A liquid seasoning contains edible plant ingredients and satisfies all of (1)-(5). (1) The amount of edible plant ingredient fraction A that is retained on a 1 -mesh sieve is at least 10 mass%. (2) The amount of edible plant ingredient fraction B that passes through a 1-mesh sieve and is retained on a 200-mesh sieve is 10-80 mass%. (3) The hexanal content of edible plant ingredient fraction A is 1-15000 ppb. (4) The dimethyl disulfide (DMDS) content of edible plant ingredient fraction B is 0.01-1000 ppb. (5) The proportion of the hexanal content of the edible plant ingredient fraction A to the hexanal content of the edible plant ingredient fraction B is greater than 100 mass%. In the liquid seasoning, off-flavors are inhibited from being generated in edible plant ingredients having different sizes. In addition, the liquid seasoning can be preserved for a long period of time.

The present invention includes long-day onion plants comprising bulbs having low pungency and methods for obtaining such onions. The present invention also provides reagents and materials that can be used in the methods for obtaining such onions.

The present invention relates to a A process for providing a fraction enriched in polyphenols from a starting material, the process comprises the steps of: (i) solubilizing the starting material in an aqueous solvent; (ii) adjusting pH to below pH 3 (preferably about pH 1); (iii) contacting the starting material with a chromatographic resin; (iv) desorbing the polyphenols from the chromatographic resin to provide an eluate comprising the polyphenols; (v) adjusting pH of the eluate to above pH 3.5 (preferably pH 4); and (vi) separating the eluate from the eluted polyphenols to obtain the fraction enriched in polyphenols. The invention furthermore related to products comprising such polyphenols enriched fractions.

The present invention includes long-day onion plants comprising bulbs having low pungency and methods for obtaining such onions. The present invention also provides reagents and materials that can be used in the methods for obtaining such onions.

A method of dehydrating and flavoring chili peppers by exposing them to the smoke from smoldering hardwoods. The smoking process occurs in a smoking vessel where the smoking temperature is in the range of 170° F. to 230° F. The smoking is maintained for a time period ranging from 15 to 20 hours. The smoked and dehydrated chilies are removed from the smoker and ground into a powder. Also disclosed is a specific spice mix derived from the smoked chilies produced by the method of the present invention.

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.

The invention relates to a method of producing an onion flavour composition, said method comprising: providing onion component selected from fresh onion, dehydrated onion and combinations thereof; providing onion juice concentrate having a dry matter content of 40-95 wt. %; mixing the onion component with the onion juice concentrate in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion component with 60 to 1000 parts by weight of dry matter from onion juice concentrate, to produce an onion mix; subjecting the onion mix to a heat treatment at a temperature of more than 100° C. for at least 5 minutes; and drying the onion mix to a water content of less than 10 wt. % simultaneous with and/or after the heat treatment.

This method yields a shelf-stable onion flavour composition that has an intense flavour, and that can suitably be used to impart the flavour of sautéed onion to a wide variety of edible products.

The invention relates to a method of producing an onion flavour compositions, said method comprising: providing onion juice concentrate having a dry matter content of 40-95 wt. %; providing onion component selected from fresh onion, dehydrated onion and combinations thereof; mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %; subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes; optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %.

This method yields a shelf-stable onion flavour composition that has an intense flavour of roasted, shallow fried or deep fried onions, and that can suitably be used to impart this onion flavour to a wide variety of edible products.

The invention relates to a method for preparing a solution which has a savory flavor, the method comprising the following steps: (a) providing a mycelium of a basidiomycete, (b) cultivating the mycelium in an aqueous culture liquid for a cultivation duration of 5 to 108 hours, wherein the culture liquid has at least one part of a plant of the genus Allium L., wherein by cultivating the mycelium a savory flavor is produced in the culture liquid, and (c) separating the culture liquid from the mycelium and the part of the plant, as a result of which the solution having the savory flavor is obtained, wherein the part of the plant is a clove of a garlic plant and the basidiomycete is Laetiporus sulphureus, Polyporus umbellatus, Pycnoporus cinnabarinus, Pleurotus ostreatus, Pleurotus sapidus and/or Trametes versicolor, or wherein the part of the plant is an onion from an onion plant and the basidiomycete is Laetiporus sulphureus, Polyporus umbellatus, Pycnoporus cinnabarinus, Pleurotus ostreatus, Lentinula edodes and/or Lepista nuda. The invention also relates to a solution obtainable by the method and to a use of the solution for flavoring foodstuffs.

A method for producing fermented shiitake mushroom sauce according to an embodiment includes adding lactose and sucrose to shiitake mushroom concentrate followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom, and mixing the lactic acid bacteria fermented product of shiitake mushroom prepared above with hot pepper extract, garlic extract, onion extract, and shiitake mushroom block, water, salt, lemongrass, and coriander, and the present invention also relates to fermented shiitake mushroom sauce produced by the aforementioned method.