The present invention relates to a coffee additive with sweet taste and flavor prepared by preparing a black garlic caramel using a black garlic extract and then adding and stirring milk and heating the mixture at 85° C. to 90° C. for 5 to 10 minutes and has an excellent effect of providing a novel food material by reducing the bitter taste of commercial Espresso and imparting physiological functions of SAC and the like to existing coffee products such as Americano.

A food processor including a receptacle configured to receive foodstuffs having a skin or peel, a first actuator operably coupled to the receptacle defining a first food processing range of motion, the receptacle selectively movable within the first food processing range of motion, and a second actuator operably coupled to a cutting member disposed in vertical juxtaposition to the receptacle, the cutting member selectively movable within a second food processing range of motion.

A bread product made from beaten eggs and flour high in fiber such as rye. Various spices such as ginger which are known to lower A1C and cholesterol are added to the dough to achieve a bread product which upon consumption delivers therapeutically effective concentrations of the spices.

A sweetened, non-fat Allium-based flavoring material, which can be caramelized, compositions comprising the flavoring material, and processes to produce the flavoring material.

To provide an ingredient-containing seasoning having an egg flavor and a creamy texture without a quality deterioration due to emulsification with oil and fat which is peculiar to an emulsified seasoning such as a conventional egg flavor seasoning. The seasoning contains an egg yolk, acetic acid, and an ingredient, has a viscosity of 700 mPa.Math.s or more and 5000 mPa.Math.s at 20 C., has a content ratio of the egg yolk more than 1 mass % and 18 mass % or less, and has an oil/fat content of 10 mass % or less with respect to the entire seasoning.

Habesha dried food product is prepared according to the steps of: selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain; cooking the selected ingredients according to a Habesha cuisine to result in a form of food; partially dehydrating and freeze drying the freshly prepared form of food to result in segmented dried form of food; or directly freeze drying the freshly prepared form of food to result in powdered dried form of food; and packaging the dried form of food in moisture resistant containers to result in packaged Habesha dried food product. Dried food thus prepared results in less digestive discomfort, shortened food preparation, reduced objectionable smell, and stable products requiring no refrigeration.

The present invention provides wheat flour flavoring that can be shaken out in a small amount from a shaker-type container and that makes separation of a wheat flour component and a powdered flavoring component from each other difficult in the container. Also, the present invention provides packed wheat flour flavoring comprising a container and wheat flour flavoring packed in the container, wherein the wheat flour flavoring is a powder mixture comprising wheat flour and powdered flavoring has an angle of repose of 33 to 54 degrees and the container is a shaker-type container having one or more shaker holes with a maximum width of 2 to 20 mm.

An ingredient-containing liquid seasoning is provided in which preferable fermentation feeling in its ingredient and entire seasoning is enhanced, food texture of the ingredient is not impaired even after cooking with heat, and satisfaction in eating of the ingredient is sufficient. The liquid seasoning in a hermetically sealed container has an ingredient, a lipid-containing fermented product, and a vinegar.

A method of preparing seasoned raw pollock includes cutting pollock flesh from pollock of which skin has been removed, preparing a salt mixture by adding Euphorbia humifusa powder and Dryopteris crassirhizoma powder to deep sea water brine, salting the pollock flesh in the salt mixture; preparing a vinegar mixture by adding Ixeris dentata powder and Androsace umbellata powder to vinegar water, performing fermentation by immersing the salted pollock flesh in the vinegar mixture, and mixing the fermented pollock flesh with salt, red pepper powder, garlic, ginger, sugar, syrup, vinegar, and sesame. Seasoned raw pollock is prepared by using the method, and a processed food is produced by using the seasoned raw pollock.

A marinating process of garlic cloves, including: immersing the peeled garlic cloves in a receptacle with drinking water; during the step of immersing the garlic cloves in the drinking water, changing the drinking water, mixing the drinking water contained in the receptacle, blowing air in the receptacle and heating the drinking water to a temperature comprised between 45 and 50 C.; then letting the drinking water flow out of the receptacle, introducing a solution of drinking water, vinegar and anti-oxidants in the receptacle, letting the garlic cloves marinate in the solution and draining the garlic cloves in order to eliminate the solution.