A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

A food product made from fresh food, wherein the food product includes a first amount of fresh food and a second amount of fresh food and the fresh food may be a fresh fruit or vegetable. A method for preparing the food product is also provided.

The present invention relates to the identification of a group of microorganisms, which are relatively abundant in the microbial communities associated with fruits and vegetables typically consumed raw and therefore transient or permanent members of the human microbiota. The consumption of mixtures of these microbes at relevant doses produces a beneficial health effect in the host. The present invention also relates to methods of using these microbes to increase the presence of beneficial microbes in crops.

Color fading inhibitors for chlorophyll-containing foods, which characteristically contains arginine or a salt thereof, are useful for inhibiting color fading in processing involving heating under acidic to neutral conditions or processing under acidic conditions. The color fading inhibitor for chlorophyll-containing foods of the present invention can also be used in cases in which heat treatment under alkaline conditions is not suitable in processing involving heating, and for processing under acidic conditions that does not involve heating.

A method of extracting Polyhydroxylated Fatty Alcohols is disclosed. The method may include: inserting crushed avocado seeds to one or more extraction chambers; flowing supercritical CO.sub.2 fluid through the crushed avocado seeds in one or more extraction chambers; and separating from the supercritical CO.sub.2 flown through the crushed avocado seeds the Polyhydroxylated Fatty Alcohols extracted and dissolved in the supercritical CO.sub.2. The supercritical CO.sub.2 fluid may be the only solvent used for dissolving and extracting the Polyhydroxylated Fatty Alcohols.

The present invention relates to a method for preparation of a fermented Allium tuberosum composition which is obtained by inoculating and fermenting Allium tuberosum with yeast to generate nitrite ions and adding an anthocyanin to stabilize the nitrite ions, and to the fermented Allium tuberosum composition, whereby when ingested into the body, the natural nitrite ions are converted into nitric oxide to induce various biological activities such as hypotension, immunopotentiation, improved blood circulation, and the like. An anthocyanin can be obtained in the form of an extract from aronia, purple corn, black rice, berries such as blueberries and so forth, black bean, and the like and can improve the thermal stability of nitrite ions. Provided are thus a method for preparing a nitrite ion-stabilized, fermented Allium tuberosum liquid by adding an anthocyanin to a fermented Allium tuberosum liquid and a composition thereof.

The present invention relates to a method for preparation of a fermented Allium tuberosum composition which is obtained by inoculating and fermenting Allium tuberosum with yeast to generate nitrite ions and adding an anthocyanin to stabilize the nitrite ions, and to the fermented Allium tuberosum composition, whereby when ingested into the body, the natural nitrite ions are converted into nitric oxide to induce various biological activities such as hypotension, immunopotentiation, improved blood circulation, and the like. An anthocyanin can be obtained in the form of an extract from aronia, purple corn, black rice, berries such as blueberries and so forth, black bean, and the like and can improve the thermal stability of nitrite ions. Provided are thus a method for preparing a nitrite ion-stabilized, fermented Allium tuberosum liquid by adding an anthocyanin to a fermented Allium tuberosum liquid and a composition thereof.

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.