A method is provided for improving drying efficiency for producing a dried edible plant composition while keeping a characteristic and fresh flavor and color tone inherently possessed by a food product using an edible plant without requiring special equipment or conditions, and a dried edible plant composition having improved quality obtained by this method. A method is provided for producing a dried edible plant composition that contains a non-edible part of an edible plant, in a dried state, in an amount of 3% by mass or more and 70% by mass or less based on the total mass of an edible part and the non-edible part. The method includes crushing and mixing the edible part and the non-edible part, and drying until a moisture content reaches 20% by mass or less by forced-air drying at a temperature of 20° C. or more and 80° C. or less.

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).

The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition.

The purpose of the present invention is to provide a method for manufacturing a soybean paste food or gel food that has a good taste and favorable smooth texture. It was found that a soybean paste food or gel food that has a good taste and favorable smooth texture can be obtained by statically heating a liquid food comprising a dietary fiber-containing soybean emulsion composition, said dietary fiber-containing soybean emulsion composition having a dietary fiber content of 2.5 wt % or more, a protein content of 25 wt % or more in terms of dry matter, a lipid content (the content of an extract with a chloroform/methanol mixture solvent) of 25 wt % or more in terms of dry matter, an average particle diameter of 10-100 m, a moisture content of 70-90 wt %, and a viscosity of 3000 mPa.Math.s or lower.

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.

The disclosure discloses a method for preparing functional grease through segmented solid-state fermentation of mixed fungi, and belongs to the field of edible oil processing. According to the disclosure, soybeans are used as a main fermentation substrate, for the requirements for different functional nutrition, the soybeans are matched with other oil seeds, fungus segmented solid-state fermentation is used and combined with a supercritical extraction fractionation technology, so that the purposes of improving the aftertaste of soybean oils and generating different flavors are achieved, and the nutritional value of the grease is improved. The fungus segmented solid-state fermentation of the disclosure can improve the oil yield, improve the fatty acid composition of the grease, and increase the content of main flavor substances such as pyrazines, alcohols and phenols, and the sensory functions such as flavor and color of the grease more meet the requirements of consumers for innovative products. Fermented dregs can be further processed to produce byproducts like functional polypeptides, so that sustainable green development is realized.

The present invention relates to the use of pea starch to replace egg white in texturised seafood analogue products. The invention also relates to a texturised seafood analogue product substantially free of egg white comprising pea starch and potato starch. The invention further relates to a method of preparation of said texturised seafood analogue products.

A method is disclosed for forming a substantially homogenously colored dehydrated flaked pulse food product which may be simulative of the size, color, texture, and consistency of a dried, crumbled meat product that overcomes several deficiencies associated with textured vegetable protein based simulative meat products. The dehydrated flaked pulse food product is suitable for consumption without requiring further preparation. The method overcomes the requirement that an artificial food coloring be used to achieve a homogenous color, and if pulses other than soy are utilized, the product may be consumable by those with soy allergies and by those who object to the phytoestrogen and hexane content associated with conventional textured vegetable protein based meat analogues. Methods for forming related dehydrated flaked pulse food products are also contemplated which may not necessarily be simulative of any particular meat product.

A process for processing soybeans, said process comprising separating the soy sauce from a fermented mixture through decanting and splitting the soybeans into discernible pieces.

Provided is a composition comprising (a) 0.5% to 15% okara or whole soy or a mixture thereof, by weight based on the weight of the composition, and (b) 0.1% to 1.4% one or more cellulose derivative selected from one or more methylcelluloses, one or more hydroxypropylmethylcelluloses, and mixtures thereof.