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.

Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

A process for processing soybeans, said process comprising separating the soy sauce from a fermented mixture through decanting and splitting the soybeans into discernible pieces.

A process for processing soybeans, said process comprising separating the soy sauce from a fermented mixture through decanting and splitting the soybeans into discernible pieces.

The purpose of the present invention is to continuously and inexpensively provide an amino acid containing glycosylation composition from rice. The method for producing an amino acid containing glycosylation composition derived from rice according to the present invention is characterized by comprising: a step for compressing and kneading rice powder or rice grains within a cylinder by using an extruder to break an α-1,4 bond in starch, and, a step for breaking the α-1,4 bond in starch and/or an α-1,6 bond in starch by adding an enzyme into the cylinder. Furthermore, in a preferable embodiment of the method for producing an amino acid containing glycosylation composition derived from rice according to the present invention, a step for adding water to the rice powder (or rice grains) is further carried out as preparation.

The purpose of the present invention is to continuously and inexpensively provide an amino acid containing glycosylation composition from rice. The method for producing an amino acid containing glycosylation composition derived from rice according to the present invention is characterized by comprising: a step for compressing and kneading rice powder or rice grains within a cylinder by using an extruder to break an α-1,4 bond in starch, and, a step for breaking the α-1,4 bond in starch and/or an α-1,6 bond in starch by adding an enzyme into the cylinder. Furthermore, in a preferable embodiment of the method for producing an amino acid containing glycosylation composition derived from rice according to the present invention, a step for adding water to the rice powder (or rice grains) is further carried out as preparation.

Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.

Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.

A fermentation of a milk source with Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) to form a fermented milk product. The fermented milk product has at least a cream flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry. A use of a lactic acid bacterium, Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) for the manufacture of butter-cream flavouring milk ingredients containing at least one of diacetyl, acetoin and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione.