A server device, characterized by comprising: comprising: a memory and at least one processor configured to: detect a second cooking process performed by a user who is cooking according to a cooking recipe involving a first cooking process; and in a case where a predetermined condition that the second cooking process detected by the detection unit deviates from the first cooking process is met, performs control for outputting a modified cooking recipe resulting from subjecting the first cooking process to at least one of reordering relevant steps, adding a step, or removing a step based on a configuration of the first cooking process and a configuration of the second cooking process that meets the predetermined condition.

A server device, characterized by comprising: comprising: a memory and at least one processor configured to: detect a second cooking process performed by a user who is cooking according to a cooking recipe involving a first cooking process; and in a case where a predetermined condition that the second cooking process detected by the detection unit deviates from the first cooking process is met, performs control for outputting a modified cooking recipe resulting from subjecting the first cooking process to at least one of reordering relevant steps, adding a step, or removing a step based on a configuration of the first cooking process and a configuration of the second cooking process that meets the predetermined condition.

Alkyl ether amines are used as foam control compounds in foodstuff processing. The alkyl ether amines can be used at various stages during industrial processing of vegetables, fruits, and plants, such as potatoes and beets. The alkyl ether amines are generally of lower molecular weights and therefore easily transported to the foam layer to break the foam structure. Further, the alkyl ether amines are water soluble and therefore can be readily removed from the food processing system.

Alkyl ether amines are used as foam control compounds in foodstuff processing. The alkyl ether amines can be used at various stages during industrial processing of vegetables, fruits, and plants, such as potatoes and beets. The alkyl ether amines are generally of lower molecular weights and therefore easily transported to the foam layer to break the foam structure. Further, the alkyl ether amines are water soluble and therefore can be readily removed from the food processing system.

A solid food composition which achieves both chewy texture and easiness in biting off is provided. A solid food composition includes a foodstuff containing insoluble dietary fibers. The solid food composition contains edible part and insoluble dietary fiber localized site of one or more foodstuffs containing insoluble dietary fibers. The content of the foodstuff is 5 to 95 mass %, insoluble dietary fiber content is equal or greater than 3 mass %, moisture content is less than 30 mass %, 50% integrated diameter of particle size in aqueous dispersion of the solid food composition after ultrasonication is more than 5 μm and 1,000 μm or less and an average of minimum differential value is equal or greater than −900 kN/m.sup.2%.

An inspection apparatus includes a container, first and second detectors, and a controller. The container stores a specimen. The first detector detects a substance emitted by the specimen stored in the container. The second detector detects a different component than the substance in the atmosphere inside the container. The controller corrects the result of detection of the substance by the first detector on the basis of the component detected by the second detector and judges a quality of the specimen.

An inspection apparatus includes a container, first and second detectors, and a controller. The container stores a specimen. The first detector detects a substance emitted by the specimen stored in the container. The second detector detects a different component than the substance in the atmosphere inside the container. The controller corrects the result of detection of the substance by the first detector on the basis of the component detected by the second detector and judges a quality of the specimen.

Methods and systems for making wet condiments are provided. In one example, a method for making a plurality of wet condiments of different types comprises: selecting a packet containing a dry rehydratable condiment for mixture into a container, the packet being selected from among a plurality of different packets corresponding to different types of dry rehydratable condiments having different intended condiment viscosity; adding a liquid into the container up to an indicia of the container, the indicia corresponding to a pre-determined quantity of the liquid for the selected packet; transferring the dry rehydratable condiment of the selected packet into the container; enclosing the container; mixing the dry rehydratable condiment and the liquid to generate one of the wet condiments; and repeating the above steps to generate each of the plurality of wet condiments, wherein the plurality of wet condiments have different viscosity among each other.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.