МАКАРОННЫЕ ИЗДЕЛИЯ С НАЧИНКОЙ, СВЕРНУТЫЕ В ФОРМЕ СПИРАЛИ

Изобретение относится к пищевой промышленности, а именно к изготовлению макаронных изделий. Для возможности употребления макаронных изделий при их перемещении длинную трубку макарон приготовляют заполнением ее соусом с заклеиванием одного конца, при этом другой конец оставляют открытым и сворачивают в спираль. Изобретение позволяет расширить ассортимент макаронных изделий. 2 з.п. ф-лы, 2 ил.

Gekochte und verpackte stärkehaltige Nahrungsmittel

Consumables and methods of production thereof

PRODUCING SHELF STABLE PASTA CONTAINING PRODUCT

A process for imparting a black coloration to food pastes and food products having a black coloration

A method of making black pasta, expecially filled pasta such as tortellini and ravioli, in which powdered walnut hull and dried spinach are incorporated in the dough of the pasta and, after the pasta is formed, it is subjected to a pasteurization or sterilization with steam to impart a black coloration to the dough.

PROCESS FOR PRODUCING SHELF STABLE PASTA CONTAINING PRODUCT

PROCESS FOR IMPARTING BLACK COLOURATION TO FOOD PASTES & FOOD PRODUCTS HAVING BLACK COLOURATION

Improvements in or relating to food products

VERFAHREN ZUR HERSTELLUNG VON KUGELARTIG GEFORMTEN NAHRUNGSMITTELN UND VORRICHTUNG ZUM DURCHFUEHREN DES VERFAHRENS

Process and apparatus for manufacturing dumplings

In the manufacture of round dumplings, to make manual work essentially avoidable, a shaft 10 driven stepwise is disposed having roughly hemispherical receptacles 11. Through the shaft 10 which is constructed as a hollow shaft extend an axle 12 which is fixed to a rack and on which is attached a cam 13. With the cam 13 there interact ejectors 14 which form the base of the receptacles 11 and each of which are pushed inwards by a spring 15. By means of a fruit 28, a dough piece 9' is pushed into a receptacle 11 which is indicated on the right in the figure. Two pushers 16 and 17 are then moved in opposite directions to one another and place the upper part of the piece 9' round the fruit 28, so that the position shown on the left is reached. ...

PASTE COMPOSITION CONTAINING A-TOTALLY ENCLOSED ORGANIC ACID AND ANTIMICROBIAL ACTIVE SUBSTANCE

PROCEDURES FOR THE PRODUCTION OF BALL-WELL-BEHAVED FORMED FOOD AND DEVICE FOR WOULD DRIVE THROUGH THE PROCEDURE

LAMINATING MACHINE

VERFAHREN ZUR HERSTELLUNG VON KUGELARTIG GEFORMTEN NAHRUNGSMITTELN UND VORRICHTUNG ZUM DURCHFUEHREN DES VERFAHRENS

PROCEDURE FOR THE PRODUCTION OF PASTEURISIERTEN FOOD OF MIDDLE HUMIDITY.

PROCEDURE FOR THE PRODUCTION OF FILLED TRIANGULAR ONE PIECES OF PASTE.

DEVICE FOR RINSING FOOD BITS IN A CONTAINER.

COOKED AND PACKED STÄRKEHALTIGE FOOD

TREATMENT OF FLAX SEEDS

EVEN WARMING UP OF PACKED FOOD OF MEANS MICROWAVE

FROZEN MULTILEVEL TEIGWAREN

PROCEDURE FOR THE PRODUCTION OF FILLED TEIGWAREN

PROCEDURE FOR THE PRODUCTION OF PACKED ONES, VORGEGARTE TEIGWAREN

FILLED PASTE COMMODITY IN SNAIL FORM

PROCEDURE FOR WARMING UP MULTILEVEL TEIGWAREN

FOOD MASS, WHICH ROLLS UP WHEN REHYDRATISIEREN

PROCEDURE FOR THE PRODUCTION OF ACIDIFYING, MOISTENING, STORABLE ONE FILLED TEIGWAREN

LAYERING SHEETS OF FOOD MATERIAL E.G. LASAGNE

Dough-containing foodstuff

Encapsulated alimentary product comprising pasta and fillings

Endosseus single-tooth implant with anti-rotation device

AN IMPROVED METHOD OF MAKING SHEET DOUGH FOR LONG-LIFE FRESH PASTA PRODUCTS

SHELF-STABLE, FILLED PASTA PRODUCTS

SHELF-STABLE, READY-TO-EAT PASTA PRODUCTS AND METHODS OF PRODUCING SAME

Methods of producing ready-to-eat pasta that has improved taste, texture, and color are disclosed. The methods include blanching pasta in acidified water, draining, cooling, and packaging the pasta, and thermally processing the packaged pasta. Also disclosed are products containing ready-to-eat pasta sealed in a container, wherein the pasta has a pH above about 4.5, and wherein the container is substantially free of added liquid.

FILLED FOOD PRODUCT AND METHOD OF PRODUCING SUCH FOOD PRODUCT

A filled food product, such as Italian dumplings known as ravioli, cappelletti, tortelli, panzerotti and the like, comprises an envelope (2) made of pasta, enclosing therein a filling (3) made of edible raw materials. The envelope (2) consists of at least one sheet of fresh pasta and the filling (3) comprises at least one first dose (D-i) of a first component (5) and at least one second dose (D2) of a second component (6) other than the first component. The doses (D-i, D2) are distinct and both enclosed within the envelope (2). The envelope (2) is made up of a lower layer (7) and an upper layer (8), the layers (7, 8) being in mutually facing relationship and joined together along a substantially continuous peripheral edge (C) having a predetermined shape. The envelope (2) is closed along the peripheral edge (C) in substantially liquid-tight fashion.

SHELF-STABLE, FILLED PASTA PRODUCTS

A sour cream-based filling is utilized in retorted filled pasta products such as lasagna, manicotti and ravioli. The filling does not discolor or develop a tough texture during the retort process. The filling contains from 70 to 95% by weight sour cream.

ENCAPSULATED ALIMENTARY PRODUCT COMPRISING PASTA AND FILLING

The invention relates to an individually frozen alimentary product comprising pasta and a filling such as lasagne. The alimentary product includes an edible coating substantially encapsulating the pasta and filling, the coating being effective to reduce attachment between the alimentary product and a cooking surface. The edible coating may be a sauce e. g. cheese or béchamel or tomato sauce.

Procédé de traitement à la chaleur des pâtes alimentaires farcies en vue de leur conservation

Verfahren und Vorrichtung zur kontinuierlichen Herstellung von Ravioli und dergleichen Teigtaschen

Verfahren zur Konservierung von gefüllten Teigwaren

CONDITIONING PROCESS, WITH PASTEURIZATION, FOR PERISHABLE FOOD PRODUCTS.

Gluten-Free Pasta.

Die Erfindung betrifft eine glutenfreie Teigware für die menschliche Ernährung und das Verfahren zu deren Herstellung. Durch die Verwendung eines Teigs aus Wasser, Tapiokastärke, Reismehl, Volleipulver, Eiweisspulver, Guarkernmehl, Kochsalz, Mono- und Diglyceride der Speisefettsäure lässt sich eine Teigware herstellen, welche nach dem Garen beim Verzehr ein Mundgefühl erzeugt, welches dem von glutenhaltigen Teigwaren entspricht. Die Teigware kann pasteurisiert werden und neigt nach dem Blanchieren nicht zu starkem Verkleben. Die glutenfreie Teigware kann auch von Personen verzehrt werden, welche unter einer Glutenunverträglichkeit, auch Zöliakie genannt, leiden.

Gluten-Free Pasta.

Die Erfindung betrifft eine glutenfreie Teigware für die menschliche Ernährung und das Verfahren zu deren Herstellung. Durch die Verwendung eines Teigs aus Wasser, Tapiokastärke, Reismehl, Volleipulver, Eiweisspulver, Guarkernmehl, Kochsalz, Mono- und Diglyceride der Speisefettsäure lässt sich eine Teigware herstellen, welche nach dem Garen beim Verzehr ein Mundgefühl erzeugt, welches dem von glutenhaltigen Teigwaren entspricht. Die Teigware kann pasteurisiert werden und neigt nach dem Blanchieren nicht zu starkem Verkleben. Die glutenfreie Teigware kann auch von Personen verzehrt werden, welche unter einer Glutenunverträglichkeit, auch Zöliakie genannt, leiden.

PROCESS FOR MAKING DRIED AND STUFFED PASTA THUS OBTAINED.

PROCEDURES FOR THE PRODUCTION OF BALL-WELL-BEHAVED FORMED FOOD AND DEVICE FOR WOULD DRIVE THROUGH THE PROCEDURE.

Pasta with flavour modifying additive

Pasta has a flavour-modifying additive scattered over its surface as pieces partially embeed in it. The past is pref. strips, bands, noodles, lasagne, or shells. The additive is pref. spices, condiments, or vegetables such as tomato or spinach. A method of making the pasta is also claimed. The additive is pref. sandwiched between two layers of pasta and rolled.

Vorgebackenes, of preservatives free, handelsfohiges semi-manufacture fur the processing to a knusprigen food suitable as lunch.

Assembly of pasta and methods for its manufacture.

LASAGNES WITH MASHED POTATOES OF POTIMARRON

Pasta format consisting of a substantially flat "lasagne" sheet

Compsn. of pieces of pre-cooked lasagne

L'invention se rapporte à un assemblage constitué par l'intégration entre deux lasagnes préalablement cuites à l'eau bouillante salée d'une fine purée de potimarron.

Fresh pastes with natural products and West Indian and exotic flavours, or with derivatives of fresh (lactic) cheeses (buttermilk, whey)

A METHOD FOR COLOURING IN BLACK OF THE FOOD PASTES, IN PARTICULAR OF THE PASTES STUFFED SUCH AS THE TORTELLINI, THE RAVIOLIS AND ANALOGUES AND FOOD PRODUCTS OBTAINED BY THIS PROCESS

Process of stabilization of the pasta products by irradiation by means of the infra-red radiation, and device for the implementation of this process

Improvements with the treatments by heat analogues with pasteurization applied to the pasta products stuffed for their conservation

조리가 용이한 면의 제조방법

... 본 발명은 면에 관한 것으로, 보다 구체적으로는 조리가 한꺼번에 이루어지는 면의 제조방법에 관한 것이다. 종래에는 직접 가열 방식에 의해서 끓이는 방식과 고온 상태의 물을 부어서 익혀먹는 방식의 인스턴트 식품형태의 면이 있다. 후자의 경우는 미리 가공과정 중에 다양한 화학약품을 사용하기 때문에 인체에 유익하지 못한 단점이 있다. 전자의 경우는 보통 면을 끓는 물에 넣은 후에 스프를 별도로 넣고 조리한다. 이러한 경우에는 스프를 별도로 넣어야하는 번거로움이 따른다. 조리할 때 면과 스프를 끓는 물에 별도로 넣어야 하는 번거로움을 없애 라면의 조리를 용이하게 할 수 있는 조리가 용이한 면의 제조 방법에 관한 것이다.

DOUBLE-LAYERED NOODLES CONTAINING FILLING MATERIAL AND METHOD FOR PREPARING DOUBLE-LAYERED NOODLES

The present invention relates to double-layered noodles having a filling material and a method for preparing the double-layered noodles. The method for preparing double-layered noodles comprises: a dough preparing step of preparing a dough made of a material including grain powder or starch powder; a filling material preparing step of preparing a filling material to be placed in the dough; a dough spreading step of placing the dough on a flat plate and spreading the dough; a filling material placing step of placing the filling material on the dough spread in the dough spreading step; a wrapping step of wrapping the filling material with the dough by closing up the dough after the filling material placing step; and a stretch step of stretching the dough and the filling material in the dough together to form the double-layered noodles stretchable in a longitudinal direction and having a double structure of the dough and the filling material. The double-layered noodles having a filling material ...

Multi-layer structure instant noodle and production method thereof

The present invention relates to a multi-layer structure instant noodle which is produced through the steps of sandwiching at least one inner layer noodle sheet between outer layer noodle sheets so as to constitute a single noodle sheet, rolling the single noodle sheet, preparing noodle strips, gelatinizing the noodle strips, and drying the noodle strips, wherein the salt content of the inner layer noodle sheet is higher than the salt content of the outer layer noodle sheet.

High moisture, high protein, high fiber soy-based pasta without carbohydrates from grains or tubers

A high moisture content pasta high in soy protein and fiber without carbohydrate from grains or tubers. The main ingredients in this pasta are processed soy products. The high moisture content and special production process allow the pasta to be formed into different shapes such as sheets, various diameter/thickness of spaghetti, linguine, and tubes as well as pillows and bars with filling, or other forms.

WRAPPED FRIED FOOD

It is intended to provide: a wrapped food to be fried that allows a wrapped fried food to effectively maintain its oil cooking-derived crunchy texture based on the layered structure of wrappers wrapped around an ingredient; a wrapped fried food obtained by cooking the same with oil; and methods for producing these foods. The wrapped fried food of the present invention has an ingredient and a wrapper portion wrapped around the ingredient. At least a portion of this wrapper portion is formed as a layered structure consisting of 10 or more wrapper layers in a rolled-up state.

SELF-FOLDING MATERIALS AND METHODS, SYSTEMS AND DEVICES FOR MAKING THE SAME

Methods for creating self-folding materials that change shape in response to grooves created in the surface of the materials and when exposed to a stimuli. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

ОТДЕЛЬНО ЗАМОРОЖЕННЫЙ ПИЩЕВОЙ ПРОДУКТ, СОДЕРЖАЩИЙ МАКАРОННОЕ ТЕСТО И НАЧИНКУ

Изобретение относится к отдельно замороженным пищевым продуктам, которые содержат макаронное тесто и начинку, предпочтительно типа лазанья (Lasagnе). Продукт по существу полностью заключен в съедобное покрытие. Съедобное покрытие может быть образовано соусом, например сырным соусом, соусом Бешамель или томатным соусом. Изобретение обеспечивает уменьшение адгезии продукта к поверхности приготовления. 3 с. и 10 з. п. ф-лы, 2 ил.

УСТРОЙСТВО ДЛЯ ИЗГОТОВЛЕНИЯ ПИЩЕВЫХ ИЗДЕЛИЙ С НАЧИНКОЙ

Изобретение относится к пищевой промышленности. Устройство для изготовления пищевого продукта с начинкой, содержащее корпус (1), имеющий форму перевернутого конуса, наклонный шнек (5), выполненный полым с внутренней полостью и внешним профилем в форме перевернутого конуса, вертикальный шнек (8), первую прижимную кромку (9) и вторую прижимную кромку (10), корпус (1) и наклонный шнек (5) вместе образуют экструзионный формовочный механизм, внутренняя полость наклонного шнека (5) и вертикального шнека (8) вместе образуют подающий механизм для подачи начинки, первая прижимная кромка (9) и вторая прижимная кромка (10) вместе образуют прижимно-разделочный механизм, первая прижимная кромка (9) и вторая прижимная кромка (10) установлены на двух соединительных валах (3) вокруг которых они вращаются, при этом на первой прижимной кромке (9) расположена первая прижимная поверхность (14), в середине которой выполнена разделяющая кромка (15), а на второй прижимной кромке (10) расположена вторая прижимная ...

ПОЛУФАБРИКАТ ДЛЯ ИЗГОТОВЛЕНИЯ МАКАРОННОГО ИЗДЕЛИЯ С НАПОЛНИТЕЛЕМ

Изобретение относится к продуктам питания и может быть использовано для приготовления макаронного изделия с наполнителем. Полуфабрикат для изготовления макаронного изделия с наполнителем представляет из себя несколько составных частей, по меньшей мере одна из которых имеет объем для введения наполнителя. Составные части имеют участки в виде трубок для соединения частей в единую оболочку путем плотного размещения трубок одна внутри другой. При этом образуется замкнутое пространство, заполненное наполнителем. Наполнитель вводят по меньшей мере в одну из составных частей до их соединения. Изобретение позволяет расширить ассортимент макаронных изделий с наполнителем, обеспечить возможность надежного размещения наполнителя внутри макаронного изделия перед его сбором и кулинарным приготовлением. 7 ил.

LEBENSMITTELPRODUKTE MIT BIOKONTROLLIERTER KONSERVIERUNG

Enossales Einzelzahnimplantat mit Verdrehsicherung

The invention concerns an endosseus single-tooth implant for a fixed dental prosthesis, the implant comprising: a substantially cylindrical basic body which can be inserted into a bore in a jaw bone and has a blind hole open towards the coronal end thereof; a spacer sleeve which can be placed on the coronal front edge of the basic body; an implant post which can be inserted into the blind hole in the basic body and connected thereto and penetrates an internal bore in the spacer sleeve; a connection device for securing the spacer sleeve on the basic body such that said sleeve cannot rotate; and a securing head for the dental prosthesis. The implant is characterized in that the securing head is formed by a coronal hollow end region of the spacer sleeve; the coronal end of the implant post is disposed cervically below the end region; and, in order to secure the dental prosthesis, a securing screw, which penetrates an opening in the peripheral wall of the end region, can be screwed into an ...

