Provided is a brine solution comprising (a) water (b) salts comprising (i) sodium chloride and (ii) one or more phosphate salts, (c) one or more methyl cellulose, one or more hydroxypropyl methylcellulose, or a mixture thereof, and (d) one or more carboxymethyl cellulose, wherein (b) is present in an amount of 3% to 20% by weight based on the weight of the brine solution, wherein (c) and (d) are present in amounts such that the amount of (c) plus the amount of (d) is 0.2% to 5% based on the weight of the brine solution, wherein the amount of (d) is 15% to 30% by weight based on the sum of the weights of (c) and (d).

Also provided is a method for treating meat comprising bringing said meat into contact with such a brine solution.

The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.

The invention relates to concentrated fruit juice for a marinade for tumbling a meat product, the weight percentage of sorbitol in the concentrated fruit juice being more than 10 wt.-%. The concentrated fruit juice contains at least concentrated pear juice, concentrated mirabelle juice and/or concentrated quince juice.

The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.

A smoker with a low temperature bottom heat source for cooking and smoking a food product and a high temperature top heat source for subsequently browning the food product.

This invention is directed to a composition and application of marinades that contain, as key active ingredients, a combination of organic salts derived by fermentation of sugars. The resulting all natural marinades substantially improve cook yield, juiciness, flavor, and color in meat and in seafood, in a surprisingly effective way.

The present disclosure relates to a sauce composition for food which imparts crispness and eating convenience, and a method of manufacturing food using the same. Since the sauce composition of the present disclosure has a high sugar content and a high viscosity, when fried food is coated with the sauce composition, an amount of sauce or moisture included in the sauce adsorbed or transferred into fried food or batter is minimized, and most of the sauce is placed on the outermost surface of the batter. Thus, dampness of the fried food is prevented, and the crispy texture and flavor of the fried food may be implemented. In addition, since the sauce-coated fried food of the present disclosure may be obtained without a step of mixing the fried food with separate sauce, eating convenience of consumers may be improved.

Example methods, formulations, and/or compositions of matter related to cooked food, cooked food compositions, and mixtures of cooked food compositions are disclosed. In a particular implementation, a cooked food composition may comprise a mixture of a cooked bean composition and a cooked meat composition. In specific aspects, the cooked food composition may have specific concentrations of cooked beans, cooked meat, and a density in a certain range.

The invention provides to blend to eat food composition for a quick serving, which comprises a first component selected from pre-cooked and oil free vegetable(s), pulse(s) and fungi or pre-cooked meat(s) or mixtures thereof; optionally a second component selected from pre-cooked plant derived base or animal derived base; and a third component containing at least one spice/herb/fruit extract derived from spices and/or herbs and/or fruits or mixtures thereof; further containing optionally desired amount of edible oil and salt; for obtaining at least one functional benefit selected from improving flavor including taste and aroma, reducing oil content, optionally reducing salt content, promoting healthy weight loss, reducing number of cooking steps, reducing preparation time, eliminating tempering step, crafting the dish to personalized taste, selecting and optimizing required levels of nutrients such as carbohydrates, proteins, fats, fiber, macro and micro nutrients, individually; The present invention further provides the process for preparation of such food compositions and methods of obtaining such functional benefits and methods of obtaining health benefits.

A starch blend includes 40-85% (w/w) of an unmodified amylose-containing starch and 15-60% (w/w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. Such starch blend is useful in a variety of food and beverage compositions, particularly frozen sauces and gravies.