Abstract: An improved process for producing a salty seasoning by fermentation, wherein the improvement is characterized in that the feeding of raw materials, fermentation or ripening is carried out in the co-presence of potassium chloride and sodium chloride.As compared with the product obtained by a conventional process, the salty seasoning obtained by the above process has a better flavor and has a much lower sodium chloride content so that it is suitable for use in a low sodium diet.

Abstract: Preparing a foodstuff for human or animal consumption by sowing seeds of at least one quick-germinating plant of a type such as to produce strong root systems in peat which is allowed to lie in a layer having a thickness in the range of from 40 to 200 mm for a vegetation period of from 10 to 21 days, there being at least 900 Kg of seeds per hectare of the layer and recovering the germinated seeds and the peat as the foodstuff.

Abstract: Legumes of the genus Phaseolus, genus Soja, and genus Lens and products thereof are deflatulated and their digestibility is improved by adding thereto an effective amount of an enzyme system found in components of the plants of pineapple and papaya.

Abstract: Legumes of the genus Phaseolus, genus Soja, and genus Lens are deflatulated and the consistency and comestibility of edibles containing these legumes are improved by adding to the legumes prior to cooking an effective amount of an enzyme system found in components of plants of pineapple and papaya, said enzyme system being in a neutral enzyme state. In a preferred embodiment, the enzyme addition is made to legumes of the genus Phaseolus alone or in mixture with legumes of the genus Soja.

Abstract: A process for producing a tear grass soy sauce, which comprises inoculating a koji mold for soy sauce in a koji substrate comprising a denatured proteinous material and a denatured carbohydrate material, at least a part of said carbohydrate material being tear grass, cultivating the koji mold to form a koji for soy sauce, adding water and sodium chloride to the koji to prepare moromi, fermenting the moromi, and separating the liquid layer from the fermentation product; and a tear grass soy sauce obtained by aforesaid process.

Abstract: A method for producing instantly cookable dried beans which restore their boiled edible condition quickly after being immersed in a hot water. This method comprises a preliminary boiling step to boil raw beans in water, a preliminary immersion step to immerse those boiled beans in water, an enzymatic treatment step to treat the resulting beans in an aqueous solution containing either cellulase or a mixture of cellulase and pectinase, a secondary boiling step to boil these processed beans in an acidic solution, and a drying step to dry the resulting beans in a super-heated steam. The beans before the drying step may be coated with sucrose or lactose. The product dry beans have good appearance with practically no cracks and fractures, and retain their flavor as beans, and can be preserved for an extended period of time, in addition to the feature that the product dried beans are quickly rendered to soft edible state by immersing them in hot water.

Abstract: In a process for producing a solid koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce a solid koji for fermented food products, the improvement wherein at a certain time during a period of about 10 hours to about 20 hours after the inoculation of the koji mold, the cultivation system is subjected to a drying treatment to adjust its water content to about 30.+-.5%.

Abstract: A method for producing soy protein hydrolysate involving water washing fat-containing soy material at a pH of 3.5-5.5 thereby partially defatting the soy material; then hydrolyzing the partially defatted soy material with a proteolytic enzyme in the presence of water and a base to a DH in the range of 1-20; and recovering the aqueous soy protein hydrolysate from soy derived oil and solids in the hydrolysis mixture. The oil is recovered from the wash water and from the hydrolysate mixture.

Abstract: Methods of producing fodder are disclosed in which a layer of peat is sown with seeds of quick-growing variety producing strong root systems.The layer of peat is allowed to remain undisturbed for a period of days after which the peat with the then germinated seeds is suitable for use as fodder.In one embodiment the layer of peat is disposed on a surface impermeable to plant roots.The seeds may be introduced into the peat before or after formation of the layer.

Abstract: Method for modifying vegetable protein isolate to provide cheese-compatible flavor and improved textural properties.

Abstract: In preparing miso like albumin rich foodstuff raw material, malt of rice or the like is sterilized with ethyl alcohol or an aqueous solution thereof, the sterilized malt is admixed with steamed or boiled soya beans and the resulting mixture is aged at a temperature of 20.degree. C.-50.degree. C. for about one week or more.

Abstract: In a process for producing koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce koji for the fermented food product in the presence of a salt of an aliphatic carboxylic acid with up to 4 carbon atoms; the improvement wherein the cultivation is carried out in the presence of at least one added member selected from the group consisting of lactic acid bacteria and yeasts.

Abstract: A method of manufacturing a packaged soybean curd with a long shelf life without the inclusion of any artificial additives such as coagulating agents, germicides and the like; wherein soybean juice is subjected to lactic acid fermentation until its pH is reached to a value equal to or less than a value which is determined from the percentage of the solids content (5-16 wt. %) of soybean juice and then is subjected to heating (60.degree.-95.degree. C., 10-100 minutes) to adjust the curd tension to above 20 g.

