A method provides a base for milk substitute products from plant seeds which gives a smooth mouthfeel similar to that of the corresponding product from animal milk. The method comprises the steps of: a) soaking plant seed feedstock in water, and b) high-pressure homogenizing of the liquefied plant seed feedstock at a pressure of at least 800 bar, preferably at least 1000 bar, most preferably at least 2000 bar.

Disclosed are a novel strain of Bacillus amyloliquefaciens, a method of producing fermented grains using the strain, fermented grains produced using the strain, and a composition for thrombolysis; digestion improvement; prophylaxis, amelioration or treatment of bowel inflammation, serous membrane weakening or intestinal injury; or antioxidation, comprising the fermented grains.

Disclosed are a novel strain of Bacillus amyloliquefaciens, a method of producing fermented grains using the strain, fermented grains produced using the strain, and a composition for thrombolysis; digestion improvement; prophylaxis, amelioration or treatment of bowel inflammation, serous membrane weakening or intestinal injury; or antioxidation, comprising the fermented grains.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture at for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

An object of the present invention is to provide a method for producing a plant-based cheese-like food product with enhanced cheese-like umami similar to that of cheese made from an animal raw material. The method for producing a plant-based cheese-like food product includes applying a nuclease to a raw material containing a plant protein, and then acidifying the raw material.

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.

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.

Provided are a Bifidobacterium animalis subsp. lactis i797, a method for the separation and purification thereof, and a use thereof. The strain was is deposited in the China General Microbiological Culture Collection Center on Aug. 20, 2019, wherein the deposit address is Building 3, No. 1 Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO. 18403. The Bifidobacterium animalis subsp. lactis i797 can adjust the balance of intestinal flora, improve stool characteristics, and has a better survival rate in simulated digestive juice; in addition, after being stored at 37° C., a relatively high temperature which is suitable for the growth of lactic acid bacteria, same can successfully control post-acidification.

Provided are a Bifidobacterium animalis subsp. lactis i797, a method for the separation and purification thereof, and a use thereof. The strain was is deposited in the China General Microbiological Culture Collection Center on Aug. 20, 2019, wherein the deposit address is Building 3, No. 1 Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO. 18403. The Bifidobacterium animalis subsp. lactis i797 can adjust the balance of intestinal flora, improve stool characteristics, and has a better survival rate in simulated digestive juice; in addition, after being stored at 37° C., a relatively high temperature which is suitable for the growth of lactic acid bacteria, same can successfully control post-acidification.

To provide a processed grain product enabling manufacturing of a softened processed grain product for individuals who are elderly or who have difficulty in chewing or swallowing that maintains a post-threshing or post-polishing shape. The processed grain product according to the present invention is a processed grain product wherein the post-threshing or post-polishing shape is maintained, wherein a portion of the starch that is included in the processed grain product gelatinized, and that includes an externally derived degrading enzyme in a state that has enzymatic activity, and wherein the water content is less than 15%.