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公开(公告)号：US20170150734A1
公开(公告)日：2017-06-01
申请号：US15300185
申请日：2015-03-27
IPC分类号： A23C20/02 , A23L33/185 , A23J3/34 , A23J3/14 , A23J3/16
CPC分类号： A23C20/025 , A23J3/14 , A23J3/16 , A23J3/346 , A23L33/185 , A23V2002/00 , A23V2250/548 , A23V2250/5488
摘要： A food including proteins mainly of plant origin obtainable by a method including the steps consisting of: (i) selecting a natural source of plant proteins including nutrients; (ii) extracting vegetable juice from the natural source of plant proteins, the vegetable juice including almost all or all of the nutrients contained in the natural source of plant proteins; and (iii) treating the vegetable juice from step (ii) with transglutaminase, characterized in that the food also includes a food ingredient of non-animal origin when the natural source of plant proteins is made exclusively of soya.
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公开(公告)号：US20190045822A1
公开(公告)日：2019-02-14
申请号：US16079886
申请日：2017-02-27
摘要： Disclosed is a process for preparing a flavoring composition, including the steps consisting of: (i) preparing a fermentation substrate including:—a source of plant origin chosen from the group consisting of oleaginous plants, oleaginous-proteaginous plants, proteaginous plants, cereals, leguminous plants, seeds, tubers and rhizomes and/or leaves of ligneous and non-ligneous forest products and mixtures thereof, and—a liquid of non-animal origin which is immiscible with a fatty phase; (ii) adding a source of fatty acid essentially of plant origin to the fermentation substrate; (iii) fermenting the mixture obtained in step (ii), wherein the mixture obtained in step (ii) is pre-inoculated with microorganisms; and (iv) recovering the flavoring composition obtained.
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