It is provided a food product made from fresh food, wherein said food product comprises a first amount of fresh food and a second amount of fresh food and said fresh food may be a fresh fruit or vegetable. A method for preparing said food product is also provided.

A disclosed method addresses the problem of providing a method for producing dried pasta the texture of which when cooked, cold or frozen stored, and reheated by, for example, microwaving to be made eatable is comparable to that immediately after cooking. The method includes a step of preparing dough from a raw powder containing wheat flour having a protein content of 8 to 18 mass %, a step of extruding the dough under a vacuum pressure of 0 to 65 kPa at an extrusion pressure of 60 to 160 kgf/cm.sup.2 to form pasta, and a step of drying the pasta. The method also includes the step of adjusting the gluten vitality of the extruded pasta to 10 to 30%. The gluten vitality adjustment step may double as the drying step.

A disclosed method addresses the problem of providing a method for producing dried pasta the texture of which when cooked, cold or frozen stored, and reheated by, for example, microwaving to be made eatable is comparable to that immediately after cooking. The method includes a step of preparing dough from a raw powder containing wheat flour having a protein content of 8 to 18 mass %, a step of extruding the dough under a vacuum pressure of 0 to 65 kPa at an extrusion pressure of 60 to 160 kgf/cm.sup.2 to form pasta, and a step of drying the pasta. The method also includes the step of adjusting the gluten vitality of the extruded pasta to 10 to 30%. The gluten vitality adjustment step may double as the drying step.

Whole-legume food products and methods of making whole-legume food products are described.

Whole-legume food products and methods of making whole-legume food products are described.

Whole-legume food products and methods of making whole-legume food products are described.

Oral and enteral foods and processes for manufacturing the same from either fresh ingredients or powder ingredients are disclosed comprising: a high-protein meat group having a first predetermined percentage (%) weight; a high-protein vegetable group having a second predetermined percentage (%) weight; a carbohydrate having a third predetermined percentage (%) weight; a fiber having a fourth predetermined percentage (%) weight; water having a fifth predetermined percentage (%) weight, enzyme having a sixth percentage (%) weight; and a supplement of vitamins and minerals having a seventh percentage (%) weight, all enzymatically hydrolyzed to achieve a calorie density of 1 kcal/ml; a viscosity less than 100 cP; a peptide less than 10 kDa; a plurality of amino acids and vitamins.

Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

An object of the present invention is to provide a method for drying non-fried noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried noodles, a step of putting gelatinized noodle strings into a retainer, the retainer having one or more small holes in a bottom surface thereof so as to give a ratio of the total area of the small holes to the area of the bottom surface of the retainer of 30% or less, or having no small hole in the bottom surface, that is, the retainer having an aperture ratio of 0 to 30%, and blowing a high-speed air flow, preferably having a wind speed of 50 m/s or higher, from above the retainer toward the noodle strings in the retainer.