The present invention provides a rice wrapper, in which an outer film divided into two can be easily removed. One side part of the rice wrapper 10, which includes one part of the outer film divided along the dividable section and an inner film 16a connected to the one part thereof, is separated from the other side part of the rice wrapper, which includes the other part of the outer film divided and an inner film 16b connected to the other part thereof, when the outer film 14 is divided along the dividable section 12, and a part of the dividable section 12 is connected to the one side part, and the one side part can be separated from the other side part, in one action, by pulling the dividable section 12.

The present invention provides a rice wrapper, in which an outer film divided into two can be easily removed. One side part of the rice wrapper 10, which includes one part of the outer film divided along the dividable section and an inner film 16a connected to the one part thereof, is separated from the other side part of the rice wrapper, which includes the other part of the outer film divided and an inner film 16b connected to the other part thereof, when the outer film 14 is divided along the dividable section 12, and a part of the dividable section 12 is connected to the one side part, and the one side part can be separated from the other side part, in one action, by pulling the dividable section 12.

The present disclosure provides, according to some embodiments, methods for continuously blanching a microcrop and high-concentration protein products derived therefrom. In some embodiments, the present disclosure provides a method of continuously blanching a biomass, the method comprising: contacting a first portion of the biomass with a blanching solution to generate a first blanched biomass; dewatering the first blanched biomass to generate a separated solution; collecting the separated solution; contacting a second portion of the biomass with the separated solution to generate a second blanched biomass; dewatering the second portion of the biomass to generate the separated solution; and drying at least one of the first blanched biomass and the second blanched biomass to generate at least one of a protein concentrate flake and a protein concentrate granule, with the protein concentrate flake or granule having at least 45% DMB protein and with the protein having a PDCAAS value of at least 0.88.

The present disclosure provides, according to some embodiments, methods for continuously blanching a microcrop and high-concentration protein products derived therefrom. In some embodiments, the present disclosure provides a method of continuously blanching a biomass, the method comprising: contacting a first portion of the biomass with a blanching solution to generate a first blanched biomass; dewatering the first blanched biomass to generate a separated solution; collecting the separated solution; contacting a second portion of the biomass with the separated solution to generate a second blanched biomass; dewatering the second portion of the biomass to generate the separated solution; and drying at least one of the first blanched biomass and the second blanched biomass to generate at least one of a protein concentrate flake and a protein concentrate granule, with the protein concentrate flake or granule having at least 45% DMB protein and with the protein having a PDCAAS value of at least 0.88.

The present invention relates to the use of a seaweed based food product that provides the color, texture and nutrients necessary to prepare a meat-like product that is capable of providing the consistency, texture and taste of a meat that is commonly consumed, including from animals such as a cow, a sheep, a pig, a chicken, a turkey, an ostrich and a fish. The seaweed-based food product can be derived from a red, brown or green seaweed that is capable of providing the taste, consistency and color, both when cooked and when raw, of a meat that is consumed.

The present invention relates to the use of a seaweed based food product that provides the color, texture and nutrients necessary to prepare a meat-like product that is capable of providing the consistency, texture and taste of a meat that is commonly consumed, including from animals such as a cow, a sheep, a pig, a chicken, a turkey, an ostrich and a fish. The seaweed-based food product can be derived from a red, brown or green seaweed that is capable of providing the taste, consistency and color, both when cooked and when raw, of a meat that is consumed.

[Problem to be Solved by the Invention] The present invention provides a novel functional supplement/dietary supplement that is inexpensive, abundant, easy to obtain and consume, is capable of preventing and improving voiding dysfunction, and has few side effects.

[Solution] In accordance with one aspect of the present invention, there is provided a functional supplement for preventing or improving voiding dysfunction, characterized by containing a seaweed extract extracted from seaweed using an alcohol solution or water. The voiding dysfunction is caused by benign prostatic hyperplasia or overactive bladder, and the seaweed is one seaweed selected from the group consisting of aosa, aonori, kombu, arame, kajime, wakame, mekabu, hijiki, mozuku, tengusa, dulse, iwanori, and akamoku, with akamoku being especially preferable.

[Problem to be Solved by the Invention] The present invention provides a novel functional supplement/dietary supplement that is inexpensive, abundant, easy to obtain and consume, is capable of preventing and improving voiding dysfunction, and has few side effects.

[Solution] In accordance with one aspect of the present invention, there is provided a functional supplement for preventing or improving voiding dysfunction, characterized by containing a seaweed extract extracted from seaweed using an alcohol solution or water. The voiding dysfunction is caused by benign prostatic hyperplasia or overactive bladder, and the seaweed is one seaweed selected from the group consisting of aosa, aonori, kombu, arame, kajime, wakame, mekabu, hijiki, mozuku, tengusa, dulse, iwanori, and akamoku, with akamoku being especially preferable.

The present invention relates to seaweed sourced food ingredient with improved functionality and improved sensory profile. The method of the invention contains a rehydrating step of pre-dried seaweed under combined control of temperature and pH, in the presence of a salt solution, in a way that said method does not lead to substantial chemical modification and extraction of phycocolloids in the seaweed, but still provides the food ingredient with improved functionality property and improved sensory profile.

The present invention relates to seaweed sourced food ingredient with improved functionality and improved sensory profile. The method of the invention contains a rehydrating step of pre-dried seaweed under combined control of temperature and pH, in the presence of a salt solution, in a way that said method does not lead to substantial chemical modification and extraction of phycocolloids in the seaweed, but still provides the food ingredient with improved functionality property and improved sensory profile.