Vegetarian oral and enteral foods and processes for manufacturing the same from either fresh ingredients or powder ingredients are disclosed comprising: a high-protein vegetable group having a first predetermined percentage (%) weight; a carbohydrate group having a second predetermined percentage (%) weight; a fiber group having a fourth predetermined percentage (%) weight; purified water having a sixth predetermined percentage (%) weight, enzyme having a fourth percentage (%) weight; and a supplement of vitamins and minerals having a fifth percentage (%) weight, all undergon an enzymatic hydrolysis to achieve a calorie density of 1 kcal/ml; a viscosity less than 100 cP; a peptide less than 10 kDa; a plurality of amino acids and vitamins.

The invention generally relates to a process for preparing a crispy coated extruded plant-based food product. More specifically the invention relates to a process for preparing a crispy coated extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

The invention generally relates to a process for preparing a crispy coated extruded plant-based food product. More specifically the invention relates to a process for preparing a crispy coated extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

Oral and enteral foods and processes for manufacturing the same from either fresh ingredients or powder ingredients are disclosed comprising: a high-protein meat group having a first predetermined percentage (%) weight; a high-protein vegetable group having a second predetermined percentage (%) weight; a carbohydrate having a third predetermined percentage (%) weight; a fiber having a fourth predetermined percentage (%) weight; water having a fifth predetermined percentage (%) weight, enzyme having a sixth percentage (%) weight; and a supplement of vitamins and minerals having a seventh percentage (%) weight, all enzymatically hydrolyzed to achieve a calorie density of 1 kcal/ml; a viscosity less than 100 cP; a peptide less than 10 kDa; a plurality of amino acids and vitamins.

A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.

A powdered wheat protein that can achieve both a high dough-formation speed and a high bulk density is obtained by drying a pasty raw material formed by kneading a wheat protein, an acid, and water, by flash drying or freeze drying.

A powdered wheat protein that can achieve both a high dough-formation speed and a high bulk density is obtained by drying a pasty raw material formed by kneading a wheat protein, an acid, and water, by flash drying or freeze drying.

A peanut protein vegetarian sausage and a preparation method thereof are described. The peanut protein vegetarian sausage is prepared from components including low-temperature defatted peanut protein powder, soybean protein isolate, vital wheat gluten, and modifier. The vegetarian sausage has a protein content of 60% or more, zero cholesterol and low fat, and has the characteristics of good taste, being rich in nutrients and convenience to eat. Also described are a preparation method of the vegetarian sausage, which includes mixing the main materials, performing an extrusion treatment, adding water and an auxiliary material online during the extrusion, and cooling the product obtained after extrusion molding to give the peanut protein vegetarian sausage. The preparation method is a pure physical processing method with a high degree of automation, and the processing is free from any pollutant discharge.

The invention relates to a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, 40-80 wt. % of water and 5-50 wt. % protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof; providing an aqueous gelling composition, comprising by weight of the gelling composition: i. 0.01-2 wt. % xanthan gum; ii. 0.01-2 wt. % galactomannan; iii. at least 80 wt. % water; combining 100 parts by weight of the proteinaceous fibres with 2-50 parts by weight of the aqueous gelling composition.

The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.

The invention relates to a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, 40-80 wt. % of water and 5-50 wt. % protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof; providing an aqueous gelling composition, comprising by weight of the gelling composition: i. 0.01-2 wt. % xanthan gum; ii. 0.01-2 wt. % galactomannan; iii. at least 80 wt. % water; combining 100 parts by weight of the proteinaceous fibres with 2-50 parts by weight of the aqueous gelling composition.

The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.