Abstract: Disclosed is a method for producing a highly concentrated, rice-derived lactic acid fermented product which tastes highly sweet and sour, and of which the flavor and texture are excellent. In this method, unground, grainy rice is gelatinized and then it is liquefied and saccharified by the primary treatment with .alpha.-amylase and glucoamylase. After sterilization, it is inoculated with lactic acid bacteria and undergoes a secondary treatment with .alpha.-amylase and glucoamylase. The glucose produced thereby continuously ferments to lactic acid. Finally, high concentrated lactic fermented product, tasting sweet and sour, and having excellent flavor and texture, is produced.

Abstract: A process for preparing fatty fodder additives comprising mixing an emulsifier, a carrier and a fat material containing omega-3-fatty acids and selected from the class consisting of vegetable oil, animal fats, fatty acids and mixtures thereof to produce an emulsion, atomizing and drying the emulsion to produce a powdered fat and coating the resulting powdered fat with an enteric coating material thereby producing an enteric coated fatty fodder additive.

Abstract: A method for inhibiting the oxidation of edible oils and fats by forming a reverse micelle by admixing a mixture of an aqueous solution containing a water-soluble antioxidant with a surfactant and said oils or fats.

Abstract: Dehydrated flavorings are produced by using the blood of livestock including hydrolysis of the blood to convert protein to amino acid form, passing the hydrolyzed suspension through a granular type active charcoal column to remove poor color and odor properties from the hydrolyzed suspension, removing salt from the suspension by filtering, causing the suspension to taste meat-like by allowing it to react with sugars, and then powdering the suspension to produce a powdered blood product.