This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily need of supplementation from one or more of a nutrient from green leafy vegetation. One embodiment of this invention discloses a novel packaged composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability and is source of at least one nutritional ingredient selected from the group dietary fiber, beta carotene, iron, calcium, xanthophylls, folic acid and lysine plus methionine and cystine; wherein the fraction comprises a fibrous fraction, a water soluble deproteinized juice fraction and a water insoluble high protein low fiber fraction as fourth primary fraction. In one embodiment of invention, the contribution of at least one nutrient to the nutrient content of the composition from green leafy vegetation or its fraction is a least 15% of at least content of one nutrient of the composition. Also disclosed is a novel packaged composition comprising pulp of whole edible green leafy vegetation and at least one component of flax-seed in the form of a soup or a food bar. The component of flax seed may be one or more selected from the group of whole flax seed, flax seed cake or flax oil.

A powder composition for preparation of a drink for control of post prandial glycaemic profile, the powder composition comprising: alpha-glucosidase inhibitor selected from the group consisting of acarbose, miglitol, voglibose and mixtures thereof, in an amount in the range of from 0.01% to 15% w/w of the powder composition; viscosifying agent in an amount in the range of 5% to 30% w/w of the powder composition; protein in an amount in the range of 40% to 90% w/w of the pharmaceutical powder composition. 10

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

The invention relates to a novel technique for germinating a sproutable food such as rice, other types of cereals, or seeds. Provided is a novel germination technique capable of increasing a content of glutamate, accelerating an enrichment of gamma-aminobutyric acid, and exerting excellent functionality for the body, and a novel functional food material or pharmaceutical agent. A sprouted cereal is produced by soaking the cereal in a soaking solution prepared by addition of at least one carbonate selected from alkali metal carbonate, and alkaline earth metal carbonate to water to make the cereal absorb the soaking solution, followed by allowing the cereal to germinate under predetermined conditions.

The present invention relates to a Hericium erinaceus-containing cereal comprising grain or legume, saccharide and Hericium erinaceus, and a method for preparing the same. The Hericium erinaceus-containing cereal according to the present invention enables the Hericium erinaceus component having excellent anticancer and brain function-activating effects to be naturally taken as a meal replacement or a light meal by people of all ages and both sexes without rejection.

A technique for highly efficient production of -amino butyric acid (GABA) using mochi barley of the group of mules barley, as a raw material. The technique converts glutamic acid into GABA due to the glutamate decarboxylase contained in the mochi barley so GABA-mochi barley grains and GABA-mochi barley bran and GABA-containing bran supernatant can be produced highly-efficiently by mixing mochi barley grains, which have been polished in a barley milling device to an extent of 2% or more and less than 20%, with a glutamic acid solution, which has a concentration of 0.1 to 3% and a pH value of 2 to 9, and soaking the barley in the solution at room temperature for 1 hour or more to overnight or, after soaking in the solution similarly for 1 hour or more to overnight, draining the barley grains, and keeping it overnight at room temperature.

The present invention relates to a polypeptide having proline-specific endoprotease activity, selected from the group consisting of i. a polypeptide comprising a mature polypeptide sequence of SEQ ID NO: 2; ii. a polypeptide that has least 70%, 75%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% identity to the mature polypeptide sequence of SEQ ID NO: 2; iii. a polypeptide encoded by a nucleic acid that hybridizes under medium stringency, preferably under high stringency conditions to the complementary strand of the mature polypeptide coding sequence of SEQ ID NO:1; iv. a polypeptide encoded by a nucleic acid that has at least 70%, 75% 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% identity to the mature polypeptide coding sequence of SEQ ID NO: 1.
The invention further relates to a method of producing the polypeptide and a process for the preparation of a food or feed product wherein the polypeptide is used.

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

A low sugar, low viscosity syrup from whole grain seed or flour is disclosed. A readily soluble flour is also disclosed. The syrup comprises 90% to 100% of its solid components as water soluble solids and the wholegrain flour comprises 50% to 95% of its solid components as water soluble solids. By controlling the mashing and hydrolysis of a cooked whole grain seed or flour, a syrup can be obtained comprising a defined oligosaccharide content with a narrow molecular weight distribution (i.e. low in sugar and low DP 11+).

A method for producing a grain mixture, comprising: by weight, mixing 50% to 89% of a grain fiber source, 10% to 50% of an inorganic salt, 1% to 10% of a vitamin and a derivative compound thereof or a mixture of the two, and 0% to 1% of other auxiliary materials to form a starting mixture; mixing the starting mixture with water to generate dough; performing extrusion molding; and drying till the water content is 1%-5% by weight. A high fiber product and an oat product containing the grain mixture are also disclosed.