VERFAHREN ZUR HERSTELLUNG EINES STAERKEHALTIGEN, GRANULAEREN INSTANT-PRODUKTES

Stärkehaltiges Instant-Produkt

PROCEDURE FOR THE PRODUCTION OF A STÄRKEHALTIGEN, GRANULÄREN OF INSTANT PRODUCT.

EDIBLE PRODUCT WITH STÄRKEHALTIGEM MATERIAL AND MANUFACTURING PROCESS FOR IT

PROCEDURE FOR THE PRODUCTION OF DARK FOOD AND ITS USE.

STÄRKEHALTIGES INSTANT PRODUCT

Verfahren zur Herstellung von Trockenkartoffeln.

New manufactoring process of food products

Способ получения киселя

Изобретение относится к пищевой промышленности, в частности к способу получения киселя на основе амарантовой муки, и может быть использовано в безалкогольной промышленности, а именно при выработке питания для людей с ослабленным иммунитетом. Способ характеризуется тем, что амарантовую муку для кристаллизации заливают водой, предварительно подогретой до температуры 30–40°С с гидромодулем 1:7 –1:8, и тщательно перемешивают с получением клейстеризованной массы, подогревают до 85–90°С и выдерживают 5–10 мин. Затем охлаждают до температуры 20–30°С, взвешивают, добавляют купаж, предварительно приготовленный из разведённого водой концентрата яблочного сока с гидромодулем 1:5–1:6, сахара-песка в количестве 3–4% к клейстеризованной массе, гуаровой или ксантановой камеди в количестве 0,25–0,30% к клейстеризованной массе, перемешивают, подогревают до температуры 85–90°С и разливают. Изобретение обеспечивает получение киселя, обладающего профилактическими свойствами, который можно употреблять широкому ...

ESSBARES PRODUKT MIT STÄRKEHALTIGEM MATERIAL UND HERSTELLUNGSVERFAHREN DAFÜR

THICKENER FOR MEALS AND PROCEDURE FOR ITS PRODUCTION

EMULSION OIL - IN - WATER, CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH

ЗАГУСТИТЕЛЬ ДЛЯ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ И СПОСОБ ЕГО ПРОИЗВОДСТВА

Изобретение относится к загустителю на крахмальной основе для пищевых продуктов. Загуститель содержит крахмалопродукт в виде порошка, на который нанесено покрытие из стеарата щелочного или щелочно-земельного металла. Количество указанного стеарата составляет не более 2,0 мас.% от массы загустителя. Способ производства загустителя предусматривает смешивание крахмалопродукта в виде порошка со стеаратом щелочного или щелочно-земельного металла, взятым в количестве не более 2,0 мас.%, при температуре от 30°С до 210°С, измельчение и просеивание полученного продукта. Способ улучшения диспергируемости крахмалопродукта в горячей жидкости путем смешивания указанного продукта в виде порошка со стеаратом щелочного или щелочно-земельного металла, взятым в количестве не более 2,0 мас.%, при температуре от 130°С до 210°С. Изобретение позволяет получить загуститель, который обладает высокой диспергируемостью в горячих жидкостях без комкования. 3 н. и 9 з.п.ф-лы, 9 табл., 1 ил.

EDIBLE PRODUCT COMPRISING STARCH-CONTAINING MATERIAL AND PROCESS FOR PREPARING THE SAME

Pineapple jam capable of supplementing zinc

VERFAHREN ZUR HERSTELLUNG EINES INSTANTNAEHRMITTELS IN FLOCKENFORM

Meat alternative comprising aqueous gelling composition

The invention relates to a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, 40-80 wt.% of water and 5-50 wt.% protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof; providing an aqueous gelling composition, comprising by weight of the gelling composition: i. 0.01 -2 wt.% xanthan gum; ii. 0.01 -2 wt.% galactomannan; iii. at least 80 wt.% water; combining 100 parts by weight of the proteinaceous fibres with 2-50 parts by weight of the aqueous gelling composition. The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.

A method for increasing the degree of swelling of natural products containing of the starch or starch and albumin

Thickener preparation for food and process for the production thereof

Meat alternative comprising aqueous gelling composition

The invention relates to a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, 40-80 wt.% of water and 5-50 wt.% protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof; providing an aqueous gelling composition, comprising by weight of the gelling composition: i. 0.01 -2 wt.% xanthan gum; ii. 0.01 -2 wt.% galactomannan; iii. at least 80 wt.% water; combining 100 parts by weight of the proteinaceous fibres with 2-50 parts by weight of the aqueous gelling composition. The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.

OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH

The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.

MEAT ALTERNATIVE COMPRISING AQUEOUS GELLING COMPOSITION

The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.

Instant flaked food prepn. - by moistening mixt. of starch-contg. flakes and powdered food and or flavouring mixt.

Verfahren zur Herstellung eines stärkehaltigen, granulären Instant-Produktes.

GRANULAR FOOD COMPOSITION COMPRISING GAS

Granular food composition comprising : Fat, Starch; wherein the food composition comprises gas.

Instant flaked food prepn. - by moistening mixt. of starch-contg. flakes and powdered food and or flavouring mixt.

Functional reinforced pulveries and methods of making and using the same

Emulsión de aceite en agua que contiene harina de trigo y almidón físicamente modificado.

LA PRESENTE INVENCIÓN SE REFIERE A UNA COMPOSICIÓN EN FORMA DE UNA EMULSIÓN DE ACEITE EN AGUA, QUE CONTIENE HARINA DE TRIGO Y ALMIDÓN FÍSICAMENTE MODIFICADO. LA INVENCIÓN SE REFIERE TAMBIÉN A UN MÉTODO PARA LA PREPARACIÓN DE LA COMPOSICIÓN. LA INVENCIÓN SE REFIERE ADEMÁS AL USO DE UNA HARINA DE TRIGO Y ALMIDÓN FÍSICAMENTE MODIFICADO PARA REDUCIR LA SINÉRESIS EN UNA EMULSIÓN DE ACEITE EN AGUA.

PROCESS FOR PRODUCING AT LEAST ONE INTERMEDIATE FOOD PRODUCT CAPABLE OF FORMING A MOUSSE AND/OR HAVING EMULSIFYING AND/OR GELLING PROPERTIES - ASSOCIATED PRODUCTS

The present invention relates to a culinary process for preparing an intermediate food product or IFP having gelling and emulsifying properties and serving as a texturing agent for the production of a final food product which is in the form of a gelatin, a mousse or an emulsion, said process comprising a step S1 of providing horse beans.

VEGETARIAN OR VEGAN FOOD PRODUCT COMPRISING A BINDER

The present invention relates to a food product that is made up of ingredients of the vegetarian and vegan type, to which one or more natural binders are also added. The present invention further relates to a method for preparing such a food product, for example by means of cooking, baking and roasting.

BLENDS OF OKARA AND A FIBER-CONTAINING PECTIN PRODUCT

GRANULAR FOOD COMPOSITION COMPRISING GAS

A STARCH SUBSTITUTE FOR USE IN THE FOOD INDUSTRY

Thermally inhibited flours for improved retort efficiency

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.

Processed Leguminous Materials

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials. 1. A deflavored pea composition comprising:protein, but no more than about 60 weight percent protein; andabout 10 to about 150 ppm of bound saponins associated with compounds having a molecular weight of about 25 kDa or greater; andwherein the deflavored pea composition has substantially no pea flavor or bitter tastes.2. The deflavored pea composition of claim 1 , wherein the protein content is in an amount of about 25 percent to about 40 percent by weight of the deflavored pea composition.3. The deflavored pea composition of claim 1 , further including about 10 to about 1500 ppm of total saponins including the bound saponins and free saponins.4. The deflavored pea composition of claim 1 , wherein the bound saponins are associated with compounds having a molecular weight between about 25 kDa and about 50 kDa.5. The deflavored pea composition of claim 1 , wherein the bound saponins are reduced by about 50 percent to about 95 percent as compared to an unprocessed pea composition.6. The deflavored pea composition of claim 1 , wherein the deflavored pea composition is made by a process that includes steam cooking a raw pea slurry to form a cooked pea slurry and then drying the cooked pea slurry to form the deflavored pea composition.7. The deflavored pea composition of claim 6 , wherein the step of steam cooking is at one or more of a temperature of about 150° F. to about 300° F. a time of about 30 seconds to about 10 minutes claim 6 , a pressure of about 5 psi to about 25 ...

MOISTURE-RESISTANT EDIBLE FOOD COATING AND METHOD FOR APPLYING THE SAME

REDUCED FAT COMPOSITIONS WITH IMPROVED MOUTHFEEL

The present invention relates to edible compositions which are reduced in fat and have an improved mouthfeel. The compositions find particular application in beverages and non-dairy creamers, but can be used in other edible products. The invention also relates to the agglomeration of micelles.

Oral food challenge meal formulations

This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.

A STARCH SUBSTITUTE FOR USE IN THE FOOD INDUSTRY

Oral food challenge meal formulations

This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.

Iron-fortified tea preparations and methods of making same

There is provided an iron-fortified tea preparation having dried tea; and a mixture of a chelator and iron adhered to the dried tea, optionally with an adhesive, the molar ratio of chelator:iron in the mixture being about 2:1 or greater. The iron-fortified tea preparation may be used to brew tea, may be mixed with unfortified tea prior to brewing, and may also be used as an additive to food or beverage products.

PROCESS FOR THE PREPARATION OF THERMALLY INHIBITED STARCH AND/OR THERMALLY INHIBITED FLOUR

Disclosed is a process for the preparation of thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt. %, having the following steps: 1. A process for the preparation of thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt. % , comprising:a slurrying step, wherein thermally inhibited starch and/or thermally inhibited flour is combined with an aqueous phase to form a slurry, such that the slurry has water as continuous phase and contains between 5 and 60 wt. %, expressed as percentage of dry matter on total weight of the slurry, of particles of thermally inhibited starch and/or thermally inhibited flour; anda drying step, wherein the aqueous phase of the slurry is separated off from the thermally inhibited starch and/or thermally inhibited flour to such an extent that thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt. % is formed,wherein in the slurrying step the pH of the slurry is brought to a value between 2.0 and 7.5.2. The process according to claim 1 , wherein in the slurrying step the slurry is formed such that the slurry has water as continuous phase and contains between 5 and 40 wt. % claim 1 , expressed as percentage of dry matter on total weight of the slurry claim 1 , of particles of thermally inhibited starch and/or thermally inhibited flour.3. The process according to claim 1 , wherein the thermally inhibited starch and/or thermally inhibited flour is not pregelatinized and has claim 1 , when entering the slurrying step claim 1 , a moisture content of at most 8 wt. % or at most 2 wt. %.4. The process according to claim 1 , wherein the slurrying step is done within three months of preparation of the thermally inhibited starch and/or thermally inhibited flour claim 1 , or wherein the slurrying step is done immediately following preparation of the thermally inhibited starch and/or ...

Breakfast biscuit with slowly available glucose

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

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.

GRANULAR FOOD COMPOSITION COMPRISING GAS

Granular food composition comprising : Fat, Starch; wherein the food composition comprises gas.

BLENDS OF OKARA AND A FIBER-CONTAINING PECTIN PRODUCT

Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1 : 1 to 75 : 1. The composition is useful for increasing the cohesion of solid food, such as soy patties.

OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH

The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.

Branched alpha glucans

The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched α-glucan. Further aspects of the invention are a branched α-glucan comprising alternating α(1→4) and α(1→6) glucosidic linkages and having α(1→4,6) branching points, a food composition, and the use of an α-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material.

Eintopfkonzentrat

COMPOSITIONS OPACIFIED WITH SWEET FLOUR

composição alimentícia funcional não alérgena para substituição da proteína de soja, e seu uso em alimentos processados

OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH

ORAL FOOD CHALLENGE MEAL FORMULATIONS

FUNCTIONALLY ENHANCING FLOURS AND METHODS OF MAKING AND USING SAME

A functionally enhancing flour provided by a manufacturing process that subjects a grain precursor to extrusion under low water, high pressure, and low heat dynamic conditions, and methods of using the resulting flour as an ingredient in food products for human and animal consumption.

VERFAHREN ZUR HERSTELLUNG EINES DUNKLEN ZUM FAERBEN GEEIGNETEN LEBENSMITTELS UND DESSEN VERWENDUNG

LOW-CARBOHYDRATE WHITE FLOUR SUBSTITUTE

The present invention relates to a foodstuff with a significantly lower carbohydrate content and a high protein and fibre content, which is suitable for use in low-carbohydrate or protein-rich nutrition plans. The invention relates, in particular, to a low-carbohydrate baking mix with a high protein and fibre content, with which baked and pastry goods can be made that achieve the sensory and taste parameters of a white flour product of type 550.

THICKENER PREPARATION FOR FOOD AND PROCESS FOR THE PRODUCTION THEREOF

PORK CUTLET SAUCE USING AVOCADO ROUX AND MANUFACTURING METHOD THEREOF

GRANULAR FOOD COMPOSITION COMPRISING GAS

INSTANT CREAM FOR USE IN PASTRIES, CONTAINING ATOMISED PEA STARCH

The invention relates to the use of native pea starch precooked by atomisation for the production of creams for pastries.

Biscuit dough

The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.

composition in the form of a oil in water emulsion, method of making and using starch

blendas de okara e um produto de pectina contendo fibra

MEAT ALTERNATIVE COMPRISING AQUEOUS GELLING COMPOSITION

The invention relates to a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, 40-80 wt.% of water and 5-50 wt.% protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof; providing an aqueous gelling composition, comprising by weight of the gelling composition: i. 0.01 -2 wt.% xanthan gum; ii. 0.01 -2 wt.% galactomannan; iii. at least 80 wt.% water; combining 100 parts by weight of the proteinaceous fibres with 2-50 parts by weight of the aqueous gelling composition. The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.

Verfahren zur Herstellung von Naehrmitteln mit hoher Dick- und Bindefaehigkeit und guter Gelierbarkeit

VERDICKUNGSMITTEL FÜR SPEISEN UND VERFAHREN ZU SEINER HERSTELLUNG

Rapidly dissolving gelled cereal products - prepd by treating comminuted cereals with enzyme preparation and heating

Rapidly dissolving, gelled, communited cereal products are prepd by treating a comminuted cereal, e.g. wheat flour rice or white potatoes starch with water contg. salt and an enzyme preparation contg. amylase and protease; kneading the mixt at e.g. 30-35 degrees C; suitably shaping, steaming, boiling or frying in an oil or fat, and then comminuting. These products are suitable for thickening soups, curry or similar dishes. They are made edible by simply pouring hot water on them, without any boiling. The action of amylase and protease improves the taste and increase the viscosity of the preparation. The product can be easily comminuted.

METHOD OF MANUFACTURING BARBECUE SAUCE

The present invention relates to a method of manufacturing barbecue sauce used to enhance flavor and nutrition of poultry or meat, and also to provide excellent flavor and texture when sauce used for barbequing poultry or meat such as chicken, pork, beef, and entrails. According to the present invention, the method comprises: a first process (S1) of mixing and roasting 5 to 9 weight percent of butter and 91 to 95 weight percent of pineapple to make pineapple juice; a second process (S2) of boiling preliminary sauce, which is manufactured by inserting a mixture of 16 to 20 parts by weight of liquid oligosaccharide, 1 to 3 parts by weight of powder oligosaccharide, 45 to 55 parts by weight of water, 8 to 16 parts by weight of bay salt, 3 to 8 parts by weight of soy sauce, 2 to 4 parts by weight of garlic, and 2 to 4 weight percent of ginger with respect to 100 parts by weight of pineapple juice into the pineapple juice and then mixing the mixture in a mixer for 5 to 10 minutes, on a middle ...

Flours that improve the crispness of battered potatoes

The application relates to a composition comprising separately by weight: a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof.

INSTANT CREAM FOR USE IN PASTRIES, CONTAINING ATOMISED PEA STARCH

Modification of cereal products, such as flour to make them more suitable for a wide range of foods and animal feeds, is by interaction with chitosan

Modification of cereal products such as flour is by interaction with chitosan.

Moisture-resistant edible food coating and method for applying the same

This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, “ready-to-eat” appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.

Verfahren zur Herstellung von Quellmehl

New manufactoring process of food products

ORAL FOOD CHALLENGE MEAL FORMULATIONS

This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.

VERDICKUNGSMITTEL FÜR SPEISEN UND VERFAHREN ZU SEINER HERSTELLUNG

Tomato jam capable supplementing selenium

Verwendung des Glycerin-di- oder -triacetats oder -propionats als Dispergiermittel fuer teilchenfoermige,essbare und als Geliermittel zu verwendende hydrophile Kolloide

VERFAHREN ZUR HERSTELLUNG EINES STAERKEHALTIGEN, GRANULAEREN INSTANT-PRODUKTES

Essbares Lebensmittel-Tattoo, insbesondere zur Dekoration von Kuchen und Torten sowie feuchten Süßspeisen

Verfahren zur Herstellung eines dunklen Lebensmittels und dessen Verwendung.

GRANULAR FOOD COMPOSITION COMPRISING GAS

Stärkehaltiges Instant-Produkt

cookie em camadas e método para produção do referido cookie

MEAT ALTERNATIVE COMPRISING AQUEOUS GELLING COMPOSITION

Preparação de espessante para alimento e processo para sua produção

Loosening improver for starch-containing foods

The purpose of the present invention is to provide: a loosening improver for producing a delicious starch-containing food having excellent workability while preventing the deterioration in quality, e.g., the deterioration in loosening properties, of the food during storage more effectively than ever before; and a starch-containing food using the loosening improver. The present inventors have made further studies intensively for achieving the above-mentioned purpose. As a result, it is found that the loosening properties of a starch-containing food can be improved by adding a starch-containing food loosening improver characterized by containing a bean-derived water-soluble hemicellulose and a viscosity modifier and also characterized in that a solution of the loosening improver has a Casson viscosity of 500 mPa.s or less and a Casson yield value of 10 mPa.s or more upon the treatment of the surface of the food with the solution or the addition of the solution to the food. This finding leads ...

