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.

The invention provides a nutritional value prediction system. A nutritional value of processed food is predicted based on an identity of food to be processed and processing characteristics of a kitchen appliance used to process the food to be processed. Processing characteristics of the kitchen appliance are determined based on a sensed parameter of a power supply of the kitchen appliance.

The application relates to compositions based on maple sap, fruit juice and/or vegetable juice having a high added value. In particular, said compositions have high concentrations in polyphenols, phosphorus, magnesium, calcium and potassium, for example. These concentrations are higher than those in maple sap made by previous traditional or commercial processes and higher than those in fruit or vegetable juices or syrups. Furthermore, said compositions have an antioxidant effect that is also higher than that in commercial maple sap made on an industrial or small scale and higher than that in commercial fruit or vegetable juices or syrups. The application also relates to processes for making such compositions.

An ingredient-containing liquid seasoning packed in a hermetically sealed vessel includes ingredients and a seasoning liquid. The ingredients are swollen in the seasoning liquid, and a size of the swollen ingredients ranges from 3 to 60 mm. The ingredient-containing liquid seasoning includes 20 to 80% by mass of the swollen ingredients on a wet weight basis.

An ingredient-containing liquid seasoning packed in a hermetically sealed vessel includes ingredients and a seasoning liquid. The ingredients are swollen in the seasoning liquid, and a size of the swollen ingredients ranges from 3 to 60 mm. The ingredient-containing liquid seasoning includes 20 to 80% by mass of the swollen ingredients on a wet weight basis.

A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0° C. and about 7° C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.

A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0° C. and about 7° C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.

A food processing device or food storage device (70), comprising: a chamber (72) for housing a foodstuff (42) to be processed or stored; and a nutrition/ingredient analysis system (30), comprising: an electromagnetic radiation source (32); a radiation guide (34) for guiding the electromagnetic radiation based on total internal reflection (attenuated total reflection, ATR), wherein the radiation guide comprises an input (36) coupled to the electromagnetic radiation source (32), an output (38), and a sensing surface (40) between the input and output for placing against a foodstuff to be analyzed, wherein the sensing surface (40) is for contact with the foodstuff (42); a detector (44) for detecting guided electromagnetic radiation at the output of the radiation guide; and a filter arrangement (46) for wavelength filtering the guided electromagnetic radiation reaching the detector, wherein the filter arrangement comprises a plurality of optical bandpass filters (46a, 46b), and the plurality of filters are selectively movable into the path of the detector (44) or there is a respective detector (44a, 44b) for each optical bandpass filter.

A food processing device or food storage device (70), comprising: a chamber (72) for housing a foodstuff (42) to be processed or stored; and a nutrition/ingredient analysis system (30), comprising: an electromagnetic radiation source (32); a radiation guide (34) for guiding the electromagnetic radiation based on total internal reflection (attenuated total reflection, ATR), wherein the radiation guide comprises an input (36) coupled to the electromagnetic radiation source (32), an output (38), and a sensing surface (40) between the input and output for placing against a foodstuff to be analyzed, wherein the sensing surface (40) is for contact with the foodstuff (42); a detector (44) for detecting guided electromagnetic radiation at the output of the radiation guide; and a filter arrangement (46) for wavelength filtering the guided electromagnetic radiation reaching the detector, wherein the filter arrangement comprises a plurality of optical bandpass filters (46a, 46b), and the plurality of filters are selectively movable into the path of the detector (44) or there is a respective detector (44a, 44b) for each optical bandpass filter.

The invention relates to a metering container for mixtures of food products and liquids, a metering device for mixtures of food products and liquids and a method for metering mixtures of food products and liquids.