Abstract: Provided is an oil and fat composition that can enhance the flavor of food without adversely affecting the flavor of the food by adding the composition to the food. The oil and fat composition of the present invention includes: an edible vegetable oil and fat extract of an acetic acid bacterium; and insoluble matter that is not passed through a mesh of 1 ?m and is derived from the bacterial cells of an acetic acid bacterium, the insoluble matter being 1% by mass or less.

Abstract: To provide an acidic liquid seasoning where a sour taste with an aqueous phase and a delicious taste with an oil phase are well balanced and these are felt in a well-differentiated manner. The present invention provides a packaged acidic liquid seasoning containing at least edible oil and fat, edible vinegar, a plant ground product, thickening polysaccharide, and water, and at least partially having an emulsified phase, wherein a content of egg yolk is 0% by mass or more and 0.001% by mass or less, the edible oil and fat contain flavor oil and/or an oil-soluble flavoring agent, a content of the edible oil and fat is 15% by mass or more and 50% by mass or less based on the total amount of the acidic liquid seasoning, a content of acetic acid is 0.3% by mass or more and 0.8% by mass or less based on the total amount of the acidic liquid seasoning, a viscosity of the acidic liquid seasoning at 25° C.

Abstract: An emulsified composition, which allows fat and oil to be easily and uniformly dispersed in a food or drink product when added to the food or drink product, is provided. The present invention provides an emulsified composition for adding fat and oil to a food or drink product, wherein the emulsified composition contains fat and oil, an ionic surfactant, and a polyhydric alcohol, a content of the fat and oil is 5% by mass or more and 65% by mass or less with respect to a total amount of the emulsified composition, a content of the ionic surfactant is 0.3% by mass or more and 6.0% by mass or less with respect to the total amount of the emulsified composition, the ionic surfactant contains at least lecithin and/or lysolecithin, the emulsified composition has a specific gravity of 1.0 or more at 20° C. and a viscosity of 60,000 mPa·s or less at 20° C., and a difference of L2 value-L1 value calculated by the following definition at 20° C.

Abstract: [Problem] Provided is a food composition containing acetic bacterial cells which has a good aroma, and a method of producing the food composition. [Solution] The food composition containing acetic bacterial cells of the present invention contains acetic acid and n-butyric acid, the peak area ratio between which is 40:1 to 1:20, as measured by solid phase micro extraction gas chromatography-mass spectrometry for odor components in the food composition. Surprisingly, such a food composition has a fermentative aroma like rice bran which can stimulate consumers' appetite.

Abstract: Provided is a norovirus deactivator, including a lysozyme component that includes at least one kind selected from lysozyme and/or a salt thereof, and a denatured product thereof.

Abstract: A food inspection apparatus includes: a conveyance unit; a light irradiation unit; an unit capturing an image of an inspection object A; a wavelength emphasis emphasizing a foreign substance specific wavelength characteristic of a foreign substance F from light having a wavelength of 300 nm to 1100 nm by using a first and/or second optical filter or a wavelength-specific light source; and an identification processing device identifying the foreign substance and including: a lightening unit normalizing the captured image with 256 or less of gradations into lightened data; and an identification unit having been provided with deep-learning of an identification processing of the foreign substance specific wavelength from the lightened data and identifying the foreign substance or a good item S in line from the lightened data obtained through capturing the image during conveyance of the inspection object.

Abstract: [Problem] To provide a sesame-containing liquid seasoning which has an enhanced aroma unique to sesame and also has an original aroma which is irresistible and addictive. [Solution] The present invention is a liquid seasoning containing sesame, including a linear alkanethiol and a dimethylpyrazine which is at least one of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, wherein the ratio of the peak area of the linear alkanethiol to the peak area of the dimethylpyrazine is 0.05 or more and less than 1.0 when the aroma components of the liquid seasoning are measured by solid phase microextraction-gas chromatography mass spectrometry. Such a liquid seasoning shows an enhanced aroma unique to sesame and an original aroma which is irresistible and addictive.

Abstract: [Problem] To provide a sesame-containing liquid seasoning which has an enhanced aroma unique to sesame and also has an original aroma which is irresistible and addictive. [Solution] The present invention is a liquid seasoning containing sesame, including a linear alkanethiol and a dimethylpyrazine which is at least one of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, wherein the ratio of the peak area of the linear alkanethiol to the peak area of the dimethylpyrazine is 0.05 or more and less than 1.0 when the aroma components of the liquid seasoning are measured by solid phase microextraction-gas chromatography mass spectrometry. Such a liquid seasoning shows an enhanced aroma unique to sesame and an original aroma which is irresistible and addictive.

