Provided are a fermented soy beverage concentrate and a novel method for producing the fermented soy beverage concentrate. Provided is a method for producing a fermented soy beverage concentrate, the method including: a fermentation step of fermenting a soy beverage by adding a microorganism to the soy beverage; a volume increase step of mixing a fermented soy beverage obtained in the fermentation step and a soy beverage together to achieve an increased volume, thereby giving a mixture having a pH of lower than 6.0; and a concentration step of concentrating a solid content from the mixture obtained in the volume increase step.

The present disclosure provides composition and methods to improve the nutritional status of a subject, as well as aid in the maturation of the gut microbiota of a subject. The disclosure encompasses edible compositions that, when eaten in a manner described herein, impacts the subject's gut microbiota by changing the relative abundances of a plurality of health-discriminatory gut taxa in a statistically significant manner towards chronologically age-matched healthy subjects.

A product includes simulated bacon slices containing, as ingredients, (i) a mixture of Adzuki beans, liquid smoke and water, (ii) a mixture of buckwheat groats, water and liquid smoke, and (iii) wheat gluten flour; and a topping sauce containing mixed bacon seasoning, coconut oil and liquid smoke. The simulated bacon slices with the topping sauce are packaged and labeled as a simulated bacon product.

Provided herein are Pongamia oil compositions suitable for animal consumption, in particular human consumption, as well as methods of producing such compositions. The compositions are edible and non-bitter tasting, and have certain attributes that make such compositions suitable for use as and/or in various food and beverage products. Provided herein are also methods of analyzing Pongamia oil.

Provided herein are protein-enriched pongamia compositions, including pongamia protein concentrates and isolates, suitable for animal consumption, in particular human consumption. Provided herein are also various food and beverage products that can be fortified with such protein-enriched pongamia compositions. Provided herein are also methods of producing the protein-enriched pongamia compositions, as well as methods of producing such protein-enriched pongamia compositions from pongamia beans or various forms of pongamia meal.

Provided herein are protein-enriched pongamia compositions, including pongamia protein concentrates and isolates, suitable for animal consumption, in particular human consumption. Provided herein are also various food and beverage products that can be fortified with such protein-enriched pongamia compositions. Provided herein are also methods of producing the protein-enriched pongamia compositions, as well as methods of producing such protein-enriched pongamia compositions from pongamia beans or various forms of pongamia meal.

A method for preparing a hummus mix, including the steps of: (a) filling a container with fresh hummus ingredients from a predetermined recipe; (b) sealing the container; and (c) processing the filled container using a thermal processor to, in turn, generate a hummus mix with an extended shelf-life.

A tofu production system includes: a production device configured to continuously produce tofu; a conveyance device configured to arrange the tofu produced by the production device according to a predetermined rule corresponding to the tofu and convey the tofu; a tofu inspection device configured to inspect the tofu on the conveyance device; and a sorting and removing device configured to sort or remove a defective product in the tofu being conveyed by the conveyance device based on an inspection result of the tofu inspection device.

An inspection device for tofu products includes a processor and a memory storing instructions that, when executed by the processor, cause a computer to execute operations. The operations include: acquiring a captured image from an image capturing device configured to capture an image of a tofu product to be inspected; and determining a quality of the tofu product indicated by the captured image using an evaluation value as output data obtained by inputting the captured image of the tofu product captured by the image capturing device as input data with respect to a learned model for determining a quality of a tofu product indicated by input data, the learned model being generated by performing machine learning using learning data including a captured image of a tofu product.

A starch-containing solid composition having both preferable elasticity during water retention and low viscosity during water retention when heated under water-containing conditions is provided. The starch content in the composition is 20 mass% or more in terms of dry mass. 300 pieces/mm2 or less of starch grain structures are observed in a 6% suspension of a pulverized product of the composition. The gelatinization peak temperature is below 120° C. as measured using a rapid viscoanalyzer when a 14 mass% water slurry of the pulverized composition is heated from 50° C. to 140° C. at a heating rate of 12.5° C./min. The degree of gelatinization of starch in the composition is 50 mass% or more. For the composition, value α is 60% or less, and value β is 35% or more.