Abstract: A comestible hydrolysate product is prepared by hydrolyzing a proteinaceous substrate devoid of viable mesophilic microorganisms and spores in a sterile system with a sterile enzyme preparation suitable for hydrolyzing the substrate.

Abstract: A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to 0.4, respectively, and from 0.5 to 5 parts by weight of a vegetable foaming agent and from 150 to 300 parts by weight of water per 100 parts by weight in total of the soybean protein, starch, and dietary fiber. The dough does not contain a chemical leavening agent or yeast.

Abstract: An enteral nutritional product has been formulated for persons who are currently undergoing radiation therapy and/or chemotherapy. The nutritional product has a protein system which includes a soy protein hydrolysate. The nutritional product is very low in folic acid, contains .beta.-carotene, and has a ratio of n-6 to n-3 fatty acids that is in the range of about 1.3:1 to 2.5:1.

Abstract: A seasoning agent is prepared by adding water to a koji and hydrolyzing at a temperature of from 2.degree. C. to 25.degree. C. at a pH of from 4.5 to 10 for a time of from 6 hours to 28 days. Salt is added to the hydrolyzed koji to form a moromi, which is fermented.

Abstract: The present invention relates to a pea protein hydrolyzate with very high purity and with organoleptic properties. The present invention also relates to a method for producing said pea protein hydrolyzate.

Abstract: The present invention relates to an enzymatically modified dietary fiber material particularly a soy fiber material of improved sensory properties including smoothness and mouthfeel characteristics. The modified fiber is formed by forming an aqueous slurry of a soy dietary fiber material and modifying or hydrolyzing the material with a process modifying dietary soy fiber and the resulting enzyme mixture which comprises a mixture of a cellulase and a carbohydrase. The degree of hydrolysis is sufficient to improve the sensory properties of the soy fiber material without substantially reducing the dietary fiber content thereof.

Abstract: Method for extracting the soluble matter from oil-bearing beans or seeds in a continuous operation from unprocessed beans or seeds, without their soaking or removal of their skin, including a comminution of the unprocessed seeds while spraying the same with a liquid, followed by a filtration.

Abstract: A polysaccharide extracted from seeds of a Hymenaea having the following properties: (1) A molecular weight of 5,000-2,000,000, (2) constituent sugars including arabinose, galactose, xylose and glucose, and (3) a main chain of .beta.-1,4-glucan. The polysaccharides are useful as a thickener, a gelatinizer, a stabilizer for suspension or emulsion, and the like in the field of foods, chemicals and medicaments.

Abstract: The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three defined proteolytic enzymes and a non-pH star method. The casein hydrolyzate exhibits an optimal balance between DH, free amino acids, bitterness and yield.

Abstract: A natural-type emulsified composition of oil and fat which does not employ any synthetic compound. The emulsified composition of oil and fat is made by mixing a natural edible oil and fat, 3% to 97% by weight, with a fermented uncooked soybean paste, 3% to 97% by weight. The soybean paste is obtained by breaking the soybean to provide roughly broken soybean, feeding the roughly broken soybean into a sealed vessel, treating the soybean with steam under up to 1 kg/cm.sup.2, rapidly discharging the soybean from the sealed vessel into the outside atmospheric pressure so that the soybean is puffed, powderizing it, and then fermenting the powder after adding malt and salt. Also provided is a food, such as bread, made by using the emulsified composition of oil and fat instead of a yeast food and/or shortening which include a synthetic emulsifier.

Abstract: A flavorant composition is prepared by inoculating and fermenting a protein-rich material, particularly pulse seeds and in particular, cooked pulse seeds, and then, the fermented material is mixed with a reducing sugar and water, the mixture is heated to obtain a reaction product, and the reaction product is dried.

Abstract: Enzymatic protein process removing objectionable odor and offensive taste from natural proteins and the bland, odor-free products produced thereby.

Abstract: A process for the production of a seasoning sauce, which comprises oat grains as the substrate to result in a lighter colored sauce. Additionally, the level of salt present during a multi-step fermentation is controlled using a relatively low salt brine.

