An object of the present invention is to provide a soup base that can conveniently produce a soup containing a filling-wrapping dough sheet food as an ingredient and is provided with high quality.

The present invention relates to a soup base containing a frozen filling-wrapping dough sheet food, and a frozen soup layer attached to at least a part of a surface of the frozen filling-wrapping dough sheet food, wherein a weight of the frozen soup layer is not less than 5 wt % and less than 120 wt % relative to that of the frozen filling-wrapping dough sheet food, and a salt concentration of the frozen soup layer is not less than 0.5 wt % and less than 15 wt %.

In one aspect, a ravioli analog includes a first dough that completely encases a second dough, each of the first dough and the second dough having a different colorant relative to the other dough but at least one component of the first dough and the second dough being the same. In another aspect, a method for making ravioli analogs includes co-extruding a first dough and a second dough having at least one component that is present in both the first dough and the second dough, the first dough and the second dough having different colorants relative to each other; and cutting the extruded doughs into pieces having predetermined sizes with ends sealed such that the first dough completely encases the second dough. In yet another aspect, a blended food composition includes one or more ravioli analogs and one or more other comestible ingredients.

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.

There are provided a filling-wrapping dough sheet food, such as Chinese dumpling, of which a peripheral portion of a dough sheet is not likely to become hard after cooking with a microwave oven or the like, and a method for producing the same. The filling-wrapping dough sheet food is prepared by using a dough sheet containing preferably 15 to 65% by weight of grain flour, preferably 1 to 48% by weight of acetylated phosphate-crosslinked starch, and preferably 1 to 42% by weight of hydroxypropylated starch based on the total weight of the dough sheet, in which the weight ratio between the grain flour and (the acetylated phosphate-crosslinked starch+the hydroxypropylated starch) is preferably 90:10 to 20:80.

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.

Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.

A dumpling, particularly ravioli, containing an edible hummus-based food substance and a method of making the same are herein described. More specifically, dough for a ravioli, or similar dumpling, is prepared and cut into individual units for each of a set of ravioli. Each ravioli can have a top and a bottom piece of cut dough or sufficient dough to be folded over upon itself. For each ravioli, a hummus-based food substance, such as hummus or a food substance containing hummus, is placed on a cut piece of ravioli dough. A fully enclosed pocket of dough containing the hummus-based food substance is formed by affixing a top piece of dough over the hummus and a bottom piece of dough or by folding the dough over and affixing it to itself. This forms a sealed pocket of hummus in each ravioli. The ravioli can then be cooked and served.

By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.

A filled food product, such as Italian dumplings known as ravioli, cappelletti, tortelli, panzerotti and the like, includes an envelope made of pasta, enclosing therein a filling made of edible raw materials. The envelope includes of at least one sheet of fresh pasta and the filling comprises a first dose of a first component, a second dose of a second component, and optionally a third dose of a third component. The doses are distinct and enclosed within the envelope. The envelope is made up of a lower layer and an upper layer that are in mutually facing relationship and joined together along a substantially continuous peripheral edge having a predetermined shape. The envelope is closed along the peripheral edge in substantially liquid-tight fashion.

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.