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.

The disclosure relates to print heads for use in the bioprinting of biostructures having predetermined two (2D)- and/or three dimensional (3D) pattern of cells. Specifically, the disclosure relates to print heads operable in a bioprinting systems for the fabrication of edible biostructures using drop-on-demand.

The disclosure relates to print heads for use in the bioprinting of biostructures having predetermined two (2D)- and/or three dimensional (3D) pattern of cells. Specifically, the disclosure relates to print heads operable in a bioprinting systems for the fabrication of edible biostructures using drop-on-demand.

The present disclosure relates to a method for producing cultured meat, the method including: forming a cell sheet by culturing cells usable for producing cultured meat; and culturing the cells in a form in which a nanofilm is formed on a surface of the cell sheet by coating the cell sheet. The present disclosure provides a method for producing cultured meat that implements excellent mechanical strength by protecting a cell layer from external stress and performing stable cell proliferation, and provides cultured meat implementing quality and taste that are improved compared to those of conventional cultured meat by reproducing tissue similar to muscle tissue of an actual animal.

The present disclosure relates to a method for producing cultured meat, the method including: forming a cell sheet by culturing cells usable for producing cultured meat; and culturing the cells in a form in which a nanofilm is formed on a surface of the cell sheet by coating the cell sheet. The present disclosure provides a method for producing cultured meat that implements excellent mechanical strength by protecting a cell layer from external stress and performing stable cell proliferation, and provides cultured meat implementing quality and taste that are improved compared to those of conventional cultured meat by reproducing tissue similar to muscle tissue of an actual animal.

Provided is a method which is capable of three-dimensionally forming a food into a desired shape such as a complicated shape or a hollow shape, using a starch powder as a raw material. The method for three-dimensionally forming a food using a starch powder as a raw material comprises the steps of: mixing a starch powder and water together to provide a mixture of the starch powder and the water; irradiating a part of the mixture with laser light to cause starch particles of the starch powder to swell due to the water to form swollen starch particles, followed by causing the swollen starch particles to gelatinize to form gelatinized starch particles, and causing the gelatinized starch particles to gelate, thereby obtaining gelated starch: and extracting the gelated starch from the mixture, wherein the step of irradiating includes irradiating the mixture with the laser light, according to a pattern predetermined based on a three-dimensional shape of a food.

Provided is a method which is capable of three-dimensionally forming a food into a desired shape such as a complicated shape or a hollow shape, using a starch powder as a raw material. The method for three-dimensionally forming a food using a starch powder as a raw material comprises the steps of: mixing a starch powder and water together to provide a mixture of the starch powder and the water; irradiating a part of the mixture with laser light to cause starch particles of the starch powder to swell due to the water to form swollen starch particles, followed by causing the swollen starch particles to gelatinize to form gelatinized starch particles, and causing the gelatinized starch particles to gelate, thereby obtaining gelated starch: and extracting the gelated starch from the mixture, wherein the step of irradiating includes irradiating the mixture with the laser light, according to a pattern predetermined based on a three-dimensional shape of a food.

An edible substrate system may have an edible substrate disposed on a backing substrate and a decorative substrate disposed on the edible substrate. The edible substrate may be cut to define a profile to define edible substrate stickers. Edible substrate stickers may be peelable from the backing substrate without jeopardizing the integrity of the edible sticker or decorative substrate thereon.

An edible substrate system may have an edible substrate disposed on a backing substrate and a decorative substrate disposed on the edible substrate. The edible substrate may be cut to define a profile to define edible substrate stickers. Edible substrate stickers may be peelable from the backing substrate without jeopardizing the integrity of the edible sticker or decorative substrate thereon.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.