The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt. %, said process comprising: a) combining the following ingredients to prepare a powder mixture: 100 parts by weight of edible salt selected from sodium chloride, potassium chloride and combinations thereof, 2-150 parts by weight of one or more particulate ingredients selected from b) admixing 5-150 parts by weight of a fat component to the powder mixture, wherein the fat component has an N.sub.20 of at least 20% and a N.sub.35 of less than 30%, wherein on admixing with the powder mixture the fat component has an N20 of at least 10%, to form a paste, c) extruding the paste into shaped savoury concentrate.

The present invention relates to a method for producing kimchi seasoning mix includes mixing the raw materials in the powder form and drying the raw materials with hot air, wherein the raw materials include red pepper powder, conventional seasoning, vegetable powder, yeast and vegetable lactic acid bacteria. Accordingly, the taste and aroma of kimchi can be felt without the process of preparing actual kimchi, such as soaking kimchi with pickled cabbage. In addition, as the process of soaking kimchi is omitted, the manufacturing process is greatly simplified. In other words, the time to soak kimchi is not only shortened, but the kimchi soup produced inevitably when actual kimchi is manufactured is omitted.

The present invention relates to a method for producing kimchi seasoning mix includes mixing the raw materials in the powder form and drying the raw materials with hot air, wherein the raw materials include red pepper powder, conventional seasoning, vegetable powder, yeast and vegetable lactic acid bacteria. Accordingly, the taste and aroma of kimchi can be felt without the process of preparing actual kimchi, such as soaking kimchi with pickled cabbage. In addition, as the process of soaking kimchi is omitted, the manufacturing process is greatly simplified. In other words, the time to soak kimchi is not only shortened, but the kimchi soup produced inevitably when actual kimchi is manufactured is omitted.

In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

It is an object of the present invention to provide a method for producing instant noodles, in which noodle making properties and texture are improved even though the amount of salt used in kneading water for noodles is reduced. By kneading a main raw material powder with kneading water in which salt and monosodium glutamate are dissolved in such a manner that salt and monosodium glutamate are in respective amounts of 0 to 10 g and 1 to 6 g, based on 1 kg of the main raw material powder to prepare a noodle dough, performing noodle making to prepare noodle strings, steaming the noodle strings if necessary, and drying the noodle strings, a method for producing instant noodles, in which noodle making properties and texture are improved even though the amount of salt used in the kneading water for noodles is reduced, can be provided.

It is an object of the present invention to provide a method for producing instant noodles, in which noodle making properties and texture are improved even though the amount of salt used in kneading water for noodles is reduced. By kneading a main raw material powder with kneading water in which salt and monosodium glutamate are dissolved in such a manner that salt and monosodium glutamate are in respective amounts of 0 to 10 g and 1 to 6 g, based on 1 kg of the main raw material powder to prepare a noodle dough, performing noodle making to prepare noodle strings, steaming the noodle strings if necessary, and drying the noodle strings, a method for producing instant noodles, in which noodle making properties and texture are improved even though the amount of salt used in the kneading water for noodles is reduced, can be provided.

The presently disclosed subject matter relates to peptides and flavor compositions that include at least one, two, three, four, five or more peptide compounds, and screening methods for identifying the same. The flavor compositions can be used to enhance or modify the taste and/or flavor of various edible compositions such as human food products and pet food products.