The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

Provided is a method of preparing kimchi powder. The method includes preparing kimchi, aging and storing the kimchi at low temperature, freeze-drying the kimchi, and grinding the kimchi into powder, wherein, in the aging and storing of the kimchi at low temperature, the kimchi is aged and stored at −2° C. for three months, and the freeze-drying of the kimchi is performed after the aging and storing of the kimchi at low temperature is performed.

Provided is a method of preparing kimchi powder. The method includes preparing kimchi, aging and storing the kimchi at low temperature, freeze-drying the kimchi, and grinding the kimchi into powder, wherein, in the aging and storing of the kimchi at low temperature, the kimchi is aged and stored at −2° C. for three months, and the freeze-drying of the kimchi is performed after the aging and storing of the kimchi at low temperature is performed.

A pickling device may include a housing having a first open end and a second closed end opposite the first open end. The housing may define a pickling cavity extending between the first open end and the second closed end, and the pickling cavity may be to receive food to be pickled. The pickling device may have a disc-shaped insert to be positioned in the pickling cavity and over the food to be pickled, a lid to be coupled to the first open end of the housing, and a positive pressure source to be removably coupled to the lid and configured to pressurize the pickling cavity during a pickling process without application of heat.

A pickling device may include a housing having a first open end and a second closed end opposite the first open end. The housing may define a pickling cavity extending between the first open end and the second closed end, and the pickling cavity may be to receive food to be pickled. The pickling device may have a disc-shaped insert to be positioned in the pickling cavity and over the food to be pickled, a lid to be coupled to the first open end of the housing, and a positive pressure source to be removably coupled to the lid and configured to pressurize the pickling cavity during a pickling process without application of heat.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

The disclosure discloses Lactococcus lactis subsp. lactis CCFM1018 and application thereof in preparation of food and medicine for excreting a plasticizer, and belongs to the technical field of microorganisms. The Lactococcus lactis subsp. lactis CCFM1018 not only is significantly better than the intestinal resident bacteria Escherichia coli and Enterococcus faecalis in terms of the effect of promoting the excretion of DEHP and MEHP, but also is better than the commercial strain Lactobacillus rhamnosus LGG. Therefore, the Lactococcus lactis subsp. lactis CCFM1018 of the disclosure can be used as an effective means to prevent and alleviate body damage caused by DEHP and MEHP, and does not have toxic or side effects of drugs. Lactococcus lactis subsp. lactis CCFM1018 can be used to prepare pharmaceutical compositions and fermented food for alleviating and preventing the toxicity of DEHP and metabolites thereof, and has a very broad application prospect.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.