Способ получения пастообразного белкового вещества или белкового корма из ракообразных

Изобретение относится к получению пастообразного белкового вещества или белкового корма из ракообразных. Цель изобретения - повышение качества получаемого продукта. Для получения пастообразного белкового вещества или белкового корма ракообразных варят и измельчают при достаточных условиях для инактивации содержащихся в них ферментов, а затем воздействуют протеолитическим/и фермен- том/ами и/или микроорганизмом/ами. Таким образом, используются различные источники белка, которые раньше выбрасывались , включая оставшееся на панцире мясо ракообразных и панцири. 2 з.п. ф-лы.

MANUFACTURE OF PASTA

The invention relates to the production of pasta, particularly pasta made of gluten-free raw materials such as flour and/or semolina based on maize, rice, millet or barley or starch, wherein the method comprises the following steps: a) preparation of a raw material-dry mixture; b) incorporation of water into the raw material dry mixture while the raw material is moved in order to obtain a dough or a moistened raw material mixture; c) incorporation of steam into the dough, during which the dough or moistened raw material mixture is moved; d) forming of the dough thus obtained in order to create defined dough objects; and e) drying of the formed dough objects in order to form pasta.

PREBIOTIC PREPARATION

GELATIN SUBSTITUTE PRODUCT AND USES IN FOOD PREPARATION

L'invention vise un produit de substitution de la gélatine, caractérisé en ce qu'il contient essentiellement une graisse végétale, en particulier en ce qu'il contient essentiellement du beurre de cacao. Application à la fabrication de préparations culinaires et de pâtisseries.

NOODLES CONTAINING TOFU PUREE

Noodles which contain a tofu puree having specific physicochemical properties and have an excellent texture and a favorable taste. Namely, noodles containing a tofu puree having the following physicochemical properties: a) having a viscosity of from 20 to 3,000 mPa.s; b) having a dynamic modulus of storage elasticity of from 0.2 to 600 Pa; c) having a dynamic modulus of loss elasticity of from 0.2 to 250 Pa; and d) particles contained in the tofu puree having an average particle size of from 2 to 15 .mu.m and a 90% particle size of 35 .mu.m or less. ...

METHOD FOR THE PRODUCTION OF FOOD PRODUCTS HAVING REDUCED FAT CONTENT

Methods for the production of food products comprising wheat and/or rye flour and added fat, said method comprising substituting the flour with 0.5-100% w/w of waxy wheat flour, wherein said waxy wheat flour replaces fat content in said food product by 20-100% w/w are described. Also described is use of waxy wheat in the preparation of a food product with a reduced fat content.

SATIETY ENHANCING FOOD COMPOSITIONS

The present invention provides edible compositions comprising a source of non- solubilised divalent metal ions and from 0.1 to 6%wt of an alginate having an L-guluronic acid content of at least 60% of the total uronic acid units in the alginate. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans. The edible compositions may be a food compositions intended for use in a weight loss or weight control plan such as a meal replacer food product.

ENZYMATIC IMPROVEMENT OF PASTA PROCESSING

An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations. Additionally, the enzymatically treated pasta dough has sufficient workability that ...

WHEAT WITH ALTERED BRANCHING ENZYME ACTIVITY AND STARCH AND STARCH CONTAINING PRODUCTS DERIVED THEREFORM

Wheat having a reduced level of SBEIIa activity, that may have a relative high amylose content. Wheat having a mutant SBEIIa gene in the A genome. The wheat might additionally have reduced levels of SBEIIb activity. The wheat grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway, and may also have a high relative amylose content.

HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

FOOD AND METHOD FOR PRODUCING FOOD

Thawed snow water is utilized for producing noodles. First, the thawed snow water is added to flour after purification thereof. Then, the flour and the thawed snow water are mixed up together to make a dough. The dough can be processed into strings by cutting or stretching. The thawed snow water is also utilized for boiling raw noodles. The thawed snow water is very soft with a hardness of approximately 7.3, and has a half-width in the cluster analysis which is approximately one-half of that of usual water. The thawed snow water can improve the quality of noodles such as taste and resilience thereof. In addition, the thawed snow water may be applied to water for processing the other food such as alcoholic drinks, soy sauce, and bread.

GEL FOR RETORTABLE FOOD PRODUCTS AND METHOD OF PREPARING SAME

Provided is a novel edible composition capable of forming a gel that is effective as a gel carrier for food ingredients. Food ingredients are substantially coated with the gel of the present invention. The gel forms a barrier on at least a portion of the food ingredient, thereby becoming a carrier of the food ingredient. During retort, the gel carrier protects the food ingredient from becoming overcooked and/or overprocessed.

NUTRITIONALLY ENHANCED PASTA

The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.

HARD WHEAT PASTA WITH HIGH ALIMENTARY BRAN CONTENT AND PROCESS FOR THE PRODUCTION THEREOF

A hard wheat pasta is described containing bran, wherein the bran has a total fibre content comprised between 30 and 36% and a protein content comprised between 15 and 19% (% in weight of the total weight of the bran); such pasta preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the steps of a) subjecting hard wheat caryopses (101) to sequential abrasion process phases in order to substantially remove the bran coating, thereby obtaining different bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a hard wheat semolina (S) substantially free of bran in a quantity such to obtain a mixture (C) containing from 5 to 30% of the total weight of bran fraction (D); c) producing the pasta by means of conventional techniques starting from said mixture (C); the invention furthermore refers to a hard wheat semolina composition having a fibre content ...

METHOD

A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a MOX and an emulsifying agent.

Niedrigkalori Teigwaren and procedures for their production.

Es wurde wiederholt versucht, niedrigkalorische Teigwaren herzustellen, welche die Eigenschaften konventioneller Teigwaren aufweisen. Erfindungsgemäss ist dies durch einen Teig aus Hartweizenmehl oder Haferkleie, Mikrocellulose, Polysacchariden, Öl, Emulgator und Wasser gelungen. Daraus werden beliebige Teigwaren geformt und durch einen speziellen Wärmezyklus getrocknet. Verfahrensgemäss wird ein anfänglicher Wassergehalt der geformten Teigwaren von etwa 90 Gew.-%, bezogen auf den Mehlanteil, auf einen Wassergehalt von 10,5 bis 13 Gew.-% reduziert. Die Endprodukte weisen eine gute Haltbarkeit und Kochfestigkeit auf. Der Brennwert ist mehr als 40% niedriger als derjenige von konventionellen Teigwaren. Die erfindungsgemäss hergestellten Teigwaren eignen sich insbesondere zur diätetischen Ernährung und in einer glutenfreien Variante auch für glutenintolerante Personen.

СПОСОБ И УСТРОЙСТВО ДЛЯ ПРОИЗВОДСТВА ИЗВИТОЙ ЛАПШИ

Изобретение касается способа производства извитой лапши, который экономит рабочую силу в отношении контролирования веса лент извитой лапши при разрезании лент лапши и ограничивает стоимость оборудования. Непрерывную полосу (26) лапши заданной толщины, образованную машиной (2) для производства лапши, разрезают на отрезки (28) с длиной на одну порцию резальной машиной (20). Полосу лапши на одну порцию продольно разрезают на ленты лапши продольным резаком (22). Затем завивочная камера, расположенная непосредственно у нижней части продольного резака, завивает ленты лапши на одну порцию. Ленты (30) извитой лапши на одну порцию подают друг за другом по конвейеру (32) и спускают с передней части конвейера к наклонному желобу (34). Ленты (30) извитой лапши, спускаемые с передней части конвейера к наклонному желобу (34), свисают вниз своими передними участками (30а) для удлинения их завитков и разъединения их слипшихся участков и падают, вытягивая свои задние участки 30b.

ФЕРМЕНТАТИВНОЕ ПОЛУЧЕНИЕ ОЛИГОСАХАРИДОВ ИЗ ЗЕРНА ИЛИ ПРОДУКТОВ ЕГО ПЕРЕРАБОТКИ

Настоящее изобретение относится к приданию растворимости зерновым отрубям для получения композиций, включающих растворимые фракции отрубей, и применения этих композиций, включающих солюбилизированные зерновые отруби, для получения пищевых продуктов, таких как хлеб.

ПИЩЕВОЙ ПРОДУКТ ИЗ СОЕВЫХ БОБОВ И СОДЕРЖАЩИЕ ЕГО КОМПОЗИЦИИ

Настоящее изобретение относится к улучшенному продукту из соевых бобов, в котором содержание стахиозы составляет менее 7,0 мг/г в пересчете на сухое вещество и содержание витамина Е (токоферолов, токотриенолов) составляет более 3,0 мг/г в пересчете на сухое вещество. Изобретение также относится к получению указанного продукта.

СИСТЕМА ДОСТАВКИ НИЗКОКАЛОРИЙНЫХ НАПОЛНИТЕЛЕЙ

Изобретение относится к инкапсулированному съедобному волокнистому продукту с регулируемым влагопоглощением, который содержит, по сути, неразбухшие частицы съедобного волокна, способные поглощать влагу, причем указанные частицы имеют внешнюю поверхность. Внешняя поверхность частиц съедобного волокна по сути покрыта внутренним слоем, содержащим съедобный жир или липид, а внутренний слой покрыт внешним слоем, который содержит съедобный белок. Внутренний и внешний слои обеспечивают эффективный влагобарьер, препятствующий значительному разбуханию частиц съедобного волокна вследствие влагопоглощения во время обработки, хранения и на начальных стадиях переваривания пищи человеком, причем влагобарьер разрушается на дальнейших стадиях переваривания, так что частицы съедобного волокна разбухают в результате влагопоглощения.

УСТРОЙСТВО ДЛЯ ЖЕЛАТИНИРОВАНИЯ ЛАПШИ

Устройство для желатинирования лапши, в котором осуществляют пропаривание полосок лапши путем пропускания упомянутых полосок лапши на конвейере через паровую камеру, причем упомянутый конвейер является ленточным конвейером, состоящим из сетки в виде бесконечной ленты, охватывающей натяжные барабаны, расположенные снаружи упомянутой паровой камеры; причем рабочая ветвь конвейерной ленты упомянутого ленточного конвейера проходит через упомянутую паровую камеру так, что делит упомянутую паровую камеру на верхнюю паровую камеру и нижнюю паровую камеру; пар подают вверх из паропроводных труб, расположенных в нижней паровой камере, так что упомянутый пар проходит вверх через ячейки в упомянутой рабочей ветви конвейерной ленты, а боковые края упомянутой ленты контактируют с упомянутой паровой камерой и делят ее на верхнюю паровую камеру и нижнюю паровую камеру, так что упомянутая рабочая ветвь конвейерной ленты проходит через упомянутую паровую камеру, при этом упомянутая конвейерная лента скользит ...

ПИЩЕВОЙ ПРОДУКТ ИЗ СОЕВЫХ БОБОВ И СОДЕРЖАЩИЕ ЕГО КОМПОЗИЦИИ

Настоящее изобретение относится к улучшенному продукту из соевых бобов, в котором содержание стахиозы составляет менее 7,0 мг/г в пересчете на сухое вещество и содержание витамина Е (токоферолов, токотриенолов) составляет более 3,0 мг/г в пересчете на сухое вещество. Изобретение также относится к получению указанного продукта.

СПОСОБ ИЗГОТОВЛЕНИЯ МАКАРОННЫХ ИЗДЕЛИЙ

Изобретение относится к пищевой промышленности, в частности к макаронному производству, и может быть использовано для производства макаронных изделий повышенной биологической ценности из пшеницы, в том числе и мягких сортов. Технический результат - получение макаронных изделий повышенной биологической ценности при снижении себестоимости макаронных изделий, а также расширение сырьевой базы для производства макарон. Для этого предварительно в воде замачивают цельные зёрна пшеницы на время до наклёвывания их зародышей, воду, не связанную зёрнами, отцеживают и зёрна подвергают измельчению до получения водной суспензии зерновой массы с размером частиц не более 500 мкм, а смачивание пшеничной муки осуществляют жидкой фракцией суспензии зерновой массы при смешивании последней с постепенно всыпаемой в неё пшеничной мукой в процессе замешивания теста. Перед измельчением зерна пшеницы возможно дополнительное промывать водой с последующим удалением промывочной воды путём свободного её cтекания. В ...

Barley with low levels of hordein

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease, In particula the present invention relates to methods of producing a food or malt-based bevera with low levels of hordeins. Also provided are barley plants which produce grain th can be used in the methods of the invention.

Noodle product including vegetables-containing teabag and oil-excluding fumigated noodle, and package for noodle and soup

COMPLEXES D'INCLUSION DE CYCLODEXTRINE D'AGENTS AROMATISANTS ET FLAVORISANTS D'ASSAISONNEMENT NATURELS ET SYNTHETIQUES, COMPOSITIONS CONTENANT CES COMPLEXES, PROCEDE POUR LA PREPARATION DES COMPLEXES ET DES COMPOSITIONS, ET PROCEDE POUR LA PREPARATION D'ARTICLES D'ALIMENTATION AUXQUELS LA COMPOSITION DONNE DU PARFUM ET DU GOUT

L'invention est basée sur le fait inconnu jusqu'à présent que les molécules de cyclodextrine sont capables de former des complexes d'inclusion avec des aromatisants et flavorisants naturels et synthétiques. Les complexes d'inclusion empêchent la volatilisation, l'oxydation et d'autres changements des molécules enfermées, qui entraîneraient des modifications défavorables du parfum et du goût des aromatisants et flavorisants. Les aromatisants et flavorisants enfermés dans le complexe peuvent être bien conservés. Selon l'invention, on peut préparer à partir des complexes des compositions qui sont utiles pour donner de l'arôme et/ou de la saveur à des articles d'alimentation et/ou des mets et en ajoutant des constituants connus. Si on le désire, des unités de dosage peuvent être formées. On peut préparer les complexes selon l'invention en faisant réagir de la cyclodextrine en solution, éventuellement sous la forme de bouillon de fermentation non purifiée ou préparée in situ, avec l'aromatisant ...

PRODUITS A CUISSON RAPIDE A BASE DE CEREALES ET PROCEDE POUR LEUR PREPARATION

ON PREPARE UNE PATE AVEC UNE MATIERE PREMIERE A BASE DE CEREALES TELLE QUE DE LA SEMOULE OU DE LA FARINE ET DE L'EAU, PUIS ON DIVISE CETTE PATE EN ELEMENTS OU PATES AYANT UNE EPAISSEUR DE PAROI RELATIVEMENT FAIBLE, PAR EXEMPLE PAR EXTRUSION OU LAMINAGE (PRESSE 1). ON PROCEDE A LA GELATINISATION DE L'AMIDON CONTENU DANS LES PATES PAR CUISSON A VAPEUR SOUS PRESSION (AUTOCLAVE 5) ET ON SECHE LES PATES (SECHOIR 7) POUR RAMENER LEUR TENEUR EN HUMIDITE A AU PLUS ENVIRON 13 EN POIDS. APPLICATION, NOTAMMENT, AUX PATES ALIMENTAIRES.

Method for preparing noodles, using water obtained by melting snow for cooking the dough, improves flavor and elasticity and reduces cooking time

De l'eau de neige fondue est utilisée pour produire des nouilles. L'eau de neige fondue est d'abord ajoutée à la farine après purification de celle-ci. La farine et l'eau de neige fondue sont ensuite mélangées ensemble pour obtenir une pâte. La pâte peut être traitée en rubans par découpe et étirement L'eau de neige fondue est également utilisée pour cuire des nouilles crues à l'eau bouillante. L'eau de neige fondue est très douce avec une dureté d'approximativement 7,3, et a une demi-largeur dans l'analyse de nuées qui représente approximativement la moitié de celle de l'eau usuelle. L'eau de neige fondue peut améliorer la qualité de nouilles telles que saveur et élasticité de celles-ci. L'eau de neige fondue peut être, de plus, appliquée à l'eau pour traiter d'autres aliments tels que boissons alcoolisées, sauce au soja, et pain.

ANTIDEBORDANT POUR PRODUITS ALIMENTAIRES

LA PRESENTE APPLICATION CONCERNE QUELQUES PRODUITS NATURELS CAPABLES DE RETENIR LES ALIMENTS OU MATIERES QUI MONTENT AU CHAUFFAGE. LE PRODUIT PREFERE EST LA LECITHINE DU SOJA, PHOSPHADIDE, PURE DESHUILEE, NEUTRE DE GOUT ET D'ODEUR, EMPLOYEE DANS L'ALIMENTATION POUR D'AUTRES APPLICATIONS. LA PRESENTE APPLICATION PEUT ETRE EMPLOYEE EN QUANTITE MINIME SOUS DE NOMBREUSES FORMES, SOIT A LA CUISINE, SOIT DANS L'INDUSTRIE ALIMENTAIRE OU AUTRE.

Gelatin substitute used in cooking, contains vegetable fat, for example cocoa butter, rape seed oil or palm oil

L'invention vise un produit de substitution de la gélatine, caractérisé en ce qu'il contient essentiellement une graisse végétale, en particulier en ce qu'il contient essentiellement du beurre de cacao. Application à la fabrication de préparations culinaires et de pâtisseries.

FOOD PRODUCTS MAINLY CONTAINING PLANTS HAS FLOUR NONSUITABLE FOR MAKING BREAD AND PROCEEDED Of OBTAINING

Produit alimentaire majoritairement à base de plantes à farine non panifiable présentant une cohésion. Une telle plante peut être une céréale non panifiable telle que le sorgho, le maïs, le riz ou une plante autre qu'une céréale telle que le soja ou le manioc. Ce produit peut être obtenu par un procédé comprenant les étapes suivantes: - hydratation de farine ou de semoule majoritairement d'une telle plante jusqu'à l'obtention d'un taux d'hydratation permettant l'obtention d'une pâte, - compression de la pâte, et - séchage. Il peut-être cuit ultérieurement.

GELLED FOOD PRODUCT AND METHOD FOR MAKING SAME

L'invention concerne un produit alimentaire gélifié. Ce produit est caractérisé en ce qu'il se présente, avant mise en forme et conditionnement, sous forme d'une bande souple, à teneur en humidité au moins égale à 55 %, formée cl'un mélange exempt de protéines myofibrillaires et comprenant au moins un ingrédient principal non gélifiable à chaud présent à une concentration exprimée en pourcentage en poids sec dans ledit mélange au moins égale à 20 % et une base gélifiante renfermant au moins un agent gélifiant à chaud et un agent gélifiant à froid préalablement gélifiés par traitement thermique suivi d'un refroidissement. Application : bâtonnets et pâtes à base de lait, de légumes, de fruits, de céréales, de protéagineux.

Dough, useful for preparing pasta, comprises tender wheat flour/durum wheat flour, cereal flour obtained from wheat or legume flour, wetting agents e.g. liquid egg, animal/vegetable milk and virgin vegetable oil, and complement e.g. salt

Mon invention, des céréales et des légumineuses sous forme de Pâtes : Les céréales et les légumineuses sont préparées sous formes de pâtes, précisément des « tagliatelles » que j'ai dénommées TAGLIATELLES de CEREALES ou de LEGUMINEUSES. L'invention concerne donc une nouvelle pâte de base pour la fabrication de Pâtes alimentaires, caractérisée dans sa nature en ce qu'elle comprend différents types de farines inhabituelles et innovantes : le blé dur ou tendre, les céréales et les légumineuses. On ajoute à cette préparation des laits d'origine végétale ou animale, des huiles végétales vierges de 1ère pression à froid ainsi que des huiles essentielles et des eaux florales. Les différentes étapes de la fabrication se différencient également de la pratique aussi bien industrielle qu'artisanale. Ces nouvelles pâtes présentent d'énormes avantages, car les farines sont fraîchement moulues et jamais chauffées. Elles sont fabriquées dans les traditions des Maîtres Pâtiers Italiens à partir de produits ...

NOODLES CONTAINING CHINESE WEATHERFISH, AND MANUFACTURING METHOD THEREOF

The present invention relates to noodles containing Chinese weatherfish; and to a manufacturing method thereof. The manufacturing method of noodles containing Chinese weatherfish comprises the following steps: (S1) boiling Chinese weatherfish, drying the same, and performing a grinding process to make Chinese weatherfish powder, or boiling Chinese weatherfish, taking out the same, and performing a grinding process to make Chinese weatherfish liquid; (S2) adding 1-10 parts by weight of the Chinese weatherfish powder or Chinese weatherfish liquid manufactured in the step (S1) with respect to 100 parts by weight of wheat flour, adding water to the Chinese weatherfish powder or Chinese weatherfish liquid and the wheat flour, and performing a kneading process; and (S3) aging dough containing Chinese weatherfish obtained in the step (S2) at 20-30°C, and performing rolling and cutting processes to make noodles. The noodles containing Chinese weatherfish manufactured according to the present invention ...

DRYING EQUIPMENT FOR NOODLES

The present invention relates to drying equipment for noodles, wherein a hanging stick for noodles on which noodles are hung is transferred by a transfer device in order for the noodles to be dried. The transfer device comprises: a straight-line transfer unit of a straight-line transfer chain, which circulates in a straight-line direction by a horizontal rotary shaft; and a rotary transfer unit including a rotary transfer chain for circulating by a vertical rotary shaft in an arc form, a chain support plate for supporting the rotary transfer chain from below, and a chain guide for guiding the rotary transfer chain beside the rotary transfer chain. The hanging stick for noodles, wherein undried noodles are hung on the hanging stick and the hanging stick is straightly transferred from the straight-line transfer unit, is repeatedly transferred from the rotary transfer unit to the other straight-line transfer unit. Therefore, at least a transfer unit can be easily repaired and replaced. Even ...

PRODUCTION OF PASTA USING RICE BRAN AND RICE FLOUR

The present invention provides a pasta product wherein a portion of the semolina used in pasta is substituted with stabilized rice bran resulting in a finished product having significantly more dietary fiber.

STARCHY FOOD MATERIAL OR STARCHY FOOD

La texture d’un aliment à base d’amidon (par exemple, des biscuits, des cookies, des gâteaux, des pains, des choux à la crème, des aliments enrobés et frits, des aliments pour grignotage, des nouilles à base de blé, des nouilles chinoises, etc.) est extrêmement améliorée en utilisant une protéine de soja en une quantité plus petite que dans les procédés classiques. L’effet de l’amélioration de la texture de l’aliment varie quelque peu en fonction de l’activité de l’eau d’un aliment. Dans le cas d’un aliment ayant une teneur en eau élevée à modérée, on prévoit d’obtenir une texture molle, une sensation agréable sur la langue et une aptitude élevée à fondre dans la bouche. Dans le cas d’un aliment ayant une faible activité de l’eau telle que des aliments cuits ou rôtis, d’un autre côté, on prévoit d’obtenir une texture croustillante et légère. Dans le cas de nouilles à base de blé et de nouilles chinoises, on prévoit d’obtenir une texture souple avec une élasticité adéquate. En utilisant ...

METHOD FOR DRYING PASTA PRODUCTS

The invention relates to a method for drying pasta products in which during the drying process the pasta products, which are present as raw pasta shapes, pass through surface states that exhibit differing value pairs of surface temperature (T) and surface moisture (U), and wherein during the drying process the surface of the raw pasta shapes remains in a viscoelastic state in which in a diagram of surface temperature (T) of the raw pasta shapes and surface moisture (U) of the raw pasta shapes (a.) the surface temperature (Tv) of the raw pasta shapes is not greater than 4O°C more than the temperature (Tg) on the glass transition curve of the raw pasta at the point of equal moisture of the surface, and/or (b.) the moisture (Uv) of the surface of the raw pasta shapes is not more than 20% greater than the moisture on the glass transition curve of the raw pasta at the point of equal temperature of the surface. This facilitates an especially rapid drying of the pasta products without any detriment ...

PASTA COMPOSITION SUITABLE FOR FRYING AND METHOD FOR MANUFACTURING SAME

The invention relates to a pasta composition suitable for frying obtained without fermentation and made up of a homogenous mixture with a composition by weight of 10 % to 25 % of potato flakes and/or powder and/or flour, as well as 75 % to 90 % of durum semolina or a combination of durum semolina and soft wheat flour, said composition having a moisture content of around 11 % to 13.5 %, preferably around 12 %. The invention also relates to a composition and to a food product.

METHOD FOR MANUFACTURING HAND-MADE MUDFISH NOODLES

The present invention relates to a method for manufacturing handmade mudfish noodles. The method for manufacturing handmade mudfish noodles includes: a step of manufacturing mudfish broth including a step of manufacturing a mixture of water, mudfish, and soju, a step of putting the mixture manufactured in the step of manufacturing the mixture into a heating container to initially heat the mixture, a step of removing bones from the mudfish by straining the mixture in which the step of initially heating the mixture is performed to manufacture initial mudfish broth from which the bones of the mudfish are removed, and a step of injecting water having the same weight as the mudfish broth into the initial mudfish broth from which the bones of the mudfish have been removed to re-heat the mixture, thereby manufacturing a finished mudfish broth; a step of mixing about 20% by weight to about 40% by weight of the final mudfish broth manufactured in the step of re-heating the mixture of the step of ...

СПОСОБ ПРОИЗВОДСТВА ПИЩЕВОГО ПРОДУКТА ИЛИ ПОЛУФАБРИКАТА

... Изобретение относится к пищевой промышленности, в частности к производству продуктов питания, имеющих в своем составе продукты переработки зерновых культур и может найти широкое применение при производстве хлебобулочных и кондитерских изделий, макарон, пиццы, снеков, блинчиков, пельменей, сухих завтраков, питания для собак и других продуктов. Заявленное техническое решение направлено на получение комплексного технического результата: обеспечение удобства технологического контроля, применение научно обоснованных режимов технологического процесса, получение стабильного качества продукции с повышенной биологической ценностью конечного продукта. Указанный технический результат достигается процессом замачивания зерна окончание которого должно наступить не ранее того момента, когда усилие деформации зерновки будет менее 11 кгс, но более 0,15 кгс, а температура в процессе замачивания не должна превышать 45 град. С, при этом измельчение зерна осуществляют при температуре выходящей из измельчителя ...

PROTEIN HAVING ICE NUCLEATING ACTIVITY

A protein having an ice nucleating activity which is a protein originating in a crustacean; when determined by the sodium dodecyl sulfate (SDS)-polyacrylamide electrophoresis method, showing a molecular weight of about 200,000 under non-reductive conditions and showing bands of about 86,000 and about 90,000 in a reduced state; and the N-terminal amino acid thereof being represented by SEQ ID NO:1 or 2. This protein is contained in a large amount in crustacean shells which are mostly discarded excluding the parts employed as the starting material for producing meal, chitin and chitosan. Therefore, it can be prepared in a large amount and produced at a low cost. Because of being a food-origin protein, it can be easily employed as a food additive. The above-described protein has an ice nucleating activity and an activity of preventing ice crystals from recrystallization, which makes it widely usable for various purposes, for example, quality preservation of frozen foods.

METHOD FOR PRODUCING CHINESE NOODLES, AND FORMULATION FOR MODIFYING CHINESE NOODLES

Provided is a method for producing Chinese noodles of which the texture is improved by using arginine or an arginine salt. Also provided is a formulation for modifying salt-free or low-sodium Chinese noodles.

GLUTEN-FREE FOOD COMPOSITION AND FOOD PRODUCTS PREPARED THEREFROM

A gluten-free food composition consisting of at least one derivative of Cannabis Sativa, at least one derivative of 5-methyltetrahydrofolic acid and suitable food ingredients is described. In particular, products prepared with this food composition are perfectly suitable for the diet of gluten-intolerant patients, allowing not only the absorption of substances not tolerated by the bodies of such patients to be avoided, but also allowing their diet to be supplemented with elements that are useful in re- establishing the correct functioning of the body.

OLIVE PASTE AND OLIVE POWDER

The present invention relates to a method for producing an olive paste or an olive powder comprising treatment of olive marc with at least one enzyme which is capable of reducing the viscosity of the marc by at least a factor of 2, and passing the product obtained through a sieve with a suitable mesh size to remove at least 98% w/w of the olive pit particles from the product. This method enables the production of an olive paste or a corresponding olive powder which is substantially free from olive pit particles and has a high content of polyphenols, associated with a high antioxidant potential. Olive pastes or powders of this kind can be used as foodstuffs or as additives to foodstuffs. The high antimicrobial activity of the olive paste or olive powder makes it possible to inhibit, or with appropriate content levels even to prevent completely, the growth of mould on the corresponding foodstuffs or food products.

AEROSOL DISPENSER WITH EDIBLE CARTRIDGE

An aerosolizing delivery device can include a carriage configured to be detachably connected to a mouthpiece and to receive and support an aerosolizable powder-filled cartridges in a desired position relative to the mouthpiece. The carriage can include: a housing defining a reservoir and a carriage outlet, the carriage outlet configured to permit fluid communication between the reservoir and an exterior of the carriage. A surface of the housing can be configured to define a bypass port between the housing and a surface of the mouthpiece when the carriage is assembled with the mouthpiece to form the delivery device.

INSTANT PASTA WITH IMPROVED COOKING QUALITY

A process for making pre-cooked pasta from freshly extruded pasta dough and pastas made by the method. The process involves steaming freshly extruded pasta dough, soaking the steamed dough, removing excess moisture from the surface of the pasta dough and toasting. The desired textural attributes can be achieved by manipulating the processing conditions and the moisture content of the pasta dough. The pre-cooked pasta is particularly suited for hot or boiling water pour-over preparation or microwave cooking.

HIGH PROTEIN CONTENT PASTA AND ENERGY-RESTRICTED FOOD PREPARATION INCLUDING SAID PASTA

The invention relates to a dietary product for use in energy-restricted diets for weight reduction and, more particularly, to a high protein content pasta and to an energy-restricted food preparation including said pasta. Such pasta has an energy content comprised between 1380 and 1505 kJ/100g (330 - 360 kcal/100g) and comprises an amount of high biological value proteins having (per se) a chemical index equal to or higher than 80 comprised between 14 and 24 % by weight, and a total amount of proteins comprised between 22 and 36 % by weight based on the total weight of the pasta. The pasta of the invention and the energy-restricted food preparation including the same are advantageously capable not only to comply with the energy supply and nutritional requirements dictated for the so-called meal replacements, but also to show physical and organoleptic characteristics capable to entirely meet consumers' taste.

PASTA COMPOSTIONS

Pasta products having novel shape and methods for preparing the same. In particular, networks of pasta can be prepared (e.g. by extrusion), which may be used for filled pasta. The technique allows for macropores to be formed, which can improve rehydration, heating up, and thawing of pasta particles.

PREPARATION OF PASTAS CONTAINING PROPYLENE GLYCOL ALGINATE

A pasta dough comprising from 0.005 to 5 % by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough and a process for the preparation of a pre-cooked, shelf-stable or refrigerated, pasta product which comprises forming a raw/wet pasta from a pasta dough comprising from 0.005 to 5 % by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough, steaming the raw/wet pasta, blanching the steamed raw/wet pasta, and finally packaging the blanched pasta either with heat processing or under modified atmospheric conditions.

FOOD COLOURING AND METHOD FOR PRODUCING SAME

A method of producing Asian yellow alkaline noodles is described which involves the addition of a colour enhancer selected from xanthophyll and flavonoid compound(s). In addition, a method for extracting flavonoid compound(s) from plant tissue is described as well as the use of flavonoid compound(s) for the colouring of other materials such as foods, wool, paper, fibreboard, and plastics.

LEGUME PASTA AND ITS METHOD OF PREPARATION

A non-wheat containing pasta product prepared form urad legumes. Optionally, other legumes and/or non-wheat cereal grains may be combined with the urad legumes.

NOODLES CONTAINING TOFU PUREE

Ces nouilles contiennent une purée de tofu et possèdent des propriétés physico-chimiques spécifiques, de même qu'une excellente texture et un goût agréable. Ces nouilles contiennent notamment une purée de tofu dont les propriétés physico-chimiques sont les suivantes: a) une viscosité comprise entre 20 et 3000 mPa.s, b) un module dynamique d'élasticité de conservation de l'ordre de 0,2 à 600 Pa, c) un module dynamique de perte d'élasticité de l'ordre de 0,2 à 250 Pa, et d) une dimension particulaire moyenne des particules contenues dans la purée de tofu, comprise entre 2 et 15 'mu'm, 90 % de ces particules possédant une dimension particulaire moyenne de 35 'mu'm ou moins.

High-protein, reduced-carbohydrate bakery and other food products

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Quick-cooking thin-wall pasta

The invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of from 6.75 to 7.25, a solubility of greater than 90% and preferably a normal ovomucin content. The macaroni may be cooked within a 3-7 minute period, preferably by microwave radiation to produce cooked macaroni of an "al dente" texture.

Preparation of instant rice noodles

Instant rice noodles are prepared by preparing first a rice flour in which its starch is gelatinized partially, and then, the flour is mixed with water at a temperature and for a time to form a dough and to gelatinize the starch further, but not completely, the dough is extruded to obtain the dough in a form of noodles, the noodles are steamed to firm them, the firmed noodles are blanched with water at a temperature and for a time to gelatinize the starch further, and then, the blanched noodles are dried to a moisture content to below 15% by weight. When rice flour is employed as a starting material, it first is steamed for preparing the rice flour in which the starch is gelatinized partially, and when whole rice is employed as a starting material, the whole rice is steamed to gelatinize its starch partially and then, the rice is milled for obtaining the rice flour in which the starch is gelatinized partially.

Fungal lipolytic enzymes

A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipid:triglyceride hydrolysing activity ratio of at least 4. Preferably, the lipolytic enzyme according to the present invention has a glycolipid:triglyceride hydrolysing activity ratio of at least 1.5. In one embodiment, the fungal lipolytic enzyme according to the present invention comprises an amino acid sequence as shown in SEQ ID No. 1 or SEQ ID No. 2 or SEQ ID No. 4 or SEQ ID No. 6 or an amino acid sequence which has at least 90% identity thereto. The present invention further encompasses a nucleic acid encoding a fungal lipolytic enzyme, which nucleic acid is selected from the group consisting of: (a) a nucleic acid comprising a nucleotide sequence shown in SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7; (b) a nucleic acid which is related to the nucleotide sequence of SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7 by the degeneration ...

NOVEL NOODLE DOUGH AND NOODLE PROUCT USING SAME

A noodle product having a high magnesium content. The noodle product is produced by mixing concentrated bittern with wheat flour. That is, the noodle product of the present invention contains concentrated bittern, thereby providing a noodle product as a food with nutrient function claims which replenishes Mg as an essential mineral, does not induce high blood pressure and alleviates the morning sickness of a pregnant woman.

PROCESS FOR MAKING CORRUGATED DOUGH SHEETS, PARTICULARLY FOR PREPARING LASAGNA

METHOD FOR MODIFICATION OF PECTIN AND APPLICATION THEREOF

This invention modifies pectin, and improves, by the use of the modified pectin, physical properties of a subject composition, such as dispersion stability, emulsifying activity/emulsion stability, water holding property (syneresis inhibiting property), texture, viscosity development property, and gelling property. Pectin is modified by heating a raw material pectin in the form of a powder at 50 to 150°C for 1 minute to 48 hours. Preferably, as a raw material pectin to be heated, pectin whose loss upon drying is 20% (w/w) or lower is used. More preferably, the raw material pectin is heated at 50 to 150°C for 1 minute to 48 hours at a relative humidity of 20 to 90% (w/w) and/or under a reduced pressure.

Porridgelike dietary fibre, foods containing the same, and method for producing porridgelike dietary fibre

A method of producing dry pasta nests

A method is described in which the fresh pasta nests are formed directly in the dish-shaped containers used for their final packaging. The nests, arranged neatly in the dish-shaped containers, are dried by heating them with microwave energy without any reduction in the apparent volumes of the newly-formed nests. ...

Process for producing amylase resistant granular starch

Method and apparatus for processing foods into tubular shape

A method and an apparatus for processing food into a tubular shape is provided in which a die for processing the food includes a guide plate having a material outlet and a cylindrical feed pin having a water outlet at its center co-axially housed in the material outlet. The guide plate and feed pin cooperatively define a ring-like opening. Food material is extruded out of the ring-like opening in a tubular shape. Simultaneously, hot water is expelled out of the water outlet of the feed pin, flows into and fills a hollow inside the tubular food material. The hot water in the hollow prevents the wall of the tubular food material from collapsing and also accelerates coagulation of the food material. Food material is thus continuously processed into a tubular shape. An extruding die for performing the described method is also provided. ...

Process for the production of long pasty products, and apparatus for carrying out such a process

Instant noodle strip, method and apparatus of manufacturing the same

PRODUCTION OF FLAVORED PASTA

PURPOSE: To obtain a method to easily and rapidly produce a flavored pasta having comparable quality and texture to a conventional pasta although the flavored pasta contains a flavor agent in a large amt. CONSTITUTION: A mixture is prepared from 50 to 80 pts.wt. pulverized starch product, 15 to 25 pts.wt. starch, 0.4 to 2 pts.wt. emulsifier, 0.5 to 2 pts.wt. gelling agent such as sodium alginate, 5 to 20 pts.wt. flavor compsn. and soft water and is controlled to have 52 to 56% dry matter content. The mixture is subjected to extrusion forming into a pasta under 20 to 100 bar pressure at 60 to 105°C. The obtd. pasta is brought into contact with a calcium soln. such as calcium chloride soln. of 10 to 30g/l concn. at 20 to 70°C and then dried till the dry matter content reaches 87 to 95wt.%. COPYRIGHT: (C)1992,JPO ...

WHEAT WITH ALTERED BRANCHING ENZYME ACTIVITY AND STARCH AND STARCH CONTAINING PRODUCTS DERIVED THEREFROM

Wheat having a reduced level of SBEIIa activity, that may have a relative high amylose content. Wheat having a mutant SBEIIa gene in the A genome. The wheat might additionally have reduced levels of SBEIIb activity. The wheat grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway, and may also have a high relative amylose content.

METHOD FOR THE PRODUCTION OF PASTA, PASTA OBTAINABLE ACCORDING THERETO AND SYSTEM FOR CARRYING OUT SAID METHOD

The invention relates to the production of pasta, particularly pasta made of gluten-free raw materials such as flour and/or semolina based on maize, rice, millet or barley or starch, wherein the method comprises the following steps: a) preparation of a raw material-dry mixture; b) incorporation of water into the raw material dry mixture while the raw material is moved in order to obtain a dough or a moistened raw material mixture; c) incorporation of steam into the dough, during which the dough or moistened raw material mixture is moved; d) forming of the dough thus obtained in order to create defined dough objects; and e) drying of the formed dough objects in order to form pasta.

THICKENED OIL COMPOSITIONS OF EDIBLE OIL

Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty alcohols, for use in the preparation of edible foods and medicinal/therapeutic products. Further disclosed are methods for the production of the thickened, thixotropic oil compositions, edible food and medicinal/therapeutic products containing same and methods of their production and consumption.

MULTIPATHWAY PRODUCT DISTRIBUTION SYSTEM AND METHOD

A system and method for dividing a single stream of long, cooked noodles (16) into a plurality of product streams (46, 46a). The system includes an inlet conduit (14) for receiving the stream of cooked noodles, a rough portioner (32, 36) for dividing the stream of noodles into discrete portions, and a diverter mechanism (54a) which selectively directs the portions into one of two outlet streams. Additional diverter mechanisms (54b, 54c) may be disposed in the outlet streams to further divide and redirect the noodles into any number of final outlet streams (28A-D). The final outlet streams are directed toward container filling machines (12) which precisely measure the noodles and place them into containers. A computerized logic controller (80) can accommodate the failure of any one or more container filling machines by stopping flow to any combination of final outlet conduits while maintaining uninterrupted operation of the remainder of the system.

ПИЩЕВОЙ ПРОДУКТ, СОДЕРЖАЩИЙ МИКРОКАПСУЛУ ДЛЯ ДОСТАВКИ ПОЛЕЗНОГО ВЕЩЕСТВА, И СПОСОБ ДОСТАВКИ ПОЛЕЗНОГО ВЕЩЕСТВА

Настоящее изобретение относится к пищевому продукту, содержащему микрокапсулу для доставки полезного вещества, которая содержит агломерат первичных микрокапсул, причем каждая отдельная первичная микрокапсула имеет первичную оболочку и инкапсулированное в первичной оболочке полезное вещество, а агломерат первичных микрокапсул инкапсулирован внешней оболочкой, при этом первичная оболочка, или внешняя оболочка, или обе, первичная оболочка и внешняя оболочка, содержат желатин с числом Блума от около 51 до около 300. Изобретение также относится к способу получения такого пищевого продукта.

ПИЩЕВЫЕ ИЗДЕЛИЯ СО СРЕДСТВАМИ ДОСТАВКИ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ

Настоящее изобретение относится к пищевым изделиям, содержащим средства доставки. Также настоящее изобретение относится к способам получения таких пищевых изделий.

ЯЧМЕНЬ С НИЗКИМ СОДЕРЖАНИЕМ ГОРДЕИНОВ И СПОСОБ ПРОИЗВОДСТВА ПРОДУКТА ПИТАНИЯ ИЛИ НАПИТКА НА ОСНОВАНИИ СОЛОДА

Изобретение относится к способу производства продукта питания или напитка на основе солода, включающему смешивание зерна ячменя или солода, муки или цельнозерновой муки, полученных из указанного зерна по крайней мере с одним другим компонентом продукта питания или напитка, с получением пищевого продукта, или напитка на основе солода, причем зерно получено из растения, которое является гомозиготным по крайней мере по двум локусам для генетических вариаций, которые представляют собой аллель, в котором удалена большая часть или все гены, которые кодируют B-гордеин, в локусе Hor2, и мутантный аллель в локусе Lys3 ячменя, обеспечивая пониженное содержание по крайней мере двух гордеинов по сравнению с растением ячменя дикого типа, содержащего полный набор функциональных гордеиновых генов, кодирующих функциональные белки гордеинов, так, что указанное зерно, солод, мука или цельнозерновая мука содержат около 15 % или менее от содержания гордеинов в зерне от соответствующего растения ячменя дикого ...

ФУКОИДАНСОДЕРЖАЩИЕ ПИЩЕВЫЕ ПРОДУКТЫ, В ЧАСТНОСТИ, ВЫЗЫВАЮЩИЕ АПОПТОЗ

... 1. Фукоидансодержащий пищевой продукт, из которого частично или полностью извлечены альгины, полученный из фукоидансодержащего вещества посредством экстрагирования указанного фукоидансодержащего вещества в присутствии соли кальция. 2. Пищевой продукт по п.1, в котором солью кальция является хлорид кальция. 3. Фукоидансодержащий пищевой продукт, из которого частично или полностью извлечены альгины, полученный из фукоидан-содержащего вещества посредством экстрагирования указанного фукоидансодержащего вещества щелочным раствором с последующим добавлением к экстракту соли кальция. 4. Пищевой продукт по п.3, в котором щелочным раствором является раствор карбоната натрия. 5. Пищевой продукт по п.3, в котором солью кальция является хлорид кальция. 6. Фукоидансодержащий пищевой продукт, из которого частично или полностью извлечены альгины, полученный из фукоидан-содержащего вещества посредством экстрагирования указанного фукоидансодержащего вещества щелочным раствором с последующим подкислением ...

УСТРОЙСТВО ДЛЯ ЖЕЛАТИНИЗАЦИИ ЛАПШИ

... 1. Устройство для желатинизации лапши, содержащее множество корзин, установленных с возможностью свободного качания посредством подвешивания их обоих концов на подвесках на роликах цепного конвейера, расположенных через заданные интервалы, при этом подающая ветвь упомянутого цепного конвейера расположена в паровой камере, в которой пар подается из нижней части паровой камеры, и транспортирует корзины через паровую камеру после их загрузки полосками лапши возле входной стороны упомянутой паровой камеры для проведения процесса пропаривания упомянутых полосок лапши, в котором каждая из упомянутых корзин является корпусом в форме коробки, разделенным на множество отделений с множеством отверстий, причем каждое отделение способно вместить одну порцию упомянутых полосок лапши, а рельсы для поддержания подвесок продолжаются от входной стороны до выходной стороны упомянутой паровой камеры и корзина, поступающая в упомянутую паровую камеру с ее входной стороны, перемещается к выходной стороне, будучи ...

СПОСОБ СУШКИ ЛАПШИ ГОРЯЧИМ ВОЗДУХОМ И УСТРОЙСТВО ДЛЯ ЕГО ОСУЩЕСТВЛЕНИЯ

... 1. Устройство для сушки лапши горячим воздухом, содержащее несколько сушильных камер, через которые последовательно проходят подаваемые конвейером ленты лапши, причем каждая сушильная камера снабжена нагревателем для нагревания в нем воздуха для создания потока нагретого воздуха, вентилятором для подачи таким образом созданного потока нагретого воздуха в виде потока горячего воздуха с равномерными расходом и скоростью; а также устройством, направляющим поток горячего воздуха для приведения потока горячего воздуха, подаваемого вентилятором, в ламинарное состояние, для установления оптимальных расхода и скорости потока воздуха для сушки и равномерного обдува упомянутых лент лапши, причем в каждой паре смежных сушильных камер устройство, направляющее поток горячего воздуха одной сушильной камеры, направляет поток горячего воздуха на упомянутые ленты лапши сверху, а аналогичное устройство другой сушильной камеры направляет поток горячего воздуха на упомянутые ленты лапши снизу, при этом упомянутое ...

Remedies for liver diseases, hyperlipemia and diabetes

Starch noodle

Provided are starch noodles that do not give off a readily identifiable starch odor and that can be used for a variety of dishes. These starch noodles contain starch. The starch noodles contain acetic acid in addition to starch. The hot water used to reconstitute the starch noodles has a pH of greater than 4.46 and equal to or less than 5.60. The "hot water used to reconstitute the starch noodles" refers to an aqueous solution obtained through the following procedure. 200 ml of brine is placed in a container containing 18 g of the starch noodles in advance. The brine is placed in the container in a boiling state. The concentration of table salt in the brine is 1 wt%. When three minutes has elapsed since the brine was placed in the container, the hot water and the starch noodles in the container are stirred. The container is tilted five minutes after being stirred. The hot water is thereby discharged from the container. The discharged hot water is the abovementioned "hot water used to reconstitute ...

Noodle gelating device

FORME DE PATE EN COQUILLAGE D'UN MELANGE DE PATE AUX OEUFS A LA TOMATE ET AUX EPINARDS : CA DONNE LES PATES ODI RICCE

PROCEDE DE FABRICATION DE PATES ALIMENTAIRES EN FORME DE COQUILLES STRIEES REFERMEES SUR ELLES-MEMES, A CUISSON RAPIDE. CE PROCEDE DE FABRICATION EST CARACTERISE PAR UN MOULE D'EXTRUDEUSE PERCE DE PLUSIEURS FENTES EN QUART DE CERCLE, STRIEES. DEVANT CE MOULE TOURNE UNE LAME, DONT LA VITESSE DE ROTATION EST CALCULEE EN FONCTION DU FLUX DE PATE QUI COUPE LA PATE LORSQUE CELLE-CI SORT DE L'EXTRUDEUSE.

APPLICATION AND SUBSTITUTE PRODUCT OF THE GELATINE IN THE DOMAINEALIMENTAIRE

PROCEDE DE FABRICATION D'ARTICLES D'ALIMENTATION LEGERS ET RAPIDES A PREPARER

LA PRESENTE INVENTION CONCERNE UN PROCEDE DE FABRICATION D'ARTICLES D'ALIMENTATION LEGERS ET RAPIDES A PREPARER DU TYPE NOUILLES COMME DES MACARONIS OU ANALOGUES. SELON L'INVENTION, ON PETRIT LE MELANGE PULVERULENT DE MATERIAUX DE FARINE ADDITIONNES D'EAU EN UNE PATE; ON CONFIGURE LA PATE PETRIE SOUS UNE PRESSION SUPERIEURE A 100 BARS, EN PATE EN FORME D'UNE EPAISSEUR OU D'UN DIAMETRE INFERIEUR A 1MM; ON FAIT BOUILLIR LA PATE AINSI CONFIGUREE POUR EFFECTUER LA PREGELATINISATION OU L'ALPHATISATION DE LA DEXTRINE QUI Y EST CONTENUE; ON APPLIQUE DES MICRO-ONDES A LA PATE AYANT SUBI L'ETAPE D'ALPHATISATION POUR PROVOQUER L'EVAPORATION DE L'EAU CONTENUE DANS LA PATE PAR CHAUFFAGE INTERNE DE LA PATE DURCIE PAR CHAUFFAGE INTERNE DIELECTRIQUE, AFIN DE RENDRE AINSI CETTE PATE POREUSE; ET ON SECHE LA PATE QUI A ETE RENDUE POREUSE, EN PRODUITS FINIS. L'INVENTION S'APPLIQUE NOTAMMENT A L'INDUSTRIE ALIMENTAIRE.

EN OEUVRE DE CE PROCEDE

... a. Procédé de fabrication de galettes de riz et installation pour la mise en oeuvre de ce procedé. b. Procédé caractérisé en ce que l'on chauffe un mélange d'eau et de farine de riz, on fait passer la pâte cuite obtenue dans un laminoir, puis on la découpe aux dimensions voulues et on la sèche ...

TUBULAR FOOD PASTES AND OF TEXTURE CLOSES IN MOUTH

Dans cette pâte alimentaire crue tubulaire oblongue il est issu des faces intérieures de ces parois extérieures des parties 6, 7 qui occupent au moins le tiers du volume intérieur délimité par les faces intérieures des parois extérieures ...

NOODLES MANUFACTURING APPARATUS AND NOODLES MANUFACTURING THE SAME

QUALITY-IMPROVING AGENT FOR PROCESSED CEREAL FOODS AND PROCESSED CEREAL FOOD USING THE SAME

A quality-improving agent for processed cereal foods which comprises water-soluble acidic polysaccharides originating in potato. Using this quality-improving agent, efflux of starch from a processed cereal food can be prevented and loss of gloss can be relieved. Further, self- stickiness of the food can be lessened and thus disintegration properties of the food are improved. Furthermore, hot water in which the food is to be reconstituted can be prevented from clouding. That is, the qualities of the processed cereal food can be improved. © KIPO & WIPO 2007 ...

AGAROBIOSE-CONTAINING COMPOSITION

A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness. © KIPO & WIPO 2007 ...

USE OF LOW PH TO MODIFY THE TEXTURE OF STRUCTURED PLANT PROTEIN PRODUCTS

The invention provides animal meat compositions and simulated animal meat compositions. In addition, the invention provides a process for producing animal meat compositions and simulated animal meat compositions. The process comprises producing the animal meat compositions and simulated animal meat compositions under conditions of low pH.

OIL-IN-WATER-TYPE EMULSIFIED COMPOSITION FOR NOODLE STRIP

An oil-in-water-type emulsified composition for a noodle strip, containing a: 25-50% by mass of a fat, b: 0.06-1.8% by mass of a phospholipid, c: 30-60% by mass of a polyhydric alcohol, d: 0.3-2.4% by mass of a polyglycerin fatty acid ester having a structure in which polyglycerin having an average degree of polymerization of 5 or greater and a C12-C14 saturated fatty acid are ester bonded, and in which the esterification rate is less than 40%, and e: 10-30% by mass of water, the content of the phospholipid with respect to one part by mass of the content of the polyglycerin fatty acid ester being 0.2-0.75 parts by mass.

BARLEY WITH LOW LEVELS OF HORDEIN

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease, In particula the present invention relates to methods of producing a food or malt-based bevera with low levels of hordeins. Also provided are barley plants which produce grain th can be used in the methods of the invention.

METHODS AND COMPOSITIONS FOR CONSUMABLES

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

USE OF CMC IN NOODLES

The invention relates to a noodle comprising a carboxymethyl cellulose (CMC), wherein the CMC is characterized by forming a gel at 25°C after high-shear dissolution in a 0.3 wt% aqueous sodium chloride solution, the final content of the CMC in the aqueous sodium chloride solution being 1 wt% for a CMC having a degree of polymerization (DP) of >4,000, 1.5 wt% for a CMC having a DP of 3,000-4,000, 2 wt% for a CMC having a DP of 1,500-<3,000, and 4 wt% for a CMC having a DP of <1,500, the gel being a fluid having a storage modulus (G') which exceeds the loss modulus (G") over the entire frequency region of 0.01-10 Hz when measured on an oscillatory rheometer operating at a strain of 0.2 in oscillation mode using a 4°-cone plate geometry at a temperature of 250°C.

A METHOD OF REDUCING THE ENZYMATIC DIGESTION RATES OF STARCH GRANULES IN FOOD AND FOOD PRODUCTS PRODUCED THEREFROM

The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed by the chemical reaction of at least a crosslinkable polysaccharide that has been pre-mixed with the ingredients for food production, and at least a crosslinking agent. The invention also relates to a process of preparing food products by incorporating the method of the present invention and food products produced by the present method.

PARTICULATE-BASED INGREDIENT DELIVERY SYSTEM

A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. The system can be utilized to provide food products meeting specific nutrient-based FDA health claim labeling requirements.

REDUCED DIGESTIBLE CARBOHYDRATE FOOD HAVING REDUCED BLOOD GLUCOSE RESPONSE

Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient ...

EDIBLE TOY

A toy article comprising at least one connection element and being made of a material configured to be rigid when in a dry state and flexible after being wetted, and being edible. 1. A toy article comprising at least one connection element and being made of a material configured to be rigid when in a dry state and flexible after being wetted , and being edible.2. The toy article of claim 1 , comprising at least one connection end configured for connection to at least one edible element.3. The toy article of being made of pasta.4. The toy article of claim 2 , wherein the edible element is pasta.5. The toy article of claim 1 , wherein the toy article is edible after cooking thereof.6. The toy article of claim 2 , wherein after articulating an edible element to the connection portion and wetting claim 2 , the toy article becomes adhered to the edible element.7. The toy article of claim 2 , wherein more force is required to disconnect the edible element from the connection end after it is wetted than when it is dry.8. The toy article of claim 2 , wherein the connection end does not adhere to the edible element when it is dry and at least partially adheres to the edible element after it is wetted.9. The toy article of claim 1 , wherein the toy article is part of a toy article set comprising a plurality of toy articles and edible elements.10. The toy article of claim 8 , wherein the toy article set is packaged separately from or together with the edible elements.11. The toy article of claim 2 , wherein the connection end is configured with a tapering receptacle.12. The toy article of claim 1 , made of a dough comprising sugar claim 1 , rice or flour.13. The toy article of being made of pasta.14. The toy article of claim 2 , made of a dough comprising sugar claim 2 , rice or flour. This presently disclosed subject matter relates to the field of edible toy articles.Edible toys are generally food products that are used for entertainment, art and other activities and which ...

DRIED NOODLE AND PROCESS FOR PRODUCING THE SAME

Provided is a dried noodle having a porosity in the cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure. 120-. (canceled)21. A dried noodle having a porosity in a cross-sectional area of the noodle of from 0.1 to 15% , a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1% , a gelatinization degree of 30 to 75% and a porous structure.22. A process for producing a dried noodle having a gelatinization degree of 30 to 75% as a final gelatinization degree , comprising:foaming and drying at 90 to 150° C. a raw noodle body formed from a noodle dough comprising a main raw material and a powder oil, which is entirely derived from an oil, in an amount of more than 0.5% by weight and less than 6% by weight with respect to a total weight of the main raw material.23. The process for producing a dried noodle according to claim 22 , wherein the foaming and drying are conducted by a first treatment at 120 to 150° C. and a subsequent second treatment at 50 to 120° C.24. The process for producing a dried noodle according to claim 22 , wherein the raw noodle body is a raw noodle string claim 22 , and the foaming and drying are conducted for 3 minutes to 20 minutes.25. The process for producing a dried noodle according to claim 23 , wherein the raw noodle body is a raw noodle string claim 23 , and the foaming and drying are conducted for 3 minutes to 20 minutes.26. The process for producing a dried noodle according to claim 22 , wherein the addition amount of the powder oil is 0.75% by weight to 5% by weight with respect to the total weight of the main raw material.27. The process for producing a dried noodle according to claim 23 , wherein the addition amount of the powder oil is 0.75% by weight to 5% by weight with respect to the total weight of the main raw material.28. The process for producing a dried noodle according ...

Instant dried noodles and process for producing the same

A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained by a conventional method is made to a small mass or a plate shape by applying a pressure to the dough under reduced pressure, cut out to as a form of noodle strip, gelatinized, and dried with hot wind. Instant pasta having extremely excellent in taste, texture and unfastening can be prepared. Thereby instant noodles (which cannot be obtained in the prior art) can be produced using durum wheat flour as a main raw material.

FLAKE CEREAL OR CHIP AND METHOD FOR MAKING SAME

Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture. 1. A flake , comprising:approximately 15-70% undegraded, whole grain groats, by weight of the flake; andapproximately 10-30% binder, by weight of the flake,wherein the flake is a compressed and dried flake measuring approximately 0.030 to 0.080 inch thick.2. The flake of claim 1 , wherein the flake is approximately 0.040 to 0.060 inch thick.3. The flake of claim 1 , wherein the whole grain groats comprise approximately 40-60% by weight of the flake.4. The flake of claim 1 , wherein the whole grain groats comprise at least one of oats claim 1 , wheat claim 1 , corn claim 1 , rice claim 1 , and barley.5. The flake of claim 1 , wherein the whole grain groats comprise hulled oat groats.6. The flake of claim 1 , further comprising approximately 1-10% nuts claim 1 , by weight of the flake.7. The flake of claim 1 , wherein the binder comprises at least one of rice flour and wheat flour.8. The flake of claim 1 , further comprising approximately 2-6% oil claim 1 , by weight of the flake.9. The flake of claim 1 , wherein the flake comprises a breakfast cereal.10. The flake of claim 1 , wherein the flake comprises a snack chip.11. The flake of claim 1 , wherein the flake has a bowl life of 10-15 minutes or more.12. The flake of claim 1 , wherein the flake is approximately 0.2 to 2.0 inches in diameter.13. The flake of claim 1 , wherein the flake has a moisture content of approximately 5% or more.14. The flake of claim 1 , wherein the flake has a moisture ...

Intermediate Moisture Bar Using A Dairy-Based Binder

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

FROSTED CEREAL FOOD AND PRODUCTION METHOD THEREOF

A frosted cereal food containing catechins in an amount of 0.1 mass % or more with respect to the dry mass of the frosted cereal food, wherein the frosted cereal food includes a coating material containing a solid content other than saccharides in an amount of 1 mass % or more, the solid content other than saccharides containing the catechins in an amount of 40 mass % or more. 1. A frosted cereal food , comprising: catechins in an amount of 0.1 mass % or more with respect to the dry mass of the frosted cereal food , whereinthe frosted cereal food comprises a coating material comprising a solid content other than saccharides in an amount of 1 mass % or more, the solid content other than saccharides comprising the catechins in an amount of 40 mass % or more, and the coating material comprises (A) myricetin, (B) quercetin, (C) kaempferol, (D) epigallocatechin gallate and (E) gallocatechin gallate, where the ratio of the sum of the contents of (A), (B) and (C) to the sum of the contents of (D) and (E) (the content of (A)+(B)+(C)/the content of (D)+(E)) be 0.01 to 0.09 (mass ratio).2. The frosted cereal food according to claim 1 , wherein the catechins are incorporated into the coating material by blending a purified preparation of a catechins-containing plant extract into the coating material of the frosted cereal food.3. (canceled)4. A method of producing a frosted cereal food claim 1 , comprising coating a cereal food with a saccharide solution comprising a purified preparation of a catechins-containing plant extract after forming the cereal food claim 1 ,wherein the purified preparation of a catechins-containing plant extract comprises (A) myricetin, (B) quercetin, (C) kaempferol, (D) epigallocatechin gallate and (E) gallocatechin gallate, where the ratio of the sum of the contents of (A), (B) and (C) to the sum of the contents of (D) and (E) (the content of (A)+(B)+(C)/the content of (D)+(E)) be from 0.01 to 0.09 (mass ratio), and catechins amount to 40 mass % or ...

PROCESS FOR PRODUCTION OF FRIED NOODLES

Fried noodles of excellent quality that are approximately 1 to 7 cm in length can be produced efficiently by a process for production of fried noodles including: a step of preparing raw noodles; a step of gelatinizing the raw noodles; a step of cutting the gelatinized raw noodles into noodles of 1 to 7 cm; and a step of frying the cut noodles by allowing the same to naturally float in frying oil. 1. A process for production of fried noodles having a length of 1 to 7 cm , comprising:a step of preparing raw noodles;a step of gelatinizing the raw noodles;a step of cutting the gelatinized raw noodles into noodles having a length of 1 to 7 cm; andfrying the cut noodles by allowing the same to naturally float in frying oil.2. The process for production of fried noodles according to claim 1 , further comprising a step of frying the noodles claim 1 , which are fried while floating naturally in the frying oil claim 1 , by soaking the same in the frying oil.3. Instant cup noodles claim 1 , in which the fried noodles claim 1 , produced by the process for production of fried noodles according to claim 1 , are accommodated in a cup.4. Instant cup noodles claim 2 , in which the fried noodles claim 2 , produced by the process for production of fried noodles according to claim 2 , are accommodated in a cup. The present invention relates to a process for production of fried noodles. More particularly, the present invention relates to a process for producing fried noodles having a length of approximately 1 to 7 cm.Since only hot water is needed to eat instant fried noodles, instant fried noodles have widely been used.In recent years, noodles as short as approximately 1 to 7 cm that can be eaten in soup form with a spoon have been increasingly needed to respond to various customers' tastes. Likewise with respect to instant fried noodles, products that meet such needs are required to be made.However, conventional processes for producing instant fried noodles are mainly used for the ...

PROCESS FOR PRODUCING INSTANT NOODLES

A process for producing noodle strips in which a dough sheet is slit into noodle strips using a rotary slitting device comprising at least a pair of cutting blade rolls, scraping members and air flow supply means. The dough sheet is passed through the cutting blade rolls, to thereby slit the dough sheet into noodle strips; the noodle strips are peeled off from the cutting blade rolls using the scraping members, to thereby separate into upper and lower noodle strip bundles; and air flow is supplied to the slit noodle strips from the air flow supply means. There is provided a process capable of stably realizing generally straight noodle strips with no strong longitudinal waves even in a mass production line. 1. A process for producing noodle strips in which a dough sheet is slit into noodle strips using a rotary slitting device comprising at least a pair of cutting blade rolls , scraping members and air flow supply means , the process comprising at least the steps of:passing the dough sheet through the cutting blade roll, to thereby slit the dough sheet into noodle strips;peeling the noodle strips off from the cutting blade rolls using the scraping members, to thereby separate into upper and lower noodle strip bundles; andsupplying air flow to the slit noodle strips from the air flow supply means.2. The process for producing noodle strips according to claim 1 , wherein the air flow is air flow which acts in a direction of pushing out the noodle strips toward a running direction of the noodle strips.3. The process for producing noodle strips according to claim 1 , wherein the air flow supply means supplies the air flow between the lower noodle strips and the upper noodle strips.4. The process for producing noodle strips according to claim 1 , wherein the air flow claim 1 , which is supplied to the noodle strips from the air flow supply means claim 1 , is flow with directionality.5. The process for producing noodle strips according to claim 1 , wherein the air flow ...

SHORT COOKING DRY PASTA, ITS USE AND PROCESS FOR THE PREPARATION

The present invention concerns a short cooking dry pasta composition, comprising flour, egg, ascorbic acid, at least 7% carrot juice concentrate, between 0.5 and 10% of water, wherein the total carotenoids content consists of at least 100 ppm. The invention concerns further the process for the preparation of said composition. 1. Short cooking dry pasta composition , comprising flour , egg , ascorbic acid , at least 7% carrot juice concentrate , between 0.5 and 10% of water , the total carotenoids content is at least 100 ppm.2. Short cooking dry pasta composition according to claim 1 , wherein the flour comprises wheat semolina.3. Short cooking dry pasta composition according to claim 2 , wherein the wheat semolina comprises semolina claim 2 , having a particle size between 0.25 and 1.00 mm in diameter.4. Pasta composition according to claim 1 , wherein the composition comprises at least 80 ppm of ascorbic acid.5. Pasta composition according to claim 1 , wherein the amount of total carotenoids is between 120 and 160 ppm.6. Pasta composition according to claim 1 , wherein the ascorbic acid is from an extract from a natural source selected from the group consisting of Kakadu plum claim 1 , Camu Camu claim 1 , Rose hip claim 1 , Acerola claim 1 , Sea buckthorn claim 1 , Jujube claim 1 , Indian gooseberry claim 1 , Baobab claim 1 , Hot Chillis claim 1 , Blackcurrant claim 1 , Red pepper claim 1 , Parsley claim 1 , Guava claim 1 , Kiwifruit claim 1 , Broccoli claim 1 , Loganberry claim 1 , Redcurrant claim 1 , Brussels sprout claim 1 , Wolfberry claim 1 , and Citrus fruits.7. Pasta composition according to claim 1 , wherein the composition comprises wheat durum semolina.8. Shelf stable dehydrated food composition comprising short cooking dry pasta comprising flour claim 1 , egg claim 1 , ascorbic acid claim 1 , at least 7% carrot juice concentrate claim 1 , between 0.5 and 10% of water claim 1 , the total carotenoids content is at least 100 ppm in an amount between 5 and ...

INSTANT DRIED NOODLES AND PROCESS FOR PRODUCING THE SAME

A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained by a conventional method is made to a small mass or a plate shape by applying a pressure to the dough under reduced pressure, cut out to as a form of noodle strip, gelatinized, and dried with hot wind. Instant pasta having extremely excellent in taste, texture and unfastening can be prepared. Thereby instant noodles (which cannot be obtained in the prior art) can be produced using durum wheat flour as a main raw material. 1. An instant dried noodle mass comprising of noodle strips , wherein the noodle strips are produced by applying a pressure to dough prepared from a raw noodle material containing at least durum wheat flour and powdered or granular solid fat or oil having a particle diameter of 0.1 rom or more thereby forming a small mass or a plate shape of the dough using an extrusion molding machine under reduced pressure , preparing noodle strips from the small mass or plate by noodle-making step , gelatinizing the noodle strips prepared by the noodle-making step and drying the noodle strips with hot air , wherein an unfastening time of the instant dried noodle mass in hot water is 10 seconds or less , and wherein the unfastening time is measured under the following conditions:(a) using a measuring system formed from a prop (loosing stick: φ6 mm, 2.2 mm in length), a partition plate (φ24 mm), a bottom plate (145×145 mm), and a measuring vessel (120 mm in height); and(b) pouring hot water of 1,500 ml at 100° C. into the measuring box, leaving the measuring box to stand for 90 seconds, operating a shaker at 30 rpm, and measuring a time for a noodle mass falling from the partition plate, as the unfastening time.2. The instant dried noodle mass according to claim 1 , wherein a noodle strip strength is from 110 to 130 g.3. The instant dried noodle mass according to ...

Production Of Shredded Or Flaked Whole Grain-Containing Composite Food Products

Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

ISOMALT IN CEREAL PRODUCTS

The present invention relates to cereal products comprising cereals and a mixture of 1,6-GPS and 1,1-GPM, methods for the production thereof and the use of a mixture comprising 1,6-GPS and 1,1-GPM for producing cereal products. 1. A method for producing a glazed cereal product , comprising a core made of cereals and a coating , whereina) a coating material which is a solution or syrup or melt comprising a total dry matter content of 70 to 100% by weight (in relation to the weight of the solution or syrup), comprising 20 to 100% by weight of isomaltulose (in relation to the total dry matter) and having a temperature of at least 80° C., is applied to the core,b) the resulting coating is dried andc) a coated, glazed cereal product comprising a cereal core and a glassy, amorphous coating is obtained.2. A method for producing a glazed cereal product according to claim 1 , wherein the coating material is a solution or melt comprising a total dry matter content of 90 to 100% by weight (in relation to the weight of the solution or melt) claim 1 , and having a temperature of at least 135° C. claim 1 , is applied to the core.4. A method according to claim 2 , wherein the cereal product is selected from the group consisting of granola bars claim 2 , energy bars claim 2 , salty snacks and breakfast products.5. A method according to claim 5 , wherein the cereal product is selected from the group consisting of particularly clusters claim 5 , granola claim 5 , cornflakes claim 5 , puffed corn claim 5 , puffed rice claim 5 , bite-sized pieces claim 5 , balls claim 5 , loops claim 5 , flakes and crispies.6. A method according to claim 2 , wherein the coating solution claim 2 , syrup or melt comprises at least one additive selected from the group consisting of sweetening agents claim 2 , high-intensity sweeteners claim 2 , flavoring agents claim 2 , spices claim 2 , dairy products claim 2 , prebiotics claim 2 , synbiotics claim 2 , probiotics claim 2 , cocoa-containing products claim ...

Extruded Noodle and Die Piece for Extruded Noodle

Disclosed is an extruded noodle having a hole extending therethrough in a longitudinal direction, wherein: the hole closes or contracts during boiling or rehydration in hot water; and the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle. 1. An extruded noodle having a hole extending therethrough in a longitudinal direction , wherein:wheat flour is essential as a raw material for the noodle;the hole closes or contracts during boiling or rehydration in hot water;the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle;the hole has an air gap at the center of the cross-section, the air gap being formed by the plurality of grooves overlapping each other; andthe hole closes during boiling or rehydration in hot water, or contracts to such an extent as to allow the grooves excluding the air gap to be closed.2. The extruded noodle according to claim 1 , wherein the hole is formed so as to occupy 2% to 15% of a sectional area of the noodle including the hole.3. The extruded noodle according to claim 1 , wherein tips of the plurality of grooves reach positions 30% to 70% of a distance from the center of the cross section of the noodle to an outer peripheral edge of the noodle.4. The extruded noodle according to claim 1 , wherein the plurality of grooves are formed so as to have any of three-fold to eight-fold rotational symmetries.5. The extruded noodle according to claim 1 , wherein the hole in the cross section of the noodle is shaped to have a depressed portion which is located between tips of adjacent ones of the plurality of grooves and is recessed toward the center of the cross ...

Method for Preparing Cooked Oatmeal into a Solid Composition for Food Consumption

A method for preparing cooked oat cereal into a cold, cohesive mass for convenient, ready-to-eat serving and consumption using traditional eating utensils. This food product contains two base ingredients, rolled oats and water. A uniform weight ratio of rolled oats to water is used to achieve complete cooking of all oat cereal particles using a microwave cooking process for time duration relative to the weight of rolled oats used in product preparation. A refrigeration cooling process for minimum time duration proportional to ingredient quantity is used to create a solid composition of all cooked oat cereal particles in a sealed, airtight preparation container. The resulting food product retains its mass and shape when removed from its preparation container for ready-to-eat serving or storage, and it has sufficient density and cohesion for partitioning into solid sections. 1. A cooked oat cereal cooled to create a solid composition of oat cereal particles , which substantially maintain mass and shape when removed from its preparation container for food consumption using traditional eating utensils.2. The cereal of containing 1 part rolled oats to 2.5 parts water by weight and cooked uncovered through a microwave cooking process for continuous time duration in seconds equal to 1.4 times the weight in grams of the old fashioned style rolled oats or 1.2 times the weight in grams of the quick or instant style rolled oats used in product preparation at 1 claim 1 ,000 watt microwave operation to provide a solid composition of all cooked oat cereal particles when cooled completely in a sealed claim 1 , airtight preparation container by refrigeration process for a minimum claim 1 , continuous time duration in minutes equal to 2.4 times the weight in grams of the rolled oats used in product preparation.3. The cereal of containing one or more optional food or pharmaceutical grade additives and supplements for flavoring and/or nutrition while enabling complete cooking of all ...

NO BAKE GRANOLA AND METHODS OF PREPARATION

The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks. 1. A method of preparing a no bake food product comprising:A. providing an unbaked grain product, wherein said unbaked grain product has not been previously heated at temperatures above 200 degrees Fahrenheit;B. adding a sweetener to said unbaked grain product to form a grain mixture, andC. agitating said grain mixture in a container while heating, until said grain mixture is toasted, wherein the surface of said container is about 200 degrees to about 500 degrees Fahrenheit.2. A method of claim 1 , further comprising the step of removing said grain mixture from heat when said grain mixture reaches a temperature of at least above 240 degrees Fahrenheit.3. The method of claim 2 , wherein the grain mixture is toasted so as to have a water content of about 0.01% to about 5%.4. The method of claim 1 , further comprising the step of forming said grain mixture into a sheet.5. The method of claim 1 , further comprising the step of separating said grain mixture into pieces claim 1 , wherein said pieces are selected from a group consisting of bars claim 1 , clusters claim 1 , and cereal.6. The method of claim 1 , further comprising adding water to said grain mixture after said mixture is toasted claim 1 , and further agitating said grain mixture until substantially all water is absorbed in said grain mixture.7. The method of claim 6 , wherein said water is about 25% to about 90% by weight of said grain mixture.8. The method of claim 1 , furthering comprising the step of adding oil to said unbaked grain product claim 1 , wherein said oil is selected from a group consisting of canola claim 1 , corn claim 1 , sunflower claim 1 , ...

COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR

A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-free pasta. 1. A gluten-free composition comprising a) a gluten-free cereal flour , b) a hydroxypropyl methylcellulose or methyl cellulose , and c) a carboxymethyl cellulose , wherein the weight ratio between component b) and component c) is from 1:1 to 10:1.2. The composition of wherein the weight ratio between component b) and component c) is from 5:1 to 10:1.3. The composition of wherein component b) is hydroxypropyl methylcellulose.4. The composition wherein the hydroxypropyl methylcellulose has a viscosity of 1000 to 20 claim 3 ,000 mPa·s claim 3 , determined in a 2% by weight aqueous solution at 20° C.5. The composition of wherein the hydroxypropyl methylcellulose has from 15 to 30 percent by weight of methoxyl groups and from 4 to 32 percent by weight of hydroxypropoxyl groups.6. The composition of wherein the carboxymethyl cellulose has a viscosity of from 100 to 5 claim 1 ,000 mPa·s claim 1 , determined in a 1% by weight aqueous solution at 25° C. claim 1 , using a Brookfield LVT viscometer claim 1 , spindle No. 3 claim 1 , at 30 rpm.7. The composition of wherein the carboxymethyl cellulose has a viscosity of from 500 to 2 claim 6 ,500 mPa·s claim 6 , determined in a 1% by weight aqueous solution at 25° C. claim 6 , using a Brookfield LVT viscometer claim 6 , spindle No. 3 claim 6 , at 30 rpm.8. The composition of wherein the carboxymethyl cellulose has a degree of substitution of from 0.40 to 0.95.9. The composition of additionally comprising water and being in the form of a dough or batter.10. The composition of comprising from 0.1 to 5.0 parts by weight of component b) and from 0.01 to 1.0 part by weight of component c) claim 1 , based on 100 parts by weight of the gluten-free cereal flour.11. The composition of comprising ...

COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR

A composition which comprises a) a gluten-free cereal flour, and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size is useful for producing food products, such as gluten-free bakery products or gluten-free pasta. 1. A composition comprising a) a gluten-free cereal flour , and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size.2. The composition of wherein the hydroxypropyl methylcellulose or methyl cellulose has particle sizes such that at least 70 weight percent of the particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size.3. The composition of wherein the hydroxypropyl methylcellulose or methyl cellulose has particle sizes such that at least 90 weight percent of the particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size.4. The composition of wherein component b) is hydroxypropyl methylcellulose.5. The composition wherein the hydroxypropyl methylcellulose has a viscosity of 1000 to 20 claim 4 ,000 mPa·s claim 4 , determined in a 2% by weight aqueous solution at 20° C.6. The composition of wherein the hydroxypropyl methylcellulose has from 15 to 30 percent by weight of methoxyl groups and from 4 to 32 percent by weight of hydroxypropoxyl groups.7. The composition of comprising from 0.1 to 15 parts by weight of component b) claim 1 , based on 100 parts by weight of the gluten-free cereal flour.8. The composition of comprising rice flour claim 1 , buckwheat flour claim 1 , corn ...

MOLDABLE PROTEIN MATRIX CONTAINING FRUIT, VEGETABLES, CHOCOLATE OR COCOA, FOR FOOD APPLICATIONS, AND PROCESS FOR ITS MANUFACTURE

The present invention relates to a formulation of a moldable protein matrix which after drying has a high concentration (from 60% to 90%) of fruits, vegetables, chocolate or cocoa. It also allows for the incorporation of flavors and coloring agents in order to obtain a product that is very similar, both in texture and taste, to fruit, chocolate or cocoa. It may be used, directly or by incorporation, in different kind of food, such as ice creams, pastries and dairy products. The invention refers also to the process for the manufacture of products based on this matrix with a texture and taste similar of the fruit, vegetables and cocoa. 2. The protein matrix according to claim 1 , wherein the percentage by weight of main food ingredient claim 1 , after drying claim 1 , is between 75% and 85%.3. The protein matrix according to claim 1 , wherein they have a shape selected from spheres claim 1 , cubes claim 1 , parallelepipeds claim 1 , stars claim 1 , letters claim 1 , figures claim 1 , animals and the like.4. The protein matrix according to claim 1 , wherein the main food ingredient is fruit or vegetables and is in form of dehydrated powder claim 1 , polme claim 1 , polpe claim 1 , purée or juice and their concentrates.5. The protein matrix according to claim 1 , wherein the main food ingredient is cocoa or chocolate and is in the form of powder.6. A Process for the manufacture of the protein matrix according to claim 1 , comprising:a) mixing the ingredients to form a pasta mixture;b) kneading, shaping or molding the pasta mixture in order to obtain different shapes;c) optionally drying; andd) optionally cooking in solution with controlled brix (between 30 and 60%) followed by drying at controlled temperature.7. The Process according to claim 6 , which further comprises:mixing the protein component with the main food ingredient, to obtain a homogeneous mixture and optionally adding flavoring and coloring additives;adding water to bind the pasta mixture, such that the ...

DRIED NOODLES MANUFACTURING METHOD

Provided are dried noodles having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried noodles comprises a drying step of drying noodle strands to reach the percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%; a cooling step of cooling, after the drying step, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%; a packaging step of packaging, after the cooling step, the noodle strands; and a heating step of heating, after the packaging step, the noodle strands for 15 minutes to 120 minutes under an environment maintained at a temperature of 30 to 40° C. 1. A method for manufacturing dried noodles , the method comprising:drying noodle strands to reach a percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%;after the drying, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%;after the cooling, packaging the noodle strands; andafter the packaging, heating the noodle strands for 15 to 120 minutes under an environment maintained at a temperature of 30 to 40° C.2. The method according to claim 1 , further comprising:after the heating, cooling the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C.3. The method according to claim 1 , wherein a diameter of the noodle strands before the drying is 1 mm to 5 mm.4. The method according to claim 1 , wherein a percentage of water content of the noodle strands before the drying is 20 to 35% by mass.5. The method according to claim 1 , wherein the noodle strands are cut noodles.6. The method according to claim 2 , wherein a diameter of the noodle strands before the drying is 1 mm to 5 mm.7. The method according to claim 2 , ...

DRIED PASTA MANUFACTURING METHOD

Provided is dried pasta having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried pasta comprises a drying step of drying pasta noodle strands to reach the percentage of water content of 14% or less under an environment maintained at a temperature of 75 to 95° C. and humidity of 60 to 90%; a heating step of heating, after the drying step, the pasta noodle strands for 10 to 120 minutes under an environment maintained at a temperature lower by at least 15° C. than the temperature in the drying step and within a range of 50 to 80° C., and humidity of 60 to 90%; and a cooling step of cooling, after the heating step, the pasta noodle strands for 10 to 60 minutes under an environment maintained at a temperature of 20 to 40° C. and humidity of 40 to 80%. 1. A method for manufacturing dried pasta , the method comprising:drying pasta noodle strands to reach a percentage of water content of 14% or less under an environment maintained at a temperature of from 75 to 95° C. and a humidity of from 60 to 90%;heating, after the drying, the pasta noodle strands for 10 to 120 minutes under an environment maintained at a temperature at least 15° C. lower than the temperature in the drying and within a range of from 50 to 80° C., and a humidity of from 60 to 90%; andcooling, after the heating, the pasta noodle strands for 10 to 60 minutes under an environment maintained at a temperature of from 20 to 40° C. and a humidity of from 40 to 80%.2. A method for manufacturing dried pasta , the method comprising:drying pasta noodle strands to reach a percentage of water content of 14% or less under an environment maintained at a temperature of from 75 to 95° C. and a humidity of from 60 to 90%;cooling, after the drying, the pasta noodle strands for 10 to 60 minutes under an environment maintained at a temperature of from 20 to 40° C. and a humidity of from 40 to 80%; andheating, after the cooling, the pasta noodle strands for 10 to 120 minutes ...

Bunchy fresh noodles used as instant noodles

Provided is a bundle of fresh noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor.

GRAIN-BASED HOT CEREAL COMPOSITIONS HAVING REDUCED FOAMING

Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product. 1. A grain-based hot cereal composition , comprising:about 55% to about 99.5% grain by weight, andabout 0.05 to about 3% by weight of a stearyl antifoam agent.2. The composition of claim 1 , wherein the stearyl antifoam agent comprises stearate claim 1 , stearic acid claim 1 , stearyl alcohol claim 1 , stearyl ester claim 1 , or a mixture thereof.3. The composition of claim 1 , wherein the stearyl antifoam agent comprises stearyl acid.4. The composition of claim 1 , wherein the stearyl antifoam agent comprises stearyl alcohol.5. The composition of claim 2 , wherein the stearate is a metallic stearate.6. The composition of claim 5 , wherein the metallic stearate is magnesium stearate.7. The composition of claim 1 , wherein the stearyl antifoam agent is a monoglyceride.8. The composition of claim 7 , wherein the monoglyceride is glyceryl monostearate.9. The composition of claim 1 , wherein the grain comprises wheat farina claim 1 , oat groats claim 1 , rolled oats claim 1 , or steel cut oats.10. The composition of claim 1 , further comprising a fiber additive claim 1 , sweetener claim 1 , preservative claim 1 , supplemental vitamins claim 1 , supplemental minerals claim 1 , thickener claim 1 , flavoring agents claim 1 , or colorant.11. The composition of claim 10 , comprising about 0% to about 30% fiber additive by weight.12. The composition of claim 10 , comprising about 0% to about 30% sweetener by weight.13. The composition of claim 10 , comprising about 0 ppm to about 50 ppm of preservative.14. The composition of claim 10 , comprising about 0.05% to about 1% supplemental vitamins by ...

OAT CEREAL CONTAINING AGGLOMERATED FLAVOR CLUSTERS

Agglomerated flavor clusters comprising a binder syrup, grain, sweetener, and flavoring agent, and hot cereal compositions comprising the agglomerated clusters are described. The agglomerated flavor clusters are hydroscopic and can be directly consumed similar to granola or mixed into a bulk hot cereal composition. When heated, the agglomerated flavor clusters liquefy and coat the grain components of the hot cereal composition providing a flavored hot cereal composition. As the agglomerated clusters exhibit reduced settling in hot cereal compositions, each single serving of the bulk hot cereal compositions of the disclosure comprises substantially the same flavor intensity and nutritional value. 1. An agglomerated flavor cluster , comprising:about 10% to about 60% grain component by weight;about 0.5% to about 55% sweetener by weight;about 0% to about 8% flavoring agent by weight; and aboutabout 5% to about 25% binder syrup by weight, wherein the binder syrup comprises a sugar component and a gum.2. The agglomerated flavor cluster of claim 1 , wherein the grain comprises one or more of oat groats claim 1 , rolled oats claim 1 , and steel cut oats.3. The agglomerated flavor cluster of claim 1 , wherein the sweetener comprises sugar or sugar in combination with one of more non-nutritive sweeteners.4. The agglomerated flavor cluster of claim 1 , wherein the flavoring agent comprises a natural flavoring agent claim 1 , artificial flavoring agent claim 1 , or mixture thereof.5. The agglomerated flavor cluster of claim 1 , wherein the binder syrup comprises:about 3% to about 30% gum by weight; andabout 50% to about 95% of a sugar component comprising one or more sugar alcohols.6. The agglomerated flavor cluster of claim 5 , wherein the sugar component comprises a first sugar alcohol and a second sugar alcohol in a weight ratio of about 1:1 to about 3:1.7. The agglomerated flavor cluster of claim 6 , wherein the first sugar alcohol comprises xylitol claim 6 , maltitol claim ...

Pasta compositions comprising phosphate salts and methods of making

The present invention relates to methods and compositions for enhancing pastas by the addition of phosphate salts. The addition of phosphate salts and blends of phosphate salt has been found to improve properties such as texture and firmness. The addition of phosphate salts has also been found to reduce the need for additional ingredients such as egg whites or other additives. 1. A pasta composition comprising flour , water , and a phosphate salt , wherein the phosphate salt is in an amount of from about 0.05% to about 5.0% by weight of the flour.2. The pasta composition of claim 1 , wherein the phosphate salt is in an amount of from about 0.1% to about 1.0% by weight of the flour.3. The pasta composition of claim 1 , wherein the pasta composition is a fresh pasta claim 1 , a refrigerated pasta claim 1 , or a frozen pasta.4. The pasta composition of claim 3 , wherein the pasta composition is a cooked refrigerated pasta or a cooked frozen pasta.5. The pasta composition of claim 1 , wherein the pasta composition is a semolina claim 1 , wheat claim 1 , or whole wheat pasta.6. The pasta composition of claim 1 , wherein the phosphate salt is selected from the group consisting of MSP claim 1 , DSP claim 1 , TSP claim 1 , SAPP claim 1 , TSPP claim 1 , STPP claim 1 , STMP claim 1 , SHMP claim 1 , DKP claim 1 , DMP claim 1 , SKMP claim 1 , TCP claim 1 , CAPP claim 1 , MKP claim 1 , TKPP claim 1 , DCP claim 1 , MCP claim 1 , TKP claim 1 , KTPP claim 1 , phosphoric acid claim 1 , and SALP.7. The pasta composition of claim 1 , wherein the phosphate salt is selected from the group consisting of MSP claim 1 , DSP claim 1 , TSP claim 1 , SAPP claim 1 , TSPP claim 1 , STPP claim 1 , STMP claim 1 , SHMP claim 1 , DKP claim 1 , SKMP claim 1 , TCP claim 1 , and CAPP.8. The pasta composition of claim 1 , wherein the phosphate salt is selected from the group consisting of TCP claim 1 , CAPP claim 1 , SAPP claim 1 , and SKMP.9. The pasta composition of comprising two or more phosphate ...

COMPOSITIONS AND METHODS FOR THE STABILITY OF REACTIVE AMINO ACIDS IN A FOOD MATRIX

The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of or being substantially free of reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of months the products during processing and storage. 1. A solid food product comprisingat least one source of solid ingredients selected from a group consisting of beta-glucans, crisps, rice crisps, rolled oats, fruit pieces, and combinations thereof; andat least one reactive amino acid in a binder that is substantially free from any reducing sugars.2. The solid food product according to claim 1 , wherein the reactive amino acid is selected from the group consisting of alanine claim 1 , arginine claim 1 , asparagine claim 1 , aspartate claim 1 , citrulline claim 1 , cysteine claim 1 , glutamate claim 1 , glutamine claim 1 , glycine claim 1 , histidine claim 1 , hydroxyproline claim 1 , hydroxyserine claim 1 , hydroxytyrosine claim 1 , hydroxylysine claim 1 , isoleucine claim 1 , leucine claim 1 , lysine claim 1 , methionine claim 1 , phenylalanine claim 1 , proline claim 1 , serine claim 1 , taurine claim 1 , threonine claim 1 , tryptophan claim 1 , tyrosine claim 1 , valine claim 1 , and combinations thereof.3. The solid food product according to claim 1 , wherein the reactive amino acid is beta-alanine.4. The solid food product according to claim 1 , wherein the reactive amino acid is carnosine.5. The solid food product according to claim 1 , wherein the solid ingredients comprises at least one beta-glucan.6. The solid food product according ...

GLUTEN-FREE FOOD COMPOSITION AND FOOD PRODUCTS PREPARED THEREFROM

A gluten-free food composition consisting of at least one derivative of Cannabis Sativa, at least one derivative of 5-methyltetrahydrofolic acid and suitable food ingredients is described. In particular, products prepared with this food composition are perfectly suitable for the diet of gluten-intolerant patients, allowing not only the absorption of substances not tolerated by the bodies of such patients to be avoided, but also allowing their diet to be supplemented with elements that are useful in re-establishing the correct functioning of the body. 1Cannabis Sativa. Gluten-free food composition consisting of at least one derivative of , at least one derivative of 5-methyltetrahydrofolic acid , and suitable food ingredients.2Cannabis SativaCannabis SativaCannabis Sativa. The composition of claim 1 , wherein said at least one derivative of is wholemeal or refined flour claim 1 , virgin oil or a mixture thereof.3. The composition of or claim 1 , wherein said at least one derivative of 5-methyltetrahydrofolic acid is salt of Na claim 1 , K claim 1 , Li claim 1 , Ca claim 1 , Ba claim 1 , Mg claim 1 , or a mixture thereof.4. The composition of claim 3 , wherein said salt of 5-methyltetrahydrofolic acid is [6S]-5-methyltetrahydrofolate calcium salt.5Cannabis Sativa. The composition of claim 1 , wherein said at least one derivative of is in an amount of 0.05-40 wt % and said at least one derivative of 5-methyltetrahydrofolic acid is in an amount of up to 0.001 wt % on the total weight of the composition.6Cannabis Sativa. The composition of claim 5 , wherein said at least one derivative of is in an amount of 0.5-30 wt % and said at least one derivative of 5-methyltetrahydrofolic acid is in an amount of up to 0.0006 wt % on the total weight of the composition.7Cannabis Sativa. The composition of claim 6 , wherein said at least one derivative of is in an amount of 1-25 wt % and said at least one derivative of 5-methyltetrahydrofolic acid is in an amount of up to 0.0004 wt % ...

PROCESS FOR PRODUCING FROZEN GRATIN

A frozen gratin production method involves: obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm; boiling and cooking the fresh pasta; and then freezing the boiled-and-cooked fresh pasta together with a sauce. It is suitable to use, as the aforementioned dough, a dough including from 2 to 6 parts by mass of a vegetable protein with respect to 100 parts by mass of the durum wheat flour. It is also suitable to boil and cook the fresh pasta such that the yield-after-boiling of the fresh pasta is from 190% to 250%. 1. A method for producing a frozen gratin , comprising:{'sup': '2', 'obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm;'}boiling and cooking the fresh pasta; and thenfreezing the boiled-and-cooked fresh pasta together with a sauce.2. The frozen gratin production method according to claim 1 , wherein a dough including from 2 to 6 parts by mass of a vegetable protein with respect to 100 parts by mass of the durum wheat flour is used as said dough.3. The frozen gratin production method according to claim 1 , wherein the fresh pasta is boiled and cooked such that the yield-after-boiling of the fresh pasta is from 190% to 250%.4. The frozen gratin production method according to claim 1 , wherein extrusion is performed such that the fresh pasta has a thickness of from 1.0 to 1.8 mm.5. The frozen gratin production method according to claim 2 , wherein the fresh pasta is boiled and cooked such that the yield-after-boiling of the fresh pasta is from 190% to 250%.6. The frozen gratin production method according to claim 2 , wherein extrusion is performed such that the fresh pasta has a thickness of from 1.0 to 1.8 mm.7. The frozen gratin production method according to claim 3 , wherein extrusion is performed such that the fresh pasta has a thickness of from 1.0 to 1.8 mm.8. The frozen gratin production method according to claim 5 , wherein extrusion is ...

LOW-CALORIE PASTA AND METHOD FOR THE PRODUCTION THEREOF

Repeated attempts have been made to produce low-calorie pasta that has the characteristics of conventional pasta. According to the invention, the aim is achieved using a dough made of durum wheat flour, or oat bran, microcellulose, polysaccharides, oil, an emulsifier and water. Any kind of pasta is formed from the dough and dried during a special heating cycle. According to the method, an initial water content of the produced pasta of approximately 90 wt. % in relation to the quantity of flour is reduced to a water content of 10.5 to 13 wt. %. The finished products have a good shelf life and cooking firmness. The calorific value is more than 40% lower than that of conventional pasta. The pasta produced as per the invention is suitable in particular for diets and, in a gluten-free variant, also for gluten-intolerant individuals. 110-. (canceled)11. A dough for low-calorie pasta , comprising a mixture of flour , cellulose containing a portion of microcellulose of grain size of <75 μm , polysaccharides and aqueous liquid , wherein the flour is a double-ground , high protein-containing durum wheat flour with a gluten content of >13% by weight relative to the total weight thereof , and wherein this flour has a particle size <300 μm , wherein completely proteinfree microcellulose is added to the flour , wherein the microcellulose has only a grain size of <75 μm and wherein to this mixture polysaccharides and water are added , so that the content of the entire mixture before drying thereof is 80 to 110% by weight relative to the total amount of the flour/cellulose mixture.12. A dough for low-calorie pasta , comprising a mixture of flour , cellulose containing a portion of microcellulose of grain size of <75 μm , polysaccharides and aqueous liquid , wherein the flour is debittered oat bran with a particle size of <150 μm , wherein completely proteinfree microcellulose is added to the flour , wherein the microcellulose has only a grain size of <75 μm and wherein to this ...

FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES AND METHODS FOR THEIR PREPARATION

Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a corn-derived ingredient. 1. A food product comprising:one or more portions of a dried deseeded coffee cherry; anda corn-derived ingredient.2. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprises at least one of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry do not comprise a coffee bean.4. The food product of claim 1 , wherein the food product is a masa-based food product.5. The food product of claim 1 , wherein the corn-derived ingredient is at least one of:corn treated with an alkaline solution;nixtamalized corn kernels; andderived from at least one of dried kernel maize and corn.67.-. (canceled)8. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry have at least one of:an average particle size of about 0.1 μm to about 3000 μm; anda peak viscosity of about 30 rapid visco units to about 3000 rapid visco units.910.-. (canceled)11. The food product of claim 1 , wherein the food product has a water content of:less than or equal to about 5% by weight of the food product; orgreater than or equal to about 20% by weight of the food product.12. (canceled)13. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprise about 5% to about 50% by weight of the food product.1415.-. (canceled)16. The food product of claim 1 , further comprising at least one of:a fluid, wherein the fluid is present in the food product in an amount of about 20% by weight to about 50% by weight of the food product; anda flour ...

CEREAL PIECES CONTAINING ALPHA-LINOLENIC ACID

The invention relates to shelf-stable cereal pieces which contain alphalinolenic acid, and to food compositions that comprise such cereal pieces. 1. Cereal piece comprising a cereal base and from 20% by weight to 45% by weight of a flax seed component containing alpha-linolenic acid , the cereal piece having a content of 4 g to 8 g of alpha-linolenic acid per 100 g from the flax seed component (dry weight).2. Cereal piece according to claim 1 , wherein the flax seed component contains a flax component selected from the group consisting of coarsely ground flax seed claim 1 , finely ground flax seed claim 1 , flax seed flour claim 1 , flax seed extract and combinations thereof.3. Cereal piece according to claim 1 , comprising from 0.05% to 1.0% by weight of an antioxidant component.4. Cereal piece according to claim 3 , wherein the antioxidant component is selected from the group consisting of phenolic antioxidant compounds claim 3 , tocopherols claim 3 , tocotrienols claim 3 , vitamin E claim 3 , flavonoids claim 3 , carotenoids claim 3 , catechins claim 3 , ascorbic acid and salts thereof claim 3 , thiopropionic acid claim 3 , antioxidant herbs or spices extracts claim 3 , butylated hydroxyanisole claim 3 , butylated hydroxytoluene claim 3 , tertiary-butyl hydroquinone claim 3 , and combinations thereof.5. Cereal piece according to claim 1 , comprising a cereal core and a coating layer claim 1 , wherein the coating layer comprises a flax seed component and a fat component.6. Cereal piece according to claim 5 , comprising an external glazing layer.7. Cereal piece according to claim 5 , wherein the cereal core is an extruded cereal or a cereal flake.8. Cereal piece according to claim 1 , which is in the form of a cluster comprising cereal particulates and flax seed component aggregated together with a binder component.9. Cereal piece according to claim 8 , having a water content of 1.5% by weight to 6.5% by weight.10. Cereal piece according to claim 1 , having a shelf ...

NOODLE-STEAMING METHOD AND NOODLE-STEAMING DEVICE

A method of steaming a bunch of noodle strings using a noodle strings steaming device including a conveyer on which the bunch of noodle strings is placed after being cut out and that transports the bunch of noodle strings, and a tunnel type of body portion provided so that the bunch of noodle strings passes through the body portion with the transportation of the conveyer includes a process of carrying the cut-out bunch of noodle strings from an entrance portion of the body portion while transporting the cut-out bunch of noodle strings on the conveyer, steaming for a predetermined period of time by supplying steam to the bunch of noodle strings, steaming the bunch of noodle strings without supplying the steam, and then transporting the bunch of noodle strings to an exit portion, and a noodle strings steaming device performs the above method. 1. A method of steaming noodle strings using a noodle strings steaming device including a conveyer on which the bunch of noodle strings is placed after being cut out and that transports the bunch of noodle strings , and a tunnel type of body portion provided so that the bunch of noodle strings passes through the body portion with the transportation of the conveyer , the method comprising:a process of carrying the cut-out bunch of noodle strings from an entrance portion of the body portion while transporting the cut-out bunch of noodle strings on the conveyer, steaming for a predetermined period of time by supplying steam to the bunch of noodle strings, steaming the bunch of noodle strings without supplying the steam, and then transporting the bunch of noodle strings to an exit portion.2. The method according to claim 1 , comprising transporting the bunch of noodle strings on the conveyer to pass the bunch of noodle strings through a first portion provided on the entrance side of the body portion for supplying steam to the bunch of noodle strings to steam the bunch of noodle strings claim 1 , and then to pass the bunch of noodle ...

FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES

Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition may include one or more portions of a dried coffee cherry, which may include a deseeded coffee cherry. 1. A food product comprising:a particulate composition comprising one or more portions of a dried deseeded coffee cherry; andat least one flavoring agent.2. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprises one or more of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. The food product of claim 1 , wherein the particulate composition consists of the dried deseeded coffee cherry.4. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry consists of one or more of a pulp claim 1 , a mucilage claim 1 , and a hull.5. The food product of claim 1 , further comprising at least one fluid.6. The food product of claim 5 , wherein the particulate composition is present in the food product in an amount of about 1% by weight to about 80% by weight of the food product.710-. (canceled)11. The food product of claim 1 , wherein the particulate composition has at least one of:an average particle size of about 0.1 μm to about 3000 μm;a peak viscosity of about 30 rapid visco units to about 3000 rapid visco units;a dry matter content of about 80% by weight to about 100% by weight of the particulate composition; anda water absorption index of about 1 to about 20.1219.-. (canceled)20. The food product of claim 1 , wherein the food product has a weight ratio of the particulate composition to the flavoring agent of about 1:20 to about 20:1.21. The food product of claim 1 , further comprising one or more of:a fat composition comprising one or more of oil, ...