YOGURT PRODUCT FROM HIGH STARCH FRUITS

The present invention relates to a method for making and the composition of a non-dairy yogurt made from green banana flour, without the use of milk or soy products. The non-dairy yogurt has improved taste, texture and sensory characteristics compared to commercial non-dairy yogurts currently on the market. 1. A yogurt product composition comprising as a starting ingredient at least 3% by mass of banana flour and/or plantain flour , the composition being acid fermented to a pH that is no greater than 6.5.2. The composition of claim 1 , wherein the composition is acid fermented to a pH that is no greater than 5.5.3. The composition of claim 1 , wherein the composition is acid fermented to a pH that is less than 4.5.4. The composition of claim 1 , wherein the banana flour is made from green bananas.5. The composition of claim 4 , wherein the banana flour is made from green bananas in Stage 1 or Stage 2 of ripeness.6. The composition of claim 4 , comprising at least 6% by mass of green banana flour and/or plantain flour.7. The composition of claim 4 , wherein the banana flour and the plantain flour are pre-gelatinized.8. The composition of claim 1 , wherein the composition contains no dairy and no soy.9. The composition of claim 1 , further comprising resistant starch.10. The composition of claim 1 , wherein at least some starch from the banana flour/and or the plantain flour has been converted to sugar by an enzyme added to the composition.11. The composition of claim 10 , wherein the enzyme is chosen from the group consisting of alpha amylase claim 10 , beta amylase claim 10 , pullulanase and glucoamylase.12. The composition of claim 1 , wherein the enzyme is alpha amylase.13. The composition of further comprising puree made from bananas and/or green bananas.14. A method of preparing a non-dairy and non-soy yogurt product comprising the steps of:dispersing banana flour and/or plantain flour in water to form a first mixture;adding an enzyme to the first mixture to ...

ORAL FOOD CHALLENGE MEAL FORMULATIONS

Functional enhanced flour and methods of making and using the same

PREPARATION OF ESPESSANTE FOR FOOD AND PROCESS FOR ITS PRODUCTION

FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED POTATOES

Instant thickener

A cooked-extruded instant thickener and a process for making the same by extrusion cooking. This thickener is made of flour, starch, water, fat, a carbonate and at least one emulsifier, in which 40 to 80% of the starch granules have lost their crystalline structure while preserving their integrity. Such an instant product makes it possible to preserve up to 80% of the potential viscosity of the starting ingredients and to avoid post-thickening during cooling of the reconstituted product.

OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH

FUNCTIONALLY ENHANCING FLOURS AND METHODS OF MAKING AND USING SAME

Edible Surface-Modifying Particles and Methods for Their Manufacture

Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the starches of about 0.1% to about 20% of the total weight of the composition. The composition also includes a ground cereal in amounts of about 10% to about 40% of the total weight of the composition; and water. Disclosed also are coated food substrates bearing such edible surface-modifying particles, and methods for making food products using the edible surface-modifying particles.

Method for Producing Maize Flour

This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Furthermore, a facility for producing maize flour is disclosed, in particular in said method. Moreover, maize flour obtained by this method and foodstuffs containing this flour are disclosed.

Pasty or liquid culinary flavor concentrate

The present invention relates to a method for making a pasty or liquid culinary flavor concentrate and a culinary flavor concentrate obtainable therefrom. Particularly, the method comprises the step of adding a crystalline salt and/or a crystalline sugar having an average particle size D50 of 150 μm or less to an aqueous composition comprising flavor compounds.

METHOD FOR PRODUCING FOOD

Provided is a method for producing a food including: a step of mixing a component (A) below, which is one or two selected from the group consisting of a component (A1) and a component (A2), with a food material to obtain a mixture for an outer layer; a step of mixing a food material to obtain a mixture for an inner layer; and a step of wrapping the mixture for an inner layer with the mixture for an outer layer to obtain a food composition. The component (A1) is a starch composition satisfying conditions of (1) to (3): (1) a starch content is equal to or more than 75% by mass; (2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×10and equal to or less than 5×10; and (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and the component (A2) is pregelatinized starch. 1. A method for producing a food comprising:a step of mixing a component (A) below with a food material to obtain a mixture for an outer layer;a step of mixing a food material to obtain a mixture for an inner layer; anda step of wrapping the mixture for an inner layer with the mixture for an outer layer to obtain a food composition,component (A): one or two selected from the group consisting of a component (A1) and a component (A2),component (A1): a starch composition satisfying conditions of (1) to (3) below,(1) a starch content is equal to or more than 75% by mass,{'sup': 3', '4, '(2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×10and equal to or less than ...

MULTI-TEXTURED GRAIN- OR LEGUME-BASED BAKED SNACK

A multi-textured, baked, grain-based or legume-based snack includes a cooked grain or legume together with a crispy form of the grain and legume to create a baked multi-textured light snack having airy portion and crispy portions to provide consumers with a unique eating experience. Methods of preparing the snack are also provided. 1. A method of preparing a multi-textured , grain-based , baked snack , the method comprising:combining ingredients including a grain that is cooked, a crispy form of the grain, a pre-gelatinized starch, syrup, water, oil, and seasoning, and mixing the ingredients to form an agglomerated mixture, wherein the cooked grain, the crispy form of the grain, and the seasoning comprise at least 50 wt. % of the agglomerated mixture;sheeting the agglomerated mixture to form at least one sheet for baking;baking the at least one sheet to a moisture level of about 2% to about 5% to form a baked product; andbreaking the baked product to form a plurality of pieces of the multi-textured, grain-based snack.2quinoa. The method of claim 1 , wherein the grain is selected from a group consisting of: rice claim 1 , claim 1 , sorghum claim 1 , amaranth claim 1 , millet claim 1 , wheat claim 1 , spelt claim 1 , Khorasan claim 1 , emmer claim 1 , einkorn claim 1 , faro claim 1 , rye claim 1 , barley claim 1 , oat claim 1 , corn claim 1 , triticale claim 1 , legumes claim 1 , or the like claim 1 , and combinations thereof.3. The method of claim 2 , wherein the crispy form of the grain comprises rice crisps.4. The method of claim 1 , wherein the syrup comprises one or more chicory root fiber syrups.5. The method of claim 1 , wherein the agglomerated mixture has a moisture level of about 15 wt. % to about 30 wt. %.6. The method of claim 1 , wherein the agglomerated mixture comprises about 17-22 wt. % of the cooked grain claim 1 , about 15-19 wt. % of the syrup claim 1 , about 1-5 wt. % of the water claim 1 , about 3-7 wt. % of the oil claim 1 , about 17-22 wt. % of ...

AGGLOMERATED COMPOSITION COMPRISING AN EDIBLE SOLID PARTICULATE COMPONENT AND A POTATO STARCH

The objective of the present invention is to provide a composition containing an edible solid particulate component, for example a starch, which is free from additives like maltodextrin, lactose and flowability improvers. Nevertheless, the removal of such additives should not lead to inferior qualities of such composition when in use. The objective of this invention is to provide an alternative to such additives, which has a natural image for consumers, and which can lead to benefits like good dissolution of the starch, no clumping during dissolution, good flowability of a dry mixture in a factory, and which does not lead to a dusty dry powder mixture. This problem has been solved by agglomerating an edible solid particulate component, preferably containing a starch, with particulate, expanded, gelatinized potato starch, to create a dry, particulate, agglomerated composition. The combination of these ingredients leads to improvement of the free-flowability of such mixture, and/or decrease of the dustiness and/or improvement of the solubility of a mixture comprising such ingredients. 1. A composition comprising from 5% by weight to 75% by weight of a particulate , expanded , gelatinized potato starch and 25% to 95% by weight of an edible solid particulate component , and wherein the composition is in an agglomerated , particulate , dry form.2. The composition according to claim 1 , wherein the expanded claim 1 , gelatinized potato starch is a foamed pregelatinized starch product produced by the process of European patent application EP 0 087 847 A1.3. The composition according to claim 1 , wherein the expanded claim 1 , gelatinized potato starch is obtainable from an extrusion process claim 1 , wherein a starch material claim 1 , preferably starch comprising potato material claim 1 , is fed into an extruder claim 1 , where the said material is heated in the presence of water claim 1 , and optionally a gas forming expanding agent claim 1 , to gelatinize the starch and ...

CREAM

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products. 2. The vegetable food product according to claim 1 , wherein the vegetable food product has a protein content greater than or equal to 3.5%.3. The vegetable food product according to claim 1 , not comprising protein concentrate and/or isolate.4. The vegetable food product according to claim 1 , wherein the crushed nuts are in the form of almond puree claim 1 , with the further addition of:the at least one vegetable fat selected from the vegetable oils liquid at 20° C., including rapeseed oil, sunflower oil, olive oil, grape seed oil, linseed oil, hemp oil and mixtures thereof;optionally, ferments;{'i': 'psyllium', 'the at least one source of vegetable food fibres, selected from soluble fibres, including chicory fibres, resistant dextrins and or other mucilaginous fibres including linseed or chia seed fibres, and mixtures thereof.'}5. The vegetable food product according to claim 1 , wherein the crushed nuts are in the form of almond puree claim 1 , with the further addition of ferments.6. The vegetable food product according to claim 1 , not comprising soybean.7. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 5 to 30% of crushed nut puree;from 5 to 40% of vegetable fat;from 0.5% to 10% of a starch source;up to 30% of other raw materials, including vegetable or fruit purees or pieces, cereals, seeds, aromas, coloring foods, sugars, Lithothamnium powder or herbs;up to 8% of vegetable food fibres;optionally, a natural source of calcium, of the Lithothamnion type, at a content of between 0.5 and 1%;up to 3.5% of acidifier of the concentrated lemon juice type;up to 1.5% of food salt; ...

Low-Sodium Salt Composition

Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl. 1. A seasoning agent comprising: from about 2 to about 80 percent by weight of cereal flour; and', 'from about 10 to about 60 percent by weight of potassium chloride;', 'wherein the cereal flour provides a matrix in which the potassium chloride is dispersed., 'a modified potassium chloride composition including2. The seasoning agent of claim 1 , further comprising about 10 to about 60 percent by weight sodium chloride.3. The seasoning agent of claim 2 , wherein the sodium chloride is blended with the modified potassium chloride composition.4. The seasoning agent of claim 1 , wherein the modified potassium chloride includes a food grade acidulant claim 1 , the food grade acidulant being substantially dispersed within the matrix.5. The seasoning agent of claim 4 , wherein the food grade acidulant is citric acid.6. The seasoning agent of claim 1 , wherein the cereal flour includes rice flour.7. A seasoning agent comprising:modified potassium chloride composition derived from a plasticized mass of potassium chloride and a cereal flour; wherein the plasticized ...

METHOD FOR PREPARATION OF HYPOALLERGENIC PLANT-BASED SUBSTRATE FOR CULTURED AND NON-CULTURED FOOD PRODUCTS

Method for making a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH. 1. A method for making a hypoallergenic , plant-based vegan product:creating a hypoallergenic-slurry by combining water, a hypoallergenic-substrate, and a plant-based butter and/or cream comprising at least one or more of sunflower seed butter and/or coconut cream; andsubjecting the hypoallergenic-slurry to a preservation process.2. further comprising:inoculating the hypoallergenic-slurry with a fermentation agent; andallowing the inoculated, hypoallergenic-slurry to ferment until it reaches a pH of 4.6 or lower.3. further comprising adding at least 0.01% (of the weight of the water) of a soluble fiber to the hypoallergenic-slurry.4. further comprising adding up to 3.0% (of the weight of the water) of a soluble fiber to the hypoallergenic-slurry.5. further comprising adding at least 0.01% (of the weight of the water) of a plant-based protein to the hypoallergenic-slurry.6. further comprising adding up to 3.0% (of the weight of the water) of a plant-based protein to the hypoallergenic-slurry.7. The method of wherein combining water with a hypoallergenic-substrate comprises combining water with at least one or more of an ancient grain and/or a pseudo-cereal.8quinoa. The method of wherein combining water with a hypoallergenic-substrate comprises combining water with at least one or more of oat flour claim 1 , flour claim 1 , sorghum flour claim 1 , millet flour and/or amaranth flour.9. The method of wherein combining water with a hypoallergenic-substrate comprises combining water with an ancient grain in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the weight of the water ...

Ready-to-eat, gluten-free and ketogenic coconut meat-based cereal

The present invention relates to a ready-to-eat, gluten-free, and ketogenic cereal comprising of: coconut meat as the base component, said base component comprising from about 48 parts to about 50 parts by weight of the cereal batter, a natural binding component, said binding component comprising of sago starch from about 2 parts to about 3 parts by weight of the cereal batter, a natural food flavoring, said food flavoring comprising from about 0 part to about 1 part by weight of the cereal batter, and sufficient coconut water, comprising from about 48 parts to about 50 parts by weight, to render the cereal batter composition liquid-like. The present invention further comprises a process for preparing such a ready-to-eat, gluten-free, and ketogenic cereal, with no salt, no sugar, no chemical preservatives, and no artificial flavors and colors added, and which has characteristically high medium chain triglyceride (MCT) and fiber contents, and low glycemic index.

Wheat with Reduced Lipoxygenase Activity

A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes. 1. A wheat plant comprising one or more mutations in the Lpx1 gene in one or both of the B and D genomes , wherein milled grain from said wheat plant has a property selected from the group consisting of: (a) increased shelf-life; (b) increased oxidative stability; (c) decreased production of Lpx1 protein; (d) decreased activity of the Lpx1 protein; (e) decreased hexanal production; (f) decreased pinellic acid production; (g) decreased decomposition products from fatty acids; or (h) improved sensory characteristics as compared to milled grain from a wild type wheat plant.2. The wheat plant of comprising one or more mutations in the B genome.3. The wheat plant of claim 2 , wherein the Lpx1 gene is Lpx-B1.2.4. The wheat plant of claim 3 , wherein the mutation in the B genome of the Lpx-B1.2 gene results in a change from a tryptophan to a stop codon at amino acid position 510 (W510*) of SEQ ID No. 6.5. The wheat plant of comprising one or more mutations in the D genome.6. The wheat plant of claim 5 , wherein the Lpx1 gene is Lpx-D1.7. The wheat plant of claim 6 , wherein the mutation in the D genome of the Lpx-D1 gene results in a change from a tryptophan to a stop codon at amino acid position 494 (W494*) of SEQ ID No. 3.8. The wheat plant of comprising one or more mutations in both the B and D genomes.9. Wheat grain ...

BARLEY WITH VERY LOW LEVELS OF HORDEINS

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention. 1. A method of producing a food or malt-based beverage ingredient , or a food or a malt-based beverage , the method comprising (i) processing barley grain to produce malt , wort , flour or wholemeal , and/or (ii) mixing barley grain , or malt , wort , flour or wholemeal produced from said grain , with at least one other food or beverage ingredient , wherein the barley grain , malt , wort , flour or wholemeal comprises about 50 ppm or less hordeins , thereby producing the food or malt-based beverage ingredient , food or malt-based beverage.2. The method of claim 1 , wherein the grain claim 1 , malt claim 1 , wort claim 1 , flour or wholemeal comprises about 20 ppm or less claim 1 , about 10 ppm or less claim 1 , about 5 ppm or less claim 1 , about 0.05 ppm to about 50 ppm claim 1 , or about 0.05 ppm to about 20 ppm claim 1 , about 0.05 ppm to about 10 ppm claim 1 , about 0.05 ppm to about 5 ppm claim 1 , about 0.1 ppm to about 5 ppm claim 1 , about 3.9 ppm claim 1 , or about 1.5 ppm claim 1 , hordeins.3. The method of or claim 1 , wherein the average weight of the grain is at least about 35 mg claim 1 , at least about 39 mg claim 1 , at least about 41 mg claim 1 , at least about 47 mg claim 1 , about 35 mg to about 60 mg claim 1 , about 40 mg to about 60 mg claim 1 , about 45 mg to about 60 mg claim 1 , about 39.1 mg claim 1 , about 41.8 mg or about 47.2 mg.4. The method according to any one of to claim 1 , wherein at least about 80% claim 1 , at least about 90% claim 1 , at least about 95% claim 1 , about 80% to about 98% claim 1 , or about 80% to about 93% claim 1 , of the grain do not pass ...

CHEESE PRODUCT WITH MODIFIED STARCHES

Described is a cheese product with modified starches. The cheese product comprises less than 25 wt. % modified starch selected from corn-derived modified starch, tapioca-derived modified starch, sago-derived modified starch, or combinations thereof. The cheese product has similar shred, firmness, flowability, stretch, and hardness characteristics compared to a cheese product comprising potato-derived modified starch. 1. A cheese analogue product comprising less than 25 wt. % modified starch selected from the group consisting of corn-derived modified starch , tapioca-derived modified starch , sago-derived modified starch , or combinations thereof , wherein the cheese analogue product has similar shred , firmness , melt and stretch characteristics compared to a cheese analogue product comprising potato-derived modified starch.2. The cheese analogue product of claim 1 , wherein the modified starch is a corn-derived modified starch.3. The cheese analogue product of claim 1 , wherein the modified starch is waxy corn starch.4. The cheese analogue product of claim 1 , wherein the modified starch is dent corn starch.5. The cheese analogue product of claim 1 , wherein the modified starch is a tapioca-derived modified starch.6. The cheese analogue product of claim 1 , wherein the modified starch is a sago-derived modified starch.7. The cheese analogue product of claim 1 , wherein the modified starch comprises octenylsuccinic anhydride substituted starch or starches with a maximum n-octenylsuccinyl level of 3.0% bound to the starch.8. The cheese analogue product of claim 7 , wherein viscosity of the modified starch is reduced by acid claim 7 , enzymes claim 7 , chlorine claim 7 , peroxide treatment claim 7 , or a combination thereof.9. The cheese analogue product of claim 1 , wherein the modified starch comprises acetic anhydride substituted starch or starches with a maximum acetyl level of 2.5% bound to the starch.10. The cheese analogue product of claim 9 , wherein the ...

