The present disclosure is directed to methods of producing consumables infused with whole spectrum cannabis compounds and mushroom compounds, the consumables including coffee beans, cacao beans, raw popcorn kernels, raw and roasted nuts, raw and roasted seed, and dehydrated fruit. The consumables are infused in an overall multi-step process, in which a food grade oil is first infused with whole spectrum cannabis compounds and whole spectrum mushroom compounds; the infused food grade oil turn is used to infuse a consumable with whole spectrum cannabis compounds and whole spectrum mushroom compounds.

Chia seeds instead of bobar (tapioca) when soaked in milk tea (traditional and popular Asia drink) 2 to 4 hours (depend upon volume) become jelly like and also chewy which is the main attraction for traditional bobar tapioca drink.

The present disclosure relates to a method for cultivating coffee bean with improved growth and contents of nutritional ingredients, including: (a) a step of preparing diluted deep sea water by mixing undiluted deep sea water with water; and (b) a step of irrigating coffee tree with the diluted deep sea water prepared in the step (a), coffee bean with improved growth and contents of nutritional ingredients, cultivated by the method, and a processed food using the coffee bean.

The present disclosure provides for a powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a powder component and a non-powder component. The powder component is capable of being quickly reconstituted or hydrated with water or other fluid to a creamy consistency and within a very short amount of time with little to no shear other than hand mixing with a spoon or other utensil.

A spherical ingredient-containing topping condiment includes on a wet basis: (A) 1 to 50% by weight of a 4-mesh-pass to 16-mesh-on ingredient comprising a spherical ingredient; and (B) 0.1 to 50% by weight of a 16-mesh-pass to 100-mesh-on ingredient. An amount of the spherical ingredient is 10 to 100% by weight in the ingredient (A) and 3.0% by weight or more in the condiment. The spherical ingredient has a repose angle of 20<<45 determined with tan =H/r. The condiment has a viscosity of 600 to 8,500 mPa.Math.s as determined by a B-type viscometer and a viscosity of 6 to 25 cm at a measurement temperature of 20 C. for a measurement time of 30 seconds as determined by a Bostwick viscometer.

Method for pasteurizing almonds and other nuts with steam at atmospheric pressure. The amount of condensation on and the consequent water uptake of nuts is limited by pasteurizing the nuts in a heating chamber with a gaseous atmosphere including a steam mixture and forming a forced-convection path through the nuts. The limited water uptake maintains the quality of the nuts. A forced-convection steam cooker conveying food products on a foraminous conveyor belt forces the steam mixture through the nuts. A preheater preheats the nuts so that they can be pasteurized in the steam cooker at a temperature of between 85 C. and 99 C. to reduce the dwell time and increase throughput.

The present invention provides a snack food with a bar-like body and a food portion that comprises at least one type of chopped nuts, chopped grains, and chopped dried fruit wrapped at one end of the bar-like body. The food portion is bound into a solid body by means of a food binder. A nut food is applied to a bar-like body to manufacture the food into a lollipop shape, and the food portion can be stably fixed on the bar-like body by means of a special structure of a fixing end of the bar-like body. The proportions of the nuts, grains, and/or fruit in the present invention is greater than half of the weight of the food portion; thus, the food has rich nutrition, does not cause excess sugar intake, and is a snack food suitable for consumers of all ages.

A method of producing expanded nuts, the method comprising the steps of: (a) immersing a plurality of nut kernels in an aqueous liquid thereby hydrating at least a portion of each kernel; and (b) gun puffing the hydrated kernels causing at least one of expansion and blistering of at least an outer surface of the nut kernels. There is also disclosed a method of method of producing expanded nuts, the method comprising the steps of: (a) immersing a plurality of nut kernels in an aqueous liquid at a pressure of at least 100 MPa thereby hydrating at least a portion of each kernel; and (b) dehydrating the hydrated kernels causing at least one of expansion and blistering of at least an outer surface of the nut kernels.

Disclosed is the seed of a novel soybean variety, designated MN11277371, a sample of which is deposited under ATCC Accession No. ______. Also disclosed are plants, or parts thereof, grown from the seed of the variety, plants having the morphological and physiological characteristics of the MN11277371 variety, and methods of using the plant or parts thereof in a soybean breeding program.

Disclosed is a method for producing a food-safe dried sprouted seed product, which is especially useful for producing dried sprouted grain and oil seed products. The method results in the reduction or elimination of pathogenic microorganisms in the sprouted seed product and/or powdered seed products produced therefrom.