Abstract: A process for producing a potato product includes hermetically enclosing potatoes in a container having an average oxygen permeability of 5 cc/m2·day·atm or less, and heating the potatoes at 60 to 95° C., the potatoes being heated under conditions where dissolved oxygen content in the container becomes 5% O2 or less at least when heating is completed.

Abstract: A dispensing gun discharges a viscous liquid material through a plurality of discharge openings in equal amounts simultaneously. A dividing member divides a passage for the viscous liquid material into a first holding chamber and a second holding chamber and has a communicating opening preferably aligned with the axis of the passage. A flow of the viscous liquid material squeezed from a pouch and deviated from the axis of the passage is held temporarily in the first holding chamber and is forced through a communication opening into the second holding chamber along the axis of the passage. And the viscous liquid material held in the second holding chamber is distributed evenly to the discharge openings.

Abstract: The composition for forming an ink-receiver layer according to the invention comprises (A) a monomer component containing a monofunctional monomer; (B) a powder containing an egg white component; and (C) eggshell powder. The component (A) may further contain a polyfunctional monomer with two or more functions.

Abstract: The present invention provides an oil-in-water emulsified food product containing plant sterol, which has the effect of reducing the level of cholesterol in the blood, and having a smooth texture and excellent emulsification stability. Means for Solving the Problems: An oil-in-water emulsified food product containing a complex of plant sterol with egg yolk lipoprotein is provided. This oil-in-water emulsified food product can be obtained by a production method having a step wherein a liquid dispersion of a complex is prepared by adding a water-based medium as needed to egg yolk lipoprotein and plant sterol followed by stirring and mixing; a step wherein water-phase ingredient(s) are added as needed, stirred and mixed; and a step wherein oil-phase ingredient(s) are added and an emulsification treatment is performed.

Abstract: Problems to be Solved by the Invention: Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product. Means for Solving the Problems: A complex of plant sterol and egg yolk lipoprotein is provided. This complex can be obtained by stirring and mixing egg yolk liquid and plant sterol (preferably 185 parts by mass or less of plant sterol per 1 part by mass of egg yolk solids) in a water-based medium. This complex can be used in food products as a liquid dispersion or can be used as a dried powder.

Abstract: In the container-packed, oil-in-water type emulsified food product in accordance with the present invention, an oil-in-water type emulsified food comprises edible oils and fats, vinegar and egg yolk, and is packed and sealed in a container with an oxygen barrier property and has a dissolved oxygen concentration immediately after manufacturing is 0.8 to 8.1% O2. This container-packed, oil-in-water type emulsified food product demonstrates excellent flavor balance and small degradation of quality caused by oxidation during storage.

Abstract: There is disclosed a multi-chamber container comprising a resin film or sheet formed into a bag shape by heat-sealing and having a partition portion formed therein which includes a heat-sealed portion comprising a specific propylene-based resin composition obtained by multi-stage polymerization. The multi-chamber container has a large difference in heat-seal strength between the partition portion and peripheral portions of the container as compared to conventional containers, and facilitates control of the temperature of a heat-sealing mold upon formation of the partition portion. Further, the multi-chamber container is excellent in safety, flexibility, transparency and heat resistance and, therefore, can be used in medical applications.

Abstract: There are provided an oral skin improving agent that exhibits good skin improving effects when orally ingested, suppresses problems of discoloration and generation of unpleasant odor during storage, and has excellent storage stability; a food composition for improving skin containing this skin improving agent; and a skin improving method. The oral skin improving agent contains as a principal component refined hyaluronic acid having a purity of at least 90%, preferably at least 95%, and an average molecular weight in a range of 750,000 to 1,200,000, preferably 800,000 to 1,000,000. A person's skin can be improved by having the person ingest the oral skin improving agent such that the ingestion amount thereof is at least 5 mg per day.

