A micronutrient fortification supplement which may include one or more of the an effective amount of the following: Vitamin A; Vitamin C; Vitamin D3; Vitamin E; Vitamin B1; Vitamin B3; Vitamin B2; Vitamin B6; Vitamin B9; Vitamin B12; Iron; Zinc; Sodium; Potassium; Chloride; Magnesium; Calcium; Phosphorus; Selenium; Iodine; Fluoride; and optionally a flavoring agent, which may be enclosed in the hollow interior of a sachet and which may be in powder form for dispersing over prepared food.

A rice cooking method includes: a rice washing step of washing uncooked rice; a soaking step of soaking the uncooked rice, which has been washed in the rice washing step, in water; a rice cooking step of cooking the uncooked rice, which has been soaked in water in the soaking step, with the addition of water, indigestible dextrin as dietary fiber, and a seasoning liquid; and a steaming step of steaming rice that has been cooked in the rice cooking step. The seasoning liquid contains vinegar, fulvic acid, and mineral salt. The addition of the seasoning liquid containing vinegar, fulvic acid, and mineral salt in the rice cooking step can enhance the delicious taste, sweet taste, and water holding capacity of cooked rice.

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.

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.

Use of human milk oligosaccharide LNT, for increasing serpin protein production in Bifidobacterium longum subsp. longum.

In order to manufacture a food product which, with further preparation, can be given a form in which it is ready for immediate consumption, a consumable, at least sushi-like product roll is prepared. The product roll comprises a core with a filling which is enveloped by a casing of a high-carbohydrate composition followed by a barrier layer which covers the casing. The barrier layer is covered with a batter layer and the batter layer is covered with a crumb layer. The thus obtained body is subjected to a freezing step for complete freezing thereof. By way of preparation the frozen product roll, after optionally being defrosted, is heated by being baked or deep-fried until the core is at least no more than just defrosted, while the batter layer with the crumb layer has formed into a crispy outer layer. The product is thus given a directly consumable form.

A sushi maker kit having a frame member with first, second, third, fourth side walls and a ledge capturing portion is provided. The first, second, third and fourth side walls define an open region. The ledge capturing portion extends upwardly from the first, second, and third side walls proximate to a first end of the frame member. The sushi maker kit further includes an insert member having a plate portion and a keel portion. The keel portion is coupled to and extends from the plate portion in a first direction. The plate portion has a ledge portion at a first end thereof. The ledge portion is removably received in the ledge capturing portion such that the keel portion extends into the open region of the frame member when the insert member is in a first operational position relative to the frame member.

A plate-shaped cooked rice molding jig includes: a molding frame having a through window formed of a side molding surface that molds an outer peripheral side portion of the plate-shaped cooked rice; and a base plate having lower portion molding surface for molding a bottom side portion of the plate-shaped cooked rice on an upper surface thereof. In a state where the molding frame is placed on the base plate, a cooked rice storing space that stores the cooked rice by covering the through window by the base plate from below, and a slatted mat placing portion for placing a slatted mat between the molding frame and the base plate is formed.

A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0° C. and about 7° C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.

The present invention relates to a composition and a product which are used when cooking food containing carbohydrates and proteins as main ingredients, when cooling processed food such as ramen, when preparing vegetable protein food such as tofu, or when administering alcoholic beverages, coffee, tea, beverages and the like, so as to increase the elasticity, texture or taste of prepared or cooked food, thereby improving the flavor thereof.