The present invention relates to a method of manufacturing a multifunctional sauce using kimchi seasoning and to a multifunctional sauce manufactured by the method that can be easily stored for a long period of time without preservatives, which are inspired by producing kimchi. In addition, the multifunctional sauce using kimchi seasoning is manufactured by preparing kimchi seasoning, soy sauce seasoning, and gochujang seasoning, respectively, ripening them for 2 days, and mixing them. The multifunctional sauce using kimchi seasoning can be refrigerated at low temperature, its color and taste do not change much even after a long period of time, and it can be used to cook a number of dishes conveniently and conveniently.

The invention provides process for preparing a heat-treated intermediate vegetable and/or meat matter preparation.

The invention provides process for preparing a heat-treated intermediate vegetable and/or meat matter preparation.

The present invention relates to a process for manufacturing edible mushrooms in sauce, which comprises: a) starting with previously processed fresh raw material, blanching said raw material in water; b) milling the raw material to obtain a homogenate; c) pouring edible vegetable oil into a steam-heated pressure vessel and raising the temperature of the vegetable oil; d) adding the homogenate to the container with heated vegetable oil and stirring the homogenate/oil mixture; e) adding powdered ingredients to the previous mixture; f) adding sliced edible mushroom to the mixture from the previous step until the mixture boils; g) once said boiling temperature has been reached, shutting off the steam supply to the steam-heated pressure vessel.

The present invention relates to a process for manufacturing edible mushrooms in sauce, which comprises: a) starting with previously processed fresh raw material, blanching said raw material in water; b) milling the raw material to obtain a homogenate; c) pouring edible vegetable oil into a steam-heated pressure vessel and raising the temperature of the vegetable oil; d) adding the homogenate to the container with heated vegetable oil and stirring the homogenate/oil mixture; e) adding powdered ingredients to the previous mixture; f) adding sliced edible mushroom to the mixture from the previous step until the mixture boils; g) once said boiling temperature has been reached, shutting off the steam supply to the steam-heated pressure vessel.

The present invention relates to a liquid food product comprising a liquid fraction of a brewer's spent grain and a method of preparing said liquid food product. In particular the liquid food product is prepared from brewer's spent grain where a vegetable or animal material has been added and the mixture subjected to an extraction step to provide an improved taste and mouthfeel.

The invention relates to a method for obtaining food colouring derived from saffron, which is based on: the use of saffron threads that are ground and mixed with a base of corn flour, wheat flour, maltodextrin or similar, in a process in which, during mixing, an alcoholic liquid is added to promote the transfer of the colour; and subsequent drying with warm air to produce a product with units of saffron colour and aroma that vary according to the proportions of saffron and base used.

The invention relates to a method for obtaining food colouring derived from saffron, which is based on: the use of saffron threads that are ground and mixed with a base of corn flour, wheat flour, maltodextrin or similar, in a process in which, during mixing, an alcoholic liquid is added to promote the transfer of the colour; and subsequent drying with warm air to produce a product with units of saffron colour and aroma that vary according to the proportions of saffron and base used.

The present invention relates to a method for converting insects into nutrient streams, such as a puree, an enzymatically hydrolysed puree, a fat fraction and a protein fraction. The invention further relates to the (hydrolysed) puree and to the fractions obtainable by said methods and to their use as a food or feed product or as an ingredient therefore. The invention also relates to a method for converting insect larvae into a composition with anti-oxidant properties. Thus, the invention also relates to a method for converting insect larvae into an antioxidant composition. In addition, the invention relates to a composition with anti-oxidant properties obtainable by said method and to the use of the composition as a health promoting food ingredient or as a feed ingredient.

A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1<T2<T1+50. The fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 μm and a decreased maximum particle size. A 10.sup.th percentile value of a numerical value N for each fine particle complex is 0.40 or less.