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: A process for the preparation of a textured protein-containing material in which an amylolytic fungus is grown on a moist starch based substrate which includes a nitrogen source assimilable by the fungus the substrate being provided in the form of small, partially gelatinized particles. During growth, the fungus degrades and utilizes a large proportion of the starch, resulting in a dense matrix of closely interwoven mycelia, randomly dispersed with substances containing the residual starch or starch degradation products. On the denaturation of the fungal mycelium, the product assumes a tough but resilient texture and when diced or minced has a similar appearance to meat.

Abstract: An aqueous slurry of legume seeds is subjected to amylolytic enzyme treatment, preferably by .alpha.-amylase followed by amyloglucosidase. The dry starting material or the slurry may be divided into protein-enhanced and protein-depleted fractions to facilitate treatment. Lipid and/or methionine derivatives may also be added, and the resultant product optionally treated with aldehyde. The products find application as milk-replacers, food ingredients and foods for human and non-human mammals.

Abstract: The process consists of cultivating, at a temperature below 28.degree. C., the fungus Trichoderma Album in liquid nutrient media, the pH of said media being kept at a value comprised between about 3.7 and 4.8, the dissolved oxygen content being from about 6 to 10 mg/l. The cultivation is carried out with non-traumatizing, efficient stirring and under conditions such that multiplication is practically nil.

Abstract: Process for the manufacture of quick-dissolving powder products from pulse vegetables wherein the dry legumes are firstly so finely milled under dry conditions that even the shells (Exosperm) are disintegrated and inseparable from flour. Next, the milled legume is mixed with .alpha.-amylase and water to form a suspension which is submitted to a continuous process consisting successively of a short, intensive boiling phase, and reactions phase to decompose at least a part of the starch in the boiled suspension by the .alpha.-amylase, and then a drying phase.

Abstract: Food protein flavor is improved by enzymatic conversion of the aldehydes and alcohols in such protein.

Abstract: A process for eliminating the flatulent sugars present in soya which comprises preparing an aqueous soya suspension containing from 5 to 45% by weight of dry matter, inoculating the suspension thus prepared with at least one strain of Saccharomyces uvarum which has reached the state of growth on a medium containing at least one sugar having at least one .alpha.-D-galactopyranosyl bond and fermenting the suspension under anaerobic conditions for at least 8 hours at a temperature of from 15.degree. to 50.degree. C.

Abstract: Processed dried beans which almost instantaneously restore their boiled soft edible condition without a loss of the taste and flavor peculiar to the beans, simply by pouring hot water onto the processed dried beans, and the manufacturing method of such dried beans. Raw beans are first boiled in water, and thereafter they are treated with a solution of an enzyme selected from a group consisting of cellulose, pectinase and a mixture thereof, with or without subsequent boiling of beans in water. The processed dried beans may have a coating of sucrose or lactose. The beans are limited to those which are rich in starch and poor in both protein and fat.

Abstract: In the method of producing koji for use in making soy sauce wherein a koji culture is grown on a koji mixture containing soy beans and cereal grain, an improvement is provided comprising providing a koji mixture with 18% to 40% moisture; inoculating the mixture with koji culture; forming a bed of the mixture to a depth of 8 to 50 inches in a receptacle having a perforated bottom, airflow means communicating with the perforated bottom for forcing room air through the bottom and through the receptacle, temperature sensing means in the bed and actuating means for actuating the airflow means in response to the temperature sensing means; controlling the room air between 5.degree. C. and 38.degree. C. and the relative humidity above at least 50%; controlling the temperature of the bed within the range of 15.degree. C. to 42.degree. C.

Abstract: A novel light-brown seasoning liquor with high nitrogen and alcohol contents, and a method for producing the same by using, as the main raw material, a protein aqueous solution or dispersion which contains starch and is obtained from corn. The production method comprises the steps of: performing lactic fermentation by adding lactic acid bacteria to the raw material, then pasteurizing it, and decomposing the protein and starch by adding an enzyme solution extracted from koji with a saline solution, further performing alcohol fermentation by adding yeast, thereby finishing the fermentation and ripening within a short period of only 20-35 days. The fermented material is then filtered and sodium chloride is added to the filtrate to obtain the above seasoning liquor.

Abstract: A novel seasoning liquor having excellent seasoning effect with high nitrogen and alcohol contents, and a method for producing the same by using, as the main raw material, a protein aqueous solution or dispersion containing starch and being obtained from corn. The production method comprises the steps of: saccharifying the starch by adding amylolytic enzyme such as .alpha.-amylase to the raw material, performing lactic fermentation by adding lactic acid bacteria, then pasteurizing and deactivating said enzyme by heating, and decomposing the protein and starch by adding koji containing, as substrates, corn starch, wheat and the like, further performing alcohol fermentation by adding yeast. The concentration of sodium chloride is increased step by step according to the increase of alcohol concentration, and the fermentation and ripening can be finished within a short time of about 25-35 days.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, and then removing steam volatile flavor components. The process produces a liquid product which is improved in odor, taste and color.