Abstract: A process for the production of a seasoning sauce in which an enzyme-containing, fungus-covered substrate comprising divided bread of wheat gluten. The substrate is mashed with salt water, the mash is subjected to a three stage fermentation and then clarified by squeezing pasturing and filtration.

Abstract: A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim, semi-skimmed or low fat milk to a cheese vat and processing using conventional techniques to form cheese. The cream is prepared by adding a blend of vegetable pasteurized oils such as soya oil and hydrogenated soya oil and an emulsifier to an aqueous phase comprising a pasteurized blend of water and a stabilizer such as gelatin. The fat-in-water emulsion thus formed is then blended and homogenized to form the cream.

Abstract: A process for the manufacture of salt-free, condensed seasoning powder, comprising the steps of:adding koji mold to proteinaceous and/or starch-rich starting materials to produce koji;subjecting the koji to hydrolysis, without adding salt, in the presence of alcohol;removing insolubles from the hydrolysate; andconcentrating and drying the remaining mother liquor to yield seasoning powder.

Abstract: The apoptosis of CD4 cells in a person infected with the human immunodeficiency virus may be impeded by enterally feeding to the infected person a nutritional product which contains soy protein hydrolysate having a degree of hydrolysis in the range of about 14 to 17 and a molecular weight partition, as determined by size exclusion chromatography, wherein 30%-60% of the particles have a molecular weight in the range of 1500-5000 Daltons. The nutritional product also contains a source of intact protein. The nutritional product has a ratio, by weight, of n-6 to n-3 fatty acids of about 1.3:1 to 2.5:1. The nutritional product also contains a source of dietary fiber.

Abstract: An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly in emulsions which are sterilized. The agent may be obtained by hydrolyzing phospholipids derived from soybeans with phospholipase A2, deactivating the phospholipase A2 with a proteolytic enzyme and then inactivating the proteolytic enzyme by heat-treatment at a temperature of from 80.degree. C. to 90.degree. C., and then, egg yolk is fortified by combining and homogenizing the so-obtained lysophospholipids, or exogenous phospholipids containing lysophosphatidylcholine otherwise obtained, with egg yolk.

Abstract: An incubator apparatus (10) for preparing an aerobically cultured plant material, such as a soyfood substrate (11), inoculated with a beneficial microorganism to form a cultured food, such as Tempeh, is described. The incubator apparatus is comprised of a water tray (13), which provides a water bath (15) for heating the inoculated soyfood substrate loaded in shallow metal trays (45), preferably stainless steel trays. The trays are then supported on tray racks (43) that are mounted in the water bath so that the trays are partially immersed in the water bath. The trays holding the inoculated soyfood substrate are then sealed in the water bath by a cover (61). The cover mounts over the tray racks and is partially immersed in the water bath to seal the cover over and around the trays filled with the inoculated soyfood substrate.

Abstract: This invention relates to methods for the large-scale enzymatic deamidation of foot proteins. Deamidating enzymes such as peptidoglutaminase are immobilized using a spiral membrane having a molecular weight cut-off, from about 3 to about 50 kd. The methods minimize loss of the enzymatic activity for subsequent reuse of the enzyme as well as increase deamidation product yield.

Abstract: A method of producing milk-fermented food, wherein a bifidobacteria or a lactic acid bacteria or a combination of these two bacteria are inoculated into and cultured in a culture medium composed mainly of milk, and an isolated soybean protein or a yeast extract or a combination of these substances are added to the culture medium or a culture obtained by cultivation of the bacteria. The bifidobacteria is one or two species selected from Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium bifidum, or Bifidobacterium infantis.

Abstract: Amylodextrin compositions are produced from starch hydrolysates having a dextrose equivalent (DE) less than 10 or from milled substrates such as cereals, oilseeds, and vegetable fibers. The compositions give aqueous gels with unexpectedly increased strengths and improved fat-sparing characteristics, including more desirable flavor and texture qualities. The amylodextrin compositions are segregated from hydrolyzed aqueous cereal flour or starch hydrolysate solutions, for example, by precipitation with the proper amount of a water-miscible organic solvent, such as ethanol, acetone, or 2-propanol.

