An edible structure may comprise a gelatin film and fiber strips. The gelatin film may have a higher density of gelatin in a first layer of the film than in a second layer of the film. The fiber strips may be attached to the first layer, and may have an initial orientation, thickness and density. The structure may be configured to undergo a shape transformation when the apparatus hydrates. During the transformation, the film may transform from a flat film into a curved, 3D film. Which specific shape results from the transformation may depend, at least in part, on the initial orientation, thickness and density of the fiber strips. The film may include flavorings or other additives. In some cases, the transformation may change a texture of the structure. In some cases, the transformation may be caused, at least in part, by a change in temperature.

A method of acclimatizing dates includes placing a plurality of dates into a vacuum chamber, heating the dates to a first temperature, and increasing a vacuum pressure of the vacuum chamber with the dates in the vacuum chamber. The first temperature is below a boiling point of water at an initial pressure within the vacuum chamber and the increase in vacuum pressure modifies the boiling point to below the first temperature. The method includes adjusting a relative humidity of the vacuum chamber towards a target relative humidity until the plurality of dates reach an equilibrium relative humidity, the target relative humidity corresponding to a target moisture content of the dates on an isotherm of the dates at the first temperature. The method includes cooling the dates to a second temperature to stop transpiration of water within the plurality of dates and decreasing the vacuum pressure of the vacuum chamber.

A method of production for dehydrated pumpkin slices is described. The method involves the dehydration of sliced pumpkin, followed by the rehydration of the slices. Seasoning and condiments are then applied for flavor. Then, the slices of pumpkin are dehydrated or dried naturally in a greenhouse a second time. The result of this process is a seasoned product tit for human consumption having a long shelf life. The method produces a healthy food product from materials often left unused in modern cuisine. The slices may be packaged similar to the way in which beef jerky is packaged and sold, as a snack product.

The present invention relates to legumes, and or nuts, and or seeds, and products containing the legumes, nuts and or seeds and to their methods of preparation. More particularly, the present invention is directed towards eliminating plant protein lectins in legumes, and or nuts, and or seeds and to the methods of preparation. Plant lectins are proteins produced by plants as a poisonous defense, and found in many of the foods we eat containing nuts and or legumes and or seeds. Everyday people enjoy eating snacks like; health/nutrition bars, candy bars, soy beans, cashews or even a can of peanuts containing the plant protein lectins. Many of whom are having adverse effects from plant protein lectins.

In the Present Invention, the legumes, and or nuts, and or seeds are processed using methods unused and unknown to one skilled in the art. Resulting in legumes, and or nuts, and or seeds in which the plant protein lectins are removed. And these processed legumes, and or nuts, and or seeds are further processed to accept various coatings used in the trade and directed towards providing multiple edible products containing legumes, and or nuts, and or seeds free of plant protein lectins. Food products including but not limited to, dough, health bars, cereals, yogurt, pastries, ice cream, and the like, as well as pet foods and animal feeds. Another process, the different products are packaged for consumer consumption and/or commercial uses. Also provided are typical methods used for production of these products in the art.

A method for making ice cream, including the following steps: a) preparing basic ingredients defining a basic mixture for ice cream; b) heating the basic mixture to cause an at least partial evaporation of the water contained in the basic ingredients, so as to make a basic mixture concentrate; c) subjecting the basic mixture concentrate to a mixing and cooling treatment comprising the steps of: c1) adding a basic liquid to the mixture concentrate, so as to dilute the mixture; c2) stirring and simultaneous thermal treatment for a predetermined period of time, to allow converting the diluted basic mixture concentrate into an ice cream type product.

An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction.

A pulse-based pasta and a method of manufacturing the pulse based-pasta using a heat and moisture treatment process. The method may comprise hydrating and heating a limited-protein pulse fraction to produce a hydrated pulse dough; agglomerating the dough; drying the dough to a moisture content of less than about 10% moisture; rehydrating the dough and cooking the dough to produce a cooked pulse dough; extruding the cooked pulse dough to produce an extruded pasta; and drying the extruded pasta to produce a dried pasta with a moisture content between about 5% to 12.5% by weight. The pulse pasta may comprise a protein of about 11.8% by weight or in a range of 4% to 16%; carbohydrates of about 73% by weight or in a range of 73% to 90%; and a moisture of about 10% by weight or in a range of 5% to 12.5%.

A process for cooking food of vegetable origin, particularly legumes or cereals, comprising the steps of: a) rehydration of the legume or cereal in the dried form in water for a specific time; b) rinsing and dripping of the rehydrated legume or cereal; c) packaging and sealing at reduced pressure or in a protective atmosphere in autoclavable flexible packages of the rehydrated and drained legume or cereal; and d) cooking of the legume or cereal packaged under controlled temperature and pressure conditions.

A method of producing instant rice, includes bringing raw rice to absorb water to obtain water-absorbed rice, including holding a mixture of the raw rice and cooking water at a temperature of 75 C. to 80 C. for 20 to 60 min, and prior thereto, optionally preliminarily immersing the raw rice in water at a temperature of not more than 70 C., wherein a total amount of the cooking water and water absorbed by the raw rice in the preliminary immersion falls within a range of 150 to 190 parts by mass with respect to 100 parts by mass of the raw rice before the preliminary immersion, cooking the water-absorbed rice to obtain alpharized cooked rice, and drying the cooked rice.

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.