Abstract: A method for producing a fermented liquid having an acidity of pH 3 to 4, including colloidal particles having a particle size not exceeding 50 nm and short-chain fatty acids. The method includes providing fermentation apparatus including a plurality set of temperature-controlled fermentation containers at each stage of the multi-stage fermentation process; using a soft water as a starter, a seed bacterial liquid comprising seven species of fermentation bacteria (International Accession No. NITE BP-02945 to NITE BP-02951) including spore-forming Clostridium bacteria, controlled under a low temperature condition, and three kinds of fermented media derived from natural materials, produced by individually fermenting respective first medium of dried soybeans, second medium of mixed medium of dried plants consisting Taiso, Kukoshi, and Ukon, and third material of honey material; and producing the fermented liquid by multi-stage fermentation process.

Abstract: This application relates to a sweetening composition and a preparation method and use thereof. The method includes steps of obtaining mesophyll fragments of Rubus suavissimus S. Lee, extracting with water as a solvent, removing phenolic hydroxyl-containing components, concentrating, purifying, and water-phase crystallization to obtain a sweetening composition. The sweetening composition is white in color, with unobvious bitterness astringent taste. The sweetening composition contains 50% to 99% of Rubusoside based on a dry weight, and has an absorbance of less than 0.4 at a wavelength of 270 to 370 nm after being dissolved and prepared into an aqueous solution (with a solid content of 1%, w/w). By removing bitter glycosides and phenolic hydroxyl-containing components, this application makes the flavor of the sweetening composition better. In the preparation process of the sweetening composition of the this application, only purified water is used and no organic solvents are used.

Abstract: A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 ?m or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.

Abstract: The present invention relates to a method for preparation of a fermented Allium tuberosum composition which is obtained by inoculating and fermenting Allium tuberosum with yeast to generate nitrite ions and adding an anthocyanin to stabilize the nitrite ions, and to the fermented Allium tuberosum composition, whereby when ingested into the body, the natural nitrite ions are converted into nitric oxide to induce various biological activities such as hypotension, immunopotentiation, improved blood circulation, and the like. An anthocyanin can be obtained in the form of an extract from aronia, purple corn, black rice, berries such as blueberries and so forth, black bean, and the like and can improve the thermal stability of nitrite ions. Provided are thus a method for preparing a nitrite ion-stabilized, fermented Allium tuberosum liquid by adding an anthocyanin to a fermented Allium tuberosum liquid and a composition thereof.

Abstract: An avocado cutting method discloses feeding, orientation and traveling along multi-lanes of avocados (A), a pre-cutting stage to create an incision in the upper and lower portions of each avocado (A) while the avocado (A) is held with its axis stem-blossom vertically oriented, and a cutting stage for cutting each avocado (A) in the sides thereof in order to divide the avocado (A) into two halves with simultaneous hit on its pit. A multi-lane machine is also disclosed having a cutting section (54) with a plurality of pairs of separate cutting blades (55). The cutting section (54) has a plurality of plungers (56) in the form of rods, each plunger (56) being movable between the separate cutting blades (55) with respect to an upper head (43) to strike the pit (N) and move it inside the avocado (A) in order to detach it from the pulp (P).

Abstract: This disclosure describes methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield.

Abstract: The present invention relates to an all-purpose seasoning soy sauce composition, an all-purpose seasoning soy sauce manufactured using the same, and a method of manufacturing the same. The present invention also relates to an all-purpose seasoning soy sauce which has an inherently deep soy sauce flavor, imparts a sweet and sour taste, removes the fatty smell or fishy smell generated from fish or meat, is suitable for any dishes, improves the flavor of dishes, and is usable as a cham sauce.

Abstract: The present invention relates to a variant polypeptide having maltogenic alpha-amylase activity wherein the polypeptide comprises an amino acid sequence, which, when aligned with an amino acid sequence of SEQ ID NO: 1, comprises an amino acid substitution F188L/I, S200N, and D261G, and optionally a further amino acid substitution T288P, wherein the amino acid substitutions are determined with reference to SEQ ID NO: 1, and wherein the polypeptide has an amino acid sequence which has at least 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, or at least 99% identity to the amino acid sequence of SEQ ID NO: 1. The invention also relates to a process for the preparation of a dough or a baked product wherein the variant polypeptide is used.

