A flavour composition comprising a compound of formula (I) ##STR00001## and edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.

Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

A novel protein deamidase having an activity of directly acting on a side chain amide group of an asparagine residue in a protein to form a side chain carboxyl group and release ammonia, a microorganism that produces the same, a gene encoding the same, a method for producing the same, and use of the same are provided. A bacterium classified into the class Actinobacteria is cultured to generate protein deamidase, and the enzyme is collected from culture.

A production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.

A production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.

The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition.

The invention relates to a process for preparing a protein containing fermented plant based product yoghurt analogue liquid from a defatted oleaginous plant, characterized in that it comprises the following steps: a) Forming a suspension comprising the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, optionally one transglutaminase, at least one glycosidase, said enzymes being used successively or simultaneously; c) Homogenizing at a pressure higher than 30 bar to obtain a protein containing plant based product, d) Optionally recovering the plant protein containing plant based product obtained in step c); e) Heating the plant based product to a temperature from 80 C. to 140 C. for 2 seconds to 10 min; and f) Inoculating the plant based product with at least one starter culture to obtain an inoculated the plant based product and fermenting the plant based product until reaching a pH from 4.5 and 5.5 to obtain a protein containing fermented plant based product. The invention also relates to product obtainable from this process.

The invention relates to a process for preparing a protein containing fermented plant based product yoghurt analogue liquid from a defatted oleaginous plant, characterized in that it comprises the following steps: a) Forming a suspension comprising the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, optionally one transglutaminase, at least one glycosidase, said enzymes being used successively or simultaneously; c) Homogenizing at a pressure higher than 30 bar to obtain a protein containing plant based product, d) Optionally recovering the plant protein containing plant based product obtained in step c); e) Heating the plant based product to a temperature from 80 C. to 140 C. for 2 seconds to 10 min; and f) Inoculating the plant based product with at least one starter culture to obtain an inoculated the plant based product and fermenting the plant based product until reaching a pH from 4.5 and 5.5 to obtain a protein containing fermented plant based product. The invention also relates to product obtainable from this process.

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.