The present application relates to: an edible sheet comprising a joined sheet, which comprises at least one grain sheet containing grains and at least one seaweed sheet containing seaweed, and a moisture prevention layer, which comprises a moisture prevention material formed on at least a part of one side surface of the joined sheet and/or one surface of the joining part at which the grain sheet and the seaweed sheet are joined in order to form the joined sheet; and an edible sheet preparation method comprising: a joining step of forming a joined sheet by joining at least one grain sheet containing grains and at least one seaweed sheet containing seaweed; and a step of forming a moisture prevention layer comprising a moisture prevention material on at least a part of one side surface of the joined sheet and/or one surface of the joining part at which the grain sheet and the seaweed sheet are joined in order to form the joined sheet, and comprising the steps of: including a joined sheet in which at least one grain sheet containing grains and at least one seaweed sheet containing seaweed are joined; and forming a moisture prevention layer on at least a part of one side surface of the joined sheet.

To provide an edible ingredient having an exceptional effect for enhancing umami.

An umami-enhancing composition having an oxidation treatment product of a palm-based oil and fat as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method including a step in which a palm-based oil and fat in which the total α-carotene and β-carotene content is 30 mass ppm or more and 2000 mass ppm or less is subjected to an oxidation treatment such that the peroxide value reaches 3 or greater and 250 or lower. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for: manufacturing a seasoning, an extract, or an oil and fat composition for cooking with heat; or enhancing the umami of a food product.

To provide an edible ingredient having an exceptional effect for enhancing umami.

An umami-enhancing composition having an oxidation treatment product of a palm-based oil and fat as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method including a step in which a palm-based oil and fat in which the total α-carotene and β-carotene content is 30 mass ppm or more and 2000 mass ppm or less is subjected to an oxidation treatment such that the peroxide value reaches 3 or greater and 250 or lower. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for: manufacturing a seasoning, an extract, or an oil and fat composition for cooking with heat; or enhancing the umami of a food product.

A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described. The present nvention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber.

The present invention relates to process for enlarging oleosomes and the process comprises subjecting isolated oleosomes to a high-shear mixing or a high-shear centrifugal force, and obtaining an oleosome composition. The invention further relates to oleosome compositions. It also relates to food and feed products, pharmaceutical products, personal care products, nutritional compositions and industrial products comprising said oleosome composition. The invention relates to the process of preparing nutritional compositions comprising oleosome compositions. The current invention further relates to the use of rotor-stator high-shear mixer and/or a disk-stack centrifuge for enlarging the average globule diameter of oleosomes in an oleosome composition

A method of dissolving C60 molecules including combining C60 molecules with a limonene composition to form a C60 mixture, and heating the C60 mixture to a predetermined temperature for a predetermined time period to dissolve the C60 molecules into the limonene composition to form a dissolved C60 mixture. The dissolved C60 mixture is homogenous and includes at least 16.67 mg of the dissolved C60 molecules per milliliter of the limonene composition.

A method of dissolving C60 molecules including combining C60 molecules with a limonene composition to form a C60 mixture, and heating the C60 mixture to a predetermined temperature for a predetermined time period to dissolve the C60 molecules into the limonene composition to form a dissolved C60 mixture. The dissolved C60 mixture is homogenous and includes at least 16.67 mg of the dissolved C60 molecules per milliliter of the limonene composition.

The present invention relates to typically homogeneous gel-like cellulose-based fiber products which do not contain hemicellulose but may nevertheless contain lignin. The invention relates also to a method for the production of such fibrous products, in which microcrystalline cellulose (MCC) is mixed into oil or water to form a fiber mixture, and is degraded into homogeneous form by mechanical treatment.

The present invention relates to typically homogeneous gel-like cellulose-based fiber products which do not contain hemicellulose but may nevertheless contain lignin. The invention relates also to a method for the production of such fibrous products, in which microcrystalline cellulose (MCC) is mixed into oil or water to form a fiber mixture, and is degraded into homogeneous form by mechanical treatment.

The present invention relates to an Agathobaculum sp. strain having prophylactic or therapeutic effects on autism spectrum disorders, and use thereof. When the intestinal microorganism Agathobaculum sp. strain of the present invention was orally administered to valproic acid (VPA)-induced autism model mice and BTBR autism model mice, the effects of remarkably improving autism spectrum disorders including repetitive behaviors, hyperactivity, social deficiency and cognitive/memory dysfunction of the mice were observed, as compared with a non-treated control. Accordingly, it may be usefully applied to foods, drugs, or feeds for preventing or treating autism spectrum disorders, and thus is very useful in the relevant industries.