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 provides a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter: 75-800 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof; 2-200 mg acid equivalent of onion acid selected from selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid and combinations thereof; 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof; 0-40 mg of onion protein; wherein the combination of components a) to d) constitutes 50-95 wt. % of the dry matter that is contained in the composition.

The fermented onion composition of the present invention may suitably be applied as a food ingredient in edible products as it has useful functional properties.

The fermented onion composition of the present invention can be prepared, for instance, by subjecting onion juice and/or onion pulp to membrane filtration to remove e.g. protein, followed by a fermentation step using propionic acid producing bacteria, lactic acid producing bacteria and/or acetic acid producing bacteria.

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 invention provides a composition rich in flavonoids based on natural extracts, comprising a flavonoid extract dispersed by melt mixing or extrusion and encapsulated in a polymer matrix. The invention is also a novel dietary supplement with the naturally occurring ingredient ()-epicatechin, cacao extracted, that could potentially prevent or reduce the risk of Atherosclerotic pathology. The use of ()-epicatechin is promising as a therapeutic agent due to its potential antioxidant activity and its diverse biological properties. ()-Epicatechins are chemically unstable and extensively degraded in fluids of near neutral or greater pH, such as intestinal juice and bile. Current technologies used for taste masking and modified release as spray drying, liposome entrapment, co-crystallization, freeze drying, among others, suffer from numerous shortcomings, including poor repeatability and limitations on target delivery.

A seasoning blend is provided that includes ingredients derived from any combination of a fruit, vegetable and herb/spice. The ingredients themselves or the food source from which the ingredients are derived may further be of the same or complementary color. A method for providing cooking instructions that refer to the seasoning blends by the color of the seasoning blend is also provided.

A liquid condiment includes a seasoning liquid, a solid ingredient including one or more dried vegetables that are immersed and swollen in the seasoning liquid, and one or more selected from the group consisting of vinegar, a fruit juice, a flavoring oil, a flavor, and a spice extract. The liquid condiment includes 0 to 30% by mass of the swollen vegetables having a size of 0.5 mm or more and less than 3 mm, 0 to 60% by mass of the swollen vegetables having a size of 3 mm or more and less than 8 mm, and 0 to 30% by mass of the swollen vegetables having a size of 8 mm or more and less than 20 mm. The total amount of the swollen vegetables having a size of 0.5 mm or more and less than 20 mm is 5 to 60% by mass.

The present disclosure relates to a composition for immune enhancement or gut health improvement, which is fermented with a composition for fermentation containing any one or more selected from a Leuconostoc mesenteroides CJLM119 strain or a culture thereof and contains any one or more selected from a culture of Leuconostoc mesenteroides CJLM119 strain, a lysate thereof, an extract thereof, or a component derived therefrom.

The present invention relates to a method for preparing a garlic-fermented composition and a garlic-fermented composition prepared by the method, and the purpose of the present invention is to provide a garlic-fermented composition which is easy to take, has no side effect, and improves excellent pharmacological and physiological efficacies of garlic. To achieve this, the method for preparing a garlic-fermented composition according to an aspect of the present invention, comprises: a first fermentation step of mixing garlic, water, and a ferment strain, followed by fermentation, thereby decomposing and converting sugars and proteins of the garlic; and a second fermentation step of additionally supplying a carbon source to a filtrate obtained through solid-liquid separation of the fermented product, followed by fermentation, thereby removing ammonia of the filtrate and decomposing and converting the additionally supplied carbon source.

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