Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.

Disclosed herein is a shellfish analogue product which simulates the natural texture of real shellfish meat

An object of the invention is to provide a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v/v), which is excellent in robust feeling of drinking, excellent in sweetness in harmony with sourness, and has beer-like flavor. The means for solving the problems is a beer-taste fermented malt beverage containing a wort fermented liquid, having a genuine extract component of 3.5% (w/w) or more, and an alcohol concentration of less than 1% (v/v).

Provided is a supporting method of supporting production of a maple syrup liquid obtained by concentrating maple sap, the supporting method including: inputting initial supply liquid information including a sugar content and color information of a supply liquid that is maple sap before concentration; inputting concentration target information including a target sugar content of a concentrated liquid obtained by concentrating the maple sap; and outputting predicted color information indicating a color of the maple syrup liquid predicted based on the initial supply liquid information and the concentration target information.

A shearing blade is used in a filtration device including a filtering element having a filtering surface and a plurality of filter pores provided on the filtering surface for filtering unfiltered fluid introduced into a primary side, a scraper abutting the filtering element for cleaning the filtering surface by rotating in a rotational direction, a pillar provided in the primary side to which the scraper is attached, and a tube body. The front end portion of the shearing blade is at least disposed between the filtering surface and a circle defined by the outer circumferential end of the pillar in the radial direction, and the distance between the front end portion and the filtering surface in the radial direction is shorter than the distance between the rear end portion of the shearing blade and the filtering surface in the radial direction.

A method of preparing paprika red pigment with low polycyclic aromatic hydrocarbons includes (1) drying, crushing and granulating mature peppers to obtain pepper particles; (2) extracting the pepper particles with a vegetable oil in a rotocel extractor to obtain a paprika red pigment solution; (3) extracting the paprika red pigment solution with an ethanol solution in a liquid-liquid extractor to remove spicy substances; (4) running the paprika red pigment solution through a low-pressure chromatography column to remove polycyclic aromatic hydrocarbons; and (5) concentrating the paprika red pigment solution to obtain the paprika red pigment with low polycyclic aromatic hydrocarbons.

The process of producing concentrated maple sap can include concentrating the maple sap using membrane filtration to a sugar content of approximately 30° Brix, circulating the maple through a maple sap passage of a membrane, wherein the membrane contains the maple sap in a vacuum cavity, and evaporating the water from the maple sap across the membrane into the cavity. The concentrated maple sap having a sugar content above 50° Brix.

The invention relates to a composition comprising at least one first aminopeptidase and at least one second aminopeptidase, the first aminopeptidase representing up to 40% by weight relative to the total weight of the composition.

Disclosed is a continuous process for the purification of steviol glycosides such as Rebaudioside D and/or Rebaudioside M extracted from the dried stevia leaves or extracted from a fermentation broth using continuous simulated moving bed processes and nanofiltration without the addition of organic solvents to obtain a purified steviol product comprising sweet steviol glycosides. The sweet steviol glycosides can be used as substitutes for caloric sweeteners in beverages and in other food items.

To provide a modified protein having excellent gel forming property and chewy feel, a material for mineral preparation is a fired product of seed coats, leaves or stalks of buckwheat and is added to protein.