Abstract: Provided is a method for producing a processed food, in which the generation of a sulfur smell or the imparting of an unpleasant flavor like an accumulated sulfur smell is suppressed. [Means for Resolution] Provided is a method for producing a processed food in which the generation of a sulfur smell is suppressed, including the following steps (A) and (B): (A) a step of bringing a transglutaminase and/or a reducing sugar into contact with a solid food material containing a protein as a main nutritional component; and (B) a step of subjecting the food material after the step (A) to a heat sterilization treatment.

Abstract: Breads having novel physical properties and a method of producing the breads are provided. Breads produced by fermentation and baking were rebaked after enzyme treatment to acquire breads having novel physical properties having appearance, texture, flavor, etc., equivalent to normal bread and easily chewable and swallowable even by a person having impaired chewing or swallowing functions such as an aged person.

Abstract: Provided are a method for producing highly nutritious, softened plant material that retains the form of the plant material, and softened plant material obtained using said production method. The highly nutritious, softened plant material that retains the form of the plant material is produced by introducing catabolic enzymes so that when the catabolic enzyme is introduced, the plant material and catabolic enzyme are brought into contact and reduced pressure treatment is performed multiple times so that the total time under reduced pressure is less than 12 minutes.

Abstract: A check valve in the three-way stopcock unit includes: a first housing having a valve seat in which an opening is provided; a second housing inserted into the first housing; and a valve element held between the valve seat of the first housing and an opening end portion of the second housing. The valve element has a substantially U-shaped cut line formed outside of an outer rim portion of the opening provided in the valve seat of the first housing, and inside of an inner rim portion of the second housing. A portion inside of the cut line is used as a switching valve, and the valve seat of the first housing and the opening end portion of the second housing are closed in a liquid-tight state at a portion outside of the cut line.

Abstract: An enzyme treatment solution of the present invention is adapted to be used in a softening method for softening an animal-based food material composed of meat or fish and shellfish by subjecting it to an enzyme treatment using the enzyme treatment solution. pH of the enzyme treatment solution is 8.0 or higher but lower than 10.5, and a salimeter measurement value obtained by measuring an electrolyte concentration of the enzyme treatment solution using a salimeter as a salt concentration is 0.7% or more but less than 3.0%. This makes it possible to reliably soften the animal-based food material while maintaining mouthfeel and flavor thereof, thereby obtaining a softened animal-based food material having smooth mouthfeel.

Abstract: An enteral nutrient gel that is excellent at maintaining its solid matter (gel) form in the stomach, does not readily disintegrate or dissolve with a change in pH, is stable in its physical properties even during long-term storage, and can be passed through a feeding tube. The enteral nutrient gel contains agar, alginic acid and/or a salt thereof, soybean protein or a hydrolysate thereof, calcium, magnesium, dextrin, and, optionally, an oligosaccharide, a disaccharide and/or a monosaccharide. A solid composition containing 8 to 30 wt % protein, 2 to 25 wt % fats, and 40 to 70 wt % dextrin is used in preparing the enteral nutrient gel.