Dough product, esp for consumption while travelling

In order to be able to serve pasta with sauce in a form suitable for eating while on the move, the invention calls for pasta in the form of a long tube to be cooked and rolled into a coil which is closed at one end and open at the other end and filled with a sauce.

TEIGWARE

PREBAKED SEMI-MANUFACTURED PRODUCT FOR PROCESSING TO GIVE A CRISPY FOOD

PASTY FOOD PRODUCT AND PROCEDURE FOR THE PRODUCTION

PROCEDURE FOR THE PRODUCTION OF FILLED TEIGWAREN

PROCEDURE FOR THE PRODUCTION EDIBLE PRODUCT WITH TASTE MICRO CAPS

VERFAHREN UND VORRICHTUNG ZUR HERSTELLUNG VON KNOEDELN

PROCEDURE FOR THE PRODUCTION OF ROLLED OUT PASTE FOR LONG DURABLE TEIGWAREN ON THE BASIS CARBON ELIMINATION OF PASTE.

FOOD PRODUCT IN THE FORM OF RAVIOLI.

COATED FOOD CONTAINING PASTE COMMODITY AND FILLING

Packaged pre-cooked pasta

FROZEN NOODLES AND PRODUCTION METHOD THEREFOR

Provided is a production method for frozen noodles comprising: a step in which a composition that contains xantham gum and that has a viscosity of 30-2000 mPa·s at 60 °C is affixed to cooked noodles, said noodles being obtained by cooking raw noodles produced using a noodle production method that involves rolling; and a step in which the noodles to which the composition has been affixed are frozen.

LAYERING MACHINE

... 12 Layering Machine A machine for layering strips of food material comprising a) means for forming a plurality of parallel strips of flexible food material, b) one lower conveyor belt and at least one upper conveyor belt extending from its upstream end lateral to the lower conveyor belt to its downstream end overlying the lower conveyor belt, c) guiding means for guiding one strip of flexible food material to the upstream end of the lower conveyor belt and at least one other strip of flexible food material to the upstream end of an upper conveyor belt, d) power means adapted to advance the conveyor belts and the strips downstream, and e) guiding means for guiding a strip of flexible food material from the downstream end of an upper conveyor belt to lie above another strip advancing downstream thereby forming a food product comprising layered strips of food material.

ENCAPSULATED ALIMENTARY PRODUCT COMPRISING PASTA AND FILLING

The invention relates to an individually frozen alimentary product comprising pasta and a filling such as lasagne. The alimentary product includes an edible coating substantially encapsulating the pasta and filling, the coating being effective to reduce attachment between the alimentary product and a cooking surface. The edible coating may be a sauce e.g. cheese or béchamel or tomato sauce.

Edible product comprising flavouring microcapsules

MANUFACTORING PROCESS OF FOOD PRODUCTS FREEZE INCLUDING/UNDERSTANDING A SUPERPOSITION OF LAYERS OF PASTES AND SAUCES AND DERIVATIVE PRODUCTS

MULTICOLORED NOODLES, AND METHOD FOR PRODUCING SAME

The present invention relates to multicolored noodles having various colors on one strand of noodles. More specifically, the present invention relates to a method for producing multicolored noodles of which various colors have the same thickness, and to the multicolored noodles produced thereby. The multicolored noodles according to the present invention enables a user to enjoy visually differentiated noodle dish since the multicolored noodles have various color layers formed to have the same thickness on one strand of noodle, and each colored layer of the noodles is not separated when the noodles are cooked. In addition, effective components of natural pigment are added to the noodles, and by adding starch to the noodles, the noodles have clearer colors when being cooked, thereby preventing effective components from being separated into soups, and improving texture of the noodles. COPYRIGHT KIPO 2016 ...

MAQUINA E PROCESSO PARA A FORMACAO DE CAMADAS DE FOLHAS DE MATERIAL ALIMENTAR

Refrigerated pastas

A process for the production of a refrigerated filled or non-filled pasta which comprises coating either the dough shell of a raw filled pasta or a non-filled raw pasta with salt to obtain a water activity of from 0.85 to 0.94, steaming the salt-coated pasta to give a moisture content of the pasta dough of from 30 to 40% by weight, and packaging the pasta under modified atmospheric or vacuum conditions.

Pasta with reduced gluten

A filled gluten-free or low-gluten pasta product, such as ravioli, tortellini, agnolotti or the like, wherein said pasta incorporates a low-gluten or gluten free flour and xanthan gum and is produced by cold extrusion.

SHELF-STABLE FILLED PASTA AND METHODS OF MAKING

A shelf-stable filled pasta and a method of making same, the method comprising providing an acid-treated or acid-containing fillable pasta piece having a pH of about 4.6 or less; inserting filling into the tillable pasta piece; exposing the filling in the filled pasta piece to microwave or radio frequency radiation to reduce the water activity in the filling to about 0.85 or less; sealing the filled pasta piece in a package; and pasteurizing the filled pasta piece at any point in the process after the filling has been inserted into the fillable pasta piece. The shelf-stable filled pasta is a pasta made by the foregoing method.

Method for manufacturing packed wet-type instant noodles

A method for manufacturing packed wet-type instant noodles of a double-layered structure which is simple in structure as compared with a three-ply structure, excellent in smoothness, tenacity and softness, and have improved elasticity and firmness. This method comprises the steps of, forming a first noodle strip from a dough obtained by kneading in vacuum a first raw material containing an alkaline agent and raw powders consisting mainly of wheat flour and starch, forming a second noodle strip from a dough obtained by kneading a second raw material in a vacuum higher in degree than that employed in kneading the first raw material, the second raw material containing alginic acid or alginate, an alkaline agent and raw powders consisting mainly of wheat flour and 7.0% by weight or more of protein, forming a two-ply noodle strip by superposing the first noodle strip upon the second noodle strip and rolling the superposed strips, cutting the two-ply noodle strip thereby obtaining two-ply raw ...

ПИЩЕВОЙ ПРОДУКТ ИЗ МАКАРОННОГО ТЕСТА И СПОСОБ ЕГО ПОЛУЧЕНИЯ

Пищевой продукт имеет структуру, выполненную из соединенных друг с другом параллельных вытянутых отрезков полых трубок из макаронного теста круглого поперечного сечения. После варки расположенные в середине трубки становятся шестиугольными в поперечном сечении. В продукте плоская поверхность структуры, образованная на одной стороне концами трубки, закрыта пластиной из макаронного теста. Эта пластина имеет ту же форму и величину, что закрываемая ею поверхность. Трубки продукта предназначены для заполнения их соусом. Способ получения пищевого продукта предусматривает размещение выбранного количества трубок из макаронного теста параллельно друг другу в выбранной конфигурации. По меньшей мере те концы трубок, которые образуют первую из поверхностей структуры, смачивают и прижимают друг к другу с образованием структуры. Первую поверхность помещают на слегка смоченную пластину из макаронного теста, по форме и размерам соответствующую данной поверхности структуры, и прижимают. Продукт удобно употреблять ...

ЛАПША БЫСТРОГО ПРИГОТОВЛЕНИЯ С МНОГОСЛОЙНОЙ СТРУКТУРОЙ И СПОСОБ ЕЕ ПРОИЗВОДСТВА

Изобретение относится к лапше быстрого приготовления с многослойной структурой и способу ее получения. Готовят тестовые ленты внутреннего слоя лапши и внешнего слоя лапши. Помещают тестовую ленту внутреннего слоя лапши между тестовыми лентами внешнего слоя лапши таким образом, что все эти тестовые ленты при их комбинировании образуют единую тестовую ленту лапши. Раскатывают единую тестовую ленту лапши с помощью гладких вальцов тестораскаточной машины и нарезают для получения нитей лапши. Клейстеризация крахмала в нитях лапши с последующим высушиванием. При этом смешиваемое количество соли в тестовой ленте внутреннего слоя лапши выше, чем смешиваемое количество соли в тестовой ленте внешнего слоя лапши. Величина, получаемая вычитанием смешиваемого количества соли в тестовых лентах внешнего слоя лапши из смешиваемого количества соли в тестовой ленте внутреннего слоя лапши, составляет 2 массовые части или более относительно 100 массовых частей основного ингредиента. 2 н. и 10 з.п. ф-лы, 7 ...

ЗАМОРОЖЕННАЯ ЛАПША И СПОСОБ ЕЕ ПОЛУЧЕНИЯ

... 1. Способ получения замороженной лапши, включающий:стадию нанесения композиции, содержащей ксантановую камедь и имеющей вязкость от 30 до 2000 мПа·с при температуре 60°C, на сваренную лапшу, полученную варкой свежей лапши, изготовленной способом раскатывания; истадию замораживания лапши, на которую нанесена композиция.2. Способ улучшения внешнего вида или текстуры замороженной сваренной лапши, полученной варкой и замораживанием свежей лапши, изготовленной способом раскатывания, включающим:стадию нанесения композиции, содержащей ксантановую камедь и имеющей вязкость от 30 до 2000 мПа·с при температуре 60°C, на сваренную лапшу, полученную варкой свежей лапши, изготовленной способом раскатывания; истадию замораживания лапши, на которую нанесена композиция.3. Способ по п. 1, в котором композиция нанесена на сваренную лапшу в количестве от 1 до 15 вес.% от общего веса сваренной лапши.4. Способ по п.1, в котором содержание ксантановой камеди в композиции составляет от 0,1 до 1,0 вес.%.5. Способ ...

Dumpling with gravy comprises a spherical portion of dough which incorporates one or more cavities filled with gravy

The dumpling with gravy comprises a spherical portion of dough which incorporates one or more cavities filled with gravy.

Verfahren zur Herstellung von gefüllten Teigwaren

Manufacture of layered Foodstuffs

A food production system for depositing a flexible sheet 10 of foodstuff onto a food product comprises a backing sheet 12 having at least one flexible sheet of foodstuff along a length thereof. A driving means to conveys the flexible sheet 10 of foodstuff on the backing sheet 12 into proximity of a food product on a production line and at least one depositor is configured to deposit at least one flexible sheet 10 of foodstuff onto the food product by separation of the flexible sheet 10 from the backing sheet 12 by upwards pulling 28. Flexible sheet 10 is contained in cassettes 20, 30 respectively via dispenser 24 and placed in to position via roller 26. Conveyor belt 28 carries food product trays 40 beneath food dispensers 34, 36 and dispenser 24. Flexible food stuff 10 may be pasta sheets, with the food product 40 being a lasagne and dispensing cassettes 20, 30 may comprise a sensor and associated cutting mechanism so as to cut the flexible sheet 10 into a plurality of sheets whilst still ...

Improvements in or relating to the preservation of italian pasti or pasta

... 1,042,953. Preserving ravioli &c. M. FIORAVANTI and G. FIORAVANTI. June 5, 1963 [June 9, 1962], No. 22427/63. Heading A2D. Filled pasta such as ravioli, tartellini and cannelloni are preserved by putting them into contact with a warm aqueous medium, removing them from the warm aqueous medium, heating them up to a temperature higher than the temperature of the aqueous medium, and then cooling and drying them. Thus, the filled pasta may be (i) immersed in aqueous medium such as water (including boiling water), steam, aqueous solutions of sodium chloride, sodium carbonate and other substances capable of inhibiting during the subsequent stages the surface oxidation and browning of the pasta, soup or a water-and-oil mixture having a temperature within the range 65‹-120‹C. during a time interval of from 1 to 240 seconds, (ii) heated in a tunnel oven to a temperature higher than that of the aqueous medium and ranging from 70‹ to 225‹C. for 30 seconds to 30 minutes, (iii) cooled and dried in a ...

Pre-cooked food manufacturing system

METHOD OF AND APPARATUS FOR MAKING CAPPELLETTI OR RAVIOLI

... 1350447 Pasta production G MAINO 3 Aug 1971 [12 Aug 1970] 36350/71 Heading A2B A method of making a cappelletto, which consists of a dough casing formed by folding a sheet dough blank into two layers between which a filling is disposed, comprises forming seats at two opposite locations disposed respectively adjacent the two ends of the folded edge of the casing, and engaging into the seats respective mechanical members which then each carry out a respective swinging movement towards each other and through approximately 90‹ in opposite directions, thereby causing the corresponding portions of the. casing to slide over a smooth part of a plane which supports the cappelletto so as to pinch the portions of the casing together. The method may be carried out in the apparatus shown in Fig. 8 wherein a plane 9, smooth but with a small farrow 10 (not shown) in its upper surface., has mounted thereabove a punch 12 and mechanical members 13. The punch and mechanical members are attached to rotatable ...

FOOD PRODUCTS WITH BIOCONTROLLED PRESERVATION

PASTE GOODS PRODUCTS

ENOSSALES SINGLE TAP IMPLANT WITH ANTI-TWIST PLATE

Cutting Device and Method in Such a Device

A cutting device for cutting predetermined figures out of an elongated, thin portion of a plastically deformable material, comprising a table top, which exhibits a planar table surface for supporting the elongated portion. According to the invention, the cutting device has two elongated guide and support means at each long side of the table top, and a traverser, which is movable along these means and in the longitudinal direction (L) of the table top, and which extends transversely to the table top perpendicularly to the longitudinal direction and comprises a rotatable cutter roll, which extends across the major part of the width (b) of the table top and comprises cutting elements, wherein the traverser is adapted to be moved along the guide and support means with the cutter roll in a cutting position for cutting out said figures, and rotating means for causing the cutter roll to rotate, during the movement of the cutter roll in the cutting position, at a peripheral speed substantially corresponding to the translational speed of the cutter roll across the table surface.

Omega-3 Fatty Acid Enriched Baked Foods and Bar Composition

The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical baked food compositions and bar compositions.

Insoluble dietary fiber-containing materials derived from cereal seeds

This invention provides a product safe for treating, improving or preventing an inflammatory bowel disease such as ulcerative colitis, and provides a product comprising an insoluble dietary fiber obtained by enzymatic treatment of seeds of a grain plant(s) or germinated young seeds thereof, as well as a food or drink or medicament comprising the product.

Inhibition of nfk-b mediated virus replication with specific oligosaccharides

The inventors surprisingly found that specific oligosaccharides are capable of inhibiting viral replication through inhibiting NF-κB activation. The invention thus pertains to a composition comprising pectin (in the form of digalacturonic acid, trigalacturonic acid, polygalacturonic acid), Arabinoxylan from rice bran, β-glucan from bakers yeast, D-Ribose or mixtures there-of for inhibiting viral replication in a mammal with a viral disease.

Active ingredient delivery system

Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a heat treatment, wherein the dough has been prepared by mixing (i) water, (ii) non-pelletized flour and (iii) one or more pellets comprising pelletized flour and an active ingredient.

Production of low calorie, extruded, expanded foods having a high fiber content

Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

Functional cereal formulation

Nutritional or functional food compositions comprise a combination of brown rice protein isolate, yellow pea protein isolate, and hemp protein isolate. The food compositions are hypoallergenic and highly bioavailable. Methods of making suitable RTD formulations are described.

Compositions Comprising Dietary Fat Complexer and Methods for Their Use

This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Plants and seeds of common wheat cultivar sj909-371

A wheat cultivar, designated SJ909-371, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar SJ909-371, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar SJ909-371 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar SJ909-371, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar SJ909-371, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar SJ909-371 with another wheat cultivar.

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.

Food products comprising hydrolyzed whole grain

The present invention relates to food products comprising a raising agent, a moisture content below 10% by weight of the food product, a hydrolyzed whole grain composition, and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibres when in the active state.

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.

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.

Method for the preparation of stabilized rice bran fine powder

A process for the production of stabilized rice bran fine powder is described. The process comprises adjusting the moisture content of the rice bran, deactivating rice bran lipases and peroxidases using superheated steam, drying the stabilized rice bran, and pulverizing the dried stabilized rice bran using a turbulent powdering machine with the concomitant introduction of a liquefied inert gas.

USING BRAN FOR SOFTNESS IN RYE BREAD

A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed. 1. A composition comprising:(a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and(b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof.2. A composition according to any preceding claim , wherein the enzyme composition causes the cereal bran to be at least partially modified.3. A composition according to claim 1 , wherein the cereal bran is oat bran.4. A composition according to claim 1 , wherein the cereal bran is rye bran.5. A composition according to claim 4 , wherein the enzyme composition comprises a mixture of a cellulase enzyme claim 4 , a glucanase enzyme and/or a xylanase enzyme.6. A composition according to claim 5 , wherein the cellulase enzyme is present in an amount of 0.1 mg to 100 mg per 100 g bran.7. A composition according to claim 6 , wherein the cellulase enzyme is present in an amount of 30 to 3000 units of cellulase activity per 100 g bran.8. A composition according to claim 7 , wherein the xylanase enzyme is present in an amount of 0.006 mg to 0.6 mg per 100 g bran.9. A composition according to claim 8 , wherein the xylanase enzyme is present in an amount of 50 to 5000 units of xylanase activity (XU) per 100 g bran.10. A composition according to claim 9 , which is a liquid suspension containing the cereal bran and the enzyme composition.11. A composition according to claim 10 , which is an aqueous suspension containing the cereal bran and the enzyme composition.12. A composition according to claim 11 , wherein the enzyme composition causes the cereal bran to be at ...

