Abstract: A process for producing tofu comprising primarily heating soybean milk containing a coagulant, packing the soybean milk into a container, and secondarily heating the soybean milk to coagulate.

Abstract: A process for producing packed tofu includes the steps of mixing soybean milk that has been heat-sterilized and cooled with (A) 0.01 to 0.3% by weight by volume of at least one coagulant selected from the group consisting of natural bittern, magnesium chloride, magnesium sulfate, calcium chloride, calcium primary phosphate, calcium sulfate, and calcium lactate and (B) 0.1 to 5 units, per gram of soybean milk protein, of transglutaminase either simultaneously or in the order (A) then (B), then packing and sealing the mixture in a container, then coagulating the mixture in the sealed container at a temperature of 70.degree. C. or lower by the action of the coagulant and transglutaminase, and thereafter heating the coagulated mixture to 75.degree. C. or higher in the sealed container to deactivate the transglutaminase and to complete the coagulation by the coagulant.

Abstract: A malonylisoflavone glycoside present in soybean is obtained efficiently. In addition, the corresponding isoflavone glycoside and aglycone are obtained from the malonylisoflavone glycoside. An aqueous extract of soybean is adsorbed on an adsorbent, and eluted with an aqueous alcohol solution.

Abstract: A cheese-like food is prepared using soybean milk in which 60% or more of the soluble saccharide fractions in the raw soybean are removed; subjecting the soybean milk to lactic acid fermentation to form curds; molding, fermenting and maturing the curds. The obtained cheese-like food closely resembles cheese prepared using milk as the raw material, and has an excellent flavor.

Abstract: A process for producing a soybean milk for a long life or a firm long life tofu which comprises removing soluble saccharides from a soybean milk by the use of an ultrafilter membrane giving a fractional molecular weight of 30,000 or above. The soybean milk thus obtained is used for the production of a long life or a firm long life tofu.

Abstract: This invention relates to a method for grinding soybeans by grinding soaked soybeans together with a predetermined amount of water to obtain a soybean slurry which method comprises grinding the soaked soybeans in the presence of 10 to 30% by volume of air relative to the total weight of the soaked soybeans and the water, and also to a method for producing retort or aseptic packed tofu using the soybean milk obtained by the method of grinding.

Abstract: A process for the production of retort packed tofu is provided. The steps of the process include removing at least 45% of the soluble saccharide content of soybeans, grinding the resulting soybeans with water in an amount of 2 to 6 times the weight of soybeans, heating the resulting soybean slurry and filtering to obtain a soybean milk, admixing the soybean milk with a coagulant, filling the resulting mixture in a container, then sealing tightly the container, and heating the sealed container to effect simultaneously sterilization and coagulation.

Abstract: A process for producing an aseptic packed tofu by grinding soybean at 40.degree. to 50.degree. C. to obtain a soybean slurry, heating the soybean slurry at 80.degree. to 100.degree. C. and then filtering the heated soybean slurry to obtain a soybean milk, heat-sterilizing the soybean milk at a temperature not lower than 130.degree. C. for at least 1 second, aseptically adding a sterilized coagulant to the sterilized soybean milk, mixing them, aseptically packing the mixture into a sterilized container and sealing the container, followed by heating the sealed mixture at 70.degree. to 100.degree. C. to coagulate it.

Abstract: A mold-packaged magnetoelectric transducer element such as a Hall element or a magnetoresistance element comprises a magnetosensitive thin layer, electrodes formed on the thin layer for lead-out connection, an unwindowed film support, leads formed on one surface of the film support, conductive resin for connecting the electrodes and the leads, mold resin packaging on the one surface of the film support the remaining except parts of the leads.

Abstract: Soybean milk, isolated soybean protein, concentrated soybean protein or the like soybean protein free from throat-catching sensation can be obtained when whole soybeans are processed by water soaking treatment in the presence of a competitive inhibitor for .beta.-glycosidase.