The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria.

Described is a method for the preparation of protein rich milk and a tofu-like product from decupled sunflower, flax, camelina or hemp meal that is, sunflower, flax, camelina or hemp milk and a coagulated product from a cold pressed sunflower, flax, and camelina or hemp meal. Sunflower, flax, camelina and hemp meal, a by-product of sunflower, flax, camelina and hemp oil processing is typically used as a feed ingredient for livestock animals.

Provided are a lactic acid bacterium for a lactic acid bacterium-fermented soybean foodstuff, which takes a short fermentation time even when applied to a soybean raw material and has a wide optimal temperature range, and hence can cause curdling in a short period of time even at low temperature, thus being extremely suited for fermentation of the soybean raw material, a lactic acid bacterium-fermented soybean foodstuff comprising the lactic acid bacterium, and a production method for a lactic acid bacterium-fermented soybean foodstuff. The lactic acid bacterium-fermented soybean foodstuff comprises a lactic acid bacterium belonging to Streptococcus thermophilus and having an accession number of NITE BP-02207. The lactic acid bacterium-fermented soybean foodstuff of the present invention is preferably a yogurt-like lactic acid bacterium-fermented soybean foodstuff.

It is an object of the present invention to provide an enzyme agent containing a transglutaminase having high reactivity at a low temperature and the use thereof. According to the present invention, provided is an enzyme agent containing, as an active ingredient, a transglutaminase consisting of an amino acid sequence having a sequence identity of 90% or more to the amino acid sequence of SEQ ID NO: 1.

A system and method for continuous production of a precipitating food is provided. A piping system comprises at least one pipeline and at least two pigs configured to be moved in the at least one pipeline by a volumetric flow flowing in the at least one pipeline. A medium supply device is configured to provide a first medium and a precipitation medium into the piping system. A controller controls the pig supply and/or the medium supply device so that at least two pigs are provided in the at least one pipeline.

A process for making a shelf-stable food, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. A block of tofu or wheat gluten is first frozen so as to cause the formation of ice crystals that form cavities within the block. The frozen block is then thawed, cut into smaller pieces and drained of excess water. The thawed pieces are dried in a microwave-vacuum dehydrator to produce a crunchy food product.

Variants of chymosin with improved milk-clotting properties.

In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.

Method and systems are provided for processing organic byproducts is provided. The method includes separating the organic byproducts into solid components and liquid components and processing the solid components, wherein the processing the solid components includes pasteurizing the solid components, and dehydrating the solid components to form a first material. The method further includes processing the liquid components, wherein the processing the liquid components includes pasteurizing the liquid components, and dehydrating the liquid components to form a second material. The method additionally includes combining the first material and the second material to form a composite material.

The present disclosure relates to a die-pressing production device and method for flavored dried bean curd. The die-pressing production device includes a die-pressing apparatus and an intermittent fabric operation apparatus located on a side of the die-pressing apparatus; the die-pressing apparatus includes a frame body on which two parallel wrapping mechanisms for wrapping a to-be-pressed material are disposed, and a cover plate for downwards pressing the wrapping mechanisms and a jacking plate for upwards jacking the wrapping mechanisms are respectively disposed on the top and bottom of the frame body; and the intermittent fabric operation apparatus includes a rack and a roller set disposed on the rack, and the roller set is wound with a rotary fabric belt passing through a space between the two wrapping mechanisms.