SE544651C2 - Oat drink with improved foaming properties and method for its production - Google Patents
Oat drink with improved foaming properties and method for its productionInfo
- Publication number
- SE544651C2 SE544651C2 SE2130013A SE2130013A SE544651C2 SE 544651 C2 SE544651 C2 SE 544651C2 SE 2130013 A SE2130013 A SE 2130013A SE 2130013 A SE2130013 A SE 2130013A SE 544651 C2 SE544651 C2 SE 544651C2
- Authority
- SE
- Sweden
- Prior art keywords
- oat
- drink
- foam
- foamed
- pef
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Grain Derivatives (AREA)
Abstract
A method of oat drink preparation comprises mixing dehulled and heat-stabilized oat material with water at a weight ratio of from about 1:7 to about 1:11, applying to the mixture a pulsed electric field (PEF) of a power capable of disintegrating cells comprised by the oat material; admixing hydrolytic enzyme; keeping the mixture at a temperature of from about 50 °C to about 75 ° for a time period sufficient for hydrolysis of starch and beta-glucan fibre. Also disclosed is an oat drink prepared by the method, an emulsion for use in preparing a foamed oat drink, a method of preparing a foamed oat drink, a foamed oat drink so prepared, a vegetable foam produced by separating foam and aqueous phase of the foamed oat drink, and a modified foam produced by admixing one or more of sweetener, colourant and flavouring agent with the foam.
Description
The present invention relates to an oat drink capable of forming a vegetable foam ofimproved stability on whipping, to a method for its production, and to a foam soprepared.
BACKGROUND OF THE INVENTION Vegetable drink manufacture from starchy starting materials such as oats involvesthe use of amylolytic enzymes in combination with an aqueous suspension of mi||edstarchy material, in particular oats, at a temperature that allows the gelatinisation ofstarch. The extraction of functional substances from the kernel, such as oat proteinsand beta-glucan, is limited by their entrapment in networks of plant cell walls.
At the pH of popular foods and drinks the solubility of plant proteins in water is oftenvery low, which compromises their functionality. Low protein solubility is oftenaccompanied by an undesirable gritty and sandy mouthfeel. There have beenattempts to circumvent this problem chemically or enzymatically by modifying oreliminating portions of the protein molecule, in particular by succinylation ordeamidation.
Succinylated proteins have increased solubility above the isoelectric point, cf. WO202011/7927 ADeamidation by protein-glutamine glutaminase releases ammonia and createshydrophilic glutamate groups thus enhancing the solubility of oat protein, cf. WO2014/12346; WO 2020150583 A1 _ Pulsed electric field is an established non-thermal method of processing foods bymeans of short high voltage pulses inducing disintegration of vegetable cells, cf.,https://wvvw.frontiersin.org/articles/10.3389/fbioe.2019.00265/full], AU 2012/100749 A4, wwvv.arcaroma.com.
Protease and peptidase are known to be useful in hydrolytically solubilizing plantprotein. Excessive protein hydrolysis does however result in a bitter taste andbrowning, thus deteriorating the nutritional quality of the drink. Moreover, in thiscontext, proteolysis rather degrades protein already suspended in the aqueousmedium instead of solubilizing protein comprised by the plant material.(https://wvvw.novozymes.com/en/advance-your-business/food-and-beverage/protein/plant-protein/plant-protein-functionalization).
Soy protein has rather unique solubility features, which explain the broad use of thislegume in various food applications. Soy is however a known allergen. For thisreason, products comprising soy protein are avoided by many consumers. Most plantproteins of nutritional value other than soya protein exhibit poor solubility, whichhampers their use in liquid food preparations such as non-dairy drinks.
Addition of protein concentrates or isolates, such as those originating from yellowpeas or chickpeas to a vegetable drink for increasing its content of soluble proteinmay affect its taste in a negative manner while only providing minor improvement offunctionality (https://worldwide_espacenet.com/patent/original-document?channel=espacenet_ chan nel-9 b085e52-b529-42d7 -b889-0 72348bba00a).