POPPED SNACK

A popped snack product including a whole grain wheat component including a bran component having a particle size distribution such that at least 70 wt % of particles pass a 212 micrometer sieve. In some embodiments, the whole grain wheat component is present in an amount of at least 20 wt % finished product; 20 wt % to 25 wt % of the finished product; or about 23 wt % of the finished product. 1. A popped snack product comprising:a whole grain wheat component including a bran component having a particle size distribution such that at least 70 wt % of particles pass a 212 μm sieve.2. A popped snack product comprising:a whole grain wheat component including a bran component having a particle size distribution such that 70 wt % to 80 wt % of particles pass a 212 μm sieve.3. The popped snack product of claim 1 , wherein the whole grain wheat component is present in an amount of at least 20 wt % finished product.4. The popped snack product of claim 1 , wherein the whole grain wheat component is present in an amount of 20 wt % to 25 wt % of the finished product.5. The popped snack product of claim 1 , wherein the whole grain wheat component is present in an amount of about 23 wt % of the finished product.6. The popped snack product of claim 1 , wherein the bran component is present in amount of 3 wt % to 15 wt % of the finished product.7. The popped snack product of claim 1 , wherein the bran component is present in amount of 8 wt % to 12 wt % of the finished product.8. The popped snack product of claim 1 , wherein the bran component is present in amount of about 9.5 wt % of the finished product.9. The popped snack product of claim 1 , wherein the bran component comprises bran claim 1 , germ and starch.10. The popped snack product of claim 1 , wherein the bran component comprises at least 50 wt % bran.11. The popped snack product of claim 1 , wherein the bran component comprises 10 wt % to 40 wt % starch.12. The popped snack product of claim 1 , wherein the bran component ...

Expanded dry protein-based food product and method for producing same

The invention relates to an expanded dry food product comprising at least the following ingredients: a food-grade plant- or animal-based protein concentrate; a food-grade fat; a food-grade texturising additive selected from the group consisting of plant-based hydrocolloids and gelling agents, starch, preferably modified starch, proteolytic additives and hydrolysis products thereof, and acidifying agents and salts thereof; and residual water. The invention also relates to a method for producing said expanded dry food product from a thermally expandable precursor.

Fiber Washing Method and System

The present invention provides to a fiber washing system, optimized for the use of hydrolytic enzymes in the system. Furthermore, the present invention provides to a method for improving starch and gluten yield in a wet milling process, preferably comprising the optimized fiber washing system. 216. The system according to claim 1 , wherein one or more such as all screen units are hydro-cyclones ().310. The system according to claim 1 , wherein the system is configured to introduce hydrolytic enzymes into said first fraction (s) and/or into said second fraction (f) and/or into a mixed first and second fraction and/or into the process water claim 1 , by means of a dosing device ().410. The system according to claim 1 , wherein said dosing device () is adapted to provide a controllable dosing quantity of enzymes claim 1 , preferably according to a predetermined specific ratio between amount of enzymes and infeed of corn kernel mass to the system.510. The system according to claim 3 , wherein the dosing device () is a metering pump.610. The system according to claim 3 , wherein the dosing device () is a gravity flow dispenser having a controllable outflow valve configured for controlling the amount of enzyme flowing through the flow valve.7. A crop kernel wet milling system comprising a fiber washing system as defined in .9. The method according to claim 8 , wherein one or more of said hydrolytic enzymes is/are selected from the group consisting of cellulases (EC 3.2.1.4) claim 8 , xylanases (EC 3.2.1.8) arabinofuranosidases (EC 3.2.1.55 (Non-reducing end alpha-L-arabinofuranosidases); EC 3.2.1.185 (Non-reducing end beta-L-arabinofuranosidases) cellobiohydrolase I (EC 3.2.1.150) claim 8 , cellobiohydrolase II (E.C. 3.2.1.91) claim 8 , cellobiosidase (E.C. 3.2.1.176) claim 8 , beta-glucosidase (E.C. 3.2.1.21) claim 8 , beta-xylosidases (EC 3.2.1.37).10Trichoderma reesei.. The method according to claim 8 , wherein the one or more of said hydrolytic enzymes is expressed in ...

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 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 118-. (canceled)19. An oral composition comprising a combination of fatty acids , the combination of fatty acids in the oral composition comprising:(a) omega-3 fatty acids comprising alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA);(b) omega-6 fatty acids comprising linoleic acid;(c) omega-9 fatty acids comprising oleic acid;wherein the oral composition comprises at least 50 mg per serving of EPA, DHA, or a combination of EPA and DHA;and wherein the combination of fatty acids comprises weight ratios of: (i) omega-6 fatty acids to omega-3 fatty acids of from about 1:1 to about 3:1; and (ii) ALA to the combined amount of EPA and DHA of from about 0.01:1 to about 5:1.20. The oral composition according to claim 19 , wherein the weight ratio of omega-9 fatty acids to omega-3 fatty acids is between about 1:1 to about 4:1.21. The oral composition according to claim 19 , wherein the oral composition comprises at least 130 mg per serving of EPA claim 19 , DHA claim 19 , or a combination of EPA and DHA.22. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of EPA.23. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of DHA.24. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of a combination of EPA and DHA.25. The oral composition according to claim 19 , further comprising a natural flavor.26. The oral ...

Extruded Noodle and Die Piece for Extruded Noodle

Disclosed is a method for manufacturing instant noodles using extruded noodles, with each 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. A method for manufacturing instant noodles using extruded noodles each having a hole extending therethrough in a longitudinal direction , wherein wheat flour is essential as a raw material for the noodles; [ 1) 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;', '2) 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; and', '3) the 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;, 'a) extruding noodles such that each noodle is configured so that'}, 'b) pregelatinizing the extruded noodles; and', 'c) drying the extruded noodles after pregelatinization., 'the method comprising2. The method for manufacturing instant noodles according to claim 1 , wherein the hole of the extruded noodle is formed so as to occupy 2% to 15% of a sectional area of the noodle including the hole.3. The method for manufacturing instant noodles according to claim 1 , wherein tips of the plurality of grooves of the excluded noodle 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 method for manufacturing instant noodles according ...

DIETARY-FIBER CONTAINING SOUP STOCK AND MANUFACTURING METHODS FOR SAME

Dietary-fiber containing noodles contain wheat flour, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. The fulvic acid mineral seasoning liquid contains vinegar, fulvic acid, calcium, mineral salt, and trehalose. Dietary-fiber containing soup stock contains water, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. Since the fulvic acid mineral seasoning liquid is contained, the dissolution of the indigestible dextrin is suppressed even without the use of modified starch and, further, qualities such as deliciousness, color, eating texture, and flavor are maintained. 1. Dietary-fiber containing soup stock containing water , indigestible dextrin serving as dietary fiber , and a fulvic acid mineral seasoning liquid wherein the fulvic acid mineral seasoning liquid contains at least vinegar , fulvic acid , and mineral salt.2. The dietary-fiber containing soup stock according to claim 1 , wherein 1 to 10 weight % of indigestible dextrin and 0.03 to 0.1 weight % of the fulvic acid mineral seasoning liquid are added to 100 weight % of water.3. A method for manufacturing the dietary-fiber containing soup stock according to comprising:a boiling step of boiling the water;a dried-fish-flake supplying step of supplying dried fish flakes into the water boiled at the boiling step and then boiling them;a dried-fish-flake extraction step of performing extraction from the dried fish flakes supplied at the dried-fish-flake supplying step;a blending step of blending the indigestible dextrin serving as dietary fiber and the fulvic acid mineral seasoning liquid into the water obtained by extraction from the dried fish flakes at the dried-fish-flake extraction step; anda stirring step of stirring the blended liquid obtained at the blending step. The present invention relates to: dietary-fiber containing noodles and soup stock serving as functional foods capable of providing physiological effects such as blood ...

Extruded Starch-Based Ready-to-Eat Snack and Methods of Making

There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70%. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams.

Oat bran composition comprising beta glucan and method of making

Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.

PROCESS FOR PREPARING A BOUILLON TABLET

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-bran mass and mixing said co-processed salt-bran mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet. 1. A process for the production of a bouillon tablet comprising salt and cereal bran , the process comprising the steps of:a) dissolving at least 8% of the total amount of the salt in water;b) mixing the cereal bran and the water before, during or after dissolution of the salt in the water;c) drying the mixture of step b) to obtain a dry salt-bran mass;d) mixing the dry salt-bran mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, colourants, fillers, oil, fat, or any combination thereof, to result in a dry composition;e) pressing the dry composition to a bouillon tablet;wherein the bouillon tablet comprises at least 10 wt % salt-bran mass; andwherein the salt-bran mass comprises 10 to 90 wt % salt and 10 to 90 wt % cereal bran.2. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the cereal bran is milled.3. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the cereal bran is selected from the group consisting of rice bran claim 1 , wheat bran claim 1 , buckwheat bran claim 1 , corn bran claim 1 , oat bran claim 1 , barley bran claim 1 , and a combination thereof.4. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the bouillon tablet comprises between 10 to 65 wt % of the salt.5. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the salt is dissolved in the water at a ratio between 1:2.8 to 1:20.6. A process for the production of a bouillon tablet as claimed in ...

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.

Snack and production process thereof

The present invention refers to a snack of the potato chips type, comprising at least one starchy material and macroparticles of at least one vegetable material, preferably selected among vegetables and fruits, wherein at least part of said macroparticles is visible to the naked eye and wherein said macroparticles are dispersed in said starchy material. The present invention further refers to a process for producing a snack, and to an unexpanded gelatinized product (pellet).

Frozen food, production method therefor, and freezer burn prevention agent

The purpose of the present invention is to provide a frozen food that is protected from freezer burn over the long term without adding food additives such as emulsifiers or thickeners. As a result of the present invention a frozen food is provided that is characterized by containing a processed rice material including cooked high-amylose rice and food to be frozen.

STABILIZING OMEGA-3 FATTY ACIDS WITH BRAN

The present invention relates to food compositions comprising omega-3 fatty acids and bran or bran extract. Further aspects of the invention are a food product comprising the food composition, a method of stabilizing omega-3 fatty acids such as docosahexanoic acid (DHA) and/or eicosapentaenoic acid (EPA), and the use of bran or bran extract to prevent or reduce the development of unpleasant odours in oils comprising omega-3 fatty acids. 1. Food composition comprising omega-3 fatty acids absorbed into or adsorbed onto bran wherein the omega-3 fatty acids comprise eicosapentaenoic acid and/or docosahexaenoic acid.2. A food composition according to wherein an oil comprising omega-3 fatty acids is absorbed into or adsorbed onto the bran.3. A food composition according to wherein the bran has a D90 particle size distribution of less than 180 microns.4. Food composition comprising omega-3 fatty acids and bran water extract wherein the omega-3 fatty acids comprise eicosapentaenoic acid and/or docosahexaenoic acid.5. A food composition according to comprising an emulsion of an oil phase comprising omega-3 fatty acids and an aqueous phase comprising bran water extract.6. A food composition according to wherein the bran is from a cereal selected from the group consisting of corn claim 1 , wheat claim 1 , oat and combinations of these.7. A food composition according to comprising defatted bran claim 4 , bran water extract and omega-3 fatty acids wherein the defatted bran is obtained from a different cereal to the bran water extract.8. Food composition according to wherein the food composition is a heat-treated food composition.911-. (canceled)12. Method of stabilizing omega-3 fatty acids claim 1 , the method comprising applying omega-3 fatty acids onto bran so that the omega-3 fatty acids are absorbed into or adsorbed onto the bran.1315-. (canceled) The present invention relates to food compositions comprising omega-3 fatty acids and bran or bran extract. Further aspects of ...

RIPENING AND EXTRUDING DEVICE WITH SERIES SCREW RODS FOR MAKING RICE NOODLES AND METHOD THEREOF

A series screw rod ripening and extruding device for rice noodles production, and the device comprises a first-level screw rod self-ripening extruding machine and a second-level screw rod thread-extruding machine The invention also relates to a manufacturing method of rice noodles utilizing the series screw rod ripening extruder. The device of the present invention can be used to manufacture rice noodles, during which process ripening extrusion strength and shearing force increased, and the rich noodles made by this device contains plenty of gel. The production capacity is higher and it is energy-saving remarkably, the production efficiency is improved and furthermore, the device can be maintained conveniently. 1. A ripening and extruding device with series screw rods for rice noodles production , characterized that:the device comprises a first-level screw rod self-ripening extruding machine and a second-level screw rod thread-extruding machine,the first-level screw rod self-ripening extruding machine comprises a first-level barrel, which comprises a first-level feeding inlet at one end and a first-level discharging outlet at the other end, the first-level barrel is provided with a self-ripening screw rod inside, which is coupled to a driving device I at one end;the second-level screw rod thread-extruding machine comprises a second-level barrel, which comprises a second-level feeding inlet at one end and a second-level discharging outlet at the other end, the second-level barrel is provided with a thread-extruding screw rod inside, which is coupled to a driving device II,the first-level discharging outlet is coupled to the second-level feeding inlet.2. The ripening and extruding device with series screw rods of claim 1 , characterized that claim 1 , the driving device I comprises a motor I and a reduction gearbox I claim 1 , and the said motor I is coupled to the reduction gear box I claim 1 , which is coupled to one end of the self-ripening screw rod.3. The ...

METHOD FOR PRODUCING INSTANT NOODLES CONTAINING POTASSIUM LACTATE

[Problem to be Solved] 1. A method for producing instant noodles , comprising at least the following steps 1 to 3:step 1 of kneading a raw material powder, water and kansui to produce noodle dough;step 2 of producing noodle strings from the noodle dough; andstep 3 of adding potassium lactate to the noodle strings.2. The method for producing instant noodles according to claim 1 , wherein the raw material powder contains gluten.3. The method for producing instant noodles according to claim 1 , wherein the noodle strings are gelatinized before the step 3.4. The method for producing instant noodles according to claim 1 , wherein the raw material powder contains wheat flour. The present invention relates to a method for producing potassium lactate-containing instant noodles having adequate salty taste and texture.In production of noodles in general, salt (sodium chloride) is added in many cases in producing noodle strings from a raw material powder such as wheat flour. Such addition aims to improve noodle making properties and texture by enhancing elasticity and extensibility of resultant noodle strings through an action of sodium chloride on gluten contained in the noodle strings.In recent years, however, a large number of the so-called low-salt products having a reduced sodium chloride content for preventing high blood pressure otherwise caused through excessive intake of sodium are placed on the market. According to “Dietary Reference Intakes for Japanese” issued by the Ministry of Health, Labour and Welfare, the recommended daily salt intake is less than 9 g for an adult male and less than 7.5 g for an adult female in the 2010 edition, but the recommended daily salt intake is reduced to less than 8 g for an adult male and less than 7 g for an adult female in the 2015 edition. Thus, consciousness of salt reduction will be probably continuously increasing.In response to the increase of the concern about salt reduction, food in which sodium lactate is added for ...

PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions. 157-. (canceled)59. The composition of claim 58 , wherein the composition comprises about 60-95% by dry weight of the one or more plant flours.60. The composition of claim 58 , wherein the composition comprises about 70-90% by dry weight of the one or more plant flours.61. The composition of claim 58 , wherein the plant flour is garbanzo flour.62. The composition of claim 58 , wherein the plant flour is fava bean flour.63. The composition of claim 58 , wherein the plant flour is sorghum flour.64. The composition of claim 58 , wherein the composition comprises about 0.5-20% of the one or more gums.65. The composition of claim 58 , wherein the gum is selected from xanthan gum claim 58 , acacia gum claim 58 , and a combination thereof.66. The composition of claim 58 , wherein the composition further comprises a high fiber material.67. The composition of claim 66 , wherein the composition comprises about 0.5-50% of the high fiber material.68. The composition of claim 66 , wherein the high fiber material is bran.69. The composition of claim 68 , wherein the bran is micronized bran.70. The composition of claim 58 , further comprising one or more starches.71. The composition of claim 70 , wherein the starch is arrowroot starch.72. The composition of claim 58 , wherein the baked food product is selected from the group consisting of muffins claim 58 , cakes claim 58 , cupcakes claim 58 , brownies claim 58 , cookies claim 58 , biscotti claim 58 , pancakes claim 58 , breads claim 58 , waffles claim 58 , pastries claim 58 , pies claim 58 , tarts claim 58 , scones claim 58 , pretzels claim 58 , and crackers.73. The composition of claim 58 , wherein the composition replaces egg in the baked food ...

