Abstract: The invention discloses a bait for fishes and shellfishes characterized in that the bait comprises a matrix material containing a microorganically fermented product of a plant residue obtained by separating from a plant at least one liquid selected from the group consisting of vegetable juice, fruit juice, plant essential oil, juice extracted from a processed plant product, plant milk and mixtures thereof, or disintegrated product of said microorganically fermented product, wherein the matrix material has incorporated therein (A) an amino acid having 2 or 3 carbon atoms, and (B) amino acid having at least 4 carbon atoms in an (A)/(B) molar ratio of 1:1 to 40:1.

Abstract: A method for manufacturing limonoid glucosides that is superior in terms of industrial productivity is described. The method includes a step in which a raw material composed of citrus juice and/or molasses is passed through a flow passage equipped with an adsorbent having limonoid glucoside adsorptivity, after which the limonoid glucosides that have been adsorbed by the adsorbent in the flow passage are eluted into a solvent using a solvent capable of dissolving the limonoid glucosides, which yields a liquid containing limonoid glucosides.

Abstract: An apparatus for extracting the pulp from citrus fruits for the preparation of a fruit drink containing separate juice vesicles or sacs of the pulp comprises a plurality of clamps mounted on the periphery of a rotary drum to hold the halves of the fruits each divided into two across the core, with the cut surfaces exposed, a rotating shaft located opposite to one of the clamps in gripping position and substantially aligned to the core of each clamped half of the fruits for rotation about the common axis, and a nozzle having an opening provided radially with respect to the core of each halved fruit and attached to the end of the rotating shaft, whereby the pulp in the form of separate juice sacs is forced out of the halves by a jet of fluid from the nozzle.

Abstract: A method and an apparatus for processing citrus fruits into a drink, which is the juice of the fruits containing separate juice vesicles, or sacs, of the pulp, by cutting the fruits into pieces and directing jets of a fluid against the cut surfaces, thereby separating and forcing the pulp in the form of separate sacs away from the peel and segmental membrane of the fruit pieces.