Described herein is biological barcodes that can be associated with physical articles for use in functioning as a unique identifier.

Described herein is biological barcodes that can be associated with physical articles for use in functioning as a unique identifier.

The preparation of pregelatinized starch and/or pregelatinized flour, including the steps of: providing an aqueous medium having a pH of −1.0 to 7.5; mixing starch and/or flour with the aqueous medium to form a starch composition having a pH of 2.0 to 7.9, wherein the starch composition has the aqueous medium as continuous phase and contains between 20 and 60 wt. %, expressed as percentage of dry matter on total weight of the starch composition, of particles of starch and/or flour; pregelatinizing the starch composition, wherein said composition is heated using a drum dryer, while rotating the drum, to form the pregelatinized starch and/or pregelatinized flour, wherein during the heating the starch composition is dried using the drum dryer; allowing the pregelatinized starch and/or pregelatinized flour to cool to a temperature of at most 80° C.; and storing the obtained pregelatinized starch and/or pregelatinized flour at a temperature of at most 60° C.

A method for producing pregelatinized cereal flour according to the present invention includes: a pregelatinization step of heating a slurry containing 100 parts by mass of cereal flour and 500 parts by mass or more of water under a condition that the temperature of the slurry is 90° C. or more, to pregelatinize starch contained in the cereal flour; and a drying step of drying the slurry from the pregelatinization step to obtain a solid. In the pregelatinization step, the slurry is stirred while heating the slurry. In the pregelatinization step, the slurry is preferably heated under a condition that the temperature of the slurry is 100° C. or more. According to the present invention, there is provided pregelatinized starch that can improve the taste and texture of food and impart aging resistance to the food.

A rice gel production system for producing rice gel in a form of a gel including: a cooking unit that cooks or steams raw-material rice to obtain cooked rice; a cooked rice conveyance unit that conveys the cooked rice; and a pulverizing unit that receives the cooked rice from the cooked rice conveyance unit and pulverizes the cooked rice to obtain rice gel. The pulverizing unit includes: a first pulverizing unit that pulverizes the cooked rice to obtain first pulverized rice; and a second pulverizing unit that pulverizes the first pulverized rice discharged from the first pulverizing unit, the pulverization by the second pulverizing unit being performed more finely as compared with the pulverization performed by the first pulverizing unit 100A to obtain the rice gel.

A rice gel production system for producing rice gel in a form of a gel including: a cooking unit that cooks or steams raw-material rice to obtain cooked rice; a cooked rice conveyance unit that conveys the cooked rice; and a pulverizing unit that receives the cooked rice from the cooked rice conveyance unit and pulverizes the cooked rice to obtain rice gel. The pulverizing unit includes: a first pulverizing unit that pulverizes the cooked rice to obtain first pulverized rice; and a second pulverizing unit that pulverizes the first pulverized rice discharged from the first pulverizing unit, the pulverization by the second pulverizing unit being performed more finely as compared with the pulverization performed by the first pulverizing unit 100A to obtain the rice gel.

A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.