Provided are a Bifidobacterium animalis subsp. lactis i797, a method for the separation and purification thereof, and a use thereof. The strain was is deposited in the China General Microbiological Culture Collection Center on Aug. 20, 2019, wherein the deposit address is Building 3, No. 1 Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO. 18403. The Bifidobacterium animalis subsp. lactis i797 can adjust the balance of intestinal flora, improve stool characteristics, and has a better survival rate in simulated digestive juice; in addition, after being stored at 37° C., a relatively high temperature which is suitable for the growth of lactic acid bacteria, same can successfully control post-acidification.

To provide an edible ingredient having an exceptional effect for enhancing umami.

An umami-enhancing composition having a carotenoid degradation product as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method that includes a step for adding a carotenoid to an edible oil and fat, and a step for degrading the carotenoid in the edible oil and fat. The carotenoid degradation product is preferably a degradation product of one or more selected from the group consisting of carotenes and xanthophylls. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for manufacturing a seasoning or extract or for enhancing the umami of a food product.

To provide an edible ingredient having an exceptional effect for enhancing umami.

An umami-enhancing composition having a carotenoid degradation product as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method that includes a step for adding a carotenoid to an edible oil and fat, and a step for degrading the carotenoid in the edible oil and fat. The carotenoid degradation product is preferably a degradation product of one or more selected from the group consisting of carotenes and xanthophylls. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for manufacturing a seasoning or extract or for enhancing the umami of a food product.

Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also disclosed are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also disclosed.

Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also disclosed are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also disclosed.

The present invention relates to: Two-spotted cricket powder and an extract thereof for food, drugs, and cosmetic materials; a preparation method of the Two-spotted cricket powder; a food composition or care food prepared using the powder; and uses of the food composition prepared using the Two-spotted cricket powder for the prevention and amelioration of sarcopenia and antioxidant effects. Sarcopenia-preventive functional food prepared using Two-spotted cricket is a highly value-added novel alternative protein-source food that can make a contribution in the future to the edible insects industry and across the industries related to functional food, inner beauty food materials, and food, and is also expected to contribute to diversifying food choices and improving nutrition among older populations that are increasing in an aging society.

A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate.

A process for producing a bone extract for food use which includes viscosity reduction of a raw material extract using a protease prior to its concentration.

Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.

Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.