A method for the production of vegetable flours, which includes the following steps: identifying a vegetable with specific and predefined nutritional properties of interest and selecting those best suited for the production of flours; performing a chemical, physical and pedological analysis of the soils intended for cultivation; selecting natural seeds most suitable for the soil parameters; performing checks on the vegetable species that grow after seeding; performing at least one plant protection treatment; and close to a harvesting period, performing iterated periodic spot checks of the vegetables. The method further includes the steps of at the samplings in order to evaluate the residual concentration of active plant protection ingredients lower than 0.01 mg/kg, performing the harvesting of the cultivated vegetables; performing a drying of the vegetables; and grinding at least one part of the dried vegetable until a flour is obtained with a particle size distribution.

The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder.

Provided is a method for manufacturing a composition of fermented soybean products and a composition of fermented soybean products manufactured by the method.

The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder.

A method for producing a modified starchy powder of the present invention includes a step of adding 0.2 to 5 parts by mass of a monovalent or divalent metal salt, in terms of the mass of metal ions, to 100 parts by mass of a starchy powder to obtain a mixture, and a heating step of heating the mixture so that the temperature of the starchy powder is in a range of 70? C. to 130? C. Preferably, the method includes a step of adjusting the moisture content of the mixture to 12 to 22 mass % prior to the heating step. According to the present invention, it is possible to produce fried coated food in which a coating has excellent adhesion to a solid ingredient and also has excellent flavor and texture.

The present invention aims at providing a novel oil-based food product containing a legume-derived roasted powder material and a fermentation product powder.

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

The present invention is directed to compositions comprising inter alia, protein. Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

Provided herein are methods for generating replicas of animal products using plant-based compositions. Methods may include providing a first mixture comprising one or more plant-based materials, processing the first mixture by stretching, folding, or layering to generate a three-dimensional structure, and coating the three-dimensional structure with one or more layers of a second mixture to generate the plant-based meat replica. The one or more layers may be disposed on an external surface of the three-dimensional structure. The three-dimensional structure may replicate a first component of an animal meat and the one or more layers may replicate a second component of an animal meat.

The invention relates to a powdered soy sauce containing at least one of pea powder and soybean powder. The invention also relates to a method for producing a powdered soy sauce including adding at least one of pea powder and soybean powder to a liquid soy sauce 5 and then conducting dry-powdering process of the liquid soy sauce.