Abstract: A method for manufacturing a bread dough that includes preparing a bread dough using modified gluten obtained by heating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule at 1 part by weight or more per 100 parts by weight of the gluten at 70° C. or higher for 30 minutes or longer.

Abstract: The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for manufacturing the modified gluten. Provided is a method for manufacturing modified gluten which comprises a step for heating a solution containing gluten together with an organic acid having two or more carbonyl groups per molecule, said organic acid being used in an amount of 1 part by weight or more per 100 parts by weight of gluten, at 70° C. or higher for 30 minutes or longer.

Abstract: An object of the present invention is to provide a method for producing bai tang soup with high emulsion stability and a method for improving the emulsion stability of baitang soup. In a method for producing baitang soup which comprises adding oil and fat to an aqueous phase obtained by separating an oily phase from a meat extract and mixing and emulsifying the mixture, baitang soup with improved emulsion stability can be provided by making the isoelectric point of 30 wt % or more of the proteins contained in the aqueous phase at least 1.5 lower than the pH of the baitang soup.

Abstract: The present invention relates to a method for producing a pork bone extract and a method for sterilizing a pork bone extract. Specifically, it relates to a method for producing a pork bone extract which comprises ultra high temperature (UHT) sterilization at a temperature of 130° C. or below, and a method for sterilizing a pork bone extract which comprises subjecting the pork bone extract to UHT sterilization at a temperature of 130° C. or below. According to the present invention, a pork bone extract with a little burnt odor which can be stored for a long period of time can be provided.

Abstract: The present invention relates to a method for improving the preservation of a meat extract, which comprises a step for adding an emulsifier and a step for UHT sterilization, and also relates to a process for producing a meat extract, which comprises a step for adding an emulsifier and a step for UHT sterilization. The present invention also relates to a meat extract that is obtained by the process for producing thereof.

Abstract: A meat extract is provided such that it contains no detectable microorganisms other than spore-forming bacteria and includes 60 mmol/l or more of phosphate ion, preferably 60 to 500 mmol/l, more preferably 70 to 500 mmol/l, and even more preferably 70 to 200 mmol/l. Also a process for producing a meat extract is provided. The process includes obtaining a liquid extract from a material containing muscle tissues or bone tissues of livestock; adjusting the phosphate ion concentration of the liquid extract to 60 mmol/I or more; and then sterilizing at ultra-high temperature (UHT sterilization).