The Invention relates to a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter: a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof; b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof; c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof, including at least 200 mg lactic acid equivalent and/or at least 75 mg propionic acid equivalent and/or at least 120 mg acetic acid equivalent; wherein the combination of components a) to c) constitutes 50-89 wt. % of the dry matter that is contained in the composition; and wherein at least 90 wt. % of the composition is dissolved at a temperature of 20° C. when the composition is diluted with distilled water to a dry matter content of 5 wt. %.

The fermented onion composition of the present invention can advantageously be used as an effective, label friendly food ingredient to increase overall quality of foods.

The invention also provides a method of preparing a fermented onion composition, comprising: providing an onion substrate containing 10-50 wt. % dry matter and 50-90 wt. % water, wherein at least 40 wt. % of the dry matter is derived from onion; inoculating the substrate with a micro-organism selected from lactic acid producing bacteria, Propionibacterium, acetic acid producing bacteria and combinations thereof; and incubating the inoculated substrate at a temperature in the range of 25-60° C. for at least 12 hours to produce an onion ferment.

The specific preparation and cooking of specific ingredients to create a sauce. The sauce may serve or be intended for dipping and/or as a condiment, to serve on top of food items for added flavor.

A saltiness enhancing mixture containing only non-chemical named ingredients generally recognized as safe which substantially reduces the typical amount of sodium per serving in many types of foods while yet preserving an equal level of perceived saltiness without introducing predominant spicy flavor and without adding bitter notes requiring more than typical levels of sweetener.

Provided is vegetarian kimchi including 1 to 4 weight % sweet pumpkin and 0.1 to 0.5 weight % red ginseng extract.

Provided is vegetarian gat-kimchi including 1 to 4 weight % sweet pumpkin.

Provided is a method of preparing kimchi powder. The method includes preparing kimchi, aging and storing the kimchi at low temperature, freeze-drying the kimchi, and grinding the kimchi into powder, wherein, in the aging and storing of the kimchi at low temperature, the kimchi is aged and stored at −2° C. for three months, and the freeze-drying of the kimchi is performed after the aging and storing of the kimchi at low temperature is performed.

The present disclosure provides a packaged caramelized onion chutney with a good flavor and a method for producing the same.

Disclosed is a method of manufacturing marinated tuna for a tuna burger, and more particularly to a method of manufacturing marinated tuna for a tuna burger, in which tuna is covered or mixed with a marinating mixture for removing a fishy taste from the tuna and kept refrigerated, so that the unique flavor or smell and fishy taste of the tuner, which consumers do not like, can disappear while improving the texture of the tuna, thereby providing the tuna burger that the majority of ordinary consumers will like.

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.

Disclosed herein is an instant vegan meat analog granulated powder comprising: 10-50 wt.% legume protein flakes having particle size of 1-10 millimeters; 10-50 wt.% granulated fine legume protein having particle size of 0.05-0.3 millimeters; 5-20 wt.% legume flour (e.g., functional legume flour) having a particle size of at most 300 microns; and 1.5-25 wt.% nonhydrogenated vegetable oil. In some embodiments, the oil may at least partially cover particles comprising the legume protein flakes, the granulated fine legume protein and the legume flour.