The present invention relates to a method for preparing a garlic-fermented composition and a garlic-fermented composition prepared by the method, and the purpose of the present invention is to provide a garlic-fermented composition which is easy to take, has no side effect, and improves excellent pharmacological and physiological efficacies of garlic. To achieve this, the method for preparing a garlic-fermented composition according to an aspect of the present invention, comprises: a first fermentation step of mixing garlic, water, and a ferment strain, followed by fermentation, thereby decomposing and converting sugars and proteins of the garlic; and a second fermentation step of additionally supplying a carbon source to a filtrate obtained through solid-liquid separation of the fermented product, followed by fermentation, thereby removing ammonia of the filtrate and decomposing and converting the additionally supplied carbon source.

The present invention relates to a method for preparing a garlic-fermented composition and a garlic-fermented composition prepared by the method, and the purpose of the present invention is to provide a garlic-fermented composition which is easy to take, has no side effect, and improves excellent pharmacological and physiological efficacies of garlic. To achieve this, the method for preparing a garlic-fermented composition according to an aspect of the present invention, comprises: a first fermentation step of mixing garlic, water, and a ferment strain, followed by fermentation, thereby decomposing and converting sugars and proteins of the garlic; and a second fermentation step of additionally supplying a carbon source to a filtrate obtained through solid-liquid separation of the fermented product, followed by fermentation, thereby removing ammonia of the filtrate and decomposing and converting the additionally supplied carbon source.

Embodiments described herein are related to a plant-based food product that can be used as an alternative to seafood, such as salmon, tuna, squid, yellowtail, sea bream, shrimp, crab, and scallops. The plant-based seafood products can have a similar texture and flavor as seafood but contain no seafood meat. In some embodiments, the plant-based food product is a vegetarian product.

Embodiments described herein are related to a plant-based food product that can be used as an alternative to seafood, such as salmon, tuna, squid, yellowtail, sea bream, shrimp, crab, and scallops. The plant-based seafood products can have a similar texture and flavor as seafood but contain no seafood meat. In some embodiments, the plant-based food product is a vegetarian product.

In one aspect, baked food products are provided. The baked food products include from 10 to 50% by dry ingredient weight algae flour, from 50 to 90% by dry ingredient weight fruit and/or vegetables, wherein the fruit and/or vegetables include seeds in an amount of from 0 to 30% by dry weight of the fruit and/or vegetables, and less than 10% by dry ingredient weight other food ingredients, The baked food products have a water activity of less than 0.8.

In one aspect, baked food products are provided. The baked food products include from 10 to 50% by dry ingredient weight algae flour, from 50 to 90% by dry ingredient weight fruit and/or vegetables, wherein the fruit and/or vegetables include seeds in an amount of from 0 to 30% by dry weight of the fruit and/or vegetables, and less than 10% by dry ingredient weight other food ingredients, The baked food products have a water activity of less than 0.8.

The present disclosure is generally directed to reconstituted kernel compositions, especially to shelf-stable and precooked reconstituted kernel compositions having a cereal component and a legume component, and to methods of making the same.

A heat-treated tomato product includes a heat-treated tomato containing 3-hexenol and 2-isobutylthiazole. A content of 2-isobutylthiazole in the heat-treated tomato product ranges from 2.0 to 1000 ppb, and a mass ratio of 3-hexenol to 2-isobutylthiazole in the heat-treated tomato product ranges from 1.0:1.5 to 1.0:25.2. A method for producing a heat-treated tomato product includes crushing or grinding raw material tomatoes, preparing a heat-treated tomato comprising flavor components by heating the crushed or ground tomatoes, and adjusting contents of the flavor components in the heat-treated tomato product. The flavor components include 2-isobutylthiazole and 3-hexenol. A content of 2-isobutylthiazole in the heat-treated tomato product is adjusted to be in a range of 2.0 to 1000 ppb, and a mass ratio of 3-hexenol to 2-isobutylthiazole in the heat-treated tomato product is adjusted to be in a range of 1.0:1.5 to 1.0:25.2.

A new lactic acid bacterium of the present invention produces, as an exopolysaccharide, a neutral polysaccharide having a structure in which N-acetylglucosamines are linked with each other via -1,6 bond, is obtained from a fig, has a hyaluronidase inhibitory, an anti-alcoholic damage activity effect, and the like, and is therefore useful in a food and drink, a medicine, a feed, a cosmetic and the like exerting an antiallergy effect, an anti-alcoholic damage effect, and the like.

Described are nutritional beverages, including frozen nutritional beverages made using frozen particles that contain fruit or vegetable constituent, and diluted (fluid) nutritional beverages containing the frozen particles and liquid; also described are relate methods of preparing, storing, and consuming the frozen nutritional beverages and the diluted nutritional beverages.