BATTER FOR FRIED FOOD

Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a flaky starch lump. The starch lump contains a pregelatinized starch, and the flaky starch lump has a thickness of 100 μm to 1000 μm. 1. A batter , comprising a flaky starch lump , whereinthe flaky starch lump comprises a pregelatinized starch,the flaky starch lump has a thickness of 100 μm to 1000 μm, andthe flaky starch lump has a liquid component of less than 20%.2. The batter according to claim 1 , wherein the flaky starch lump has a degree of pregelatinization of 50% or more.3. The batter according to claim 1 , comprising 5 to 100% by mass of the flaky starch lump.4. The batter according to claim 1 , wherein the flaky starch lump contains a fraction that does not pass through a sieve having an opening of 400 μm and passes through a sieve having an opening of 2000 μm in an amount of 50% by mass or more in the total mass of the flaky starch lump.5. The batter according to claim 1 , wherein the starch is an above-ground starch.6. The batter according to claim 1 , which is in a powder form.7. (canceled)8. A method for producing a fried food claim 1 , the method comprising:attaching a batter comprising a flaky starch lump to a food ingredient, anddeep-firing the food ingredient to which the batter is attached,wherein the flaky starch lump comprises a pregelatinized starch,the flaky starch lump has a thickness of 100 μm to 1000 μm, andthe flaky starch lump has a liquid component of less than 20%.9. The method according to claim 8 , wherein the flaky starch lump has a degree of pregelatinization of 50% or more.10. The method according to claim 8 , wherein the batter comprising 5 to 100% by mass of the flaky starch lump.11. The method according to claim 8 , wherein the flaky starch lump contains a fraction that does not pass through a sieve having an opening of 400 μm and passes through a sieve having an ...

MODIFIED WHEAT FLOUR

A modified wheat flour may have good handlability in cooking and provide high-quality food products containing wheat flour. A viscosity of a 10 mass % aqueous suspension of such modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours. 1. A modified wheat flour , wherein a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1 ,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C. , andwherein a dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.2. The flour of claim 1 , wherein the viscosity is 800 mPa·s or less and the dispersibility is in a range of from 10 to 80%.3. The flour of claim 1 , which has a moisture content in a range of from 10 to 14 mass %.4. The flour of claim 1 , which has a degree of gelatinization of 12% or less.5. A method for producing the modified wheat flour of claim 1 , the method comprising:subjecting a wheat flour having a moisture content in a range of from 10 to 14 mass % to heat treatment under sealed conditions at a product temperature in a range of from 70 to 170° C. for from 10 to 80 minutes.6. The flour of claim 1 , which has a moisture content in a range of from 10 to 14 mass % claim 1 ,wherein the viscosity is 800 mPa·s or less and the dispersibility is in a range of from 10 to 80%.7. The flour of claim 1 , which has a degree of gelatinization of 12% or less claim 1 ,wherein the viscosity is 800 mPa·s or less and the dispersibility is in a range of from 10 to 80%.8. The flour of claim 1 , which has a moisture content in a range of from 10 to 14 mass % claim 1 , andwhich has a degree of gelatinization of 12% or ...

System of gluten free flours

Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof. 1. A gluten-free dry mix composition , comprising of oat flour; millet flour; and potato flour.2. The gluten-free dry mix composition of claim 1 , comprising of oat flour claim 1 , millet flour claim 1 , potato flour and one or more of: white rice flour; sweet rice flour; ginger; buckwheat flour; teff flour claim 1 , a whole or less refined grain flour.3. The gluten-free dry mix composition of claim 1 , comprising of oat flour claim 1 , millet flour claim 1 , potato flour wherein oat flour claim 1 , millet flour claim 1 , and potato flour is present in an amount of at least about 20% w/w of the dry mix composition.4. The gluten-free dry mix composition of claim 3 , wherein the oat flour is present in an amount of about 60% to about 90% w/w of the dry mix composition; millet flour in the range of 10 to 30 percent by weight; potato flour in the range of 0 to 4 percent by weight;5. The gluten-free dry mix composition of claim 4 , wherein the oat flour is present in an amount of about 60% to about 90% w/w of the dry mix composition; millet flour in the range of 10 to 30 percent by weight; potato flour in the range of 0 to 4 percent by weight; (i) buckwheat flour in the range of 0 to 4 percent by weight claim 4 , (j) teff flour in the range of 0 to 4 percent by weight6. The gluten-free dry mix composition of claim 5 , wherein the oat flour is present in an amount of about 60% to about 90% w/w of the dry mix composition; millet flour in the range of 10 to 30 percent by weight; potato flour in the range of 0 to 4 percent by weight; (i) xanthan gum flour in the range of 0 to 4 percent by weight claim 5 , (j) maltodextrin flour in the range of 0 to 4 percent by weight claim 5 , (k) gaur gum flour in the range of ...

Whole egg powder and puffed egg product using the same

[Problem] To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water, and a method for identifying such processed egg. [Means for solution] There is provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methionine content of 10 mg/100 g or more. There is further provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free lysine content of 40 mg/100 g or more.

LIGHT AND EDIBLE STRAW

A light and edible straw includes a tube made of an edible material, microcapsules made of another edible material, and a protective film made of another edible material. The tube includes an internal face, an external face, an upper end face and a lower end face. The microcapsules are inserted in a wall of the tube. The protective film includes an internal portion covering the internal face of the tube, an external portion covering the external face of the tube, an upper annular portion covering the upper end face of the tube, and a lower annular portion covering the lower end face of the tube. Thus, the protective film keeps the tube from liquid. 1. A method for making a light and edible straw comprising the steps of:mixing starch with microcapsules;shaping the mixture into a tube;drying the tube;soaking the tube in wax so that the wax covers the tube.2. The method for making a light and edible straw according to claim 1 , wherein each of the microcapsules is made with a diameter of 30 to 1000 μm.3. The method for making a light and edible straw according to claim 2 , wherein the microcapsules comprise empty microcapsules each of which comprises a wall claim 2 , a space enclosed in the wall claim 2 , and a type of gas filled in the space.4. The method for making a light and edible straw according to claim 3 , wherein the type of gas is air.5. The method for making a light and edible straw according to claim 2 , wherein the microcapsules comprises filled microcapsules each of which comprises a wall claim 2 , a space enclosed in the wall claim 2 , and filling filled in the space.6. The method for making a light and edible straw according to claim 5 , wherein the filling is selected from the group consisting of butter claim 5 , chocolate claim 5 , strawberry jam claim 5 , milk claim 5 , flavored dairy products claim 5 , sweeteners and seasoning.7. The method for making a light and edible straw according to claim 1 , wherein the wax is edible wax coated on the tube.8. ...

CORN PROTEIN PRODUCT HAVING DECREASED FREE SULFITE LEVELS & METHOD FOR MANUFACTURING SAME

Described herein is a corn protein product comprising greater than about 20% corn protein on a dry weight basis and a free sulfite concentration of less than 150 ppm on an as-is basis. Also disclosed herein is a method to obtain this corn protein product including the steps of providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis, and treating the protein-rich stream with an oxidant, preferably hydrogen peroxide. 1. A corn protein product , comprising:(a) greater than about 20% corn protein on a dry weight basis; and(b) a free sulfite concentration of less than 150 ppm on an as-is basis.23-. (canceled)4. The product of claim 1 , comprising a free sulfite concentration of less than 10 ppm on an as-is basis.5. (canceled)6. The product of claim 1 , wherein the corn protein is between about 90% and 98% on a dry weight basis.7. The product of claim 1 , wherein a source of the corn protein is corn gluten meal claim 1 , corn protein concentrate claim 1 , corn germ meal claim 1 , or corn protein isolate.810-. (canceled)11. The product of claim 1 , comprising a digestible carbohydrate content less than 35% on a dry weight basis.12. The product of claim 1 , wherein the corn protein product is for human and animal consumption.13. A method claim 1 , comprising:a. providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis;b. treating the protein-rich stream with an oxidant to obtain a corn protein product having a free sulfite concentration of less than 150 ppm on an as-is basis.14. The method of claim 13 , wherein at least 1.8 moles and no more than 10 moles of the oxidant is added to oxidize 1 mole of free sulfite in the protein-rich stream.15. The method of claim 13 , wherein the protein-rich stream is germ meal gluten meal claim 13 , corn protein ...

Plant-Based Culinary Creme

A plant-based culinary crème that includes water, fat, sweetener, plant-based protein, and a dairy-free milk and/or dairy-free milk powder. The plant-based culinary crème does not contain any dairy products. The plant-based culinary crème may be used in hot and/or cold applications. The culinary crème can be used in sauces, soups, pudding (both instant and cooked), smoothies, dressings, and frozen desserts. It provides a crème option for people who cannot or choose not to eat dairy-based products. 1. A plant-based culinary crème that is absent dairy products comprising a) 30-88 wt. % water , b) 3-40 wt. % fat , c) 0.01-14 wt. % stabilizer , and d) 1-20 wt. % dairy-free milk and/or dairy-free milk powder.2. The plant-based culinary crème as defined in claim 1 , wherein said fat is a plant-based fat.3. The plant-based culinary crème as defined in claim 1 , wherein said fat includes one or more of vegetable oil claim 1 , palm kernel oil claim 1 , olive oil claim 1 , corn oil claim 1 , canola oil claim 1 , grape seed oil claim 1 , avocado oil claim 1 , safflower oil claim 1 , sunflower oil claim 1 , peanut oil claim 1 , coconut oil claim 1 , rice bran oil claim 1 , flax oil claim 1 , palm oil claim 1 , and/or sesame oil.4. The plant-based culinary crème as defined in claim 1 , wherein said dairy-free milk and/or dairy-free milk powder includes one or more of almond milk powder claim 1 , almond milk claim 1 , soy milk powder claim 1 , soy milk claim 1 , rice milk powder claim 1 , rice milk claim 1 , coconut milk powder claim 1 , coconut milk claim 1 , hemp milk powder claim 1 , hemp milk claim 1 , oat milk powder claim 1 , oat milk claim 1 , potato milk powder claim 1 , potato milk claim 1 , hazelnut milk powder claim 1 , hazelnut milk claim 1 , cashew milk powder claim 1 , cashew milk claim 1 , flax milk powder claim 1 , flax milk claim 1 , sunflower milk powder claim 1 , sunflower milk claim 1 , macadamia milk powder claim 1 , macadamia milk claim 1 , pea milk powder ...

PACKAGED MIX FOR FRIED FOOD

Provided is a mix for fried food which cab be shaken out in a small amount from a shaker container and has components that are hardly separated each other in the container. A packaged mix for fried food which is a mix for fried food filled in a container, the mix for fried food being a powder mixture comprising wheat flour and at least one selected from the group consisting of other cereal flour and starch at a mass ratio of 99:1 to 20:80, having an angle of repose of 33 to 54 degrees, the container being a shaker container including one or more shaker holes having a maximum width of 2 to 20 mm. 1. A packaged mix comprising a mix in a container ,wherein:the mix comprises a powder mixture comprising, at a mass ratio (A):(B) of 99:1 to 20:80, (A) a wheat flour and (B) at least one selected from the group consisting of a cereal flour and a starch, wherein the cereal flour is not a wheat flour,the mix has an angle of repose of 33 to 54 degrees, andthe container is a shaker container comprising one or more shaker holes, each shaker hole having a maximum width of 2 to 20 mm.2. The packaged mix of claim 1 , wherein the mix has a mean volume diameter of 40 μm to 200 μm.3. The packaged mix of claim 1 , wherein the mix further comprises at least one selected from the group consisting of a sucrose fatty acid ester and a silicon dioxide.4. The packaged mix of claim 1 , wherein the mass ratio (A):(B) is from 95:5 to 35:65.5. The packaged mix of claim 1 , wherein the mix is a tempura flour or a fritter mix claim 1 , and the mass ratio (A):(B) is from 90:10 to 50:50.6. A method for applying a mix claim 1 , the method comprising:shaking out the mix from a container to apply the mix to an object,wherein:the mix comprises a powder mixture comprising, at a mass ratio (A):(B) of 99:1 to 20:80, (A) a wheat flour and (B) at least one selected from the group consisting of a cereal flour and a starch, wherein the cereal flour is not a wheat flour,the mix has an angle of repose of 33 to 54 ...

A SAVOURY CONCENTRATE

The present invention relates to a savoury concentrate comprising: 115.-. (canceled)16. A savoury concentrate comprising:a) at least 30 wt. %, by weight of the concentrate, of an oil phase comprising liquid oil;b) 3-30 wt. %, by weight of the concentrate, of an edible salt selected from sodium chloride, potassium chloride and combinations thereof;c) 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;d) up to 10 wt. %, by weight of the concentrate, of water; ande) expanded gelatinized starch particles, said particles comprising, by weight of the particles, at least 50 wt. % of starch, and wherein at least 80 wt. % of said particles passes a sieve with a mesh size of 2000 μm;wherein the ratio of dry matter by weight to the oil phase by weight is lies in the range 2:1 to 0.2:1,wherein the expanded gelatinized starch particles are dispersed in the oil phase in a concentration of 0.5 to 35 wt. %, by weight of the combined weight of the liquid oil and the gelatinized starch particles, wherebysaid water content of the savoury concentrate refers to the total water content, thus including the water that is present within the ingredients of the savoury concentrate.17. The savoury concentrate according to claim 16 , wherein the oil phase has a solid fat content at 20° C. (N) of 0-15% and a liquid oil content at 20° C. that equals 100%-N.18. The savoury concentrate according to claim 16 , wherein the sum of (i) the wt. % of expanded gelatinized starch particles claim 16 , by weight of the combined weight of the liquid oil and the gelatinized starch particles claim 16 , and (ii) the percentage of solid fat content in the oil phase at 20° C. (N) claim 16 , lies within the range of 5-35.19. The savoury concentrate according to claim 16 , wherein the expanded gelatinized starch particles are selected from:I. particles of puffed seed ...

HYDROLYSIS METHOD FOR OBTAINING A HYDROLYSED DRY FOOD PRODUCT IN POWDER FORM

A hydrolysis method for obtaining a hydrolysed dry food product in powder form by adding an acid solution to a material having a vegetable or animal origin for obtaining an acidified paste having a pH of less than 2.0; leaving the acidified paste to rest for the hydrolysis to take place; adding to the acidified paste obtained in the previous step a ground flour having a vegetable or animal origin having a granulometry such that, at least, 50% thereof has a size of less than 1 mm; adding an adsorbent excipient to the mix of acidified paste and ground vegetable/animal flour obtained in the previous step; and leaving the mix of acidified paste, ground vegetal/animal flour and adsorbent excipient to rest until the hydrolyzed dry food product in powder form is obtained. 1. A Hydrolysis method for obtaining a hydrolyzed dry food product in powder form , comprising:adding an acid solution to a material having a vegetable or animal origin to obtain an acidified paste having a pH of less than 2.0;leaving the acidified paste to rest for hydrolysis to take place;adding, to the acidified paste obtained in the previous step, a ground flour having a vegetable or animal origin having a granulometry such that, at least, 50% thereof has a size of less than 1 mm;adding an adsorbent excipient to the mix of acidified paste and ground vegetable/animal flour obtained in the previous step; andleaving the mix of acidified paste, ground vegetal/animal flour and adsorbent excipient to rest until the hydrolyzed dry food product in powder form is obtained.2quinoa. The hydrolysis method according to claim 1 , wherein the material having a vegetable origin is soy flour claim 1 , flour claim 1 , pea flour claim 1 , sunflower flour claim 1 , colza flour or any mix thereof.3. The hydrolysis method according to claim 1 , wherein the material having an animal origin is a meat or fish animal feed.4. The hydrolysis method according to claim 3 , wherein the meat or fish animal feed has a pH of less than ...

BAKED CHICKEN DREDGED WITH BROWN RICE POWDER AND PRODUCTION METHOD THEREOF

Disclosed is a chicken producing method of baking a chicken dredged with brown rice powder. The chicken producing method includes the steps of: washing the chicken; dredging the chicken with the brown rice power; attaching the brown rice powder to the chicken; and baking the chicken. 1. A chicken producing method of baking a chicken dredged with brown rice powder , the chicken producing method comprising the steps of:washing the chicken;dredging the chicken with the brown rice power;attaching the brown rice powder to the chicken; andbaking the chicken.2. The chicken producing method according to claim 1 , further comprising a step of cutting the chicken.3. The chicken producing method according to claim 1 , further comprising a step of mixing the chicken with a curing agent.4. The chicken producing method according to claim 1 , further comprising a step of battering the chicken with a powder paste.5. The chicken producing method according to claim 3 , wherein the step of mixing the chicken with the curing agent includes a step of putting the chicken and the curing agent in a dedicated tumbler machine and mixing them claim 3 , and a step of conditioning the chicken mixed with the curing agent claim 3 , andthe tumbler machine rotates at a certain speed to rub the chicken pieces which are inputted with the curing agent.6. The chicken producing method according to claim 4 , wherein the powder paste is mixed with 3.5 to 4.5% by weight of powder and 3.5 to 4.5% by weight of water for 100% by weight of chicken claim 4 , while the total weight of the powder paste is within a range of 7 to 9% by weight of chicken.7. The chicken producing method according to claim 1 , wherein the step of attaching the brown rice powder to the chicken includes a step of spraying water onto the brown rice powder dredged on the chicken.8. The chicken producing method according to claim 1 , wherein the brown rice powder is produced by steaming soaked brown rice in a steam cooker claim 1 , drying ...

Method for producing unfried nugget-like products

The present invention concerns a method for producing unfried breaded nugget-like products, comprising a step of preparing a particular coating paste, in particular from rice flour and modified starches, combined with a step of cooking in a steam oven. This method can be used in order to obtain nugget-like products that have the required crispness, uniformity and colour characteristics and a reduced fat content. The invention also concerns a nugget-like product likely to be obtained using the abovementioned method.

