A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

The invention describes a process in which casein micelles suspended in an aqueous medium are treated with pulsed electric fields in order to produce casein micelles which contain at least one lipophilic compound as a preparation which is suspended in the aqueous medium. The preparation is characterized in that it has casein micelles and at least one lipophilic compound or consists thereof, wherein the lipophilic compound is connected to the casein micelles, preferably is encompassed by the casein micelles.

The invention describes a process in which casein micelles suspended in an aqueous medium are treated with pulsed electric fields in order to produce casein micelles which contain at least one lipophilic compound as a preparation which is suspended in the aqueous medium. The preparation is characterized in that it has casein micelles and at least one lipophilic compound or consists thereof, wherein the lipophilic compound is connected to the casein micelles, preferably is encompassed by the casein micelles.

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%.

A process for the production of instant alternative protein products, including plant based meat and more particularly to plant based products having the texture, appearance, and taste of meat or dairy. The instant meat or food analog material may be based on a Native Edestin Protein Isolate (NEPI). NEPI may be combined with water to form a protein hydrosol, followed by addition of oil, and heating in a microwave oven to set, thereby forming a hydrogel, or meat analog. The protein hydrosol may be mixed in a microwavable cup being comprised, preferably, of a porous material such as paper or plastic, and having dimensions conducive to forming a meat analog from the protein-fat hydrosol when heated in a microwave. Materials required for production of a meat analog at home from the NEPI may be provided as a convenient kit for production of an instant meat analog.

An outdoor cooking station configured to keep cooked food warm within a warming chamber of the cooking station. The cooking station includes a main body with frame components and panels, the panels coupled to the frame components so as to extend and define the warming chamber, the warming chamber positioned below heating elements supported by the main body. The warming chamber is fixedly positioned relative to the heating elements. The main body includes a door pivotably coupled to the main body and positioned along a front side of the main body, the door pivotably moveable between an open position and a closed position. With this arrangement, the door facilitates access to the warming chamber to place cooked food therein.

An outdoor cooking station configured to keep cooked food warm within a warming chamber of the cooking station. The cooking station includes a main body with frame components and panels, the panels coupled to the frame components so as to extend and define the warming chamber, the warming chamber positioned below heating elements supported by the main body. The warming chamber is fixedly positioned relative to the heating elements. The main body includes a door pivotably coupled to the main body and positioned along a front side of the main body, the door pivotably moveable between an open position and a closed position. With this arrangement, the door facilitates access to the warming chamber to place cooked food therein.

A preparation method of a konjac granule includes the following steps: step 1: dissolving a konjac powder in hot water; step 2: subjecting a mixed solution obtained in step 1 to sterilization; step 3: conducting enzymatic hydrolysis at 50° C. to 70° C. for 2 h to 6 h; step 4: conducting enzymatic inactivation; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding a fully-dissolved sodium alginate solution and a flavor-modulating substance to a mixed solution obtained in step 5, and thoroughly mixing; and step 7: calcification and gelation: adding a calcium solution to a mixed solution obtained in step 6 for gelation to obtain the konjac granule. The preparation method improves the compactness of the konjac granule, increases a gel strength, and is conducive to extending a shelf life of a product.