The present disclosure provides composition and methods to improve the nutritional status of a subject, as well as aid in the maturation of the gut microbiota of a subject. The disclosure encompasses edible compositions that, when eaten in a manner described herein, impacts the subject's gut microbiota by changing the relative abundances of a plurality of health-discriminatory gut taxa in a statistically significant manner towards chronologically age-matched healthy subjects.

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

Proteins are obtained from soy milk by concentrating the soy milk while increasing the dry matter content. A water-soluble organic solvent is added to the soy milk to form an organic-aqueous suspension in such a way that a shift in the solubility equilibrium occurs due to the addition of the organic solvent and a displacement extraction takes place. The volume of added organic solvent in step iii is selected such that the content of organic solvent of the organic-aqueous suspension is at least 15% by volume. The suspension is adjusted to a pH value of less than pH=7, forming at least one protein phase. The protein phase, with a residual oil content of less than 5 wt. %, based on the dry substance content of the protein phase, is separated from the suspension.

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.

A low or no refined sugar, high protein shelf stable food is described. A shelf stable food includes an aggregate component held together with a continuous phase that includes a water soluble protein and a soluble fiber, where the water soluble fiber contributes substantially all binding activity of the continuous phase. Methods of making a shelf stable food are also described.

The present disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature. According to the method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, of the present disclosure, a distinctive deep and pleasant flavor of the Traditional Korean fermented soybean paste due to the combinative fermentation is maintained by mixing the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste, and the protein degradation rate is increased using the high protease activity of the modified fermented soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a fermented soybean paste of the present disclosure, the mixed fermented soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a fermented soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Traditional Korean fermented soybean paste is maintained, so that a fermented soybean paste with excellent quality can be mass-produced.

The present disclosure relates to a method for preparing an aglycone or hydrolyzed glycoside converted from a glycoside and, specifically, to a method for preparing an aglycone or hydrolyzed glycoside from a glycoside by converting a glycoside into an aglycone form or hydrolyzed glycoside by using a microorganism producing β-glycosidase, and then recovering the aglycone or hydrolyzed glycoside accumulated in the cells of the microorganism.

The present disclosure provides for improved oilseed extraction methods using sequential extractions with polar solvents and non-polar solvents or extractions with an azeotrope of a polar solvent and a non-polar solvent to produce oilseed meal concentrates having increased protein content and reduced soluble carbohydrate and anti-nutritional compound content.

The present subject matter is directed to a food composition for human consumption comprising a plurality of soy ingredients, wherein the plurality of soy ingredients comprise flesh and skin from soy, and wherein the plurality of soy ingredients further comprise a soy construct comprising one or more of 359 soy proteins found in immature soy (KH 111) and mature soy (KH 103). The present subject matter is directed to a method of treating certain diseases in a patient comprising administering the food composition to a patient in need thereof. The present subject matter is further directed to a method of preparing a soy construct by processing Glycine max plants.

Tofu is typically sold saturated in liquid, and in order for the tofu to take on a desired flavour, the liquid content of the tofu must first be reduced. The present invention provides a method of reducing the liquid content of tofu and a tofu press 10, comprising: a tray 20 for receiving tofu 30 therein; a pressure member 80 for applying pressure to the tofu 30 within the tray 20; and a toggle latch 120 releasably coupleable between the tray 20 and the pressure member 80 such that pressure is applied to the tofu 30 within the tray by the pressure member 80.