The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

Provided is a method of manufacturing rice taffy, and more specifically, a method of manufacturing rice taffy having excellent functionality by adding collagen. The method of manufacturing rice taffy according to the present invention includes a saccharification step of saccharifying a mixture of hard-boiled rice, malt, and water and thus obtaining a saccharified solution, a concentration step of concentrating the saccharified solution by applying heat and thus obtaining black taffy, an addition step of adding collagen to the black taffy, and a stretching step of repeatedly stretching the black taffy to which collagen was added.

Provided is a method of manufacturing rice taffy, and more specifically, a method of manufacturing rice taffy having excellent functionality by adding collagen. The method of manufacturing rice taffy according to the present invention includes a saccharification step of saccharifying a mixture of hard-boiled rice, malt, and water and thus obtaining a saccharified solution, a concentration step of concentrating the saccharified solution by applying heat and thus obtaining black taffy, an addition step of adding collagen to the black taffy, and a stretching step of repeatedly stretching the black taffy to which collagen was added.

An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.

An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.

Provided is a method of manufacturing rice taffy, and more specifically, a method of manufacturing rice taffy having excellent functionality by adding collagen. The method of manufacturing rice taffy according to the present invention includes a saccharification step of saccharifying a mixture of hard-boiled rice, malt, and water and thus obtaining a saccharified solution, a concentration step of concentrating the saccharified solution by applying heat and thus obtaining black taffy, an addition step of adding collagen to the black taffy, and a stretching step of repeatedly stretching the black taffy to which collagen was added.

Provided is a method of manufacturing rice taffy, and more specifically, a method of manufacturing rice taffy having excellent functionality by adding collagen. The method of manufacturing rice taffy according to the present invention includes a saccharification step of saccharifying a mixture of hard-boiled rice, malt, and water and thus obtaining a saccharified solution, a concentration step of concentrating the saccharified solution by applying heat and thus obtaining black taffy, an addition step of adding collagen to the black taffy, and a stretching step of repeatedly stretching the black taffy to which collagen was added.

To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a high moisture protein texturization method using i) at least one proteinaceous matrix forming ingredient, such as protein isolate or protein concentrate, ii) starch-containing grains that are selected from: ii.a) steeped grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) any combination of two, three or four of these as one of the ingredients, and iii) water or water-containing liquid
in the extruder under conditions causing the continuous proteinaceous fibrous matrix structure to contain disruptions, the extrudate including starch located in the disruptions and not emulsified with the proteinaceous fibrous matrix structure.

To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a high moisture protein texturization method using i) at least one proteinaceous matrix forming ingredient, such as protein isolate or protein concentrate, ii) starch-containing grains that are selected from: ii.a) steeped grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) any combination of two, three or four of these as one of the ingredients, and iii) water or water-containing liquid
in the extruder under conditions causing the continuous proteinaceous fibrous matrix structure to contain disruptions, the extrudate including starch located in the disruptions and not emulsified with the proteinaceous fibrous matrix structure.