RICE SHEET

A rice sheet is formed of cooked rice. The cooked rice is compressed into a sheet-shape to have a reduced volume which is equal to or less than one half of an original volume of the cooked rice before the compression. The rice sheet is not cracked or broken when it is folded or rolled around an ingredient. 1. A rice sheet formed of cooked rice , wherein the cooked rice is compressed into a sheet-shape to have a reduced volume which is equal to or less than one half of an original volume of the cooked rice before the compression.2. The rice sheet of claim 1 , wherein the rice sheet has a thickness less than 3 mm.3. The rice sheet of claim 1 , wherein the rice sheet has a thickness between 3 mm to 8 mm.4. The rice sheet of claim 1 , wherein the reduced volume is about one half of the original volume.5. The rice sheet of claim 1 , wherein the rice sheet is capable of being folded or rolled to hold an ingredient therein without cracking.6. The rice sheet of claim 1 , wherein at least one surface of the rice sheet is dried to reduce stickiness thereof while an inside of the rice sheet maintains softness and moisture to be folded or rolled without cracks.7. The rice sheet of claim 6 , wherein when the rice sheet is folded or rolled claim 6 , overlapping portions of the rice sheet are capable of adhering to each other when pressed onto each other.8. The rice sheet of claim 1 , wherein a direction of a compressing force applied to the cooked rice changes during the compression.9. The rice sheet of claim 1 , wherein the cooked rice includes white cooked rice and brown cooked rice.10. The rice sheet of claim 1 , wherein the rice sheet contains a seasoning which has been mixed with the cooked rice.11. The rice sheet of claim 1 , wherein the rice sheet includes a seasoning applied to a surface thereof.12. The rice sheet of claim 1 , wherein the rice sheet has a patterned seaweed paper on a surface thereof.13. A food product comprising:{'claim-ref': {'@idref': 'CLM-00001', ' ...

HIGH PROTEIN SNACK CHIPS AND METHODS FOR PREPARING THE SAME

The present disclosure describes high protein snack chips comprising meat, seafood and/or poultry powder that adds animal-sourced protein and/or flavors without entraining problematic moisture in precursor dough used to make the chips. The present disclosure also encompasses methods for producing high protein snack chips comprising the steps of making dough comprising meat, seafood and/or poultry powder along with various dry, wet and, optionally, fat ingredients, sheeting the dough, optionally baking the sheeted dough, cutting the uncooked or baked sheeted dough into pieces, and baking and/or frying the pieces to produce tasty, reduced fat, crispy, crunchy snack chips. 1. A cooked snack chip comprising:at least one of dry powdered meat, seafood, and poultry; andat least one of flour and starch,wherein said chip comprises at least 3% by weight animal-sourced protein, and from about 0% to about 8% by weight moisture content, based on the total weight of said cooked snack chip.2. The cooked snack chip of claim 1 , wherein said flour is wheat.3. The cooked snack chip of claim 1 , wherein said flour is rice.4. The cooked snack chip of claim 1 , wherein said flour is corn.5. The snack chip of claim 1 , wherein said starch comprises potatoes.6. A method for preparing a high protein snack chip claim 1 , said method comprising:(a) preparing a dough, said dough comprising at least one dry dough component; at least one wet dough component; and, optionally, at least one fat component;(b) sheeting said dough into sheeted dough having a thickness of from about 0.5 mm to about 1 mm;(c) cutting said sheeted dough into dough pieces;(d) cooking said dough pieces into said high protein snack chips, said high protein snack chips having at least 3% by weight animal-sourced protein, and a moisture content of from about 0% to about 8% by weight, based on the total weight of the high protein snack chip.7. The method of claim 6 , wherein said at least one dry dough component comprises at ...

Egg Substitute

The various embodiments disclosed herein relate to methods and compositions for use as an eggless pasta additive, including some that also enhance the texture, shelf life, and safety of the pasta. The various compositions can include a hydrocolloid, a salt, and a fiber. In certain embodiments, the additive further comprises a protein. In various embodiments, the hydrocolloid can be a gum or a starch. 1. A pasta-fortifying composition , comprising:a. at least one salt;b. at least one hydrocolloid; andc. at least one fiber.2. The composition of claim 1 , further comprising a protein.3. The composition of claim 2 , wherein the protein is selected from the group consisting of soy protein claim 2 , pea protein or wheat protein.4. The composition of claim 1 , wherein the salt is selected from the group consisting of: organic calcium claim 1 , inorganic calcium claim 1 , magnesium claim 1 , sodium salt claim 1 , potassium salt claim 1 , calcium sulfate claim 1 , calcium phosphate claim 1 , calcium chloride claim 1 , calcium carbonate claim 1 , calcium citrate claim 1 , calcium lactate claim 1 , calcium propionate claim 1 , calcium oleate claim 1 , magnesium sulfate claim 1 , magnesium phosphate claim 1 , magnesium acetate claim 1 , magnesium chloride claim 1 , magnesium citrate or magnesium lactate.5. The composition of claim 1 , wherein the hydrocolloid is selected from the group consisting of starch claim 1 , gum claim 1 , corn starch claim 1 , pea starch claim 1 , potato starch claim 1 , rice starch claim 1 , wheat starch claim 1 , pea extract claim 1 , xanthan claim 1 , guar claim 1 , locust bean claim 1 , gum Arabic claim 1 , tara gum claim 1 , algin claim 1 , carboxymetyl cellulose claim 1 , carrgeenan or pectin claim 1 , agar claim 1 , carboxymethyl cellulose claim 1 , alginate and locust bean gum.6. The composition of claim 1 , wherein the fiber is selected from the group comprising: oat fiber claim 1 , soy fiber claim 1 , pea fiber claim 1 , corn fiber claim 1 , ...

Yogurt Crisp and Method for Making Same

A significant amount of yogurt product is used to form a viscoelastic dough capable of being sheeted and cut, without sticking to equipment, and cooked, without over-browning from the high protein and sugar found in yogurt. A number of snack foods can be made with the dough, including a shelf-stable light and crunchy yogurt crisp with whole grain and optional inclusions. 1. A shelf-stable , ready-to-eat yogurt crisp comprising:at least about 20% dehydrated yogurt;at least about 16% modified starch;a moisture content of between about 0.8% to about 3%.2. The shelf-stable claim 1 , ready-to-eat yogurt crisp of comprising between about 16% to about 25% modified starch.3. The shelf-stable claim 1 , ready-to-eat yogurt crisp of wherein the modified starch is a pre-gelatinized cornstarch.4. The shelf-stable claim 1 , ready-to-eat yogurt crisp of comprising up to about 10% oil.5. The shelf-stable claim 1 , ready-to-eat yogurt crisp of comprising a starch claim 1 , said starch comprising one or more of wheat flour and oat flour.6. The shelf-stable claim 1 , ready-to-eat yogurt crisp of comprising a probiotic.7. The shelf-stable claim 1 , ready-to-eat yogurt crisp of comprising between about 0.2% to about 10% emulsifier.8. The shelf-stable claim 1 , ready-to-eat yogurt crisp of comprising inclusions claim 1 , said inclusions comprising one or more of dried fruits claim 1 , dried vegetables claim 1 , nuts claim 1 , seeds claim 1 , and chocolate.9. The shelf-stable claim 8 , ready-to-eat yogurt crisp of comprising between about 5% to about 15% dried fruit inclusions.10. A method for making yogurt snack foods comprising the steps of: at least about 15% dehydrated yogurt;', 'between about 16 to about 25% starch;', 'a moisture content of greater than about 26%; and', 'up to about 10% oil;, 'sheeting a dough lacking yeast to form a sheeted dough, said dough comprising on a wet basiscutting the sheeted dough to form a plurality of dough pieces; anddrying the dough pieces to form a ...

Soft textured food composition with slowly available carbohydrates

In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual force ratio of greater than about 32 and an SAG of greater than about 12.

COMPOSITION CONTAINING AT LEAST ONE C7 SUGAR FOR ALOPECIA TREATMENT, COSMETIC TREATMENT OF HAIR AND NAILS, AND CARE OF HAIR, EYELASHES OR NAILS

The present invention relates to a composition including at least one C7 sugar, or derivative from esterification of said sugar, and a pharmaceutically acceptable carrier for treating alopecia. The present invention also relates to a method for cosmetically treating hair and nails, said method being intended to stimulate the growth thereof and/or slow the loss thereof. According to said method, a cosmetic composition including at least one C7 sugar, or derivative from esterification of said sugar, is administered. The present invention finally relates to a method for cosmetic care of hair and/or eyelashes and/or nails. 115-. (canceled)16. A method to stimulate the growth of hair and nails and/or to slow the loss of the hair and nails by reducing inflammation , comprising administering to a person in need thereof a composition comprising a mannoheptulose , a perseitol or a mixture thereof and an acceptable excipient.17. The method of claim 16 , wherein the composition is topically applied to the hair and/or eyelashes and/or nails and then left in contact with the hair and/or eyelashes and/or nails.18. The method of claim 16 , wherein the composition is topically applied to the hair and/or eyelashes and/or nails and then left in contact with the hair and/or eyelashes and/or nails and rinsed.19. The method of claim 16 , wherein the composition is administered orally.20. The method of claim 19 , wherein the composition is administered in the form of soft or hard capsules claim 19 , tablets claim 19 , cereal bars or beverages.21. The method of claim 16 , wherein the person has alopecia.22. The method of claim 16 , wherein said composition contains 0.001 to 30% by weight D-mannoheptulose claim 16 , in relation to the total weight of said composition claim 16 , and/or 0.001 to 30% by weight perseitol claim 16 , in relation to the total weight of said composition.23. The method of claim 22 , wherein the source of D-mannoheptulose and/or perseitol is an avocado sugar water- ...

DRY PROCESSING TECHNIQUE AND DEVICE FOR CORN

A dry processing technique for corn includes the stages of cleaning, conditioning, debranning, degerming and grits breaking, and germ screening and grits extracting. The debranning stage includes first stirred debranning, dampening and second stirred debranning in sequence. The dampening stage uses a dampener () to add water of 0.5-5% of the corn weight to the corn, the water temperature is 10-60° C., and the stirred debranning stage is performed within 10 minutes after dampening The height of the corn is controlled within 0.5-3 m during the stirred debranning stage. Stirrers () are employed, and the linear velocity of the stirring rod is controlled within 1-6 m/S. The process can increase the output rates of the corn grits and corn flour with a fat content less than 1%, and the germ with a purity of more than 80%. 1. A dry processing technique for corn , mainly comprising stages:cleaning, conditioning, debranning, degerming and grits breaking, and germ screening and grits extracting,wherein the debranning stage comprises first stirred debranning, dampening and second stirred debranning in sequence.2. The dry processing technique for corn according to claim 1 , wherein the dampening stage using the dampener to add water of 0.5-5% of the corn weight to the corn claim 1 , the water temperature being 10-60° C. claim 1 , and the corn is sent to the stirred debranning stage for processing within 10 minutes after dampening claim 1 , wherein height of the corn is controlled between 0.5 m and 3 m during the stirred debranning stage.3. The dry processing technique for corn according to claim 1 , wherein a stirrer is used during stirred debranning claim 1 , linear velocity of stirring rod of the stirrer is controlled between 1-6 m/S.4. The dry processing technique for corn according to claim 3 , wherein the second stirred debranning is repeated one to four times claim 3 , and the debranned bran is removed by winnowing or screening after each stirred debranning during the ...

GROOVED NOODLE

A grooved noodle includes a noodle string a cross section of which has a parallelogrammic or rectangular basic contour, two grooves extending along the noodle string are provided at symmetrical positions with respect to a center of the cross section of the noodle string, in the cross section of the noodle string, each groove has a pair of first sides that face each other and extend from an opening plane of each groove toward an inside of the noodle string, and a pair of second sides that respectively extend from ends of the first sides in bending directions so as to come closer to each other and are interconnected to form a terminal end of each groove, and a distance from the terminal end to the opening plane of each groove is larger than ½ of a width of the noodle string in a grooving direction. 1. A grooved noodle comprising a noodle string a cross section of which has a parallelogrammic or rectangular basic contour;wherein two grooves extending along a direction of the noodle string are provided at symmetrical positions with respect to a center of the cross section of the noodle string;wherein in the cross section of the noodle string, each of the two grooves has a pair of first sides that face each other and extend from an opening plane of each of the two grooves toward an inside of the noodle string, and a pair of second sides that respectively extend from ends of the pair of first sides in bending directions so as to come closer to each other and are interconnected to form a terminal end of each of the two grooves; andwherein in the cross section of the noodle string, a distance from the terminal end to the opening plane of each of the two grooves is larger than ½ of a width of the noodle string in a grooving direction.2. The grooved noodle according to claim 1 , wherein in the cross section of the noodle string claim 1 , a ratio of a thickness of the noodle string at a portion between the two grooves to an opening width of each of the two grooves is 1.0:0.7 ...

METHOD AND DEVICE FOR DRYING INSTANT NOODLES

An object of the present invention is to provide a method for drying non-fried noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried noodles, a step of putting gelatinized noodle strings into a retainer, the retainer having one or more small holes in a bottom surface thereof so as to give a ratio of the total area of the small holes to the area of the bottom surface of the retainer of 30% or less, or having no small hole in the bottom surface, that is, the retainer having an aperture ratio of 0 to 30% and blowing a high-speed air flow, preferably having a wind speed of 50 m/s or higher, from above the retainer toward the noodle strings in the retainer. 1. A method for drying instant noodles , comprising a step of putting gelatinized noodle strings into a retainer for drying instant noodles , the retainer having one or more small holes in a bottom surface thereof so as to give a ratio of the total area of the small holes to the area of the bottom surface of the retainer of 30% or less , or having no small hole in the bottom surface , and blowing a high-speed air flow from above the retainer.2. The method for drying instant noodles according to claim 1 , wherein the high-speed air flow has a wind speed of 50 m/s or higher in terms of the speed to which the noodle strings in the retainer are exposed.3. The method for drying instant noodles according to claim 1 , wherein the drying is performed while the noodle strings are lifted and agitated to be loosened in the retainer by the high-speed air flow.4. The method for drying instant noodles according to claim 1 , wherein the high-speed air flow is a hot air flow having a high temperature of 100° C. to 150° C. in terms of the temperature to which the noodle strings are exposed.5. The method for drying instant noodles according to claim 1 , further comprising drying the noodle strings ...

COFFEE CHERRY FOOD PRODUCTS AND METHODS FOR THEIR PREPARATION

Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. One such food product may include a first ingredient and a second ingredient. The first ingredient may have one or more portions of a dried coffee cherry. The second ingredient may include at least one of a fat, a flour composition, a dairy product, a flavoring agent, a leavening agent, an enzyme, a modified starch, a gum, a reducing sugar, a sweetener, or a salt. 1. A food product comprising:a first ingredient comprising one or more portions of a dried coffee cherry, wherein the one or more portions of the dried coffee cherry comprise at least one of a pulp, a mucilage, and a hull, and do not comprise a coffee bean; anda second ingredient comprising at least one of a fat, a flour composition, a dairy product, a flavoring agent, a leavening agent, an enzyme, a modified starch, a gum, a reducing sugar, a sweetener, or a salt.2. The food product of claim 1 , wherein the one or more portions of the dried coffee cherry consist of at least one of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. (canceled)4. The food product of claim 1 , further comprising at least one fluid.5. The food product of claim 1 , wherein the first ingredient is present in the food product in an amount of about 3% by weight to about 80% by weight of the food product.6. (canceled)7. The food product of claim 1 , wherein the first ingredient has at least one of:an average particle size of about 0.1 μm to about 3000 μm;a dry matter content of about 80% by weight to about 100% by weight;a peak viscosity of the first ingredient is about 30 rapid visco units to about 3000 rapid visco units; anda water absorption index of about 1 to about 20.812.-. (canceled)13. The food product of claim 1 , wherein the second ingredient further comprises one or more of oil claim 1 , butter claim 1 , ...

GRAIN-BASED HOT CEREAL COMPOSITIONS HAVING REDUCED FOAMING

Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product. 1. A grain-based hot cereal composition , comprising:about 55% to about 99.5% grain by weight, andabout 0.05 to about 3% by weight of a stearyl antifoam agent.2. The composition of claim 1 , wherein the stearyl antifoam agent comprises stearate claim 1 , stearic acid claim 1 , stearyl alcohol claim 1 , stearyl ester claim 1 , or a mixture thereof.3. The composition of claim 1 , wherein the stearyl antifoam agent comprises stearyl acid.4. The composition of claim 1 , wherein the stearyl antifoam agent comprises stearyl alcohol.5. The composition of claim 2 , wherein the stearate is a metallic stearate.6. The composition of claim 5 , wherein the metallic stearate is magnesium stearate.7. The composition of claim 7 , wherein the stearyl antifoam agent is a monoglyceride.8. The composition of claim 9 , wherein the monoglyceride is glyceryl monostearate.9. The composition of claim 1 , wherein the grain comprises wheat farina claim 1 , oat groats claim 1 , rolled oats claim 1 , or steel cut oats.10. The composition of claim 1 , further comprising a fiber additive claim 1 , sweetener claim 1 , preservative claim 1 , supplemental vitamins claim 1 , supplemental minerals claim 1 , thickener claim 1 , flavoring agents claim 1 , or colorant.11. The composition of claim 10 , comprising about 0% to about 30% fiber additive by weight.12. The composition of claim 10 , comprising about 0% to about 30% sweetener by weight.13. The composition of claim 10 , comprising about 0 ppm to about 50 ppm of preservative.14. The composition of claim 10 , comprising about 0.05% to about 1% supplemental vitamins by ...

PREMIX FOR A FORTIFIED FOOD BLEND

The present invention relates to a vitamin, mineral and enzyme premix for a fortified food blend comprising an alpha-amylase and a glucoamylase to increase energy content, reduce viscosity, and improve taste of a porridge prepared from said fortified food blend. Furthermore, the invention relates to a high energy fortified food blend comprising a vitamin, mineral and enzyme premix from which a high energy, low viscosity and tasty porridge can be prepared. It also relates to a porridge prepared form the fortified food blend according to the present invention. 1. A fortified food blend for a porridge comprising a vitamin , mineral and enzyme premix , wherein the premix comprises at least an alpha-amylase and a glucoamylase having a ratio of alpha-amylase/glucoamylase enzyme units of between 1/2 and 1/75 , and wherein the porridge has an energy density of greater than 800 kcal/l , and a viscosity at 45° C. , as measured in a Bostwick test , of greater than 10 cm/30″.2. The fortified food blend according to claim 1 , wherein the fortified food blend is a corn soya blend or a wheat soya blend.3. The fortified food blend according to claim 2 , wherein the energy density of the porridge is greater than 1000 kcal/l claim 2 , and the viscosity at 45° C. claim 2 , as measured in a Bostwick test claim 2 , is greater than 10 cm/30″.4. The fortified food blend according to claim 1 , wherein the energy density of the porridge is greater than 1200 kcal/l claim 1 , and the viscosity at 45° claim 1 , as measured in a Bostwick test claim 1 , is greater than 10 cm/30″.5. The fortified food blend according to claim 1 , wherein the energy density of the porridge is greater than 1000 kcal/l claim 1 , and the viscosity at 45° C. claim 1 , as measured in a Bostwick test claim 1 , is greater than 12 cm/30″.6. A porridge prepared from a fortified food blend comprising a vitamin claim 1 , mineral and enzyme premix claim 1 , wherein the premix comprises at least an alpha-amylase and a ...

System and Method for Bottom Coating Food Products

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans a gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the food products and recycling excess coating material. 1. A method of coating bottom and partial side portions of a food product comprising:directing the food product in a longitudinal direction along a first conveyor belt which is spaced from a second, solid conveyor belt by a gap;dispensing a coating material onto and laterally across a portion of the second, solid conveyor belt from within the gap;transferring the food product from upon the first conveyor belt onto the second, solid conveyor belt wherein the food product becomes partially immersed in the coating material to establish a coated food product; andremoving the coated food product from the second, solid conveyor belt.2. The method of claim 1 , wherein the gap constitutes a longitudinal gap and the coating material is dispensed from at least one side wall opening provided in a dispenser head projecting vertically into the longitudinal gap.3. The method of claim 2 , further comprising: pumping the coating material to the dispenser head through a manifold.4. The method of claim 3 , further comprising: collecting excess coating material from the second claim 3 , solid conveyor belt and recycling the excess ...

NOVEL NOODLE DOUGH AND NOODLE PRODUCT USING THE SAME

A noodle product having a high magnesium content. 1. A noodle product made from wheat flour and/or buckwheat flour containing concentrated bittern.2. The noodle product according to claim 1 , wherein the concentrated bittern has a magnesium content of 6.0 wt % or more.3. The noodle product according to claim 1 , wherein the concentrated bittern has a sodium content of 1.0 wt % or less.4. The noodle product according to claim 1 , wherein the concentrated bittern contains magnesium in an amount of 60 to 100 mg based on 100 g of wheat flour and/or buckwheat flour.5. The noodle product according to claim 4 , wherein the magnesium content of the noodle product after boiling is 30 to 50 mg based on 100 g of the noodle product before boiling.6. The noodle product according to which alleviates the morning sickness of a pregnant woman.7. The noodle product according to which is a food with nutrient function.8. The noodle product according to which is wheat noodles claim 1 , fine noodles claim 1 , buckwheat noodles claim 1 , pasta claim 1 , Chinese noodles or noodles.9. The noodle product according to which is a dry noodle product.10. The noodle product according to claim 1 , wherein the concentrated bittern is naturally-concentrated bittern produced in Lake Deborah. The present invention relates to noodle dough having a high magnesium content produced by mixing wheat flour and/or buckwheat flour with concentrated bittern containing a large amount of magnesium and a noodle product thereof. That is, the noodle product of the present invention contains concentrated bittern having a high magnesium content in place of salt which is indispensable in the production of wheat noodles, thereby providing noodle dough containing a large amount of Mg as an essential mineral and a noodle product thereof.Noodles, for example, wheat noodles, fine noodles, buckwheat noodles, pasta, or noodles and Chinese noodles are eaten worldwide, and the process for producing noodle dough remains ...

Anti-Boil-Over Compositions And Methods For Microwave Oven Cooking Of Dry Pasta

Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full. 121-. (canceled)22. An anti-boil-over composition suitable for use in cooking dried pasta in a microwave oven , said composition comprising 6.06 to about 30 percent acetylated monoglyceride surfactant , about 50 to about 70 percent instant starch , and at least about 15 percent salt; wherein the effective amount of the anti-boil-over composition is capable of significantly reducing boil-over when dried pasta is cooked in water in a limited volume container with microwave oven heating relative to cooking the dried pasta in a similar manner in the limited volume container without the anti-boil-over composition.23. The anti-boil-over composition of claim 22 , wherein the anti-boil-over composition is in a non-powdered form.24. (canceled)25. (canceled)26. The anti-boil-over composition of claim 22 , wherein the instant starch is pregelatinized corn starch or pregelatinized tapioca starch.27. The anti-boil-over composition of claim 22 , wherein the salt is sodium chloride claim 22 , potassium chloride claim 22 , magnesium chloride claim 22 , or mixtures thereof.28. The anti-boil-over composition of claim 24 , wherein the instant starch is pregelatinized corn starch or pregelatinized tapioca starch and the salt is sodium chloride claim 24 , potassium chloride claim 24 , magnesium chloride claim 24 , or mixtures thereof.29. The anti-boil-over composition of claim 25 , wherein the instant starch is pregelatinized corn starch or pregelatinized tapioca starch and the salt is sodium chloride claim 25 , potassium chloride claim 25 , magnesium chloride claim 25 , or mixtures thereof.3033-. (canceled)34. The anti-boil-over composition of claim 22 , wherein the salt is ...

Extruder Die and Resultant Food Product

An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described. 1. A plurality of corn-based snack food pieces comprising a rotini pasta , corkscrew shape comprising an average diameter to pitch ratio of 1:(less than 0.8).2. The snack food pieces of wherein said snack food pieces range in diameter from 0.40 inches to 0.48 inches.3. The snack food pieces of wherein said snack food pieces comprise an average diameter to pitch ratio of about 1:0.57.4. A corn-based snack piece made by a food extrusion die having an inlet side and an output side and which directs an extrudate along a flow path through the die claim 1 , said die comprising:a center post parallel to the flow path;three cone-shaped receiving ports arranged in a cloverleaf pattern around said center post;three curved slots on the output side of the die, wherein said curved slots are in fluid communication with the cone-shaped receiving ports, wherein further each slot terminates at a distal end with a circular tip, said circular tip having a diameter larger than the width of the slot, and wherein further each said circular tip is located at the apex of a cone-shaped receiving post.5. A food piece made ...