Abstract: [Problem] Provided is a food composition containing acetic bacterial cells which has a good aroma, and a method of producing the food composition. [Solution] The food composition containing acetic bacterial cells of the present invention contains acetic acid and n-butyric acid, the peak area ratio between which is 40:1 to 1:20, as measured by solid phase micro extraction gas chromatography-mass spectrometry for odor components in the food composition. Surprisingly, such a food composition has a fermentative aroma like rice bran which can stimulate consumers' appetite.

Abstract: To provide a multidrug-resistant Gram positive bacteria antibacterial agent containing as an active ingredient a novel component to which multidrug-resistant bacteria are not resistant, and an external agent containing the same. The multidrug resistant Gram-positive bacteria antibacterial agent according to the present invention contains an amphipathic compound having an HLB value of greater than 9.5 and 20 or less and an acyl group as an active ingredient. The external agent according to the present invention contains the multidrug resistant Gram-positive bacteria antibacterial agent.

Abstract: The present invention relates to frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of ?-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more: H1=H2?H3 . . . (1). Here, H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2): y=?380.75x2+272.42x+17.257 . . . (2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.

Abstract: Disclosed is an acidic oil-in-water type emulsified condiment comprising one or more chelating agents selected from citric acid, malic acid, phosphoric acid, lactic acid, succinic acid, fumaric acid, gluconic acid, and EDTA, acetic acid, a sugar, a yolk, an edible oil, a thickener, and water, wherein the content of the edible oil is 1 to 40% by mass, and the acidic oil-in-water type emulsified condiment has a water activity of 0.90 to 0.96, a pH of 3.0 to 4.0, a viscosity (20° C.) of 50 to 600 Pa·s, and a b* value of 10 to 20 in an L*a*b* color system when preserved at 40° C. for 4 months.

Abstract: Provided is a norovirus deactivator, including a lysozyme component that includes at least one kind selected from lysozyme and/or a salt thereof, and a denatured product thereof.

Abstract: Disclosed is an acidic oil-in-water type emulsified condiment comprising 1 to 40% by mass of an edible oil, 30 to 60% by mass of water, a thickener, a yolk, a volatile acid, and a nonvolatile acid, wherein the mass ratio between the content of the volatile acid and the content of the nonvolatile acid is 1:50 to 20:1, and the acidic oil-in-water type emulsified condiment has a dissolved oxygen concentration of 0.1 to 10% O2, a pH of 3.0 to 4.0, a water activity of 0.90 to 0.96, and a viscosity (20° C.) of 50 Pa·s or higher.

Abstract: A method of producing a carboxymethyl-group-containing modified hyaluronic acid and/or a salt thereof includes a step of subjecting, in a water-containing solvent having a temperature of 30° C. or less, a dissolved raw material hyaluronic acid and/or a salt thereof to a reaction with a haloacetic acid and/or a salt thereof, the water-containing solvent including water or a liquid mixture of a water-soluble organic solvent and water, a ratio of the water-soluble organic solvent in the liquid mixture being 60 v/v % or less.

Abstract: Provided is a norovirus deactivator, including a lysozyme component that includes at least one kind selected from lysozyme and/or a salt thereof, and a denatured product thereof.

Abstract: Disclosed is an acidic oil-in-water type emulsified condiment comprising one or more chelating agents selected from citric acid, malic acid, phosphoric acid, lactic acid, succinic acid, fumaric acid, gluconic acid, and EDTA, acetic acid, a sugar, a yolk, an edible oil, a thickener, and water, wherein the content of the edible oil is 1 to 40% by mass, and the acidic oil-in-water type emulsified condiment has a water activity of 0.90 to 0.96, a pH of 3.0 to 4.0, a viscosity (20° C.) of 50 to 600 Pa·s, and a b* value of 10 to 20 in an L*a*b* color system when preserved at 40° C. for 4 months.

Abstract: Disclosed is an acidic oil-in-water type emulsified condiment comprising 1 to 40% by mass of an edible oil, 30 to 60% by mass of water, a thickener, a yolk, a volatile acid, and a nonvolatile acid, wherein the mass ratio between the content of the volatile acid and the content of the nonvolatile acid is 1:50 to 20:1, and the acidic oil-in-water type emulsified condiment has a dissolved oxygen concentration of 0.1 to 10% O2, a pH of 3.0 to 4.0, a water activity of 0.90 to 0.96, and a viscosity (20° C.) of 50 Pa·s or higher.

Abstract: Provided is a hyaluronic acid and/or a salt thereof having an average molecular weight of 3,500 or less, a proportion of disaccharide of 1 mass % or more and 30 mass % or less, a content of chlorine of 1 mass % or less, a content of sulfur of 1 mass % or less, and a bulk density of more than 0.25 g/cm3.