Abstract: An edible ice cream cone spike with a top supporting and surrounding a scoop of ice cream, and a bottom configured to adhere infinitely many edible treats thereonto. This creates infinitely many flavor and texture combinations.

Abstract: Composites which include a polymer matrix having natural free volume therein and an inorganic or organic material disposed in the natural free volume of the polymer matrix are disclosed. In addition, methods for making a composite are described. A polymer matrix having free volume therein is provided. The free volume is evacuated, and inorganic or organic molecules are infused into the evacuated free volume of the polymer matrix. The inorganic or organic molecules can then be polymerized under conditions effective to cause the polymerized inorganic or organic molecules to assemble into macromolecular networks. Alternatively, where the polymer matrix contains a functionality, the inorganic or organic molecules can be treated underconditions effective to cause the inorganic or organic molecules to interact with the polymer matrix's functionality.

Abstract: The use of falling-film evaporation and a concentration means such as centrifugal separation to dehydrate and concentrate a water-in-oil polymer emulsion or suspension is disclosed. In a preferred embodiment, a water-in-oil polymer composition containing less than about 25% active polymer solids is dehydrated in falling-film evaporator to produce an evaporator concentrate containing less than about 5.0% water. The evaporator concentrate then flows to a separation device such as a centrifuge, wherein oil is removed to produce a composition that is substantially a polymer and emulsifying surfactant-in-oil composition containing in excess of about 60 weight % polymer solids. The centrifuge raffinate may optionally be treated in a second separation means to capture additional polymer solids, with optional recycle of the oil-rich raffinate. The concentrated polymer composition is preferably stabilized with a steric stabilizer to produce a free flowing liquid product.

Abstract: An ocular lens material made of a copolymer consisting essentially of (A) a polysiloxane macromonomer having polymerizable groups bonded by one or more urethane bonds to the siloxane main chain and (B) an alkyl (meth)acrylamide, wherein the weight ratio of the polysiloxane macromonomer to the alkyl (meth)acrylamide ranges from 10:90 to 90:10.

Abstract: The present invention provides a new and improved method of producing coating materials comprising the steps of providing a first organic material which is solid at room temperature, providing a second organic material which is solid at room temperature and which is substantially different in chemical composition from the first organic material, providing a source of supercritical fluid, providing a first container having a mechanical agitator, providing a second container, introducing the first and second organic materials and the supercritical fluid into the first container and mechanically agitating such materials and the supercritical fluid, and discharging the contents of the first container into the second container so as to collect substantially all of the first and second organic materials in the second vessel, the second container being maintained at a lower pressure than the first container.

Abstract: Aqueous dispersions of amine and ammonia salts of acrylic polymers having an acid value of from about 15 to about 100 and less than 2 weight percent organic solvent and a method of making such dispersions are described.

Abstract: This invention relates to a thixotropic laminating resin composition comprising an acid hardenable phenol-aldehyde resin, a highly dispersed hydrophobic amorphous silica and a viscosity modifier wherein the composition has a specified viscosity. Composites laminated with the above composition have improved dimensional stability and are resistant to combustion or smoke emission.

Abstract: Water-soluble, polymer viscosifiers of aqueous solutions, also known as gelling agents, can be suspended in a hydrocarbon carrier fluid, such as, diesel to prepare a liquid gel concentrate. When a liquid gel concentrate is added to an aqueous solution the gelling agent disperses into it and viscosifies it. To make an improved performance admixture for preparation of liquid gel concentrates and render the gelling agent suspendable in the hydrocarbon carrier fluid, it is first coated with a mixture of an oil-compatible polymer suspending agent, such as a polymer suspension, comprising a branched chain alkyl acrylate monomer copolymerized with a minor amount of hydrophilic monomer such as acrylic acid with an appropriate amount of internal crosslinking agent to control polymer particle size, and a surfactant such as a nonylphenol reacted with several moles of ethylene oxide, styrenated phenol ethoxylate, or a phosphate ester of styrenated phenol ethoxylate.