COMPRESSED-TYPE INSTANCE NOODLE PACKAGING BOX AND METHOD OF MANUFACTURING THE SAME

Disclosed are a compressed-type instant noodle packaging box and a method of manufacturing the same. The packaging box comprises a cuboid packaging box main body () of a volume slightly larger than that of the instant noddle block and a box cover () covering the packaging box main body, and further comprises a folding container of which a bottom face () is adhered together with a bottom face inside the packaging box main body, wherein after opening out in the packaging box main body, the folding container is a cuboid barrel body () higher than the packaging box main body; a separately packaged instant noodle bag, seasoning bag and cutlery bag are placed on an upper face of the folding container, and after the box cover covers the packaging box main body, the whole is provided on the outside thereof with a layer of heat-shrinkable film for sealing. The instant noodle packaging box has a small volume, occupies little space, and is convenient for transporting and carrying, the folding and opening methods for the folding container are simple, and the packaging box main body also plays the role of heat insulation. 1. A compressed-type instant noodle packaging box comprising:{'b': '1', 'a packaging box main body () of a cuboidal shape whose volume is slightly larger than that of an instant noodle block;'}{'b': 2', '1, 'a box cover () for covering the packaging box main body (); and'}{'b': 4', '1, 'a foldable container whose bottom surface () is attached to the bottom surface of the packaging box main body (),'}{'b': 14', '1, 'wherein the foldable container is developed to a cuboidal body () higher than the packaging box main body (),'}{'b': '1', 'wherein an instant noodle block, a seasoning sauce and cutlery packaged separately, are placed on the upper surface of the foldable container in the inside of the packaging box main body (), and'}{'b': 2', '2', '2, 'wherein when the box cover () covers the packaging box main body (), the outer circumference surface of the ...

Enhanced Expression Of RNA Vectors

Compositions and method for treating a folate-resistant disease in a subject are disclosed. The methods involve administering to the subject an effective amount of a composition containing a formate. For example, the method can be used to reducing the risk of neural tube defects during pregnancy. The method can also be used to treat other conditions normally treatable by folate supplementation.

PRE-COOKED INSTANT FOOD PRODUCT AND PROCESS FOR PREPARING IT

Examples of a pre-cooked instant food products and a process for preparing such pre-cooked instant food products are described. The process comprises the steps of i) steaming the food product for pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution for about 5 to 15 minutes; iii) removing excess water from the surface of the food product for up to about 10 minutes; iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers of pre-cooked instant food products at temperatures of 2° C. or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90° C. The surface of the food product is coated with the salt from the brine solution to preserve it. In one example, the pre-cooked instant food product is a freshly made pasta. 1. A process for making a pre-cooked instant food product comprising the steps of:i) steaming the food product for a pre-determine time;ii) immersing the steamed food product in a high concentration cooled brine solution for about 5 to 15 minutes;iii) removing excess water from the surface of the food product for about 3 to 15 minutes; andiv) packing a pre-determined amount of the food product into a container and sealing such container, the container being made of a material safe for keeping food products therein and is able to withstand temperatures higher than 90° C. without leaking.2. The process of further comprising a step of storing the containers filled with the pre-cooked food product at temperatures of 2° C. or lower.3. The process of further comprising a step of wrapping the pre-cooked food product in a liner.4. The process of further comprising a step of evacuating air out of the sealed container.5. A pre-cooked instant food product prepared by a process of claim 1 , wherein the step of immersing into the brine solution provides a salt to adhere to a ...

METHOD OF PREPARING A COMPOSITION COMPRISING FERULIC ACID

The present invention relates to a method of preparing a composition comprising ferulic acid. An aspect of the invention is a composition comprising hydrolysed wheat bran for use in the treatment or prevention of metabolic disease. 1. Method of preparing a composition comprising ferulic acid , the method comprising the steps of:forming a bran mixture comprising bran and water, the mixture having a water content of at least 50 wt. % and comprising from 1 to 50% by weight of bran;heating the bran mixture to a temperature of between 75 and 150° C.;cooling the bran mixture to below 50° C.; andsubjecting the bran mixture to an enzymatic treatment comprising contacting the bran mixture with a carbohydrase and a feruloyl esterase.2. A method according to wherein the bran mixture is heated by direct steam injection.3. A method according to wherein the bran mixture is formed by enzymatic hydrolysis of a whole grain cereal with an alpha-amylase claim 2 , the alpha-amylase showing no hydrolytic activity towards dietary fibers when in the active state.4. A method according to wherein the bran mixture is heated to a temperature of between 100 and 150° C. after being subjected to the enzymatic treatment.5. A method according to wherein the bran mixture is dried after being subjected to the enzymatic treatment.6. A method according to wherein the bran has a particle size distribution D90 of less than 500 μm.7. A method according to wherein the enzymatic treatment of step d is performed at a temperature between 30 and 50° C.8. A method according to wherein the bran is wheat bran.9. A method according to wherein the enzymatic treatment of step d is performed by micro-organisms.10. A method according to wherein the bran mixture is mixed or assembled with a food ingredient after being subjected to the enzymatic treatment.11. A method for use in the treatment or prevention of metabolic disease or obesity comprising administering a composition comprising hydrolysed wheat bran to an ...

METHOD AND APPARATUS FOR PRODUCING INSTANT FRIED NOODLES

[Problem to be Solved] The present invention relates to instant fried noodles having a small number of coarse or dense portions and homogeneously fried. 1. A method for producing a fried noodle lump by dipping , in frying oil held in a frying oil tank , a retainer holding a group of noodle strings having been gelatinized , comprising:a first step of conveying the retainer with a part of the group of noodle strings dipped in the frying oil held in the frying oil tank; and a second step, following the first step, of conveying the retainer with the whole of the group of noodle strings dipped in the frying oil held in the frying oil tank,wherein a flow rate of the frying oil supplied to an upstream portion of the frying oil tank is 90% or less of a flow rate of the frying oil supplied to a downstream portion of the frying oil tank.2. The method for producing a fried noodle lump according to claim 1 , wherein a dipping ratio of the group of noodle strings in the frying oil in the first step is 10% to 70%.3. The method for producing a fried noodle lump according to claim 1 , wherein a surface level of the frying oil in the upstream portion of the frying oil tank is lower than a surface level in the downstream portion of the frying oil tank.4. The method for producing a fried noodle lump according to claim 1 , wherein a supply amount of the frying oil to be supplied to the frying oil tank is controlled based on a surface level of the frying oil in a region of the frying oil tank where the first step is carried out.5. An apparatus for producing a fried noodle lump claim 1 , comprising:a frying oil tank;a noodle string supplying mechanism disposed upstream from the frying oil tank, and charging a group of noodle strings to a retainer;a noodle string group frying and conveying mechanism conveying the group of noodle strings with the retainer partly dipped in frying oil in a first region of the frying oil tank, and subsequently conveying the group of noodle strings with the ...

COMPOSITION FOR OUTER SKIN OF FILLING-WRAPPING FOOD

An outer skin containing rice flour and lecithin for a filling-wrapping food can suppress both the sticking (stickiness) of a dough to a roller during rolling and the falling over of a filling-wrapping food during molding, even when produced without using gluten or a food material (e.g., wheat flour, etc.) capable of producing gluten. 1. A composition for an outer skin of a filling-wrapping food , comprising rice flour and lecithin.2. The composition according to claim 1 , wherein said composition is substantially free of gluten.3. The composition according to claim 1 , wherein said lecithin is derived from soybean or egg-yolk.4. The composition according to claim 1 , wherein said lecithin comprises at least one member selected from the group consisting of crude lecithin claim 1 , refined lecithin claim 1 , fractionated lecithin claim 1 , enzymatically treated lecithin and hydrogenated lecithin.5. The composition according to claim 1 , wherein a content of said lecithin is 0.07 to 6 wt % with respect to said composition.6. The composition according to claim 1 , wherein an amount of phospholipid contained in said lecithin is 0.06 to 5.8 wt % with respect to said composition.7. The composition according to claim 1 , further comprising crosslinked starch.8. The composition according to claim 7 , wherein said crosslinked starch comprises distarch phosphate.9. An outer skin for a filling-wrapping food claim 7 , comprising rice flour and lecithin.10. The outer skin according to claim 9 , wherein said outer skin is substantially free of gluten.11. The outer skin according to claim 9 , wherein a content of said lecithin is 0.05 to 4.2 wt % with respect to said outer skin.12. The outer skin according to claim 9 , wherein an amount of phospholipid contained in said lecithin is 0.04 to 4 wt % with respect to said outer skin.13. The outer skin according to claim 9 , wherein a water content of said outer skin is 15 to 45 wt % with respect to said outer skin.14. A filling- ...

ENHANCED EXPRESSION OF RNA VECTORS

The present invention relates to methods and compositions for enhancing expression from RNA expression vectores. The invention is based upon the observation that reducing the frequency of the dinucleotide CpG and UpA has a significant effect on expression from such vectores. Aspects of the invention include, amongst others, synthetic RNA vectores, virions, cells, methods of producing vaccines and methods of treatment or immunisation. 144-. (canceled)45. A method of producing a synthetic RNA expression vector , the method comprising:modifying at least one region of a primary nucleotide sequence which reduces the frequency of at least one of CpG and UpA dinucleotides in said at least one region, thereby producing a modified primary nucleotide sequence; andproducing a synthetic RNA expression vector comprising said modified primary nucleotide sequence which has a reduced frequency of at least one of CpG and UpA dinucleotides compared to a corresponding synthetic RNA expression vector which comprises the primary nucleotide sequence but without the sequence modifications.46. The method of which comprises a step of preparing a DNA polynucleotide which encodes a synthetic polynucleotide having a reduced CpG and/or UpA frequency.47. The method of which comprises the step of transcribing said DNA polynucleotide to form a synthetic RNA polynucleotide having a reduced CpG and/or UpA frequency.4849-. (canceled)50. The method of claim 45 , wherein the synthetic RNA expression vector is a recombinant RNA viral vector.51. The method of claim 50 , wherein the synthetic RNA expression vector is a recombinant virus genome claim 50 , optionally wherein the synthetic RNA expression vector is a recombinant single stranded RNA (ssRNA) virus genome.52. The method of claim 45 , wherein the frequency of both CpG and UpA dinucleotides is reduced in the synthetic RNA expression vector comprising said modified sequence claim 45 , as compared to a corresponding synthetic RNA expression vector ...

Baby food products comprising hydrolysed whole grain

The present invention relates to a baby food product comprising at least one food ingredient selected from the group consisting of vegetables, fruits, meat, fish, egg, legumes, aromatic herbs, nuts and any combination thereof, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, and wherein the baby food product has a viscosity in the range 301-1000 mPa·s.

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.

Extrusion Die, Extruder and Process for Forming Extruded or Co-Extruded Foodstuff Parcels; Extruded or Co-Extruded Foodstuff Parcels Formed by the Process

The present invention concerns an extrusion die for extruding a food product having a humidity level between 2.5 to 6.5%, the extrusion die being intended to be connected to the end of an extruder, said extrusion die presenting in transversal cross-section: a circular central opened portion; and a peripheral indented opened portion comprising indentations in which the indentions are in communication with the circular central portion. The invention also relates to an extruder, process and method utilising said extrusion die and to an extruded or co-extruded individual food item produced using said extrusion die. 1. An extrusion die Extrusion die configured to extrude a food product having a humidity level between 2.5 to 6.5% of the extruded food product , the extrusion die configured to be connected to the end of an extruder , said extrusion die presenting in transversal cross-section:a circular central opened portion; anda peripheral indented opened portion comprising indentations in which the indentations are in communication with the circular central portion thereby forming longitudinal grooves on the surface of the extruded product.2. An extrusion die according to claim 1 , in which the indentations are regularly spaced on the periphery of the circular central portion.3. An extrusion die according to claim 1 , in which the indentations are circular.4. An extrusion die according to claim 1 , in which the indentations are triangular or square.5. An extrusion die according to claim 1 , in which the peripheral indented portion comprises between 8 and 20 indentations.6. An extrusion die according to claim 1 , in which the ratio of the surface between the circular central portion and the peripheral indented portion is in the range of 1:15 to 1:45.7. An extrusion die according to claim 1 , wherein the die accommodates a central co-extrusion nozzle.8. A food product manufacturing machine comprising an extrusion die as claimed in claim 1 , an extruder on the extremity of ...

Ravioli analogs and methods for making such analogs

The invention provides ravioli analogs. In one aspect, the ravioli analog comprises a first dough that completely encases a second dough, each of the first dough and the second dough having a different colorant relative to the other dough but at least one component of the first dough and the second dough being the same. In another aspect, a method for making ravioli analogs comprises co-extruding a first dough and a second dough having at least one component that is present in both the first dough and the second dough, the first dough and the second dough having different colorants relative to each other; and cutting the extruded doughs into pieces having predetermined sizes with ends sealed such that the first dough completely encases the second dough. In yet another aspect, a blended food composition comprises one or more ravioli analogs and one or more other comestible ingredients.

Method for preparing a flour tortilla

The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter and baking the dough. The invention further relates to a tortilla obtainable by such a method and to the use of a fatty substance to improve a property of a tortilla prepared using a fatty substance.

Process for Creating Pasta Chips

A process for making pasta chips wherein the pasta chips are made from a mix with semolina, water, and salt, in which the mixture is then placed in a pasta machine to create pasta. The pasta is then cut into chip-like slices. The slices are then cooked, dried and then dusted with a powder substance and flavored appropriately with a variety of different seasonings. The chips are then weighed, portioned, and packaged, or served immediately. 1. A process for making pasta chips comprising:mixing semolina, water, and salt in a bag to create a mix;turning the mix until it crumbles;placing the mix in a hopper of a pasta machine to create a pasta;extruding the pasta out of the machine;cutting the pasta;creating slices comprising a thickness of up to about 0.1 inch;cooking the pasta chips for 15 seconds at 375 degrees;drying the pasta chips for about 13-18 seconds;dusting the pasta chips with a powder substance.2. The method for making pasta chips of claim 1 , wherein the cooking is defined by a deep frying step.3. The method for making pasta chips of claim 1 , wherein the mix is made with 72% semolina and 18% water.4. The method for making pasta chips of wherein the deep frying step is at a temperature between 275 Fahrenheit and 300 Fahrenheit.5. The method for making pasta chips of claim 1 , wherein the pasta is shaped into a form having a thickness between 0.025 and 0.100 inch.6. The method for making pasta chips of claim 1 , wherein the pasta contains up to 15% of a shortening.7. The method for making pasta chips of claim 1 , wherein the mix is turned for 45-60 seconds.8. The method for making pasta chips of claim 1 , wherein the mix is turned up to three times.9. The method for making pasta chips of claim 1 , wherein a quantity of seasoning is added to the pasta after the pasta is placed in the pasta machine.10. The method for making pasta chips of claim 9 , wherein the quantity of seasoning contains sriracha hot chili spice claim 9 , dehydrated garlic claim 9 , ...

Method for producing instant fried noodles and frying treatment device

A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers.

PROCESS OF PREPARING A MOLDED 3-DIMENSIONAL SELF-CONTAINED SINGLE SERVING PASTA FOOD PRODUCT

A process for preparing a self-contained single serving pasta food product includes: cooking a predetermined amount of pasta until hydrated to 45%-50% of its specific weight 45%-50% of its specific weight; cooling the pasta in water at a temperature between 20 and 40 degrees Celsius; creating a plasticizing water-based film surrounding the cooked pasta; adding an accompaniment to the pasta to create a mixture; adding the mixture to a mold; heating the molded mixture; and removing the heated molded mixture from the mold. 11. A process for preparing a self-contained single serving pasta food product () comprising:{'b': '10', 'cooking a predetermined amount of pasta until hydrated to 45%-50% of its specific weight ();'}{'b': '20', 'cooling the pasta to below 83 degrees Celsius in water at a temperature between 20 and 40 degrees Celsius ();'}{'b': '30', 'creating a plasticizing water-based film surrounding the cooked pasta ();'}{'b': '40', 'adding an accompaniment to the pasta to create a mixture ();'}{'b': '60', 'adding the mixture to a mold ();'}{'b': '60', 'heating the molded mixture (); and'}{'b': '70', 'removing the heated molded mixture from the mold ().'}2. The process of claim 1 , wherein the plasticizing water-based film is created by adding 3%-7% of starch containing water from the cooking step to the cooked pasta.3. The process of claim 1 , wherein the accompaniment comprises an edible binder.4. The process of claim 3 , wherein the edible binder comprises lecithin.5. The process of claim 1 , wherein the accompaniment comprises an amphiphilic edible binder.6. The process of claim 1 , wherein egg whites having 75% to 95% specific volume to that of the cooked pasta are folded into the mixture prior to adding the mixture to the mold.7. The process of claim 1 , wherein the pasta is a type of pasta selected from the group consisting of: acini claim 1 , alphabet claim 1 , anelli claim 1 , bigoli claim 1 , ditalini claim 1 , farfalline claim 1 , orso claim 1 , pici ...