Abstract: A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes produced during fermentation of the koji, a moromi is prepared by addition of sodium chloride to the hydrolyzed koji suspension, the moromi is left to ferment and is then pressed and the liquor obtained is pasteurized and clarified.

Abstract: A process for the production of a flavoring agent, in which an aqueous suspension of a protein-rich material is prepared, the proteins are solubilized by hydrolysis with a neutral or alkaline protease, the suspension is heat-treated at a mildly acidic pH value and is then ripened with koji enzymes.

Abstract: A process for the manufacture of coffee flavoring substances is described; this process comprises enzymatically proteolyzing soya meal, heating the proteolyzate and isolating the resulting water-soluble material from the reaction mixture. Furthermore, there are described: flavoring substance compositions which contain these novel coffee flavoring substances, foodstuffs and semi-luxury consumable which contain such coffee flavoring substances or flavoring substance compositions, and the use of the novel flavoring substance compositions or coffee flavoring substances for the flavoring of foodstuffs and semi-luxury consumables or as coffee substitutes.

Abstract: A process and composition thereof for making a proteinaceous product which comprises preparing an aqueous slurry of soy protein; treating the slurry by adjusting the pH to about 3.5 to about 6 and adding a viscosity reducing agent selected from the group consisting of a proteolytic enzyme and carbohydrase enzyme and an antioxidant, or mixtures thereof to form a pretreated slurry; heating the pretreated slurry, to a temperature not greater than 155.degree. C. such that the pretreated slurry does not contain a substantial amount of proteinaceous antinutritional factors and antigenicity factors; treating the pretreated slurry with a hydrolyzing agent from a source of alpha-galactosidase; and drying the proteinaceous material to form a soy product.

Abstract: Deamidation of food proteins by Bacillus circulans peptidoglutaminase was impaired by the large molecular size and unique conformation of these proteins. The limited ability of peptidoglutaminase to deamidate food proteins was increased dramatically by protein hydrolysis and altering protein conformation, principally by moist heat. A method to prepare enzymatically deamidated food proteins with a wide range of protein deamidation was developed. Enzymatic deamidation of proteins improved their functional properties especially in the mild acidic pH region (e.g., 4-6).

Abstract: A low sodium, low monosodium glutamate soy hydrolysate is prepared from a soy material, as for instance, soy flour, soy meal or soy grits by hydrolyzing the soy material with a protease enzyme in water. The hydrolysis is conducted in the absence of the addition of either acid or base at a temperature of about 90.degree. for 2 hours. After deactivating the enzyme and dewatering the mixture the resulting hydrolysate contains from about 45 to about 55 weight percent of enzymatic hydrolyzed soy based protein, from about 1 to about 3 weight percent fat, from about 5 to about 9 weight percent ash, from about 2 to about 8 weight percent water, from about 32 to about 36 weight percent carbohydrate, and less than 0.1 weight percent sodium.

Abstract: Shelf stable soybean curd which is stable for extended periods of time is prepared by reacting soy milk with a solidifying agent and a transglutaminase, which is not dependent on Ca.sup.+2 ions and which is capable of catalyzing the acyl rearrangement of .gamma.-carboxyamide in the glutamine residue of a peptide chain at a temperature not higher than 80.degree. C. to prepare a soybean curd, packing the thus prepared soybean curd in a heat-resistant container, and retorting the packaged soybean curd.

Abstract: A flavored imitation meat protein material having a fibrous structure is produced by cooking an aqueous mixture of a protein raw material, a flavor material and optionally egg white with a twin-screw extruder and extruding through a die with the expansion of the extruded material. A fried product obtained from the flavored imitation meat protein material is also disclosed.

Abstract: An edible material is produced from grassy materials such as corncob, the husks of rice, barley or buck-wheat etc. by cultivating a fungus of edible mushrooms in a medium containing the grassy material to have the medium digested and removing the specific odor therefrom by heating or fermenting the digested medium. The edible material is nutritious, has good odor and can be served as feed to animals.

