A method for producing a rich taste imparting substance-containing yeast, where the method includes: a yeast proliferating step of culturing a yeast that is modified to have a reduced acetolactate synthase activity in cells, and has isoleucine and valine requirements in a culture medium containing isoleucine and valine, to proliferate the yeast; and a rich taste imparting substance producing step of culturing the yeast with addition of valine to the culture medium when an isoleucine content in the culture medium is less than 0.2% by mass, to produce a rich taste imparting substance, wherein the rich taste imparting substance is at least one of γ-Glu-Abu and γ-Glu-Abu-Gly.

A prophylactic agent for spontaneous cancer may contain a plant fermentation product as a mixture of (a) to (g), fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, Vitis coignetiae berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Moms leaf, fish mint, Japanese mugwort, Sasa veitchii, and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake. A SAM evaluation system and/or SAMP mouse may evaluate such cancers and/or substances thereon.

The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate: a. 15-50 wt. % water; b. 15-60 wt. % edible oil; c. 13-40 wt. % by dry weight of non-gelatinised starch; d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na.sup.+, K.sup.+ and combinations thereof; e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; and f. 0-10 wt. % of vegetable powders and/or vegetable extracts; wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1. The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.

The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate: a. 15-50 wt. % water; b. 15-60 wt. % edible oil; c. 13-40 wt. % by dry weight of non-gelatinised starch; d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na.sup.+, K.sup.+ and combinations thereof; e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; and f. 0-10 wt. % of vegetable powders and/or vegetable extracts; wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1. The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.

A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.

A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.

Provided is a technology to enhance the saltiness of food. The saltiness of food is enhanced by adding the following ingredients (A) to (D): (A) potassium chloride; (B) arginine or a salt thereof; (C) lysine or a salt thereof; and (D) a nucleic acid-containing yeast extract.

A method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species Lactobacillus rossiae (DSM 15814.sup.T) or with lactic acid bacteria of at least two kinds of species including Lactobacillus rossiae (DSM 15814.sup.T). Furthermore, a corresponding food and corresponding uses are claimed.

A method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species Lactobacillus rossiae (DSM 15814.sup.T) or with lactic acid bacteria of at least two kinds of species including Lactobacillus rossiae (DSM 15814.sup.T). Furthermore, a corresponding food and corresponding uses are claimed.

The present invention provides a method for manufacturing filling bag product of tremella mixed raw materials. Firstly, tremella raw material is put into a container of a drying system. Next, the tremella raw material is baked in the container of the drying system to dry the tremella. Then, the dried tremella raw material is placed into a grinder to grind it into tremella powder. Subsequently, the tremella powder is added with formula raw materials to evenly mix in a mixer to form tremella mixed liquid. Then, a filling machine is used to fill the tremella mixed liquid into a small package to form a tremella filling bag product.