The present invention relates to the food field. Specifically, the present invention relates to a syrup binder system for preparing a food containing extruded or puffed cereal and/or nuts, such as compound sachima (complexed sachima), cereal bars, crunchy rice candy or nut bars, etc., a preparation process and use thereof, and a food containing the syrup binder system.

A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

The present invention provides a novel heat cooking spring roll in which the crispness of the spring roll skin after deep-frying is retained. More specifically, as fillings for the spring roll, there are used fillings in which a first filling and a second filling are included, at least a part of the surface of the first filling is covered with the second filling, and the moisture value of the second filling is lower than that of the first filling.

A machine for making filled pasta products and which comprises a first feeding device for feeding a first layer of pasta dough and a second feeding device for feeding a second layer of pasta dough; a shaping device for shaping the filled pasta products, located downstream of the first and second feeding devices, with reference to the direction of unrolling the first and second layers of pasta dough; the shaping device includes a first and a second advancing and shaping roller for advancing and shaping the first and the second layer, respectively, each including a respective supporting roller having on its peripheral surface respective moulds for shaping the respective first and second layers of dough and each configured to be assembled to and disassembled from the respective supporting roller.

Methods for creating self-folding materials that change shape in response to grooves created in the surface of the materials and when exposed to a stimuli. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

A filled gluten-free or low-gluten pasta product, such as ravioli, tortellini, agnolotti or the like, wherein said pasta incorporates a low-gluten or gluten free flour and xanthan gum and is produced by cold extrusion.

The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free pasta comprising a starch-containing material and Brassicaceae seed protein. A further aspect of the invention is a process for manufacturing gluten-free pasta.

An outer skin containing rice flour and lecithin for a filling-wrapping food can suppress both the sticking (stickiness) of a dough to a roller during rolling and the falling over of a filling-wrapping food during molding, even when produced without using gluten or a food material (e.g., wheat flour, etc.) capable of producing gluten.

A method of making a food kit for on-demand preparation of fresh filled pasta having much the same properties as homemade fresh pasta includes making first components consisting of unit portions of single or double sheets of fresh pasta with a predetermined flat shape; cooling, vacuum packaging, high-pressure pasteurizing and refrigerating the pasteurized unit portion so as to maintain their structure and physical-rheological properties unaltered, and avoid pre-gelatinization of starches; and making second components consisting of pre-dosed pralines of filling, which later undergo pasteurization, packaging and possibly freezing. The first and second components are packaged and collected in a container for fresh or frozen storage, and are ready to be joined together in their present state or after thawing, for on-demand preparation of fresh filled pasta before cooking, thereby avoiding exchange of water, salts and other ingredients between the components.

A machine for making filled pasta products and which comprises a first feeding device for feeding a first layer of pasta dough and a second feeding device for feeding a second layer of pasta dough; a shaping device for shaping the filled pasta products, located downstream of the first and second feeding devices, with reference to the direction of unrolling the first and second layers of pasta dough; the shaping device includes a first and a second advancing and shaping roller for advancing and shaping the first and the second layer, respectively, each including a respective supporting roller having on its peripheral surface respective moulds for shaping the respective first and second layers of dough and each configured to be assembled to and disassembled from the respective supporting roller.