Morinaga Milk Industry Co., Ltd.

The Research and Development Association for Membrane Applications To

Iwase Cosfa Co., Ltd.

Mamoru Tomita

Seiichi Shimamura

Mitsunori Takase

Yasuo Fukuwatari

Yoshitaka Tamura

Hiroshi Miyakawa

Teruhiko Mizota

Wayne R Bellamy

Koji Yamauchi

Hitoshi Saito

Shigeo Okonogi

Hiroyuki Wakabayashi

Kozo Kawase

Kazuyoshi Sotoyama

Tsutomu Kudo

Susumu Kobayashi

Toshio Tomimura

Hiroaki Abe

Masanori Hattori

Katsuhiro Ogasa

Norio Ishibashi

Yuzo Asano

Ryo Kato

Shoji Wakao

Taro Nagasawa

Kenji Mizuguchi

Tomokazu Obayashi

Sadayuki Kokubo

Kenji Nishi

Kouzou Kawase

Yukiko Tokita

Koichi Matsumoto

Satoshi Nakano

Toshio Ohashi

Hirotoshi Hayasawa

Takashi Suzuki

Kiyotaka Takahashi

Hideo Shidara

Yusuke Miyazaki

Kunisuke Kuwahara

Joji Ono

Nobuo Seki

Yuriko Iiyama

Hirohiko Nakamura

Nobuyuki Motoyoshi

Koji Sayama

Nobuo Ichihashi

Itsuko Suzawa

Kenji Kiyotaki

Kazuyoshi Nanba

Yukiko Tokida

Kouzo Kawase

Koichi Sugawara

Katsuto Okada

Kaichiro Takahashi

Atsushi Nakajima

Haruo Endo

Koji Inagaki

Norio Sato

Eiji Nagao

Tomoyuki Hagiwara

Hiroyuki Matukuma

Masanobu Nojiri

Seiji Kawaura

Takesi Kitazawa

Kohji Yamauchi

Kohzo Kawase

Tutomu Kudo

Wolfgang Konig

Daiki Tanno

Yukio Tokita

Mizuo Tsuda

Ryozo Watanabe

Michio Ikeda

Kazumi Sakurai

Ichizo Shinoda

A lactulose-containing powder composition is produced by preparing a raw material liquid so that a lactulose content within a powder produced following spray drying is 10 to 50% by weight, a protein content is 0.2 to 9.0 parts by weight per 1 part by weight of lactulose, and a chlorine content is no more than 0.08 parts by weight per 1 part by weight of protein, and subsequently subjecting this raw material liquid to spray drying.

Process for producing lacturose-containing powder composition, lacturose-containing powder composition obtained by the process and feed additive

The purpose is to provide noodles having excellent texture and good taste that contain tofu puree having specific physicochemical properties, and relates to noodles containing tofu puree having the following physicochemical properties: a) viscosity of 20 to 3,000 mPa&middot;s, b) dynamic storage modulus of 0.2 to 600 Pa, c) dynamic loss modulus of 0.2 to 250 Pa, and d) the average particle diameter of particles contained in the tofu puree of 2 to 15 &mgr;m and the 90% particle diameter of the particles of 35 &mgr;m or smaller.

Noodles containing tofu puree

A growth promoting composition which significantly grows and does not produce any side effect such as diarrhea, and a blend comprising the above composition and other edible ingredients, and the composition comprises at least one oligosaccharide selected among lactulose, fructo-oligosaccharide, and galacto-oligosaccharide, and raffinose as the active ingredients.

Lactobacillus bifidus growth promoting composition and use thereof

A process for the preparation of an instant agar medium which can be immediately used as a culture medium merely by heating a container packed with the agar medium just before the use for a short time, can be stored for a long period and little suffers from the deterioration of medium components. Specifically, a process for the preparation of an instant agar medium which can be dissolved by heating for a short time just before the use, characterized by dissolving under heating 10 to 80 wt. % of a prescribed amount of agar to be used in an agar medium in part of a prescribed amount of water to be used therein, cooling the obtained solution, separately dispersing or dissolving the rest of agar and the other culture medium components in the rest of water, mixing the cooled solution with the separately prepared dispersion or solution, adjusting the viscosity of the obtained fluid to 40 to 4,000 mPa&middot;s, packing the resulting fluid into a container, hermetically sealing the container, and sterilizing it.

Process for the preparation of instant agar medium

A soybean curd puree which can be applied to various foods and are useful for expansion of applications of soybean milk, and a process and apparatus for preparing the same, and the apparatus includes a system in which a raw material tank, heating apparatus, a holding pipe, first emulsifying dispersion apparatus, cooling apparatus and second emulsifying dispersion apparatus are arranged in that order, and coagulant supply apparatus connected between the heating apparatus and the holding pipe, and the process includes adding the coagulant to the soy milk, holding the temperature thereof at 40 to 90&deg; C. to form a coagulated product, pre-crushing the product by the first emulsifying dispersion apparatus, followed by cooling to 10 to 35&deg; C., and crushing the product by the second emulsifying dispersion apparatus into particles having the average particle diameter of 2 to 15 &mgr;m and 90% particles diameter of not more than 35 &mgr;m.

Soybean curd puree, and process and apparatus for preparing the same

Lactoferrin tablets comprising as the active ingredients lactoferrin and lactulose and having a horizontal hardness of at least 4 kg and a vertical hardness of at least 3 kg; and lactoferrin tablets comprising as the active ingredients a microbial cell powder of at least one microorganism selected from among lactic acid bacteria, lactoferrin and lactulose and having a horizontal hardness of at least 4 kg and a vertical hardness of at least 3 kg. These tablets can be produced by using the conventional tableting apparatuses and yet have high hardness. Thus, they do not adhere to the inner wall of the oral cavity and have a favorable taste. Since no excessive tableting pressure is needed in the production process, moreover, these tablets can contain much viable cells of lactic acid bacteria, though they are in the form of rigid tablet.

Lactoferrin tablets

Antioxidant

Antimicrobial agents and method for treating products therewith

Digestive tract cell activating agent of EGF and lactoferrin

Immunostimulatory agent

An antimicrobial peptide containing at least the following amino acid sequence, or a derivative thereof, an antimicrobial agent containing said antimicrobial peptide or a derivative thereof as active components at a concentration of at least 1 .mu.M, an antimicrobial composition containing said antimicrobial peptide or a derivative thereof, and a method for processing products which uses the antimicrobial agent containing at least said antimicrobial peptide or a derivative thereof:

Antimicrobial peptide and antimicrobial agent

An antimicrobial peptide containing an amino acid sequence comprising at least from three to six arbitrary amino acid residues, or a derivative thereof, an antimicrobial agent containing said antimicrobial peptide or a derivative thereof as active components at a concentration of at least 2 .mu.M, an antimicrobial composition containing said antimicrobial peptide or a derivative thereof, and a method for processing products which uses the antimicrobial agent containing at least said antimicrobial peptide or a derivative thereof.

The present invention provides a method for production of a spread, comprising the steps of:

Spread and a method for production of said spread

An ice cream having a property of excellent meltdown in the mouth, a fat content of 5 to 18% by weight and an overrun of 10 to 150% by weight, containing air cells of 60 .mu.m or more in diameter at a ratio of at least 80% of the total air cells, is disclosed. Further, a process for producing an ice cream having a property of excellent softness even at a freezing temperature, which comprises incorporating air into an ice cream mix in a first cylinder of the cylinders of two linked continuous freezers to give an overrun, transferring the mix to a second cylinder at a specific temperature, and then mixing and kneading the mix in the second cylinder without giving any additional overrun. In the process for production, an apparatus characterized by having a pipeline linking an apparatus for supplying the rest of an ice cream mix to a pipeline linking the first cylinder and the second cylinder of the cylinders of 2 linked continuous freezers is used.

Ice cream and process for producing the ice cream

Lactoferrin hydrolyzates, having a decomposition rate between 6%-20% as measured by formol titration, for use as an antibacterial agent, and which have remarkably more potent activity than unhydrolyzed lactoferrin; and lactoferrin hydrolyzates, having a decomposition rate between 4-50% as measured by formol titration, for use as a tyrosinase inhibition agent, are obtainable by conventional methods for hydrolysis with acids or enzymes, and are stable to heating.

Lactoferrin hydrolyzate for use as an antibacterial agent and as a

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Kanagawa, Japan

Mamoru Tomita