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

The present invention relates to a process for manufacturing edible mushrooms in sauce, which comprises: a) starting with previously processed fresh raw material, blanching said raw material in water; b) milling the raw material to obtain a homogenate; c) pouring edible vegetable oil into a steam-heated pressure vessel and raising the temperature of the vegetable oil; d) adding the homogenate to the container with heated vegetable oil and stirring the homogenate/oil mixture; e) adding powdered ingredients to the previous mixture; f) adding sliced edible mushroom to the mixture from the previous step until the mixture boils; g) once said boiling temperature has been reached, shutting off the steam supply to the steam-heated pressure vessel.

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

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between −1° C. and −40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

Provided is a method for producing a noodle-like fried vegetable food product which is effectively prevented from damage such as cracking and breaking in a packaging step in the process of production of the noodle-like fried vegetable or during transportation and which, when reconstituted with hot water, has the texture of the original vegetable and can be eaten like noodles; and such a noodle-like fried vegetable food product. A method for producing a noodle-like fried vegetable food product according to one embodiment comprises forming a noodle-like vegetable by cutting a vegetable into a noodle-like shape; providing an oil frying container provided with a retainer; placing the noodle-like vegetable in the retainer of the oil frying container to form a mass of the noodle-like vegetable; and frying the noodle-like vegetable mass placed in the retainer with oil. The method further comprises compressing the noodle-like vegetable mass in the middle of the frying of the noodle-like vegetable mass with oil or immediately after the frying with oil.

Disclosed is a jelly-like food composition comprising an extract of a Kampo bulk drug, a sweetening agent, a gelling agent, an acidulant, and a flavor.

This present disclosure provides reliable methods and apparatus for delivering a pharmaceutical active ingredient to a food product that is produced in a batch process. In one example, the active pharmaceutical ingredient is added after the batch food product has been cooked and cooled. The food product can be a candy, a baked good, or any alternative food product that is mixed as a batch and subsequently cooked and cooled.

A method of applying thin layers of a peanut butter and a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0° C. in such a way that reduces free oil migration out of the peanut butter and prevents discoloration and brittleness of the applied chocolate.

An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.