RICE PRODUCTS AND SYSTEMS AND METHODS FOR MAKING THEREOF

Systems and methods for manufacturing maltodextrin and protein nutritional products from rice are disclosed. Some embodiments include: milling hydrated rice, digesting with an α-amylase enzyme to form a mixture of maltodextrin and protein, and separating the protein and maltodextrin from one another. 1. A method of manufacturing maltodextrin and protein from rice , the method comprising:treating the rice with water to prepare a hydrated rice;milling the hydrated rice to form a milled rice slurry;agitating the slurry with an α-amylase enzyme until a mixture of dissolved maltodextrin and suspended protein is formed;homogenizing the maltodextrin and suspended protein to form a homogenous mixture;separating the protein and maltodextrin into an isolated protein fraction and an isolated maltodextrin fraction;treating the isolated protein fraction with a hydrolyzing agent to provide a hydrolyzed protein.2. The method of claim 1 , wherein the hydrolyzing agent is a base.3. The method of claim 1 , wherein the hydrolyzing agent is a protease enzyme.4. (canceled)5. (canceled)6. (canceled)7. The method of claim 1 , further comprising homogenizing the hydrolyzed protein using a two-stage homogenizer.8. The method of claim 1 , wherein the hydrolyzed protein is dried using by a process selected from spraying into a dryer claim 1 , evaporating at reduced temperature and/or under reduced pressure claim 1 , by heating claim 1 , or combinations thereof.9. (canceled)10. The method of claim 8 , wherein the hydrolyzed protein is dried to a powder; wherein upon mixing about 20 g of the protein powder in 12 fluid ounces of water claim 8 , the protein product remains in suspension without visible and/or measurable sedimentation for a period of at least about a week.11. The method of claim 1 , further comprising treating the isolated maltodextrin fraction with glucoamylase to provide a rice syrup.12. The method of claim 11 , wherein the rice syrup has a dextrose equivalent ranging from about ...

DIETARY FIBER COMPOSITIONS

The present disclosure relates to compositions comprising dietary fibers. For example, in some embodiments, the composition comprises two or more fibers (e.g., fibers such as wheat dextrin, inulin, pectin, or potato starch) each present in amount of about 2% to about 6% w/w of the composition. The present disclosure also relates to partially hydrolyzed dietary fibers and methods to prepare a partially hydrolyzed dietary. In some embodiments, the composition comprises further comprises an acid and/or a preservative present in an amount of about 0.01% to about 2% w/w of the composition. In some embodiments, the composition further includes a sweetener and/or a flavoring agent. Such compositions are useful in the treatment or improvement of gastrointestinal diseases. 1. A composition comprising a first fiber and a second fiber , wherein the first fiber is wheat dextrin present in an amount of about 2% to about 6% w/w of the composition.23.-. (canceled)4. The composition of claim 1 , wherein the first fiber is present in an amount of about 4% w/w of the composition.515.-. (canceled)16. The composition of claim 1 , wherein the first fiber is partially hydrolyzed.1727.-. (canceled)28. The composition of claim 1 , wherein the second fiber is potato starch.29. The composition of claim 1 , wherein the second fiber is inulin.30. The composition of claim 1 , wherein the second fiber is pectin.31. The composition of claim 1 , wherein the second fiber is partially hydrolyzed.3280.-. (canceled)81. The composition of claim 1 , wherein the composition further comprises one or more of: an acid claim 1 , a preservative claim 1 , a sweetener claim 1 , and a flavoring agent.82110.-. (canceled)111. The composition of claim 1 , wherein the composition is a liquid composition.112. The composition of claim 111 , wherein the liquid composition is selected from the group consisting of: a solution claim 111 , a syrup claim 111 , a suspension claim 111 , a gel claim 111 , and a concentrate. ...

3D PRINTING TECHNOLOGY-BASED METHOD FOR USE IN ADJUSTING DIGESTIBILITY OF HIGHLAND BARLEY STARCH

Disclosed is a 3D printing technology-based method for use in adjusting the digestibility of highland barley starch, comprising the following steps: (1) after mixing highland barley starch with water, adding an edible oil, thoroughly and uniformly mixing, and then forming a starch-oil complex system, the mass ratio of highland barley starch to water and oil being 1:(0.5-2):(0.2-1); (2) adding the uniformly mixed starch-oil complex system into a material cylinder of a 3D printer, setting a transfer temperature to 50° C.-100° C. and maintaining for 10-30 min, then performing 3D printing at a printing temperature of 150° C.-210° C. to obtain a highland barley starchy food product having a 3D stereoscopic shape. By means of 3D additive manufacturing technology combined with thermal treatment, the slow digestion and indigestibility of highland barley starch may be intelligently improved, and the nutritional value of highland barley starch food products may be enhanced, meeting the requirements of specific populations. 1. A 3D printing technology-based method for use in adjusting the digestibility of highland barley starch , characterized by comprising the following steps:(1) after mixing highland barley starch with water, adding an edible oil, thoroughly and uniformly mixing, and then forming a starch-oil complex system, the mass ratio of highland barley starch to water and oil being 1:(0.5-2):(0.2-1);(2) adding the uniformly mixed starch-oil complex system into a material cylinder of a 3D printer, setting a transfer temperature to 50° C.-100° C. and maintaining for 10-30 min, then performing 3D printing at a printing temperature of 150° C.-210° C. to obtain a highland barley starchy food product having a 3D stereoscopic shape.2. The method according to claim 1 , characterized in that the mass ratio of highland barley starch to water and oil is 1:(1-2):(0.5-1).3. The method according to or claim 1 , characterized in that the transfer temperature is 75° C.-80° C.4. The ...

Taste masking compositions and edible forms thereof for masking the taste of foods

Disclosed are edible compositions, for example, edible films and gummi confectioneries, that mask the taste of bitter tasting foods and/or foods that contain proteins such as meats and vegetables like broccoli, cabbage, spinach, etc. The edible compositions include a delivery vehicle, a protein masking agent constituting about 0.01% to about 25% dry weight thereof, and a bitter masking agent constituting about 0.1% to about 7% dry weight thereof. The composition may also include other ingredients including flavoring agents, sweetening agents, and sensates.

Starch-based egg white extender in baked foodstuffs

A composition useful as an extender for egg whites in a baked foodstuff comprising a major amount of a potato starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is provided. Also provided is a method of replacing egg whites in a baked foodstuff comprising adding a major amount of a potato starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers, to replace a portion of the egg whites in a baked foodstuff. A baked foodstuff comprised of egg whites, wherein at a portion of the egg whites are replaced with a major amount of a potato starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is also provided. It has been found that if xanthan gum of a relatively coarse grind is used as a partial replacement for egg whites to prepare a baked foodstuff, such as an angel food cake, then improved properties of the baked foodstuffs are obtained as compared to the use of xanthan gum of a relatively fine grind.

Oil-in-water emulsion containing wheat flour and physically modified starch

The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.

NOVEL THICKENING COMPOSITIONS BASED ON STARCH

Dysphagia patients face a number of challenges nutritionally because of their difficulty swallowing. Certain foods may be avoided altogether for fear of choking, and liquids are often avoided for fear of aspiration, so that dysphagia patients are at risk for both malnutrition and dehydration. Despite the technology of food administration to patients, there is a need to have a composition that can effectively alleviate patient swallowing difficulty and provide convenient, quick last minute meals for dysphagia patients that delivers nutrition. The invention concerns the use of a composition comprising a homogenized, comminuted pulse product, and at least one selected from the group consisting of a chemically unmodified starch and a hydrocolloid for the treatment of a patient having dysphagia. 1. A method of treating a patient having dysphagia , the method comprising:feeding a homogenized, comminuted pulse product to the patient having dysphagia.2PhaseolusVignaVicia. The method of claim 1 , wherein the pulse is selected from the group consisting of beans of species claim 1 , beans of species claim 1 , beans of species claim 1 , peas claim 1 , chickpeas claim 1 , lentils claim 1 , and combinations of any thereof.3. The method of claim 1 , further comprising incorporating the homogenized claim 1 , comminuted pulse product into a nutritional supplement.4. The method of claim 1 , further comprising incorporating the homogenized claim 1 , comminuted pulse product into a food product.5. The method of claim 4 , wherein the food product is selected from the group consisting of beverages claim 4 , soup claim 4 , batter claim 4 , dips claim 4 , and dairy products.6. A method of providing nutrition to a patient suffering from dysphagia claim 4 , the method comprising administering to the patient in need thereof a composition claim 4 , comprising a homogenized claim 4 , comminuted pulse product in combination with at least one hydrocolloid.7. The method of claim 6 , wherein the ...

PROCESS FOR PREPARING HYDROLYSED STARCH WITH REDUCED SUGAR CONTENT

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis. 1. A method for producing a food product comprising hydrolysed starch , the method comprising the steps of:a) providing a starting material which comprises both starch and at least one amylolytic enzyme;b) providing as ingredients: water, and at least one further amylolytic enzyme;c) mixing the starting material of step a) and the ingredients of step b);d) adjusting the temperature of the mixture of step c) to a temperature which leads to gelatinization of the starch in the mixture and inactivation of the at least one amylolytic enzyme which was provided with the starting material in a);e) simultaneously to step d), subjecting the mixture of step c) to high shear mixing; andf) incubating the mixture of step e) such that the desired degree of hydrolysis is achieved,thereby obtaining a food product comprising hydrolysed starch.2. The method according to claim 1 , wherein the at least one further amylolytic enzyme which is provided in step b) is active at or above the temperature to which the mixture is adjusted in step d).3. The method according to claim 1 , wherein in step d) the mixture of step c) is adjusted at a temperature which is greater then 70 deg C.4. The method according to claim 2 , wherein step d) is performed by direct steam injection.5. The method according to claim 1 , wherein the high shear mixing in step e) is achieved by use of a high shear mixer.6. The method according to claim 5 , wherein the high shear mixer is a Ring Layer Mixer.7. The method according to claim 1 , wherein the high shear mixing in step e) is such that the mixture is homogenized within a time period of 1 second to 50 seconds.8. The method according to claim 1 , wherein the ...

Barley With Reduced SSII Activity and Starch Containing Products with a Reduced Amylopectin Content

Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain has can have a relatively high β glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics.

ORAL FOOD CHALLENGE MEAL FORMULATIONS

This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations. 1. A kit comprising:a challenge meal formulation comprising no food allergen; anda challenge meal formulation comprising food allergen of up to about 10% w/w;wherein the challenge meal formulations comprise an additive present in an amount of up to about 1.5% w/w of the oral food challenge meal formulation, wherein the additive is selected from the group consisting of: maltodextrin, dextrin, cyclodextrin and combinations thereof.2. The kit of claim 1 , comprising:a challenge meal formulation comprising no food allergen, wherein the challenge meal formulation comprises from about 0.05% w/w to about 1.5% w/w additive; anda challenge meal formulation comprising about 0.5% w/w to about 10% w/w of allergen, wherein the challenge meal formulation comprises from about 0.05% w/w to about 1.5% w/w additive.3. The kit of claim 1 , wherein the allergen component is selected from the group consisting of: peanut claim 1 , soy claim 1 , egg claim 1 , sesame seeds claim 1 , milk claim 1 , fish claim 1 , crustaceans claim 1 , almond claim 1 , cashew claim 1 , hazelnut claim 1 , pistachio claim 1 , walnut claim 1 , sulphites claim 1 , wheat claim 1 , mustard and celery allergen.4. The kit of claim 3 , wherein the allergen component is peanut allergen.5. The kit of claim 1 , wherein the additive component is present in the formulation in an amount of from about 0.05% w/w to about 1.0% w/w.6. The kit of claim 1 , wherein the additive component is maltodextrin.7. The kit of claim 1 , wherein the formulation further comprises: a matrix formation component; a texturizing component; and a flavour/colour masking component.8. The kit of claim 7 , wherein the matrix formation component comprises a starch ...

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 ...

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.

METHOD FOR SELECTING CEREAL SEEDS SUITABLE FOR CONSUMPTION BY COELIAC PATIENTS

The present invention relates to a simple method for selecting varieties of seeds from wheat, barley, rye and, in particular, oats, which enables said seeds, whether or not genetically manipulated, to be used in the production of gluten-free foods and beverages suitable for coeliac patients, and also the preparation of excipients for specific drugs. This invention is based on a simple immunological detection system that makes it possible to quantify the most immunogenic peptides of gluten with a view to ascertaining whether the cereal variety, preferably oats, can be used to produce suitable seeds that can form part of the diet of a coeliac patient. Preferred tests would make use of at least one antibody that recognizes the most immunogenic part of prolamines, the reactivity of which antibody vis-à-vis cereal seeds having been demonstrated to be proportional to the immunogenicity thereof with T-cells from coeliac patients. 1. A method for cereal seed selection characterized by the use of immunological assays with antibodies that recognize the 33-mer peptide from gliadin so that when they do not exhibit reactivity to gluten extracted from the seeds indicate that are tolerable by celiac patients.2. The method according to claim 1 , wherein the immunological assays are indirect ELISA claim 1 , competitive ELISA claim 1 , sandwich ELISA claim 1 , immunochromatographic strips claim 1 , fluorescent immunomicroparticles claim 1 , Western blots claim 1 , biosensors claim 1 , using at least one antibody that recognizes the 33-mer peptide of the gliadin.3. The method according to wherein the immunological assays use at least one monoclonal antibody with ability to detect epitopes contained in the 33-mer of the gliadin SEQ ID NO: 1 claim 1 , SEQ ID NO: 2 claim 1 , SEQ ID NO: 3 claim 1 , SEQ ID NO: 4 claim 1 , SEQ ID NO: 5 claim 1 , SEQ ID NO: 6 claim 1 , SEQ ID NO: 7 claim 1 , SEQ ID NO: 8.4. The method according to in which the immunological assays use at least one of the ...

POWDERED THICKENER MAINTAINING ITS EXTENSIONAL PROPERTIES WHEN RECONSTITUTED AND FOR PROMOTING SAFE SWALLOWING BY INDIVIDUALS WITH DYSPHAGIA

A thickening powder promotes safe swallowing of a composition by an individual with dysphagia and can be used in methods of treating dysphagia, promoting safe swallowing of a composition, and mitigating a risk of aspiration during swallowing of a composition. The powder contains beta-glucan and maltodextrin in an amount that is neutral toward or enhances the extensional properties of the composition. Optionally the thickening powder can also include a low molecular weight carbohydrate such as sucrose or lactose. The powder can be diluted in a liquid comprising at least one of water or milk to form at least a portion of a composition such as a nutritional product and to improve the cohesiveness of the composition. 1. A thickening powder formulated for dilution into at least a portion of a composition , the thickening powder comprising beta-glucan and maltodextrin in an amount that is neutral toward or enhances extensional properties of the composition.2. The thickening powder of claim 1 , wherein the maltodextrin is maltodextrin DE20.3. The thickening powder of any of claim 1 , wherein the thickening powder further comprises at least one of sucrose or lactose.4. The thickening powder of claim 1 , wherein the thickening powder consists of the beta-glucan and the maltodextrin.5. The thickening powder of any of claim 1 , wherein the thickening powder comprises the maltodextrin and the beta-glucan in a weight ratio of about 10:1 to about 300:1.616-. (canceled)17. A composition comprising:{'sup': '1', 'an aqueous solution comprising beta-glucan and maltodextrin in an amount that is neutral toward or enhances extensional properties of the composition, the composition comprising an amount of the aqueous solution that provides to the composition a shear viscosity of about 1 mPas to about 200 mPas, all values measured at a shear rate of 50 sat 20° C., and a relaxation time determined by a Capillary Breakup Extensional Rheometry (CaBER) experiment of about 10 to about 2,000 ...

Twin Screw Rotary Head Extruder, Method of Extrusion and Random Extruded Products

An improved rotary head extruder incorporates a twin auger system, in lieu of the typically used single auger, to create random extruded products having a density within the range of about 3.0 to about 6.0 lbs/cu ft. Extrusion using the rotary die system of a rotary head extruder together with the twin auger system allows for a wide variety of fine materials to be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form random extruded products. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. The extruded products incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products. 1. A random extruded product comprising:a first granular food material and up to 55% of a second granular food material comprising a cereal or legume flour, wherein said second granular food material is a food material other than the first granular food material;a bulk density ranging from about 3.0 to about 6.0 lbs/cu ft;a moisture content of less than about 3%.2. The random extruded product of comprising a third granular material.3. The random extruded product of wherein the first granular food material is a corn meal.4. The random extruded product of wherein the second granular food material is whole grain corn meal.5. The random extruded product of wherein the third granular material is yellow pea flour in an amount of between about 10% to about 15%.6. The random extruded product of comprising about 30% yellow corn meal.7. The random extruded product of wherein the second granular food material is rice flour.8. The random extruded product of comprising about 60% rice flour. This is a divisional application of U.S. patent application Ser. No. 14/538 ...

Apparatus And Method For Producing Flake-Like Cereal Without The Use Of A Flaking Mill

An apparatus and method for producing flake-like cereal without the use of a flaking mill. 1. An extruder system comprising:a cooking extruder configured to extrude a food material; an inlet configured to accept the food material;', 'a breaker screen connected to the inlet and comprised of one or more holes;', 'an expansion chamber connected to the breaker screen, wherein the expansion chamber has an expansion chamber cross-sectional area;', 'an exit orifice connected to the expansion chamber and configured to output the food material, wherein the exit orifice has an exit orifice cross-sectional area;, 'a die connected to the cooking extruder comprised of one or more orifices; each orifice comprisinga cutting knife assembly connected to the exit orifice configured to cut the food material at a rate to create a slice thickness.2. The extruder system of claim 1 , wherein the exit orifice cross-sectional area is less than the expansion chamber cross-sectional area.3. The extruder system of claim 1 , wherein the one or more holes include a hole cross-sectional area and the combined hole cross-sectional area of all holes in the breaker screen is less than the expansion chamber cross-sectional area.4. The extruder system of claim 1 , wherein the cutting knife assembly cuts the food material at a rate such that the slice thickness is approximately less than the size of one or more vapor bubbles within the food material.5. The extruder system of claim 1 , wherein the cooking extruder heats the food material to a temperature greater than about 212 degrees Fahrenheit.6. The extruder system of claim 1 , wherein the food material outputs the exit orifice at a temperature approximately between about 250 degrees Fahrenheit and about 350 degrees Fahrenheit.7. The extruder system of claim 1 , wherein the cooking extruder mixes water with the food material and the food material includes a moisture content.8. The extruder system of claim 7 , wherein the moisture content is ...

Food composition including a mixture of milk permeate and vegetable meal

The invention relates to a food composition comprising, in weight percent relative to the total weight of the composition: 0.5% to 5%, preferably 1% to 2%, more preferably 1% to 1.5%, and most preferably 1.2% of vegetable flour; 6% to 20%, preferably 6% to 10%, more preferably 8% to 10%, and most preferably 9.1% of milk permeate; characterized in that said composition has a viscosity, measured using the Rheomat RM 200 apparatus at a temperature of 10° C. and with a shearing of 64 s −1 , of between 200 and 4000 mPa·s, preferably between 300 and 3700 mPa·s, preferably between 400 and 3000 mPa·s, more preferably between 1000 and 2500 mPa·s, and most preferably around 2500 mPa·s.