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

The present invention relates to a fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. In particular the invention relates to a sugar reduced fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. The present invention further relates to a food composition comprising the fat-based filling of the present invention. The present invention further relates to the use of micronized cereal bran, in particular micronized wheat bran, to reduce sugar content of a fat-based filling. 1. A fat-based filling comprising micronized cereal bran.2. The fat-based filling according to claim 1 , characterized in that it further comprises sugar and fat.3. The fat-based filling according to claim 1 , further characterized in that it comprisesFrom 20 to 55 wt % sugar, andFrom 20 to 60 wt % of fat, andFrom 1.5 to 20 wt % of micronized cereal bran.4. The fat-based filling according to characterized in that it further comprises from 0.1 to 1 wt % of lecithin.5. The fat-based filling according to characterized in that it further comprises from 0 to 15 wt % claim 1 , preferably 0.1 to 15 wt % of powdered milk products.6. The fat-based filling according to characterized in that it further comprisesfrom 2 to 15 wt % of cocoa powder, and/orfrom 2 to 15 wt % of hazelnut paste.7. The fat-based filling according to characterized in that the filling further comprises one or more ingredients selected from native starch claim 1 , modified or resistant starch claim 1 , maltodextrins claim 1 , resistant maltodextrins claim 1 , dried glucose syrup claim 1 , dextrins claim 1 , resistant dextrins claim 1 , polydextrose claim 1 , inulin claim 1 , fructooligosaccharides claim 1 , polyols such as erythritol claim 1 , low calorie sugars such as allulose and tagatose claim 1 , low or zero calorie sweeteners claim 1 , vegetable fibres claim 1 , vegetable proteins and animal proteins.8. The fat-based filling according ...

FIBRE-BASED COMPOSITION AND USE THEREOF FOR THE PREPARATION OF FOOD PRODUCTS

The present invention relates to a composition, preferably a fibre-based food composition, and the use thereof for the preparation of sugar-free, fat-free and/or allergen-free (in particular gluten-free) food products with a reduced or low calorie content. The invention also relates to a process for the preparation of the composition of the invention and food products obtained with the composition, as well as a kit for using the composition. 1. An aqueous composition comprising dextrins that are obtained from the partial hydrolysis of starch and vegetable bran that contains 2 to 10% by weight of pectins.2. The composition according to claim 1 , comprising 55 to 90% by weight of dextrins claim 1 , preferably 60 to 80% by weight claim 1 , relative to the total weight of the composition.3. The composition according to claim 1 , comprising bran in an amount ranging between 2 and 20% by weight claim 1 , preferably between 2 and 10% by weight claim 1 , relative to the total weight of the composition.4. The composition according to claim 1 , wherein the amount of water is no greater than 50% by weight claim 1 , preferably ranging between 20 and 45% by weight claim 1 , more preferably ranging between 20 and 35% by weight claim 1 , and even more preferably between 20 and 30% by weight claim 1 , relative to the total weight of the composition.5. The composition according to claim 1 , wherein the starch is tapioca starch claim 1 , rice starch claim 1 , manioc starch or corn starch; preferably the starch is a corn and/or tapioca starch.6. The composition according to claim 1 , wherein the bran is pea bran claim 1 , chickpea bran claim 1 , lentil bran claim 1 , rice bran claim 1 , flax bran or millet bran; preferably it is chickpea bran.7. The composition according to claim 1 , wherein the caloric sweetener content is <0.5% by weight.8. The composition according to claim 1 , wherein the composition has no added sweeteners and/or added additives and/or a gluten content of less ...

PROCESS FOR THE PRODUCTION OF COOKIES HAVING IMPROVED ORGANOLEPTIC PROPERTIES

A shortbread type cookie produced by a process comprising the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system. The cookie comprises, in weight per total weight, a dietary fibre content comprised between 1 and 25% (for example 10-25%), a lipids content comprised between 4 and 23% (for example 10-20%) and a simple sugars content comprised between 8 and 26% (for example 10-22%). 1. A cookie , specifically a shortbread type cookie , produced by a process comprising the steps of:a) mixing the ingredients of a cookie dough;b) forming said cookie dough to form semi-finished products;c) baking the semi-finished products formed from said dough, thus obtaining cookies;d) cooling the cookies obtained; ande) packaging said cookies;wherein the step c) of baking said semi-finished products comprises a step of exposure thereof to a hot gas having a temperature comprised between 150 and 190° C. and consisting of hot air and superheated steam wherein the content of superheated steam, in volume per total volume, is comprised between 60% and 99%, blown directly on said semi-finished products by means of an impingement system comprising a plurality of nozzles positioned at a distance from 4 to 8 cm from the baking surface upon which said semi-finished products formed from the dough are positioned, and wherein said hot gas is directed towards said semi-finished products at a speed comprised between 2 and 12 m/s;{'sup': '3', 'wherein said cookie produced by said process has a rough, cracked and open surface, and comprises in weight per total weight, a dietary ...

METHOD FOR PRODUCING INSTANT FRIED NOODLES

[Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles that are inhibited from puffing as compared with ordinary fried noodles, and thus have a texture with denseness and high clearness. 1. A method for producing instant fried noodles , comprisingpreparing a noodle belt from a noodle dough obtained by kneading a main raw material powder with 20 to 60 ml of a liquid-form edible fat or oil added per kg of the main raw material powder,rolling out the noodle belt into a prescribed noodle thickness by performing rolling operation three times or less, andcutting the rolled noodle belt into noodle strings using a cutting blade, and steaming and fry drying the noodle strings.2. The method for producing instant fried noodles according to claim 1 ,wherein the number of times of performing the rolling operation for the noodle belt is twice or less.3. The method for producing instant fried noodles according to claim 1 ,wherein an amount of the liquid-form edible fat or oil added is 30 to 50 ml per kg of the main raw material powder.4. The method for producing instant fried noodles according to claim 2 ,wherein an amount of the liquid-form edible fat or oil added is 30 to 50 ml per kg of the main raw material powder. The present invention relates to a method for producing instant fried noodles.Conventionally, a method for producing dried instant noodles is roughly divided into a method for fried noodles and a method for non-fried noodles. Fried noodles refer to noodles obtained by drying gelatinized noodles by frying in oil at about 150° C. On the other hand, non-fried noodles refer to noodles obtained by drying gelatinized noodles by a method different from frying in oil, and there are several methods, among which a hot-air drying method in which the drying is performed with hot air at about 70 to 100° C. at a velocity of 4 m/s or less for about 30 minutes to 90 minutes is generally employed. Aside from such dried ...

Methods for preparing and compositions comprising plant seed-based omega-3 fatty acids

Provided are methods for preparing, and compositions comprising, plant-based forms of omega-3 fatty acids and lignan, which methods and compositions are exemplified by methods for preparing roasted seed granules, including roasted flaxseed granules, and compositions that comprise one or more roasted seed granules that are prepared by roasting and grinding under specified conditions of temperature and time, as disclosed in detail herein, to enhance one or more desired properties including the digestibility and/or palatability of such seeds and/or the bioavailability and/or stability of omega-3 and other fatty acids that are constituents of those seeds.

BRAN BASED INGREDIENT FOR FOODSTUFFS

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: Dless than or equal to 350 microns, and Dless than or equal to 50 microns, and optionally Dless than or equal to 15 microns, (iii) mean particle sphericity as measured by a Sof greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

SYSTEMS AND METHODS USING PHYSICAL ENERGY TECHNOLOGY TO PRODUCE NON-DAIRY PROTEIN BASE AND VALUE-ADDED UTILIZATION OF THE CO-PRODUCT

A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch. 1. A method , comprising:separating fibrous material from a protein base;applying ultrasonication to the protein base at an ultrasonication unit according to ultrasonication settings, the ultrasonication settings adapted to cause acoustic cavitation within the protein base;filtering the protein base through one or more membrane filters to provide a concentrated protein base after separating the fibrous material from the protein base.2. The method of claim 1 , wherein the one or more membrane filters comprises an ultrafiltration membrane having a maximum pore diameter between 0.1 and 0.001 microns.3. The method of claim 2 , wherein filtering the protein base with the ultrafiltration membrane comprises filtering the protein base until the protein base comprises less than 0.5 g/kg of saponins claim 2 , less than 0.5% tannins claim 2 , and less than 1.5 g/kg phytate.4. The method of claim 1 , wherein the one or more membrane filters comprises a nanofiltration membrane or reverse osmosis membrane having a maximum pore diameter between 1 and 10 nanometers.5. The method of claim 4 , wherein filtering the protein base with ...

SYNERGISTIC COMPOSITION OF FOOD-BASED AND ORGANIC NUTRIENTS AND METHODS FOR USE AND MANUFACTURE

This application pertains generally to nutritional supplements comprising organic nutrients for consumption by a mammalian subject that supports and protects the immune system in a synergistic and complex way. 1Avena sativaAstragalusBrassica oleraceaGanoderma lucidumCurcuma longaPolygonum cupsidatumVitis rotundifoliaPetroselinum crispumCamellia sinensisMentha piperita L. A composition comprising an admixture of nutraceutical components selected from beta-glucans from oats (); extract; Broccoli sprouts extract (); (Reishi Mushroom) extract; extract; Trans-Resveratrol from ; grape seed extract from ; Apigenin from Green parsley extract () , green tea extract comprising epigallocatechin-3-gallate (EGCG) from ; Aloe vera extract; peppermint extract from ; and , Vitamin D3 (Cholecaliferol).2AstragalusBrassica oleraceaGanoderma lucidumCurcuma longaPolygonum cupsidatumVitis rotundifoliaPetroselinum crispumCamellia sinensisMentha piperita L. The composition of comprising 110-150 mg of beta-glucans from oats; about 80-120 mg of extract; about 80-120 mg of extract; about 70-90 mg of (Reishi Mushroom) extract; about 40-60 mg of extract; about 30-50 mg of Trans-Resveratrol from ; about 30-50 mg of grape seed extract from ; about 30-50 mg of apigenin from Green parsley extract () claim 1 , about 20-40 mg of green tea extract comprising epigallocatechin-3-gallate (EGCG) from ; about 10-20 mg of Aloe vera extract; about 5-15 mg peppermint extract from ; and claim 1 , about 150-250 IU or 1-5 microgram of Vitamin D3 (Cholecaliferol).3AstragalusBrassica oleraceaGanoderma lucidumCurcuma longa. The composition of comprising about 117-143 mg of the beta-glucans; about 80-120 mg of the extract; about 90-110 mg of the extract; about 80 mg of the (Reishi Mushroom) extract; about 45-55 mg of the extract; about 36-44 mg of the Trans-Resveratrol; about 36-44 mg of the grape seed extract; about 36-44 mg of the green parsley extract; about 27-33 mg of the green tea extract; about 13.5-16.5 mg ...

REDUCED SODIUM FOOD PRODUCTS

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness. 178-. (canceled)80. The food product of claim 79 , wherein Ris OH.81. The food product of claim 79 , wherein Ris H.82. The food product of claim 79 , wherein X is CHOH.83. The food product of claim 79 , wherein Y is CH.84. The food product of claim 79 , wherein Ris H.85. The food product of claim 79 , wherein Ris a Cto Cunsaturated alkyl.86. The food product of claim 79 , wherein Ris a Cunsaturated alkyl.87. The food product of claim 79 , wherein Ris a Calkyl with one double bond.90. A food product according to claim 79 , wherein the at least one compound of Formula R3 is present in the food product in an amount sufficient to enhance a perception of saltiness of the food product.91. A food product according to claim 79 , wherein the food product has a water content of at least about 30% by weight.92. A food product according to claim 79 , wherein the food product is selected from the group consisting of a soup claim 79 , a seasoning claim 79 , and a ready-to-eat breakfast cereal.93. A food product according to claim 79 , wherein the at least one compound of Formula R3 is present in the food product at a concentration from about 0.01% by weight to about 2% by weight. This application claims the benefit of each of the following Provisional Patent Applications: U.S. 61/762,781, filed on Feb. 8, 2013; U.S. 61/762,792, filed on Feb. 8, 2013; U.S. 61/762,798, filed on Feb. 8, 2013; U.S. 61/762,804, filed on Feb. 8, 2013; U.S. 61/763,244, filed on Feb. 11, 2013; U.S. 61/763,274, filed on Feb. 11, 2013; and U.S. 61/763,300, filed on Feb. 11, 2013. Each of the above-referenced US Provisional Patent Applications is hereby incorporated herein by ...

XYLANASES FOR SOLUBILIZING ARABINOXYLAN-CONTAINING MATERIAL

The present invention relates to a method of preparing a corn based product said method comprising contacting a plant composition comprising (consisting of or consisting essentially of) corn or a corn by-product or a combination thereof with a xylanase comprising: i) a polypeptide as set forth in SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or ii) a variant, fragment homologue, fragment or derivative thereof having at least 85% identity with SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or with a xylanase encoded by: a) a nucleotide sequence shown herein as SEQ ID No. 3. SEQ ID No. 2 or SEQ ID No. 1; or b) a nucleotide sequence which can hybridize to the complement of SEQ ID No. 3. SEQ ID No. 2 or SEQ ID No. 1 under high stringency conditions: or c) a nucleotide sequence which has at least 80% identity with SEQ ID No. 3. SEQ ID No. 2 or SEQ ID No. 1. The present invention further relates to the use of the enzyme to produce corn based feedstuffs. The present invention yet further relates to a method of producing a fermented beverage comprising the step of contacting a mash and/or a wort with a xylanase comprising a polypeptide as set forth in SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or a variant, fragment, homologue or derivative thereof having at least 85% identity with SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or encoded by a nucleotide sequence shown herein as SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1, or a nucleotide sequence which can hybridize to the complement of SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1 under high stringency conditions, or a nucleotide sequence which has at least 80% identity with SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1. 1. A method of preparing a corn based product comprising contacting a plant composition comprising corn or a corn by-product or a combination thereof with:(a) a xylanase comprising a polypeptide as set forth in SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or a variant, homologue or derivative thereof having ...

Method for producing non-fried noodles

[Solution] Fresh noodles having excellent noodle making properties, texture, and flavor can be produced by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour even without adding salt. Further, non-fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and then drying the noodles by hot air. Moreover, after drying, the non-fried noodles dried by hot air to have a moisture of 7 to 14% by weight is further subjected to a heating process with high-temperature hot air, a gas mixture of high-temperature hot air and water vapor, or superheated steam at 120 to 200° C. until the moisture of the non-fried noodles is reduced to 3 to 6% by weight, which can consequently reduce a harsh taste derived from potassium lactate.

METHOD FOR PRODUCING FRIED NOODLES

[Problem to be Solved] The present invention provides a method for producing fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. 1. A method for producing fried noodles , comprising the steps of:kneading a main raw material powder, water, and 1 to 3% by weight of at least potassium lactate as a sub material relative to a total weight of the main raw material powder to prepare dough;preparing noodle strings from the prepared dough;steaming the prepared noodle strings to gelatinize the noodle strings; andfry drying the gelatinized noodle strings.2. The method for producing fried noodles according to claim 1 , wherein in the step of fry drying the gelatinized noodle strings claim 1 , fry drying is performed at a drying temperature of 140 to 160° C. so that a moisture of the noodle strings after drying is reduced to 1.5 to 5% by weight. The present invention relates to a method for producing fried noodles having a reduced sodium content.In recent years, many products having a reduced sodium content which is so-called reduced salt products have been launched for preventing hypertension. According to “Dietary Reference Intakes for Japanese (2010)” published by the Ministry of Health, Labour and Welfare, a target value of a salt intake per day was less than 9 g for an adult male and less than 7.5 g for an adult female. However, according to “Dietary Reference Intakes for Japanese (2015)”, the target value of a salt intake per day for an adult male and an adult female was reduced to less than 8 g and less than 7 g, respectively. For that reason, intention to reduce salt intake is expected to grow even more from now on.A technique for reducing a salt content in noodles is disclosed, for example, in Patent Literatures 1 to 4.Patent Literature 1 describes udon noodles containing wheat flour, a thickener composition, and water, in which the thickener composition contains xanthan gum, locust bean gum, and guar gum as a ...

Reduction of acrylamide formation

The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.

