An embodiment of the present invention relates to protein granules containing a soy protein as a main component, the protein granules having an average particle diameter of 150 μm to 220 μm, a homogeneity U of 0.58 or less, a content ratio (volume ratio) of a coarse powder having a particle diameter of 300 μm or more of 27% or less, and a content ratio (volume ratio) of a fine powder having a particle diameter of 100 μm or less of 30% or less.

The present invention provides compositions of soy protein gel fibers, soy protein fiber membranes, and soy protein films. The present invention also provides methods of making the soy protein compositions and also uses of the compositions.

The present invention provides compositions of soy protein gel fibers, soy protein fiber membranes, and soy protein films. The present invention also provides methods of making the soy protein compositions and also uses of the compositions.

A method to create a tempeh food product and a novel tempeh food product are described herein. The tempeh food product is natural, wholesome, plant-based, non-GMO, gluten-free, cholesterol-free, low in sodium, unpasteurized, low in saturated fat, and vegan. In examples, the tempeh food product is a tempeh bak kwa, a soy tempeh minced product, or a soy tempeh chip, among others not explicitly listed herein.

A method to create a tempeh food product and a novel tempeh food product are described herein. The tempeh food product is natural, wholesome, plant-based, non-GMO, gluten-free, cholesterol-free, low in sodium, unpasteurized, low in saturated fat, and vegan. In examples, the tempeh food product is a tempeh bak kwa, a soy tempeh minced product, or a soy tempeh chip, among others not explicitly listed herein.

The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.

A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.

A heat-coagulated protein processed food product obtained by continuously heat-coagulating and molding a mixture that includes a protein, a lipid, and moisture and has fluidity, by an internal heating method while the mixture is moved within a cylinder having a heating part, and a non-heating part following on from the heating part, is dynamically cut with a cutting blade to form plural noodle-shaped bodies, and the plural noodle-shaped bodies after the cutting cohere with each other at surfaces along a longitudinal direction of the noodle-shaped bodies.