Abstract: The present invention relates to a method of obtaining a psicose-containing product from a fructose-containing substrate with high productivity in a short time on an industrial scale by an immobilization reaction using a biocatalyst for producing a psicose, and a method of preparing a liquid type or powder type of psicose by isolating the psicose-containing product obtained by the method and preparing a psicose continuously by inputting a byproduct of isolation process into a process of production of psicose-containing product.

Abstract: The present invention provides a syrup composition prepared by adding fructo-oligosaccharide, erythritol, glucose, konjac powder, and an edible salt in place of sugar, fat, and starch syrup. The syrup composition can be valuably used in the food processing industry, as products of glutinous rice snacks, such as granola bars, made from the syrup composition show improved quality and have soft and crispy textures as well as fewer calories and softer flavors.

Abstract: The present invention related to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly a preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170˜200° C. during 5˜10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170˜230° C. during 30˜60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.

Abstract: Provided is a method of preparing processed root vegetables or fruit vegetables including: a) heat-treating vegetables selected from the group consisting of root vegetables and fruit vegetables; b) immersing the heat-treated vegetables in a sugar solution; c) preparing a paste of the heat-treated vegetables that are immersed in the sugar solution; d) shaping the paste into the original shape of the vegetables; e) spreading or coating a material having a similar color to the peel color of the original vegetables onto the surface of the shaped paste; and f) drying the spread or coated shaped paste.

Abstract: The present invention related to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly a preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170˜200° C. during 5˜10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170˜230° C. during 30˜60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.