The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

The invention relates to a method for producing a molded potato product, comprising temperature control in two steps, and to a molded potato product produced by a method of said kind.

An adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato relates to the field of new food processing technologies. First, a potato is cleaned, peeled, and sliced to be steamed. Subsequently, the steamed potato slices are pulped until a pulp is smooth and shiny. A colloid is added, and after mixing the pulp with the colloid, the mixture is steamed to cook the potato and fully dissolve the colloid. After the mixture is cooled to room temperature, white chocolate powder is added to the mixture. To implement refined printing of recuperation mashed potato, printing temperature, a moving speed of the nozzle, a discharging speed and so on are selected and determined to perform printing. Precision of a print object may reach more than 95%, and the object does not collapse within 40 min to 60 min after being printed.

Disclosed are methods for making a baby food pure, such as a sweet potato pure, by employing a recipe management system that uses the steps of cold extraction followed immediately by cold deaeration to produce an all-natural baby food pure. The processes disclosed herein eliminate the need for addition of exogenous enzymes, preservatives or anti-oxidants, while further obviating any requirement for blanching vegetable ingredients. Also contained in the present disclosure are methods and systems for generating purees from one or more starting ingredients.

The invention relates to a potato-based cheese analogue and to a method for its manufacture, said potato-based cheese analogue consisting of a mixture of 100 parts (by weight) of a composition (A) and 0-10 parts (by weight) of a composition (B): wherein composition (A) consists of between 20.7 and 30 wt. % of dry matter and between 70 and 79.3 wt. % of water, based on the weight of composition (A), wherein the dry matter is potato-based material, wherein the dry matter comprises between 3 and 9.6 wt. % of potato tuber cell wall material and potato tuber intercellular substances, based on the weight of the dry matter, and wherein the dry matter comprises more than 72 wt. % of potato tuber starch, preferably more than 75 wt. %, based on the weight of the dry matter; wherein composition (B) consists of one or more non-potato-based, preferably non-aqueous, further ingredients, with the proviso that the one or more non-potato-based further ingredients do not comprise hydrolysed starch, carrot, egg yolk, flour, casein or combinations thereof,
wherein the potato-based cheese analogue has a hardness at 20 C. characterized by a Peak Positive Force of at least 6 kg and a Positive Area of at least 75 kg.Math.s, and wherein the viscosity of the potato-based cheese analogue at 80 C. and at a shear rate of 1 s.sup.1 is less than 400 Pa.Math.s.

The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to form a fine powder; (c) adding a carrier to coat the fine powder; (d) rehydrating the coated powder to form a paste; and (e) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste.

The present disclosure provides a three-dimensional food printing method which improves printing quality and enhances user convenience. The three-dimensional food printing method includes receiving an input of a two-dimensional image from a user terminal, generating a three-dimensional modeling file based on the input two-dimensional image, receiving an input of a type of a formulation including food ingredients from the user terminal, determining output parameters corresponding to the type of the formulation, generating printing command data by performing slicing based on the determined output parameters and the generated three-dimensional modeling file, and transmitting the printing command data to a three-dimensional food printing device.