Stabilized rice aleurone and preparation method thereof

The disclosure discloses stabilized rice aleurone and a preparation method thereof, and belongs to the technical field of food processing. The disclosure uses the technology of classifying a rice aleurone layer by a tangential injection airflow impeller classifier combined with an ultrasonic vibrating screen for the first time, and simultaneously uses steam treatment coupled with thermal enzyme inactivation by drum drying as a stabilization method to prepare the stabilized rice aleurone for the first time. The drum drying equipment in the method of the disclosure realizes the two purposes of enzyme inactivation and drying, and the method of the disclosure has short process flow, simple equipment, high utilization rate, small floor space, low investment, low energy consumption and no pollution, and is suitable for industrial promotion. The obtained stabilized rice aleurone has a lipase inactivation rate of 85% or more, a peroxidase inactivation rate of 100%, a low fatty acid value, and a storage period of 12 months or more at room temperature. The product has good taste and no change in color, and can be used in industrial production and food applications. At the same time, the stabilized rice aleurone also has the characteristic of high nutritional value, is rich in functional ingredients, and can be used as a raw material for functional food development. 1. A method for preparing rice aleurone , comprising the following steps:(1) extraction of rice aleurone: after rice hulling and mechanical rice milling of paddy, obtaining rice and rice bran; classifying the rice bran into an aleurone component and a non-aleurone component by an air classifier, and further sieving and classifying the aleurone component to obtain crude rice aleurone;(2) mixing the crude rice aleurone obtained in step (1) with water, and then carrying out a steam treatment;(3) beating the crude rice aleurone after the steam treatment with water to obtain a rice aleurone slurry; and(4) adding the ...

STUFFED PASTA FOOD ITEM, APPARATUS AND METHOD TO PRODUCE SAID FOOD ITEM

A stuffed pasta food item comprising a stuffing dose comprising at least one of the following ingredients: meat, vegetables, fish, eggs, cheese, mushrooms; and a wrap, which is provided with at least one sheet obtained from a dough comprising at least flour and water; the wrap and comprises two side flaps joined to one another; two central portions, one of which is rounded so as to define a housing for the stuffing dose ; and a plurality of ribs, which extend along at least one portion of the rounded central portion. 1. A stuffed pasta food item , the food item comprising:a stuffing dose comprising at least one of the following ingredients: meat, vegetables, fish, eggs, cheese, mushrooms; two side flaps joined to one another;', 'two central portions, at least one of which is rounded so as to define a housing for the stuffing dose; and', 'at least one rib, which extends along at least one portion of the rounded central portion., 'a wrap provided with at least one sheet obtained from a dough comprising at least flour and at least one component containing water; the wrap comprising2. The food item according to claim 1 , wherein the rib consists of two wrap portions facing one another and which form a fold between one another.3. The food item according to claim 2 , wherein said wrap portions form a fold defining an acute angle.4. The food item according to claim 2 , wherein each wrap portion forms a further fold with the remaining part of the central portion.5. The food item according to claim 1 , wherein said rib is adjacent to one of the side flaps.6. The food item according to claim 1 , wherein the wrap comprises two sheets joined to one another along respective side flaps claim 1 , which define the entire perimeter of the food item.7. The food item according to claim 1 , wherein the wrap comprises a plurality of ribs.8. An apparatus to produce a stuffed pasta food item according to claim 1 , the apparatus comprising a shaping mould comprising a face; and an opening ...

Multistage steaming machine

A multistage steaming machine is configured such that a steam chamber main body portion in which steam is actually supplied to a group of noodle strings is provided with: a tunnel-shaped noodle introducing portion extending from the steam chamber main body portion in an obliquely downward direction; and a tunnel-shaped noodle discharging portion similarly extending from the steam chamber main body portion in an obliquely downward direction. A vertical position of an inlet end of the noodle introducing portion and a vertical position of an outlet end of the noodle discharging portion are lower than a vertical position of a lower end portion of the steam chamber main body portion.

PROCESS FOR INCREASING YIELD IN PRODUCTION OF PLANT BASED PRODUCTS

A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction. 1. A method comprising:aqueous wet milling a plant raw material to produce a raw material slurry;sifting the raw material slurry to produce a primary milk and a fibrous slurry;milling the fibrous slurry;treating the fibrous slurry with a protease selected from the group consisting of a metalloendoprotease and a trypsin selected from the group consisting of a bacterial trypsin and a fungal trypsin;treating the fibrous slurry with the protease at a suboptimal protease activity temperature to produce a treated fibrous slurry; andsifting the treated fibrous slurry to produce a secondary milk and a clean fiber.2. The method of claim 1 , wherein the plant raw material is at least one of an oat grain and a barley grain.3. The method of claim 1 , wherein the suboptimal activity temperature is below 10° C. and an incubation period for treatment with the protease is less than 30 minutes.4. The method of claim 1 , wherein the fibrous slurry is treated with the protease at a suboptimal activity pH to produce the treated fibrous slurry.5. The method of claim 1 , wherein a viscosity of the treated fibrous slurry is at least 35% lower than a viscosity of the fibrous slurry when a protease treatment incubation period is less than 10 minutes.6. The method of ...

System for Quickly Converting Raw Corn Kernels Into a Masa and Finished Products

A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This flour is combined with lime and water and mixed for 6-12 minutes reaching a terminal temperature of about 50 degrees Celsius or and wherein gelatization occurs, forming a masa. Further apparatus then fragments the masa into sizes for further processing. 1. A systcm process operative in a period of less than 30 minutes time to convert uncooked , whole kernel corn into a masa for making comestible corn products such as tortillas , tortilla chips , tostadas and the like , comprising the steps of:weighing a batch of kernels for treatment and conversion into masa;moisturizing the surfaces of the kernels;removing portions of the pericarp and germ components of the kernels;slicing the kernels into pre-milling particles;grinding the particles into flour with particle sizes under about 50 microns;weighing a quantum of flour and a related quantum of lime and depositing the same into a shear force chamber moans;combining with the flour and lime a related volume of water;applying shear forces to the flour, lime and water to the extent of realizing a temperature rise in the range of 50 to about 55 degrees Celsius within a time period of from 4 to about 11 minutes wherein gelatinization occurs in the materials so as to develop a dough of masa;subjecting the masa dough to fragmentation forces thus developing individual masa pieces in a range of sizes approximating that of an apple to that of a melon; androlling those masa pieces into sheet form for further processing into a comestible corn based product.2. The process of wherein the kernels are sliced into pre-milling particles with a rotary cutter system having from 75 to 95 cutting elements.3. The process of wherein the shear forces are applied to the mix in a cavity by a rotatable claim 1 , ...

Overnight Oats

Food compositions comprising a milk ingredient and steam-treated uncooked grains are described. The compositions provide a convenient alternative to overnight oats. The food compositions preferably include yogurt and uncooked steam-treated oats, which form a food product that has a shelf stability at 4° C. of at least 60 days. Methods of making and using such food compositions are also described wherein the grains are treated with steam just before being mixed with the milk ingredient. 1. A method of making a refrigerated food product , the method comprising:treating a supply of unprocessed grains with steam to form steam-treated uncooked grains;mixing the steam-treated uncooked grains with a milk ingredient to form a food composition having about 1% to about 50% steam-treated uncooked grains by weight of the food composition; andrefrigerating the food composition to form the refrigerated food product.2. The method of claim 1 , wherein the food product has a shelf stability at 4° C. of at least 70 days.3. The method of claim 1 , wherein the grains comprise oats.4. The method of claim 3 , wherein the milk ingredient is yogurt.5. The method of claim 1 , wherein the food composition has a viscosity within a range of 20 claim 1 ,000 to 40 claim 1 ,000 cps claim 1 , the viscosity staying within the range at least 35 days.6. The method of claim 1 , wherein the steam is supplied to the unprocessed grains at a flow rate in a range of about 0.2 to about 0.4 lb. per minute.7. The method of claim 6 , wherein the steam is supplied to the unprocessed grains at a temperature in a range of about 105° C. to about 135° C.8. The method of claim 7 , wherein the mixing step is performed in a blender with a blending shaft rotating in a range of about 1.8 to 15 rpm.9. The method of claim 1 , wherein the microbial load in the steam-treated uncooked grains is below 10 CFU/g before mixing with the milk ingredient.10. The method of claim 1 , wherein the unprocessed grains are treated with ...

METHOD FOR PRODUCING RICE GEL

A method for producing a quality rice gel at low cost, while adopting a rational production facility that enables mass production. The method for producing a rice gel includes: a water addition step of adding water to raw rice bran to obtain a rice bran slurry in a slurry-like form, the raw rice bran being rice bran obtained by milling raw rice and excluding at least red rice bran; and a pulverization step of pulverizing the rice bran slurry to obtain a gelatinous rice gel. 1. A method for producing a rice gel , comprising:a water addition step of obtaining a rice bran slurry in a slurry-like form, by adding water to raw rice bran, the raw rice bran being rice bran obtained by milling raw rice and excluding at least red rice bran; anda pulverization step of pulverizing the rice bran slurry to obtain a gelatinous rice gel.2. The method according to claim 1 , wherein the raw rice bran is rice bran from Sake-brewing rice.3. The method according to claim 1 , wherein the raw rice bran is Gin-rice bran.4. The method according to claim 1 , wherein claim 1 , in the pulverization step claim 1 , the rice bran slurry is pulverized by using a stone-mill type grinding apparatus.5. The method according to claim 1 , wherein claim 1 , the pulverization step includes:a rough-pulverization step of roughly pulverizing the rice bran slurry; anda fine pulverization step of more finely pulverizing the rice bran slurry than the rough-pulverization step, the rice bran slurry having been pulverized in the rough-pulverization step. The present invention relates to a method for producing a rice gel.In recent years, rice flour produced from polished rice ground by a milling apparatus is widely used as an ingredient for, for example, rice flour bread (e.g., see Patent Literature 1; hereinafter, PTL 1). However, there is a problem in such rice flour that its taste cannot be maintained for a long period of time due to betaization (retrogradation) of starch taking place in a short time.Under the ...

Storage stable mixtures, method of improving retention of a compound and use of rice hulls and/or rice bran to enhance retention of a compound

The present invention relates to improved formulations of propandiol mononitrate and derivatives thereof as well as to the production of such formulations.

High Protein Flakes Derived From Protein Pellets

The present invention relates to methods for preparing high protein flakes comprising forming a protein into a protein pellet and introducing the protein pellet and a food component into a cooker. The protein pellet and the food component are cooked in the cooker to give a cooked food product. The food product is then formed into a high protein flake.

METHOD OF FORMING DIHYDROFERULIC ACID

The present invention relates to a method of forming dihydroferulic acid comprising providing ferulic acid and incubating the ferulic acid with a bacterial preparation of CNCM 1-1225 or a bacterial preparation of natural derivatives of CNCM 1-1225. An aspect of the invention is a composition comprising dihydroferulic acid and a bacterial preparation of CNCM 1-1225 or its natural derivatives. A further aspect of the invention is a composition comprising ferulic acid and a bacterial preparation of CNCM 1-1225 or its natural derivatives for use in the treatment or prevention of metabolic disease. Further aspects of the invention are the use of a bacterial preparation of CNCM 1-1225 or its natural derivatives; and a kit for preparing a food product. 1Lactobacillus johnsoniiLactobacillus johnsonii. Method of forming dihydroferulic acid , comprising providing ferulic acid and incubating the ferulic acid with a bacterial preparation selected from the group consisting of CNCM I-1225 and natural derivatives of CNCM I-1225.2Lactobacillus johnsoniiLactobacillus johnsonii. A method according to wherein the bacterial preparation comprises a fermentation broth or extract of a fermentation broth of CNCM I-1225 or natural derivatives of CNCM I-1225.3Lactobacillus johnsoniiLactobacillus johnsonii. A method according to wherein the CNCM I-1225 or natural derivatives of CNCM I 1225 have been at least partially removed from the fermentation broth.4. A method according to wherein the ferulic acid is obtained by the hydrolysis of bran.5Lactobacillus johnsoniiLactobacillus johnsonii. Composition comprising dihydroferulic acid and a bacterial preparation selected from the group consisting of CNCM I-1225 and a natural derivative of CNCM I-1225.6Lactobacillus johnsoniiLactobacillus johnsonii. A method for use in the treatment or prevention of metabolic disease comprising administering a composition comprising ferulic acid and a bacterial preparation selected from the group consisting of CNCM ...

Methods and Apparatus for Producing Protein and Fiber Concentrates from Spent Grain

A method for obtaining one or more fiber rich and one or more protein rich fractions from spent grain, SG, the method comprising: dehydrating (S) wet spent grain, WSG, into dehydrated spent grain, DSG, by arranging the WSG on at least one dehydration surface, wherein the dehydration surface comprises a net with apertures arranged to allow air to penetrate without the spent grain falling through, and wherein a conditioned air movement system is arranged to move air over, under the dehydration surface as well as through the apertures, and comminuting (S) the DSG by a comminution reactor comprising a spinnable shaft and two or more processing chambers, separated by segmented divider plates, wherein each processing chamber comprises one rotor disc attached to the shaft and one or more vortex generators placed at respective apex corners of stationary side walls of the processing chambers, wherein the DSG is fed into the comminution reactor and fiber-rich and protein-rich fractions are liberated from the DSG by means of a non-linear vortex flow of DSG and liberated products generated in the processing chambers. 1402. A method for obtaining one or more fiber rich and one or more protein rich fractions from spent grain , SG , () , the method comprising:{'b': 1', '402', '402', '401, 'dehydrating (S) wet spent grain, WSG, () into dehydrated spent grain, DSG, by arranging the WSG () on at least one dehydration surface (),'}{'b': 401', '403', '410', '403', '403, 'wherein the dehydration surface () comprises a planar structure with apertures () arranged to allow air to penetrate without the spent grain falling through, and wherein a conditioned air movement system () is arranged to move air along above and below the dehydration surfaces and through the apertures () and past the SG (), and'}{'b': 2', '310', '381', '382', '383, 'comminuting (S) the DSG by a comminution reactor () comprising a spinnable shaft () and two or more processing chambers (), separated by segmented divider ...

AMORPHOUS PROTEIN EXTRUDATES

The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients. 1. A method of making an amorphous protein extrudate comprising:(a) mixing a protein and water in an extruder to form a feed mixture;(b) pressurizing the feed mixture in the extruder to a pressure of at least about 200 psi to form a pressurized feed mixture;(c) heating the pressurized feed mixture in the extruder to a temperature of at least 80° C. to form a heated and pressurized feed mixture;(d) extruding the heated and pressurized feed mixture through an extruder die to a reduced pressure environment to expand the feed mixture and form an extrudate;(e) cutting the extrudate into a plurality of pieces using cutting blades wherein the cutting blades are at a distance from a face of the extruder die of between about 0.2 mm to about 10 mm thereby producing an amorphous protein exudate having a non-uniform external structure, a non-uniform internal structure and a network of internal voids of varying shape and sizes; and{'sup': 3', '3, '(f) drying the pieces to a water content of from about 1% by weight to about 10% by weight to form the amorphous protein extrudate having a density of from about 0.02 g/cmto about 0.35 g/cmand comprising about 90% or more protein by weight on a moisture-free basis, based on the weight of the amorphous protein extrudate.'}2. The method of wherein the cutting blades are at a distance from a face of the extruder die of between about 0.5 mm to about 3 mm.3. The method of wherein the protein is selected from the group consisting of vegetable proteins claim 1 , dairy proteins claim 1 , meat proteins claim 1 , and combinations thereof.4. The method of wherein the protein is a vegetable ...

METHOD FOR PRODUCING NOODLE STRANDS WITH WAVY CROSS-SECTION

Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation of a noodle strip and the cutting of the noodle strip into noodle strands using a cutting blade device. The cutting blade device has a pair of cutting blade rolls. The cutting blade rolls each have multiple circular grooves and multiple blades disposed alternately along the longitudinal direction of the cutting blade rolls, and are disposed so that the circular grooves of one cutting blade roll engage with the blades of the other cutting blade roll. The circular grooves of the cutting blade rolls each have two first groove sections near blades that are adjacent along the longitudinal direction of the cutting blade rolls and a second groove section between the two first groove sections that is deeper than the two first groove section. When the shortest distance between a first groove section of one cutting blade roll and the blade of the other cutting blade roll that faces said first groove section is D, the thickness of the noodle strip is 2.0-2.7 times D. 1. A method for producing noodle strands having a wavy cross-section , the method comprising:preparing a noodle belt, andcutting the noodle belt into noodle strands with a cutting apparatus, whereinthe cutting apparatus has a pair of cutting rollers, and each of the cutting rollers has a plurality of annular grooves and a plurality of blades which are alternatingly arranged along the longitudinal direction of the cutting rollers,the cutting rollers are arranged so that the annular grooves of one of the cutting rollers engage with the blades of the other cutting roller,each of the annular grooves of the cutting rollers has two first grooves located near the blades adjacent thereto along the longitudinal direction of the cutting roller, and a second groove which is deeper than the two ...

