The present invention describes methods and compositions to add natural color and nutrients to food and beverage products, using the seed pulp (aril) of Momordica cochinchinensis Spreng (Gac, redmelon, gacmelon). The fruit contains high concentrations of carotenoids and antioxidants. Other nutrients are vitamin C, vitamin E and essential fatty acids. Due to high concentrations of carotenoids, the aril has an intense color, ranging from deep orange to red depending on dosage. The novelty of this invention is simultaneously enhancing color and nutrient values to food and beverage products without changing original flavor. This invention makes food and beverage products safer and more nutritious to consumers by replacing artificial colorant and adding carotenoids and antioxidants.

The present invention describes methods and compositions to add natural color and nutrients to food and beverage products, using the seed pulp (aril) of Momordica cochinchinensis Spreng (Gac, redmelon, gacmelon). The fruit contains high concentrations of carotenoids and antioxidants. Other nutrients are vitamin C, vitamin E and essential fatty acids. Due to high concentrations of carotenoids, the aril has an intense color, ranging from deep orange to red depending on dosage. The novelty of this invention is simultaneously enhancing color and nutrient values to food and beverage products without changing original flavor. This invention makes food and beverage products safer and more nutritious to consumers by replacing artificial colorant and adding carotenoids and antioxidants.

The instant rice according to the embodiment of the present invention is dehydrated alpharized rice. The instant rice has an average major axis length of from 160% to 180% of an average major axis length of raw rice of the instant rice.

The instant rice according to the embodiment of the present invention is dehydrated alpharized rice. The instant rice has an average major axis length of from 160% to 180% of an average major axis length of raw rice of the instant rice.

A coconut-based essence composition comprising coconut cream concentrate, testa, sugar and salt is provided. The coconut-based essence composition is prepared by pulverizing coconut meat forming the coconut cream concentrate and the testa of coconut to an average particle size of 0.001 microns, grinding the pulverized coconut meat and testa to obtain a fibrous pulp containing a coconut essence liquid, separating the coconut essence liquid from the fibrous pulp, adding sugar and salt to the coconut essence liquid to obtain a coconut-based essence mixture, blending the coconut-based essence mixture for about 5 to 10 minutes to obtain the coconut-based essence composition, partitioning the coconut-based essence composition into a plurality of vacuum sealable packages and storing under freezing temperature. The coconut-based essence composition is thawed and applied directly to traditionally prepared rice resulting in a replica of authentic Colombian coconut rice.

The method for manufacturing Kkakdugi fried rice according to the embodiments of the present invention comprises a washing stage of washing prepared mixed rice; a first preparation stage of chopping vegetables; a rice-cooking stage of mixing the washed mixed rice with rice-cooking water to perform rice-cooking; a second preparation stage of cutting prepared Kkakdugi in a predetermined form and cooking the cut Kkakdugi through a steaming process with steam and then aging same; and a cooking stage of heating and mixing the cooked mixed rice with chopped vegetables, aged Kkakdugi, subsidiary ingredients and oils through a stirring process to cook fried rice.

The present invention provides a grain fortification system. The said system comprises a plurality of fortification tanks each containing at least one fortifying solution. The system further includes a homogenizer connected to the plurality of fortification tanks, wherein the homogenizer is adapted to receive at least one fortifying solution from the said plurality of fortification tanks to produce a homogenized fortification solution. The system further includes a fortification reactor connected to the said homogenizer. The said fortification reactor is adapted to receive the said homogenized fortification solution from the homogenizer, is adapted to receive the raw food grains, and react the said homogenized fortification solution with the said raw food grains to produce fortified grains by degassing the raw food grains at a preset degassing condition and adsorbing the said homogenized fortification solution on the degassed raw food grains in predefined controlled ambient adsorption conditions to produce fortified grains. The system further includes a fortification solution collection tank connected to the said fortification reactor at one end and to the said homogenizer at another end, wherein the said fortification solution collection tank is adapted to collect, store and recirculate a leftover fortification solution from the said fortification reactor to the said homogenizer. Also, disclosed is a process for grain fortification.

The present invention relates to legumes, and or nuts, and or seeds, and products containing the legumes, nuts and or seeds and to their methods of preparation. More particularly, the present invention is directed towards eliminating plant protein lectins in legumes, and or nuts, and or seeds and to the methods of preparation. Plant lectins are proteins produced by plants as a poisonous defense, and found in many of the foods we eat containing nuts and or legumes and or seeds. Everyday people enjoy eating snacks like; health/nutrition bars, candy bars, soy beans, cashews or even a can of peanuts containing the plant protein lectins. Many of whom are having adverse effects from plant protein lectins.

In the Present Invention, the legumes, and or nuts, and or seeds are processed using methods unused and unknown to one skilled in the art. Resulting in legumes, and or nuts, and or seeds in which the plant protein lectins are removed. And these processed legumes, and or nuts, and or seeds are further processed to accept various coatings used in the trade and directed towards providing multiple edible products containing legumes, and or nuts, and or seeds free of plant protein lectins. Food products including but not limited to, dough, health bars, cereals, yogurt, pastries, ice cream, and the like, as well as pet foods and animal feeds. Another process, the different products are packaged for consumer consumption and/or commercial uses. Also provided are typical methods used for production of these products in the art.

Provided is an instant food product comprising puffed dried rice eatable with a thick and rich sauce, such as curried rice or rice with hashed meat, wherein the instant food product can be cooked even in the outdoors or indoors without a microwave oven so as to be eatable.

The present invention provides an instant food product comprising puffed dried rice eatable by pouring hot water, wherein the puffed dried rice is directly stored in a container together with a solid seasoning. The puffed dried rice has a bulk specific gravity of 0.43 to 0.53 g/ml and a final moisture content of 5% by mass or more and 10% by mass or less.

Provided is an instant food product comprising puffed dried rice eatable with a thick and rich sauce, such as curried rice or rice with hashed meat, wherein the instant food product can be cooked even in the outdoors or indoors without a microwave oven so as to be eatable.

The present invention provides an instant food product comprising puffed dried rice eatable by pouring hot water, wherein the puffed dried rice is directly stored in a container together with a solid seasoning. The puffed dried rice has a bulk specific gravity of 0.43 to 0.53 g/ml and a final moisture content of 5% by mass or more and 10% by mass or less.