Abstract: A bean softening agent containing an alkali metal gluconate.

Abstract: Novel functional sodium chloride compositions containing sodium gluconate as a substitute for the conventionally employed sodium chloride and being efficacious in preventing hypertension and the onset of complications thereof in the brain, heart, kidney; etc. These compositions are prepared by adding 40 to 400 parts by weight of sodium gluconate to 100 parts by weight of compositions containing 40 to 60% by weight of sodium chloride and 60 to 40% by weight of potassium chloride. These compositions are usable as a table salt for seasoning foods or in imparting the required saltiness to foods such as crackers or snacks. They are particularly appropriate for those who should cut down on the amount of salt in the diet.

Abstract: This invention relates to a bifidobacterium growth promotant comprising gluconic acid, a nontoxic salt thereof and/or glucono-.delta.-lactone as an active ingredient. The bifidobacterium growth promotant of this invention has selective bifidobacterial growth promoting-activity and, at the same time, inhibits growth of deleterious bacteria. Moreover, its rate of digestion and absorption in the upper alimentary tract is so low that the promotant has very satisfactory characteristics as a bifidus factor. Therefore, the bifidobacterium growth promotant of this invention can be used per se or as an additive for various foods and drink to provide functional foods and drinks, thus being of great value from the standpoint of health improvement.

Abstract: A powdery antifoaming agent for food containing straight chain fatty acid glycerol monoester, lecithin, an agent for improving the water dispersibility and a powdery dextrin.

Abstract: This invention relates to a bifidobacterium growth promotant comprising gluconic acid, a nontoxic salt thereof and/or glucono-.delta.-lactone as an active ingredient.The bifidobacterium growth promotant of this invention has selective bifidobacterial growth promoting-activity and, at the same time, inhibits growth of deleterious bacteria. Moreover, its rate of digestion and absorption in the upper alimentary tract is so low that the promotant has very satisfactory characteristics as a bifidus factor. Therefore, the bifidobacterium growth promotant of this invention can be used per se or as an additive for various foods and drink to provide functional foods and drinks, thus being of great value from the standpoint of health improvement.

Abstract: The liquid defoaming agent for food of the present invention contains low fatty acid diglyceride as the essential component thereof and is made to contain lecithin and/or inorganic carrier, and the defoaming agent can exhibit excellent defoaming effect even at ambient temperature as well as during heating, in the process of producing various foodstuffs.

Abstract: A coagulent for preparation of an unfermented yoghurt-like food is disclosed. The coagulent consists essentially of an admixture of protease and a coagulent for tofu selected from glucono delta lactone, calcium sulfate, calcium chloride, calcium gluconate, calcium lactate, magnesium sulfate, magnesium chloride, calcium pantothenate and calcium glycerophosphate.

Abstract: This invention relates to a process for eliminating disagreeable odors form soya milk whereby soaked soybeans are ground with water whose dissolved oxygen has been decreased by the addition of glucose and glucose oxidase.

Abstract: An unfermented yoghurt-like food and a process for producing the same is disclosed wherein, in the absence of ferementation, soya milk is coagulated with protease and a coagulent for tofu selected from group consisting of glucono delta lactone, calcium sulfate, calcium gluconate, calcium lactate, magnesium sulfate, magnesium chloride, calcium pantothenate and calcium glycerophosphate.

Abstract: The invention relates to soya flakes obtainable by kneading a mixture of soya flour and a partial hydrolyzate of starch having a DE value of 10 to 60 in a proportion of 20 to 100% by weight relative to the soya flour, with addition of water, molding the resulting paste and baking the same, and to a process for the preparation of said soya flakes.

Abstract: A process for preparing a defoaming agent for the manufacture of bean curd which comprises blending glycerol fatty acid esters containing not less than ca. 90% of glycerol fatty acid monoester(s) with additives, then melting the resulting mixture, then granulating the resultant, and then selecting the granules, the size of which is not less than 300 .mu.m by sieving.