Abstract: The invention relates to a protein-containing preparation of plant origin, having significantly improved sensoric properties and optionally also nutritional and physiological properties and undiminished good technofunctional properties. Said preparation can be obtained by fermentation with a lactic acid bacterium and is suitable as a versatile food ingredient. It contains at least 60% of protein of plant origin, in relation to the dry weight, a lacteous aroma corresponding to a quantity of at least 1 ppm diacetyl, and lactic acid. The invention also relates to a method for producing one such protein preparation, whereby a plant starting material containing at least 60 wt. % of plant protein, in relation to the dry weight of the material, is fermented in a manner known per se with a micro-organism producing a lactic acid in the presence of at least one nutrient source, nitrogen source and/or mineral source required for the micro-organism.

Abstract: The invention relates to a method and device for changing the functional features, with no alteration thereof, of a protein preparation, preferably isolates or concentrates from plant seed-based proteins. The inventive method consists in heating a proteinic preparation for producing perishable or dry products as a starting material or component for protein-containing foodstuff. According to the invention, the proteinic preparation is exposed to a high frequency electromagnetic field, so that, due to evenly distributed temperature, the total volume of the proteinic preparation is heated.