Abstract: There are provided an oral skin improving agent that exhibits good skin improving effects when orally ingested, suppresses problems of discoloration and generation of unpleasant odor during storage, and has excellent storage stability; a food composition for improving skin containing this skin improving agent; and a skin improving method. The oral skin improving agent contains as a principal component refined hyaluronic acid having a purity of at least 90%, preferably at least 95%, and an average molecular weight in a range of 750,000 to 1,200,000, preferably 800,000 to 1,000,000. A person's skin can be improved by having the person ingest the oral skin improving agent such that the ingestion amount thereof is at least 5 mg per day.

Abstract: The present invention relates to a phospholipid composition comprising two or more phospholipids, the electric conductivity and pH of a 5 wt. % suspension of the phospholipid composition in deionized water being in the range of 130 to 220 .mu.S/cm and in the range of 6.5 to 9.5, respectively; a process for producing the same; and the use of the same.

Abstract: The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance. Further, a method for lyophilizing a food using the strain as an ice nucleus-forming substance is disclosed; wherein the method is carried out by adding the strain to the food, thereby freezing the food, and then vaporizing moisture from the frozen food to effect drying. The food types which may be lyophilized using the method include tea extracts, fruit juices, soy sauce, sauces, drippings, soups fermented soy bean paste and agar.

Abstract: The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance.

Abstract: The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance. In particular a method for freezing a substance is disclosed wherein the strain FERM BP-4191 is incorporated into an ice nucleus forming substance and added to a food substance. For example, the addition is conducted by contacting the surface of the substance or by blending, or by pouring thereon the ice nucleus forming substance onto the substance to be frozen.

Abstract: The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance.

Abstract: A hydroponic culture system comprising an angle panel having a plurality of holes for supporting plants with roots projecting through the holes, and a hydroponic solution feeding means comprising a hydroponic solution spraying means for supplying a hydroponic solution onto the roots of the plants and a hydroponic solution pumping means for supplying the hydroponic solution to the hydroponic solution spraying means, in which the hydroponic solution spraying mechanism is movable along the longitudinal direction of the angle panel, or the angle panel is disposed in a plant cultivation structure which is supplied with carbon dioxide through a duct for controlling the environment within the structure, or a plurality of angle panels are disposed in a plurality of rows and top edges of the adjacent angle panel rows are connected with canopies to form substantially triangular-sectioned spaces between the adjacent angle panel rows for enhanced lighting efficiency, thereby cultivating the plants systematically and almo

Abstract: A separate type dressing consisting of an oil phase and an aqueous phase separately contained, in which the oil phase consists of oils and fats containing a purified fish oil which is substantially free of fish smell components and precursors thereof, and the aqueous phase consists of vinegar containing one or more additives selected from the group including citrus flavor, soy sauce and miso.

Abstract: Encapsulation apparatus for forming capsules by dropping a coagulatable mixture into a coagulation tank, including a dropping tank with a perforated bottom and a coagulation tank beneath the dropping tank. The dropping tank has a shallow mid-section and deeper portions at the inlet and discharge ends. Pumps provide circulation between the discharge and inlet ends of the coagulation tank.

Abstract: A margarine containing fish oil with well-balanced nutritive qualities and no fishy odor, containing as at least a part of the liquid oil a refined fish oil produced by subjecting a mixture of a polyhydric alcohol, a monoglyceride and a fish oil to a preliminary molecular distillation to remove volatile components and deodorize the fish oil, subjecting the deodorized fish oil to further molecular distillation and recovering vaporized components as the refined fish oil.

Abstract: A strengthened gelling material containing dried egg albumen and one or more vitamin C compounds selected from the group consisting of vitamin C and vitamin C salts, and methods for manufacturing the strengthened gelling material including addition of vitamin C compounds to dry egg albumen, additional heat treatment of the above mixture, addition of vitamin C compounds to liquid egg white followed by drying, and additional heat treatment of the above dry mixture.

Abstract: A method for preparing fish-egg-like edible products like salmon roe consisting of capsules of thin gel membranes filled with an oil material and a viscous fluid separately contained therein comprising surrounding a viscous emulsion consisting of the viscous fluid and the oil material with calcium alginate membranes and separating the viscous emulsion into the viscous fluid and the oil material and the fish-egg-like edible product.