The use of vegetable drinks for coffee beverages such as a coffee latte, produced byblending espresso coffee and steamed vegetable drink (instead of dairy milk) isbecoming increasingly popular, cf. WO 2004/43157 A1; WO 2014/123466 A1.Protein, in particularly casein, is essential for enabling a homogenous, smooth andstable foam to be formed on whipping, cf.https://www.sciencedirect.com/science/article/abs/pii/S095869462030128X.
Soy drink is preferentially used as dairy drink due to its milky colour and its goodfoaming properties in combination with good foam stability. lts use is thoughhampered by its allergenic properties. To avoid the drawbacks of soy protein manyvegetable drinks in the market, such as Barista-type products, use other vegetableproteins in spite of their limited foaming ability (froathing ability), which often needs tobe improved by addition of proteins, emulsifier sand/or stabilisers, such as pea protein, lecithin, guar gum, and gellan gum.
See, for instance: https://joya.info/en/products/dream-and-joya-almond-drink-barista-2100. Composition: water, almonds 2,5% by weight, maltodextrin, stabilisers gellan gum and lecithin; acidity regulator dipotassium phosphate; sodium chloride.https://joya.info/en/products/dream-and-joya-soya-drink-barista-1891 _ Composition:soya base 99% (water, soya beans 7,5%), calcium carbonate, stabiliser gellan gum; acidity regulator potassium carbonate; vitamin D, natural flavouring, sodium chloride.OBJECTS OF THE lNVENTlON An object of the invention is to provide an oat drink of improved foaming properties,in particular of the volume of foam produced by foaming.
Another object of the invention is to provide a foamed oat drink the foam of which hasimproved stability.
A further object of the invention is to provide a foamed oat drink of improved taste.
Additional objects of the invention will become evident from the following description of the invention.SUMMARY OF THE lNVENTlON According to the present invention is disclosed a method of oat drink preparation,comprising providing dehulled and heat-stabilized oat material in particulate form,preferably in powderous form; mixing the oat material with water at a weight ratio of from about 1 :7 to about 1 :11,applying a pulsed electric field (PEF) on the mixture of oat material and water of apower capable of disintegrating cells comprised by the oat material; admixing hydrolytic enzyme to the PEF-treated mixture of oat material and water;keeping the aqueous mixture of PEF-treated oat material and malt extract at atemperature of from about 50 °C to about 75 ° for a time period sufficient forhydrolysis of starch and beta-glucan fibre comprised by the oat material to obtain anoat drink of improved foaming stability.
The power of the pulsed electric field is preferably in the order of about 1 kW ormore, such as 1,3 kW or 1,5 kW, at an average flow rate of about 0.16 m3/h. lt is preferred for the temperature for hydrolysis of starch and beta-glucan fibre to befrom about 55 °C to about 70 °C, in particular from about 60 °c to about 65 °c, mostpreferred of about 63 °C. lt is furthermore preferred that mixing is by stirring and admixture is being maintained by continued stirring.
According to another embodiment of the invention the hydrolytic enzyme comprisesor consists of alpha-amylase and beta-amylase, in particular of alpha-amylase andexo-beta-amylase. ln the method of the invention, a time period sufficient for hydrolysis of starch and beta-glucan fibre is half an hour or more, in particular one hour or more.
Also disclosed herein is an oat drink prepared by the method of the invention. Anemulsion for preparing a foamed oat drink of the invention comprises or consists ofthe oat drink the invention and vegetable oil. By whipping it in an atmosphere of air ornitrogen the emulsion can be transformed to a foamed oat drink consisting of anaqueous drink phase and of foam, in particular of foam comprising 60 % or more ofthe total volume, in particular 65 % or more, most preferred 75 % or more, such asabout 80 %.
Also disclosed herein is a foamed oat drink prepared by the method of the invention. ln a method of producing a vegetable foam of the invention, foam comprised by afoamed oat drink of the invention is separated from the aqueous phase.
A modified vegetable foam of the invention is produced by admixing the vegetable foam of the invention with one or more of sweetener, colourant and flavouring agent.SHORT PRESENTATION OF FIGURES Figure 1 illustrates the frothability of an oat drink which has been PEF treated(sample B) compared to the frothability of an oat drink not treated with PEF (sampleA).
