The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200? F. the meat slices into a meat chip.

A method for producing black ginseng concentrate is characterized by including steps of adding red ginseng to a continuous steaming-dryer followed by steaming, cooling, and drying to prepare black ginseng, carrying out extraction by adding alcohol to crushed black ginseng obtained by crushing the black ginseng prepared above followed by filtration to prepare black ginseng extract, and concentrating the black ginseng extract prepared above by using a plate type evaporative concentrator followed by heat treatment, and the present invention also relates to black ginseng concentrate prepared by the aforementioned method.

Provided herein are exemplary methods for creating high fibrousness, high moisture extrudates by selecting a raw material for use in an extruder, selecting an additive for use in the extruder, and selecting a parameter for operating the extruder. Further methods include opening the structure and surface of extrudate, applying a needle roller to the extrudate, adding gas, steam and/or water between the extruder and a die. Additionally, the extrudate may be cooked with high water absorption, increasing water absorption from approximately 40% to approximately 80%.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entr?es, with the cup being suitable for microwave cooking of an egg-based entr?e. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

Date sugar concentrates and methods for using and making the same are provided.

A granulated product that includes a dark-green vegetable, wherein a particle size distribution of particles having a diameter of less than 500 mm is 10% or more, and a method of producing the granulated product that includes granulating the dark-green vegetable by fluidized-bed granulation.

It is to provide a granulated product comprising a dark-green vegetable, and having excellent dispersibility and drinkability.

According to the present invention, by using dark-green vegetable for granulation in the process of developing an oral composition comprising a dark-green vegetable, it is possible to provide a granulated product having excellent dispersibility and drinkability.

The present invention provides a composition containing a dried edible plant which contains a specific amount of ?-terpinene and in which hay-like odor is suppressed. The present invention relates to a composition containing a dried edible plant in which ?-terpinene is contained, the composition satisfying all of following characteristics (1) to (4): (1) a total content of straight-chain fatty acids having 6 and/or 7 carbon atoms is 0.05 to 200 000 ppb in terms of dry mass; (2) a content of ?-terpinene is 0.01 to 100 000 ppb in terms of dry mass; (3) a ratio of the total content of straight-chain fatty acids having 6 and/or 7 carbon atoms to the content of ?-terpinene is 0.001 mass % or more in terms of dry mass; and (4) a water content on a dry basis is less than 30 mass %.

The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:carboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

A liquid condiment includes a seasoning liquid and a solid ingredient that is a vegetable immersed in the seasoning liquid. The seasoning liquid has a Brix value of 1 to 40, a pH value of 2 to 5, and a calcium content of 0.03 to 0.25% by mass. The solid ingredient is able to pass through a 3-mesh sieve but not through an 8-mesh sieve. The liquid condiment includes the solid ingredient in an amount of 10 to 60% by mass on a wet basis.