Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same.

The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

African swine fever virus (ASFV) is a very large complex DNA virus that is rapidly spreading through the largest pork producing country in the world, China. ASFV causes high mortality in pigs and is currently a foreign animal disease to North America and most European countries. There is currently no effective vaccine and the virus is known to be transmitted through the oral route via consumption of contaminated feed. ASFV is capable of surviving in feed and feed ingredients subjected to varying environmental conditions simulating transoceanic shipment. The present invention relates to a feed additive that is effective at mitigating ASFV in cell culture and in feed and feed ingredients.

The invention relates to a method for preparing a casing material for use in co-extruding food products comprising the steps of providing two or more casing material components; mixing the casing material components and feeding the resulting viscous gelling solution to the co-extrusion process to form an external layer on an extruded strand of food dough. Each of the casing material components in itself is not suitable for co-extrusion as an external layer and the composition of the viscous gelling solution is determined by changing the volumes of the casing material components used dependent on the required food product to be co-extruded and/or the composition of the viscous gelling solution is adjusted by changing the volumes of the casing material components dependent on the information on the properties of the food dough and/or the food product to be co-extruded. The present invention further relates to a method and a system for preparing food products by means of co-extrusion wherein such casing material is used.

The present invention relates to an extract obtained by extracting useful components containing equal from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equal-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Provided is a processed meat product which comprises (a) one or more cellulose ethers and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1:1 to 10:1. The combination of (a) one or more cellulose ethers and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between (a) and (b) is from 0.1:1 to 10:1, is useful for improving one or more properties of a processed meat product selected from water binding capacity, cohesion, firmness, juiciness, bite, freeze thaw stability or texture; resistance to shrinking during cooking, or boil-out control.

The invention relates to a method for producing a raw piece of reconstituted meat and to a raw piece of reconstituted meat combined according to the method. Many known reconstituted meat products are rejected because they contain chemical additives such as aminases; they are expensive to produce, because the meat first is reconstituted and stabilized and is then preserved; and reconstituted meat combinations often have an inhomogeneous appearance and may tend to separate out their constituents. In order to overcome these disadvantages, a reconstituted meat composition contains only glycerol and salt as the binders, is stabilized and preserved by drying in a single step in a method for producing a raw piece of reconstituted meat and provides a combined raw piece of reconstituted meat the main constituents of which contain only meat ingredients from animal origin, it has the appearance of pure meat, and has a similar elasticity and a precise residual juice content.

A low profile water bath co-extrusion process for sausage manufacturing is disclosed, along with machines for accomplishing this process. The process is an automated assembly line which begins with co-extruded food product, such as a sausage emulsion coated with collagen and finishes with cooked, boxed, packaged link sausage. The process includes the steps of co-extrusion, linking and cutting the co-extruded food product to individual links. Following these steps and prior to a liquid smoking step, the casing is prepared by steps which includes chemical treatment of the individual links in a water bath, while dehydrating the product in a salt solution, the water bath being a two-part process and following the water bath using a forced hot air drying step. Machines disclosed include a modification of prior art screw driven water bath and a novel roller/conveyor forced hot air drying assembly that subjects individual links of a co-extruded food product to a rolling motion while simultaneously being transported horizontally and being subject to forced hot air drying.