Abstract: Oleaginous protein is first converted to acid soluble polypeptides by hydrolysis with a proteolytic enzyme. The hydrolyzate is then acylated to produce an acid soluble protein concentrate having a bland flavor and substantially no objectionable odor.

Abstract: A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. Preferably the protein is subjected to an acetylation treatment before the mixture is prepared. The enzyme may be a microbial protease and the enzyme treatment is preferably carried out over a period of from about 1 to 24 hours at a temperature from about 25.degree. to 65.degree. C and at a pH of about 2 to 9. The protein is preferably a protein of Leguminosae, especially soya, or a yeast protein.

Abstract: Soybean beverages are prepared by grinding dry, whole soybeans to a powder having a particle size less than about 420 microns. The powder is mixed with hot water to form a slurry, to soften the particles and to inactivate lipoxygenase. The slurry is homogenized and the pectin and cellulose components and the flatulence factors of the homogenized slurry are broken down by adding enzymes to the homogenized slurry.

Abstract: In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10.degree. to about 40.degree. C for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.

Abstract: In a process for producing koji which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of 20.degree. to 40.degree. C. for a time sufficient to produce koji, the improvement wherein the cultivation is carried out in the presence of 0.05 to 8% by weight, based on the total weight of the unmodified koji substrate, of a sodium or potassium salt of an aliphatic carboxylic acid containing up to 4 carbon atoms. The improved process makes it possible to inhibit bacterial contamination of the cultivation system, and provides good quality koji which exhibits high ratios of nitrogen and sugar utilization in the manufacture of fermented food products such as soy sauce, miso and mirin.

Abstract: A method of processing fermented soybeans by freeze-drying the fermented soybeans in a vacuum and separating the dried soybeans into an outer layer portion and an inner layer portion, and a method of preparing instant fermented soybeans or instant rice containing fermented soybeans by contacting the inner layer portion with water with or without precooked rice for reconstitution and adding a powder of the outer layer portion to the reconstituted mass.

Abstract: By growing Bacillus natto and lactic acid bacteria on steamed soybeans in the presence of triturated mushroom and carbon sources for the cultivation of lactic acid bateria, there is obtained a fermentation food of soybeans grown with both live bacteria. As compared with soybeans grown with Bacillus natto alone ("Natto"), the present fermentation food lacks objectionable off-flavor or an ammonia odor and keeps its quality unchanged for a longer period.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, drying the neutralized slurry, and then blending the dried modified proteinaceous slurry with an unmodified proteinaceous material. The process produces a product which is improved in odor, taste and color.

Abstract: Preparation of polypeptides from soy protein through hydrolysis with a microbial, alkaline, proteinase using enzyme concentrations of 4-25 Anson units per kg of soy protein, a substrate concentrtion of 5-20% w/w soy protein and pH 7-10, hydrolyzing to a (DH) degree of hydrolysis 8-15% then inactivating the enzyme by addition of a food grade acid, and thereafter recovering the supernatant polypeptide solution.Preferred are the proteinase from B. licheniformis, pH 7.5-8.5, 8-15% substrate, and hydrolysis to a DH 9.5-10.5 %.The product is free from bitterness.

Abstract: A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. The proteins in suspension are subjected to a partial precipitation and the precipitated fraction is eliminated after the enzymatic hydrolysis step. A basic salt may be added to the mixture which may or may not have been subjected to the partial precipitation step. Partial precipitation is preferably brought about by addition of a calcium salt in a concentration of up to 0.001 to 0.1 M or by adjustment of the pH of the hydrolysed suspension to a value of from 4.5 to 7.

Abstract: The invention relates to the treatment of cakes and seeds of vegetable origin for obtaining proteins useful in animal or human feeding.It consists in subjecting a cake or seeds, under maceration conditions, to the action of at least one microorganism in separating the insoluble products from the reaction medium, in solubilizing the proteins contained in said insoluble products by means of an alkali and in precipitating and biologically coagulating the said proteins at their isoelectric pH.Protein isolates obtained according to the process of the invention are suitable to human and animal feeding.

Abstract: A processed cheese-like product containing soy cheese as a part of the major ingredient is made by adding both a casein-containing substance derived from animal milk and a cheese emulsifying melting salt to natural soy cheese and agitating this mixture under relatively high shearing conditions, while heating to an elevated temperature of less than about 85.degree. C, for a period sufficient to form the mixture into a softened, flowable consistency. After pasteurization, the melted or softened mixture is introduced into a suitable container and cooled to produce a processed cheese-like product having superior flavor and texture characteristics.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, and then drying the neutralized slurry. The process produces a product which is improved in odor, taste and color.

