The present application relates to a method of preparing a fermented texturized vegetable protein having enhanced binding strength. According to the present application, the binding strength of a texturized vegetable protein with the mycelium of fungi formed between texturized vegetable protein (TVP) particles is improved by a compression process. In one embodiment, the texturized vegetable protein which is similar to meat tissue and has a soft texture can be prepared.

The disclosure relates to a treated soy protein product and a method of making the same. The method comprises providing an extruded soy protein material and performing a washing step on the extruded soy protein material to generate the treated soy protein product. The treated soy protein product has at least 70% protein on a dry basis. Further, the disclosure relates to a treated soy protein product having an increased protein content, and preferably a reduced flavor component content, compared to an unwashed extruded soy protein material.

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.

The present disclosure provides an equol-containing food composition and a method for producing the same.

Provided is a production method for a soluble material, including: causing a solid raw material containing at least one component of a hydrolyzable material selected from the group consisting of a protein, a carbohydrate and a lipid, and a fibrous material, and water in an amount corresponding to 0.04 to 2.4 parts by weight with respect to 1 part by weight of a dry amount of the raw material to coexist; applying a shearing force in a state where heating and pressurization are performed at 200 to 374 C. and in a pressure range equal to or higher than a vapor-liquid coexistence curve of water to hydrolyze at least a part of the hydrolyzable material and/or to amorphize at least a part of the fibrous material; and halting the pressurization to cause adiabatic expansion.

The present invention concerns a powdered nutritional composition comprising dairy protein and plant-based protein with improved organoleptic properties and flowability, a dry-blending process for obtaining the nutritional composition and a method for providing nutrition to a subject comprising administering the nutritional composition. The nutritional compositions according to the invention have an improved flowability index and improved organoleptic properties.