Treating fresh legumes includes combining fresh legumes with water to yield a mixture, heating the mixture from an initial temperature to a cooking temperature to yield a pre-cooked mixture, and heating the pre-cooked mixture at the cooking temperature to yield a cooked mixture. The cooked mixture is cooled to yield a cooled mixture, and water is removed from the cooled mixture to yield cooked legumes having an average moisture content in a range of 50 wt % to 65 wt %. A legume dough, prepared from the cooked legumes, can be sheeted and formed into legume dough pieces. The legume dough pieces may be cooked to yield a cooked legume dough product. In one example, the cooked legume dough product is a snack chip.

An object of the present invention is to provide a method for producing a vegetable milk fermented product obtained by applying a protease or cellulase to vegetable milk, the vegetable milk fermented product has less bitterness without undergoing an enzyme inactivation step. A method for producing a vegetable milk fermented product, comprising: a first step of mixing vegetable milk and lactic acid bacteria to obtain a mixed liquid; and then a second step of fermenting the mixed liquid; wherein before the second step is completed, a step of adding a protease from Paenibacillus sp. or Trichoderma sp. to the vegetable milk or the mixed liquid (protease addition step) or a step of adding a cellulase from Trichoderma sp. (cellulase addition step) to the vegetable milk or the mixed liquid is performed.

The invention relates to a method for producing a solid transformation product of a substrate comprising the following steps: ⋅preparing a substrate of biomass comprising carbohydrates and proteinaceous matter that originates from soya bean, rape seed, or mixtures thereof, optionally in further mixture with carbohydrates and proteinaceous matter originating from fava beans, peas, sunflower seeds, lupine, cereals, and/or grasses, ⋅mixing said substrate with an enzyme preparation or a combination of enzyme preparations and adding water in an amount which provides an initial incubation mixture having a water content from 30 to 70% by weight, and a ratio of wet bulk density to dry bulk density from 0.60 to 1.45 in the resulting mixture; ⋅incubating said initial incubation mixture for 0.15-72 hours at a temperature of 20-70° C.; and thereafter recovering wet solid transformation product from the incubated mixture; further comprising that the incubating step is performed as a continuous plug-flow process in a vertical, non-agitated incubation tank with inlet means for said mixture and additives and outlet means for said solid transformation product.

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.

Dysphagia patients face a number of challenges nutritionally because of their difficulty swallowing. Certain foods may be avoided altogether for fear of choking, and liquids are often avoided for fear of aspiration, so that dysphagia patients are at risk for both malnutrition and dehydration. Despite the technology of food administration to patients, there is a need to have a composition that can effectively alleviate patient swallowing difficulty and provide convenient, quick last minute meals for dysphagia patients that delivers nutrition. The invention concerns the use of a composition comprising a homogenized, comminuted pulse product, and at least one selected from the group consisting of a chemically unmodified starch and a hydrocolloid for the treatment of a patient having dysphagia.

The present description is related to novel mannanases, compositions including mannanase, to methods for producing mannanases and to methods of using mannanases to degrade and modify mannan containing material.

The present invention describes a process for modifying sweetness, liquorice, astringency, powdery/chalk, fulness, thickness and/or digestibility and/or protease inhibitory activity of a protein comprising food.

Improved meals, improved meal compositions, and improved aquaculture feed compositions are provided based on plant meal, wherein anti-nutritional effects of one or more anti-nutritional substances (ANS) are mitigated. Also provided are methods for making and using the improved meals, improved meal compositions, and improved aquaculture feed compositions. Also provided are kits using the improved meals, improved meal compositions, and improved aquaculture feed composition. The improved meals, improved meal compositions, and improved aquaculture feed compositions demonstrate that plant meal protein digestibility may be improved, for example, for replacing fish meal protein.

A method of identifying a selected pollination window in a Poaceae crop by monitoring one or more environmental parameters and identifying a selected pollination window based upon the monitored parameters. The correct selection of parameters has been shown to markedly increase seed set, yield, and/or other desirable characteristics, including but not limited to preferred content of oil, starch, protein, and/or other nutritional components. Parameters may include one or more of: temperature, relative humidity, and vapor pressure deficit.

The invention relates to a method for producing a solid transformation product of a substrate comprising the following steps: preparing a substrate of biomass comprising carbohydrates and proteinaceous matter that originates from soya bean, rape seed, or mixtures thereof, optionally in further mixture with carbohydrates and proteinaceous matter originating from fava beans, peas, sunflower seeds, lupine, cereals, and/or grasses, mixing said substrate with a live microorganism or a combination of live microorganisms, which live microorganism or mixture of live microorganisms is not live yeast, and adding water in an amount which provides an initial incubation mixture having a water content from 30 to 70% by weight, and a ratio of wet bulk density to dry bulk density from 0.60 to 1.45 in the resulting mixture; incubating said initial incubation mixture for 1-240 hours at a temperature of 15-70 C.; and thereafter recovering wet solid transformation product from the incubation mixture; further comprising that the incubating step is performed as a continuous plug-flow process in a vertical, non-agitated incubation tank with inlet means for said mixture and additives and outlet means for said solid transformation product.