The invention relates to pulse products with improved flavor properties and digestive comfort. More specifically, the invention relates to a heat-treated germinated pulse and to a method of producing a heat-treated germinated pulse.

An apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid is described. The foodstuff is soaked in the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus has a vessel for receiving the foodstuff and the liquid for soaking the foodstuff within the vessel. The apparatus further has an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel. Further, the apparatus has a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid.

The invention provides process for preparing a heat-treated intermediate vegetable and/or meat matter preparation.

The present invention relates to a process for preparing chickpea flour having an increased function of the chickpea protein wherein the process efficiently removes the compounds responsible for the off flavor or nutty flavor of the chickpea flour without deteriorating its functionality. The process for preparation of the chickpea flour includes steps such as: preparing the chickpeas to obtain broken chickpeas; treating the broken chickpeas to obtain chickpea flakes; deoiling the chickpea flakes using a predefined solvent to extract compounds responsible for off-flavor; generating chickpea flour from the deoiled chickpea flakes; and recycling the solvent used for deoiling. The process imparts different functional properties to the chickpea flour that are desired in baking applications and to use it as vegan food ingredient in vegan egg replacer and vegan dairy replacement.

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.

Process for the production legume meal having a moisture content between 2% and 15%. The process includes feeding a continuous flow of legume meal into a wet heat treatment reactor together with a continuous flow of water or aqueous solution, which is dispersed into minute droplets; discharge the wet legume meal and feeding it into a thermal dehydration and treatment reactor.

A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.

The invention falls within the field of plant proteins. The invention relates to, in particular, a method for producing a leguminous protein composition, preferably of peas, comprising a dry heat pre-treatment of leguminous seeds at a temperature between 70 and 130° C. for 1 to 6 minutes followed by grinding the seeds into flour, forming a suspension of the flour in an aqueous solution, separating the soluble components from the suspension and extracting proteins from said soluble components, as well as the protein composition that can be obtained by this method.

Process for the production legume meal having a moisture content between 2% and 15%. The process includes feeding a continuous flow of legume meal into a wet heat treatment reactor together with a continuous flow of water or aqueous solution, which is dispersed into minute droplets; discharge the wet legume meal and feeding it into a thermal dehydration and treatment reactor.

The invention relates to a plant protein isolate containing less than 10 microgram, preferably less than 5 microgram, of the sum of hexanal, 2-pentyl-furan, (E)-2,4,heptadienal and 1-octen-3-ol per gram of dry matter and its method of preparation. The plant protein is preferably obtained from leguminous plant, more preferably from pea or fava bean, most preferably from pea. The method for extracting the plant protein isolate consists of the steps: (a) providing a protein containing seed, (b) milling said seed, (c) suspending the milled seed in water, (d) extracting proteins from said milled suspension and (e) washing the extracted proteins with water at a temperature between 60° C. and 100° C. and at a pH in the range of 4 to 5.5.