A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the γ-glutamyl bond number is 2-4 and the peptide chain length is the γ-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.

A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the γ-glutamyl bond number is 2-4 and the peptide chain length is the γ-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.

A mussel soybean paste and a preparation method thereof are provided, the preparation method includes: sterilizing soaked soybeans, adding mussel cooking liquor hydrolysate, and then inoculating Aspergillus oryzae for making koji to obtain soybean koji; sterilizing soaked rice, and inoculating Aspergillus oryzae for making koji to obtain rice koji; mixing the rice koji with the soybean koji to obtain a koji material; adding the koji material and salt into mussel meat for anaerobic fermentation, grinding an obtained mussel soybean paste semi-finished product by using a colloid mill, and conducting sterilizing to obtain the mussel soybean paste. The mussel soybean paste which is natural, nutritional and good in flavor can be prepared, and the added value of mussels is increased.

The present application relates to a Leuconostoc mesenteroides CJLM181 strain (KCTC 13042BP) producing decreased amounts of gas, a fermentation starter composition comprising the same, and a method for preparing kimchi using the strain.

Disclosed herein is an isolated strain of Lactobacillus rhamnosus LRH05, which is deposited at Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH under an accession number DSM 33616. Also disclosed herein are a composition including the isolated strain of Lactobacillus rhamnosus LRH05 for treating a metabolic syndrome-related disorder and for modifying gut microbiota, and use of the isolated strain of Lactobacillus rhamnosus LRH05 for treating a metabolic syndrome-related disorder and for modifying gut microbiota.

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

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

The present invention addresses the problem of providing a method for producing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor after fermentation, in view of such circumstances. This method for producing a plant-based fermented milk is characterized by adding, to a fermentation raw material, containing a plant-based milk and containing a lipid, 0.1 to 2% by weight of a protein hydrolyzate, containing at least 3% by weight of free amino acids, with respect to the solid content of the fermentation raw material, and subjecting the mixture to lactic acid fermentation.

Provided herein are plant-based protein blend compositions. The protein-based composition may include pea protein, quinoa, rice protein, and flaxseed. Some embodiments provide for the composition to provide a high quality and easily digestible blend. Some embodiments also provide a plant-based protein blend with comparable digestibility to milk protein.

The present invention relates to a Bacillus amyloliquefaciens K2G strain, which is excellent in removal of anti-nutritional factors and in protease activity, and shows excellent antimicrobial activity against pathogens and reduced productivity of viscous substances, a method for producing a fermented soybean meal using the strain, a fermented soybean meal produced therefrom, and a feed composition including the same. The fermented soybean meal prepared by Bacillus amyloliquefaciens K2G strain according to the present invention has few anti-nutritional factors such as trypsin inhibitors, soybean oligosaccharides, and polysaccharides, a high content of crude proteins, and high protein solubility, and also consists of small-sized peptides digestible by livestock due to low-molecularization, thereby being effectively used as a high-quality vegetable protein feed having excellent absorption rate and feed efficiency.