Problems To provide an anti-fatigue food composition exerting an anti-fatigue effect in the form of food to be ingested easily.

Means for solving the problems An anti-fatigue food composition containing an aged garlic extract aged by heating.

Problems To provide an anti-fatigue food composition exerting an anti-fatigue effect in the form of food to be ingested easily.

Means for solving the problems An anti-fatigue food composition containing an aged garlic extract aged by heating.

A flavoring condiment sauce for food comprised of about 19%-21% lemon juice, about 19%-21% water, about 12%-14% minced garlic, about 12%-14% butter or margarine, about 12%-14% onion, about 0.15%-0.5% Abodo sauce, about 2%-3% garlic powder, about 0.15%-0.5% seasoning salt, about 6%-8% black pepper, about 1%-2% crushed red pepper, and about 8%-10% Accent salt.

A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100 C. or above.

A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100 C. or above.

The present invention is a method for pasteurization of Curry, a sauce or simmer sauce made with onion, tomato and plethora of spices, mostly used in Indian or other Asian cuisines. CAPS uses 5 things to achieve such long shelf-life2-step unique cooking process, ingredients mainly spices, HPP (high pressure pasteurization), PET containers and refrigeration. We are not using HPP here for a 2.5-5 log cycle reduction in microorganisms as done by all products now as our cooking process itself brings microbes level to <10. However as evident from the lab reports, HPP does play a role in extending the shelf-life as we compared both pre-HPP and post-HPP samples. Our choice of PET containers (recycle code 1) has a role too on account of its 50 times less OTR than the microwavable PP containers (recycle code 5) used mostly for the restaurant take-outs.

The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it. The application also claims a method of preparing thee composition, said method comprising the steps of: (a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and (b) heating said combination to a forming temperature (T.sub.f), which is at least equal to the glass transition temperature or softening temperature of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a first plurality of non-uniformly sized particles of the second edible material, thereby forming composite particles of said composition, and leaving a second plurality of non-uniformly sized particles of the second edible material remaining which are intermingled with said composite particles.

To prepare a mineral supplementing agent capable of commonly used for a seasoning liquid, a supplement, a cosmetic, an oral cavity washing liquid, a plant growth promoting agent and the like, by using common materials and a common preparation method.

A method of preparing a mineral supplementing agent capable of being administered to a human body or a plant is provided. The method includes a first charging step, a second charging step, a third charging step, a fourth charging step, and an extraction step. The first charging step charges a vessel with part of a prescribed amount of vinegar. The second charging step charges the vessel, which has been charged with the vinegar, with at least one of garlic, instant coffee, vinegar, and a fruit. The third charging step charges the vessel, which has been subjected to the second charging step, with at least one of a particulate grain hull, a charred product thereof, and a calcined ash thereof, and mixing the contents of the vessel. The fourth charging step adds the rest of the prescribed amount of vinegar to the vessel which has been subjected to the third charging step, while stirring the contents of the vessel concurrently with the addition. The extraction step separates a liquid component and a solid component in the vessel, after the fourth charging step, and extracts the separated liquid component as a mineral solution.

Problems

To provide an anti-fatigue food composition exerting an anti-fatigue effect in the form of food to be ingested easily.

Means for solving the problems

An anti-fatigue food composition containing an aged garlic extract aged by heating.

Problems

To provide an anti-fatigue food composition exerting an anti-fatigue effect in the form of food to be ingested easily.

Means for solving the problems

An anti-fatigue food composition containing an aged garlic extract aged by heating.