A method for producing yogurt includes steps of: (a) producing a lactic acid bacteria-containing fermentation broth by adding live lactic acid bacteria to a yogurt raw material and fermenting the yogurt raw material; and (b) producing a killed bacteria-containing liquor by killing the live lactic acid bacteria through a process of heat-treating the live lactic acid bacteria-containing fermentation broth. According to the method, it is possible to solve distribution and storage problems by dramatically overcoming the limitation of short shelf life under refrigerated storage conditions of existing yogurt, specifically, increasing the shelf life at room temperature (not refrigeration) of yogurt to at least 6 months, preferably about 1 year, while maintaining the taste, nutritional components, and special features of existing yogurt, through a process of fermenting a raw material using live lactic acid bacteria and killing the live lactic acid bacteria by heat treatment.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), ##STR00001##
wherein R.sup.1 is selected from the group consisting of OH and OCH.sub.3, and R.sup.2 is selected from the group consisting of H and OH, R.sup.1 and R.sup.2 comprise at least one OH group, and when R.sup.1 is OH then R.sup.2 is H (trilobatin), and when R.sup.1 is OCH.sub.3 then R.sup.2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), ##STR00001##
wherein R.sup.1 is selected from the group consisting of OH and OCH.sub.3, and R.sup.2 is selected from the group consisting of H and OH, R.sup.1 and R.sup.2 comprise at least one OH group, and when R.sup.1 is OH then R.sup.2 is H (trilobatin), and when R.sup.1 is OCH.sub.3 then R.sup.2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Embodiments herein include methods for producing black-eyed pea protein isolates and food and beverage products including the same. In an embodiment, a method can include tempering black-eyed pea seeds to 35-45% moisture content and holding 30-120 min, cracking the tempered seeds to loosen the hull and the meat, and separating these two fractions. The method can further include wet-grinding the meat fraction to a finer mash and lowering the pH of the black-eyed pea mash to about 1 to 3 in an aqueous solvent. The method can further include separating an acidic wet cake out from the acidic protein liquid fraction and raising the pH of the acidic wet cake to about 9 to 11 in an aqueous solvent. The method can further include separating alkaline wet cake out from the alkaline protein liquid fraction and combining the acid and alkali protein liquid fractions. Other embodiments are also included herein.

Inulin compositions and plant-based dairy milk alternatives containing these inulin compositions and processes for the preparation and use thereof.

Inulin compositions and plant-based dairy milk alternatives containing these inulin compositions and processes for the preparation and use thereof.

The purpose of the present invention is to provide a novel technology for altering the soybean flavor of a soybean beverage and improving the palatability of the soybean beverage. In the present invention, a nut-like flavor is imparted to a processed soybean beverage obtained according to a method for manufacturing the processed soybean beverage that includes a step for causing laccase to act on the soybean beverage.

The purpose of the present invention is to provide a novel technology for altering the soybean flavor of a soybean beverage and improving the palatability of the soybean beverage. In the present invention, a nut-like flavor is imparted to a processed soybean beverage obtained according to a method for manufacturing the processed soybean beverage that includes a step for causing laccase to act on the soybean beverage.

The invention provides a method for producing a soy milk fermentation product, comprising an enzyme treatment step of hydrolyzing soy milk with a peptide bond hydrolase to obtain a fermentation substrate, and a fermentation step of fermenting the fermentation substrate with lactic acid bacteria belonging to Lactobacillus brevis to obtain a fermentation product.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture at for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.