A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

Method for enhancing a food item by apply a hypoallergenic, plant-based vegan dressing by combining water with a hypoallergenic-substrate, and at least one or more of sunflower seed butter and/or coconut cream. The resulting dressing is then subjected to a preservation process. In an alternative method, the resulting dressing is also inoculated in order to reduce its pH.

The present invention relates to use of enzymes having alpha-amylase activity for obtaining a hydrolysed oat material.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and/or residues, such as for biochemical production, with front end oil separation. Prior to or after saccharification, oil can be removed from a sugar/carbohydrate stream. After saccharification and prior to a sugar conversion process, the sugar/carbohydrate stream includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose can be produced, with such sugar stream being available for biochemical production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein and/or fiber. In other words, oil separation and sugar stream production occurs on the front end of the system and method.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and/or residues, such as for biochemical production, with front end oil separation. Prior to or after saccharification, oil can be removed from a sugar/carbohydrate stream. After saccharification and prior to a sugar conversion process, the sugar/carbohydrate stream includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose can be produced, with such sugar stream being available for biochemical production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein and/or fiber. In other words, oil separation and sugar stream production occurs on the front end of the system and method.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and/or residues, such as for biochemical production. In particular, after saccharification and prior to a sugar conversion process, a sugar/carbohydrate stream is removed from a saccharified stream. The sugar/carbohydrate stream includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose can be produced, with the such sugar stream being available for biochemical production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein and/or fiber. Sugar stream production occurs on the front end of the system and method.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and/or residues, such as for biochemical production. In particular, after saccharification and prior to a sugar conversion process, a sugar/carbohydrate stream is removed from a saccharified stream. The sugar/carbohydrate stream includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose can be produced, with the such sugar stream being available for biochemical production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein and/or fiber. Sugar stream production occurs on the front end of the system and method.

This abstract refers to an invention patent, for soy sauce production equipment and process, belonging to the field of the food product production media, such equipment comprised of: first set (100) comprised of: device (1), (2) to feed soybean and corn grains in their natural conditions and blended; cold-press extruder (3), receiving the soybean and corn grain blend in their natural conditions and obtaining homogeneous soy-corn agglomerate (5); size adjustment unit (6), adjusting the homogeneous soy-corn agglomerate 5 size and/or particle size; moisture adjustment unit (7); microorganism inoculation unit (8); and automated stove (9) responsible for the first fermentation for 40.00 to 72.00 hours of the crushed soy-corn mass, with adjusted moisture and inoculated with microorganism, after such fermentation the basic ingredient (koji) is obtained, which is then transferred to the second set (200), with usual construction, which processes the koji until finally obtaining the soy sauce.

This abstract refers to an invention patent, for soy sauce production equipment and process, belonging to the field of the food product production media, such equipment comprised of: first set (100) comprised of: device (1), (2) to feed soybean and corn grains in their natural conditions and blended; cold-press extruder (3), receiving the soybean and corn grain blend in their natural conditions and obtaining homogeneous soy-corn agglomerate (5); size adjustment unit (6), adjusting the homogeneous soy-corn agglomerate 5 size and/or particle size; moisture adjustment unit (7); microorganism inoculation unit (8); and automated stove (9) responsible for the first fermentation for 40.00 to 72.00 hours of the crushed soy-corn mass, with adjusted moisture and inoculated with microorganism, after such fermentation the basic ingredient (koji) is obtained, which is then transferred to the second set (200), with usual construction, which processes the koji until finally obtaining the soy sauce.

The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.