substrate to ferment to produce the fermented plant-based product. Preferably, the protease is B. amyloliquefaciens neutral metalloprotease (bacillolysin, P7L) and lactic acid bacteria are used for fermentation. At low degree of hydrolysis viscosity of the protease-treated plant protein surprisingly increased, potentially due to the formation of peptides with hydrophobic N-terminal moieties, which could form a gel due to hydrophobic interactions. At higher degree of hydrolysis viscosity wasas expectedreduced.

A molded food product which has an excellent shape retention property as well as causes little scorch of the ingredient, particularly carbonization of carbohydrates during production, and a method for producing such molded food product are provided. The molded food product contains a binder including a koji-fermented grain liquid composition. The fermented grain liquid composition is preferably amazake, sake cake, or mixtures thereof.

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.

Hazelnut yoghurt is provided, which does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and which does not include any animal taste and odor and which has high nutrient values and long shelf lifetime. The production method of said hazelnut yoghurts is also provided.

A preparation method and application of flaxseed plant milk with a good flavor, self-stabilization and functional activity based on interface contro is disclosed. The preparation method includes the following steps: (1) pretreating flaxseed by degumming, microwave cooking and soaking for softening in sequence for standby; (2) performing colloid grinding, enzymatic hydrolysis and slag removal on the flaxseed obtained by soaking for softening in sequence, to obtain flaxseed plant milk A; and (3) performing first high-pressure homogenization, enzyme inactivation, sterilization, and second high-pressure homogenization on the flaxseed plant milk A in sequence, to obtain stable flaxseed plant milk in long-term storage with a good flavor and functional activity based on interface control. The process of the present invention is green, and can maintain stability of a product without adding an exogenous additive. The prepared stable flaxseed plant milk in long-term storage is safe, nutritious, delicious, and suitable for popularization and application.