The present invention, in an embodiment, is a product having an outer shell and an inner filling. In the embodiment, each of the outer shell and inner filling include a legume and an additive such as vitamins and minerals. In the embodiment, the outer shell and the inner filling are substantially free of grain-based flour, the product is a ready-to-eat food, the outer shell is crispy, and the inner filling is creamy.

The invention overcomes the deficiencies of the prior art by providing methods for marker assisted selection to create plants of a soybean variety that exhibit a mid/low linolenic acid content with a commercially significant yield and an agronomically elite phenotype. The invention also provides derivatives and plant parts of these plants. Further provided by the invention are methods for the use of these plants. The invention is significant in that oil with decreased linolenic acid exhibits numerous beneficial characteristics yet prior art varieties with decreased linolenic acid also exhibited decreased yield and poor agronomic quality.

Polynucleotide sequences encoding diacylglycerol acyltransferase genes and the use of these acyltransferases for increased seed storage lipid production and altered fatty acid profiles in oilseed plants are disclosed. Transgenic soybean seed having increased total fatty acid content of at least 20% and altered fatty acids when compared to the total fatty acid content of non-transgenic, null segregant soybean seed are described. Methods for increasing the total fatty acid content of a soybean seed by at least 20% include steps of transformation and selection.

In one embodiment, a method comprises adding a plurality of soybeans to an extractor, the soybeans having an average protein:oil ratio of greater than 2.3, heating the soybeans, removing hulls from the plurality of soybeans, and grinding the plurality of soybeans with water at a temperature between 180 F. and 190 F. to yield a soy extract having hexanal levels of less than 50 parts per billion (ppb).

A soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution and adjusting the pH of the mixture of aqueous soy protein solution and residual soy protein source to a pH of about 1.5 to about 4.4. The acidified soy protein solution then is separated from the residual soy protein source. The acidified soy protein solution may be dried, following optional concentration and diafiltration, to provide the soy protein product.

Cellulose ethers are described herein which are useful in food compositions. In these cellulose ethers the ether substituents are methyl groups, hydroxyalkyl groups, and optionally alkyl groups being different from methyl, the cellulose ether has a DS(methyl) of from 1.65 to 2.20, an MS(hydroxyalkyl) of from 0.10 to 1.00, and hydroxy groups of anhydroglucose units are substituted with methyl groups such that [s23/s260.2*MS(hydroxyalkyl)] is 0.35 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

Provided is a tofu that enables an eater to enjoy eating by entertaining the eater in an aspect (sight) other than flavor (taste). Tofu includes incisions linearly formed on a top surface of the tofu. The incisions have a depth that does not reach a bottom surface of the tofu, and a depth direction of the incisions is substantially perpendicular to the top surface. When a colored liquid seasoning has been poured on the tofu, the incisions are recognizable as the colored liquid seasoning penetrates and pools in the incisions.

In order to provide a means for preventing a full-fat textured protein from being degraded through oxidation at the time of storage, provided are a full-fat textured protein excellent in storage stability and a method of producing the full-fat textured protein. The full-fat textured protein includes, as a raw material, a soybean having an oil content of from 15 mass % to 30 mass %, has an oil content of from 15 mass % to 30 mass %, and is in a textured form. A suitable full-fat textured protein includes, as a raw material, a soybean having a protein content of from 25 mass % to 60 mass %, has a protein content of from 25 mass % to 60 mass %, and is in a textured form.

Exemplary methods and systems process either (i) raw whole soybeans and/or roasted soybeans, or (ii) soybean meal. Feedstock size is reduced, oil may be removed, and a slurry is generated. The slurry is heated and cooked and, after cooling the cooked slurry, enzymatic hydrolysis and saccharification are initiated. A resulting soybean mash may be combined with yeast to generate soybean beer. Ethanol is removed from the soybean beer and a high protein stillage may be recovered. Oil may be removed from the high protein stillage, and the de-oiled high protein stillage may be further concentrated and/or dried.

Polynucleotide sequences encoding diacylglycerol acyltransferase genes and the use of these acyltransferases for increased seed storage lipid production and altered fatty acid profiles in oilseed plants are disclosed. Transgenic soybean seed having increased total fatty acid content of at least 20% and altered fatty acids when compared to the total fatty acid content of non-transgenic, null segregant soybean seed are described. Methods for increasing the total fatty acid content of a soybean seed by at least 20% include steps of transformation and selection.