PASTA SAUCE AND METHOD FOR PRODUCING SAME

Pasta sauce includes spicy seasoning, edible fat and oil, and at least one of ethanol or acetic acid. The pasta sauce may include 0.125 to 5.0% by weight of the ethanol and/or 0.0045 to 0.45% by weight of the acetic acid. A method for producing pasta sauce includes preparing a mixture by adding at least one of ethanol or acetic acid to a material solution containing spicy seasoning and edible fat and oil, and sterilizing the mixture by heating at a temperature lower than 100° C. 1. Pasta sauce comprising:spicy seasoning;edible fat and oil; andat least one of ethanol or acetic acid.2. The pasta sauce according to claim 1 , wherein the pasta sauce comprises 0.125 to 5.0% by weight of the ethanol and/or 0.0045 to 0.45% by weight of the acetic acid.3. The pasta sauce according to wherein the past sauce is not emulsified.4. The pasta sauce according to claim 1 , further comprising ingredients and boiled pasta.5. The pasta sauce according to claim 1 , wherein the past sauce is sterilized by heating at a temperature lower than 100° C.6. A method for producing pasta sauce claim 1 , comprising:preparing a mixture by adding at least one of ethanol or acetic acid to a material solution containing spicy seasoning and edible fat and oil; andsterilizing the mixture by heating at a temperature lower than 100° C.7. The method for producing pasta sauce according to claim 6 , wherein the mixture after the sterilization comprises 0.125 to 5.0% by weight of the ethanol and/or 0.0045 to 0.45% by weight of the acetic acid.8. The method for producing pasta sauce according to claim 6 , wherein the method does not comprise an emulsification treatment.9. The method for producing pasta sauce according to claim 6 , wherein sterilizing the mixture is performed for 3 to 60 minutes.10. A method for enhancing the spicy flavor and fresh feeling of a pasta dish claim 1 , comprising mixing the pasta sauce according to with ingredients and boiled pasta.11. The method for enhancing the spicy flavor and ...

Dietary-fiber containing noodles and soup stock and manufacturing methods for same

Dietary-fiber containing noodles contain wheat flour, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. The fulvic acid mineral seasoning liquid contains vinegar, fulvic acid, calcium, mineral salt, and trehalose. Dietary-fiber containing soup stock contains water, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. Since the fulvic acid mineral seasoning liquid is contained, the dissolution of the indigestible dextrin is suppressed even without the use of modified starch and, further, qualities such as deliciousness, color, eating texture, and flavor are maintained.

STUFFED FOOD PROCESSING DEVICE

A device for processing food with stuffing, including a casing, an inclined auger, a vertical auger, a first pressing edge and a second pressing edge. This invention provides three mechanisms, including an extrusion forming mechanism, a feeding mechanism and a pressing-breaking mechanism. The casing and the inclined auger together form the extrusion forming mechanism which produces a continuous tubular wrapper through a gap. An inner cavity of the inclined auger and the vertical auger together form the feeding mechanism which fills the stuffing into the wrapper. The first pressing edge and the second pressing edge together form the pressing-breaking mechanism which is configured to seal and break food edges. The extrusion forming mechanism and the feeding mechanism can be integrated due to a suitable conical structure. The casing, as well as an external profile and an inner cavity of the inclined auger have an inverted cone shape. 1. A device for processing food with stuffing , comprising:a casing;an inclined auger;a vertical auger;a first pressing edge; anda second pressing edge;wherein the casing and the inclined auger together form an extrusion forming mechanism; an inner cavity of the inclined auger and the vertical auger together form a feeding mechanism for feeding and loading the stuffing; the first pressing edge and the second pressing edge together form a pressing-breaking mechanism; and the feeding mechanism is embedded in the extrusion forming mechanism.2. The device of claim 1 , wherein the inclined auger is hollow.3. The device of claim 1 , wherein an inner space of the inclined auger has an inverted cone shape.4. The device of claim 1 , wherein the casing has an inverted cone shape.5. The device of claim 1 , wherein an external profile of the inclined auger has an inverted cone shape.6. Food prepared by the device for processing food with stuffing claim 1 , characterized in that the food contains the stuffing wrapped into the wrapper; and the food is ...

RICE BRAN EXTRACT COMPOSITIONS, METHODS OF MAKING AND USING SAME

Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same. 1. A composition for treating a meat product or seafood product , the composition comprising a rice bran extract having between about 3% and about 9% (w/w) total phosphorous content , wherein a treatment of the meat product or seafood product with the rice bran extract improves water retention in the meat or seafood product.2. The composition of claim 1 , wherein the rice bran extract comprises between about 5% to about 7% (w/w) total phosphorous content.3. The composition of claim 1 , wherein the rice bran extract comprises from about 0.003% to about 0.08% total calcium content.4. The composition of claim 3 , wherein the rice bran extract further comprises one or more of: from about 45% to about 55% (w/w) ash claim 3 , from about 25% to about 45% (w/w) carbohydrate claim 3 , from about 4% to about 12% (w/w) protein claim 3 , from about 3% to about 10% (w/w) dietary fiber.5. The composition of claim 3 , wherein the rice bran extract further comprises from about 45% to about 55% (w/w) ash claim 3 , from about 25% to about 45% (w/w) carbohydrate claim 3 , from about 4% to about 12% (w/w) protein claim 3 , and from about 3% to about 10% (w/w) dietary fiber.6. The composition of claim 3 , wherein the rice bran extract comprises less than about 0.2% (w/w) fat.7. The composition of claim 3 , wherein the rice bran extract comprises from about 15% to about 22% (w/w) total sodium content.8. The composition of claim 3 , wherein the rice bran extract comprises between about 1% to about 12% by weight moisture.9. The composition of claim 3 , the rice bran extract has 120-150 kcal.10. The composition of claim 3 , wherein the meat product or seafood product treated with the rice bran extract has a cooked weight yield that is at least 5% greater than a control comprising the untreated cooked meat product or seafood product.11. A ...

PROCESS FOR PRODUCING A FILLER FROM BREWER'S SPENT GRAIN, FILLER, USE OF A FILLER AND FOODSTUFF

A process for producing a filler from brewer's spent grain. The process comprises a) comminuting the brewer's spent grain, b) heating the brewer's spent grain, c) optionally, fermenting the brewer's spent grain, d) optionally, reducing the moisture content of the brewer's spent grain, and e) optionally, mixing the brewer's spent grain with at least one flavor-modifying food additive, such as a sugar substitute(s) and/or an aroma. The brewer's spent grains may be withdrawn from a mash, such as a beer or a barley mash. The comminuting of the brewer's spent grain in step a) may be a milling. Reduction of the moisture content may be effected mechanically, in a first substep d1), and thermally, in a second substep d2). Also disclosed are a filler obtained or obtainable by this process, a use of such a filler and a foodstuff comprising at least one such filler. 118-. (canceled)19. A process for producing a filler from brewer's spent grain , the process comprising the steps of:a) comminuting the brewer's spent grain, andb) heating the brewer's spent grain.20. The process as claimed in claim 19 , wherein the process further comprises the steps of:c) fermenting the brewer's spent grain,d) reducing a moisture content of the brewer's spent grain, ande) mixing the brewer's spent grain with at least one flavor-modifying food additive.21. The process as claimed in claim 20 , wherein the steps are performed in a sequence steps a) claim 20 , b) claim 20 , c) claim 20 , d) and e).22. The process as claimed in claim 19 , wherein claim 19 , prior to step a) claim 19 , the brewer's spent grain is extracted from a mash.23. The process as claimed in claim 19 , wherein the comminution of the brewer's spent grain claim 19 , in step a) claim 19 , is effected by wet milling claim 19 , and step b) is performed after step a).24. The process as claimed in claim 20 , wherein the comminution of the brewer's spent grain claim 20 , in step a) claim 20 , is effected by dry milling claim 20 , and ...

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 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 1. A combination of edible oils , comprising:a. omega-6 fatty acids; and 'wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids, by weight, is from 0.01:1 to 5:1; (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA, by weight, is from 0.01:1 to 5:1.', 'b. omega-3 fatty acids that comprise a short-chain omega-3 polyunsaturated fatty acid (“PUFA”) and a long-chain omega-3 PUFA, where the short-chain omega-3 PUFA has fewer than 20 carbon atoms in an aliphatic tail and the long-chain omega-3 PUFA has at least 20 carbons in an aliphatic tail;'}2. The combination of claim 1 , further comprising an antioxidant.3. The combination of claim 2 , wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids claim 2 , by weight claim 2 , is from 0.25:1 to 3:1; and (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA claim 2 , by weight claim 2 , is from 0.01:1 to 3:1.5. The combination of claim 1 , further comprising omega-9 fatty acids claim 1 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 1 , by weight claim 1 , is from 0.01:1 to 5:1.6. The combination of claim 5 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 5 , by weight claim 5 , is from 0.05:1 to 5:1.7. The combination of claim 6 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 6 , by weight claim 6 , is: (a) about 0.1:1 to about 2:1; or (b) about 1:1 to about 4:1.8. The combination of claim 2 , wherein the combination is an oil product.9. The ...

USING BRAN FOR SOFTNESS IN RYE BREAD

A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed. 1. A composition comprising:(a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and(b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof.2. A composition according to any preceding claim , wherein the enzyme composition causes the cereal bran to be at least partially modified.3. A composition according to or , wherein the cereal bran is oat bran.4. A composition according to or , wherein the cereal bran is rye bran.5. A composition according to any preceding claim , wherein the enzyme composition comprises a mixture of a cellulase enzyme , a glucanase enzyme and/or a xylanase enzyme.6. A composition according to any one of to , wherein the cellulase enzyme is present in an amount of 0.1 mg to 100 mg per 100 g bran.7. A composition according to any one of to , wherein the cellulase enzyme is present in an amount of 30 to 3000 units of cellulase activity per 100 g bran.8. A composition according to any one of to , wherein the xylanase enzyme is present in an amount of 0.006 mg to 0.6 mg per 100 g bran.9. A composition according to any one of to , wherein the xylanase enzyme is present in an amount of 50 to 5000 units of xylanase activity (XU) per 100 g bran.10. A composition according to any preceding claim , which is a liquid suspension containing the cereal bran and the enzyme composition.11. A composition according to claim 10 , which is an aqueous suspension containing the cereal bran and the enzyme composition.12. A composition according to or claim 10 , wherein the enzyme ...

METHOD OF PRODUCING CONTAINER-PACKED PROCESSED FOOD WITH NOODLES

An objective of the present invention is to provide a method of producing a container-packed processed food with noodles, wherein the container-packed processed food with noodles is prevented from collapsing by cooking or boiling, and maintained in an appropriate firmness even after stored for a long period of time, without impairing an original taste of a raw material of the noodles. 1. A method of producing a container-packed processed food with noodles , comprising:subjecting noodles to boil heat treatment and steam heat treatment, and subjecting to the treated noodles to freeze treatment to obtain frozen noodles; andsubjecting a container filled with the frozen noodles and a seasoning liquid containing a starch degradation product having a DE value of 4 to 18 in the range between 25% by mass and 40% by mass to heat sterilization treatment to obtain the container-packed processed food with noodles.2. The method according to claim 1 , wherein the container-packed processed food with noodles has a breaking strength of the noodles after storage for 30 days within ±20% of that of noodles subjected only to normal boil heat treatment.3. The method according to claim 1 , wherein the starch degradation product has a DE value of 8 to 12.4. The method according to claim 1 , wherein the noodles are at least one selected from the group consisting of Chinese noodles claim 1 , pasta claim 1 , and Japanese wheat noodles (udon).5. The method according to claim 1 , wherein the noodles subjected to boil heat treatment and steam heat treatment are raw or fresh noodles.6. A method for preventing noodles from collapsing by cooking or boiling claim 1 , comprising:subjecting noodles to boil heat treatment and steam heat treatment, and subjecting the treated noodles to freeze treatment to obtain frozen noodles; andimmersing the frozen noodles in a seasoning liquid containing a starch degradation product having a DE value of 4 to 18 in the range between 25% by mass and 40% by mass.7. A ...

Ravioli analogs and methods for making such analogs

In one aspect, a ravioli analog includes a first dough that completely encases a second dough, each of the first dough and the second dough having a different colorant relative to the other dough but at least one component of the first dough and the second dough being the same. In another aspect, a method for making ravioli analogs includes co-extruding a first dough and a second dough having at least one component that is present in both the first dough and the second dough, the first dough and the second dough having different colorants relative to each other; and cutting the extruded doughs into pieces having predetermined sizes with ends sealed such that the first dough completely encases the second dough. In yet another aspect, a blended food composition includes one or more ravioli analogs and one or more other comestible ingredients.

TREATMENT OF OBESITY, THE METABOLIC SYNDROME, TYPE 2 DIABETES, CARDIOVASCULAR DISEASES, DEMENTIA, ALZHEIMER'S DISEASE AND INFLAMMATORY BOWEL DISEASE BY USING AT LEAST ONE BACTERIAL STRAIN FROM PREVOTELLA

A product for use in the treatment of obesity, the metabolic syndrome, type 2 diabetes, cardiovascular diseases, dementia, Alzheimer's disease and inflammatory bowel disease comprising at least one isolated bacterial strain from the species , wherein the strain is selected from the group consisting of 25A and . The product may be a food product. 1Prevotella copri, Prevotella stercorea, Prevotella histicola, Prevotella ruminicola, Prevotella BryantiiPrevotella distasonis. A method of treating obesity , the metabolic syndrome , type 2 diabetes , cardiovascular diseases , dementia , or Alzheimer's disease comprising administering at least one bacteria elected from the group consisting of 25A and to a subject in need thereof.2Prevotella copri.. The method according to claim 1 , wherein the at least one bacteria is3Prevotella Ruminicola.. The method according to claim 1 , wherein the at least one bacteria is4. The method according to claim 1 , wherein at least one type of dietary fiber is administered together with the administration of the at least one bacteria.5. The method according to claim 3 , wherein at least one resistant starch is administered together with the administration of the at least one bacteria.6. The method according to claim 1 , wherein said at least one bacteria is genetically modified.7. The method according to claim 1 , wherein said dietary fiber comprises fiber selected from the group consisting of barley fiber claim 1 , wheat fiber claim 1 , lye fiber claim 1 , oat fiber claim 1 , and beta-glucan fiber.8. The method according to claim 7 , wherein said dietary fiber is from barley.9. The method according to claim 6 , wherein said resistant starch is a starch selected from the group consisting of retrograded starch claim 6 , botanically encapsulated starch claim 6 , native ungelatinized starch claim 6 , cyclodextrins and chemically modified starch.10. The method according to claim 1 , further comprising administering an additional bacteria to the ...

Method for Producing Non-Fried, Instantly-Restored Container-Type Dry Noodles

The present invention relates to a method for producing cup-type non-fried dry instant noodles. More specifically, the present invention relates to a method for producing cup-type dry instant needles, comprising the steps of: (a) mixing and kneading a raw material to make a noodle sheet; (b) making noodle strands from the noodle sheet, and waving the noodle strands; (c) steaming the waved noodle strands to make steamed noodles; (d) cutting and weighing the steamed noodles, and placing the weighed steamed noodles in a drying box; and (e) drying the placed steamed noodles in the drying box at a high temperature of 140 to 180° C. for 2 to 5 minutes.

A method of making fresh filled pasta and filled pasta obtained thereby

A method of making fresh filled pasta includes: preparing a first sheet of fresh pasta and laying it on a flat support; depositing a first dose of a first food filling on the first sheet; depositing, on the first filling, a second dose of a second food filling other than the first; preparing a second sheet of fresh pasta and laying it over the first sheet and the doses; joining the sheets along a substantially continuous edge of a predetermined shape; and cutting the sheets joined along the edge to obtain the desired type of fresh filled pasta. The first filling is in a shape-memory pasty state and the second filling is in a liquid or gel state. The first dose is deformed, before depositing the second dose thereon, to form an upwardly open cavity for receiving and holding the second dose without it overflowing or leaking out.

TEXTURIZED PROTEIN PRODUCT

The invention relates to a texturized protein product, which is prepared from legume material comprising legume protein and cereal material comprising bran and cereal protein. The product comprises particles having at least partially fibrous structure, where at least 80% of fibres have a length in the range 1-30 mm and a thickness in the range of 5-35 μm. Furthermore, the product comprises at least 70 weight-% of particles having a particle size ≥1 cm and less than 20 weight-% of particles having the particle size ≥4 cm, whereby 100 weight-% of the particles have the particle size ≤7 cm. 1. A texturized protein product prepared from a legume material , the texturized protein product comprising:a legume protein and a cereal material comprising bran and a cereal protein, excluding wheat; andparticles having at least a partially fibrous structure,wherein at least 80% of fibres have a length in a range 1-30 mm and a thickness in a range of 5-35 μm, andwherein the product comprises at least 70 weight-% of the particles having a particle size ≥1 cm and less than 20 weight-% of the particles having a particle size ≥4 cm, whereby 100 weight-% of the particles have a particle size ≥7 cm.2. The texturized protein product according to claim 1 , wherein the product is free of soy and/or soy-based material.3. The texturized protein product according to claim 1 , wherein the product comprises:5-30 weight-%, preferably 8-26 weigh more preferably 10-21 weight-% the particles having a particle size <1 cm;60-95 weight-%, preferably 66-88 weight-%, more preferably 71-83 weight-% of the particles having a particle size in a range of 1-<4 cm; and0-20 weight-%, preferably 0-16 weight-%, more preferably 0-7 weight-% of the particles having a particle size in a range of 4-7 cm.4. The texturized protein product according to claim 1 , wherein the product comprises:10-45 weight-%, preferably 15-40 weight-%, more preferably 20-35 weight-% of the particles having a particle size in a range of 1 ...

