A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein.

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein.

The present invention relates to a method for processing ginseng at an ultra high pressure, and more particularly, to a method for processing ginseng that is capable of processing the ginseng, which is immersed and packed, at an ultra high pressure. The method for processing ginseng includes the steps of: preparing washed ginseng; liquid-packaging the ginseng into a pouch; and treating the liquid-packaged ginseng with ultra-high pressure at a pressure of 550 to 600 MPa for 30 seconds to 2 minutes.

The present invention relates to a method for processing ginseng at an ultra high pressure, and more particularly, to a method for processing ginseng that is capable of processing the ginseng, which is immersed and packed, at an ultra high pressure. The method for processing ginseng includes the steps of: preparing washed ginseng; liquid-packaging the ginseng into a pouch; and treating the liquid-packaged ginseng with ultra-high pressure at a pressure of 550 to 600 MPa for 30 seconds to 2 minutes.

A pressurization processing system that performs pressurization processing on a target by immersing the target in the sea or a lake, includes a housing body that is configured to house the target, a buoyancy body that is configured to float the housing body, a weight body that has a specific gravity greater than that of seawater or lake water, and a separation mechanism that separably connects the housing body and the weight body. In the system, the buoyancy body includes a housing bag having water permeability, and the housing bag houses a plurality of hollow glass spheres, and is immersed in the seawater or the lake water so that a space between the plurality of hollow glass spheres housed in the housing bag is filled with the seawater or the lake water.

A pressurization processing system that performs pressurization processing on a target by immersing the target in the sea or a lake, includes a housing body that is configured to house the target, a buoyancy body that is configured to float the housing body, a weight body that has a specific gravity greater than that of seawater or lake water, and a separation mechanism that separably connects the housing body and the weight body. In the system, the buoyancy body includes a housing bag having water permeability, and the housing bag houses a plurality of hollow glass spheres, and is immersed in the seawater or the lake water so that a space between the plurality of hollow glass spheres housed in the housing bag is filled with the seawater or the lake water.

A method of forming a fruit and vegetable juice rich in superoxide dismutase (SOD) comprises subjecting the fruit and vegetable juice to ultra-high-pressure processing, the pressure is 100 MPa to 800 MPa, and the time period is 1 minute to 30 minutes. After processings with the present method, the enzymatic activity of SOD is stable and, at the same time, the microorganisms in the fruit and vegetable juice can be killed. Thus, fruit and vegetable juices rich in superoxide SOD may be provided thereby.

The present disclosure provides methods of making cold-soaked oatmeal by subjecting a mixture comprising raw oats and liquid to high pressure pasteurization, as well as cold-soaked oatmeals with improved shelf life and/or texture characteristics.

The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.