Abstract: Refined soybean proteins are prepared by solubilizing an alcohol-denatured soybean protein with protease and separating insoluble materials. The refined soybean protein thus obtained is used as an emulsifier instead of eggs in mayonnaise-like foods.The squeezing property of the mayonnaise-like food upon extruding from a plastic tubular container is improved by effecting a partial hydrolysis of the protein till a specific degree and limiting the content of the refined soybean protein to a specific range.

Abstract: Soybean proteins are manufactured from soybean protein concentrates. The soybean protein concentrates may be prepared by washing defatted soybean with an alcoholic aqueous solution. The soybean protein concentrates are dispersed in water and then adjusted to a neutral to slightly alkaline pH range or dispersed in an aqueous solution which was previously adjusted with ammonia to be in an alkaline pH range, thus providing a neutral to slightly alkaline aqueous dispersion. The afore-mentioned soybean proteins in this aqueous dispersion are solubilized by the action of a neutral protease. The insolubles in the aqueous dispersion thus prepared are then removed to produce an aqueous solution containing solubilized proteins from which solid proteins are recovered.

Abstract: Mayonnaise-like foods not containing eggs are obtained by solubilizing an alcohol-denatured soybean protein with protease, separating insoluble materials to refine the soybean protein and emulsifying the refined soybean protein together with edible oils, vinegars, seasonings and others.

Abstract: Disclosed is a method for transmission and reception of ultrasonic beams using an array of ultrasonic transducer elements in which a plurality of transducer element sets each including the selected number of transducer elements for the transmission and/or reception of ultrasonic beams are sequentially selected. First and second sets having different focal axes defined relative to the plane of the transducer array are selected for the transmission and reception modes of operation respectively during the production of a single scan line. The position of at least one of the transducer elements in the first set is different from those of the transducer elements in the second set.

Abstract: A soybean whey liquid is obtained by extracting water soluble constituents from defatted soybeans with water, precipitating proteins at the isoelectric point with acids and neutralizing the resulting supernatent liquid with an alkali.This soybean whey liquid contains a very small amount of vitamins and unknown growth factors as well as sucrose, stachyose, water-soluble proteins and minerals. When a culture medium of the soybean whey liquid having sugars added therein is used for the culture of the bacterium Xanthomonas campestris, Xanthomonas polysaccharide is obtained with good yield.

Abstract: An improved soybean milk yoghurt is prepared by first extracting a milk from soybeans. The milk is mixed with milk whey solids and sucrose and then sterilized. The hot milk is mixed with a dilute aqueous gelatin solution and rapidly cooled. A mixture, in approximately equal proportions, of two strains of L. acidophilus, namely, NRRL B-1910 and B-2092, is added to the milk, which is subsequently fermented to produce a yoghurt.

Abstract: A transducer included in an ultrasonic source is a concave ultrasonic transducer made of a piezoelectric material. The concave ultrasonic transducer is shaped into such body of revolution that a section of the transducer forms a revolutionary arc surface consisting of two arcs. Owing to the shape, an ultrasonic source similar to a conventional ring type source is constructed.