The present invention relates to a method for producing kimchi seasoning mix includes mixing the raw materials in the powder form and drying the raw materials with hot air, wherein the raw materials include red pepper powder, conventional seasoning, vegetable powder, yeast and vegetable lactic acid bacteria. Accordingly, the taste and aroma of kimchi can be felt without the process of preparing actual kimchi, such as soaking kimchi with pickled cabbage. In addition, as the process of soaking kimchi is omitted, the manufacturing process is greatly simplified. In other words, the time to soak kimchi is not only shortened, but the kimchi soup produced inevitably when actual kimchi is manufactured is omitted.

The present invention relates to a method for producing kimchi seasoning mix includes mixing the raw materials in the powder form and drying the raw materials with hot air, wherein the raw materials include red pepper powder, conventional seasoning, vegetable powder, yeast and vegetable lactic acid bacteria. Accordingly, the taste and aroma of kimchi can be felt without the process of preparing actual kimchi, such as soaking kimchi with pickled cabbage. In addition, as the process of soaking kimchi is omitted, the manufacturing process is greatly simplified. In other words, the time to soak kimchi is not only shortened, but the kimchi soup produced inevitably when actual kimchi is manufactured is omitted.

There is described a grindable spherical or substantially spherical culinary bead, comprising at least one comestible powder, a carrier powder, a starter core, a binding agent, at least one essential flavour oil, and a liquid solution. The bead can be ground to provide flavouring to food or beverages. There is also described methods of producing said product.

There is described a grindable spherical or substantially spherical culinary bead, comprising at least one comestible powder, a carrier powder, a starter core, a binding agent, at least one essential flavour oil, and a liquid solution. The bead can be ground to provide flavouring to food or beverages. There is also described methods of producing said product.

A method of manufacturing green pepper powder is disclosed. The present disclosure relates to a method of manufacturing green pepper powder, which cleans green-colored peppers, removes the pepper stems and seeds, lyophilizes the green-colored peppers without stems and seeds under predetermined conditions, and pulverizes the lyophilized product to manufacture green pepper powder.

A method of manufacturing green pepper powder is disclosed. The present disclosure relates to a method of manufacturing green pepper powder, which cleans green-colored peppers, removes the pepper stems and seeds, lyophilizes the green-colored peppers without stems and seeds under predetermined conditions, and pulverizes the lyophilized product to manufacture green pepper powder.

The present invention discloses a nutritional dietary formulation with an appropriate weight of weeds comprising whole weed Amaranthus retroflexus (pigweed), whole weed Taraxacum officinale (dandelion) excluding unwanted parts of the roots, whole weed Urtica dioica (stinging nettles) excluding its nettles, and whole weed Chenopodium album (lamb's quarters), in the ratio of 5:4:2:4 and corn meal in amount of 250 grams. It is prepared from ubiquitously available and otherwise discarded weeds and cornmeal. Thus, it is economical. Further, it is a wholesome meal that supplies calories both quantitatively and qualitatively. The micronutrients are also balanced. The present invention provides dietary nutritional formulations that meet the Recommended Dietary Allowance (RDA) of all types of human groups including the healthy human beings and under nourished human population.

The present invention discloses a nutritional dietary formulation with an appropriate weight of weeds comprising whole weed Amaranthus retroflexus (pigweed), whole weed Taraxacum officinale (dandelion) excluding unwanted parts of the roots, whole weed Urtica dioica (stinging nettles) excluding its nettles, and whole weed Chenopodium album (lamb's quarters), in the ratio of 5:4:2:4 and corn meal in amount of 250 grams. It is prepared from ubiquitously available and otherwise discarded weeds and cornmeal. Thus, it is economical. Further, it is a wholesome meal that supplies calories both quantitatively and qualitatively. The micronutrients are also balanced. The present invention provides dietary nutritional formulations that meet the Recommended Dietary Allowance (RDA) of all types of human groups including the healthy human beings and under nourished human population.

The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber.

The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber.