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.

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. The method comprises de-solubilizing protein in a material comprising oilcake to produce a processed material comprising an insoluble protein fraction. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into a product.

The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose.

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.

Provided herein are compositions and methods of producing ultra-high protein (UHP) soy flour and texturized UHP soy flour. The UHP soy flour can be made from soybeans that have a greater protein than the protein content in a corresponding commodity soybean. The UHP soy flour can be expeller pressed UHP soy flour that contains greater than 56 wt. % protein, 1-15 wt. % fat, 1-10 wt. % fiber, and 1-20 wt. % sugar on a dry matter basis. The UHP soy flour can alternatively be a solvent extracted UHP soy flour that contains greater than 60 wt. % protein, 0.1-5 wt. % fat, 1-10 wt. % fiber, and 1-20 wt. % sugar on a dry matter basis. The expeller pressed or solvent extracted UHP soy flours can be used to produce a texturized UHP soy flour that contains greater than 56 wt. % protein, 0.5-3 wt. % fat, and 2-6 wt. % fiber on a dry matter basis.

The present disclosure relates to the formula of quality improvement for wheat flour-based frozen foods, which belongs to the technical field of food processing. The present disclosure discloses a quality improvement formula for wheat flour-based frozen food. The formula comprises soy protein isolate, soybean phospholipid, soybean oil and soybean polysaccharide. The formula can be used to improve the quality of wheat flour-based frozen food (frozen cooked noodles, frozen dumplings, frozen steamed bread, frozen steamed stuffed buns, etc.). The soybean base formula needs to be blended into water according to a proportion first, high-speed shearing and homogenizing, emulsification are performed, agitation and heating are then performed, so that compound soybean milk is made, and thereby the formula can take effect. The present disclosure can enable wheat flour-based frozen foods to have the advantages of good taste, rich nutrition, stable quality, long shelf-life, green, health, convenience in preparation, low cost and so on, and overcomes the technical bottleneck confronting the industrial development of wheat flour-based frozen food.

The present invention relates to a method of making a plant based product, said method comprising a) mixing in water a cold set gelling dietary fibre, preferably psyllium fibre; a heatset gelling plant based ingredient, preferably flour; and op-tonally calcium salt to form a binder aqueous phase; b) adding lipid to the binder aqueous phase and homogenizing to form an emulsion gel binder; and c) mixing plant extract and/or vegetables, cereals and legumes with the emulsion gel binder, and molding and cooking to form a plant based product.

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, Moms 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.

A method for producing a food product includes preparing a mixture including one or more food ingredients, at least one oil or fat, and water, wherein the mixture has a total fat content of 20 to 75% by mass and a water content of 20 to 80% by mass, pulverizing the food ingredients in the mixture, and obtaining a paste composition including the at least one oil or fat, the water, and 15 to 85% by mass of fine particles of the food ingredients. The fine particles have a maximum particle size of 100 m or more, and the fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 m. The paste composition satisfies a contact angle of 40 to 160, a sliding angle of 50 or more, or an advancing contact angle of 50 or more.

Pulses are used to produce low-fat, low-calorie, high viscosity food products having superior texture, preferably without need for added emulsifiers and stabilizers. Generally, the food products are made by hydrating pulses (seeds), milling or pulverizing the pulses before, during or after hydration, and then homogenizing the hydrated pulses with additional liquid at temperatures between 0 and 121 C. and pressures between 6.9 and 690 MPa. Additional liquid is advantageously added before or during homogenization to achieve a liquid:solid ratio of between 2:1 and 15:1, depending on the desired end products. The emulsions produced by these conditions preferably have low lipid content and high viscosity, because of the small hydrodynamic particle size (5-200 m). Flavorings can be added to the emulsions to make commercial products that can be packaged as mayonnaise, salad dressings, food spreads and dips, etc.