Abstract: A method for manufacturing a fried tofu product comprises kneading a mixture of vegetable proteinaceous material containing about 60% or more by weight based on the weight of the solids thereof with water, adding an alkaline earth metal compound as a coagulating agent in an amount of 1% or more by weight, shaping the mixture into any desired shape and deep-frying the same, thereby providing a fried tofu product.

Abstract: There is provided a method for producing a cacao butter substitute by transesterification of fats and oils containing glycerides rich in the oleyl moiety at the 2-position with an alcohol ester of stearic acid and/or palmitic acid in the presence of a lipase having reaction specificity to the 1,3-position of triglycerides and not more than 0.18% by weight of water based on the total weight of the reaction mixture. By this method, a cacao butter substitute, rich in 1,3-distearyl-2-oleyl compound and 1-palmityl-2-oleyl-3-stearyl compound is obtained, in a high reaction yield with few by-products.

Abstract: A brown coloring matter for foods essentially consisting of fine shea nut meal, preferably that obtained by washing with water, treating with an alcohol solution, heating per se, heating in the presence of an acid or an alkali, heating in the presence of an amino acid and a reducing sugar, or a combination of two or more of these treatments so as to reduce or remove the unpleasant smell and taste thereof, and a method for coloring foods by using the coloring matter.

Abstract: A method of manufacturing an edible soy protein-containing, dried meat product containing a fibrous soy protein product of fibril structure having a random orientation, and a natural meat. A mixture of the fibrous soy protein product and the natural meat is heat-treated and dried. The amount of the fibrous soy protein product must be not less than 10% by weight relative to the total weight of the natural meat employed.

Abstract: A method for producing a cacao butter substitute which comprises cultivating a microorganism capable of producing fats and oils rich in 1,3-disaturated-2-unsaturated-triglycerides belonging to the genus Endomyces, Rhodotorula, Lipomyces or Rhodosporidium, such as Endomyces vernalis, Rhodotorula gracilis, Rhodotorula glutinis, Rhodotorula graminis, Rhodosporidium toruloides, Lipomyces starkeyi and Lipomyecs lipofer, under an aerobic condition, collecting the cells, isolating fats and oils rich in 1,3-disaturated-2-unsaturated-triglycerides from the cells, and optionally subjecting the fats and oils to fractionation.

Abstract: An aqueous solution containing .beta.-amylase obtained by extraction of .beta.-amylase-containing plants with water or a buffer solution can be efficiently concentrated and purified at a high temperature by membrane separation without inactivation of .beta.-amylase and putrefaction of the aqueous solution by incorporating a divalent or trivalent metal ion into the aqueous solution and adjusting the pH of the aqueous solution to about 4.5 to 8.0.

Abstract: Method for the preparation of a low-phenylalanine plastein comprising hydrolyzing stepwise a certain albumin or globulin protein with an endopeptidase having an affinity for the aromatic acid components, and an exopeptidase, subjecting the hydrolyzate thus-obtained to gel-filtration to divide it into two fractions, one being constituted with aromatic amino acids and the other being constituted with oligopeptides almost free from the aromatic amino acids, and then subjecting the latter fraction to usual plastein synthesis. Tyrosine and/or tryptophan may be added to the substrate at the plastein synthesis in order to incorporate them into the plastein molecules. The resultant plasteins may be purified through ultra-filtration in order to remove the remaining free amino acids and low-molecular peptides.

Abstract: A method for manufacturing an edible soy protein containing, simulated meat product containing a fibrous soy protein product of fibril structure having a random orientation, and non-textured protein material. A mixture of 90 to 50 % by weight of non-textured protein material i.e. a proteinaceous paste and 10 to 50 % by weight of the fibrous soy protein product is shaped and heat-treated, by which method, a small amount of the latter forms a supporting structure in the large amount of the former, thus producing simulated meat products having qualities which are comparable to high grade natural meats.

Abstract: A soy cheese spread having excellent spreadability, oral melting and flavor characteristics is made by admixing a soy cheese, prepared by fermenting soy milk with a lactic acid-forming cheese starter culture to form a curd, with an edible oil or fat, a cheese emulsifying melting salt, and water and then vigorously agitating this mixture at an elevated temperature to liquefy and homogeneously emulsify the ingredients thereof and thereby form a product having a paste-like consistency.