Abstract: A partially heat denatured yolk prepared by heating a yolk fluid at the temperature from 65.degree. C. to 70.degree. C. and maintaining the said temperature for 5 minutes or more, which can improve the flavour, features and functions of yolk. The said partially heat denatured yolk can be prepared by heating by applying an electric current to the yolk. Further, an emulsion prepared by processing 30-95 weight parts of the partially heat denatured yolk together with 5-70 weight parts of oils and fats to obtain an O/W type emulsion can be used as an emulsifier. The emulsifying ability of said emulsifier can be improved by adding vinegar or acetic acid and/or salt.

Abstract: In charging a fluid molding material in an elastic molding die composed of a die body having an opening and a die support portion extending from the opening to the outside by pouring the molding material from the opening into time die body, the molding material in an amount of 1/5 to 3/5 of a volume of the die body is first charged, a molding material-charged portion of the die body is then crumpled or pinched, and then the entire die body is filled up with the molding material. The crumpling or pinching operation is achieved by such means as a blade shutter, pressing plates, air bags, or passing between two plates or conveyor belts, thereby charging the fluid molding material in the die body of the elastic-molding die without occurrence of air voids.

Abstract: A method of manufacturing hollow molded articles having a beautiful surface at a low cost and by a simple and efficient process includes providing a hollow elastic molding die made of an elastic film and having an opening port, feeding a material to be molded of an amount smaller than the internal volume of the elastic molding die into the elastic molding die through the opening port, closing the opening port, solidifying the material to be molded while the elastic molding die is rotated to all directions, and parting the solidified hollow molded article from the elastic molding die. Arrangement for preventing the elastic molding die from being deformed while it is rotated to all directions includes holding it firm by a solid holding member conforming to the external shape thereof or by positioning it in a fluid or powdery material holding member.

Abstract: A wheat preparation with a reduced content of proteins of molecular weights of not more than 30,000. A process for producing the same, and a processed food including the same are also disclosed. The processed food is effective for patients with allergy to wheat.

Abstract: A surface coating agent to be coated on the surface of an elastic molding die, which is a solvent solution of a polyurethane obtained by reacting a polyol with an aromatic polyisocyanate. The surface coating agent can be coated on the inside surface of the elastic molding die to form a coating layer, thereby obtaining a molding with surface gloss. Further, the surface coating agent can be incorporated with silicone and/or a fluorine compound to improve oil resistance of the elastic molding die, preventing the elastic molding die from being swollen by oil components of a molding material and improving durability. When a polyether type polyol is used as the polyol, water resistance of the elastic molding die can be even further improved. The surface coating agent using polycarbonatepolyol as the polyol has improved adhesion to the elastic molding die, thereby improving the durability.

Abstract: A taste-modification composition comprises adding one or more selected from the group consisting of salt, carbohydrate, organic acid, amino acid and protein to fresh Curculigo latifolia fruits, processed fruits there of or a curculin-containing material obtained therefrom.

Abstract: The emulsified taste-modifier composition of the present invention comprises Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained therefrom, an emulsifier, an aqueous phase and a fat component.

Abstract: The chewing gum of the present invention contains a coated material prepared by coating Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained therefrom with a coating agent.

Abstract: A method of providing hollow cast products using a filling unit wherein a non-solid material is filled into elastic molds having open bag shaped interior filling sections by a filling nozzle insertable internally of the filling sections of the elastic molds and a blowing nozzle for blowing air into the filling section, which includes: partly filling the filling sections of the elastic molds with the non-solid material, and blowing air into the partly filled filling sections before the material solidifies to blow the material upward and solidify the material on the inner peripheral surface of the filling sections.

Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

Abstract: A protein curuculin obtained by extracting from fresh Curculigo latifolia fruits or dried fruits thereof with an aqueous solution of a salt of a concentration of at least 0.01M; a taste-modifier for a sour material comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; a chewing gum composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; and a mouth-wash composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or curuculin-containing material obtained therefrom are disclosed.

Abstract: A method for processing a taste-modifier which comprises formulating a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom into granules or a film, thus stabilizing said taste-modifier and effectively utilizing the taste-modification effect of the same.

Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Curuculin is a coined name for protein extracted from C. latifolia. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

Abstract: A reinforcer for a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom, which comprises a material capable of lowering the concentration of divalent metal ions in the mouth and reinforces the taste-modification effect of said taste-modifier.

Abstract: Apparatus for producing cast products which include a filling unit wherein elastic moulds of open-bag shape are filled with non-solid materials, a solidifying unit wherein the materials are allowed to solidify in the elastic moulds, and a withdrawal unit wherein the solidified materials are withdrawn from the inside of the elastic moulds in the filling unit, the elastic mould is positioned under a vacuum when filling starts. The apparatus provides cast products without mould joint marks, low mould production costs and prevention of mould breakage as well as a great degree of production simplification.

Abstract: This invention relates to an edible emulsion which is stable during storage and carriage and the phases of which are reversed by mechanical working to form an oil-in-water type emulsion, containing a polyhydric alcohol fatty acid ester having a substantial proportion of a polyhydric alcohol fatty acid ester in an amount of about 0.25 - 2.5% by weight of said emulsion and a sucrose fatty acid ester having an HLB value of at least 10 in an amount of about 0.5 - 5% by weight of said emulsion.