The purpose of the present invention is to provide a vegetable protein-containing food that has an excellent juicy feeling (juiciness), a meat-like hardness, a good chewiness and almost the same texture as a natural livestock meat-containing food. A vegetable protein-containing food that comprises (A) a granular vegetable protein, and/or a granular textured vegetable protein containing brown rice, (B) a fibrillated granular vegetable protein, and (C) a mixture of oil or fat, water and methyl cellulose. This vegetable protein-containing food has an excellent juicy feeling (juiciness), a meat-like hardness, a good chewiness and almost the same texture as a natural livestock meat-containing food, which makes it appropriately usable as a pseudo-meat food.

A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

Surface material of a mold molding surface and surface treatment method. A molding surface of material including metal and in which the molding surface reaches 50° C. or higher during molding is subjected to rapid thermal processing by injecting a substantially spherical shot with a hardness equal to or greater than the surface hardness of the mold and a size of #220 (JIS R6001-1973) or smaller at an injection pressure of 0.2 MPa or more and bombarding the surface with the shot, causing the temperature to rise locally and instantaneously at a bombarded portion to refine the surface structure of the surface and to form numerous smooth arc-shaped indentations on the entire surface of the surface. Then, powder including titanium having size of #100 or smaller is injected at an injection pressure of 0.2 MPa or more to form a coating of titanium oxide on the surface of the surface.

Surface material of a mold molding surface and surface treatment method. A molding surface of material including metal and in which the molding surface reaches 50° C. or higher during molding is subjected to rapid thermal processing by injecting a substantially spherical shot with a hardness equal to or greater than the surface hardness of the mold and a size of #220 (JIS R6001-1973) or smaller at an injection pressure of 0.2 MPa or more and bombarding the surface with the shot, causing the temperature to rise locally and instantaneously at a bombarded portion to refine the surface structure of the surface and to form numerous smooth arc-shaped indentations on the entire surface of the surface. Then, powder including titanium having size of #100 or smaller is injected at an injection pressure of 0.2 MPa or more to form a coating of titanium oxide on the surface of the surface.

The invention relates to hydraulic control for carrying out a method of producing a cracker from cereals, which are pressure-baked in a heated mold and expanded afterwards. In particular the hydraulic control system, comprising of a plurality of hydraulic cylinders, will lead to an increased expansion speed or an increased speed for opening the dies, resulting in constant high-quality food products.

The invention relates to hydraulic control for carrying out a method of producing a cracker from cereals, which are pressure-baked in a heated mold and expanded afterwards. In particular the hydraulic control system, comprising of a plurality of hydraulic cylinders, will lead to an increased expansion speed or an increased speed for opening the dies, resulting in constant high-quality food products.

Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

Provided herein is a snack bar containing essentially identifiable uncooked and ready-to-eat foodstuff while being substantially devoid of an added binder, such as carbohydrate-based binder. Also provided is a process of preparing the binder-free snack bar, using compression and ultrasonic energy without cooking the foodstuff, while achieving a chemically and mechanically stable ready-to-eat product.