Abstract: A method of reducing the formation of hexanal by plant parts comprises breaking the plant parts, adding thereto an agent comprising lipoxygenase 3 enzyme and allowing the plant parts to remain in contact with the enzyme under conditions effective to attain the desired effect. A method of producing a low odor plant part meal or flour comprises breaking up the plant parts, adding an agent with lipoxygenase 3 enzyme and allowing the plant parts to remain in contact with the enzyme under conditions effective to attain the desired effect. An improved composition comprises a hexanal producing plant part meal or flour and an agent with lipoxygenase 3 enzyme which is substantially devoid of lipoxygenase enzyme 1 and 2 activities, optionally with other edible ingredients such as other low-hexanal producing flours. Improved edible products are produced using the invention which have less objectionable odor and flavor.

Abstract: Novel firm, natural yoghurt compositions made by fermentation of a fermentation mixturte comprising about 15 percent to about 70 percent fresh cowmilk or ewemilk and about 85 percent to about 30 percent soymilk using yoghurt culture organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a natural yoghurt composition having a taste and consistency like or substantially indistinguishable from that of a corresponding yoghurt composition made from the fresh milk used in making the novel yoghurt compositions. Flavoring agents and fruit preparations suitable as additives in preparation of yoghurt composition can be added in conventional manner. The provided compositions have an enhanced protein content with a PER value of at least 2.6 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk. Also provided are methods of preparation of the novel firm, natural yoghurt compositions.

Abstract: A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a resonating chamber. The protein-containing fluid and acid are introduced into the chamber at a velocity and pressure which causes instantaneous mixing of the protein-containing fluid with the acid to form an acidified mixture. The acid is introduced into the chamber in a ratio such that the pH of the protein-containing fluid is lowered past the isoelectric point of the protein.

Abstract: A soybean protein food product made by use of a newly discovered microorganism which releases a soybean protein clotting enzyme, and a method of making such soybean protein food product. The new enzyme functions to clot a soybean protein (soymilk), thus permitting an effective production of new fermented soybean products, such as a soymilk cheese or a soymilk cream, as well as any other wide varieties of soybean protein food products.

Abstract: A method of producing miso according to this invention comprises the steps of preparing a raw solution as a flavor raw material of the miso, converting the raw solution into a flavor solution by means of a predetermined fermentation treatment, preparing a digested material as a major raw material of the miso, and mixing the flavor solution with the digested material, to thereby produce the miso.

Abstract: A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus Rhizopus and which exhibits a milk-coagulating activity (A) and a protease activity (B) such that the ratio of (A)/(B) is larger than 0.1, with soymilk thereby inducing coagulation, and collecting a resulting coagulated material. The novel foodstuffs produced have the benefit of lacking the bitterness and astringency common to soybean, abounds in emulsifying activity, exhibit a high water-retention property, and are smoothly agreeable to the taste. Thus, they have extensive utility as substitutes for raw materials in conventional processed foods. They are especially suitable for use as raw materials for emulsifiable foods.

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: Fermented soybean food without cooking is produced by roughly breaking soybean into about 1/2-1/8 in size, taking off the coat and germ, feeding the roughly broken soybean into a sealed vessel, and after introducing steam at or under 1 Kg/cm.sup.2 for 3-20 minutes to avoid cooking the broken soybean, rapidly discharging the broken soybean from the sealed vessel to the outside normal atmospheric pressure and making puff, and by grinding it into powder, sprinkling hot water of 80.degree.-95.degree. C. onto the powder to avoid cooking the powder, and inducing fermentation by adding malt and salt.

Abstract: The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the hydrophobic edible material into the body, as well as improved taste and palatability, which comprises the hydrophobic edible material and a water soluble ingredient selected from the group consisting of water soluble low molecular weight peptides, water soluble concentrated extracts and mixtures thereof.

Abstract: There is provided a process for preparing iron enriched food products by hydrolyzing pulverized soybean, pulverized carrot or a mixture of the two with saccharide-decomposing enzyme and cultivating yeast in said hydrolyzate in the presence of an iron compound. The food products produced by the process not only contain iron in readily absorbable and adverse reaction-free form but also are rich in nutritive elements derived from soybean and carrot so that they are very useful as meal for patients.

