A quality-of-life improving agent, with a plant fermented product that is a mixture of substances (a) to (g): (a) a koji mold fermented product of one type or two or more types of beans/grains; (b) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of fruits; (c) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of root vegetables/tubers; (d) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of flowers/leafy vegetables; (e) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of seaweeds; (f) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of seeds; and (g) a yeast and/or lactic acid bacterium fermented product of one type or two types of mushrooms.

A quality-of-life improving agent, with a plant fermented product that is a mixture of substances (a) to (g): (a) a koji mold fermented product of one type or two or more types of beans/grains; (b) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of fruits; (c) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of root vegetables/tubers; (d) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of flowers/leafy vegetables; (e) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of seaweeds; (f) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of seeds; and (g) a yeast and/or lactic acid bacterium fermented product of one type or two types of mushrooms.

A preparation method of a konjac granule includes the following steps: step 1: dissolving a konjac powder in hot water; step 2: subjecting a mixed solution obtained in step 1 to sterilization; step 3: conducting enzymatic hydrolysis at 50° C. to 70° C. for 2 h to 6 h; step 4: conducting enzymatic inactivation; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding a fully-dissolved sodium alginate solution and a flavor-modulating substance to a mixed solution obtained in step 5, and thoroughly mixing; and step 7: calcification and gelation: adding a calcium solution to a mixed solution obtained in step 6 for gelation to obtain the konjac granule. The preparation method improves the compactness of the konjac granule, increases a gel strength, and is conducive to extending a shelf life of a product.

A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

Methods of manufacturing high fiber vegetable product, compositions including high fiber vegetable product, food or animal feed ingredients including high fiber vegetable product, and foods or animal feeds including high fiber vegetable products are provided.

Methods of manufacturing high fiber vegetable product, compositions including high fiber vegetable product, food or animal feed ingredients including high fiber vegetable product, and foods or animal feeds including high fiber vegetable products are provided.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.