A method of dehydrating and flavoring chili peppers by exposing them to the smoke from smoldering hardwoods. The smoking process occurs in a smoking vessel where the smoking temperature is in the range of 170° F. to 230° F. The smoking is maintained for a time period ranging from 15 to 20 hours. The smoked and dehydrated chilies are removed from the smoker and ground into a powder. Also disclosed is a specific spice mix derived from the smoked chilies produced by the method of the present invention.

A method of dehydrating and flavoring chili peppers by exposing them to the smoke from smoldering hardwoods. The smoking process occurs in a smoking vessel where the smoking temperature is in the range of 170° F. to 230° F. The smoking is maintained for a time period ranging from 15 to 20 hours. The smoked and dehydrated chilies are removed from the smoker and ground into a powder. Also disclosed is a specific spice mix derived from the smoked chilies produced by the method of the present invention.

Embodiments of the present invention are directed to improved medical saline compositions and methods of use thereof. Other embodiments of the invention concern nutritional compositions and methods that promote the health of the heart, kidneys, and vasculature in a subject at risk of developing disease.

Embodiments of the present invention are directed to improved medical saline compositions and methods of use thereof. Other embodiments of the invention concern nutritional compositions and methods that promote the health of the heart, kidneys, and vasculature in a subject at risk of developing disease.

The present invention discloses a process for production of a salted edible substance based upon halophyte plants, use and system of salted edible substances based upon halophyte plants, in particular in particular as food ingredient in general, including in preparing foodstuff.

The present invention discloses a process for production of a salted edible substance based upon halophyte plants, use and system of salted edible substances based upon halophyte plants, in particular in particular as food ingredient in general, including in preparing foodstuff.

An object of the present invention is to provide a method for producing instant Japanese noodles having a reduced amount of salt kneaded into the noodles, wherein the instant Japanese noodles are enhanced in salty taste. When the amount of salt kneaded into instant Japanese noodles is reduced, the instant Japanese noodles can be enhanced in salty taste by adding potassium lactate, granulated sugar, citric acid, and a kelp processed product and/or a dried bonito processed product, instead of salt, and thus instant Japanese noodles having favorable salty taste can be produced even if the amount of salt is reduced.

The present invention addresses the problem of obtaining a magnesium chloride-containing powdered seasoning with suppressed deliquescence that is storable for a long time. The present inventors have found that by coating magnesium chloride with a certain amount or more of starch, deliquescence of magnesium chloride is suppressed, and the seasoning can be stored in powder form for a long time. Moreover, they have found that by using oxidized starch as the starch, a powdered seasoning that can be utilized in a wider range of application without affecting viscosity or a taste of powdered soup is obtained. Owing to the completion of the present invention, a magnesium chloride-containing powdered seasoning with suppressed deliquescence that is storable for a long time can be obtained.

The present invention addresses the problem of obtaining a magnesium chloride-containing powdered seasoning with suppressed deliquescence that is storable for a long time. The present inventors have found that by coating magnesium chloride with a certain amount or more of starch, deliquescence of magnesium chloride is suppressed, and the seasoning can be stored in powder form for a long time. Moreover, they have found that by using oxidized starch as the starch, a powdered seasoning that can be utilized in a wider range of application without affecting viscosity or a taste of powdered soup is obtained. Owing to the completion of the present invention, a magnesium chloride-containing powdered seasoning with suppressed deliquescence that is storable for a long time can be obtained.

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.