Abstract: A method of producing a low-molecular weight peptide mixture, comprising the steps of dissolving a first protease in a buffer solution adjusted to an optimum pH for the protease ranging from pH 3 to 10, adding at least one first protein in a buffer solution having a pH of from 3 to 10 and a concentration of 10 to 60% by weight of the protein material and thoroughly mixing the solution, adding a solution of an ester of at least one amino acid pre-formed by esterification of the amino acid with an alcohol, the pH of said buffer solution being optimum for the incorporation of said amino acid in said starting protein in the presence of said first protease in a plastein reaction, reacting said ester of at least one amino acid with said starting protein in a plastein reaction in the mixed solution whereby said at least one amino acid is covalently incorporated into said starting protein to produce a plastein reaction solution containing a modified protein, hydrolyzing said modified protein using at least one second

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 essentially pure soybean protein clotting enzyme produced by a Bacillus microorganism designated FERM BP-1778 and used to produce new soybean protein foods, such as a soymilk cheese and soymilk cream.

Abstract: A koji-making method using a rotary type aeration koji-making apparatus having a culture floor on which a koji-substrate is placed, a plurality of cutting blade holders located at a position above the koji-substrate and a plurality of cutting holders attached side by side to each of the cutting holders, wherein the cutting blades are deeply inserted into the koji-substrated before and after the stage at which a koji-substrate solidifying phenomenon takes place, or when the temperature of the fermenting material rises excessively after a lapse of 22 to 25 hours from the beginning of koji-making to vertically cut the koji-substrate by making use of the vertical movement of the cutting blades and the concentrical movement of the culture floor, thereby obtaining koji possessing an excellent flavor.

Abstract: A fast, accurate and low cost method of controlling the fermentation of moromi mash includes the steps of automatically sampling a portion of the mash, automatically and simultaneously analyzing the concentrations of at least two ingredients in the sampled portion, calculating an amount to be added of at least one controlling element to adjust the concentrations of the two ingredients to target values and adding the calculated amount of the controlling element to the moromi mash, an infrared analyzer is used to automatically and simultaneously determine the concentrations of key ingredients from a single sample.

Abstract: A process for treating a hydrocarbon plant substrate containing glucids and proteins is disclosed wherein said substrate is hydrolyzed with a hydrosolubilizing enzyme to form hydrosolubilized glucids, the resulting product is fermented with yeast at a pH from 3 to 5 and the fermented product is subjected to thermolysis at a temperature ranging from 80.degree. C. to 140.degree. C. for a period of time of 30 seconds to one hour to obtain a food product having a higher protein content than the starting plant material and a particular flavor which is dependent upon the thermolysis conditions employed.

Abstract: A fermented milk comprising 10 to 20% by weight of mesoerythritol is disclosed. This fermented milk shows scarcely any change in pH value and maintains a refreshing and desirable sweetness upon storage at a high temperature, e.g., 15.degree. C. for a week.

Abstract: A soybean protein food product made by use of a newly discovered microorganism which releases a soybean protein clotting enzyme, and a method of making such soybean protein food product is disclosed. The new enzyme functions to clot a soybean protein (soymilk), thus permitting an effective production of new fermented soybean products, such as a soymilk cheese or a soymilk cream, as well as any other wide varieties of soybean protein food products.

Abstract: A soybean hydrolyzate is disclosed. The hydrolyzate is of a high nutritional value and excellent in protein absorbability. Moreover, it is free from bean-like or grass-like smelling that is characteristic of soybean, as well as from bitter taste. Consequently, the hydrolyzate is very valuable food as protein source.The hydrolyzate is characterized by that the soluble fraction of the hydrolyzate contains amino nitrogen in an amount in the range from 5 to 20%, preferably from 10 to 15% of the total nitrogen of said fraction. The hydrolyzate is prepared by pulverizing soybean, adding water to the pulverized soybean to form a slurry of a solid content in the range from 1 to 20%, heating the slurry at a temperature from 60.degree. to 100.degree. C. for a period from 5 to 180 minutes, homogenizing the slurry under a high pressure and hydrolyzing the homogenates with a neutral protease produced by Bacillus subtilis.