The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other soft or semi-soft solid food products containing high levels of alcohol, and improved processes for their preparation. More specifically, embodiments of the invention provide improved processes for providing alcoholic food products that retain a creamy texture and favorable homogeneity, stability and viscosity over a wide range of temperatures commonly used during storage and serving. The invention further provides alcohol-containing food products characterized by particularly advantageous physical properties, nutritional values and palatability.

The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of the invention relate to novel stabilizers for semisolid compositions, to alcohol-containing semisolid food compositions comprising them, and to processes for the preparation and use thereof. Further, the invention in embodiments thereof provides non-liquid food products containing a high alcohol content, which are stable at room temperature and do not necessitate the use of gelling agents or other chemical stabilizers.

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 3×10.sup.3 and equal to or less than 5×10.sup.4; 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.

The present invention provides a novel heat cooking spring roll in which the crispness of the spring roll skin after deep-frying is retained. More specifically, as fillings for the spring roll, there are used fillings in which a first filling and a second filling are included, at least a part of the surface of the first filling is covered with the second filling, and the moisture value of the second filling is lower than that of the first filling.

The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

A food material processing mechanism, a food material processing method and a food manufacturing method which enable highly accurate bending of a sheet-shaped flexible food material such as a skin are provided. A food material processing mechanism includes a conveyance unit and a processing unit. A conveyance unit conveys a sheet-shaped flexible food material in a conveyance direction. A processing unit forms a bending reference portion being a reference portion for bending, in the flexible food material being conveyed by the conveyance unit. The processing unit includes a reference formation unit and a pressing unit. The reference formation unit locally applies a force to the flexible food material to form the bending reference portion. The pressing unit presses the flexible food material against the conveyance unit at least temporarily while the reference formation unit forms the bending reference portion in the flexible food material.

Implementations of a hand-held multi-purpose kitchen tool are provided. In some implementations, the hand-held multi-purpose kitchen tool comprises a handle for holding and using the hand-held multi-purpose kitchen tool and a body comprising a plurality of surfaces and features configured to prepare food and to protect a user's hand while preparing food.

In some implementations, a method for using the hand-held multi-purpose kitchen tool comprises holding the hand-held multi-purpose kitchen tool with the handle and using one or more of the surfaces and features of the hand-held multi-purpose kitchen tool to prepare food and/or to protect the user's hand while preparing the food.

Provided herein are compositions and methods to make and use engineered cells, for the purpose of increasing the cell density of a culture comprising metazoan cells and for the production of a cultured edible product.

A method for producing a plant-based soup base includes mixing and then emulsifying a raw material containing flavored oil and fat and plant milk cream.

A system and method for monitoring a characteristic of a material by measuring electrical or magnetic properties of the material. The system includes a material monitoring device having at least one electrode and at least one magnetic coil, and is in communication with a machine learning model trained to recognize characteristics of the material based on electrical and magnetic properties of the material. The material can be stimulated with an electrical stimulus or stimulating magnetic field, and an electrical response signal or magnetic response signal can be measured. Applications to monitoring water quality, beverages, foodstuffs, and other characteristics of materials is discussed.