Disclosed herein is a cooking system for cooking food, the system including a housing having a hollow interior, a lid movable relative to the housing, at least one heating element associated with one of the housing and the lid, wherein the cooking system is operable in a plurality of modes including a conductive cooking mode and a convective cooking mode, wherein in the conductive cooking mode the cooking system is operable as a conductive cooker and in the convective cooking mode the cooking system is operable as a convection cooker.

A sous vide cooking process for cooking raw protein pieces stacked on top of one another in a pouch and exposing the pouch to heated water or steam for an effective period to form fully-cooked protein pieces that can be easily separated. The process includes breading the protein pieces and vacuum sealing the breaded protein pieces in a film.

A method for producing freeze-dried rice according to the present disclosure includes a rice cooking process of obtaining cooked rice by cooking rice with superheated steam, and a freeze-drying process of obtaining freeze-dried rice by freezing the obtained cooked rice and then drying the frozen cooked rice under vacuum. Preferably, in the rice cooking process, the cooked rice is obtained such that a rice cooking increase rate (a ratio of a weight of rice after cooking to a weight of rice before cooking) falls within a range of 260% to 280%. More preferably, in the freeze-drying process, the obtained cooked rice is washed, and then the cooked rice is frozen and dried.

The present invention relates to a method for the preparation of a coleoptera oil enriched with vitamin D3 including a light treatment step in which at least one light source emits ultraviolet rays in the direction of said coleoptera oil.

An egg boiler device for a refrigerator appliance is provided. In one aspect, a refrigerator appliance has a refrigerator door that defines a dispenser recess. The egg boiler device includes an end cap and a canister for receiving one or more eggs for cooking. The egg boiler device is positioned within the dispenser recess and the end cap is mounted to a dispenser assembly. A dispenser of the dispenser assembly directs a volume of heated water into the egg boiler device. The heated water imparts thermal energy to the eggs, and consequently, the eggs are cooked.

Embodiments of the present disclosure relate to a method and a device for processing flour. The method comprises: adding water to the flour to increase the moisture rate of the flour; generating superheated steam; and subjecting the moistened flour to the superheated steam for a predetermined period of time. With the inventive method, superheated steam is used for processing the flour, and the flour can be treated in an easy way and in much less time.

A nutritional or dietary egg supplement or food product is provided that may be eaten by children or adults. The food product is made solely of whole hen's eggs or egg whites that have been heat treated to selectively denature allergenic proteins s compared to a natural hen's egg.

Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

A cooked rice producing method is configured to include carrying out rice boiling after adding a liquid seasoning which has a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7. Cooked rice, produced by carrying out rice boiling after adding a liquid seasoning, includes a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7. A liquid seasoning includes a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7, to be used by being added before rice boiling. A method for suppressing the occurrence of undercooked portion formations in cooked rice, includes carrying out rice boiling after adding a liquid seasoning which comprises a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7.

Provided are a liquid seasoning in which degradation of taste and flavor due to storage is suppressed, and a method of producing the same. The method of producing a liquid seasoning comprises the following steps (1), (2), and (3): (1) at a temperature of 80° C. or less, adding an aqueous solution of at least one selected from the group consisting of ascorbic acid, hydroxyacid, and salts thereof to a fat or oil and stirring the mixture; (2) bringing the fat or oil after the step (1) into contact with water vapor under reduced pressure; and (3) bringing the fat or oil obtained in the step (2) as an oil phase component into contact with an aqueous phase.