Provided is a method for producing a noodle-like fried vegetable food product which is effectively prevented from damage such as cracking and breaking in a packaging step in the process of production of the noodle-like fried vegetable or during transportation and which, when reconstituted with hot water, has the texture of the original vegetable and can be eaten like noodles; and such a noodle-like fried vegetable food product. A method for producing a noodle-like fried vegetable food product according to one embodiment comprises forming a noodle-like vegetable by cutting a vegetable into a noodle-like shape; providing an oil frying container provided with a retainer; placing the noodle-like vegetable in the retainer of the oil frying container to form a mass of the noodle-like vegetable; and frying the noodle-like vegetable mass placed in the retainer with oil. The method further comprises compressing the noodle-like vegetable mass in the middle of the frying of the noodle-like vegetable mass with oil or immediately after the frying with oil.

A method for making cannabis infused ice cream including the steps of weighting liquid raw products, pouring and mixing the weighted liquid raw products to a pasteurizer at a first heating temperature level. Sweeteners are added to the mixture. The mixture is heated to a second temperature level. Adding and mixing the mixture with food stabilizer and with milk powder. Adding and mixing cannabinoids substances associated with medicinal cannabis. The mixture is heated to a fourth temperature level. Afterwards the mixture is immediately cooled to the fifth temperature level. The mixture afterwards is left in a refrigerator for a few hours for the mixture to become more solid. Adding food flavors to the more solid mixture. Mixing and grinding the more solid mixture and creating emulsion. The grinded mixture is added to a barrel freezer of an ice cream machine for making an infused cannabis ice cream.

A method for making cannabis infused ice cream including the steps of weighting liquid raw products, pouring and mixing the weighted liquid raw products to a pasteurizer at a first heating temperature level. Sweeteners are added to the mixture. The mixture is heated to a second temperature level. Adding and mixing the mixture with food stabilizer and with milk powder. Adding and mixing cannabinoids substances associated with medicinal cannabis. The mixture is heated to a fourth temperature level. Afterwards the mixture is immediately cooled to the fifth temperature level. The mixture afterwards is left in a refrigerator for a few hours for the mixture to become more solid. Adding food flavors to the more solid mixture. Mixing and grinding the more solid mixture and creating emulsion. The grinded mixture is added to a barrel freezer of an ice cream machine for making an infused cannabis ice cream.

A taco shell is produced by applying a plasticizing agent to a base or spine portion of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shells, thereby softening the base or spine portion, preferably across a strip width between 4 mm-20 mm. As a result, when the taco shell is bitten, the softened base portion has some hinging flexibility or pliability which reduces the potential for any crack propagation. Therefore, the structural integrity of the hard taco shell can be better maintained while be eaten, resulting in retention of the fillings and less mess. If desired, an anti-migration agent can also be applied to assure containment of the plasticizing agent in the targeted region.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and/or residues, such as for biochemical production, with front end oil separation. Prior to or after saccharification, oil can be removed from a sugar/carbohydrate stream. After saccharification and prior to a sugar conversion process, the sugar/carbohydrate stream includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose can be produced, with such sugar stream being available for biochemical production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein and/or fiber. In other words, oil separation and sugar stream production occurs on the front end of the system and method.

The present invention provides nutritional supplements comprising alginate, in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

The present invention provides nutritional supplements comprising alginate, in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

Spirulina infused gummies containing micronutrients for consumption by a person to deliver beneficial and necessary nutrients to the person and a method of preparing spirulina infused gummies to eliminate the bad odor and taste normally associated with spirulina. The gummies have pectin, water, citric acid, sugar and/or glucose and spirulina. Preservatives and flavor additives can also be included. The method of making the gummies includes heating a mixture of citric acid and water, adding pectin and sugar to the mixture and then stirring, adding hot glucose to the mixture, stirring the mixture and allowing the mixture to cool, adding spirulina to the mixture followed by continuous stirring, adding additional citric acid to the mixture, stirring until jellification begins, pouring the mixture into molds and removing the mixture from the molds when cool. Preferably, a preservative and a flavor additive are added to the mixture prior to the additional citric acid.

Spirulina infused gummies containing micronutrients for consumption by a person to deliver beneficial and necessary nutrients to the person and a method of preparing spirulina infused gummies to eliminate the bad odor and taste normally associated with spirulina. The gummies have pectin, water, citric acid, sugar and/or glucose and spirulina. Preservatives and flavor additives can also be included. The method of making the gummies includes heating a mixture of citric acid and water, adding pectin and sugar to the mixture and then stirring, adding hot glucose to the mixture, stirring the mixture and allowing the mixture to cool, adding spirulina to the mixture followed by continuous stirring, adding additional citric acid to the mixture, stirring until jellification begins, pouring the mixture into molds and removing the mixture from the molds when cool. Preferably, a preservative and a flavor additive are added to the mixture prior to the additional citric acid.

An emulsion gel embedding a fat-soluble vitamin and a pulsed electric field based production method therefor. The production method comprises: dissolving octenyl succinate starch ester in water, heating in a water bath, stirring to complete gelatinization and dissolution, and cooling to room temperature; adding edible oil dissolved with a fat-soluble vitamin to obtain a mixed liquid; shearing and homogenizing the obtained mixed liquid by using a high-speed shearing machine and a high-pressure homogenizer to obtain an emulsion; and adding the emulsion and natural starch to a methyl cellulose solution, performing pulsed electric field treatment after well mixing, heating in a water bath, performing degasification and cooling to obtain an emulsion gel. The pulsed electric field promotes interaction between methyl cellulose and starch molecules, has a higher elastic modulus, and is easier to form a network structure that is more conducive to embedding the fat-soluble vitamin.