An edible container made of upcycled spent brewers grain, upcycled oat protein, and starch. A dough containing the upcycled spent brewers grain, the upcycled oat protein, and the starch is placed in a mold and baked under high heat, and high pressure conditions to form an upcycled, nutritious, edible container that can hold hot liquids, including boiling liquids, for extended periods of time without degrading, and without the addition of a separate coating.

The present invention relates to the provision of granules consisting of natural, preferably purely plant-based components. This granulate can be processed by injection molding without the addition of further components. Therefore, the invention also relates to the use of the granules in the injection molding process, as well as to products produced by processing the granules by injection molding, such as wafers in the form of carriers of food and dips, and pastry such as cookies. The present invention also relates to a method for the production of wafers and the production of cookies by injection molding

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leavening yeast, yeast extract, and mixtures thereof. The pre-reaction is preferably carried out using an aqueous slurry containing the protein and yeast products, followed by drying. The resultant dough relaxers may be incorporated into a wide variety of wheat protein-based dough formulations to enhance the handling properties thereof, especially dough extensibility and machinability, and reduced dough mixing times.

A bakery premix powder for preparing a donut-type bakery product is provided. The bakery premix powder includes starch, the starch includes hydroxypropyl starch and acetate starch, and a weight ratio of the hydroxypropyl starch to the acetate starch is ranged between 2:1 and 3:1.

A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate; (2) at least 0.1 and preferably at least 1 mole per mole of bicarbonate of a precipitant which is a water-soluble alkaline earth metal salt; and (3) optionally an acidulant; wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution. In a preferred embodiment the acidulant forms a water insoluble calcium or magnesium salt and is sufficient to provide more than 0.105 g replaceable hydrogen per 100 mmol bicarbonate, and the precipitant is a water soluble calcium or magnesium salt which is capable of precipitating or complexing with said acidulant and is present in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix, which allows the inclusion of an effective amount of a preservative.

An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, and having a peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone), as determined by stir bar sorptive extraction thermal desorption gas chromatography-mass spectrometry (SBSE-GC/MS), of 1:10 to 100:1.

Disclosed is a powder and dehydrated product essentially including, or consisting of, a food of plant origin with a lipid content of at least 30% by weight, and a water-soluble bulking agent. Also disclosed is a process for preparing this powder product.

The present invention relates to a Korean pancake mix composition including Aster yomena and a manufacturing method thereof, and more specifically, to a Korean pancake mix composition including Aster yomena and a manufacturing method thereof, wherein the Korean pancake mix composition is manufactured through a vegetable preprocessing step of preprocessing various vegetables including Aster yomena; a vegetable mixture packaging step of mixing and packaging vegetables; a wheat flour packaging step of packaging wheat flour; and a Korean pancake mix composition manufacturing step of packaging the vegetable mixture and wheat flour to manufacture a Korean pancake mix composition, so the Korean pancake mix composition including Aster yomena and a manufacturing method thereof have the advantages that excellent sensory preferences such as taste, aroma, and flavor due to the unique savory and bittersweet taste of Aster yomena are provided; the vegetables are dried using near-infrared rays, so that the vegetables easily become soft without being soaked in water and the original color, taste, and aroma of raw vegetables may be preserved for a long time; the vegetables and wheat flour are enclosed together, it is not necessary to individually manufacture each ingredient for the Korean pancake; and vegetables that are not in season may be consumed all year round, thereby providing economic benefits and convenience.