The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein with phytase (to obtain a phytase-treated solution) and optionally processing the phytase-treated solution into a food product comprising a plant protein.

Non-dairy yogurt products prepared from coconut water are disclosed. The products can include an excess weight percent coconut water compared to the weight percent coconut milk. The products exhibit good consistency, texture, flavor, and sheen.

Contained, herein, are processes that may be used to produce and compositions of plant-based curd products. Methods for producing plant-based curd products may include providing a material comprising at least 10% whole oilseed material by dry weight, curdling the material to form a plant-based curd and a plant-based whey, and removing or separating at least a portion of the plant-based whey from the plant-based curd to generate the plant-based curd product. Curdling the material may include thermally induced coagulation, introduction of a coagulating agent, or a combination thereof. Plant-based curd products may be used in plant-based yogurts, cheeses, fermented products, or any combination thereof.

A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72° C. and 138° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

The present invention relates to a lactic acid fermented product of cassia seeds. The fermented product of the present invention uses cassia seeds, which have long been used and have proven their safety without causing side effects. Due to this advantage, the lactic acid fermented product of the present invention is effective in increasing the number, water content, and/or weight of feces. The effects of the lactic acid fermented product according to the present invention are comparable to those of sennoside, which is a therapeutic agent for stimulant constipation and whose use in health functional foods is forbidden because of its side effects, and Dulcolax-S, which is currently commercially available and includes bisacodyl and sodium docusate as active ingredients. Therefore, the lactic acid fermented product of the present invention can be utilized in pharmaceutical compositions for treating or preventing constipation or health functional foods for ameliorating or preventing constipation. In addition, the present invention relates to Lactobacillus kefiri strain MJ90. The strain is advantageous for the preparation of the lactic acid fermented product with enhanced activity in the treatment, amelioration or prevention of constipation.

The present invention relates to a fermentation kit for the home preparation of plant juice fermentation products, also called plant-based milks, in particular fermented milks or liquid, stirred or firm yogurts, with ferments and at least one texture agent miscible with water at a temperature of 10° C. to 30° C.

Aggregation in a nut milk is prevented by increasing dispersibility of the nut milk by treating the nut milk with a protein deamidase. When the protein deamidase-treated nut milk is added to a liquid beverage or a liquid food, aggregation in the protein deamidase-treated nut milk is prevented due to the increased dispersibility of the protein deamidase-treated nut milk.

A dispersibility of a vegetable milk under a high temperature condition is increased by treating the vegetable milk with a protein deamidase. When the protein deamindase-treated vegetable milk is added to a liquid beverage or a liquid food at a high temperature, an aggregation in the protein deamindase-treated vegetable milk is prevented.

The present invention addresses the problem of providing a novel production method of a plant protein food. This method comprises treating a starting plant protein material with both of a lipase and a protein deamidase (for example, protein glutaminase) to thereby improve the flavor of a plant protein food.

The invention relates to preparation of fermented food products, including dairy or dairy analogue products, with Pichia kluyveri and lactic acid bacteria in the presence of carbohydrate(s) which is sucrose, fructose, glucose or mixtures thereof. Fermentation of such products can be made using a starter culture composition comprising Pichia kluyveri strain(s) and lactic acid bacteria strain(s). The composition optionally comprises carbohydrate(s) which is sucrose, fructose and/or glucose.