KIT FOR THE PREPARATION OF A FOODSTUFF AND RELATED PROCESSES FOR THE PREPARATION OF A FOODSTUFF CONTAINED IN THE KIT

The invention relates to a kit for the preparation of a foodstuff by cooking within a microwave oven and/or a gas or electric convection oven, in particular of ventilated type. The kit comprises a plastic container that can be baked in a microwave oven and/or gas or electric convection oven, in particular of ventilated type, a removable plastic lid that allows said plastic container to be opened and closed, a first sealed sterilized bag containing a dry product, that may be particularly farinaceous, and a second sealed sterilized bag containing a sauce. The sauce contains a condiment part and a humid part, in addition to the humidity of said condiment part. The ratio between the condiment part and the humid part of the sauce ranges from 10% by weight to 60% by weight regarding the condiment part and from 40% by weight to 90% by weight regarding the humid part. Further, the invention relates to processes for preparing a foodstuff contained in the kit, and processes for using the kit. 1. Kit for the preparation of a foodstuff by cooking within a microwave oven and/or a gas or electric convection oven , in particular of ventilated type , comprising:a plastic container that can be placed into a microwave oven and/or gas or electric convection oven, in particular of ventilated type, said plastic container containing a dry product, in particular farinaceous, and a sauce; anda removable plastic lid that allows a user to open and close said plastic container;wherein said sauce contains a condiment part and a humid part, in addition to the humidity of said condiment; andwherein the ratio between the condiment part and the humid part of said sauce ranges from 10% by weight to 60% by weight regarding the condiment part and from 40% by weight to 90% by weight regarding the humid part.2. Kit according to claim 1 , wherein said removable plastic lid is coupled to claim 1 , or separated with respect to claim 1 , said plastic container.3. Kit according to claim 1 , wherein the dry ...

PROCESS FOR MANUFACTURING DIES FOR PASTA, THE DIES THEMSELVES, AND THEIR USE IN THE PRODUCTION OF PASTA

A process for manufacturing a die for pasta, having, inside a body () of metal alloy, at least one dough extrusion passage () provided with an input section (ta) and an output section (tp) that are concentrically and consecutively arranged in the extrusion direction and are joined in a connection transversal cross-section, has a step of manufacturing the input section (ta) with a material having a low coefficient of friction and the output section (tp), which is cylindrically shaped, with a metal alloy so that the input section (ta) has transversal cross-sections with an area larger than the transversal cross-section area of the output section (tp). The dies themselves, and their use in the production of pasta, are described. 1. A process for manufacturing dies for pasta comprising , inside a body of metal alloy , at least one dough extrusion passage having an input section and an output section that are concentrically and consecutively arranged in the extrusion direction and are joined in a connection transversal cross-section , wherein the input section is made with a material having a low coefficient of friction and the output section , which is cylindrically shaped , is made with a metal alloy so that the input section has transversal cross-sections with an area larger than the transversal cross-section area of the output section.2. The process according to claim 1 , wherein a step is formed in the output section in correspondence to a transition section downstream said connection transversal cross-section.3. The process according to claim 1 , wherein a taper is formed in the output section in correspondence to a transition section downstream said connection transversal cross-section.4. A pasta die comprising a metal alloy body having at least one extrusion passage of a given length for extruding a dough from an output cross-section of the die claim 1 , the extrusion passage comprising an input section and an output section that are concentrically and ...

Methods for producing scooped shaped pita chips

A method for slicing pita chips in a conveyorized system is provided that includes transporting whole pita chips on a first conveyor belt from a first location of the conveyorized system to a second location of the conveyorized system and a third location of the conveyorized system, wherein transporting the whole pita chips from the second location of the conveyorized system to the third location of the conveyorized system, the whole pita chips are disposed in a gap between the first conveyor belt and a second conveyor belt, the first conveyor belt is below the whole pita chips and the second conveyor belt is above the whole pita chips, and slicing the whole pita chips into two halves at the third location of the conveyorized system by a slicing means, the slicing means including a blade and a blade guide.

Granola composition and bar containing steel cut oats and process for making the same

Steel cut oat granola compositions comprising a grain component including steel cut oats, a conditioning syrup, and optionally additional grains, seeds, inclusions, sweeteners, flavorings, colors, oils, and emulsifiers are disclosed. A process for making the steel cut granola compositions of the disclosure is also disclosed in which conditioning syrup is readily absorbed by the steel cut oats to hydrate the steel cut oats and impart an acceptable texture and flavor to the granola composition. A steel cut oatmeal bar comprising the steel cut oat granola compositions and a cold forming process for making the steel cut granola bar in which a binder syrup exhibits reduced cold flow is also disclosed.

PRE-PACKAGED MEAL OF FORTIFIED MACARONI AND CHEESE, AND FORTIFIED RICE AND BEANS

A prepackaged, fortified meal provides a substantial portion of the daily recommended requirements, which can be adjusted depending upon the intended consumers for the meals. In a first embodiment, the meal contains macaroni, powdered cheese, soy, vitamins, and minerals. The cheese, vitamins and minerals are contained in a small package, and is added to a larger bag with the macaroni and soy. In a second embodiment, the meal contains rice, beans, soy, dehydrated vegetables, vitamins, minerals and seasoning. The vitamins, minerals and seasoning are contained in a small package, which is added to a larger bag with the rice, beans, soy and vegetables. The meals are cooked in boiling water before consumption. 1. A method of preparing a pre-packaged , fortified meal:opening a first package containing macaroni, soy protein and a second package, wherein the second package contains powdered cheese, vitamins and minerals;boiling the macaroni and soy protein in water to cook the macaroni; and thenafter the macaroni is cooked, adding the contents of the second bag to the cooked macaroni and soy protein.2. The method of wherein the soy protein is selected from a group consisting of textured soy and granulated soy.3. The method of wherein the vitamins are selected from a group consisting of Vitamin A claim 1 , Vitamin B6 claim 1 , Vitamin B12 claim 1 , Vitamin C claim 1 , Vitamin D and Vitamin E claim 1 , biotin claim 1 , folic acid claim 1 , pantothenic acid claim 1 , niacin claim 1 , thiamine claim 1 , and riboflavin.4. The method of wherein the minerals are selected from a group consisting of phosphorus claim 1 , iodine claim 1 , magnesium claim 1 , copper claim 1 , zinc and manganese.5. The method of further comprising retaining the water with the macaroni and soy protein for consumption.6. The method of where in the water is not drained prior to consumption of the macaroni and soy protein.7. A method of preparing a meal of fortified macaroni and cheese claim 1 , comprising: ...

Process For Making Microwaveable, Sugar-Free, Grain-Textured Milk And Cereal Bars And Finger-Foods Whereby Every Serving Can Be Eaten Completely Interchangeably With And Priced Competitively With A Bowl of Milk And Cereal

The present invention relates to a process for making milk and cereal bars and finger-foods; said process comprising the steps of: a) modifying raw, whole cereal grains so they become fully-cooked within 30 minutes; b) partially cooking every one to four ounces of modified cereal grains with every one half-cup of fluid-milk at 210° F. and discharging them from the cooker before the starch-granules in the grain-centers are gelatinized; c) depositing said partially-cooked grains into continuous sheets which are then cut into units; d) heating the units of c) with 450° F. blown-air in a convection-oven, and discharging said units from the oven either before or after the starch-granules in the grain-centers have become gelatinized; and e) freezing said units. 1. A process for making grain-textured milk and cereal bars and finger-foods comprised of milk-infused cereal grains that have water-activities higher than 0.90 and moistures higher than 25%; said process comprising the steps of:a) modifying all the raw whole cereal grains that take longer than 30 minutes to become fully-cooked by cutting them into grain-halves so they can become fully-cooked within 30 minutes;b) cooking in a steam-jacketed, tilt-type kettle every one to four ounces of raw, modified and unmodified cereal grains with every one-half cup of un-pasteurized fluid-milk at 210 F until said fluid-milk is pasteurized and infused into the surface areas of the grains, thereby making sticky-surfaced, partially-cooked, milk-infused cereal grains which are then immediately dumped from the cooker before said fluid-milk diffuses into and gelatinizes the starch-granules in the centers of the grains;c) depositing said partially-cooked grains with un-gelatinized grain-centers into continuous sheets which are then cut into units;d) heating with 450 F blown-air in a continuous convection-oven, said units comprised of partially-cooked grains, so that the infused fluid-milk from the surface areas of the grains diffuses ...

FRESH PASTA AND METHOD FOR MANUFACTURING FROZEN FRESH PASTA

Fresh pastas which can be stored in a frozen state for a long time and which retain favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. The fresh pastas have a surface roughness with Ra being from 1.0 to 10.0 μm on average and/or Ry being from 10 to 50 μm on average. 1. Fresh pasta having a surface roughness with Ra being from 1.0 to 10.0 μm on average and/or Ry being from 10 to 50 μm on average.2. A method for producing frozen fresh pasta claim 1 , comprising a step of freezing the fresh pasta according to .3. A method for producing cooked and frozen pasta claim 1 , comprising a step of freezing the fresh pasta according to after being cooked with heat.4. The method according to claim 3 , wherein the pasta cooked with heat is frozen with sauce. The present invention relates to fresh pasta. In more detail, the present invention relates to fresh pastas which suffer little quality deterioration during frozen-storage.Fresh pastas are pastas which are produced from dough without going through a drying step. Fresh pastas are different foods from dried pastas in terms of production steps as well as taste, flavor and appearance of a product. Fresh pastas are popular foods because they attain a soft yet elastic, unique texture after boiled. However, because fresh pastas have poor storage stability due to a high water content, they have the following problem: they cannot be cooked in advance to keep a couple of days. Fresh pastas in a chilled or frozen state are commercially available. However, chilled products can be distributed only through limited marketing channels due to the infeasibility of prolonged storage. Meanwhile, there is a problem that even if fresh pastas are frozen-stored, either before or after they are cooked, the noodle surface of the pastas presents a rough appearance and resilience (koshi) and viscoelasticity are lost, resulting in failure to maintain their favorable texture before frozen- ...

CEREAL CONTAINING HERICIUM ERINACEUM AND METHOD FOR MAKING SAME

The present invention relates to a -containing cereal comprising grain or legume, saccharide and , and a method for preparing the same. The -containing cereal according to the present invention enables the component having excellent anticancer and brain function-activating effects to be naturally taken as a meal replacement or a light meal by people of all ages and both sexes without rejection. 1Hericium erinaceusHericium erinaceus.. A -containing cereal comprising grain or legume , saccharide and2Hericium erinaceusHericium erinaceusHericium erinaceus. The -containing cereal of claim 1 , wherein the Hericium erinaceus is powder or extract.3Hericium erinaceusHericium erinaceus. The -containing cereal of claim 2 , wherein the powder is contained in an amount of 0.01-50 wt % based on the total weight of the cereal.4Hericium erinaceusHericium erinaceus. The -containing cereal of claim 2 , wherein the extract is contained in an amount of 0.001-30 wt % based on the total weight of the cereal.5Hericium erinaceusTricholoma matsutake, Lentinus edodes, Phellinus linteus, Ganoderma lucidum, Pleurotus ostreatus, Pleurotus eryngii, Agaricus blazei, Grifola frondosa, Flammulina velutipes, Sparassis crispa, Lyophyllum ulmarium, Agrocybe aegerita, Umbilicaria esculenta, Lyophyllum shimeji, Cordyceps sinensis. The -containing cereal of claim 1 , further comprising one or more mushrooms selected from the group consisting of claim 1 , and combinations thereof.6Hericium erinaceus. A method for preparing a cereal containing claim 1 , the method comprising the steps of:{'i': 'Hericium erinaceus;', '(a) preparing'}{'i': 'Hericium erinaceus', '(b) adding the prepared in step (a), saccharide and water to grain or legume powder to obtain a mixture, kneading the mixture to obtain a dough, and extruding the dough; and'}(c) heating the dough extruded in step (b).7Hericium erinaceusHericium erinaceusHericium erinaceus. The method of claim 6 , wherein the in step (a) is powder or extract. ...

SUGAR-REDUCED FROSTED CEREAL PRODUCT

A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers. 1. A frosted cereal product , comprising a cereal base and a frosting on the cereal base , wherein:the frosting consists essentially of a composition comprising a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting);the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; andthe frosting comprises 1 to 5 layers.2. The frosted cereal product according to claim 1 , wherein the raw starch in the composition has a specific gel point of at least 65° C.3. The frosted cereal product according to claim 1 , wherein at least 70 wt. % of the raw starch in the composition is in the form of particles having a size lying between 2 pm and 8 pm.4. The frosted cereal product according to claim 1 , wherein the raw starch is a rice starch.5. The frosted cereal product according to claim 1 , wherein the sugar in the composition is sucrose and is present in the frosting in an amount of at most 70% by weight (dry matter).6. The frosted cereal product according to claim 1 , wherein the composition further comprises an intensive sweetener.7. A method of preparing a frosting syrup claim 1 , comprising the steps of adding a sugar and a raw starch to an aqueous system at a temperature lying between 0° C. and 120° C. claim 1 , such that the amount of sugar in the syrup is at most 90% (dry matter) and the amount of raw starch in the syrup is at least 10% (dry matter).8. The method according to claim 7 , wherein the raw starch is only added to the ...

Edible snack food product having a low water content and a high solids content, and a method for the production thereof

A process for making an edible snack food product having a low water content and a high solids content is described. The process comprises a step of providing an edible porous body, for example a freeze-dried fruit or vegetable slice or an extruded cereal product, and coating the body in a high-solids polymer solution, for example 25% (w/w) whey protein isolate, such that the polymer solution infuses into the pores at or close to the surface of the body but does not rehydrate the porous body. Coating may be achieved by spraying the product with the polymer solution or by briefly immersing the porous body in the solution. The coated porous body is then heated to a high temperature to dehydrate the infused polymer solution. This results in closure of the pores at or close to the surface of the porous body.

METHOD FOR CREATING A DECORATION ON A LAYER OF DOUGH FOR MAKING PASTA

Described is an invention which applies to the food products sector, in particular to the pasta sector, and it relates to a method for creating a decoration on a layer of dough for making pasta, comprising the following steps: preparing a layer of dough; calibrating the thickness of the layer to obtain a predetermined thickness value; positioning the layer between a mould having at least one recess shaped according to a predetermined ornamental pattern and a contact element, the positioning step being performed after the calibrating; moulding at least one surface of the layer positioned between the mould and the contact element. More specifically, the moulding step is performed by permanently deforming the layer of dough by applying a pressure between the mould and the contact element in such a way that, due to the effect of the pressure applied, portions of dough of the layer penetrate in the recess without creating discontinuities on the surface of the layer, that is to say, without cutting or perforating the layer. 2. The method according to claim 1 , wherein the moulding step is performed by applying a pressure on portions of dough of the layer adjacent to portions of dough of the layer facing the recess of the mould in such a way that claim 1 , due to the pressure applied claim 1 , the portions of dough facing the recess are forced to penetrate inside it claim 1 , so that the layer is neither perforated nor cut.3. The method according to claim 1 , wherein the contact element comprises a counter-mould.4. The method according to claim 3 , wherein the moulding step comprises the following sub-steps:positioning the layer between the mould, having a recess which reproduces an ornamental pattern, and the counter-mould;applying a pressure between the mould and the counter-mould in such a way that portions of dough facing the recess are pushed into it by the counter-mould, so that the layer of dough is permanently deformed without being perforated or cut.5. The method ...

LOW BITTER CHICORY PRODUCTS

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil. 1. A low bitter chicory flour , wherein said flour is less bitter than a flour made from the taproots of the chicory variety ‘Orchies’ as determined in taste test.2Chicorium intybus.. The low bitter chicory flour according to claim 1 , wherein said chicory flour comprises from 10% to 90% less dihydrolactucin compared to a bitter chicory flour made from the taproots of3Chicorium intybus,Chicorium intybus.. The low bitter chicory flour according to claim 2 , wherein said flour comprises from 10% to 90% less dihydro-8deoxy-lactucin compared to a bitter chicory flour made from the taproots of and wherein said flour comprises no reduced levels of lactucin claim 2 , 8-deoxylactucin and lactucopicrin compared to a bitter chicory flour made from the taproots of4. The low bitter chicory flour according to claim 3 , wherein said flour comprises less than 10% by weight of sugar claim 3 , less than 5% by weight of fat claim 3 , between 10% and 20% by weight of insoluble fibers claim 3 , between 50% and 75% by weight of soluble fibers claim 3 , and between 2.5% and 10% by weight of protein.5. A food product comprising at least 1.5% by weight of total ingredients of a low bitter chicory flour claim 3 , wherein said flour is less bitter than a flour made from the taproots of the chicory variety ‘ ...

LOW-CALORIE, LOW-FAT CRACKER COMPOSITION CONTAINING XYLOSE, CRACKER MADE FROM THE COMPOSITION, AND METHOD FOR PREPARING THE COMPOSITION

The present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein xylose is included not only to achieve excellent coloring and gloss even without spraying oils and fats on the surface of the cracker, but to also provide a low-calorie, low-fat cracker with an excellent, light and simple taste. More particularly, the present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein the cracker is prepared from a composition that contains xylose rather than spraying oils and fats on the surface of the cracker which would lead to the uptake of a high amount of fat and calories, to thereby provide a cracker which has a superior appearance and olfactory and gustatory characteristic, which is healthy, and which can be used as a snack for weight control. Further, the present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein no oils and fats are sprayed on the surface of the cracker so as to prevent oils and fats acidification which would otherwise occur during the distribution or storage of the cracker. 1. A cracker composition containing xylose , wherein xylose is present in an amount of 0.01 parts by weight to 5 parts by weight based on 100 parts by weight of the total composition.2. The cracker composition containing xylose according to claim 1 , further containing 0.1 parts by weight to 10 parts by weight of soybean oil or brown rice oil based on 100 parts by weight of the total composition.3. A cracker containing xylose manufactured from the cracker composition according to .4. The cracker containing xylose according to claim 3 , wherein the cracker contains 5 g to 20 g of fat content per 100 g of the cracker.5. A method for manufacturing crackers containing xylose ...

NATURAL BINDER DERIVED FROM LIPOPHILIC PITH FIBERS (GROUND STEM OR STALK INTERNAL FIBERS) SEPARATED FROM SUNFLOWER STEMS OR STALKS FOR PROCESSED FOODS AND PROCESSED FOODS CONTAINING THE SAME

An object of the present invention is to utilize strong water and moisture holding property and oil and fat holding property—that is to say, binding effects—of pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks, which are natural products, in order to enhance binding capacity of processed meat products, and especially processed chicken products. Another object of the present invention is to apply the use of the pith fibers to other processed foods, such as noodles and sweets. The present inventor found that lipophilic pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks have strong water and moisture holding property and oil and fat holding property; that is to say, binding effects. Accordingly, the present inventor developed a natural binder capable of imparting elasticity to processed meat, noodles, chicken sausages for which it is particularly difficult to bind meat, and fish paste products, and also achieved the applied use of the present invention to noodles and sweets. 1. A processed meat product , which contains 0.03% to 1.0% of a natural binder ground pith fibers separated from sunflower stems or stalks , and which is free of phosphate.2. The processed meat product according to claim 1 , which is a ham or sausage.34-. (canceled) The present invention relates to the utilization of strong water and moisture holding property and oil and fat holding property; that is to say, the binding effects of lipophilic pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks as plant fibers. The present invention enables production of secure and safe processed meat products having juiciness and elasticity, such as processed meat, noodles, chicken sausages for which it is particularly difficult to bind meat, and fish paste products. The present invention also enables production of noodles having lasting springiness, sweets having balanced and uniform tastes, ...

PREPARED FOODS HAVING HIGH EFFICACY OMEGA 6/OMEGA 3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems. 1. A composition for manufacture of a food product , comprising a mixture of omega-6 fatty acids , omega-3 fatty acids , and an antioxidant , wherein the ratio of omega-6 fatty acids to omega-3 fatty acids by weight is from about 0.01:1 to about 4:1; the omega 3 fatty acids comprise a short-chain polyunsaturated fatty acid (“PUFA”) and a long-chain PUFA , where the ratio of short-chain PUFA to long-chain PUFA by weight is from about 0.01:1 to about 5:1; and a standard serving of the food product contains at least 50 mg of long-chain PUFA.2. The composition of claim 1 , wherein the omega-6 fatty acids claim 1 , omega-3 fatty acids claim 1 , and the antioxidant comprise an emulsion.3. The composition of claim 2 , wherein the antioxidant is selected from the group consisting of a sinapyl compound claim 2 , a sulfur containing antioxidant claim 2 , ferulic acid containing antioxidant claim 2 , vitamin E claim 2 , a tocotrienol claim 2 , curcumin claim 2 , inositol claim 2 , and combinations thereof.4. The composition of claim 3 , wherein the antioxidant concentration of the emulsion is between about 5 ppm to 115 ppm.5. The composition of claim 3 , wherein the antioxidant is vitamin E and inositol.6. The composition of claim 1 , wherein the long-chain PUFA is EPA claim 1 , DHA claim 1 , or a combination thereof.7. The composition of claim 1 , wherein the food product is a beverage.8. The composition of claim 7 , wherein the beverage is selected from the group consisting of fruit smoothies claim 7 , flavored beverages claim 7 , orange juice claim 7 , ...

TASTE MODULATOR AND METHOD OF USE THEREOF

The present invention is directed to a novel taste-masking composition comprising a taste-masking effective amount of an root extract, which shows unexpected effectiveness in reducing an undesirable taste in a food product (e.g., a beverage, broth, or whole grain food product), a dental product, an oral hygiene product or a medicinal product. 1AngelicaAngelica. A taste-masking composition comprising a taste-masking effective amount of an root extract , wherein the root extract is prepared by a process comprising the steps of:{'i': 'Angelica', '(i) submerging a root of an plant in a solvent selected from the group consisting of water, an organic solvent and a mix thereof;'}{'i': 'Angelica', '(ii) circulating the solvent continuously through the root of the plant at a temperature ranging from room temperature to 100° C. to provide a soluble extract; and'}{'i': 'Angelica', '(iii) collecting the soluble extract from step (ii) and evaporating the solvent to provide the root extract.'}2. The taste-masking composition of further comprising a product selected from the group consisting of a food product claim 1 , a dental product claim 1 , an oral hygiene product and a medicinal product.3. The taste-masking composition of claim 2 , wherein the product is the food product claim 2 , and wherein the food product is selected from the group consisting of a beverage claim 2 , a broth and a whole grain food product.4. The taste-masking composition of claim 3 , wherein the taste-masking effective amount is from about 1 to about 5000 ppm by weight of the composition.5. The taste-masking composition of claim 3 , wherein the taste-masking effective amount is from about 10 to about 1000 ppm by weight of the composition.6AngelicaA. sinensisA. archangelica.. The taste-masking composition of claim 1 , wherein the plant is or7. The taste-masking composition of claim 1 , wherein the organic solvent is an alcohol.8. The taste-masking composition of claim 7 , wherein the alcohol is an ethanol. ...

METHOD FOR MANUFACTURING FROZEN COOKED NOODLES

Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cmto 160 kgf/cm, cooking the raw noodles, and freezing the cooked noodles. 1. A method for manufacturing frozen cooked noodles , the method comprising:{'sup': 2', '2, 'obtaining raw noodles by extruding dough comprising from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour including 70 mass % or more of common wheat flour at a pressure of from 60 kgf/cmto 160 kgf/cm;'}cooking the raw noodles to form cooked noodles; andfreezing the cooked noodles.2. The method according to claim 1 , wherein the noodles are Chinese noodles.3. The method according to claim 1 , wherein the common wheat flour comprises at least one of semi-hard wheat flour and moderate wheat flour.4. The method according to claim 1 , wherein the plant protein is gluten.5. The method according to claim 1 , wherein the dough is obtained by kneading 100 parts by mass of a flour ingredient and 20 to 43 parts by mass of kneading water.6. The method according to claim 1 , wherein a yield of the cooked noodles is from 200 to 260 mass %.7. The method according to claim 1 , wherein the freezing of the cooked noodles comprises freezing the cooked noodles together with a soup or a sauce.8. The method according to claim 1 , further comprising claim 1 , before freezing the cooked noodles claim 1 , cooking the cooked noodles together with a sauce.9. The method according to claim 2 , wherein the common wheat flour comprises at least one of semi-hard wheat flour and moderate wheat flour.10. The method according to claim 2 , wherein the plant protein is gluten.11. ...

FROZEN NOODLES AND PRODUCTION METHOD THEREFOR

Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached. 1. A method for producing frozen noodles comprising:attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; andfreezing the noodles to which the composition has attached.2. A method for improving an appearance or a texture of frozen cooked noodles obtained by cooking and freezing fresh noodles produced by a rolling noodle-manufacturing , the method comprising:attaching a composition comprising xanthan gum and having a viscosity of 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking a fresh noodles produced by a rolling noodle-manufacturing method; andfreezing the noodles to which the composition has attached.3. The method according to claim 1 , wherein the composition is attached to the cooked noodles in an amount of from 1 to 15% by mass based on a mass of the cooked noodles.4. The method according to claim 1 , wherein a content of the xanthan gum in the composition is from 0.1 to 1.0% by mass.5. The method according to claim 1 , wherein the composition further comprises water and oil or fat.6. The method according to claim 5 , wherein a content of the water in the composition is from 60 to 80% by mass claim 5 , and a content of the oil or fat in the composition is from 27 to 38% by mass.7. The method according to claim 1 , wherein the composition further comprises a polysaccharide other than the xanthan gum.8. The method according to claim 7 , wherein a content of the polysaccharide in the composition is from 0.1 to 1.0% by mass.9. The method according to ...

