Various aspects disclosed relate to a soy product comprising from about 50.0 wt. % to about 60.0 wt. % dry protein, less than 35.0 wt. % carbohydrates, and an increased amount of protein in a dispersible fraction of the soy product, compared to the amount of protein in a dispersible fraction of a defatted soy flake having the same starting protein dispersibility index. The soy product can be made by a method of coarsely milling soy white flakes to provide a milled soy powder comprising one or more particles, each having a particle size of about 50 microns to about 100 microns at the 90th percentile mean and fractionating the milled soy powder to a soy product having greater than 50.0 wt. % dry protein, wherein the soy product comprises one or more particles, each having a particle size of about 20 microns to about 40 microns at the 90th percentile.

Disclosed herein is a composition for producing egg-free simulated egg food products. The composition comprises whey protein, a soy material comprising a lipoxygenase inactivated soy flour and a pH modifying agent effective to alkalinise the composition upon hydration. A simulated egg food product having organoleptic properties similar to those of the egg food product if produced using hen eggs is produced upon hydrating and then cooking the composition.

An immune checkpoint suppressant containing as an active ingredient a mixture of (a) to (g), which are koji mold, yeast, and/or lactic acid bacterium fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, Vitis coignetiae berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Morus leaf, fish mint, Japanese mugwort, Sasa veitchii, and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake mushroom.

The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder.

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 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 disclosure discloses a method of fermenting soybeans or other oil crops by edible and medicinal fungi, and belongs to the technical field of fermentation. The method involves solid-state fermentation by inoculating edible and medicinal fungi such as i Ganoderma lucidum, Tremella aurantialba, Hericium erinaceus and Cordyceps sinensis that can produce bioactive substances such as active polysaccharides, flavonoids and triterpenoids in a fermentation substrate containing oily crops such as extruded soybeans, peanuts and rapeseeds, thereby obtaining oil and oil crop meal rich in the bioactive substances. In the oil obtained by the method, the content of flavonoids is as high as 0.302 mg/g, and the content of triterpenoids is as high as 65.663 mg/g. In the oil crop meal, the content of active polysaccharides is as high as 60.651 mg/g, the content of flavonoids is as high as 1.599 mg/g, and the content of triterpenoids is as high as 14.225 mg/g.

Provided is a method for producing a food, including obtaining a mixture by mixing an edible oil or fat and a component (A) that satisfies a condition of (1): a starch content is equal to or more than 75% by mass, a condition of (2): molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×10.sup.3 and equal to or less than 5×10.sup.4, a condition of (3): a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and a condition of (4): a content under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.038 mm is equal to or more than 60% by mass and equal to or less than 100% by mass, and obtaining a food composition by blending the mixture in a food material, in which in the obtaining the mixture, a blending amount of the edible oil or fat is equal to or more than 0.02 and equal to or less than 6 in terms of a mass ratio, with respect to the component (A), and a total amount of the edible oil or fat and the component (A) in the mixture is equal to or more than 10% by mass and equal to or less than 100% by mass, with respect to an entirety of the mixture.

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 is directed to compositions comprising inter alia, protein, Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.