A method for preparing Cordyceps militaris nano-composite powder with protein-polysaccharide complex coacervation stability. The method includes sorting, drying, crushing suspending Cordyceps militaris ultrafine powder, emulsifying primarily, re-emulsifying, adjusting pH value and conducting spray drying. The emulsion stability after primary emulsification is not high, so re-emulsification technology is increased, and lactalbumin with higher emulsifying property and higher nutritional value are adopted as enhanced emulsifier, thus enhancing stability of an emulsifying system. The network envelopment stability of polysaccharide colloidal xanthan gum or kudzu powder is used to consolidate the stability of the emulsifying system, and a Pickering emulsifying system with multilayer of solid particle stability is constructed. The system has high stability and can effectively and organically combine fully pulverized components of Cordyceps militaris into microcapsule composite powder, and the powder has good dispersity and has higher degree of homogenization after being dissolved in the water.

A method for preparing Cordyceps militaris nano-composite powder with protein-polysaccharide complex coacervation stability. The method includes sorting, drying, crushing suspending Cordyceps militaris ultrafine powder, emulsifying primarily, re-emulsifying, adjusting pH value and conducting spray drying. The emulsion stability after primary emulsification is not high, so re-emulsification technology is increased, and lactalbumin with higher emulsifying property and higher nutritional value are adopted as enhanced emulsifier, thus enhancing stability of an emulsifying system. The network envelopment stability of polysaccharide colloidal xanthan gum or kudzu powder is used to consolidate the stability of the emulsifying system, and a Pickering emulsifying system with multilayer of solid particle stability is constructed. The system has high stability and can effectively and organically combine fully pulverized components of Cordyceps militaris into microcapsule composite powder, and the powder has good dispersity and has higher degree of homogenization after being dissolved in the water.

A system for producing an edible arrangement including an appliance configured to cook an uncooked food product by providing energy to the uncooked food product on a substrate and a galley or meal cart housing the appliance.

An apparatus for manufacturing scorched rice, the apparatus includes an ingredient supply unit for supplying a scorched rice ingredient; a rotatable scorched rice formation unit which forms scorched rice and to which the scorched rice ingredient supplied from the ingredient supply unit is adhered; a heat supply unit for supplying heat to the scorched rice formation unit so that the scorched rice is formed; and a scorched rice separation unit for separating the scorched rice formed by the scorched rice formation unit.

An apparatus for manufacturing scorched rice, the apparatus includes an ingredient supply unit for supplying a scorched rice ingredient; a rotatable scorched rice formation unit which forms scorched rice and to which the scorched rice ingredient supplied from the ingredient supply unit is adhered; a heat supply unit for supplying heat to the scorched rice formation unit so that the scorched rice is formed; and a scorched rice separation unit for separating the scorched rice formed by the scorched rice formation unit.

Provided is a method which is capable of three-dimensionally forming a food into a desired shape such as a complicated shape or a hollow shape, using a starch powder as a raw material. The method for three-dimensionally forming a food using a starch powder as a raw material comprises the steps of: mixing a starch powder and water together to provide a mixture of the starch powder and the water; irradiating a part of the mixture with laser light to cause starch particles of the starch powder to swell due to the water to form swollen starch particles, followed by causing the swollen starch particles to gelatinize to form gelatinized starch particles, and causing the gelatinized starch particles to gelate, thereby obtaining gelated starch: and extracting the gelated starch from the mixture, wherein the step of irradiating includes irradiating the mixture with the laser light, according to a pattern predetermined based on a three-dimensional shape of a food.

There is provided a data processing device and a data processing method capable of customizing a dish made by a cooking robot according to a preference of a person who eats the dish. The data processing device (11) according to one aspect of the present technology generates recipe data including a data set used when a cooking robot (1) performs a cooking operation, the data set linking cooking operation data in which information regarding an ingredient of a dish and information regarding an operation of a cook in a cooking process using the ingredient are described, and cook biological data indicating a biological reaction of the cook measured in conjunction with progress of the cooking process. The present technology can be applied to a computer that controls cooking in a cooking robot.

A fondant press 10 for aiding food preparation comprises a first fabiform shaped side portion 16 and a second fabiform shaped side portion 17 which are angled relative to each other such that a planar lower surface 12 of the fondant press 10 is wider than a planar upper surface 11 of the fondant press 10; the upper and lower surfaces 11, 12 of the fondant press 10 have flanged rims 30, 31 which extend around the circumference of the side portions 16, 17 and are integrally formed with a first end portion 13 and a second end portion 14 of the fondant press 10 defining a pair of curved handles 20, 21 in the upper surface 11 of the end portions 13, 14; the lower surface 12 has a recess 15 formed within it for receiving a stamp.

A fondant press 10 for aiding food preparation comprises a first fabiform shaped side portion 16 and a second fabiform shaped side portion 17 which are angled relative to each other such that a planar lower surface 12 of the fondant press 10 is wider than a planar upper surface 11 of the fondant press 10; the upper and lower surfaces 11, 12 of the fondant press 10 have flanged rims 30, 31 which extend around the circumference of the side portions 16, 17 and are integrally formed with a first end portion 13 and a second end portion 14 of the fondant press 10 defining a pair of curved handles 20, 21 in the upper surface 11 of the end portions 13, 14; the lower surface 12 has a recess 15 formed within it for receiving a stamp.

A method for operating a food processing device includes an irradiation step. The food processing device includes a reaction vessel and a catalyst reactor. The reaction vessel receives a mixture in a liquid form including a raw material for a food product and water. The catalyst reactor is disposed in the reaction vessel. The catalyst reactor includes a reaction tube and a light source disposed in the reaction tube. The reaction tube has an outer surface on which a photocatalyst is provided, and transmits light emitted from the light source. The method for operating the food processing device includes the irradiation step of performing irradiation with light from the light source while water is in contact with the outer surface of the reaction tube in a period after a reaction product is removed from the reaction vessel and before a raw material is subsequently introduced into the reaction vessel.