Figure 2 illustrates the storage stability of a PEF treated oat drink (sample B) and anon-PEF treated oat drink (sample A).
DESCRIPTION OF A PREFERRED EMBODIMENTOat slurry preparation Dehulled heat-stabilized dry-milled oat kernels or oat flour or other oat material ofsimilar kind can be used in the method of the invention. Oat flakes (AXA havregryn,250 g, moisture content 11.5 % w/w) were added to 1750 g of tap water at about 63°C in a glass beaker disposed in a water bath at 65 °C and mixed by means of apropeller stirrer. During the mixing the temperature of the contents dropped to about60 °C. The dry matter content of the so produced slurry thus was 11 .5 % w/w.
A first sample of the slurry was subjected to Pulsed Electrical Field (PEF) treatmentin pilot plant equipment.
A second sample of the slurry was not treated with PEF and used for comparison.Pulsed electrical field (PEF) treatment of oat slurry The pulsed electrical field (PEF) applied to the oat slurry was provided by a ClosedEnvironment Pulsed Electric Field Treatment (CEPT®) platform developed byArcaroma AB, Lund, Sweden, https://wvvw.arcaroma.com/; WO 2016/17161 O A 1.The CEPT platform consist of (i) a 4.2-kW pulse generator producing monopolarpulsating (near square-wave) electric pulses at a maximum peak voltage of 8 kV and(ii) a PEF-chamber with optimal electrode geometry for continuous flow, comprising atreatment cavity, a casing and two 2-noble metal electrode units. The treatment wasperformed in continuous mode with the aid of a peristaltic pump and at a flow rate of160 1/h.
A current was generated by applying a 5 to 7 kV voltage with a pulse repetitionranging from 500 to 1500 Hz at pulse trains ranging from 5 to 15 uS on the slurrybetween the electrodes. The power delivered to the slurry (1,3 - 1,5 kW) wascalculated as the product of voltage, current, frequency and pulse train. The energydensity for PEF treatment provided to the oat slurry between the opposite electrodeunits ranged from 10 - 40 kJ/kg. The time of treatment resulting from multiple pulses in a summed pulse train ranged from 500 to 2000 us.
Oat drink preparation Hydrolytic enzymes (48 ul BAN® 480 LS, alpha-amylase, Novozymes; 190 ulSecura®, exo-beta-amylase, Novozymes) were added to the slurry (1500 g of theabove PEF treated one), comprising microbial exo-beta-amylase(https://biosolutions.novozvmes.com/en/plant-protein/products/secura; https ://biosolutions. novozymes. com/en/plant-protein/products/ban) and bacterial alpha-amylase (https://biosolutions.novozvmes.com/en/plant-protein/products/oatdrink)from Novozymes (Bagsvaerd, Denmark). Controlled hydrolysis of the starch wascarried out for about 1 hour at 61 -63 °C under continuous stirring to obtain adrinkable product with a viscosity similar to that of full-fat dairy milk. Macroscopic fibres remaining after starch hydrolysis may be removed by, for instance, filtration.Functionality assessment The resulting oat drink has superior healthy attributes, nice taste, light colour andnatural oat flavour. Most important, its frothability and storage stability had beensubstantially improved by PEF treatment, as shown by comparison with an othen/vise identical drink that had not undergone such treatment.Froathability For foaming trials, the oat base was heated and frothed, alternatively rapeseed oilwas added to the oat base, the drink was heated thoroughly, mixed and cooledovernight before testing the frothing. The added oil content was 1,5 g per 100 g ofdrink (6 g of oil in 394 g of oat base). A volume of 150 ml was employed in eachfrothing trial. The drink was poured into a commercial electric frother (type MelittaCremio). The frother was started to heat and whisk the drink for a desired period oftime at a temperature of 60-70 °C. The resulting product was transferred to avolumetric glass to assess, upon a delay of 30 sec, the height of the liquid and of the foam.
The oat base that had been PEF treated prior to the enzymatic reaction showed onlyslightly improved foaming characteristics, generally of 15 % or less.
