Provided are systems and methods for producing, packaging and dispensing cooked chunky food that may be a low acid, high water activity food having high organoleptic (e.g., flavor, texture, aroma, color, etc.), and nutritive (vitamins, nutrients, etc.) quality, and an extended refrigerated shelf-life relative to prior art refrigerated prepared foods. Example methods combine hot-filling (e.g., into microwavable self-venting hand-held pouches) immediately after cooking using low-shear transfer at suitable transfer temperature and rate through a fill/dispensing portion sized to provide for substantially unimpeded flow without textural degradation of the chunky food, followed by immediate post-fill chilling and storage under refrigerated and/or frozen conditions. Also provided are chunky foods produced by the methods, and packaging containers (e.g., microwavable self-venting hand-held pouches) suitable for easy, mess-free directed dispensing of the packaged chunky food composition from the pouch by hand, including by children, or adults.

A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50? C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.

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.

Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cm.sup.2 to 160 kgf/cm.sup.2, cooking the raw noodles, and freezing the cooked noodles.

[Problem to be Solved] An object of the present invention is to provide instant fried noodles having a lower fat or oil content than general instant fried noodles. [Solution] Instant fried noodles having a porous structure including a smaller number of pores and having a lower porosity are provided by inhibiting formation of a layered gluten network structure within noodle strings. Thus, a fat or oil content of the fried noodles can be lowered.

An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

A process for making pasta chips wherein the pasta chips are made from a mix with semolina, water, and salt, in which the mixture is then placed in a pasta machine to create pasta. The pasta is then cut into chip-like slices. The slices are then cooked, dried and then dusted with a powder substance and flavored appropriately with a variety of different seasonings. The chips are then weighed, portioned, and packaged, or served immediately.

Microwavable crispy wrapped or enrobed foods that have a crispy exterior texture and retain moisture in an interior filling after microwaving. The crispy exterior is formed from a batter that may comprise soft wheat cake flour, oxidized tapioca starch, and rice flour. The wrapped or enrobed foods may be cooked, frozen, and reheated in the microwave to produce a crispy product.

An objective of the present invention is to provide a method of producing a container-packed processed food with noodles, wherein the container-packed processed food with noodles is prevented from collapsing by cooking or boiling, and maintained in an appropriate firmness even after stored for a long period of time, without impairing an original taste of a raw material of the noodles. The above objective is solved by a method of producing container-packed processed food with noodles, including: subjecting noodles to boil heat treatment and steam heat treatment, and subjecting the treated noodles to freeze treatment to obtain frozen noodles; and subjecting a container filled with the frozen noodles and a seasoning liquid containing a starch degradation product having a DE value of 4 to 18 in the range of 25% by mass and 40% by mass to heat sterilization treatment to obtain a container-packed processed food with noodles.

The present application discloses a quick-frozen noodle un-freezing, cooking and vending machine, including a cabinet, a freezer chest and a mechanical arm. The cabinet is provided with a product dispenser port. The freezer chest is disposed in the cabinet. The mechanical arm is disposed in the cabinet. The cabinet is provided with a product dispenser door. A steam boiler, a water storage mechanism and an injection rod are further included. The steam boiler is disposed in the cabinet. The water storage mechanism is disposed in the cabinet and is connected to the steam boiler. The injection rod is movably disposed in the cabinet. The present invention provides the following effects: quick-frozen noodles are unfreezed by steam, moisture in the noodles is not lost during the unfreezing process, and the unfreezed noodles have good elasticity and provide good texture for chewing.