Abstract: A seasoning composition, which includes (A) sodium chloride, (B) potassium chloride, (C) at least two nucleotides, and (D) glutamic acid or salt thereof. The seasoning composition is characterized as having a weight ratio of the at least two nucleotides to the glutamic acid or salt thereof, (C):(D), of from 1:1 to 5:1, and a weight ratio of potassium chloride to the glutamic acid or salt thereof, (B):(D), of from 10:1 to 250:1. Also disclosed are comestibles containing the seasoning composition, and methods of enhancing an initial salty taste of comestibles with the seasoning composition.

Abstract: A method for producing stirred yogurt, whereby raw milk is treated with a protein glutaminase to form a modified milk prior to fermentation with a starter culture. After fermentation, a gel structure of the resulting yogurt is then disrupted to form the stirred yogurt. Under such a sequence, stirred yogurts are formed having sufficiently high viscosities without the need for thickeners or cross-linking enzymes.

Abstract: A process for producing a bone extract for food use which includes viscosity reduction of a raw material extract using a protease prior to its concentration.

Abstract: An immunostimulating agent, which can stimulate immunity effectively, is described. The immunostimulating agent contains an active ingredient including a calcium receptor activator such as ?-Glu-X-Gly [wherein X represents an amino acid or a derivative thereof other than Cys], ?-Glu-Val-Y [wherein Y represents an amino acid or a derivative thereof], ?-Glu-Ala, ?-Glu-Gly, ?-Glu-Met, ?-Glu-Thr, ?-Glu-Val, ?-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, ?-Glu-Met(O), ?-Glu-?-Glu-Val, ?-Glu-Val-NH2, ?-Glu-Val-ol, ?-Glu-Ser, ?-Glu-Tau, ?-Glu-Cys(S-Me)(O), ?-Glu-Leu, ?-Glu-Ile, ?-Glu-t-Leu, ?-Glu-Cys(S-Me), a cation having a valency of 2 or more, protamine, polylysine, spermine, spermidine, putrescine, cinacalcet, a cinacalcet analogue compound, and a salt of any one of the aforementioned components.

Abstract: A highly active L-isoleucine dioxygenase from Bacillus thuringiensis is provided. A method for manufacturing (2S,3R,4S)-4-hydroxy-L-isoleucine or a salt thereof by reacting L-isoleucine in an aqueous solvent in the presence of L-isoleucine dioxygenase and isolating (2S,3R,4S)-4-hydroxy-L-isoleucine is also provided.

Abstract: A highly active L-isoleucine dioxygenase from Bacillus thuringiensis is provided. A method for manufacturing (2S,3R,4S)-4-hydroxy-L-isoleucine or a salt thereof by reacting L-isoleucine in an aqueous solvent in the presence of L-isoleucine dioxygenase and isolating (2S,3R,4S)-4-hydroxy-L-isoleucine is also provided.

Abstract: A highly active L-isoleucine dioxygenase from Bacillus thuringiensis is provided. A method for manufacturing (2S,3R,4S)-4-hydroxy-L-isoleucine or a salt thereof by reacting L-isoleucine in an aqueous solvent in the presence of L-isoleucine dioxygenase and isolating (2S,3R,4S)-4-hydroxy-L-isoleucine is also provided.

Abstract: By using phospholipase C and/or phospholipase D when producing a processed meat product, water content released while the processed meat product is stored can be suppressed without adversely affecting the texture, such as the hardness and flexibility, of the processed meat product.

Abstract: A highly active L-isoleucine dioxygenase from Bacillus thuringiensis is provided. A method for manufacturing (2S,3R,4S)-4-hydroxy-L-isoleucine or a salt thereof by reacting L-isoleucine in an aqueous solvent in the presence of L-isoleucine dioxygenase and isolating (2S,3R,4S)-4-hydroxy-L-isoleucine is also provided.

Abstract: A highly active L-isoleucine dioxygenase from Bacillus thuringiensis is provided. A method for manufacturing (2S,3R,4S)-4-hydroxy-L-isoleucine or a salt thereof by reacting L-isoleucine in an aqueous solvent in the presence of L-isoleucine dioxygenase and isolating (2S,3R,4S)-4-hydroxy-L-isoleucine is also provided.

