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 method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A shaped, self-sustaining cereal product is formed from a mixture of cereal and a thickener, such as a milk. Aspects include forming the cereal product from a mixture that has been cooked, cooled, shaped, frozen, breaded, and then fried. Aspects also include forming a mixture that contains milk but with little or no water.

A method and apparatus for cooking rice includes a presoak tank a hydrating and cooking tank, and a cooling tank. A first transfer mechanism connected to transfer rice from the pre-soak tank to the hydrating an cooking tank. A second transfer mechanism connected to transfer rice from the hydrating an cooking tank to the cooling tank.

A method for producing alcoholic beverages from alkaline cooking, using as a basis the increase in pH in the medium to cook cacahuazintle corn grains, other similar mealy corn or any other grain, which offers a different proposal due to the generation of flavors, aromas and sensory characteristics that differentiate the products obtained by the methods herein disclosed from existing alcoholic beverages. A method for producing alcohol for human consumption and/or industrial use from the recovery and treatment of nejayote obtained from alkaline cooking residues, also known as nixtamalization of corn, applied to any alkaline cooking residue in the alimentary field.

A processed grain food material has the following features a) to e): a) the processed grain food material being obtained by steaming, flaking, and cutting grain that has been shed and polished; b) the processed grain food material having a thickness of 0.4 to 1.2 mm; c) the processed grain food material having a moisture content of 20% or less; d) the cooked rice-like meal contains substantially no grain source other than the processed grain food material; and e) the cooked rice-like meal having an appearance, a texture, and a glutinous texture similar to an appearance, a texture, and a glutinous texture of cooked rice.

The processed grain food material is used for preparing a cooked rice-like meal by adding water to the processed grain food material and cooking the processed grain food material by heating.

The present disclosure relates to a method for producing bibim rice buns with excellent binding strength, more particularly, to a method for producing bibim rice buns having excellent binding strength, and retaining its complete shape, of which main and minor ingredients are not get loose during an additional secondary cooking because the outside is grilled, by inputting the pregelatinized waxy corn starch in a stir-frying stage and a mixing stage in the manner of divisional input so as to reinforce the biding strength, vacuum cooling bibim rice buns until a material temperature of ingredients reach 30 to 40 C. in a cooling stage, and heat treating the bibim rice buns in an oven cooking stage by drying with hot air in a first trial and grilling in a second trial.

Disclosed is a method for manufacturing a bibim rice burger, more particularly, a method for manufacturing a bibim rice burger, including: a bun producing process; a sauce producing process; and a burger assembling process, for a bibim rice burger which replaces existing burger buns with rice buns, and has a bibimbap dish shape, and in which lots of minor ingredients such as vegetables, eggs, and meat patty are mixed with hot pepper paste sauce.

A method for producing alcoholic beverages from alkaline cooking, using as a basis the increase in pH in the medium to cook cacahuazintle corn grains, other similar mealy corn or any other grain, which offers a different proposal due to the generation of flavors, aromas and sensory characteristics that differentiate the products obtained by the methods herein disclosed from existing alcoholic beverages. A method for producing alcohol for human consumption and/or industrial use from the recovery and treatment of nejayote obtained from alkaline cooking residues, also known as nixtamalization of corn, applied to any alkaline cooking residue in the alimentary field.