The present application relates to a plant-soaked solution comprising sugars containing tagatose and to a method for producing same.

The invention relates to a method for producing a viscous food preparation from a natural fruit and/or vegetable powder. The method comprises a step (E4) of adding a quantity of water to said natural fruit and/or vegetable powder in order to produce a natural viscous fruit and/or vegetable food preparation, a step (E5) of pasteurising the natural viscous fruit and/or vegetable food preparation thus produced, and a step (E6) of packaging the pasteurised viscous food preparation in a sealed food container.

The present invention relates to a jam mix composition for microwave cooking, the composition comprising fats and oils; jam using the same; and a method for preparing the same. The jam mix composition of the present invention has advantages in that the convenience for jam cooking is enhanced, a jam production time is shortened, the freshness and texture of fruits or vegetables are maintained, and destruction of nutrients can be minimized.

The present invention relates to a jam mix composition for microwave cooking, the composition comprising fats and oils; jam using the same; and a method for preparing the same. The jam mix composition of the present invention has advantages in that the convenience for jam cooking is enhanced, a jam production time is shortened, the freshness and texture of fruits or vegetables are maintained, and destruction of nutrients can be minimized.

Embodiments relate to a beverage composition for recovering from and reducing muscular fatigue. Proposed in one embodiment is the beverage composition for recovering from and reducing muscular fatigue, wherein the beverage composition comprises 10-25 wt % of sugarcane juice, 60-90 wt % of natural herbal ingredients, 5-15 wt % of functional amino acid ingredients and the remainder.

A method for preparing persimmon jam by using a persimmon and Prunus mume, and a packaging container for the long-term storage and convenient use thereof. The method for preparing persimmon jam by using a persimmon and Prunus mume provides storability and the specific flavor and taste of persimmon jam by adding a functional material of Prunus mume to semi-dried persimmons so as to prepare the persimmon jam, and a packaging container provides the long-term storage and convenient use.

A method for preparing persimmon jam by using a persimmon and Prunus mume, and a packaging container for the long-term storage and convenient use thereof. The method for preparing persimmon jam by using a persimmon and Prunus mume provides storability and the specific flavor and taste of persimmon jam by adding a functional material of Prunus mume to semi-dried persimmons so as to prepare the persimmon jam, and a packaging container provides the long-term storage and convenient use.

The present application relates to a plant-soaked solution including a saccharide containing allulose and a method of preparing the same.

The present application relates to a plant-soaked solution including a saccharide containing allulose and a method of preparing the same.

A composition of Malus niedzwetzkyana Dieck and Prunus cerasifera Ehrhart, wherein the weight ratio of Malus niedzwetzkyana Dieck to Prunus cerasifera Ehrhart is 1:10-10:1. The composition has a synergistic effect in terms of preventing and-or treating atherosclerosis. The product forms of the composition of Malus niedzwetzkyana Dieck and Prunus cerasifera Ehrhart include a fruit juice, a jam, a fruit powder, oral liquid products, capsules, tablets, etc.