Abstract: A fibrous or granular processed soybean food can be produced by coating the surfaces of fibrous or granular soybean preparation obtained by grinding soybeans having a water content of 30 to 60% with one or more members selected from the group consisting of fish-paste, cheese and egg in the form of an aqueous slurry. Since said soybean food has been given a good flavor, taste and texture, it can be appropriately used as an ingredient in a variety of foods or as a snack food.

Abstract: A soybean-based fibrous food material of improved preservability can be produced by incorporating polyhydric alcohol into a fibrous soybean material. The fibrous soybean material is prepared by grinding whole grains of soybean between two opposing disc grinding members. The food material can also be improved in texture by incorporating metal cations in a form of edible salt and/or an organic acid having 2 to 6 carbon atoms, with polyhydric alcohol into soybean material. The thus obtained soybean-based fibrous food material is useful as an ingredient of meat products, fish products and so on.

Abstract: A cheese-like food containing the total ingredients of soybeans is produced by forming a mixture of natural cheese and crushed whole soybeans which have been heated to denature protein and to deactivate trypsin inhibitor and hemaglutanine, agitating the mixture, and fermenting the agitated mixture by the enzymatic action of microorganisms in the natural cheese. The cheese-like food is free from soybean odor and has taste and texture of cheese.