An inversion guide device is configured to guide tofu conveyed by a transfer conveyor and inverted by a turn-back portion at one end of the transfer conveyor. The inversion guide device includes an endless conveyor configured to support the tofu along a track of the turn-back portion and guide the tofu while being driven in a circulating manner.

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.

The present application relates to processed tofu comprising: one or more raw materials selected from the group consisting of seafood, vegetables, and noodles; tofu; soybean milk; salt, and to a manufacturing method therefor.

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same.

The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Apparatus and system for controllably removing liquid from tofu with no or minimal cracking or deforming. An interior box contains tofu. Interior box is insertable and removable from exterior box. Interior box includes drain(s) for liquid removed from tofu, and resilient spacers on bottom to create space between bottoms of interior and exterior boxes for containing drained liquid and for cushioning tofu when pressed. A cover releasably attaches to top of nested boxes. Telescoping extender extends through cover into interior box. Extender is attached at one end to inside cover and attached at other end through a spring-loaded cap to a press plate. Extender has interior tier cylinder nested within exterior tier cylinder. Extender progressively telescopes interior cylinder out of exterior cylinder, and then telescopes exterior tier cylinder to extend press plate further into interior box to press tofu to release liquid. Spring-loaded cap on extender cushions pressure on tofu.

Microorganisms and bioprocesses are provided that convert gaseous substrates, such as renewable H.sub.2 and waste CO.sub.2 producer gas, or syngas into high-protein biomass that may be used directly for human nutrition, or as a nutrient for plants, fungi, or other microorganisms, or as a source of soil carbon, nitrogen, and other mineral nutrients. Renewable H.sub.2 used in the processes described herein may be generated by electrolysis using solar or wind power. Producer gas used in the processes described herein may be derived from sources that include gasification of waste feedstock and/or biomass residue, waste gas from industrial processes, or natural gas, biogas, or landfill gas.

The present invention relates to an extract obtained by extracting useful components containing equal from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equal-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

A novel substance which adds body to a food product, and a body-adding agent for food products that uses said substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the -glutamyl bond number is 2-4 and the peptide chain length is the -glutamyl bond number +1 to +2, a food product manufacturing method that uses said peptide, and a method for adding body to a food product, characterized by adding said peptide are provided.

A method for producing tofu coagulant includes preparing a water phase of a mineral salt coagulant solution for tofu and an oil phase of a food fat derived from plant materials, and stirring and mixing, while cooling to 50 C. or lower, at least one of the water phase and the oil phase, or cooling to 50 C. or lower immediately after emulsification of the composition stirred and mixed. The tofu coagulant with a W/O type composition is formed.

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 soybean yogurt lactic acid bacterium-fermented soybean foodstuff.