The present disclosure relates to a method for producing bibim rice buns with excellent binding strength, more particularly, to a method for producing bibim rice buns having excellent binding strength, and retaining its complete shape, of which main and minor ingredients are not get loose during an additional secondary cooking because the outside is grilled, by inputting the pregelatinized waxy corn starch in a stir-frying stage and a mixing stage in the manner of divisional input so as to reinforce the biding strength, vacuum cooling bibim rice buns until a material temperature of ingredients reach 30 to 40 C. in a cooling stage, and heat treating the bibim rice buns in an oven cooking stage by drying with hot air in a first trial and grilling in a second trial.

Disclosed is a method for manufacturing a bibim rice burger, more particularly, a method for manufacturing a bibim rice burger, including: a bun producing process; a sauce producing process; and a burger assembling process, for a bibim rice burger which replaces existing burger buns with rice buns, and has a bibimbap dish shape, and in which lots of minor ingredients such as vegetables, eggs, and meat patty are mixed with hot pepper paste sauce.

A combination is provided comprising an ellagitannin composition, and an enzymatic composition comprising one or more ellagitannin enzymes, where the one or more ellagitannin enzymes comprise a tannin acyl hydrolase enzyme, a gallate decarboxylase enzyme, or a combination thereof. Methods of making and using combinations disclosed herein are also provided.

A combination is provided comprising an ellagitannin composition, and an enzymatic composition comprising one or more ellagitannin enzymes, where the one or more ellagitannin enzymes comprise a tannin acyl hydrolase enzyme, a gallate decarboxylase enzyme, or a combination thereof. Methods of making and using combinations disclosed herein are also provided.

Provided herein are processes to ferment sweet potatoes and the dairy alternative food products produced thereof. Sweet potatoes and water are blended to obtain a smooth sweet potato mixture and then optionally strained. The mixture is optionally pasteurized and cooled to an incubation temperature to enable the addition of live cultures of fermentation microbes which create the characteristic aroma and sour tang of a fermented dairy product. The product is then subsequently refrigerated for storage. In other embodiments the process relies on wild type fermentation without the addition of commercially prepared or other prepared live microbes. Additives and foods can be incorporated during various stages of the processes.

The invention includes a method of fermenting pepper mash, where the method includes agitating the mash in a fermentation tank at times. The agitation can be continuous, on a schedule, or intermittently. The method also includes the step of pumping the pepper mash into the tank leaving a headspace of inches. The invention also includes an apparatus of agitating the pepper mash in a fermentation tank, where the apparatus includes an agitator located in the interior of the tank, where the agitator is coupled to a power source for operating the agitator.

A plant-only bulking and texturizing system for food products is provided. The bulking and texturing system is prepared by mixing one or more plant-derived category of ingredients such as a plant-derived source of fat, a fruit puree, a source of fiber and protein, a source of starch, a source of cream and one or more sugars and/or sugar replacements in a blender at 18000-28000 RPM, at about 23 C. to 30 C. to obtain a first homogeneous mixture and pasteurizing the first homogeneous mixture by continuous mixing for about 15-30 minutes at a temperature of 68-75 degrees Celsius to obtain the plant-only bulking and texturing system for food products. The bulking and texturizing system may be incorporated individually or in combination in the system in a frozen food product (e.g., a plant-only ice cream) along with one or more other plant-derived ingredients or systems.

A plant-only anti-freezing and anti-caking system for a plant-only food product is provided. The plant-only anti-freezing and anti-caking system is produced by blending one or more plant-derived category of ingredients such as a plant-derived source of fat, a fruit puree, a source of lignin and cellulose fiber, a source of vegetable phytosterols and PUFAs (including omega-3 fatty acids), a source of lauric acid, (a medium-chain fatty acid), and one or more sugars and/or sugar replacements in a blender to obtain a first homogeneous mixture. The first homogeneous mixture is pasteurized by continuous mixing for about 15-30 minutes at a temperature of 68-75 degrees Celsius to obtain the plant-only anti-freezing and anti-caking system. The anti-freezing and anti-caking system is used individually or in a frozen food product (e.g., a frozen plant-only dessert product such as ice cream) along with one or more other plant-derived ingredients or systems.

A production method of an egg-like food is provided, including a step (A) of obtaining a gel-like material by mixing a liquid preparation containing alginic acids and a calcium salt aqueous solution and gelling the mixture, in which a concentration of the alginic acids is in a range of 0.1% to 10.0% by mass with respect to the liquid preparation, and a concentration of the calcium salt aqueous solution is in a range of 0.1% to 5.0% by mass.

An expanded snack food product comprising a rigid matrix defining a cellular structure, and a batter for making an expanded snack food product comprising a substrate, an emulsifier and starch. A method of manufacture and a kit is also disclosed.