Abstract: An object of the present invention is to provide a fermented product containing equol-producing microorganisms in the state of living cells by which equol production ability is maintained. When producing a fermented material by using an equol-producing microorganism, with soybean powder or soybean milk as raw materials, (1) preparing a mother starter by fermentation under anaerobic conditions by using an equol-producing microorganism in the presence of a daidzein species at pH 5.0 or higher, (2) preparing a bulk starter by fermentation under anaerobic conditions by using said mother starter in the presence of a daidzein species at pH 5.0 or higher, and (3) preparing a fermented material by fermentation by using said bulk starter in a medium containing soybean powder or soybean milk, enables production of a fermented material containing microorganisms in the state of living cells in which the equol production ability is maintained.

Abstract: Disclosed herein is a purification method characterized by adding a chitosan powder or a chitosan-coated substance, and optionally further adding a silica sol to liquor and filtering the mixture by a filter machine to remove unsaturated fatty acids, compounds of unsaturated fatty acids with metal ions, or fusel oil from the liquor.

Abstract: The present invention provide a gelatinous food product for supplying balanced nutrition, which is a gel of an emulsified mixture comprising 10 to 50 wt. % of total solid content on a dry weight basis and 50 to 90 wt. % of water, the solid content contains 30 to 90 wt. % of saccharide, 5 to 40 wt. % of lipid, 2 to 60 wt. % of protein, 0.2 to 5 wt. % of organic acid, 0.2 to 5 wt. % of organic acid salt, 0.2 to 5 wt. % of emulsifying agent and 0.2 to 5 wt. % of gelling agent, the food product having a pH of 3.3 to 4 and being a composite of an isoelectric gel of the protein and a heat-soluble gel formed with the gelling agent. The invention also provides a process for preparing the food product. The gelatinous food product of the invention is particularly suitable for nutrition of patients with dysphagia, since it comprises various nutrients in suitable proportions and has good eating qualities, for instance, ease of swallowing even by patients with dysphagia, owing to the soft jelly form.

Abstract: There is disclosed a process for producing a lipoprotein-containing substance having a reduced lipid content. The lipid content is reduced by treating a lipoprotein-containing substance with at least one enzyme selected from the group consisting of proteolytic enzymes and lipolytic enzymes and then bringing the substance into contact with a sub- or supercritical fluid to extract a lipid from the substance. The lipid extracted from the substance is separated from the fluid which may be used again in the extraction step. Also disclosed is a food whose raw material is a lipoprotein-containing substance having a reduced lipid content obtained by the above process.

Abstract: The invention presents a low calorie food material in dry granular state containing a starch such as processed starch, and a dextrine, a konjak mannan or other gelling agent, and a cellulose powder or other white turbid matter.The food material becomes, when water is added, a rice-like food possessing the same appearance and properties as cooked rice.

Abstract: A liquid egg having a reduced cholesterol content and a flavor and taste which is comparable to conventional liquid egg is disclosed. The liquid egg is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg.

Abstract: The present invention provides a process for preparing a food material, the process comprising the steps of: concurrently dehydrating and shaping a hydrated fibrous material (HFM) by compression which material is prepared from soybean protein; and heating the obtained shaped product in a compressed state.

Abstract: The present invention provides a novel nucleoside oxidase YT-1 serving as an enzyme for catalyzing oxidation reaction of a nucleoside, and oxidase being characterized in that the oxidase causes the nucleoside to react with molecular oxygen to produce a nucleoside-5'-carboxylic acid via a nucleoside-5'-aldehyde without producing hydrogen peroxide, a process for producing the enzyme, a novel microorganism having ability to produce the enzyme, and a novel analysis or assay method for nucleosides and the like utilizing the enzyme.

Abstract: A process for producing liquid egg having a reduced cholesterol content having flavor and taste comparable to conventional liquid egg having a normal cholesterol content is disclosed. The liquid egg having a reduced cholesterol content is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg. Food whose raw material is the liquid egg having a reduced cholesterol content produced by the above process is also disclosed, as well as a new use for a wetted wall column system for producing the liquid egg noted above.

Abstract: Disclosed is a process for the production of a low cholesterol all-vegetable meat analog from texturized vegetable protein (TVP) resembling a natural meat product in appearance, texture, flavor, cooking characteristics, and eating qualities, comprising:(A) hydrating TVP;(B) disintegrating the TVP;(C) washing the TVP;(D) dehydrating the TVP;(E) denaturing and dehydrating, or dehydrating, the TVP from step (D) and combining the TVP with a hydrated binder and additional ingredients, or combining the TVP from step (D) with a binder and additional ingredients without hydration, thereby giving a mixture of the TVP, binder and additional ingredients having a desired range of moisture level;(F) stuffing the mixture into a casing; and(G) heat-setting and sterilizing the stuffed mixture for a time and at a temperature effective to complete binding and sterilization.

Abstract: A cardboard container with anti-slip property is disclosed. It has a synthetic resin layer formed of thermoplastic synthetic resin fine hollow particles of 5 to 50 microns in diameter containing one or more of an inert gas, an active gas, a nonvolatile liquid and a volatile liquid coupled by a synthetic resin component exhibiting an action of a binder. The synthetic resin layer is formed on the outer surface of at least one of bottom and upper walls of the container on the entire surface or a portion of the surface as a spot, a lattice or a stripe. Thus, particular means are not necessary to handle the cardboard container such as packing with a film or binding with bands after stacking a plurality of containers. The anti-slipping effect remains even after the stacked containers are sorted and transferred.