The disclosure discloses a preparation method of rice noodles with low glycemic index, and belongs to the technical filed of food processing. According to the disclosure, by adding debranching enzymes and an emulsifying agent into rice starch, resistant starch is prepared and obtained through one-step extrusion, and then, other food raw materials are compounded to form the low glycemic index rice noodles through secondary extrusion. By using the characteristic that V-type crystals are formed by complexing the emulsifying agent and amylose, the disclosure adds the debranching enzymes and the emulsifying agent into a rice starch raw material for extrusion processing. The debranching enzymes added in a first-step extrusion processing process perform limited hydrolysis on starch to reduce starch branching and improve a content of the amylose. At the same time, the emulsifying agent and the highly straight-chain rice starch are complexed to generate a VI-type starch-lipid complex, and a complexing rate is obviously improved. Then, second-step extrusion processing is performed to realize transformation of the starch-lipid complex from VI-type crystals to VII-type crystals and extrusion forming. Thermal stability of the resistant starch is improved. Therefore, the low glycemic index rice noodles are prepared and obtained.

The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm.sup.2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

The present disclosure relates to oat-based peanut butter-flavored compositions and methods of making such compositions. In particular, a method is disclosed of roasting substantially intact groats until CIELAB L*-value change per minute, and CIELAB b*-value change per minute achieve a negative slope to produce roasted oats having a peanut butter flavor. Compositions including roasted oats having a peanut butter flavor are also disclosed.

A novel granola-based product with reduced RAG: SAG ratio and a corresponding method of manufacture are described herein. The granola-based food product includes a binder and dry mix that includes low-RAG oat flakes. Additionally, the granola-based food product has a RAG: SAG ratio of less than or equal to 6.

Described is a container for heat treatment of foodstuff in a liquid in a pot and it is characterised by a manufactured cup (10) with a base and a wall (24) comprising through going holes (70) for the free flow of liquid (fluid) into and out of the inner volume of the cup, and the cup wall (24) comprises at least one first set of marks (A1-A4) and a second set of marks (B1-B4), where the first set of marks (A1-A4) is set up in a lower part of the cup wall to show a predetermined amount of foodstuff in the cup (10) while the second set of marks (B1-B4) is set up above the first set of marks (A1-A4) to show the in-cup level of liquid supplied, where the ratio of the first set of marks (A1-A4) to the second set of marks (B1-B4) in the cup wall (24) is predetermined based on which foodstuff that shall be heat treated. A method for cooking/simmering rice is also disclosed, by the application of the inventive container.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

Disclosed is a split-type electric pressure cooker. The cooker comprises a cooker body and a cooker lid, the cooker body being provided with a power supply device. The split-type electric pressure cooker further comprises: a mechanical vent valve, comprising a valve seat and a valve cover, wherein the valve seat is fixedly mounted on the cooker lid, and the valve cover can be movably mounted on the valve seat; a power transmitting device mounted on the cooker body and able to be electrically connected to the power supply device; a power receiving device mounted on the cooker lid; and a motor driving device mounted on the cooker lid and electrically connected to the power receiving device, the motor driving device being used for driving the valve cover to move so as to open or close the mechanical vent valve. With the cooperation of the power transmitting device and the power receiving device, the power transmission is realized between the cooker body and the cooker lid.

A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.

The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, to a method for preparing said crumb, to food products containing the grain-based crumb, as well as to the use of the grain-based crumb in various food applications, such as confectionery products and sweet bakery products. The invention also relates to a method for decreasing grainy flavours of grain-based products.