The present disclosure provides antibody cytokine engrafted proteins that bind to and stimulate intracellular signaling through a high affinity interleukin receptor. The antibody cytokine engrafted proteins find use in enhancing anti-inflammatory cell responses, and reducing pro-inflammatory effects in the treatment, amelioration and prevention of immune related disorders such as Type 1 Diabetes.

Subject-matter of the present invention is a composition suitable for the preparation of food products essentially intended for subjects with swallowing difficulty and/or malnourished subjects. Further subject-matter of the invention is a process for the preparation of such food products and the so-prepared food products.

A preparing method of nutrition-balanced dumplings based on over thirty kinds of food ingredients includes steps of: S1, providing raw materials for a dumpling dough, a dumpling filling and a seasoning, preparing the dumpling dough, and proofing the prepared dumpling dough for 40-50 minutes; S2, preparing the dumpling filling during proofing the prepared dumpling dough by cutting a main food material, an auxiliary food material and an additive food material to 0.5 mm in lengths, adding the seasoning and stirring; S3, rolling the proofed dumpling dough for wrapping the dumpling filling to obtain dumplings, putting the dumplings into a pot with cold water and heating for cooking the dumplings with a period of 7-8 minutes; and S4, taking the dumplings out of the pot after the cooking for being eaten with a dipping sauce. The problem of lack of balanced nutritious food supply in the existing market is solved consequently.

Rice-bran oil of superior quality can be obtained from rice bran in high yields, and defatted rice bran of superior quality can be obtained as well. The process of the invention comprises a first processing step of bringing overheated steam in contact with fresh rice bran obtained just after rice polishing to deactivate enzymes, a second processing step of extracting rice-bran oil from the rice bran obtained in the first processing step, and a third processing step of isolating and obtaining defatted rice bran. Preferably in the first processing step, overheated steam of 250° C. to 650° C. is brought in contact with rice bran for 0.5 to 60 seconds. The extracted rice-bran oil has a low acid number, and the obtained defatted rice bran is free of bacteria and nasty smells, providing a meal of superior edible quality.

Rice-bran oil of superior quality can be obtained from rice bran in high yields, and defatted rice bran of superior quality can be obtained as well. The process of the invention comprises a first processing step of bringing overheated steam in contact with fresh rice bran obtained just after rice polishing to deactivate enzymes, a second processing step of extracting rice-bran oil from the rice bran obtained in the first processing step, and a third processing step of isolating and obtaining defatted rice bran. Preferably in the first processing step, overheated steam of 250° C. to 650° C. is brought in contact with rice bran for 0.5 to 60 seconds. The extracted rice-bran oil has a low acid number, and the obtained defatted rice bran is free of bacteria and nasty smells, providing a meal of superior edible quality.

Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method of making a stable, whole grain flour is included. Whole grain wheat flour made using this method has shown exceptional biscuit and cracker making functionality producing high quality end products. The method can include tempering whole grain wheat and heating the tempered whole grain wheat at a temperature of about 120 degrees Celsius to about 160 degrees Celsius for about 5 to 20 minutes. The method can further include milling the whole grain to form a bran and germ fraction and a break flour fraction, fine milling the bran and germ fraction, and recombining the fine milled bran and germ fraction with the break flour fraction to produce a straight run flour. Other embodiments are also included herein.

The present invention relates to integrated porridge made of water and natural materials, having a reduced sodium content, and including anti-diabetes ingredients. The integrated porridge is good for the human body because the materials of the integrated porridge make the blood clear and reduce blood glucose levels. Integrated porridge=vegetables+seaweeds+fishes+nuts+meat+miscellaneous grains.

To provide a modified protein having excellent gel forming property and chewy feel, a material for mineral preparation is a fired product of seed coats, leaves or stalks of buckwheat and is added to protein.

The present invention relates to a solid food composition which is generally gluten and lactose free, and its use for treating and preventing metabolic diseases.

The present invention relates to a solid food composition which is generally gluten and lactose free, and its use for treating and preventing metabolic diseases.