The present invention provides a flavor extract of low-temperature-pressed peanut cake which is extracted from low-temperature-pressed peanut cake. In the flavor extract, the content of pyrazines flavor substances is not less than 55%, and the content of the aldehydes substances is not more than 15%. The present invention also provides a method for improving the flavor of peanut oil by using the flavor extract of the low-temperature-pressed peanut cake. The flavor extract extracted from peanut cake according to the present invention, which contains 55% or more pyrazines flavor substances, can not only improve the flavor of low-temperature-pressed peanut oil significantly, but also retain the original quality and color of the low-temperature-pressed peanut oil when it is added to low-temperature-pressed peanut oil.

The present disclosure provides for improved oilseed extraction methods using sequential extractions with polar solvents and non-polar solvents or extractions with an azeotrope of a polar solvent and a non-polar solvent to produce oilseed meal concentrates having increased protein content and reduced soluble carbohydrate and anti-nutritional compound content.

A process for producing a protein isolate from an oilseed meal, and the isolate thus obtained, said isolate comprising proteins and an amount of 4 wt % or less of phytic acid, said amount of phytic acid being by weight of proteins in said isolate. The process may comprise the following steps: a) providing an oilseed meal; b) mixing the oilseed meal with a first aqueous solvent to form a slurry at a pH ranging from 6 to 7.8, said slurry having a solid phase; c) separating said solid phase from said slurry, d) mixing said separated solid phase with a second aqueous solvent at a pH ranging from 1 to 3.5, preferably from 2 to 3, to form a mixture said mixture having a liquid phase; e) separating said liquid phase from said mixture formed in step d); f) f1) mixing the separated liquid phase to a phytase at a temperature and a pH suitable for phytase activity to obtain a mixture having a liquid phase and a solid phase; and/or f2) mixing the separated liquid to a salt, to obtain a resulting liquid composition having a molar concentration of said salt ranging from 0.05 M to 0.5 M, at a temperature ranging from 40 C. to 70 C., to obtain a mixture having a liquid phase and a solid phase; g) precipitating a solid phase from the liquid of step f) for example by a cooling down step of the mixture to a temperature of 30 C. or less; h) separating said solid precipitate from the liquid of step g) said liquid comprising a water-rich liquid phase and an oil-rich liquid phase; i) separating said water-rich liquid phase from said oil-rich liquid phase, j) subjecting said water-rich liquid phase obtained in step i) to one or several membrane filtration(s) to obtain a protein isolate; and k) optionally, drying said protein isolate to obtain a dry protein isolate.

This document relates to materials and methods for the production of protein. For example, proteins having a low flavor or low color profile and food products comprising the same.

A process for the production of soybean meal with a high content of soluble proteins in which a soybean meal with a content of soluble proteins in KOH in the range of 60 to 75% is reached, in which the soluble sugars are first removed from the soybean meal for extraction with aqueous ethanol solution and then the oil by extraction with hexane, without intermediate desolventization and in a single integrated industrial unit; an SPC soybean meal having 58-62% of a crude protein content; and 60-70% of soluble proteins in KOH.

The present invention relates to a process for preparation of protein-enriched products, such as plant protein isolates or protein-fibre formulations, from plant materials such as oilseeds, as well as to the uses of the products obtainable via said process in human food and/or animal feed. In particular, the presented herein processes advantageously make use of solvents based on low-boiling azeotropic mixtures made of an apolar and lipophilic organic ester having up to 5 carbon atoms, with an alcohol having up to 5 carbon atoms, which solvents not only make the need to use noxious hexane-based solvents obsolete, but also can undergo reutilisation cycles by being easily obtainable and recoverable from spent solvents and/or mother liquors as used in the presented herein processes, and consequently render the disclosed processes extremely energy-efficient, suitable for large-scale industrial production, as well as eco-friendly.

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material. The pulse protein product may be used in dairy alternative beverages.

The present invention provides a flavor extract of low-temperature-pressed peanut cake which is extracted from low-temperature-pressed peanut cake. In the flavor extract, the content of pyrazines flavor substances is not less than 55%, and the content of the aldehydes substances is not more than 15%. The present invention also provides a method for improving the flavor of peanut oil by using the flavor extract of the low-temperature-pressed peanut cake. The flavor extract extracted from peanut cake according to the present invention, which contains 55% or more pyrazines flavor substances, can not only improve the flavor of low-temperature-pressed peanut oil significantly, but also retain the original quality and color of the low-temperature-pressed peanut oil when it is added to low-temperature-pressed peanut oil.

A method for obtaining proteins from native mixtures of materials is disclosed. In an embodiment, the method includes: A): providing a native mixture of materials from seeds having hard fragmentable hulls; B): comminuting the mixture of materials; C): dispersing the comminuted mixture of materials with water; D): adjusting a pH of the pulp of step C) to an alkaline range pH>9.5; E): adding a water-soluble organic solvent alcohol to the pulp; F): separating off a solids phase from the pulp, which has a predominant fraction of the hulls, to form a hull-free pulp; G): shifting the pH of the hull-free pulp from step F) to a pH range of pH=4.5 to pH=7.2; and H): separating the hull-free pulp of step G) into a plurality of phases, wherein one of the plurality of phases is a protein concentrate phase.