Abstract: In a closed type Koji making method, gas is circulated by ventilation through a system comprising an oxygen inlet, a fan, various kinds of cyclones and a Koji making chamber. Aqueous vapor or steam is blown directly into the ventilation gas and its temperature and humidity are always maintained constant. According to the Koji making steps, temperature and humidity in the Koji making chamber are adjusted to an optimum value by opening and closing a by-pass line to effect the Koji making. Until germination of Koji-mould occurs, the ventilation gas is maintained substantially free of oxygen and the density of oxygen after the germination should be maintained at a necessary minimum value.

Abstract: A process for cultivating microorganisms by means of fluidized bed characterized by cultivating a microorganism on a solid culture medium while mixing the solid culture medium in the fluidized bed with an upward gas stream and supplying an atomized liquid into the culture. According to this process, a cultivated product being high in enzymatic activity and quality is obtained with a high efficiency.

Abstract: A feeding material for carnivorous animals comprising proteins, carbohydrates, fats, minerals and vitamins, wherein the content of carbohydrates comprises cereals, which have been fermented with spore-forming hay-bacteria. Preferably, the carbohydrates are gelatinized prior to being treated with the hay-bacterias.

Abstract: Producing koji for fermented food products by modifying an unmodified koji-substrate composed of a vegetable protein material and a vegetable carbohydrate material, inoculating a koji mold in the resulting modified koji-substrate, and cultivating it, wherein said cultivation is carried out in the presence of 0.1 to 1.2% by weight, based on the water content of the modified koji-substrate, of acetic acid added. This process is suitable for use in the manufacture of fermented foods such as soy sauce, miso, or sake.

Abstract: Foaming soybean products useful in food industries can be prepared through series of steps (1) subjecting soybean materials to enzymatic partial hydrolysis without application of any treatment for removing soybean whey component, (2) heating the hydrolyzed product for a short time to inactivate the enzyme, (3) cooling the heated product at neutral or weakly acid pH, (4) removing the precipitates formed, and (5) concentrating the resultant solution followed by pulverization. The product is producible in a high yield from soybean meal with less industrial wastes to be disposed, and has good foaming property.

Abstract: This invention provides a method for removal of all water soluble carbohydrates in the production of plant protein products, including oligosaccharides containing alpha-1,6-galactosidic bonds which are known to cause flatulence in man and animals. In the method an aqueous solution or dispersion of the plant protein material containing 1-60%, and preferably 15-50% of the dry matter is fermented with particular strains of Saccharomyces that have been found to degrade and assimilate flatus-causing carbohydrates. The fermentation is effected at a temperature between 20.degree. and 40.degree. C for from 12 to 48 hours, on which, if desired, the fermented material is dried.

Abstract: A method of producing soy sauce of superior quality by means of a large capacity closed-type tank in mass production and in a relatively short time, is characterized by the following steps in a soy sauce brewing method: charging soy sauce moromi into a closed large capacity tank provided with a hollow inner cylinder for circulation of moromi, adding enzyme to the system, on one hand feeding inert gas including the necessary minimum amount of oxygen, on the other hand degasing the fermentation system resulting in reduced pressure or vacuum at the top portion of the tank, removing carbon dioxide gas and thus promoting circulation and fermentation of moromi, and reutilizing the useful volatile constituent.

Abstract: A soy cheese spread having excellent spreadability, oral melting and flavor characteristics is made by admixing a soy cheese, prepared by fermenting soy milk with a lactic acid-forming cheese starter culture to form a curd, with an edible oil or fat, a cheese emulsifying melting salt, and water and then vigorously agitating this mixture at an elevated temperature to liquefy and homogeneously emulsify the ingredients thereof and thereby form a product having a paste-like consistency.

Abstract: Certain yeasts are capable of growing in a culture medium containing soybean whey as the main carbon source. The yeast cells have a high protein content, and they are suitable for feed food, and so on.

Abstract: Foodstuffs of improved nutritive quality are obtained by incorporating enzymatically hydrolyzed non-gelatin proteinaceous materials into the foodstuffs. It has been discovered that organoleptic properties, color, clarity and the overall characteristics of the foodstuffs are not adversely affected by the inclusion of these soluble hydrolyzed proteins which are heat and acid stable.

Abstract: Vegetable protein source materials are dispersed in water at a pH in the range of 2 to 6 and an acid phytase is included therein. The acidic extract containing soluble protein is separated and dried to yield a solid protein of desirable character. A protease can also be used to improve the characteristics of the protein.