TEMPURA BATTER MIX

Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a heat-moisture-treated wheat flour having a degree of gelatinization of 12.5 to 30% and having a viscosity of 1 to 10 Pa•s when the heat-moisture-treated wheat flour is added with 300% by mass of water based on the mass of the flour; and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride. 1. A tempura batter mix comprising:a heat-moisture-treated wheat flour having a degree of gelatinization of 12.5 to 30% and having a viscosity of 1 to 10 Pa•s when the heat-moisture treated wheat flour is added with 300% by mass of water based on the mass of the flour; andat least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride.2. The tempura batter mix according to claim 1 , which comprises 12.5 to 35% by mass of the heat-moisture-treated wheat flour.3. The tempura batter mix according to claim 1 , which comprises 0.01 to 4% by mass of the emulsifying agent.4. The tempura batter mix according to claim 1 , further comprising not more than 30% by mass of an oil/fat-treated starch.5. The tempura batter mix according to claim 1 , further comprising 30 to 87% by mass of a grain flour claim 1 , a starch claim 1 , or a combination thereof6. A composition comprising:12.5 to 35% by mass of a heat-moisture-treated wheat flour that has a degree of gelatinization of 12.5 to 30% and having a viscosity of 1 to 10 Pa•s when the heat-moisture-treated wheat flour is added with 300% by mass of water based on the mass of the flour;0.01 to 4% by mass of at least one emulsifying agent selected from the group ...

TEMPURA BATTER MIX

Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a grain flour and/or starch and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride and has a viscosity of 2 to 4.5 Pa·s when the tempura batter mix is added with 100 to 200% by mass of water based on the mass of the mix. 1. A tempura batter mix comprising:a grain flour and/or a starch; andat least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride;wherein the tempura batter mix has a viscosity of 2 to 4.5 Pa·s when the tempura batter mix is added with 100 to 200% by mass of water based on the mass of the mix.2. The tempura batter mix according to claim 1 , wherein the grain flour and/or the starch comprises a heat-moisture-treated wheat flour and/or a gelatinized starch.3. The tempura batter mix according to claim 2 , which comprises 15 to 25% by mass of the heat-moisture-treated wheat flour.4. The tempura batter mix according to claim 2 , which comprises 2 to 12% by mass of the gelatinized starch.5. The tempura batter mix according to claim 2 , wherein the heat-moisture-treated wheat flour has a degree of gelatinization of 8 to 35%.6. The tempura batter mix according to claim 1 , which comprises 85 to 99.99% by mass of the grain flour and/or the starch.7. The tempura batter mix according to claim 1 , which comprises 0.01 to 4% by mass of the emulsifying agent.8. The tempura batter mix according to claim 1 , further comprising not more than 30% by mass of an oil/fat-treated starch.9. A composition comprising:a grain flour and/or a starch; andat least one emulsifying agent selected ...

FOOD PRODUCT WITH REDUCED SUGAR GRAIN BINDER COMPOSITION

A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing a cooked grain flour and then hydrating the cooked grain flour either during or after cooking with a liquid to form a binder composition. The binder composition and one or more food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to obtain the food product. 1. A method for preparing a food product including a grain-based binder and being essentially free of added sugars , the method comprising:preparing a cooked grain flour;hydrating the cooked grain flour with a liquid to form a binder composition;mixing the binder composition and one or more dry ingredients to form an agglomerate; andthermally processing the agglomerate to obtain the food product.2quinoa. The method of claim 1 , wherein the cooked grain flour is prepared by cooking one or more grain flours and wherein the one or more grain flours are selected from the group consisting of barley claim 1 , oat claim 1 , wheat claim 1 , corn claim 1 , millet claim 1 , buckwheat claim 1 , claim 1 , rice claim 1 , sorghum claim 1 , triticale flour claim 1 , mixtures thereof claim 1 , and their waxy varieties.3. The method of claim 2 , wherein the cooked grain flour is prepared by cooking and drying the one or more grain flours.4. The method of claim 3 , wherein the cooking is at a temperature of about 250° F. to about 350° F. for about 2 minutes to about 8 minutes.5. The method of claim 1 , wherein the cooked grain flour is prepared by steam jet cooking one or more grain flours.6. The method of claim 1 , wherein the cooked grain flour is prepared by steam jet cooking and drum drying one or more grain flours.7. The method of claim 1 , wherein the cooked grain flour has a moisture content of about 2% to about 10% by weight based on a total weight of the cooked grain flour.8. The method of claim 1 , wherein a ...

Gluten-free flour blend

A whole grain gluten-free flour blend for use by persons with celiac disease, gluten sensitivity, food allergies, autism spectrum disorder and others wishing to eliminate gluten from their diet. An embodiment of a whole grain gluten-free flour blend may comprise specified amounts of gluten-free whole-grain flours, other gluten-free flours, gluten-free starches, and may also include gluten-free gums and/or gluten-free vitamins and minerals. An example of this unique blend may approximate the taste, weight, texture and performance of wheat flour. Furthermore, in an exemplary embodiment, the flour may be used as a cup for cup substitute for all-purpose wheat flour in most conventional recipes.

OIL-IN-WATER EMULSION CONTAINING FIRST FLOUR AND SECOND FLOUR HIGH IN AMYLOPECTIN

The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and/or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the genera and . The second flour comprises flour obtained from plants of the genus , and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and/or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth. 1. A method for preparation of a composition in the form of an oil-in-water emulsion having a pH ranging from 3 to 5 , the composition comprising:(i) from 10% to 70% by weight of oil;(ii) from 0.1% to 10% by weight of acid; starch at a concentration of at least 35% based on the dry weight of the first flour, wherein the amylose content of the starch ranges from 15% to 60% by dry weight of the starch;', 'protein at a concentration of maximally 35% based on the dry weight of the first flour;', 'lipids at a concentration of maximally 10% based on the dry weight of the first flour; and, '(iii) from 0.5 to 10% by weight of one or more first flours, wherein the first flour comprises 35 to 60 wt % of starch;', '15 to 35 wt % of protein;', '0.8-10 wt % of lipids,', '1 to 40 wt % of dietary fibre, and', '0.5 to 12 wt % of sugars;, 'wherein the first flour comprises flour obtained from pulse seed having the following composition, calculated on dry weight of the raw pulse seed{'i': Solanum', 'Manihot, 'or wherein the first flour comprises flour obtained from plants of one or more of the genera and ; and'}{'i': 'Oryza', '(iv) from 0.5 to 10% by weight of a second flour comprising flour obtained from plants of the genus , and/or a third starch comprising waxy rice starch, wherein the ...

SAVOURY CONCENTRATES WITH A FLOWABLE TEXTURE BASED ON TWO STARCHES

The invention relates to a composition in form of a flowable texture for preparing a food product, to a process for preparing a food product, and to the use of the composition for preparing a food product. In particular, the invention relates to a flowable composition comprising a first starch which is gelatinized and a second starch which is an un-gelatinized starch for preparing savoury food products such as bouillons, condiments, seasonings, sauces, gravies, stews, pan-fried dishes or soups. 1. A composition for preparing a food product , the composition comprising:water in an amount of 40 to 70% (by weight of the total composition);flavourings in an amount of 1 to 30% (by weight of the total composition);salt in an amount of 10 to 25% (by weight of the total composition);a first starch, which is a gelatinized modified starch or a gelatinized waxy rice starch or a combination thereof;a second starch, which is an un-gelatinized starch in an amount of 3 to 9% (by weight of the total composition); andwherein the composition is not a gel and has a flowable texture with a viscosity in the range of 15 to 120 Pa·s at a shear rate of 1 s-1 at 25° C.2. The composition according to claim 1 , wherein the amount of the gelatinized starch is in the range of 1.5 to 5% (by weight of the total composition).3. The composition according to claim 1 , wherein the modified starch is a physically modified starch.4. The composition according to claim 3 , wherein the physically modified starch is selected from the group consisting of physically modified waxy corn starch claim 3 , physically modified tapioca starch claim 3 , physically modified potato starch and combinations thereof.5. The composition according to claim 1 , wherein the un-gelatinised starch is selected from the group consisting of un-gelatinized physically modified starch claim 1 , un-gelatinized native starch and combinations thereof.6. The composition according to claim 1 , wherein the composition further comprises fat ...

BAKED SNACK COATING USING WAXY CORN STARCH

A coated foodstuff is made using two starch components. One is a spray cooked agglomerated waxy corn starch as having a peak time to hydration viscosity of between about 5.5 and about 7.5 minutes. The snack has unique expansion and hardness properties compared to coatings made from other corn starches, in embodiments the snack has a coating that expands to between about 1.7 and about 2.6 mm, a hardness of between about 3000 and about 3750 grams, or a hardness-to-expansion ratio of about 1200:1 to about 2200:1 g/mm. 1. A coated foodstuff comprising:an edible substrate having a moisture content of less than about 5%; and a first starch characterize by being a spray cooked agglomerated waxy corn starch having a time to peak hydration viscosity of between 5.5 and 7.5 minutes; and', 'a second starch being a starch or flour; and', 'wherein the first and second starch are mixed in a weight ratio of between about 3:1 and about 1:3., 'a coating comprising at least one layer of a mixture comprising'}2. The coated foodstuff of having a coating characterized by an expansion of between about 1.7 and about 2.6 mm.3. The coated foodstuff of having a coating characterized by a hardness of between about 3000 and about 3750 grams.4. The coated foodstuff of having a coating characterized by a hardness-to-expansion ratio of about 1100:1 to about 2200:1 g/mm.5. The coated food stuff of wherein the edible substrate is a nut claim 1 , seed claim 1 , legume claim 1 , or vegetable.6. The coated foodstuff of wherein the second starch is wheat flour.7. The coated foodstuff of wherein the second starch is a wheat flour.8. The coated foodstuff of wherein the wheat flour is unmodified.9. The coated foodstuff of wherein a test coating of the coated foodstuff consisting of between 10 layers of equal parts spray dried agglomerated waxy corn starch and unmodified wheat flour claim 1 , each layer adhered to the peanut with a syrup of sucrose and water claim 1 , and each layer adhered in a pan-coater ...

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. 1. A 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.2. The pasta product of that has been produced by cold extrusion.3. The pasta product of claim 1 , wherein the pasta further incorporates guar gum.4. The pasta product of claim 1 , wherein the pasta further incorporates rice flour.5. The pasta product of claim 1 , wherein the pasta further incorporates corn starch.6. The pasta product of . wherein the pasta further incorporates potato starch and/or tapioca starch.7. The pasta product of claim 1 , wherein the pasta further incorporates at least 10% by mass of fresh whole egg.8. The pasta product of claim 1 , wherein the xanthan gum comprises between about 2.0% and about 3.0% of the pasta.9. The pasta product of claim 1 , wherein the pasta product has: an energy content of product is between 5500 and 80001 kJ/kg; a protein content of between 2.5% and 5.5% by mass; a total fat content of between 3.0% and 5.0%; and a total carbohydrate content of between 20% and 30%.10. A method of manufacturing filled gluten-free or low-gluten pasta product claim 1 , such as ravioli claim 1 , tortellini claim 1 , agnolotti or the like claim 1 , wherein said pasta incorporates a low-gluten or gluten free flour and xanthan gum claim 1 , said method incorporating the steps of:mixing all raw materials;cold extruding said mixture into sheets, preferably at a temperature of ≦34° C. and preferably at a pressure of ≧75 Bar; andadding the pasta filling to the pasta and forming the pasta into the desired shape.11. The method of claim 10 , wherein the pasta is a non-filled pasta product and the extrusion temperature is 32° C. and the pressure is 80 ...

PRODUCTION OF HIGH QUALITY DURUM WHEAT HAVING INCREASED AMYLOSE CONTENT

The present invention provides compositions and methods of altering/improving Durum wheat phenotypes. Furthermore, methods of breeding Durum wheat and/or other closely related species to produce plants having altered or improved phenotypes are provided. 155-. (canceled)57. The method of claim 56 , wherein the durum wheat grain comprises the previously existing mutant durum SGP-A1 allele claim 56 , and where the previously existing mutant durum SGP-A1 allele of step (a) comprises a 29 bp deletion as found in PI-330546 wheat line.58. The method of claim 56 , wherein the durum wheat grain comprises the previously existing mutant durum SGP-B1 allele claim 56 , and where the previously existing mutant durum SGP-B1 allele of step (a) encodes an amino acid substitution from aspartic acid to asparagine at an amino acid position corresponding to amino acid 327 of SEQ ID No. 6.59. The method of claim 56 , wherein the durum wheat grain comprises the previously existing mutant durum SGP-B1 allele claim 56 , and where the previously existing mutant durum SGP-B1 allele of step (a) encodes an amino acid substitution from aspartic acid to asparagine at an amino acid position corresponding to amino acid 622 of SEQ ID No. 6.60. The method of claim 56 , comprising an additional step of crossing the plant from step (d) with itself or with a second plant for one or more generations to produce a durum wheat plant that is homozygous for the mutant SGP-A1 and SGP-B1 alleles.61. The method of claim 60 , wherein the durum wheat plant that is homozygous for the SGP-A1 and SGP-B1 mutant alleles produces high amylose grain claim 60 , and wherein the proportion of amylose in the starch of said high amylose grain is greater than about 38% as measured by differential scanning calorimetry analysis.62. The method of claim 60 , wherein the durum wheat plant that is homozygous for the SGP-A1 and SGP-B1 mutant alleles produces high amylose grain claim 60 , and wherein the proportion of amylose in the ...

FOOD COMPOSITIONS THAT ENHANCE NITRIC OXIDE MEDIATED SIGNALLING

The invention comprises compositions and methods for improving exercise performance, reducing muscle fatigue and improving recovery of muscle tissue after exercise. One method includes administering a composition of a plant-derived nitrate and a cocoa-derived product daily and before exercise. The synergistic combination of nitrate and cocoa polyphenols acts to improve exercise performance and to improve recovery from a strenuous exercise bout. 124.-. (canceled)25. A method of improving exercise performance , reducing muscle fatigue , or improving post-exercise recovery comprising:a.) providing a food product comprising 100-200 mg of a plant-derived nitrate as an extract of a plant material and 2 to 5 g of cocoa powder, or the equivalent amount of a flavanol-containing cocoa solids product, where the cocoa is not treated with alkali conditions during processing into cocoa powder or cocoa solids;b.) administering the food product daily to a subject, wherein a maximum of 200 mg of the plant-derived nitrate and a maximum of 5 g of the flavanol-containing cocoa are administered per day; andc.) administering the food product 3 to 4 hours prior to a first exercise period, whereby the subject's ability to generate nitric oxide after the first exercise period is improved over that possible when solely a nitrate is administered or solely a cocoa product is administered prior to exercise.26. The method of claim 25 , wherein the cocoa powder is present at approximately 2.5 to 5 g claim 25 , or the equivalent amount of cocoa solids is present.27. The method of claim 25 , wherein the cocoa solids comprise a chocolate liquor claim 25 , a cocoa bean extract claim 25 , a low fat cocoa powder claim 25 , a defatted cocoa powder claim 25 , or a non-fat cocoa powder.28. The method of claim 25 , wherein the plant-derived nitrate is selected from one or more of beet claim 25 , rhubarb claim 25 , arugula claim 25 , hawthorne claim 25 , or other nitrate-rich fruit or vegetable or extracts ...

TAKOYAKI MIX

Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature. 1. A takoyaki mix , comprising:from 70 to 99.7% by mass of cereal flour; andfrom 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.2. The takoyaki mix according to claim 1 , wherein the thermo-reversible gelling agent has a sol-gel transition temperature of from 38° C. to 90° C.3. The takoyaki mix according to claim 1 , wherein the thermo-reversible gelling agent is at least one selected from the group consisting of methyl cellulose claim 1 , hydroxypropyl methylcellulose claim 1 , and curdlan.4. The takoyaki mix according to claim 1 , further comprising:from 0.3 to 5% by mass of a starch.5. A method of producing a takoyaki mix claim 1 , the method comprising mixing from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.6. A takoyaki batter claim 1 , comprising the takoyaki mix according to .7. The takoyaki batter according to claim 6 , further comprising from 6 to 40 parts by mass of an oil or fat based on 100 parts by mass of the takoyaki mix.8. The takoyaki batter according to claim 6 , further comprising from 12 to 75 parts by mass of egg based on 100 parts by mass of the takoyaki mix.9. A method of producing takoyaki claim 6 , the method comprising baking the takoyaki batter according to . The present invention relates to a takoyaki mix and to takoyaki batter and takoyaki each made from the mix.In general, takoyaki is a baked food prepared by heating a special pan with molds, pouring wheat flour-containing liquid batter into the heated pan, putting ingredients such as octopus and red pickled ginger ...

FOOD AND BEVERAGE PRODUCT

A method for forming a grain-based cereal paste that includes preparing a mixture of the paste and water at a target first cereal-to-water weight ratio, boiling the mixture for a target boiling duration of time, cooling the mixture to a prescribed temperature for a target cooling duration of time, adding enzymes to the mixture, the amount of enzymes calculated based on a dry weight of the paste in the mixture, maintaining the mixture with added enzymes for a specified duration of time at a specified temperature, preparing a dehydrated mixture by removing water from the mixture to result in a prescribed moisture content for the dehydrated mixture, admixing a plant based oil to the dehydrated mixture at a prescribed oil-to-mixture weight ratio, and milling the dehydrated mixture containing the admixed plant based oil to prepare a paste with a particle size in a range of 1 to 120 microns. 1. A method of forming a grain-based cereal paste comprising:preparing a mixture of the paste and a water at a target first cereal-to-water weight ratio;boiling the mixture for a target boiling duration of time;cooling the mixture to a prescribed temperature after the boiling, wherein the cooling is performed for a target cooling duration of time;adding enzymes to the mixture, wherein an amount of enzymes is calculated based on a dry weight of the cereal paste in the mixture;maintaining the mixture with added enzymes for a specified duration of time at a specified temperature;preparing a dehydrated mixture by removing water from the mixture to result in a prescribed moisture content for the dehydrated mixture;admixing a plant-based oil to the dehydrated mixture at a prescribed oil-to-mixture weight ratio; andmilling the dehydrated mixture containing the admixed plant-based oil to prepare a paste with a particle size in a range of 1 to 120 microns.2. The method of claim 1 , wherein the target first cereal-to-water weight ratio is in a range of one-to-one to one-to-ten weight ratio.3. ...