PACKAGED FOOD PRODUCT COMPRISING A SHEET OF DOUGH

A packaged food product has a sheet of dough, and the sheet of dough includes at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches. The packaged food product having the sheet of dough is frozen and further includes a container. A method for preparing a sheet of dough includes at least the steps of receiving, storing and transferring raw materials required to prepare the sheet of dough; mixing and amalgamating the raw materials until a uniform mixture is obtained; and passing the mixture through a machine in order to obtain a uniform sheet of dough. The dough is then cooked, cooled, and cut, then frozen and packaged. 115-. (canceled)16. A packaged food product comprising a sheet of dough , wherein said sheet of dough comprises at least two elements chosen from:water;legume flour;rice flour;vegetables;vegetable fibers; andstarches;and wherein said product comprises a container and said product is frozen.17. A packaged food product , wherein said product is frozen and comprises:a container; anda pasta format constituted by a sheet of dough containing at least two elements chosen from water, legume flour, rice flour, vegetables, vegetable flours, and starches.18. The packaged food product according to claim 17 , further comprising a seasoning in order to season said pasta.19. The packaged food product according to claim 17 , wherein said pasta format is chosen from a lasagna claim 17 , a cannelloni claim 17 , a pasta with filling claim 17 , a tagliatella claim 17 , and a crespella.20. The packaged food product according to claim 17 , wherein said vegetables comprise a pesticide residue lower than a predefined threshold of 0.01 mg/kg.21. The packaged food product according to claim 17 , wherein said vegetables originate from organic farming.22. The packaged food product according to claim 17 , wherein said container is constituted by a body claim 17 , a pouch claim 17 , and a combination thereof.23. The ...

DRIED NOODLE

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, the dried noodle being produced by a process including (a) preparing a noodle dough comprising a main raw material, water 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, (b) forming a raw noodle body from the noodle dough, and (c) subjecting the raw noodle body to an airflow at a temperature of 90 to 150° C. to evaporate the water, thereby foaming, drying and gelatinizing the raw noodle body, wherein the entire process does not include steaming. 1. 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 , the dried noodle being produced by a process consisting essentially of:(a) preparing a noodle dough comprising a main raw material, water 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,(b) forming a raw noodle body from the noodle dough, and(c) subjecting the raw noodle body to an airflow at a temperature of 90 to 150° C. to evaporate the water, thereby foaming, drying and gelatinizing the raw noodle body,wherein the entire process does not include steaming.2. The dried noodle according to claim 1 , wherein the porosity in a cross-sectional area of the noodle is from 0.1 to 5.92% claim 1 , and the unit porosity in the cross-sectional area of the noodle is from 0.01 to 0.28%.3. A dried noodle having a porosity in a cross-sectional area of the noodle of from 0.1 to 15% claim 1 , a unit porosity in the ...

Nutritionally Enhanced Isolate from Stabilized Rice Bran and Method of Production

Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB. 2. A method of creating a nutritionally enhanced isolate of Stabilized Rice Bran , comprising the steps of: adding water to the Stabilized Rice Bran material to produce an aqueous slurry including an insoluble fiber fraction;', a-beta-glucanase enzyme;', {'i': 'Carica papaya', 'a thermotolerant protease enzyme mix derived from ; and'}, 'a thermostable alpha amylase enzyme;, 'adding to the slurry a combination of enzymes consisting essentially of, 'heating the slurry to a first temperature in the range from 57° C. to 97° C. for 15 to 45 minutes;', 'heating the slurry to a second temperature higher than the first temperature and in the range from 68° C. to 108° C. for 1 to 10 minutes;, 'providing a Stabilized Rice Bran material;'} isolating from the slurry fat and protein components that were released from the insoluble fiber fraction, and soluble dextrin that was converted from starch in the Stabilized Rice Bran material;', 'wherein said stabilized rice bran comprises greater than 0.86 to 2.78 percent as-is protein, and from 0.93 to 2.5 percent as-is fat., 'wherein the slurry has a pH in the range 6.0 to 7.0;'}3. The nutritionally enhanced isolate of claim 1 , wherein said protease comprises papain.4. The nutritionally enhanced isolate of claim 1 , wherein said protease comprises papain protease claim 1 , glycyl endopeptidase claim 1 , papaya protease claim 1 , and chymopapain protease.5. The method of claim 2 , wherein said protease comprises papain.6. The method of claim 2 , wherein said protease comprises papain protease claim 2 , glycyl endopeptidase claim 2 , papaya ...

METHOD FOR MANUFACTURING DRIED PASTA

A disclosed method addresses the problem of providing a method for producing dried pasta the texture of which when cooked, cold or frozen stored, and reheated by, for example, microwaving to be made eatable is comparable to that immediately after cooking. The method includes a step of preparing dough from a raw powder containing wheat flour having a protein content of 8 to 18 mass %, a step of extruding the dough under a vacuum pressure of 0 to −65 kPa at an extrusion pressure of 60 to 160 kgf/cmto form pasta, and a step of drying the pasta. The method also includes the step of adjusting the gluten vitality of the extruded pasta to 10 to 30%. The gluten vitality adjustment step may double as the drying step. 1. A method for producing dried pasta comprising a step of preparing dough from a raw powder containing wheat flour having a protein content of 8 to 18 mass % , a step of extruding the dough under a vacuum pressure of 0 to −65 kPa at an extrusion pressure of 60 to 160 kgf/cmto form pasta , and a step of drying the pasta ,the method comprising a GV adjustment step in which the gluten vitality of the extruded pasta is adjusted to 10 to 30%.2. The method according to claim 1 , wherein the GV adjustment step doubles as the step of drying.3. The method according to claim 1 , wherein the vacuum pressure of the step of extruding is 0 to −50 kPa.4. The method according to claim 1 , wherein the pasta after the step of drying has a water content of 13 mass % or less.5. A method for producing a low-temperature stored precooked pasta product comprising the steps of cooking the dried pasta obtained by the method according to to obtain a cooked pasta claim 1 , and cold-storing or freezing the cooked pasta.6. The method according to claim 2 , wherein the vacuum pressure of the step of extruding is 0 to −50 kPa.7. The method according to claim 2 , wherein the pasta after the step of drying has a water content of 13 mass % or less.8. The method according to claim 3 , wherein the ...

SOLID PREPARATIONS READY FOR CONSUMPTION

A solid preparation ready for consumption is proposed, where the surface has edible particles proportionately, which are fixed by means of a substance system that has a glass transition temperature between about 45 and about 75° C. 1. A solid preparation ready for consumption , where a surface proportionately has edible particles , which are fixed by a fixing substance system having a glass transition temperature between about 45 and about 85° C. , wherein the proportion of edible particles and fixing system together is about 1 to about 10 wt % , based on solid content.2. The preparation of claim 1 , in the form of nibbles.3. The preparation of claim 1 , wherein the edible particles are selected from the group consisting of dry products claim 1 , spices claim 1 , sweeteners and aromatic substances.4. The preparation of claim 1 , wherein the substance system comprises at least one carbohydrate.515-. (canceled)16. The preparation of claim 1 , which is a carbohydrate-containing product.17. The preparation of claim 4 , wherein the carbohydrate of the fixing system is selected from the group consisting of hydrolysed starches claim 4 , mono- and disaccharides claim 4 , sugar alcohols and mixtures thereof.18. The preparation of claim 1 , wherein the fixing system has a viscosity of less than 1000 mPas at a temperature of 170° C.19. The preparation of claim 18 , wherein the fixing system has a viscosity between about 50 and about 300 mPas at a temperature of 170° C.20. A solid preparation ready for consumption claim 18 , where a surface proportionately has edible particles claim 18 , which are fixed by a fixing system having a glass transition temperature between about 30 and about 50° C. claim 18 , wherein the proportion of edible particles and fixing system together is about 1 to about 10 wt % claim 18 , based on solid content.21. The preparation of claim 1 , wherein the fixing system further comprises one or more of the following components: preservatives claim 1 , ...

CONFECTIONERY COMPOSITION COMPRISING BRAN-LIKE MATERIAL

There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: Dless than or equal to 350 microns, and Dless than or equal to 50 microns, and optionally Dless than or equal to 15 microns, (iii) mean particle sphericity as measured by a Sof greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products. 1. A confectionery composition comprising from 0.5% to 30% by weight based on the total weight of the composition of an edible , processable , microbially released , flavor acceptable bran-like material , comprising the following parameters:(i) the bran like material has a mean particle size by volume (Vol. MPS) of from 5 to 100 microns; [{'sub': '90,3', 'Dless than or equal to 350 microns, and'}, {'sub': '50,3', 'Dless than or equal to 50 microns, and'}], '(ii) the bran like material has a volume particle size distribution (Vol. PSD) having the parameters{'sub': 'mean', '(iii) the bran like material has a mean particle sphericity as measured by a Sof greater than or equal to 0.75;'}(iv) ...

Cereal-Based Product with Improved Eating Quality Fortified with Dietary Fiber and/or Calcium

Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components. 1. A pellet for incorporation of a particulate insoluble component into an expanded cereal product , said pellet comprising particles of an insoluble component bound together by a binder component which binds the particles of the insoluble component into a coherent mass to avoid inhibition of expansion of the cereal product by the particulate insoluble component , the binder component comprising at least one member selected from the group consisting of partially gelatinized starches , and fully gelatinized starches , the amount of binder component being from about 5% by weight to about 40% by weight , and the amount of the insoluble component being from about 60% by weight to about 95% by weight , based upon the total dry weight of the particulate insoluble component and the binder component , the pellet having a particle size of from about 200 μm to about 2 mm.2. A pellet as claimed in wherein the particulate insoluble component comprises at least one member selected from the group consisting of fibers and calcium components.3. A pellet as claimed in wherein the particulate insoluble component comprises fiber.4. A pellet as claimed in wherein the fiber comprises at least one member selected from the group ...

GEOGRAPHY GAME USING MAPS AND EDIBLE CHIPS

A geography game for learning geography and geographic information is disclosed that includes maps, scoresheets, lists of facts, and rules and instructions used to guide players on how to effectively use edible food items, such as chips, to learn geography through a fun and entertaining platform. The game provides marketing value to chip manufacturers and variations of the game add even more value by creating excitement and longevity. In one implementation, the edible chip is a triangular corn tortilla chip. 1. A geography game , comprising:a map illustrating a plurality of geographic regions; anda plurality of edible chips.2. The geography game of claim 1 , further comprising:a rule sheet;an answer sheet that provides a list of facts regarding the geographic regions; anda score sheet.3. The geography game of wherein the map is packaged within a package of edible chips.4. The geography game of wherein the map claim 2 , rule sheet claim 2 , answer sheet claim 2 , and score sheet are packaged together inside a package of the plurality of edible chips.5. The geography game of wherein the edible chips are triangular corn tortilla chips.6. A method of playing a geography game claim 1 , comprising:taking a bite out of an edible chip by a first player of the game to form a remaining portion of the edible chip that has a shape; andselecting, by the first player of the game, a geographic region of a map that has a planform shape that visually resembles the shape of the remaining portion of the edible chip.7. The method of claim 6 , further comprising rendering claim 6 , by a second player of the game claim 6 , a judgment that the shape of the remaining portion of the edible chip matches the planform shape of the selected geographic region.8. The method of claim 7 , further comprising naming claim 7 , by the first player of the game claim 7 , a characteristic of the selected geographic region.9. The method of claim 6 , further comprising:taking, by a second player of the game ...

Nutrient Dense Stabilizer-Free Non-Dairy Plant Based Food Products

A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent. 1. A non-dairy food product comprising:a. a highly dispersible whole grain ingredient, wherein the whole grain ingredient meets the standard of identity for whole grain and disperses in less than about 5 seconds in a liquid media at 25° C.;b. a protein;c. a fiber;d. a fat; ande. water,wherein the product is free of exogenous stabilizers.2. The product of wherein the whole grain ingredient is a whole grain flour claim 1 , a bran concentrate claim 1 , or a mixture thereof.3. The product of wherein the whole grain ingredient is oat or barley.4. The product of wherein the whole grain ingredient is soluble whole oat flour and the whole grain concentrate is soluble oat bran concentrate and the soluble whole grain flour and soluble grain concentrate is present in the food product such that from about 1 to about 5 grams of β-glucan is present in about 120 to 150 grams of the product.5. The product of wherein at least 8 grams of whole grain is present in about 120 to 150 grams of the product.6. The product of whereinthe highly dispersible whole grain ingredient is provided by at least partially hydrolyzing starch in a starting whole grain to provide a partially hydrolyzed whole grain ingredient,the starting whole grain has a pre-hydrolysis starch-to-protein mass ratio and the hydrolyzed whole grain has a post-hydrolysis starch-to-protein mass ratio, such that the post-hydrolysis starch-to-protein mass ratio is equal to the pre-hydrolysis starch-to-protein mass ratio within a tolerance of ±10% of the pre-hydrolysis starch-to-protein mass ratio.7. The product of wherein the protein is a vegetable protein isolate.8faba. The product of wherein the vegetable protein isolate is selected from pea claim 7 , potato claim 7 , bean claim 7 , ...

Preparation method of noodle with enhanced cooking convenience

Provided is a method of preparing noodles with enhanced cooking convenience. Noodles according to the present invention can be immediately cooked without an additional boiling process.

METHOD FOR PRODUCING INSTANT NOODLES

Problem to be Solved 1. Noodle strings for use in production of instant noodles , containing a raw material powder , magnesium chloride , and a reducing sugar.2. The noodle strings for use in production of instant noodles according to claim 1 , wherein a content of the magnesium chloride is 0.05 to 1.50% by weight and a content of the reducing sugar is 0.05 to 1.50% by weight in a total amount of the noodle strings.3. A method for producing instant noodles claim 1 , comprising a step A of producing noodle strings claim 1 , and a drying step B of drying the noodle strings at 100° C. or more claim 1 ,wherein the noodle strings contain a raw material powder, magnesium chloride, and a reducing sugar, and a content of the magnesium chloride is 0.05 to 1.50% by weight and a content of the reducing sugar is 0.05 to 1.50% by weight in a total amount of the noodle strings.4. The method for producing instant noodles according to claim 3 , wherein the step A of producing noodle strings includes a flavoring step a claim 3 , and the reducing sugar is added to the noodle strings in the flavoring step a.5. A method for producing instant noodles claim 3 , comprising at least the following steps C1 to C3:the step C1 of producing noodle dough by kneading a raw material powder, water and kansui;the step C2 of producing noodle strings from the noodle dough; andthe step C3 of adding magnesium chloride to the noodle strings.6. The method for producing instant noodles according to claim 5 , wherein the raw material powder contains gluten.7. The method for producing instant noodles according to claim 5 , wherein the noodle strings are gelatinized before the step C3.8. Instant noodles containing magnesium chloride claim 5 , potassium lactate and a raw material powder claim 5 ,wherein the magnesium chloride is contained in an amount of 0.05 to 1.50% by weight and the potassium lactate is contained in an amount of 0.10 to 2.50% by weight in a total amount of the instant noodles.9. The instant ...

Nutritional products to promote safe swallowing for individuals with dysphagia

Nutritional products, uses thereof, methods for the manufacture and methods for improving the cohesiveness of the nutritional products are disclosed. The nutritional products have improved cohesiveness for promoting safer swallowing of food boluses for individuals having swallowing difficulties such as dysphagia.

Multi-grain pasta

The proposed product—pasta—relates to the food industry. In an embodiment, the pasta has a certain dry weight with no added water, and includes 70% of the dry weight being durum wheat flour, and 20-30% of the dry weight being whole multi-grain flour consisting of non-wheat cereals, including oat and barley. In another embodiment, the non-wheat cereals further include rye, with a resultant weight ratio of 40% of oat, 30% of barley, and 30% of rye. There is disclosed a process that allows creating multi-grain pasta, rich in nutrients and providing high contents of dietary fibers, micro- and macro-elements.

Filling composition comprising hydrolyzed whole grain

The present invention relates to a filling composition comprising a fat content above 20% by weight of the filling composition, a hydrolyzed whole grain composition; and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibres when in the active state.

Dried instant noodle and method for producing the same

Disclosed herein are a dried instant noodle improved in loosening at the time of eating and a method for producing the same. The method for producing dried instant noodles comprises: a loosening agent-attaching step in which a loosening agent for noodles is attached to gelatinized noodle strings; a first drying step in which, after the loosening agent-attaching step, hot air having a wind speed of 30 m/s or higher and a temperature of 60° C. to 160° C. is blown onto the noodle strings for 5 to 240 seconds to dry the noodle strings; and a second drying step in which, after the first drying step, the noodle strings are dried with hot air.