The present invention provides an efficient production method of a new soy sauce-like seasoning with enhanced umami by using pea, broad bean, or chickpea as a main starting material instead of soybean, which includes a step of making koji (koji-making step), the koji-making step including using one kind of bean or two or more kinds of beans selected from pea, broad bean, and chickpea as starting material(s), in the presence of a crudely-refined protein and/or an amino acid.

The present invention provides an efficient production method of a new soy sauce-like seasoning with enhanced umami by using pea, broad bean, or chickpea as a main starting material instead of soybean, which includes a step of making koji (koji-making step), the koji-making step including using one kind of bean or two or more kinds of beans selected from pea, broad bean, and chickpea as starting material(s), in the presence of a crudely-refined protein and/or an amino acid.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, shearing the gelatinized potatoes under specific milling temperatures and conditions to produce a sheared potato product with desirable particle sizes, and then cooking the sheared potato product to form the liquid potato product.

The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of butyl propionate (component a) and isoamyl acetate (component b).

The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of butyl propionate (component a) and isoamyl acetate (component b).

Manufacturers produce various soup stock packs, and try to meet preferences of users who are consumers. However, there is a problem in that users have no opportunity to more voluntarily get involved in making user's preferred soup stock packs.

For solving the above problem, a soup stock pack production method including: a selection accepting step of accepting a selection of a predetermined number of foodstuffs from a plurality of foodstuffs each of which is a material of a soup stock; a composition ratio acquiring step of acquiring respective composition ratios of the selected foodstuffs; a grinding step of grinding the selected foodstuffs based on the acquired composition ratios; and a packaging step of making a soup stock pack by packaging the plurality of ground foodstuffs, and the like are provided.

Manufacturers produce various soup stock packs, and try to meet preferences of users who are consumers. However, there is a problem in that users have no opportunity to more voluntarily get involved in making user's preferred soup stock packs.

For solving the above problem, a soup stock pack production method including: a selection accepting step of accepting a selection of a predetermined number of foodstuffs from a plurality of foodstuffs each of which is a material of a soup stock; a composition ratio acquiring step of acquiring respective composition ratios of the selected foodstuffs; a grinding step of grinding the selected foodstuffs based on the acquired composition ratios; and a packaging step of making a soup stock pack by packaging the plurality of ground foodstuffs, and the like are provided.

The invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01-10 wt. % of a plant-based-protein, the use of the emulsion a non-dairy containing a multipurpose cooking cream and or whipping cream.

The invention relates to the use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy texture.

The invention relates to the use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy texture.