TEXTURISED SEAFOOD ANALOGUE PRODUCTS, USE OF PEA STARCH AND POTATO STARCH TO REPLACE EGG WHITE AND METHOD OF PREPARATION

The present invention relates to the use of pea starch to replace egg white in texturised seafood analogue products. The invention also relates to a texturised seafood analogue product substantially free of egg white comprising pea starch and potato starch. The invention further relates to a method of preparation of said texturised seafood analogue products. 1. A texturised seafood analogue product substantially free of egg white comprising from 0.5 to 10 wt. % of pea starch and from 0.5 to 10 wt. % of potato starch , based on the total weight of the product , wherein the egg white is present in less than 1 wt. % based on the total weight of the product.2. The texturised seafood analogue product according to wherein the egg white is present in less than 0.9 wt. % claim 1 , 0.8 wt. % claim 1 , 0.7 wt. % claim 1 , 0.6 wt. % claim 1 , most preferably less than 0.5 wt. % based on the total weight of the product.3. The texturised seafood analogue product according to wherein said texturised seafood analogue product comprises from 2.5 to 10 wt. % of pea starch based on the total weight of the product claim 1 , preferably from 0.5 to 8 wt. % or from 2.5 to 8 wt. % claim 1 , more preferably from 2.5 to 5 wt. % claim 1 , based on the total weight of the product.4. The texturised seafood analogue product according to claim 1 , wherein said texturised seafood analogue product comprises from 2.5 to 10 wt. % of potato starch based on the total weight of the product claim 1 , preferably from 0.5 to 8 wt. % or from 2.5 to 8 wt. % claim 1 , more preferably from 2.5 to 5 wt. % claim 1 , based on the total weight of the product.5. The product according to claim 1 , wherein the ratio pea starch/potato starch is comprised between 2/1 to 1/6 claim 1 , preferably between 1/1 to 1/4.6. The product according to claim 1 , wherein the texturised seafood analogue product meat- or soy-based products are present in an amount of less than 1 wt % claim 1 , based on the total weight of the product ...

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. 1. An edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a 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{'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) where processable denotes the bran-like material has an oil holding capacity (OHC) of from 0.7 to 1.5; ...

Snack Food Pellets

A starch-based snack food pellet for manufacturing an expanded snack food, the pellet being essentially free of sodium chloride and comprising a starch matrix, the starch matrix including a crystalline fraction and an amorphous fraction, wherein the weight ratio of the crystalline fraction to the amorphous fraction is from 0.52 to 0.60. 1. A starch-based snack food pellet for manufacturing an expanded snack food , the pellet being essentially free of sodium chloride and comprising a starch matrix , the starch matrix including a crystalline fraction and an amorphous fraction , wherein the weight ratio of the crystalline fraction to the amorphous fraction is from 0.52 to 0.60.2. A starch-based snack food pellet according to wherein the weight ratio of the crystalline fraction to the amorphous fraction is from 0.54 to 0.58.3. A starch-based snack food pellet according to wherein the starch matrix includes potato starch.4. A starch-based snack food pellet according to wherein the starch matrix comprises a first crystalline starch composition and a second amorphous starch composition.5. A starch-based snack food pellet according to wherein the first and second starch compositions have been blended together to form the starch matrix.6. A starch-based snack food pellet according to wherein the first starch composition comprises a majority of crystalline starch and a minority of amorphous starch claim 4 , and the second starch composition comprises a majority of amorphous starch and a minority of crystalline starch.7. A starch-based snack food pellet according to wherein the first starch composition comprises at least 25 wt % crystalline starch based on the weight of the first starch composition claim 6 , and the second starch composition comprises at least 80 wt % amorphous starch based on the weight of the second starch composition.8. A starch-based snack food pellet according to wherein the starch matrix includes from 75 to 95 wt % claim 4 , optionally from 80 to 90 wt % ...

STARCH-BASED EGG WHITE EXTENDER IN BAKED FOODSTUFFS

A composition useful as an extender for egg whites in a baked foodstuff comprising a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is provided. Also provided is a method of replacing egg whites in a baked foodstuff comprising adding a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers, to replace a portion of the egg whites in a baked foodstuff. A baked foodstuff comprised of egg whites, wherein at a portion of the egg whites are replaced with a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is also provided. It has been found that if xanthan gum of a relatively coarse grind is used as a partial replacement for egg whites to prepare a baked foodstuff, such as an angel food cake, then improved properties of the baked foodstuffs are obtained as compared to the use of xanthan gum of a relatively fine grind. 1. A composition useful as a replacement for egg whites in a baked foodstuff comprising a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum , said granular xanthan gum having a mean particle size greater than 40 micrometers.2. The composition of claim 1 , wherein the mean particle size is greater than about 45 micrometers.3. The composition of claim 1 , wherein the mean particle size is greater than about 100 micrometers.4. The composition of claim 1 , wherein the mean particle size is from about 100 micrometers to about 200 micrometers.5. The composition of claim 1 , wherein the ratio of mean particle size to median particle size is less than about 1.5:1.6. The composition of claim 1 , wherein the weight ratio of non-waxy wheat starch to granular xanthan gum is from about 9:1 to about ...

ORAL FOOD CHALLENGE MEAL FORMULATIONS

This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.

COMPOSITIONS COMPRISING WHEY PROTEIN AND STARCH

The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise native starch. Such compositions have a good processability and texture. 1. An aqueous composition comprising:water,at least 8.0% by weight of whey protein, andnon-pregelatinized native starch,wherein the pH is of from 5.0 to 9.0.2. The composition according to claim 1 , wherein the native starch is waxy maize native starch.3. The composition according to claim 1 , wherein the native starch has an amylose content of from 0% to 50%.4. The composition according to claim 1 , wherein the concentration of native starch is of from 0.1% to 1.0%.5. The composition according to claim 1 , wherein the concentration of whey protein is at least 10.0%.6. The composition according to claim 1 , wherein the pH is of from 6.5 to 7.5.7. The composition according to claim 1 , having a viscosity at 10° C. at 64 sof lower than 1500 mPa·s.8. The composition according to claim 1 , having a gel strength of lower than 8000 g.9. The composition according to claim 1 , comprising at most 8.0% by weight of sugar.10. The composition according to claim 1 , further comprising a calcium complexing agent.11. The composition according to claim 10 , wherein the calcium complexing agent is phosphate.12. The composition according to claim 1 , wherein the whey protein is a whey protein isolate.13. A process of making the composition according to claim 1 , comprising the steps of:a) preparing an aqueous mixture comprising the water and the non-pregelatinized native starch, andb) heat-treating at a temperature of at least 70° C.14. The process according to claim 13 , wherein step a) comprises a step of adding the whey protein claim 13 , then adding the non-pregelatinized native starch.15. The process according to claim 13 , wherein step b) is performed by Direct Steam Injection.16. The process according to claim 13 , further comprising a homogenization step c).17. The process according to claim ...

EMULSIFIED SAVOURY FOOD CONCENTRATE

The present invention relates to an emulsified savoury food concentrate comprising: a) 12-60 wt. % water; b) 10-70 wt. % oil, said oil being selected from triglycerides, diglycerides and combinations thereof; c) 12-40 wt. % of non-chemically modified, non-gelatinised starch; d) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na+, K+ and combinations thereof; e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), lysophosphatidylinositol (LPI) and combinations thereof; wherein ([PC]+[LPC])/([PI]+[LPI])<5; wherein water and oil together represent at least 40 wt. % of the food concentrate and wherein water and oil are present in a weight ratio of 80:20 to 20:80 This emulsified savoury food concentrate offers the advantage that it can be readily dispersed in hot aqueous liquids. The oil and the starch contained in the concentrate assists in producing a ready-to-eat savoury product with a creamy, thick mouthfeel, especially once the starch component has been substantially gelatinised. The savoury food concentrate has excellent shelf-stability and is easy to manufacture. 1. An emulsified savoury food concentrate comprising:a) 12-60 wt. % water;b) 10-70 wt. % edible oil, said oil being selected from triglycerides, diglycerides and combinations thereof;c) 12-40 wt. % of non-chemically modified, non-gelatinised starch;{'sup': +', '+, 'd) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na, K and combinations thereof;'}e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), ...

Starch-Based Edible Coating Compositions and Uses Thereof

Starch-based edible coating compositions for preserving food products are disclosed. The starch-based coatings comprise both a polymerized starch, comprising intertwined amylopectin chains and/or amylose chains, and native (unmodified) and/or modified starch granules dispersed in a liquid carrier. When the starch granules are heated to a temperature to induce swelling, the swollen starch granules become embedded in the intertwined amylopectin and/or amylose chains, improving physical properties of the coating needed to extend shelf-life of food products. Also disclosed are coatings made from the coating compositions, methods of making the coatings, and methods of applying the coatings to food products. 1. A liquid coating composition for coating a food product , the liquid coating composition comprising:(a) a liquid carrier;(b) a polymerized starch comprising amylopectin chains and/or amylose chains dispersed in the liquid carrier; and(c) starch granules of at least one native starch, modified starch, or a combination thereof dispersed in the liquid carrier.2. The composition of claim 1 , wherein the liquid carrier is water.3. The composition of claim 1 , wherein the polymerized starch is derived from corn starch claim 1 , rice starch claim 1 , wheat starch claim 1 , potato starch claim 1 , cassava starch claim 1 , pea starch claim 1 , or a combination thereof.4. The composition of claim 1 , wherein the polymerized starch comprises from 1% to 99% by weight amylose and 99% to 1% by weight amylopectin.5. The composition of claim 1 , wherein the starch granules are selected from the group consisting of corn starch claim 1 , rice starch claim 1 , wheat starch claim 1 , potato starch claim 1 , cassava starch claim 1 , pea starch claim 1 , and combinations thereof.6. The composition of claim 1 , wherein the starch granules have a size in the range of 1 micron to about 100 microns.7. The composition of claim 1 , wherein the polymerized starch is present in the composition ...

STARCH-BASED TEXTURIZERS FOR LOW PROTEIN YOGURT, YOGURT COMPOSIITON AND METHOD OF MAKING THE YOGURT COMPOSITION

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof. 1. A low protein yogurt composition comprising:a. at least one dairy ingredient, dairy alternative ingredient, or mixture thereof; andb. a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt composition comprises less than 2.9% dairy protein content by weight of said composition.2. The composition of claim 1 , wherein said composition comprises an effective amount of said texturizing agent to thicken claim 1 , gel claim 1 , or thicken and gel the low protein yogurt composition.3. The composition of claim 1 , wherein said composition further comprises water.4. The composition of claim 1 , wherein said composition further comprises a viscosity of at least about 800 claim 1 , 900 claim 1 , 1000 claim 1 , 2000 claim 1 , 3000 claim 1 , or 4000 centipoise claim 1 , and wherein said texturizing agent is a viscosifier and said composition comprises an effective amount of the texturizing agent to provide the viscosity.5. The composition according to claim 4 , wherein said viscosity is measured according to a viscosity measurement test set forth in Example 1d.6. The composition of claim 1 , wherein said composition further comprises a gel strength of at ...

Low-Color Starch Materials and Methods for Making and Using Same

The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a waxy tapioca starch, the method comprising providing a waxy tapioca starch, and contacting the waxy tapioca starch with an aqueous decolorizing liquid, the aqueous decolorizing liquid being selected from the group consisting of an aqueous alkaline liquid, and an aqueous surfactant liquid; and substantially removing the aqueous decolorizing liquid from the waxy tapioca starch. 130-. (canceled)31. A method for preventing color formation in a waxy tapioca starch , the method comprisingproviding a waxy tapioca starch, and an aqueous alkaline liquid, and', 'an aqueous surfactant liquid; and, 'contacting the waxy tapioca starch with an aqueous decolorizing liquid, the aqueous decolorizing liquid being selected from the group consisting of'}substantially removing the aqueous decolorizing liquid from the waxy tapioca starch.32. The method according to claim 31 , wherein the aqueous decolorizing liquid is an alkaline composition.33. The method according to claim 32 , wherein the aqueous alkaline liquid has a pH in the range of 7.5 to 12.34. The method according to claim 32 , wherein the aqueous alkaline liquid has a pH in the range of 8 to 9.9.35. The method according to claim 32 , wherein the aqueous alkaline liquid includes one or more of a carbonate base claim 32 , a bicarbonate base claim 32 , and a hydroxide base.36. The method according to claim 31 , wherein the aqueous decolorizing liquid is an aqueous surfactant liquid that includes a surfactant.37. The method according to claim 36 , wherein the surfactant is an anionic surfactant.38. The method according to claim 36 , wherein the surfactant is a nonionic surfactant.39. The method according to claim 35 , wherein the surfactant of the aqueous decolorizing liquid has an HLB value of at least about 11.40. The method according to claim 31 , wherein the aqueous decolorizing ...

HIGHLY DISPERSIBLE DEXTRIN AND PRODUCTION METHOD THEREFOR

The present invention provides dextrin particles at a low cost which may be used as a component of thickeners that are good in dispersibility in moisture, etc. Fibrous dextrin particles. A thickener comprising the fibrous dextrin particles. A food comprising the fibrous dextrin particles. A method of preparing fibrous dextrin particles, comprising spray drying a dextrin solution with a viscosity of 100 mPa·s or more. 1. Fibrous dextrin particles.2. The fibrous dextrin particles of claim 1 , wherein the thickness thereof is 0.01-1000 μm and the length thereof is at least 3 times the thickness thereof.3. The fibrous dextrin particles of claim 2 , wherein the thickness thereof is 0.1-100 μm.4. A thickener comprising the fibrous dextrin particles of .5. A food comprising the fibrous dextrin particles of .6. A method of preparing fibrous dextrin particles claim 1 , comprising spray drying a dextrin solution with a viscosity of 100 mPa·s or more. The present invention relates to a highly dispersible dextrin and a method for producing the same.Swallowing movement is performed by various nervous systems and muscle systems working in coordination, but this movement may be hindered due to old age or various diseases. Persons with such swallowing disorder may accidentally swallow food not into esophagus but into the respiratory tract or the like (aspiration) with a higher probability compared to healthy persons. This problem of aspiration occurs more frequently in low viscosity liquid foods (e.g., water, soup, moisture-containing food, etc.) than in solid foods. In order to prevent aspiration, thickeners are used which change the texture of liquid foods to sol- or gel-like texture. As such thickeners, polysaccharide thickeners like agar, gelatin, starch, guar gum, xanthan gum, locust bean gum, etc. or combinations thereof have been frequently used (Patent Document No. 1: Japanese Patent No. 4694109).Currently, thickeners most commonly used in nursing care sites or medical ...

PLANT-BASED PRODUCT AND PROCESS

A process for producing a plant-based food product includes providing a suspension including starch and protein, heating the suspension to obtain a warm suspension, preparing a suspension including partly hydrolyzed starch by treating the warm suspension with at least one starch degrading enzyme, subjecting the suspension including partly hydrolyzed starch to heat treatment to obtain a heat-treated suspension including the partly hydrolyzed starch, cooling the heat-treated suspension, and fermenting and/or acidifying the suspension including the partly hydrolyzed starch, and further cooling and/or adding jam, beta-glucan, flavoring and/or additives to said suspension, and obtaining a plant-based food product. 123.-. (canceled)24. A method for producing a plant-based food product comprising the steps of:a. providing a suspension comprising starch and protein by mixing water and at least one plant-based raw material containing starch and protein,b. heating said suspension to obtain a warm suspension, with a temperature of 50 to 70° C.,c. preparing a suspension comprising partly hydrolyzed starch by treating said warm suspension with at least one starch degrading enzyme to obtain a suspension comprising partly hydrolyzed starch,d. subjecting said suspension comprising partly hydrolyzed starch to heat treatment obtain a heat-treated suspension comprising partly hydrolyzed starch,e. cooling said heat-treated suspension comprising partly hydrolyzed starch,f. at least one of fermenting and/or acidifying the suspension obtained in step e., and at least one of cooling and/or adding jam, beta-glucan, flavoring and/or additives to said suspension, andg. obtaining a plant-based food product.25. The method according to claim 24 , wherein the temperature of the suspension in step a. is between 5 and 42° C.26. The method according to claim 24 , wherein said plant-based raw material comprises beta-glucan claim 24 , and that the process further comprises a step of treating the ...

Breadcrumb mix

A breadcrumb mix that successfully provides high-quality breaded and cooked food with good appearance and texture is provided. The breadcrumb mix comprises a breadcrumb modifier containing from 20 to 90 mass % of a protein material, from 1 to 60 mass % of a thickener, and from 0.1 to 5 mass % of an oil or fat. The breadcrumb mix comprises from 5 to 40 parts by mass of the breadcrumb modifier relative to 100 parts by mass of breadcrumbs.

LOW-DIGESTIBLE LEGUME STARCH

The invention relates to legume starches having a slowly digestible starch (SDS) content of 30 to 34% by weight, characterized in that they also have a very slowly digestible starch (vSDS) content of 34 to 40% by weight. 15-. (canceled)6. A legume starch with a content of slowly digestible starch (SDS) comprised between 30 and 34% by weight , wherein it also has a content of very slowly digestible starch (vSDS) , comprised between 34 and 40% by weight.7. The starch according to claim 6 , wherein the legume starch is selected from the group of pea claim 6 , bean claim 6 , broad bean claim 6 , field bean claim 6 , lentil claim 6 , alfalfa claim 6 , clover and lupin starches claim 6 , and is particularly pea starch.8. The starch according to claim 6 , wherein it has a total slowly and very slowly digestible starch content of more than 64% by weight.9. A method for determining the vSDS content of a legume starch claim 6 , this content being determined by measuring the glucose release by extending the ENGLYST digestion to its end claim 6 , defined by the plateau reached at time 420 minutes.10. Use of a method for determining the vSDS content of a legume starch claim 6 , this content being determined by measuring the glucose release by extending the ENGLYST digestion to its end claim 6 , defined by the plateau reached at time 420 minutes claim 6 , to obtain a starch according to . The present invention relates to legume starches, in particular pea starches, with a slowly digestible starch (SDS) content of between 30 and 34% by weight, further characterized by a very slowly digestible starch (vSDS) content of between 34 and 40% by weight (a standard deviation of 2% is tolerated on these values given inter-experimental variability).The present invention also relates to the use of this controlled content of slowly (SDS) and very slowly (vSDS) digestible starches in order to select batches of pea starches with a total content of slowly and very slowly digestible starch ...

