The disclosure discloses a Saccharopolyspora composition and its application in foods, and belongs to the technical field of food fermentation. The disclosure screens Saccharopolyspora hirsuta J2 and Saccharopolyspora jiangxiensis J3 that have an effect of reducing biogenic amine content from wheat koji, and the two strains are prepared into a Saccharopolyspora mixed preparation for use in a preparation process of a fermented alcoholic beverage, fermented food or fermented condiment, so that amino acid content and nutritional value of a fermented product can be improved while the biogenic amine content is reduced, thereby achieving effects of enhancing quality of the fermented food and improving safety of the fermented food, and therefore, the Saccharopolyspora composition has a broad application prospect.

The disclosure discloses a Saccharopolyspora composition and its application in foods, and belongs to the technical field of food fermentation. The disclosure screens Saccharopolyspora hirsuta J2 and Saccharopolyspora jiangxiensis J3 that have an effect of reducing biogenic amine content from wheat koji, and the two strains are prepared into a Saccharopolyspora mixed preparation for use in a preparation process of a fermented alcoholic beverage, fermented food or fermented condiment, so that amino acid content and nutritional value of a fermented product can be improved while the biogenic amine content is reduced, thereby achieving effects of enhancing quality of the fermented food and improving safety of the fermented food, and therefore, the Saccharopolyspora composition has a broad application prospect.

To provide a sheet-shaped food product which can retain properties and flavor of a raw food material, and has high flexibility. A sheet-shaped food product having a laminate structure in which two sheets each comprising a raw food material and a binding agent and substantially comprising no moisture retention agent are overlapped with each other and integrally formed, both two sheets having irregularities on an overlapping surface, wherein voids are formed between the overlapping surfaces of the two sheets correspondingly to each irregular shape, a mass ratio (WA/WT) of a dry mass (WA) of the raw food material to a total dry mass (WT) of the sheet-shaped food product is 85% or more, a mass ratio (WA/WB) of the dry mass (WA) of the raw food material to a dry mass (WB) of the binding agent is 7.4 or more and 13.5 or less, and a moisture content is more than 6.0% by mass and 10.0% by mass or less.

To provide a sheet-shaped food product which can retain properties and flavor of a raw food material, and has high flexibility. A sheet-shaped food product having a laminate structure in which two sheets each comprising a raw food material and a binding agent and substantially comprising no moisture retention agent are overlapped with each other and integrally formed, both two sheets having irregularities on an overlapping surface, wherein voids are formed between the overlapping surfaces of the two sheets correspondingly to each irregular shape, a mass ratio (WA/WT) of a dry mass (WA) of the raw food material to a total dry mass (WT) of the sheet-shaped food product is 85% or more, a mass ratio (WA/WB) of the dry mass (WA) of the raw food material to a dry mass (WB) of the binding agent is 7.4 or more and 13.5 or less, and a moisture content is more than 6.0% by mass and 10.0% by mass or less.

The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.

The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.

The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.

The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.

The present invention relates to a method for preparing a chicken frying powder using snow crab powder, more specifically to a method for preparing a chicken frying powder using snow crab powder in which snow crab powder is mixed as an ingredient of the chicken frying powder used at the time of chicken frying to have effects that the unique odor and fishy smell of chicken is removed by the snow crab powder and chitosan contained in the snow crab powder eliminates oil odor as well as makes chicken more tender.

The present invention relates to a method for preparing a chicken frying powder using snow crab powder, more specifically to a method for preparing a chicken frying powder using snow crab powder in which snow crab powder is mixed as an ingredient of the chicken frying powder used at the time of chicken frying to have effects that the unique odor and fishy smell of chicken is removed by the snow crab powder and chitosan contained in the snow crab powder eliminates oil odor as well as makes chicken more tender.