Addition of vegetable oil to the oat base resulted in a substantially increased foamvolume, the increase being of about 62% for the non-PEF treated oat drink (sampleA) and 84% for the PEF treated oat drink (sample B). ln general, PEF-treated oat drinks with added vegetable oil exhibited a foam volume increased by 20-50 % incomparison with that of non-PEF treated samples.
Fig. 1. lmproved frothability of oat drink by added rapeseed oil (1,5 % by weight).High energy PEF increased the temperature of the drink by up to 10 °C but did notaffect its taste and colour while increasing foam volume, yielding a foam of improved stability with smaller bubbles more uniform in size.Storage stability Addition of PEF improved the storage stability of the oat drink (the drink being a kindof combined emulsion and suspension). The drink was left to settle overnight in arefrigerator at about 6 °C. The volume percentage of the watery upper phase (about10 %) was substantially smaller for the oat drink that had been PEF-treated than for acorresponding non-PEF-treated oat drink (about 30 %).
Fig. 2. lmproved storage stability of a PEF-treated oat drink.
Claims (14)
1. Method of oat drink preparation, comprising: providing dehulled and heat-stabilizedoat material in particulate form, preferably in powderous form; mixing the oat material with water at a weight ratio of from about 1:7 to about 1:11,more preferred of from about 1:8 to about 1:10, most preferred of about 1:9; applyingto the mixture of oat material and water a pulsed electric field (PEF) of a powercapable of disintegrating cells comprised by the oat material; admixing hydrolyticenzyme to the PEF-treated mixture of oat material and water; keeping the aqueousmixture of PEF-treated oat material and hydrolytic enzyme at a temperature of fromabout 50 "C to about 75 °fora time period sufficient for hydrolysis of starch and beta-glucan fibre comprised by the oat material to obtain an oat drink of improved foamingstability.
2. The method of claim 1, wherein the power of the pulsed electric field is in the orderof about 1 kW or more at an average flow rate of about 0.16 m3/h.
3. The method of claim 1 or 2, wherein the temperature for hydrolysis of starch andbeta-glucan fibre is from about 55 °C to about 70 °C, in particular from about 60 °C toabout 65 °C, most preferred of about 63 °C.
4. The method of any of claims 1 to 3, wherein the power of the pulsed electrical fieldis about 1,3 kW or about 1,5 kW at an average flow rate of 0.16 m3/h.
5. The method of any of claims 1 to 4, wherein mixing is by stirring and admixture is being maintained by continued stirring.
6. The method of any of claims 1 to 5, wherein the hydrolytic enzyme comprises orconsists of alpha-amylase and beta-amylase, in particular of alpha-amylase and exobeta-amylase.
7. The method of any of claims 1 to 6, wherein the time period for hydrolysis of starchand beta-glucan fibre is half an hour or more, in particular one hour or more or two hours or more.
8. Oat drink prepared by the method of any of claims 1 to
9. Emulsion for preparing a foamed oat drink, comprising the oat drink of claim 8 andvegetable oil.
10. Method of preparing a foamed oat drink, comprising whipping of the emulsion ofclaim 9 for a time sufficient to transform it to a foamed oat drink consisting of anaqueous drink phase and foam, in particular of foam comprising 60 % or more of thetotal drink volume, in particular 65 % or more, most preferred 75 % or more, such asabout 80 %.