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一种香菇调味料产品及其制备方法

本发明涉及一种香菇调味料产品及其制备方法。香菇调味料产品，按重量份计算，包括以下组分：香菇粉2-15份，味精20-50份，呈味核苷酸二钠0.2-3份，酵母抽提物0.5-5份，水解植物蛋白0.5-5份，玉米淀粉2-8份，白糖3-10份，盐20-60份。本发明的香菇调味料营养丰富，形态良好，风味浓郁，口感鲜美自然；产品速溶性好；长时间加热不会出现粘锅；产品抗吸潮性好；所有配料均适合素食者食用，并且不含肉类成分、洋葱、大蒜等素食爱好者不喜欢食用的元素，能够适合于大部分人群。

Aleuronic product and method of its production

FIELD: food industry. SUBSTANCE: invention concerns method of production of aleuronic product which contains particles consisting of grain aleuronic cells, in particular, wheat aleuronic cells. Particles consisting of grain aleuronic cells are fine-grained. Greatest length size is within aleuronic cells diameter to 500 microns. Aleuronic product offered under invention is produced by preparation of bolting in particular wheat bolting consisting of aleuronic components and non-aleuronic components. Aleuronic components are separated from non-aleuronic components so that mixture is produced consisting of separate aleuronic components and separate non-aleuronic components. Mixture moisture is set at 10-20 water wt %. Mixture is fine grinded (microgrinded) using grating rolling grinder with at least one pair of rollers travelling with different surface rates and mutually pressed. Thus grain aleuronic particle fraction is separated with greatest length size within 10-100 microns. EFFECT: development of effective production method of aleuronic product. 26 cl, 4 dwg, 2 tbl ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 335 142 (13) C2 (51) ÌÏÊ A23L 1/10 (2006.01) B02C 9/04 (2006.01) A23K 1/10 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005129280/13, 13.01.2004 (30) Êîíâåíöèîííûé ïðèîðèòåò: 20.02.2003 DE 10307401.5 (73) Ïàòåíòîîáëàäàòåëü(è): ÁÞËÅÐ Àà (CH) (43) Äàòà ïóáëèêàöèè çà âêè: 10.02.2006 R U (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 13.01.2004 (72) Àâòîð(û): ËÀÓÊÑ Éîçåô (CH), ÔÎÍ ÐÅÄÈÍà Âàëüòåð (CH), ÂÈÄÌÅÐ Ãàñïàðä (CH) (45) Îïóáëèêîâàíî: 10.10.2008 Áþë. ¹ 28 2 3 3 5 1 4 2 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: DE 3921023 Ñ, 18.04.1979. WO 0215711 À, 28.02.2002. US 4746073 À, 24.05.1988. SU 1099995 À, 30.06.1984. RU 2017527 Ñ1, 15.08.1994. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 20.09.2005 2 3 3 5 1 4 2 R U (87) Ïóáëèêàöè PCT: WO 2004/073416 ...

一种排毒养颜代餐粉

本发明公开了一种排毒养颜代餐粉，由以下重量份的原料制成：麦仁2‑5份、糙米2‑5份、小米2‑5份、薏苡仁2‑5份、红枣2‑5份、赤小豆2‑5份、枸杞子1.5‑4份、黑豆1.5‑3份、黄豆1.5‑3份、高粱米1.5‑3份。制备方法为：将上述所有原料洗净，沥干，红枣去核；所有原料低温烘焙，打粉，过80‑100目筛，按比例混合，包装成20g/袋。本发明采用麦仁、糙米、小米、薏苡仁、红枣、赤小豆、枸杞子、黑豆、黄豆和高粱米加工的粉末混合而成，制成的代餐粉含有丰富的纤维素、氨基酸、蛋白质、矿物质等，营养丰富、口感好、食用方法简单、安全可靠、无毒副作用，且其热量低、饱腹感强，具有理气活血、排毒养颜的功效，可长期食用。

Non-glutineus waxy varieties flour and its production method

FIELD: food industry. SUBSTANCE: waxy varieties flour pH is not regulated during thermal treatment, at a temperature of at least 160°C. The waxy varieties flour may be represented by wheat, rice, maize, barley, sorghum, potato and manioc flour. EFFECT: thermally treated waxy varieties flour has less loss of viscosity in comparison with untreated waxy varieties flour, has good stability under the conditions of low temperature storage and may substitute chemically cross-linked starches. 22 cl, 18 dwg, 9 tbl, 10 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 469 540 (13) C2 (51) МПК A21D 2/00 (2006.01) A21D 6/00 (2006.01) C08B 30/00 (2006.01) A21D 2/18 (2006.01) A21D 2/36 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010104672/13, 25.07.2008 (24) Дата начала отсчета срока действия патента: 25.07.2008 (73) Патентообладатель(и): ШИ Юн-Чэн (US) R U Приоритет(ы): (30) Конвенционный приоритет: 11.07.2007 US 60/958,985 11.07.2008 US 12/172,204 (72) Автор(ы): ШИ Юн-Чэн (US) (43) Дата публикации заявки: 20.08.2011 Бюл. № 23 2 4 6 9 5 4 0 (45) Опубликовано: 20.12.2012 Бюл. № 35 (56) Список документов, цитированных в отчете о поиске: US 6451121 B2, 17.09.2002. US 6221420 B1, 24.04.2001. Бутковский В.А. и др. Технологии зерноперерабатывающих производств. - М.: ИНТЕРГРАФ СЕРВИС, 1999. 2 4 6 9 5 4 0 R U (86) Заявка PCT: IB 2008/001955 (25.07.2008) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.02.2010 (87) Публикация заявки РСТ: WO 2009/007841 (15.01.2009) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры" (54) НЕКЛЕЙКАЯ МУКА ВОСКОВИДНЫХ СОРТОВ И СПОСОБ ЕЕ ПОЛУЧЕНИЯ (57) Реферат: Изобретение относится к муке восковидных сортов и способам ее получения, включающим термообработку. Во время термообработки, при температуре по меньшей мере 160°C, pH муки восковидного сорта не регулируют. В качестве муки восковидных сортов могут ...

Processing method of food additive for processed foodstuff

The preparation of the food additive (I) comprises the steps of (1) kneading rook wood (referred to as Gn) powder 20 parts with 10% acidulant solution 22 parts, (2) mixing with starch 53% and tamarinth gum 25%, (3) drying at 30-60 degree.C by hot air and (5) crushing to 30-100 mesh size. The another one consists of (1) kneading Gn powder with acidulant solution, (2) drying, (3) adding tamarinth gum and starch. The acid is selected from lactate, vinegar, citrate, malate, tartarate or alum. The shelf life of meat foods such as boiled fish paste, sausage or ham is extended to 5 days without spoilling.

A composition of rice beverage and process of preparing the same

본 발명은 쌀음료 조성물 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 백미 및 현미를 별도로 가공하는 공정을 채택하여, 백미 가공시 볶음공정을 생략하고 엿류 제조공정의 온도, 시간 및 효소함량을 조절하여 열 안정성을 강화시키고, 현미 가공시 볶음공정은 실시하되 분쇄 및 엿류 제조공정을 생략함으로써, 충분한 미생물 살균을 위해 레토르트 살균을 하면서도 열에 의한 갈변을 방지하여 백미 고유의 흰 빛깔을 유지하고 영양소 파괴를 최소화 할 수 있는 풍미가 우수한 쌀음료 조성물 및 그 제조방법에 관한 것이다. The present invention relates to a rice beverage composition and a method for manufacturing the same, and more particularly, by adopting a process of processing white rice and brown rice separately, omitting the roasting process during processing of white rice and adjusting the temperature, time and enzyme content of the malt production process By strengthening the thermal stability and roasting process of brown rice, but skipped grinding and malt manufacturing process, while maintaining retort sterilization for sufficient microbial sterilization to prevent browning by heat to maintain the white color of white rice and destroy nutrients It relates to a rice drink composition excellent in flavor and a method for producing the same can be minimized.

돼지감자를 이용한 어묵 및 그 제조방법

본 발명은 돼지감자를 이용한 어묵 및 그 제조방법에 관한 것으로서, 구체적으로는 돼지감자분말과 물을 혼합하여 제조한 돼지감자물을 어묵반죽물에 첨가하여 어묵을 제조함으로써, 어묵의 맛, 향, 풍미 및 조직감 등의 향상과 더불어 돼지감자의 대표적인 유효성분인 이눌린과 함께 각종 영양성분을 다량 포함하여 우수한 소비자 기호도 및 건강기능성을 가지는 돼지감자를 이용한 어묵 및 그 제조방법에 관한 것이다.

一种全谷物营养粉及其制作方法

本发明公开了一种全谷物营养粉及其制作方法，全谷物营养粉包括原料和辅料，该全谷物营养粉原料包括以下重量份数配比:50g糙米、50g玉米、50g糯米、20g小米、30g黑米、30g薏仁米、30g高粱米、30g小麦、10g燕麦、20g荞麦、15g大麦、10g糜子、15g黍子、10g籽粒苋、20g麻子；辅料包括以下重量份数配比：20g冰糖末、30g核桃粉、30g奶粉；本发明全谷物营养粉具有较高的营养价值，且营养均衡、口感细腻、味道独特，同时容易携带，食用方便，非常适合居家、旅游、出差人士及工作繁忙但又需要平衡补充营养的人群使用。

Rolled dumplings with cheese and manufacturing method of the same

본 발명의 치즈굴림만두는 쌀가루 100중량부에 대하여 당면 20 내지 40중량부, 두부 20 내지 40중량부, 치즈 30 내지 50중량부, 고기류 30 내지 50중량부, 야채 50 내지 60중량부, 견과류 5 내지 10중량부 및 양념 10 내지 20중량부로 조성된 만두소와 감자전분으로 이루어져 있고, 또한 본 발명의 감자전분으로 감싼 치즈를 함유하는 츠즈굴림만두의 제조공정은 상기 만두소 성분들을 균일하게 혼합하여 반죽화한 후 손바닥으로 둥글게 원형태를 만든 후 감자 전분가루에 3 내지 4회 굴려서 환 형상의 만두를 수작업 후 30분 내지 1시간 숙성시키는 과정을 거치고, 찜솥에서 5 내지 10분간 찌는 공정으로 이루어진 것을 특징으로 한다. Cheese roll dumplings of the present invention based on 100 parts by weight of rice flour, 20 to 40 parts by weight of vermicelli, 20 to 40 parts by weight of tofu, 30 to 50 parts by weight of cheese, 30 to 50 parts by weight of meat, 50 to 60 parts by weight of vegetables, 5 parts by weight of nuts The manufacturing process of Tsuzu Gullim Mandu, which consists of dumpling stuffing and potato starch composed of 10 to 10 parts by weight and 10 to 20 parts by weight of seasoning, and also contains cheese wrapped in potato starch of the present invention, is kneaded by uniformly mixing the ingredients of the dumpling stuffing. After making a round shape with the palm of your hand, roll it 3 to 4 times in potato starch powder, and after manually aging the round dumplings for 30 minutes to 1 hour, and steaming for 5 to 10 minutes in a steamer. do.

Manufacturing method for cake using red yeast rice and cake using red yeast rice manufactured by the same

본 발명은 홍국쌀 떡의 제조방법 및 이에 의해 제조된 홍국쌀 떡에 관한 것이다. 본 발명에 따른 홍국쌀 떡의 제조방법은 홍국쌀, 소금, 찹쌀, 설탕, 정제수 및 타피오카 전분을 포함하는 재료를 준비하는 떡 재료 준비 단계(S100); 상기 재료중에서 찹쌀을 세척한 후 불리는 찹쌀 불림 단계(S200); 상기 불려진 찹쌀을 분쇄하여 찹쌀가루를 제조하는 찹쌀가루 제조 단계(S300); 상기 재료중에서 홍국쌀을 불리는 홍국쌀 불림 단계(S400); 상기 재료들을 혼합하여 떡 재료 혼합물을 제조하는 떡 재료 혼합물 제조 단계(S500); 상기 떡 재료 혼합물을 보관하여 숙성시키는 떡 재료 혼합물 숙성 단계(S600); 상기 숙성된 떡 재료 혼합물에 스팀을 공급하여 증기로 가열하여 증숙하는 떡 재료 혼합물 증숙 단계(S700); 상기 증숙된 떡 재료 혼합물에 압력을 가하여 펀칭하는 떡 재료 혼합물 펀칭 단계(S800); 및 상기 펀칭된 떡 재료 혼합물을 성형하여 떡을 제조하는 성형 단계(S900)를 포함한다. 상기한 구성에 의해 본 발명에 따른 홍국쌀 떡의 제조방법은 홍국쌀과 각종 첨가물을 이용하여 떡을 제조함으로써 영양과 맛이 우수할 뿐만 아니라 영양학적으로 균형잡혀 건강을 중요시하는 현대 소비자의 기호도를 충족시킬 수 있는 홍국쌀 떡을 제조할 수 있다. The present invention relates to a method for producing hongguk rice rice cakes and to hongguk rice rice cakes prepared thereby. The method for producing a red rice cake according to the present invention includes a rice cake material preparation step (S100) of preparing a material containing red yeast rice, salt, glutinous rice, sugar, purified water and tapioca starch; Soaking glutinous rice after washing the glutinous rice from the ingredients (S200); A glutinous rice flour manufacturing step of pulverizing the soaked glutinous rice to produce glutinous rice flour (S300); Soaking hongguk rice from among the ingredients (S400); A rice cake material mixture manufacturing step (S500) of mixing the ingredients to prepare a rice cake material mixture; A rice cake material mixture aging step of storing and aging the rice cake material mixture (S600); A rice cake material mixture steaming step (S700) of supplying steam to the aged rice cake material mixture and heating it with steam (S700); A rice cake material mixture punching step of punching by applying pressure to the steamed rice cake material mixture (S800); And it comprises a molding step (S900) of manufacturing the rice cake by molding the punched rice cake material mixture. According to the above-described configuration, the method for producing rice cakes of red rice ...

鱼肉糍及其加工方法

本发明公开了一种鱼肉糍及其加工方法，一种鱼肉糍，其特征在于，为鱼糜与谷物粉和/或豆类粉混合并熟制得到的食品，其中鱼糜与谷物粉和/或豆类粉的质量比例为1:2-1:4，所述谷物粉和/或豆类粉不包括单一的面粉成分。优选鱼肉糍中包括糯米粉。其加工方法为将鱼糜与谷物粉和/或豆类粉经过擂溃或斩拌混合均匀，之后依次经醒面、熟制、裹粉得到成品。本发明以鱼类蛋白和植物淀粉为主料，将传统点心和海鲜结合在一起，生产的制品具备良好的营养价值和商业价值；本发明的鱼肉糍为一种鱼糜的新制品，结合了鱼糜的丰富营养与谷物粉和/或豆类粉的独有滋味和特性，丰富了鱼糜制品的种类。

Instant Kimchi Seasoning Composition Using Unpolished Rice and Production Method Thereof

본 발명은 현미밥을 이용한 즉석 김치양념 조성물 및 그 제조방법에 관한 것으로서, 보다 상세하게는 황태, 다시마, 건표고, 디포리, 대파, 양파 및 사과를 물에 넣고 끓여 육수를 제조하는 단계; 상기 육수에 건고추, 마늘, 생강, 양파, 멸치젓, 까나리액적, 새우젓, 청각 및 현미밥을 혼합하고 분쇄하여 초기 김치양념을 제조하는 단계; 및 상기 초기 김치양념에 고춧가루를 첨가하여 최종 김치양념을 제조하는 단계;를 포함하는 즉석 김치양념 조성물의 제조방법 및 상기 방법으로 제조된 즉석 김치양념 조성물에 관한 것이다. 본 발명의 김치양념 소(무, 파, 갓 등)를 넣지 않고 포장한 김치양념 조성물로 감칠맛과 칼칼한 맛이 강하고 신김치보다는 갓 담은 새김치를 위한 레시피로써 맛의 균일성과 저장성이 증진된다. The present invention relates to an instant kimchi seasoning composition using brown rice and a method for producing the same, and more particularly, preparing boiled broth by putting yellow, seaweed, dried shiitake, defolie, leek, onion, and apple into water; Preparing an initial kimchi seasoning by mixing and grinding the dried red pepper, garlic, ginger, onion, anchovy chopsticks, canary drop, shrimp chop, auditory and brown rice; And adding a red pepper powder to the initial kimchi seasoning to prepare a final kimchi seasoning. The method relates to a method of preparing an instant kimchi seasoning composition, and an instant kimchi seasoning composition prepared by the above method. Kimchi seasoning composition (packed without radish, green onions, etc.) of the present invention with a kimchi seasoning composition is strong in flavor and stiff taste, and as a recipe for fresh kimchi containing fresh rather than sour kimchi is improved taste uniformity and shelf life.

