To provide a food freezing device, a food freezing method, and a frozen food with which an eating quality as before quickly frozen can be obtained even when foods such as cooked rice foods and noodles are quickly frozen.

A food freezing device 400 of the present invention includes: a freezing tank 410 that stores an ice slurry S in a state of being maintained at equal to or less than −10° C.; a hanger 431 that holds an α-starch-containing frozen food F in the ice slurry S stored in the freezing tank 410; an ice slurry supply means (420, 450, 456, and 300) for supplying the ice slurry into the freezing tank 410; and a flow means (130) for causing the ice slurry to flow such that the ice slurry S collides with the frozen food F at equal to or greater than a predetermined relative speed. The frozen food F is a cooked rice food such as nigiri sushi or noodles such as udon noodles that contain a large amount of α-starch.

The present invention is a ready to use food composition comprising a mixture of at least one roasted cereal, a protein source, an oil blend, a milk product, sugar, a polysaccharide, a vitamin premix, a mineral premix and an emulsifier. The present invention further discloses a ready to use food composition comprising a mixture of a roasted oilseed, a roasted cereal, a cereal powder, a protein source, an oil blend, a milk product, sugar, a polysaccharide, a vitamin premix, a mineral premix and an emulsifier. The present invention further discloses a ready to use food composition comprising a mixture of a roasted legume, a roasted cereal, a protein source, an oil blend, a milk product, sugar, a polysaccharide, a vitamin premix, a mineral premix and an emulsifier.

A rice wrapper having a rectangular shape is formed into a deformed conical shape having an apex formed by an intermediate part of one long side, the deformed conical shape is formed by: rolling a part forming one corner part located between one short side and the one long side as an inside rolled part in such a way that the one corner part is placed at an intermediate part of the opposite other long side; rolling a part on the other short side over the inside rolled part as an outside rolled part; and fixing the outside rolled part onto the inside rolled part. The rice wrapper has an outer film provided with a first mark for positioning the part on the other short side which is rolled as the outside rolled part when the deformed conical shape is formed.

A rice wrapper having a rectangular shape is formed into a deformed conical shape having an apex formed by an intermediate part of one long side, the deformed conical shape is formed by: rolling a part forming one corner part located between one short side and the one long side as an inside rolled part in such a way that the one corner part is placed at an intermediate part of the opposite other long side; rolling a part on the other short side over the inside rolled part as an outside rolled part; and fixing the outside rolled part onto the inside rolled part. The rice wrapper has an outer film provided with a first mark for positioning the part on the other short side which is rolled as the outside rolled part when the deformed conical shape is formed.

A modified wheat flour may have good handlability in cooking and provide high-quality food products containing wheat flour. A viscosity of a 10 mass % aqueous suspension of such modified wheat flour is 1,000 mPa.Math.s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.

A modified wheat flour may have good handlability in cooking and provide high-quality food products containing wheat flour. A viscosity of a 10 mass % aqueous suspension of such modified wheat flour is 1,000 mPa.Math.s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.

A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 μm.sup.2 and a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 μm.sup.2 and a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more.

A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 μm.sup.2 and a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 μm.sup.2 and a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more.

A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.

A production method of edible biodegradable tableware uses a powder mixture to manufacture an edible biodegradable product by a manufacturing process, and the powder mixture includes a dry powder and a maltose, and the maltose is prepared according to the total weight of the dry powder in a ratio of 1:10˜100, and the production method has the effects of improving product stability, simplifying production process, increasing yield and efficiency, avoiding pollutions during production, and decomposing the used product in various environments.