11. The method of claim 10, wherein whipping is carried out in an atmosphere of airor nitrogen.
12. Foamed oat drink prepared by the method of claim 10 or
13. Vegetable foam produced by separating foam and aqueous phase of a foamedoat drink prepared according to the method of any of claims 1-
14. Modified vegetable foam produced by admixing one or more of sweetener, colourant and flavouring agent with the vegetable foam of claim 13.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE2130013A SE544651C2 (en) | 2021-01-14 | 2021-01-14 | Oat drink with improved foaming properties and method for its production |
| PCT/SE2022/050034 WO2022154734A1 (en) | 2021-01-14 | 2022-01-13 | Oat drink with improved foaming properties and method for its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE2130013A SE544651C2 (en) | 2021-01-14 | 2021-01-14 | Oat drink with improved foaming properties and method for its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| SE2130013A1 SE2130013A1 (en) | 2022-07-15 |
| SE544651C2 true SE544651C2 (en) | 2022-10-04 |
Family
ID=82447497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SE2130013A SE544651C2 (en) | 2021-01-14 | 2021-01-14 | Oat drink with improved foaming properties and method for its production |
Country Status (2)
| Country | Link |
|---|---|
| SE (1) | SE544651C2 (en) |
| WO (1) | WO2022154734A1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020081367A1 (en) * | 1998-10-19 | 2002-06-27 | Angelika Oste Triantafyllou | Non-dairy, ready-to-use milk substitute, and products made therewith |
| US20110159145A1 (en) * | 2008-09-01 | 2011-06-30 | Raisio Nutrition Ltd | Improved edible compositions and method for preparing it |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20130084371A1 (en) * | 2011-09-30 | 2013-04-04 | Pepsico, Inc. | Silver and Germanium Electrodes In Ohmic And PEF Heating |
| JP7256801B2 (en) * | 2017-12-22 | 2023-04-12 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | creamer composition |
-
2021
- 2021-01-14 SE SE2130013A patent/SE544651C2/en unknown
-
2022
- 2022-01-13 WO PCT/SE2022/050034 patent/WO2022154734A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020081367A1 (en) * | 1998-10-19 | 2002-06-27 | Angelika Oste Triantafyllou | Non-dairy, ready-to-use milk substitute, and products made therewith |
| US20110159145A1 (en) * | 2008-09-01 | 2011-06-30 | Raisio Nutrition Ltd | Improved edible compositions and method for preparing it |
Non-Patent Citations (1)
| Title |
|---|
| Sethi, Swati et al, Plant-based milk alternatives an emerging segment of functional Beverages: a Review, J. Food Sci Technol., 2016, 53, 9, 3408-3423 * |
Also Published As
| Publication number | Publication date |
|---|---|
| SE2130013A1 (en) | 2022-07-15 |
| WO2022154734A1 (en) | 2022-07-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| FI114379B (en) | Process for preparing a homogeneous and stable cereal suspension | |
| WO2020025856A1 (en) | Method of preparing liquid oat base | |
| US7709044B2 (en) | Acidic soy protein gel foods and process for producing the same | |
| KR101722909B1 (en) | Coffee whitener, process for producing same, and process for producing beverage | |
| JPS5959151A (en) | Preparation of novel gelatinous food | |
| JP2004518440A (en) | Highly soluble high molecular weight soy protein | |
| CA2747603A1 (en) | Protein hydrolysate compositions | |
| WO2021251344A1 (en) | Improving texture of protein | |
| US20220295824A1 (en) | Protein powder | |
| SE544651C2 (en) | Oat drink with improved foaming properties and method for its production | |
| EP3106042B1 (en) | Healthy food compositions having the texture of gel or foam and comprising hydrolysed egg products | |
| AU2015262094B2 (en) | Method for the preparation of an acid dairy drink and said acid dairy drink | |
| JPH08332025A (en) | Emulsified composition of o/w-type oil and fat | |
| WO2005055735A1 (en) | Improved soybean 7s protein and process for producing the same | |
| US20230085259A1 (en) | The combined use of phytase and pad to obtain an improved plant-based drink | |
| CN117770323A (en) | Foaming agent for oil-and-fat-containing food | |
| WO2023189332A1 (en) | Egg substitute and method for producing egg substitute | |
| WO2023283435A1 (en) | Non-dairy milk | |
| CA3174270A1 (en) | Pongamia protein products, and methods for producing and using thereof | |
| US20220338496A1 (en) | Oat-based liquid having enhanced foaming and well-balanced taste quality properties, and immunomodulatory efficacy, process for preparing the same by quadri-enzyme hydrolysis and use of the same | |
| KR101275896B1 (en) | Manufactured method of gelling material of emulsifying mixtures and gelling material using the same | |
| JPS63126461A (en) | Fermented soybean jam |