Noodles for diet and manufacturing method for the same

본 발명은 다이어트용 면 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 소비자들의 다양한 기호나 니즈를 충족할 수 있는 새로운 레시피의 다이어트용 면 및 그 제조방법에 관한 것이다. 보다 구체적으로, 다이어트에 도움이 되는 재료를 이용하고 배변활동에 도움이 되는 재료를 첨가하여 면을 제조함으로써, 맛이 좋을 뿐만 아니라 밀가루 양은 줄이고 영양 성분 함량은 높이며, 포만감을 주며 배변까지 좋게 하여 면을 좋아하지만 살이 찐다는 부담으로부터 벗어나고픈 사람들이 거부감 없이 취식할 수 있는 새로운 레시피의 다이어트용 면 및 그 제조방법에 관한 것이다. 본 발명에 따른 다이어트용 면의 제조방법은, 면의 제조방법에 있어서, 정제수, 밀가루, 타피오카 전분 및 다이어트 영양 재료를 혼합하여 다이어트용 면 반죽을 제조하는 단계(S1); 상기 다이어트용 면 반죽을 1차 숙성하는 단계(S2); 상기 1차 숙성한 다이어트용 면 반죽을 밀어서 펼쳐 1차 성형하는 단계(S3); 상기 1차 성형한 다이어트용 면 반죽을 2차 숙성하는 단계(S4); 및 상기 2차 숙성한 다이어트용 면 반죽을 면 형태로 성형하여 다이어트용 면을 제조하는 단계(S5);를 포함하는 것을 특징으로 한다. The present invention relates to a diet noodle and a manufacturing method thereof, and more particularly, to a new recipe diet noodle and a manufacturing method thereof that can satisfy various tastes and needs of consumers. More specifically, by making noodles by using ingredients that help in diet and adding ingredients that help with bowel movements, noodles are not only tasty, but also reduce the amount of flour and increase the nutrient content, give a feeling of satiety, and improve bowel movements. It relates to a new recipe for diet noodles that people who like to eat but want to escape from the burden of gaining weight can eat without objection, and a method for manufacturing the same. The manufacturing method of noodles for diet according to the present invention comprises the steps of: preparing a noodle dough for diet by mixing purified water, wheat flour, tapioca starch, and diet nutritional ingredients (S1); First aging the diet for the noodle dough (S2); Step (S3) of pressing and spreading the first aged diet noodle dough for primary molding; Secondary aging of the firstly molded diet for diet (S4); and manufacturing noodles for diet by molding the second aged diet noodle dough into a noodle shape (S5).

Hollow confectionery goods and such goods production method

FIELD: food industry. SUBSTANCE: invention relates to hollow confectionary goods obtained with usage of soya beans as an initial raw materials and to such goods production method. One proposes hollow confectionary goods produced by way of baking of dough containing soya beans, starch and preliminarily gelated starch; the components are contained at the following ratio: soya beans - 1 - 80 weight parts per 100 weight parts of dough (in terms of dry substance); starch - 10 - 60 weight parts per 100 weight parts of dough (in terms of dry substance); preliminarily gelated starch - 5 - 50 weight parts per 100 weight parts of dough (in terms of dry substance). Additionally, one proposes the said hollow confectionary goods manufacture method involving the following stages: 1) obtainment of dough containing soya beans, starch and preliminarily gelated starch and (2) dough baking. EFFECT: invention is aimed at manufacture of a food product providing for consumption of all the nutritional components of soya beans, having no raw soya beans flavour, having a pleasant taste and aroma, a form easy for consumption and increased content of soya beans; such product may be easily consumed by children or adults. 13 cl, 3 tbl, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 565 725 C2 (51) МПК A21D 13/08 (2006.01) A23G 3/54 (2006.01) A23L 1/20 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2013122742/13, 19.10.2011 (24) Дата начала отсчета срока действия патента: 19.10.2011 (72) Автор(ы): ЯМАДА, Каору (JP) (73) Патентообладатель(и): ОЦУКА ФАРМАСЬЮТИКАЛ КО., ЛТД. (JP) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 27.11.2014 Бюл. № 33 R U 19.10.2010 JP 2010-234488 (45) Опубликовано: 20.10.2015 Бюл. № 29 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 20.05.2013 (86) Заявка PCT: 2 5 6 5 7 2 5 (56) Список документов, цитированных в отчете о поиске: JP 2004305164 A, 04.11.2004. US ...

Jajang sauce using soybean paste with barley

본 발명은 보리된장을 이용한 짜장소스의 제조방법에 관한 것으로 상세하게는 간장을 빼지 않고 3년 이상 장시간 숙성시켜 검은색을 띄는 보리된장을 이용한 짜장소스의 제조방법에 관한 것으로, 본 발명의 짜장소스는 식용유나 돼지기름으로 장시간 미리 볶아줄 필요 없으며, 본 발명의 짜장소스에 채소와 고기를 첨가하여 볶아 주는 것으로 짜장이 완성되므로 조리법이 간단하고 조리시간이 단축되는 효과가 있으며, 장기 숙성된 된장을 사용하기 때문에 된장의 섭취로 인해 인체에 미치는 건강기능적 효과를 기대할 수 있고, 지방을 많이 사용하지 않아도 되기 때문에 기존의 짜장에 비해 지방의 섭취를 줄일 수 있 효과가 있으며, 관능적인 면에서 종래의 짜장과 거의 유사한 검은 색과 맛을 내는 효과가 있다.

Rice processed food extended its distribution period and method for manufacturing thereof

The present invention relates to a rice processed food having an extended shelf life and a process for producing the rice processed food, the method comprising the steps of: (A) adding water to a rice processed food mixture containing rice flour, rice flour and brown rice flour, (B) placing the kneaded product in an extrusion molding machine and extruding the kneaded product through a steaming process; (C) cooling the extruded rice processed food and then immersing it in a first alcoholic mixture to perform a primary alcohol treatment; (D) freezing and thawing the primary processed rice processed food; And (E) immersing the thawed rice processed food in a second alcoholic mixture to carry out a secondary alcohol treatment, thereby extending the shelf life of processed foods such as rice noodle soup or rice cake soup with high moisture content to 8 months And discoloration does not occur.

一种葛仙米补硒速溶营养粉及其制备方法

本发明公开了一种葛仙米补硒速溶营养粉，包括以下重量份的原料：葛仙米500‑1000重量份、富硒食叶草小分子肽粗提粉100‑200重量份、雨生红球藻虾青素粗提粉50‑100重量份、冰叶日中花100‑150重量份、莲子心20‑30重量份、嫩麦草40‑50重量份、嫩麦粒浆20‑30重量份、嫩玉米粒浆30‑40重量份、食盐20‑30重量份、柠檬酸10‑15重量份、小苏打10‑20重量份、甜草根汁100‑200重量份、纤维素酶10‑20重量份、木瓜蛋白酶10‑20重量份。本发明具有补硒、提高人体免疫力、抗衰老、改善记忆力、促进肠道蠕动的功效，使用温水便能快速溶解成为澄明的液体，小孩及老龄人食用十分安全。

가공 쌀가루를 함유하는 즉석 푸딩 제조 방법 및 푸딩용 프리-믹스

본 발명은 호화 볶음 쌀가루 또는 습식 쌀가루에 검류 등의 조미료를 배합한 프리-믹스를 사용하여 즉석 푸딩을 제조하는 방법과, 즉석 푸딩을 제조하기 위해 사용된 프리-믹스에 관한 것이다. 본 발명에 따라 제조된 푸딩은 전처리 된 가공 쌀가루를 이용하여 보관이 용이하며, 짧은 시간 내에 조리를 통하여 섭취할 수 있다. 따라서 단순한 디저트가 아니라 식사 대용으로도 활용될 수 있으며, 식감 및 풍미가 우수하여 소비자의 기호에 적합하다.

Process for producing rice flour improved in processability

본 발명은 가공적성을 향상시킨 쌀가루의 제조방법에 관한 것으로, 보다 구체적으로는 준비된 쌀의 이물질을 선별하고 세척하는 제1공정; 세척된 쌀을 8-10시간 침지하는 제2공정; 상기 침지 공정 후 물기를 제거한 다음, 5-6시간 통풍이 잘 되는 응달에서 건조시키는 제3공정; 7-10분간 180-250℃의 스팀을 가하여 쌀을 익히는 제4공정; 130-160℃에서 30∼40분간 쌀의 수분함량이 5-15％가 되도록 2차적으로 건조시키는 제5공정 및 상기에서 건조된 쌀을 500-1500 메쉬로 분쇄하는 제6공정;을 포함하여 이루어지는 것을 특징으로 한다. The present invention relates to a method for producing rice flour improved in processability, and more particularly, to a method for producing rice flour, which comprises a first step of screening and washing foreign substances of prepared rice; A second step of immersing the washed rice for 8-10 hours; A third step of removing water after the immersion step and then drying in a well-ventilated shade for 5-6 hours; A fourth step in which rice is cooked by applying steam at 180 to 250 DEG C for 7 to 10 minutes; A fifth step of drying the rice so that the moisture content of the rice is 5 to 15% at a temperature of 130 to 160 캜 for 30 to 40 minutes, and a sixth step of pulverizing the dried rice to 500 to 1500 mesh, . 쌀가루, 쌀 가공, 가공성 Rice flour, rice processing, processability

Collagen-vegetable composition for food products

FIELD: food industry. SUBSTANCE: invention relates to food industry. Collagen and vegetal composition for food products contains dry hydrolysate of fish skin 60-70 with molecular weight of collagen fibres 200-300 kDa, flax seed flour 20-35, and American artichoke (Helianthus tuberosus) tuber flour 10-15. Initial components are expressed in weight parts. EFFECT: invention is aimed at improving water binding ability, structural and mechanical properties, and increasing nutritive value in food products by adding this composition into them. 1 cl, 1 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 583 660 C1 (51) МПК A23J 1/10 (2006.01) A23J 1/14 (2006.01) A23J 3/04 (2006.01) A23J 3/14 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2015117907/10, 13.05.2015 (24) Дата начала отсчета срока действия патента: 13.05.2015 (45) Опубликовано: 10.05.2016 Бюл. № 13 2 5 8 3 6 6 0 R U (54) КОЛЛАГЕНО-РАСТИТЕЛЬНАЯ КОМПОЗИЦИЯ ДЛЯ ПИЩЕВЫХ ПРОДУКТОВ (57) Реферат: Изобретение относится к пищевой компоненты выражены в мас.ч. Изобретение промышленности. Коллагено-растительная направлено на увеличение влагосвязывающей композиция для пищевых продуктов содержит способности, улучшение структурносухой гидролизат из кожи рыб 60-70 с механических свойств и повышение пищевой молекулярной массой коллагеновых волокон 200ценности в пищевых продуктах при добавлении 300 кДа, муку из семян льна 20-35 и муку из композиции в них. 1 табл. клубней топинамбура 10-15. Исходные Стр.: 1 C 1 C 1 Адрес для переписки: 107140, Москва, ул. Верхняя Красносельская, 17, ФГБНУ "ВНИРО", отдел правового обеспечения и патентоведения, Шульгиной Т.В. 2 5 8 3 6 6 0 (56) Список документов, цитированных в отчете о поиске: RU 2260357 C2, 20.09.2005. RU 2007926 C1, 28.02.1994. RU 2192148 C2, 10.11.2002. (73) Патентообладатель(и): Федеральное государственное бюджетное научное учреждение "Всероссийский научноисследовательский институт рыбного хозяйства и океанографии" ...

Quinquagenarian formula health rice flour and preparation method thereof

本发明公开了一种中老年配方保健米粉及其制备方法，以巨胚米胚芽10-12%，小麦胚芽8-10%，富硒巨胚糯糙米15-18%，黑米种皮5-8%，红米种皮5-8%，海带5-7%，紫菜4-6%，黑芝麻5-8%，莲子8-10%，葵花籽8-10%，脱脂奶粉8-12%、低聚异麦芽糖4-6%为原料，经膨化、粉碎、过筛、调配、包装等工艺制得适合中老年人及糖尿病人食用的中老年配方保健米粉。该保健米粉富含γ-氨基丁酸、硒、钙、大米肽、谷胱甘肽、黄酮类化合物、生物碱、氨基酸、微量元素、维生素、胡萝卜素、花青素和强心甙等功能成分，长期食用可提高免疫力、预防老年痴呆、癌症、高血压等心血管疾病。

Manufacturing method for pasta and pasta manufactured by the same

The present invention relates to a pasta manufacturing method and pasta manufactured thereby. According to the present invention, the pasta manufacturing method includes: a step of making sprout by preparing barley seeds and soaking and germinating the seeds; a step of making hard-steamed barley by heating the sprout with water; a step of separating and storing some of the hard-steamed barley, and then, mixing the separated and stored barley with zymogen; a step of fermenting the hard-steamed barley mixed with the zymogen; a step of making a fermented hard-steamed barley material by mixing the fermented hard-steamed barley with the rest; a step of mixing the fermented hard-steamed barley material with a wild herb extract and a dendropanax extract; a step of making nurungji by pressing and heating the hard-steamed barley material mixed with the extracts and then drying the material; a step of making nurungji powder by grinding the nurungji; a step of preparing ingredients, which comprise tapioca starch, salt, purified water, butter, starch syrup, strong flour, egg yolk, and guar gum in addition to the nurungji powder, and then, weighing and mixing the ingredients at a predetermined weight ratio; a step of making dough by stirring and aging the mixture; a step of making pasta noodles with the dough; and a step of making pasta with the noodles. According to the present invention, since pasta noodles are made of sprout powder with plenty of nutrients and pasta is made with the noodles, a soft mouthfeel and plenty of nutrients are able to be provided and its nice flavor is able to satisfy the preference of consumers.

glutinous rice cake with oat powder

본 발명은 귀리를 첨가한 구운 찰떡에 관한 것으로, 본 발명의 귀리를 포함한 구운 찰떡은 귀리의 영양성분을 함유하고 있으며, 떡을 오븐에 굽는 방법을 통해 실온에서 저장수명을 연장하고, 유통을 원활하게 할 수 있으며, 쌀 소비를 증대하는데 유용하게 이용할 수 있을 것이다. The present invention relates to a baked glutinous rice cake with oats added, wherein the roasted rice cake containing the oats of the present invention contains the nutritional ingredients of oats, and extends shelf life at room temperature and smoothly flows through baking the rice cake in an oven. It can be useful for increasing rice consumption.

Anti-aging health-preserving flour and preparation method thereof

本发明公开了一种抗衰老养生面粉，是由下述重量份的原料制成：全麦面粉150-200、玉米蛋白粉15-20、香菇粉6-8、黑豆10-15、黑芝麻20-30、蓝莓20-30、玫瑰果10-15、西番莲8-10、黑枸杞3-4、桑葚2-3、绞股蓝2-3、黄精1-2、熟地黄3-4、秦艽1-2、石榴籽2-3、覆盆子4-5、营养添加剂3-5；本发明将多种具有抗衰老、健脾益胃、强身壮阳、改善睡眠、排毒养颜等功效的原料加工制成面粉，添加多种水果使其果香浓郁，口感丰富，成品面粉细腻光滑，长期食用由其制成的面食能够防癌抗癌、延年益寿、提高人体免疫力。

Beverage composition comprising roasted-grain powder with improved stability against precipitation

본 발명은 침전에 대하여 향상된 안정성을 갖는 곡물분말 함유 음료 조성물에 관한 것으로, 보다 상세하게는, 분쇄장치를 이용하여 초미세 분쇄처리된 곡물분말(또는 미숫가루), 감미제, 안정제 및 유화제를 포함하여, 기존의 곡물분말을 이용한 음료와는 달리 식감과 목넘김성 등의 음용성이 우수하고, 침전에 대하여 향상된 안정성을 갖는 등 저장 안전성을 개선시킨 곡물분말 함유 음료 조성물에 관한 것이다. TECHNICAL FIELD The present invention relates to a cereal powder-containing beverage composition having improved stability against precipitation, and more particularly, to a cereal powder-containing beverage composition having an improved stability against precipitation, and more particularly to a cereal powder- And a cereal powder-containing beverage composition which is improved in storage stability, such as superior in solubility such as texture and necking property unlike beverage using existing grain powder, and improved stability against precipitation.

Composition for removing hangover and improving liver function

The present invention relates to a composition for curing hangover and improving liver function, which can be used for treating and preventing hangover, comprising: 8.0-12.0 wt% of Protaetia brevitarsis larva powder; 65.0-80.0 wt% of plant mixed powder; 8.0-12.0 wt% of corn starch; 3.0-5.0 wt% of wild flower honey; 0.9-1.2 wt% of a tangerine flavor mixing agent; 0.9-1.1 wt% of a peppermint flavor mixing agent; 0.9-1.1 wt% of a Protaetia brevitarsis larva enzyme treated composite composition; and 0.4-0.6 wt% of calamansi concentrated powder. The composition according to the present invention has an effect of controlling blood alcohol concentration by assisting alcohol decomposition enzyme activity, has an excellent effect of protecting liver cells through a strong antioxidant action, and has an effect of recovering fatigue after drinking, thereby being expected to help to improve health of modern people who have frequent get-togethers.

Mixture of grains

본 발명은 곡물 혼합물에 관한 것으로써, 발아현미 분말, 찰 보리 분말, 쌀눈 분말, 청차조 분말 및 귀리 분말을 혼합하여 제조되어 곡물에 함유되어 있는 영양소를 고르게 흡수할 수 있으며, 경우에 따라서는 누룽지에 뿌려서 간편하게 섭취 가능한 곡물 혼합물에 관한 것이다. 또한, 본 발명은 곡물 혼합물의 주재료인 발아현미, 찰 보리, 쌀눈, 청차조 및 귀리를 준비하는 공정(S110); 곡물 혼합물의 주재료를 각각 찌는 공정(S120); 곡물 혼합물의 주재료를 각각 건조하는 공정(S130); 곡물 혼합물의 주재료를 각각 볶는 공정(S140); 곡물 혼합물의 주재료를 50 내지 300mesh로 각각 분말 화하는 공정(S150); 및 각각 분말 화된 주재료를 혼합하는 공정(S160);을 포함하는 것을 특징으로 한다. The present invention relates to a grain mixture, which is prepared by mixing germinated brown rice powder, barley powder, rice flake powder, green tea powder and oat powder to uniformly absorb nutrients contained in grains, and in some cases, nurungji It is about a grain mixture that can be eaten on a convenient basis. In addition, the present invention provides a process for preparing germinated brown rice, barley, rice snow, green tea and oats which are the main ingredients of the grain mixture (S110); Steaming the main ingredients of the grain mixture, respectively (S120); Drying each main material of the grain mixture (S130); Roasting the main ingredients of the grain mixture, respectively (S140); Powdering the main material of the grain mixture into 50 to 300 mesh, respectively (S150); And a step (S160) of mixing the powdered main materials, respectively.