FILLED PASTA MAKING MACHINE AND RELATED METHOD FOR MAKING FILLED PASTA

A machine for making filled pasta, comprising a first modular unit (), consisting of a kneading machine equipped with a container () within which the dough is formed, and a second modular unit (), constituted by a ravioli machine, which is able to place filling doses inside the dough for continuously producing tortellini, ravioli, etc.; an extruder or die () is placed in correspondence of the bottom of said container () of the kneading machine, so as to give a desired shape to the dough at the extruder's output. The extruded pasta is thus conveyed downstream the extruder () and inside the ravioli machine. 1101116131113121212. Machine for making filled pasta , comprising a first modular unit () , consisting of a kneading machine equipped with a container () within which the dough is formed , and a second modular unit () , consisting of a ravioli machine , which is able to insert filling doses inside the dough for continuously producing ravioli , tortellini , etc. , characterized in that a screw or auger () is placed in correspondence of the bottom of said container () , said screw or auger () pushing the dough into a die or extruder () , which gives , by means of a forming device , a desired shape to the dough , so that said dough exiting the extruder () is folded upwards so as to form a channel in which said filling doses are placed , said ravioli machine being located downstream of said extruder () and being mechanically connected to said kneading machine.212181238181920. Machine for making filled pasta according to claim 1 , characterized in that said dough exiting said extruder () rests on a conveyor belt () of said ravioli machine claim 1 , which has an axis with the same direction of the axis of said extruder () claim 1 , and is maintained in a vertical direction by two sides () claim 1 , said belt () being designed to convey the extruded pasta below a conic dispenser () of a container () of said filling for placing one or more filling doses inside the dough. ...

Food Products Prepared with Soluble Whole Grain Oat Flour

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits. 1. A bakery product selected from the group consisting of muffins , cookies , breads , bagels , pizza crust , cakes , crepes , and pancakes prepared from ingredients comprising soluble oat flour in an amount of 2 to 10 wt % as a texturizer.2. The bakery product of wherein the product is a cookie comprising about 15-35 wt % oat flour wherein the oat flour further comprises oat flakes claim 1 , oat flour claim 1 , and soluble oat flour.3. The bakery product of wherein oat flakes and oat flour comprise about 15-25 wt % of the cookie and soluble oat flour comprises about 2-5 wt % of the cookie.4. The bakery product of wherein the product is a muffin comprising about 20-30% wt % flour and wherein about 5-10% of the oat flour is soluble oat flour.5. The bakery product of wherein the soluble oat flour provides at least ½ serving of whole grains.6. Instant oatmeal comprising oat flakes and a powder claim 1 , wherein the powder comprises flavors claim 1 , sweeteners claim 1 , and at least one texturizer; wherein the at least one texturizer comprises 0.09 to 0.3 wt % soluble oat flour.7. The instant oatmeal of wherein the at least one texturizer consists of soluble oat flour and guar gum.8. The instant oatmeal of wherein the at least one texturizer consists of soluble oat flour.9. A ready-to-eat soup comprising about 2 to 10 wt % of soluble oat flour based on total weight of the soup wherein the soluble oat flour provides at least ½ serving of whole grains per 8 oz serving.10. A frozen commodity selected from the group ...

FROZEN PASTA

Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing. 1. A frozen pasta attached with a ground product of a pasta , durum wheat flour , or both.2. The frozen pasta according to claim 1 , wherein an amount of the ground product of a pasta claim 1 , the durum wheat flour claim 1 , or both is 0.1 to 2.0 parts by mass relative to 100 parts by mass of the frozen pasta before it is frozen.3. The frozen pasta according to claim 1 , whereina coating liquid comprising the ground pasta product, the durum wheat flour, or both is attached to the frozen pasta, andthe coating liquid is prepared by a process comprising:blending water and the ground pasta product, the durum wheat flour, or both, thereby obtaining a mixture; andsubsequently heating the mixture, thereby obtaining the coating liquid.4. The frozen pasta according to claim 3 , wherein an amount of the coating liquid is 1 to 20 parts by mass relative to 100 parts by mass of the frozen pasta before it is frozen.5. A process for producing a frozen pasta claim 3 , comprising:cooling a boiled pasta, thereby obtaining a cooled pasta,attaching, to a surface of the cooled pasta, a ground product of a pasta, durum wheat flour, or both, thereby obtaining a pasta with surface attachment, andfreezing the pasta with surface attachment, thereby obtaining the frozen pasta.6. The process according to claim 5 , wherein an amount of the ground pasta product claim 5 , the durum wheat flour claim 5 , or both is 0.1 to 2.0 parts by mass relative to 100 parts by mass of the cooled pasta.7. The process according to claim 5 , whereinsaid attaching is carried out by attaching, to the surface of the cooled pasta, a coating liquid comprising the ground pasta product, the durum wheat flour ...

MICROWAVE MACARONI COOKING BOWL

A bowl is provided for cooking pasta in a microwave in a simple high quality fashion. The bowl includes a reservoir with a floor and at least one wall extending up from the floor to a rim. Handles optionally extend laterally from opposite sides of the rim in a generally horizontal direction. A water line is provided on the at least one wall which is visible to a user. An optional pasta line is also provided beneath the water line. Pasta is provided from a package of pasta and flavorant with the bowl sized to match the amount of pasta in this package. Water is provided up to the water line. The bowl is then placed within a microwave and heated for a predetermined amount of time, preferably with a pause for stirring during this predetermined amount of time. The flavorant from the package is then added to the pasta. 1. A microwave pasta cooking bowl , comprising in combination:a bowl having a reservoir for holding pasta and water during cooking;said bowl including a floor defining a lower side of said reservoir;said bowl including at least one wall extending up from said floor to a rim opposite said floor;a water line formed in said at least one wall, said water line spaced from said floor and visible to a user; andsaid reservoir having a volume below said water line equal to a volume of combined water and uncooked pasta sufficient to cook a predetermined amount of pasta.2. The bowl of wherein said at least one side wall includes a continuously curving side wall circumscribing said reservoir and extending up from said floor to said rim.3. The bowl of wherein said rim is substantially circular and said floor is substantially circular.4. The bowl of wherein said rim is oval shaped and said floor is oval shaped.5. The bowl of wherein said at least one side includes a pair of side walls facing each other and a pair of end walls facing each other claim 1 , said end walls each interposed between said side walls with said end walls and said side walls completely ...

METHOD FOR PRODUCING COOKED NOODLE

Provided is a cooked noodle capable of maintaining a good texture and good taste and flavor even after refrigerated or frozen-stored. A method for producing a cooked noodle, comprising allowing a liquid comprising 1.0 to 15.0% by mass of a sugar and 0.5 to 8.0% by mass of a starch to attach to a heat-cooked noodle. 1. A method for producing a cooked noodle , comprising allowing a liquid comprising 1.0 to 15.0% by mass of a sugar and 0.5 to 8.0% by mass of a starch to attach to a heat-cooked noodle.2. The method according to claim 1 , wherein the amount of the liquid attached to the heat-cooked noodle is 1.0 to 7.5 parts by mass based on 100 parts by mass of the noodle.3. The method according to claim 1 , wherein the noodle to which the liquid has been attached is subjected to reduced pressure treatment.4. The method according to claim 1 , wherein the liquid further comprises salt.5. The method according to claim 1 , wherein an oil or fat is further allowed to attach to the noodle to which the liquid has been attached.6. The method according to claim 1 , wherein the liquid is heat-treated before it is attached to the heat-cooked noodle.7. The method according to claim 1 , wherein the sugar is an oligosaccharide.8. The method according to claim 1 , wherein the starch is a hydroxypropyl starch.9. The method according to claim 3 , wherein the reduced pressure treatment is 0.4 bar or less for 5 to 20 minutes.10. The method according to claim 6 , wherein the liquid is heat-treated at 40 to 105° C. for 1 to 30 minutes. The present invention relates to a method for producing a cooked noodle.Cooked noodles obtained by refrigerating or freezing precooked noodles are preferred because of the storability for a long period of time and the convenience to eat after just slightly warmed up, and have been increasingly consumed in recent years. Such cooked noodles, however, have a high water content and therefore may be degraded in their quality during storage, leading to a problem ...

Stable, Convenient Whole Food Nutritional Supplement

The disclosure relates to shelf-stable food products that are whole food based, made with fresh produce, and contain high fiber, complex protein, low sugar, low calories, without any concentrates, extracts, powders or artificial ingredients; and the process of making the same. 1. A food product , each serving comprising: about 2-10 grams of protein from a first whole food source , about 2-10 grams of fiber from a second whole food source , and about 2-15 grams of sugar from at least one of whole fruits and/or whole vegetables , wherein the food product is a thermally processed and shelf-stable food product.2. The food product of claim 1 , wherein the first whole food source is selected from the group consisting of legume claim 1 , whole grain claim 1 , seed claim 1 , nut claim 1 , and any combination thereof.3. The food product of claim 1 , wherein the second whole food source is selected from the group consisting of legume claim 1 , whole grain claim 1 , seed claim 1 , husk claim 1 , nut claim 1 , root vegetable claim 1 , leafy green vegetable claim 1 , fresh herb claim 1 , citrus fruit claim 1 , stone fruit claim 1 , pome fruit and any combination thereof.4. The food product of claim 1 , wherein the sugar comprises fructose from at least one of whole fruits and whole vegetables claim 1 , or the juices from at least one of whole fruits and whole vegetables.5. The food product of claim 3 , wherein the legume is bean claim 3 , pea or lentil.6perillapsyllium. The food product of claim 3 , wherein the seed is chia seed claim 3 , flax seed claim 3 , seed or seed.7. The food product of claim 3 , wherein the root vegetable is sweet potato claim 3 , beet claim 3 , or carrot.8. The food product of claim 1 , further comprising about 0.5-2 grams of natural omega-3-fatty acid.9. The food product of claim 1 , further comprising about 10-100 micrograms of natural folate.10. The food product of claim 1 , further comprising one or more natural supplemental vitamins and/or minerals ...

Snack Bars Containing Psyllium

A reference amount commonly consumed (RACC) of an organoleptically acceptable snack bar. The snack bar can contains from about 3 g to about 6 g fiber where the fiber can contain from about 1 g to about 3 g of soluble fiber. The soluble fiber can be from psyllium and the bar can contain from about 2 g to about 4 g psyllium. The snack bar can also contain a whole grain product. The snack bar can have less than 3 g of fat and from about 135 to about 180 calories per serving. Furthermore, the snack bar may not be baked. 1. An RACC of an organoleptically acceptable psyllium snack bar comprising:a. from about 3 g to about 6 g fiber wherein the fiber comprises from about 1 g to about 3 g soluble fiber and wherein at least a portion of the fiber comes from about 2 g to about 4 g psyllium; 'wherein the snack bar comprises less than about 3 g fat and wherein the snack bar comprises from about 135 to about 180 calories per RACC and wherein the snack bar is not baked.', 'b. a whole grain product;'}2. The psyllium snack bar of wherein the snack bar comprises less than about 13 g sugar per RACC.3. The psyllium snack bar of comprising at least 2 g of soluble fiber.4. The psyllium snack bar of further comprising a dried fruit.5. The psyllium snack bar of wherein the psyllium comprises particles with a mean particle size from about 50 μm to about 200 μm.6. The psyllium snack bar of wherein the snack bar comprises a water activity from about 0.05 to about 0.35.7. An RACC of an organoleptically acceptable psyllium snack bar comprising:a. from about 0.5 g to about 4 g of soluble fiber from psyllium;b. a whole grain;c. a dried fruit;wherein the snack bar is low in fat, low in saturated fat, and does not comprise cholesterol and wherein the snack bar is from about 100 to about 280 calories per RACC and wherein the snack bar comprises a weight ratio of protein to fiber of from about 0.25 to about 1.5.8. The snack bar of wherein the psyllium snack bar comprises less than about 15 g sugar ...

Production of Shredded Products With Inclusions

A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color. 1. A method for making a shredded product having a marbled surface , the method comprising:combining water and a low or non-glutenous component to form an uncooked mass;partially cooking the uncooked mass in a first cooking process to form a partially cooked mass;combining the partially cooked mass with an inclusion component to form an inclusion mass;cooking the inclusion mass in a second cooking process to form a fully cooked mass;tempering the fully cooked mass for about 0 to about 240 minutes to form a tempered material; andshredding the tempered material to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.2. The method of wherein at least one of the first and second cooking processes are pressure cooking processes.3. The method of wherein the low or non-glutenous component includes whole grain brown rice and the inclusion component includes at least one of whole red beans and whole pieces of sweet potatoes.4. The ...

Method and Apparatus for Making Cereal Flakes

Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit. 1. An apparatus for forming cereal flakes comprising:a cooking device for receiving, working and cooking a plurality of cereal dough ingredients to establish a cooked cereal dough;an extrusion die located downstream of the cooking device, said extrusion die including a first section having a plurality of spaced geometric openings to establish a plurality of dough streams from the cooked cereal dough and a second section establishing a convergence zone within which the plurality of dough streams are merged to form a single dough extrudate;a cutter unit juxtapose the extrusion die for slicing the dough extrudate at a predetermined thickness to create individual cereal dough discs; anda drying device establishing individual, curled cereal flakes from the cereal dough discs.2. The apparatus according to claim 1 , wherein the extrusion die includes a breaker plate located upstream of the convergence zone and including the plurality of spaced geometric openings.3. The apparatus according to claim 1 , wherein the plurality of spaced geometric openings constitute spaced claim 1 , circular openings.4. The apparatus ...

Continuous Tortilla Chip Cutter

A continuous tortilla chip cutting system where tortilla carried on a conveyor are continuously divided by a cutting mechanism into pre-cuts for frying into chips. A programmable controller drives a servo motor that moves an upper surface of the conveyor at a known velocity V, and a detector located above the conveyor at a known distance D from the cutting mechanism alerts the controller to the imminent arrival of the tortilla. The controller also controls a servo motor that actuates the cutting mechanism in a stop/start fashion. Based on the detection of the tortilla, the controller drives the servo motor associated with the cutting mechanism at just the right time and at just the right speed so that the cutter mechanism cuts each arriving tortilla into predictable sub-units called “pre-cuts” based on the velocity V of the conveyor belt, the detection of the flat bread unit carried by the conveyor, and the known distance between the moving flat bread unit and the cutter assembly. 1. A continuous flat bread cutting apparatus for cutting flat bread units produced by a flat bread production line into multiple pieces (“pre-cuts”) for frying into chips , comprising:a conveyor having an upper surface for carrying the flat bread units, the conveyor moving the flat bread units from an input end to an exit end thereof;a detector that detects the flat bread units moving on the conveyor and outputs a detection signal;a cutting mechanism that receives the flat bread units from the exit end of the conveyor, flat bread unit by flat bread unit, cuts each flat bread unit into a plurality of pre-cuts, and ejects the pre-cuts; anda controller that, in response to the detection signal, causes the cutting mechanism to execute a cutting motion in sync with the moving of the flat bread units to consistently cut the flat bread units into substantially identical pre-cuts.2. A continuous flat bread cutting apparatus for accurately and consistently cutting substantially round flat bread ...

Method for Producing a Food Product

The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase.

Method for preparing oat noodle

A method for preparing buckwheat noodles capable of preparing noodles using only 100% pure buckwheat includes a soaking step of soaking buckwheat grain in water at room temperature, a heating step of boiling the buckwheat grain undergoing the soaking step, a husk separation step of separating the buckwheat grain undergoing the heating step into endosperm and husks and adding salt water to the endosperm, a kneading and aging step of kneading and aging the endosperm with which the salt water is mixed through the husk separation step to make dough, a noodle making step of making buckwheat noodles by extruding the dough through a noodle-making machine, a reheating step of reheating the buckwheat noodles prepared through the noodle making step by steaming, and a cooling and drying step of cooling and drying the reheated buckwheat noodles.

PRODUCTION METHOD FOR FROZEN NOODLES AND COMPOSITION FOR PREVENTING FREEZER BURN

Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; and a step of freezing the noodles to which the composition has attached. 1. A method for producing frozen noodles comprising:attaching a composition to cooked noodles, the composition comprising water, oil or fat, and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; andfreezing the noodles to which the composition has attached.2. The method according to claim 1 , wherein the composition is attached to the cooked noodles in an amount of from 1 to 15% by mass based on a mass of the cooked noodles.3. The method according to claim 1 , wherein a content of the polysaccharide thickener in the composition is from 0.1 to 1.0% by mass.4. The method according to claim 1 , wherein a content of the oil or fat in the composition is from 23 to 39.9% by mass.5. The method according to claim 1 , wherein a content of the water in the composition is from 60 to 76.9% by mass.6. The method according to claim 1 , wherein the composition comprises no common salt.7. The method according to claim 1 , wherein the composition is at a temperature of from 15 to 60° C. and the cooked noodles are at a food product temperature of 20° C. or less claim 1 , when the composition is attached to the cooked noodles.8. A method for preventing freezer burn of frozen noodles comprising:attaching a composition to cooked noodles, the composition comprising water, oil or fat, and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; andfreezing the noodles to which the composition has attached.9. The method according to claim 8 , wherein the composition is attached to the cooked noodles in an amount of 1 to 15% by mass based ...

CRUNCHY GRANOLA CLUSTERS AND PRODUCTS PREPARED THEREFROM

Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, cold water swelling, granular starch, and syrup, and optionally a long chain polysaccharide. 1. Crunchy granola clusters comprising flakes from at least one grain , crisps from at least one grain , at least one protein , a starch that comprises an average hold viscosity of between 2000 and 3000 centipoise and a final viscosity of greater than 5000 centipoise when measured using the RVA Protocol , and syrup.2. The crunchy granola clusters according to wherein the syrup comprises a long chain polysaccharide claim 1 , wherein the syrup comprises up to 30% by weight of the clusters.3. The crunchy granola clusters according to wherein the long chain polysaccharide is selected from the group consisting of polydextrose claim 2 , maltodextrin claim 2 , oligofructose claim 2 , inulin claim 2 , or corn syrup solids.4. The crunchy granola clusters according to wherein the flakes are selected from the group consisting of oat claim 1 , wheat claim 1 , corn claim 1 , rye triticale claim 1 , barley claim 1 , quinoa and any combination thereof.5. The crunchy granola clusters according to wherein the flakes are oat flakes and claim 1 , optionally claim 1 , wheat flakes.6. The crunchy granola clusters according to wherein the protein is selected from the group consisting of whey claim 1 , whey protein concentrate claim 1 , nonfat dried milk and combinations thereof.7. A cereal topping comprising the crunchy granola clusters according to wherein the clusters remain crunchy while in contact with a liquid for at least six minutes without getting soft.8. The cereal topping according to wherein the topping comprises 30% to 90% crunchy granola clusters.9. An oatmeal product comprising oatmeal prepared with a hot liquid and further comprising the topping according to .10. A yogurt topping comprising the crunchy granola clusters of wherein the clusters remain crunchy in ...

SYSTEM AND METHOD FOR BOTTOM COATING FOOD PRODUCTS

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans the gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the overall conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the coated food products and recycling excess coating material. 1. A method of coating bottom and partial side portions of a food product comprising:directing the food product in a longitudinal direction along a first conveyor belt which is spaced from a second, solid conveyor belt by a gap;dispensing a coating material onto and laterally across a portion of the second, solid conveyor belt from within the gap;transferring the food product from upon the first conveyor belt onto the second, solid conveyor belt wherein the food product becomes partially immersed in the coating material to establish a coated food product;evening out the coating material on the bottom portion of the food product by directing the food product across a detailer assembly, andremoving the coated food product from the second, solid conveyor belt.2. The method of claim 1 , wherein the gap constitutes a longitudinal gap and the coating material is dispensed from at least one side wall opening provided in a dispenser head projecting vertically into the longitudinal gap.3. The method of claim 2 , further comprising: pumping the coating material to the dispenser head through a manifold.4. ...

Production Line And Method For Making Ice-Noodle

The present invention discloses a production line and a method for manufacturing pasteurized ice-noodles with more durability and in different tastes. 1- Production Line And Method For Making Ice-Noodle comprising:A line for making syrup, a line for making fiber starch and a mixer with helical blades2- The line for making syrup of consists of:Storages, mixers, pumps, pasteurizer, Homogenizer and mixer-freezers3- The line for making fiber starch of consists of:Dissolving section, two shells storage for baking under indirect heat, Press machine, cold-water pool and conveyer4- Mixer with helical blades of consists of two storages in which there is a helical blade in each of them claim 1 , mixing fiber starch and frozen syrup occurs in the higher storage with higher speed and after mixing claim 1 , the mixture would pour into lower storage for being kept inform in which the speed of mixing is lower.5- this invention further comprising methods for making industrial ice noodle by using Starch claim 1 , water and sugar syrup claim 1 , fruit pieces claim 1 , flavors such as vegetable distillates claim 1 , pasteurized saffron etc.6- The method of claim 5 , further comprising:Solving starch in enough water and baking it with indirect heat in 93° C. by vapor in two shells storage and then pouring baked starch in net-pots and pressing it with a pneumatic mechanism for making fibers and then pouring fibers in cold-water and taking them out from the water by a conveyer7- The method of claim 5 , further comprising claim 5 , making thick syrup with sugar and water by mixing them in a mixer and then pasteurize and homogenize the solution and making it frozen in some mixer-freezers.8- The method of claim 5 , further comprising claim 5 , mixing the fiber starch and frozen syrup together automatically in a machine for almost 30 minutes.9- The method of claim 5 , further comprising claim 5 , mixing concentrate and crash fruit with mixture by employing special temperate and time which ...

FOOD COMPOSITION AND METHOD

A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, the composition further includes flour which may be present in reduced amounts compared to conventional dough-based food compositions. The composition is formed by mixing the components to form a dough mixture and contacting the dough mixture in a cation bath. 1. A food composition , comprising a cross-linked , alginate gel comprised of a flour , alginate , a polysaccharide textural modifier and water.2. The food composition of claim 1 , wherein the flour is present in an amount ranging from about 0 wt % to about 40 wt % claim 1 , alginate is present in an amount ranging from about 0.5 wt % to about 4 wt %; polysaccharide textural modifier is present in an amount ranging from about 0.5 wt % to about 4 wt % claim 1 , and water in an amount ranging from about 57 wt % to about 99 wt %.3. The food composition of claim 1 , wherein the textural modifier is selected from the group consisting of konjac glucomannan claim 1 , guar gum claim 1 , hydroxypropylmethycellulose claim 1 , methycellulose claim 1 , carrageenan claim 1 , and xantham gum.4. The food composition of claim 1 , wherein the textural modifier comprises konjac.5. The food composition of claim 1 , wherein the food composition is in the form of pasta claim 1 , noodles or rice and has a caloric content of less than 158 kcal/100 grams.6. The food composition of claim 1 , wherein the food composition has a caloric content of less than 120 kcal/100 grams.7. The food composition of claim 1 , wherein the food composition has a caloric content ranging from about 3 kcal/100 grams to about 120 kcal/100 grams.8. The food composition of claim 1 , wherein the flour is selected from the group consisting of rice flour claim 1 , wheat flour claim 1 , soy flour claim 1 , potato flour claim 1 , ...

SODIUM STEAROYL LACTYLATE PREPARATIONS

Provided is a sodium stearoyl lactylate preparation having high solubility (excellent dispersibility) in water at 20° C. and excellent effects of improving the easiness of loosening noodles and improving the texture of noodles. In particular, provided is a sodium stearoyl lactylate preparation of which the dried residue weight measured, by Dispersibility Test 1, as an evaluation index of dispersibility is less than 1.4 g, Dispersibility Test 1 comprising the following steps 1) to 3): 1. A sodium stearoyl lactylate preparation of which the dried residue weight measured , by Dispersibility Test 1 , as an evaluation index of dispersibility is less than 1.4 g , Dispersibility Test 1 comprising the following steps 1) to 3):1) placing 47.5 g of water at 20° C. in a 100 mL glass beaker (inner diameter: 50 mm; height: 70 mm), adding 2.5 g of the sodium stearoyl lactylate preparation at the same temperature thereto, and stirring the content at the same temperature at 500 rpm for 60 seconds using a three-one motor (model: FBL-600; made by HEIDON Co., Ltd., equipped with one stirring wing 38 mm in diameter having three blades) to prepare a mixed liquid;2) pouring the mixed liquid in 1) into a stainless steel strainer with a pore size of 250 μM and collecting the residue remaining in the strainer; and3) placing the residue in 2) on a glass petri dish (inner diameter: 70 mm; height: 20 mm), hot-air drying the residue at 105° C. for 2 hours, and measuring the weight (g) of the dry matter (dried residue) remaining on the glass petri dish for evaluation of the dispersibility.2. A sodium stearoyl lactylate preparation of which the dried residue weight measured , by Dispersibility Test 2 , as an evaluation index of dispersibility is less than 0.60 g , Dispersibility Test 2 comprising the following steps 1) to 3):1) placing 247.5 g of water at 20° C. in a 300 mL glass beaker (inner diameter: 70 mm; height: 105 mm), adding 2.5 g of the sodium stearoyl lactylate preparation at the same ...

