The present disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature. According to the method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, of the present disclosure, a distinctive deep and pleasant flavor of the Traditional Korean fermented soybean paste due to the combinative fermentation is maintained by mixing the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste, and the protein degradation rate is increased using the high protease activity of the modified fermented soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a fermented soybean paste of the present disclosure, the mixed fermented soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a fermented soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Traditional Korean fermented soybean paste is maintained, so that a fermented soybean paste with excellent quality can be mass-produced.

The invention provides recombinant host organisms genetically modified with a polyunsaturated fatty acid (PUFA) synthase system and one or more accessory proteins that allow for and/or improve the production of PUFAs in the host organism. The present invention also relates to methods of making and using such organisms as well as products obtained from such organisms.

In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.

The invention relates to a method of making an egg analogue powder, said method comprising heating a legume flour or legume protein concentrate to a temperature between 100 to 140? C., preferably to about 120? C., wherein the legume flour is preferably a soybean flour, and wherein the legume flour or legume protein concentrate after the heating step has a) a loss factor (tan ?) of between 0.1 and 0.2, a G of between 2000 to 8000 Pa, and a G of between 400 and 1500 Pa when measured at 8 wt % protein concentration, at a frequency of 1 Hz, strain of 0.5% and at 30? C. after heating a dispersion of the heated legume flour or legume protein concentrate to at least 95? C.; and b) a moisture content lower than 2.5%; and c) a water activity (aw) less than 0.6.

A control method for improving forming and 3D precise printing performance of a thawed surimi system relates to the field of 3D printing food material preparation technologies. In the present invention, steps including thawing, mixing, grinding, performing, printing, setting, and cooking are performed on frozen surimi. A thawed surimi gel system of the present invention can reduce the printing temperature, and increase the discharging rate and the three-dimensional forming rate. In the present invention, an acid-induced surimi gel is formed by adding linseed gum and glucolactone, and the surimi gel has stable viscosity and fluidity. The surimi slurry is minced and does not easily cause blockage, and discharging is smooth. By means of 3D precise printing technology, the surimi gel system of the present invention may be made into a cold dish of fish product that retains original properties and taste of the surimi product.

A dumpling, particularly ravioli, containing an edible hummus-based food substance and a method of making the same are herein described. More specifically, dough for a ravioli, or similar dumpling, is prepared and cut into individual units for each of a set of ravioli. Each ravioli can have a top and a bottom piece of cut dough or sufficient dough to be folded over upon itself. For each ravioli, a hummus-based food substance, such as hummus or a food substance containing hummus, is placed on a cut piece of ravioli dough. A fully enclosed pocket of dough containing the hummus-based food substance is formed by affixing a top piece of dough over the hummus and a bottom piece of dough or by folding the dough over and affixing it to itself. This forms a sealed pocket of hummus in each ravioli. The ravioli can then be cooked and served.

The invention provides recombinant host organisms genetically modified with a polyunsaturated fatty acid (PUFA) synthase system and one or more accessory proteins that allow for and/or improve the production of PUFAs in the host organism. The present invention also relates to methods of making and using such organisms as well as products obtained from such organisms.

The present invention relates to a method of increasing resistance against fungal pathogens of the family Phacopsoraceae in plants and/or plant cells. This is achieved by increasing the expression of a CASAR protein or fragment thereof in a plant, plant part and/or plant cell in comparison to wild type plants, wild type plant parts and/or wild type plant cells. Furthermore, the invention relates to transgenic plants, plant parts, and/or plant cells having an increased resistance against fungal pathogens, in particular, pathogens of the family Phacopsoraceae, and to recombinant expression vectors comprising a sequence that is identical or homologous to a sequence encoding a CASAR protein.

Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.