Provided is a solid composition which is not too hard and excellent in edibility and to which a dry and good crispy texture and a favorable raw material-derived flavor are imparted regardless of a high content of insoluble dietary fiber. A solid composition includes a powder of an edible part and/or an insoluble dietary fiber localized site of one or more selected from the group consisting of dried vegetables, dried grains, dried pulses, and dried fruits is provided. The solid composition contains 3 mass % or more of protein. The solid composition contains 3 mass % or more of insoluble dietary fiber. The moisture content on wet basis is 11 mass % or less. The drying rate (105° C., 5 minutes) is 0.02 g/s.Math.m.sup.2 or more. A 50% integrated diameter of particles in an aqueous dispersion of the solid composition after ultrasonication is more than 5 μm and 600 μm or less.

Provided is an oral composition, including the following components (A), (B), and (C): (A) non-polymer catechins; (B) rutin; and (C) astragalin, wherein a content of the component (A) in solids is from 2 mass % to 50 mass %, wherein a mass ratio between the component (A) and the component (B), [(B)/(A)], is from 0.05×10.sup.−2 to 50×10.sup.−2, and wherein a mass ratio between the component (A) and the component (C), [(C)/(A)], is from 1.0×10.sup.−3 to 50×10.sup.−3.

An essentially carbohydrate-free., protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed.

A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed.

The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material and at least one fermented plant material.

An embodiment provides a method for manufacturing a light-colored material for a food product, including: creating a starting light-colored material, wherein the starting light-colored material comprises a protein and a fiber; creating a light-colored material from the starting light-colored material by adding a fat to the starting material; molding the light-colored material to a predetermined shape; and baking the light-colored material to a predetermined temperature. Other aspects are described and claimed.

A bread product made from beaten eggs and flour high in fiber such as rye. Various spices such as ginger which are known to lower A1C and cholesterol are added to the dough to achieve a bread product which upon consumption delivers therapeutically effective concentrations of the spices.

A bread product made from beaten eggs and flour high in fiber such as rye. Various spices such as ginger which are known to lower A1C and cholesterol are added to the dough to achieve a bread product which upon consumption delivers therapeutically effective concentrations of the spices.

A piece of edible cutlery and a method to create the piece of edible cutlery is described. The piece of edible cutlery includes at least a main flour and a binder. The main flour is a wheat flour, a rice flour, a corn flour, a chickpea flour, an oat flour, and/or a millet flour. The binder facilitates gelatinization of a gelatin content in the main flour to enable the piece of edible cutlery to be formed. The binder is a rice flour, an oat flour, a soy flour, a corn flour, a chickpea flour, a tapioca starch, and/or a cassava starch. The piece of edible cutlery is a spoon, a dessert spoon, a fork, a knife, a spork, a straw, a chopstick, an ice cream stick, a coffee stirrer, a cup, a bowl, and/or a plate.