The present invention provides a spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same, and more particularly, a spread type processed food using foie gras and chicken breasts, which is manufactured using foie gras and chicken breasts in a spread form such as butter or jam that can be simply spread on a preferred food such as bread and easily eaten, wherein fishy smell and peculiar smell (odor) of foie gras are effectively removed to allow people of all ages and both sexes to easily eat without repulsion, and the processed food is rich in protein and contains diverse vitamins to promote brain development of growing children and protect various diseases, thereby planning promotion of public health, as well as a composition thereof and a method for manufacturing the same.

A method for frying a foodstuff (2) is shown, the cell membrane of which has been permeabilized, wherein the temperature of a frying medium (4) surrounding the foodstuff (2) is lowered from a starting temperature (8) at the beginning of the frying process to a final temperature (9) in a manner controlled in accordance with a predetermined temperature profile (7). Furthermore, a device (1) for producing a fried foodstuff (2) is shown, in particular for performing the above method, which comprises at least one frying container (3) for receiving a frying medium (4) and the foodstuff (2) to be fried, at least one temperature control device (5) for setting the temperature of the frying medium (4) in the frying container (3), and a control unit (6). in which a temperature profile (7) with a starting temperature (8) and a final temperature (9) below the starting temperature (8) is stored, wherein the control unit (6) is adapted to send temperature signals (10) to the at least one temperature control device (5) and thereby set the temperature of the frying medium (4) in the frying container (3) in accordance with the temperature profile (7).

A method for frying a foodstuff (2) is shown, the cell membrane of which has been permeabilized, wherein the temperature of a frying medium (4) surrounding the foodstuff (2) is lowered from a starting temperature (8) at the beginning of the frying process to a final temperature (9) in a manner controlled in accordance with a predetermined temperature profile (7). Furthermore, a device (1) for producing a fried foodstuff (2) is shown, in particular for performing the above method, which comprises at least one frying container (3) for receiving a frying medium (4) and the foodstuff (2) to be fried, at least one temperature control device (5) for setting the temperature of the frying medium (4) in the frying container (3), and a control unit (6). in which a temperature profile (7) with a starting temperature (8) and a final temperature (9) below the starting temperature (8) is stored, wherein the control unit (6) is adapted to send temperature signals (10) to the at least one temperature control device (5) and thereby set the temperature of the frying medium (4) in the frying container (3) in accordance with the temperature profile (7).

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

A semi-continuous deodorizer providing a first main vessel, and a second vessel, wherein the second vessel is connected to the first main vessel by a duct for the transport of gases and vapors, the second vessel being connected to a vacuum system, wherein both the first main vessel and the second vessel are made of stainless steel and built hermetically.

Aspects of the present disclosure relate to compositions having rice bran extract, method of making rice bran extract and method of using same.

The present application relates to processing of cannabis material, particularly on a large scale, such as at an industrial level. Cannabis is typically a controlled and regulated substance, and has traditionally been processed in low quantities. A human-based manual and/or labour-intensive processing implementation is not scalable, and is therefore infeasible at an industrial level. Disclosed herein are systems and methods for facilitating industrial-scale processing of cannabis material.

The purpose of the present invention is to provide a container-packed composition in which a heat deterioration smell, such as a retort smell based on contained ingredients such as soy sauce, meat, and soybean protein, is reduced; a processed food using the composition and a method of producing the processed food; and a composition in which a smell specific to meat is suppressed, and a flavor of the meat is improved so as to impart umami of meat, regardless of the type of meat. The purpose is achieved by: a container-packed composition containing at least one ingredient selected from the group consisting of a seasoning component, vegetables, meat, and seafood and having a phenethyl acetate content of 1.0 ppb or more and less than 1,000 ppb; and a container-packed composition containing animal meat and having a phenethyl acetate content of 1 ppb or more and less than 1,500 ppb.

The invention provides a fenugreek extract composition containing at least one of diosgenin, gitogenin, sarsasapogenin, dioscin, protodioscin, pseudoprotodioscin, apigenin or a derivative thereof, luteolin or a derivative thereof, nicotinic acid or a derivative thereof, and kaempferol, or a salt or solvate of any one thereof. Also provided are processes of preparing the extract composition, and nutraceutical and pharmaceutical compositions containing the extract composition.

Provided is a method for producing a yeast cell wall-derived decomposition product-containing composition, the method including enzymatically treating a cell wall of yeast with exoglucanase.