Abstract: A highly active L-isoleucine dioxygenase from Bacillus thuringiensis is provided. A method for manufacturing (2S,3R,4S)-4-hydroxy-L-isoleucine or a salt thereof by reacting L-isoleucine in an aqueous solvent in the presence of L-isoleucine dioxygenase and isolating (2S,3R,4S)-4-hydroxy-L-isoleucine is also provided.

Abstract: A highly active L-isoleucine dioxygenase from Bacillus thuringiensis is provided. A method for manufacturing (2S,3R,4S)-4-hydroxy-L-isoleucine or a salt thereof by reacting L-isoleucine in an aqueous solvent in the presence of L-isoleucine dioxygenase and isolating (2S,3R,4S)-4-hydroxy-L-isoleucine is also provided.

Abstract: A cooked rice food having improved physical properties and eating quality and an enzyme preparation for a cooked rice food can be produced by using transglutaminase and/or ?-glucosidase and glucose oxidase.

Abstract: The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme is added to raw milk to act on the milk protein in the raw milk.

Abstract: An immunostimulating agent, which can stimulate immunity effectively, is described. The immunostimulating agent contains an active ingredient including a calcium receptor activator such as ?-Glu-X-Gly [wherein X represents an amino acid or a derivative thereof other than Cys], ?-Glu-Val-Y [wherein Y represents an amino acid or a derivative thereof], ?-Glu-Ala, ?-Glu-Gly, ?-Glu-Met, ?-Glu-Thr, ?-Glu-Val, ?-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, ?-Glu-Met(O), ?-Glu-?-Glu-Val, ?-Glu-Val-NH2, ?-Glu-Val-ol, ?-Glu-Ser, ?-Glu-Tau, ?-Glu-Cys(S-Me)(O), ?-Glu-Leu, ?-Glu-Ile, ?-Glu-t-Leu, ?-Glu-Cys(S-Me), a cation having a valency of 2 or more, protamine, polylysine, spermine, spermidine, putrescine, cinacalcet, a cinacalcet analogue compound, and a salt of any one of the aforementioned components.

Abstract: Disclosed is an agent, ?-glutamylcysteine, which can effectively and safely stimulate the intestinal immune system. ?-Glutamylcysteine can be formulated in a pharmaceutical composition, a food, and/or a beverage, and used for the treatment or prevention of infectious diseases, diarrhea, polyps, tumors, enteritis or allergy.

Abstract: In the process of producing a fish paste product, adding a defined amount of a transglutaminase and ascorbic acid or a related compound thereof are added to material surimi can suppress changes in the physical properties of nerimi during the process of producing a fish paste product and a fish paste product having a preferable firmness and elasticity can be obtained even in the case of reducing the amount of material surimi.

Abstract: A novel aldolase is described. 4-hydroxy-3-methyl-2-keto-pentanoic acid, which is useful as an intermediate in the synthesis of 4-hydroxy-L-isoleucine, may be synthesized from acetaldehyde and ?-ketobutyric acid using a novel aldolase, which is derived from the genus Arthrobacter.

Abstract: A highly active L-isoleucine dioxygenase from Bacillus thuringiensis is provided. A method for manufacturing (2S,3R,4S)-4-hydroxy-L-isoleucine or a salt thereof by reacting L-isoleucine in an aqueous solvent in the presence of L-isoleucine dioxygenase and isolating (2S,3R,4S)-4-hydroxy-L-isoleucine is also provided.

Abstract: It is an objective of the present invention to provide a soothing agent and a food for treating fatigue whereby: physical strength can be quickly restored from exhaustion (a state with lowered spontaneous motility), such as after exercise or exhausting labor or upon awakening in the early morning; physical strength decline can be prevented; and physical strength can be maintained. In accordance with the present invention, a soothing agent and/or a revitalizing agent containing protein hydrolysates obtained by degrading substrate protein via germinated soybean cotyledon-derived thiol protease and/or microorganism-derived serine protease are provided.