CONTINUOUS PROCESS AND APPARATUS FOR MAKING A PITA CHIP

A method and apparatus for forming chips, for example, pita chips, from a continuous mass of dough. In a first aspect, the apparatus comprises a first conveyor, a second conveyor, and a first trimmer. The first conveyor and the second conveyor are spaced apart a distance to form a gap. The first trimmer, which can comprise a liquid jet nozzle, is positioned above the gap. In a second aspect, the method comprises using a first conveyor to convey a continuous mass of dough to a first trimmer positioned over a gap between the first conveyor and a second conveyor. The method also comprises using the first trimmer to longitudinally trim a first portion of the continuous mass of dough to form thinner strips of the continuous mass of dough. The thinner strips can be integral with the first portion. 1. An apparatus for forming chips from a continuous mass of dough comprising a first portion of the continuous mass of dough and thinner strips of the continuous mass of dough , wherein the continuous mass of dough moves in a longitudinal direction along conveyors , wherein the first portion is cut in the longitudinal direction to form the thinner strips , wherein the thinner strips are integral with the first portion , and wherein the thinner strips are cut in a lateral direction to form the chips , said apparatus comprising:a first conveyor;a second conveyor;a first trimmer, wherein the first trimmer is stationary, and wherein the trimmer comprises a liquid jet nozzle;wherein a second end of the first conveyor and a first end of the second conveyor are adjacent and spaced apart a first distance to form a gap;wherein the first trimmer is positioned above the gap; the first portion is supported by the first conveyor, and', 'the thinner strips are supported by the second conveyor; and, 'wherein the first conveyor, the second conveyor, and the first trimmer are positioned so that as the first conveyor and the second conveyor move the continuous mass of dough in the longitudinal ...

PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING

A pasta product can be formed from a low protein flour by blending the low protein flour with water to form a pasta dough. In some examples, the pasta dough is then hot extruded to produce an extruded pasta before being dried. In contrast to cold extrusion where the goal is to minimize starch gelatinization while shaping the pasta dough, hot extrusion can cause starch within the low protein flour to gelatinize. The gelatinized starch may help compensate for the lack of protein network structure caused by using a low protein flour. 1. A method comprising:blending a flour containing ungelatinized starch and less than 11 weight percent protein with water to form an extrudable pasta dough having a moisture content less than 30 weight percent;extruding the extrudable pasta dough at a temperature greater than 50 degrees Celsius and thereby partially gelatinizing the ungelatinized starch to produce an extruded pasta product; anddrying the extruded pasta product.2. The method of claim 1 , wherein partially gelatinizing the ungelatinized starch comprises partially gelatinizing the ungelatinized starch such that the extruded pasta product has less than 90% starch gelatinization.3. The method of claim 2 , wherein the extruded pasta product has greater than 10% starch gelatinization.4. The method of claim 2 , wherein the extruded pasta product has from 30% starch gelatinization to 80% starch gelatinization.5. The method of claim 1 , wherein the flour has gluten protein and from 5 weight percent to 10 weight percent protein.6. The method of claim 1 , wherein the flour comprises a soft wheat flour.7. The method of claim 1 , wherein the moisture content is less than 25 weight percent.8. The method of claim 7 , wherein the moisture content ranges from 10 weight percent to 20 weight percent.9. The method of claim 1 , wherein extruding the extrudable pasta dough at a temperature greater than 65 degrees Celsius comprises extruding the extrudable pasta dough at a temperature ranging ...

Food Product with Filling

The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Method for Producing a Large Sized Dumpling

A method for producing a large size of dumpling is disclosed. The method comprises preparing a pre-stuff for producing dumpling by putting a bun stuffing into a skin; fermenting the pre-stuff in temperature of 30 to 50° C. and in humidity of 50 to 70%; making a pre-dumpling by steaming the pre-stuff in temperature of 90 to 130° C. for 5 to 20 minutes; cooling the pre-dumpling; and freezing the pre-dumpling with rapidity below −20° C. for 60 to 180 minutes, wherein the skin comprises a wheat flour, a yeast, a pure water, a baking powder, a soy bean, a salt, a liquid prima and mixing-ingredients. 1. A method for producing a dumpling comprising:preparing a pre-stuff by inserting a stuffing into a skin;fermenting the pre-stuff at a temperature of 30 to 50 □ and a humidity of 50 to 70%;making a pre-dumpling by steaming the pre-stuff at a temperature of 90 to 130 □ for 5 to 20 minutes;cooling the pre-dumpling; andfreezing the pre-dumpling to a temperature below −20 □ for about 60 to about 180 minutes,wherein the skin comprises wheat flour, yeast, water, baking powder, soy bean, and salt.2. The method of claim 1 , further comprising a step of subjecting the wheat flour to heat and a kneader for making gelatinized dough.3. The method of claim 1 , wherein the components of the skin are mixed in two stages. 1. Field of the InventionThe present invention relates to a method for producing dumplings with large size, and more specifically to a method for producing dumplings containing kimchi or meat.2. Description of the Related ArtA dumpling may consist of a skin and a bun stuffing that is enclosed by the skin, in which the skin can be made from paste of flour or buckwheat flour and the bun stuffing can be made from meat, tofu or kimchi. For producing the dumpling in a kind of eatable food, the skin and the bun stuffing should be steamed or fried. In particular, a dumpling having a bigger size than that of general dumplings may be called as a large size of dumpling. Dumpling can ...

CEREAL FOODSTUFFS, CEREAL FOOD PRODUCTS, AND METHODS OF MANUFACTURE THEREOF

A shaped, self-sustaining cereal product is formed from a mixture of cereal and a thickener, such as a milk. Aspects include forming the cereal product from a mixture that has been cooked, cooled, shaped, frozen, breaded, and then fried. Aspects also include forming a mixture that contains milk but with little or no water. 1. A method , comprising:forming a mixture comprising a cereal and a liquid thickener;cooking the mixture until al dente but slightly creamy;cooling the mixture; andforming the cooled mixture into a desired shaped foodstuff.2. The method according to claim 1 , comprising cooling the shaped foodstuff.3. The method according to claim 2 , comprising freezing the shaped foodstuff.4. The method according to claim 2 , comprising applying an outer coating to the frozen foodstuff to form a coated frozen foodstuff.5. The method according to claim 4 , comprising deep-frying the coated frozen foodstuff to form an edible food product.6. The method according to claim 5 , comprising freezing the edible food product for future consumption.7. The product produced by the process of .8. The method according to claim 1 , comprising forming a mixture comprising a cereal and milk as the liquid thickener.9. The method according to claim 8 , comprising forming a mixture comprising a starchy cereal.10quinoa. The method according to claim 9 , comprising forming a mixture comprising a starchy cereal selected from the group consisting of oats claim 9 , steel cut oats claim 9 , grits claim 9 , claim 9 , and cream of wheat.11. The method according to claim 10 , comprising forming a mixture comprising steel cut oats as the starchy cereal.12. The method according to claim 10 , comprising adding a flavor enhancing ingredient to the mixture prior to cooling.13. The method according to claim 12 , comprising adding at least one cooked fresh fruit claim 12 , at least one dried nut claim 12 , and/or at least one spice ingredient to the mixture prior to cooling.14. The method ...

Extruded and Dehydrated Products for Baby Food

The present invention describes dehydrated crispy products containing cereal flour and products of vegetable origin (fruits and/or vegetables) and which, once rehydrated, have specific textural features. Said products can be advantageously incorporated into dehydrated food intended for persons with problems chewing, for example young children and babies. They are advantageously used as is by rehydrating same in a liquid (hot or cold), particularly in milk. They can also be incorporated into a dry hydratable food (for example a powder for a mash, or a porridge). Once brought into contact with a liquid, said products rehydrate quickly and the rehydrated products maintain an integral structure for several minutes. 1. Extruded dry foodstuff having a crispy texture , containing:1. between 10 to 70% by weight of dehydrated fruits and/or vegetables, and2. between 30 to 90% by weight of at least one carbohydrate ingredient,the sum of the weights of said fruits and/or vegetables and said carbohydrate ingredient representing more than 90% by weight of the total weight of said dry foodstuff.2. Extruded dry foodstuff according to claim 1 , wherein the dehydrated fruits and/or vegetables are obtained by roller drying and/or by spray drying.3. Extruded dry foodstuff according to or claim 1 , wherein said dehydrated fruits and/or vegetables have a mean particle size of greater than 250 μm claim 1 , preferably greater than 710 μm.4. Extruded dry foodstuff according to any one of to claim 1 , wherein said carbohydrate ingredient is selected from the group consisting of wheat flour claim 1 , rice flour claim 1 , corn flour claim 1 , wheat starch claim 1 , rice starch claim 1 , cornstarch claim 1 , potato starch and maltodextrins derived from said starches.5. Extruded dry foodstuff according to any one of to claim 1 , wherein said fruit is selected from the group consisting of strawberry claim 1 , raspberry claim 1 , apple claim 1 , banana claim 1 , peach claim 1 , mango claim 1 , ...

NOODLES AND APPARATUS FOR PROCESSING THE SAME

Noodles with hand-made quality consisting of thick and thin portions are processed by introducing a noodle belt between first and second cutting rolls and having first and second cutting blades and each formed by large and small diameter portions and and and spacers The cutting rolls are relatively shifted in an axial direction such that the thick portion is formed by opposing large diameter portion and spacer and the thin portion is formed by opposing large diameter portion and small diameter portion. 1. A noodle with a handmade-like quality , wherein the noodle is consisting of a thick portion extending in a longitudinal direction and a thin portion extending in the longitudinal direction , and said thick and thin portions are continuously coupled with each other such that one surface of said thick portion and one surface of said thin portion are aligned to form a substantial flat surface.2. The noodle according to claim 1 , wherein said thick portion and thin portion have substantially uniform thicknesses to form a steep step-like transition between the thick portion and thin portion.3. The noodle according to claim 1 , wherein said thick portion has a substantially uniform thickness and said thin portion has a non-uniform thickness which gradually increases from a minimum value at a free edge of the thin portion to a maximum value at the junction with the thick portion claim 1 , said maximum value being substantially equal to a thickness of the thick portion to form a smooth transition between the thin portion and thick portion.4. The noodle according to claim 1 , wherein a volume ratio of the thick portion with respect to said thin portion is set to a value within a range from 10:5 to 10:1. This application is a Divisional application of U.S. Ser. No. 13/367,716 filed Feb. 7, 2012, the entire contents of which are incorporated herein by reference.1. Field of the InventionThe present invention relates to noodles having a handmade-like quality and an apparatus ...

CONTAINER HOLDER AND METHOD OF USING SAME

A container holder and a method of using the container holder to prepare a food product are provided. The container holder includes a body having an outer wall and an inner wall joined to the outer wall at an upper portion of the body, the inner wall defining a space, a spout formed at the upper portion of the body and a handle provided opposite the spout on the body. The food product is provided in a container having a removable lid. The method includes adding liquid to the space in the container holder, heating the liquid in the container holder by using a microwave, removing the lid from the container, pouring the liquid from the container holder into the container and placing the container in the space of the container holder. 1. A method of using a container holder to prepare a food product , the container holder having a body having an outer wall and an inner wall joined to the outer wall at an upper portion of the body , the inner wall defining a space , a spout formed at the upper portion of the body and a handle provided opposite the spout on the body , the food product being provided in a container having a removable lid , the method comprising:adding liquid to the space in the container holder;heating the liquid in the container holder by using a microwave;removing the lid from the container;pouring the liquid from the container holder into the container; andplacing the container in the space of the container holder.2. The method of claim 1 , wherein the food product is a dehydrated or dry food claim 1 , and wherein the method includes allowing the dehydrated or dry food to cook before consuming.3. The method of claim 3 , wherein the food product is instant noodles or instant rice.4. The method co claim 1 , wherein the container comprises a pair of recesses formed at the upper portion of the body such that the container is graspable to allow placement or removal of the container from the container holder without contacting the body.5. The method according ...

READY TO EAT OATMEAL COMPOSITION AND METHOD OF DELIVERY

The ready-to-eat oatmeal compositions of the present disclosure comprise oat grains, water, and fruit. The composition can be eaten after having been stored at room temperature, and can be consumed without the use of any utensils or the need to add any other ingredients, delivered directly through the spout by squeezing the system for delivery. The composition may be stored in a system for delivery comprising a flexible pouch. The dry, uncooked oat grains may have a thickness of from 0.020 inches to 0.070 inches. The fruit can be in at least one of the forms of puree, juice concentrate, dehydrated fruit solids, or diced. The composition may include optional ingredients such as acid or seeds. The present disclosure also comprises methods of delivery of the compositions to a consumer thereof. 1. A ready-to-eat oatmeal composition , comprising:oat grains;fruit; andwater.2. The composition of claim 1 , wherein said oat grains are rolled and have a thickness of between 0.020 inches and 0.070 inches.3. The composition of claim 1 , wherein said oat grains are rolled and have a thickness of between 0.026 inches and 0.061 inches.4. The composition of claim 1 , wherein said oat grains are rolled and have a thickness of between 0.030 inches and 0.042 inches.5. The composition of claim 1 , wherein said oat grains are present in an amount of two to ten percent by weight of the total composition.6. The composition of claim 1 , wherein said oat grains are present in an amount of four to nine percent by weight of the total composition.7. The composition of claim 1 , wherein said water is present in an amount of fifty percent or less claim 1 , by weight of the total composition.8. The composition of claim 1 , wherein said fruit is in the form of at least one selected from the group of a puree claim 1 , a juice concentrate claim 1 , a dehydrated solid claim 1 , or diced.9. The composition of claim 8 , wherein said fruit is a puree claim 8 , present in an amount from ten to ninety- ...

METHOD FOR MANUFACTURING COOKED FRESH PASTA WITH SAUCE

This method for producing cooked fresh pasta with a sauce involves: a fresh pasta preparation step of preparing a dough by adding water to a raw material flour, obtaining a fresh pasta by extruding the dough at a pressure of from 35 to 100 kgf/cm, and subjecting the fresh pasta to a dry heating treatment to adjust the mass of the fresh pasta after the treatment to 80 to 97 mass % with respect to the mass of the fresh pasta before the treatment; and a cooking step of obtaining cooked fresh pasta by boil-cooking or steam-cooking the fresh pasta after the dry heating treatment. Preferably, the raw material flour contains an emulsifier, and a flour material including wheat flour as a main component; and the content of the emulsifier is from 0.2 to 2 parts by mass with respect to 100 parts by mass of the flour material. 1. A method for producing cooked fresh pasta with a sauce , comprising: preparing a dough by adding water to a raw material flour,', {'sup': '2', 'obtaining a fresh pasta by extruding the dough at a pressure of from 35 to 100 kgf/cm, and'}, 'subjecting the fresh pasta to a dry heating treatment to adjust the mass of the fresh pasta after the treatment to 80 to 97 mass % with respect to the mass of the fresh pasta before the treatment; and, 'a fresh pasta preparation step of'}a cooking step of obtaining cooked fresh pasta by boil-cooking or steam-cooking the fresh pasta after the dry heating treatment.2. The method for producing cooked fresh pasta with a sauce according to claim 1 , wherein:the raw material flour contains an emulsifier, and a flour material including wheat flour as a main component; andthe content of the emulsifier is from 0.2 to 2 parts by mass with respect to 100 parts by mass of the flour material.3. The method for producing cooked fresh pasta with a sauce according to claim 1 , wherein the fresh pasta has a sheet-like shape.4. The method for producing cooked fresh pasta with a sauce according to claim 2 , wherein the fresh pasta has a ...

Frozen ready-made polenta and process for the preparation thereof

A frozen ready-made polenta in the form of frozen granules or flakes with a greater dimension of 1-60 mm and an average weight ≦6.0 g, homogeneous in size and able to be thawed and/or heated rapidly to produce polenta having texture and organoleptic characteristics of freshly cooked polenta; a process for producing a frozen ready-made polenta in the form of granules or flakes, comprising steps of: providing a traditional polenta at a temperature ≧40° C.; dividing it into semifinished products in the form of granules or flakes; deep-freezing the semifinished products by keeping them into a bath of a liquid at a temperature of ≦−30° C. for a first time interval, thus obtaining partially deep-frozen granules or flakes of polenta; subjecting such granules or flakes for a second time interval to a second deep-freezing step at a temperature between −90° C. and −30° C., thus obtaining deep-frozen granules or flakes of polenta.

No Bake Granola Product and Methods of Preparation

The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically, a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks. 1. A method of preparing a no bake food product comprising:A. providing an unbaked grain product, wherein said unbaked grain product has not been previously heated at temperatures above 200 degrees Fahrenheit;B. adding a sweetener to said unbaked grain product to form a grain mixture;C. simultaneously agitating and heating said grain mixture in a container until said grain mixture is toasted, wherein a surface within said container is maintained about 200 degrees to about 500 degrees Fahrenheit for toasting; andD. forming the toasted grain mixture into the no bake food product, wherein the method is performed without subjecting the grain mixture, neither before nor after toasting, to a drying or baking oven.2. The method of claim 1 , further comprising the step of removing said grain mixture from heat when said grain mixture reaches a temperature of at least above 240 degrees Fahrenheit.3. The method of claim 1 , further comprising adding water to said grain mixture after said mixture is toasted claim 1 , and further agitating said grain mixture until substantially all water is absorbed in said grain mixture.4. The method of claim 3 , wherein said water is about 25% to about 90% by weight of said grain mixture.5. The method of claim 1 , furthering comprising the step of adding oil to said unbaked grain product claim 1 , wherein said oil is selected from a group consisting of canola claim 1 , corn claim 1 , sunflower claim 1 , olive claim 1 , peanut claim 1 , almond claim 1 , walnut claim 1 , soybean claim 1 , rice bran claim 1 , coconut claim 1 , butter claim 1 , margarine and palm.6. The method of claim 5 , ...

EXTRUSION NOODLE-MAKING MACHINE AND EXTRUDED NOODLE SHEET

An extrusion noodle-making machine includes a mixer that produces noodle dough by mixing a noodle sheet raw material made of raw material powder and water or a liquid seasoning. The machine produces a noodle sheet by pressing the noodle dough extruded from the mixer into a dough in-pressing opening of a nozzle connected to a discharge opening of the mixer and extruding the noodle dough from a noodle sheet outlet of the nozzle while extracting gas from the noodle dough using a vacuum pump at a pressure of −0.06 to −0.095 MPa (gauge pressure). At a predetermined position between the dough in-pressing opening and the noodle sheet outlet, the cross-sectional shape of a dough passage extending from the dough in-pressing opening to noodle sheet outlet of the nozzle has a smaller lateral width near a longitudinal central part of the cross-sectional shape than the lateral width at both longitudinal ends. 1. An extrusion noodle-making machine comprising:a mixer configured to produce noodle dough by mixing a noodle sheet raw material that is a mixture of raw material powder, and water or a liquid seasoning, wherein the extrusion noodle-making machine produces a noodle sheet by further pressing the noodle dough extruded from the mixer into a dough in-pressing opening of a nozzle connected to a discharge opening of the mixer and extruding the noodle dough from a noodle sheet outlet of the nozzle while extracting gas from the noodle dough using a vacuum pump at a pressure of −0.06 to −0.095 MPa (gauge pressure), andat a predetermined position between the dough in-pressing opening and the noodle sheet outlet, a cross-sectional shape of a dough passage extending from the dough in-pressing opening to the noodle sheet outlet of the nozzle has a smaller lateral width near a longitudinal central part of the cross-sectional shape than a lateral width at both longitudinal ends.2. The extrusion noodle-making machine according to claim 1 , wherein a cross-sectional area of the dough in- ...

DECORATED PASTA PRODUCT AND METHOD OF MAKING THE SAME

A pasta product that includes a central body, the central body having a central region and at least one planar face, the planar face having an outwardly oriented face and a surface region oriented between the central region and the outwardly oriented face, the central body having a first color, the planar face defining a display field and at least one first indicia contained in the outwardly oriented face and extending into the surface region of the central body, the indicia having at least one second color that differs from the first color, wherein the first indicia composes between 2% and 98% of the display field defined in the outwardly oriented face. 1. A method for preparing a decorated pasta comprising the step of:prior to imparting at least one indicia onto a surface of a pasta product, contacting at least one design field located on the pasta product with an acidified aqueous solution for an interval of at least 0.5 seconds.2. The process of wherein the acidified solution comprises at least one food grade acid selected from the group consisting of food grade carboxylic acids.3. The process of wherein the acidified solution is present in a gaseous state claim 2 , a liquid state or a mixture of the two.4. The process of wherein the acidified solution is present at a temperature between about 175° F. and 300° F.5. The process of further comprising the step of:after the contacting step, drying the pasta material for an interval of at least 5 seconds.6. The process of wherein the drying step comprises contacting the pasta product with air at a temperature between 150 degrees and 300 degrees.7. The process of wherein the drying step includes contacting the pasta product with air at a temperature between 150 degrees and 300 degrees and a velocity between 10 cfm and 100 cfm.8. The process of further comprising the step of imparting at least one first food grade dye material having a first color on discrete areas of the prepared surface claim 5 , the imparting step ...

OMEGA-3 ENRICHED CEREAL, GRANOLA, AND SNACK BARS

The present disclosure provides for improved cereal products, specifically snack bars, and methods of producing such products by incorporating healthy lipids containing stearidonic acid into the product compositions. In one embodiment of the disclosure, a cereal product including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a snack bar including a SDA-enriched soybean oil is disclosed. 161.-. (canceled)62. A cereal product comprising from 40% to 60% by weight of a binder material and from 40% to 60% by weight of a cereal mixture , wherein the binder material comprisesfrom 0.1% to 6.0% by weight liquid oil,from 10% to 40% by weight sugar syrup,from 0.5% to 1.5% by weight lecithin,from 1.0% to 5.0% by weight humectant,from 0.2% to 1.0% by weight salt, anda soybean oil comprising from 10% to 30% by weight of SDA.63. A cereal product comprising from 40% to 60% by weight of a binder material and from 40% to 60% by weight of a cereal mixture , wherein the binder material comprisesfrom 0.1% to 6.0% by weight liquid oil,from 0.5% to 5% by weight sugar alcohol,from 0.5% to 1.5% by weight lecithin,from 1.0% to 5.0% by weight humectant,from 0.2% to 1.0% by weight salt, anda soybean oil comprising from 10% to 30% by weight of SDA.64. The cereal product of claim 62 , wherein the liquid oil is selected from the group consisting of soybean oil claim 62 , canola oil claim 62 , corn oil claim 62 , rapeseed oil claim 62 , palm oil claim 62 , and a combination thereof.65. The cereal product of claim 63 , wherein the liquid oil is selected from the group consisting of soybean oil claim 63 , canola oil claim 63 , corn oil claim 63 , rapeseed oil claim 63 , palm oil claim 63 , and a combination thereof.66. The cereal product of claim 62 , wherein the cereal mixture comprises from 50% to 80% by weight grain or cereal.67. The cereal product of claim 63 , wherein the cereal mixture comprises from 50% to 80% by weight grain or cereal.68. The cereal product of ...

Reconstituted Rice Containing Fibers

A process for the manufacture of reconstituted rice is disclosed which comprising the steps of a) providing or preparing a mixture containing comminuted rice matrix material; b) hydrating the mixture to obtain a paste and kneading the paste obtained until the rice starch is at least semi-gelatinized; c) forming the semi-gelatinized mass to strands and cutting them to obtain grains similar or equal to the size of rice grains; and d) drying the grains. The mixture provided or prepared in step a) contains fibers and/or fibers are added during step b) and/or between step b) and step c). The fibers have a water absorption capacity of at least 2, preferably at least 3, most preferably at least 4. Moreover, the invention relates to reconstituted rice produced by such a method, to a mixture comprising reconstituted rice and natural rice and to a use of reconstituted rice for enriching natural rice. 114-. (canceled)15. Process for the manufacture of reconstituted rice , comprising the steps ofa) providing or preparing a mixture containing comminuted rice matrix material;b) hydrating the mixture to obtain a paste and kneading the paste obtained until the rice starch is at least semi-gelatinized;c) forming the at least semi-gelatinized mass to strands and cutting them to obtain grains similar or equal to the size of rice grains; andd) drying the grains;wherein the mixture provided or prepared in step a) contains fibers and/or fibers are added during step b) and the fibers have a water absorption capacity of at least 2.16. Process according to claim 15 , wherein the water required for the hydration in step b) is added to the mixture in at least two subsequent sub-steps.17. Process according to claim 16 , wherein said water is added to the mixture in at least two subsequent sections of an extruder.18. Process according to claim 15 , wherein at least a portion of the fibers is added to the mixture or paste after at least a first amount of water has been added to the mixture in ...