The production of a new fibrous or laminated, and textured food product, in particular a new so-called meat substitute. Also, a method for producing the new fibrous or laminated, and textured food product. Further, the uses of the new fibrous or laminated, and textured food product as an intermediate product that can be used in the manufacture of other products.

The invention relates to a product having a foam structure with a set ratio of gas pores open to the product surface and closed to the product surface. The invention also relates to a method with four embodiments according to the invention for the defined mechanical opening of closed foam pores. Furthermore, the invention relates to a device having four embodiments according to the invention for the defined mechanical opening of closed foam pores. The invention also relates to the use of products designed according to the invention as meat analogs or plant protein-based textured multiphase foods, more particularly vegetable or fruit composites. Particular advantages of the invention relate to the targeted influencing of the deformation and texture properties of foamed products and their accessibility from the outside for quick and easy filling of the open pores with fluid systems which introduce additional functionalities into the product.

The invention relates to a product having a foam structure with a set ratio of gas pores open to the product surface and closed to the product surface. The invention also relates to a method with four embodiments according to the invention for the defined mechanical opening of closed foam pores. Furthermore, the invention relates to a device having four embodiments according to the invention for the defined mechanical opening of closed foam pores. The invention also relates to the use of products designed according to the invention as meat analogs or plant protein-based textured multiphase foods, more particularly vegetable or fruit composites. Particular advantages of the invention relate to the targeted influencing of the deformation and texture properties of foamed products and their accessibility from the outside for quick and easy filling of the open pores with fluid systems which introduce additional functionalities into the product.

A method for preparing protein nanoparticle microspheres includes: dispersing a protein powder in water, adjusting a pH of a solution of the protein powder to between 10.0 and 12.0, stirring, centrifuging, and collecting a first upper dispersion; adjusting the first upper dispersion to be neutral using a cation exchange resin, centrifuging, to yield a protein nanoparticle dispersion; adding eugenol to the protein nanoparticle dispersion, stirring, centrifuging, and removing a precipitant, to yield a core-shell nanoprotein dispersion comprising a eugenol core and a protein shell; and adding the core-shell nanoprotein dispersion to ultrapure water, dialyzing, centrifuging, collecting a second upper dispersion, freeze-drying the second upper dispersion, to yield protein nanoparticle microspheres.

A method for preparing protein nanoparticle microspheres includes: dispersing a protein powder in water, adjusting a pH of a solution of the protein powder to between 10.0 and 12.0, stirring, centrifuging, and collecting a first upper dispersion; adjusting the first upper dispersion to be neutral using a cation exchange resin, centrifuging, to yield a protein nanoparticle dispersion; adding eugenol to the protein nanoparticle dispersion, stirring, centrifuging, and removing a precipitant, to yield a core-shell nanoprotein dispersion comprising a eugenol core and a protein shell; and adding the core-shell nanoprotein dispersion to ultrapure water, dialyzing, centrifuging, collecting a second upper dispersion, freeze-drying the second upper dispersion, to yield protein nanoparticle microspheres.

The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for manufacturing the modified gluten. Provided is a method for manufacturing modified gluten which comprises a step for heating a solution containing gluten together with an organic acid having two or more carbonyl groups per molecule, said organic acid being used in an amount of 1 part by weight or more per 100 parts by weight of gluten, at 70 C. or higher for 30 minutes or longer.

The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for manufacturing the modified gluten. Provided is a method for manufacturing modified gluten which comprises a step for heating a solution containing gluten together with an organic acid having two or more carbonyl groups per molecule, said organic acid being used in an amount of 1 part by weight or more per 100 parts by weight of gluten, at 70 C. or higher for 30 minutes or longer.

The present invention addresses the problem of providing a textured plant protein material having chewiness due to a dense texture with small voids, and favorable restorability when reconstituted in hot water. Discovered is a freeze-dried textured protein material having favorable restorability when reconstituted in hot water and chewiness due to a dense texture with small voids. The textured protein material is produced by (A) introducing a raw material including a protein raw material into an extruder, adding water to attain a water content of from 60 to 80 wt. % with respect to a total amount of the water and the raw material including the protein raw material, kneading and heating under pressure the resulting mixture, cooling the kneaded mixture in a cooling die installed at an outlet of the extruder and including a hole having a length of a longest portion of 10 mm or greater, and extruding the mixture through the cooling die to obtain an unpuffed textured product, (B) cutting the unpuffed textured product obtained in (A) into a rectangular parallelepiped shape including sides from 5 to 12 mm, or cutting the unpuffed textured product obtained in (A) into a flat shape having a thickness from 0.1 to 5 mm, a length from 1 to 80 mm in an extrusion direction, and a width from 1 to 50 mm, and (C) freezing the unpuffed textured product obtained in (B) at from ?5 to ?25? C. and freeze-drying the unpuffed textured product.

The present invention addresses the problem of providing a textured plant protein material having chewiness due to a dense texture with small voids, and favorable restorability when reconstituted in hot water. Discovered is a freeze-dried textured protein material having favorable restorability when reconstituted in hot water and chewiness due to a dense texture with small voids. The textured protein material is produced by (A) introducing a raw material including a protein raw material into an extruder, adding water to attain a water content of from 60 to 80 wt. % with respect to a total amount of the water and the raw material including the protein raw material, kneading and heating under pressure the resulting mixture, cooling the kneaded mixture in a cooling die installed at an outlet of the extruder and including a hole having a length of a longest portion of 10 mm or greater, and extruding the mixture through the cooling die to obtain an unpuffed textured product, (B) cutting the unpuffed textured product obtained in (A) into a rectangular parallelepiped shape including sides from 5 to 12 mm, or cutting the unpuffed textured product obtained in (A) into a flat shape having a thickness from 0.1 to 5 mm, a length from 1 to 80 mm in an extrusion direction, and a width from 1 to 50 mm, and (C) freezing the unpuffed textured product obtained in (B) at from ?5 to ?25? C. and freeze-drying the unpuffed textured product.

The present disclosure relates to a method of producing a protein-containing powder including: (a) providing a protein-containing raw material; (b) freezing the protein-containing raw material at 196 C. to 80 C.; and (c) grinding the protein-containing raw material to obtain the protein-containing powder, wherein an average particle size of the protein-containing powder is smaller than a cell size of the protein-containing raw material.