Abstract: A process for treating plant materials to obtain a augmented high protein and low carbohydrate product wherein plant materials of high starch content are treated with enzymes which modify the carbohydrates contained therein, to a form assimilable by yeasts and the assimilable carbohydrates are then metabolized by alimentary yeasts to enrich the protein content over that of the starting material.

Abstract: A non-Dairy yogurt is prepared by leaching soybean meal with an aqueous solution having a pH of 4 to 5 to remove sugars without removing protein, leaching a resultant residual sugar-free cake with an aqueous solution having a pH above 7 to dissolve protein material, adjusting the pH of a resulting protein-containing filtrate to 6.5 to 7.0, adding sugar to the filtrate and homogenizing to produce a soymilk, sterilizing the soymilk at about 116.degree.C, and fermenting the sterile soymilk with a lactic culture to produce yogurt.

Abstract: A process for the production of a protein food, especially cheese, which comprises coagulating the coagulable proteins of a milk, treating the curd obtained by ultrafiltration on at least one semi-permeable membrane and collecting a concentrated curd of which the dry solids content and the ratio by weight of proteins to non-proteins are substantially equal to those of the end product.

Abstract: A process for the manufacture of soybean products from soybean meals is described. The process comprises in combination the steps of (1) leaching the soybean meal by an aqueous solution and separating the solid residue from the extract; (2) adjusting the pH of the soybean extract to a range of 6.5-7.0; (3) sterilizing the thus-obtained soybean milk; (4) fermenting the soybean milk with a lactic culture selected from Streptococcus thermophilus, Lactobacillus arabinosus, Lactobacillus casei and mixtures thereof and (5) separating the resultant soybean curd. The process also describes the use of the soy protein curd as an additive to foodstuff products.

Abstract: A method of making soy milk from dehulled soy beans in which the beans are first cooked in a microwave oven for a long enough period of time to destroy the trypsin inhibitor present in such beans, but not long enough to roast the beans, and then mashing the microwave-cooked beans in a colloid mill with water at about 50.degree.C to form a slurry. Suitable enzymes are incorporated in the slurry in sufficient quantities to either dissolve or substantially reduce in size particles of certain carbohydrate, proteinaceous and cellulose constituents of the slurry which would otherwise form sediment in the final product. The resulting slurry mixture is allowed to stand for half an hour, and then corn oil, sugar, flavoring agents, lecithin, sodium alginate and salt are added, in suitable amounts, to the slurry, which is then further processed in the colloid mill until it is converted into a relatively stable liquid suspension of emulsified oil and colloidal soy bean particles.

Abstract: An improved process for producing soy bean paste miso by adding lactic acid at the early stage of fermentation to effect lowering of the pH, thereby resulting in a salt content of less than 10%.

Abstract: A process for preparing a bean odor-free soy bean product which comprises subjecting a soy milk to lactic fermentation in the presence of a lactic acid bacterium as a starter and subjecting the resultant fermented soy milk to distillation under reduced pressure, the soy bean product being suitable for the manufacture of a nutritional drink or beverage product free from a bean odor due to its high protein concentration and excellent palatability.

Abstract: A gellable and whippable protein is produced having characteristics exhibited by egg white protein by enzymatic treatment of a vegetable protein isolate at alkaline pH, reisolation at isoelectric pH, raising the pH thereafter, reducing the pH to about neutral and drying. The thus produced modified protein material exhibits molecular configurations similar to natural egg white protein and can be compounded and heated at about 140.degree.-190.degree.F. for about 10 minutes to form a gel and/or may be whipped.

Abstract: A protein hydrolyzate having a high free amino acid content and an excellent flavor can be obtained when salt-resistant lactic acid bacteria are additionally used in the absence or presence of at most 12 percent by weight of sodium chloride based on a volume of an aqueous medium in obtaining the protein hydrolyzate from proteinaceous materials by hydrolysis with proteolytic enzymes.

Abstract: A soy cheese having superior texture and body characteristics is made without milk solids by coagulating a fermented emulsion containing soy milk and a fat composition with about 0.05 to about 1.0 weight percent of a coagulant selected from the group consisting of aldonic acid lactones, uronic acid lactones, and mixtures thereof. A flavor producing proteolytic enzyme can be added to the soy milk before formation of the emulsion, to the emulsion prior to fermentation, or to the cooked curd without adversely affecting the texture and body of the resultant soy cheese.