A cooking method is used to prepare a food in the cooking chamber of a cooking device. The cooking chamber includes a first opening, a second opening and a closure for closing the second opening. Furthermore, the cooking device includes a temperature sensor arranged outside the cooking chamber for detecting gas volumes escaping from the cooking chamber through the first opening. During the cooking process, the closure is moved from a first position to a second position. After leaving the first position, a measurement is performed by means of the temperature sensor.

The present invention relates to a cooking pouch, and more particularly, to a cooking pouch that has a reduced manufacturing unit price and is used to heat food by placing food inside the cooking pouch and putting the cooking pouch inside a microwave, and the cooking pouch enabling steam generated in a cooking process to be appropriately discharged so that excellent food texture and taste may be obtained.

A basting cover for maintaining a humid environment for a food product. The basting cover includes a wall, a rigid band, and a flexible handle. The wall extends with a central wall portion and a side wall portion, the central wall portion having an external surface, the side wall portion extending outward from the central wall portion to a free end. Further, the side wall portion extends with thinned portions defined therein to facilitate the side wall portion to be moveable between an expanded use position and a collapsed storage position. The rigid band extends along a central wall periphery. The flexible handle is coupled to the central wall portion such that the flexible handle is disposed in a space between an outer edge of the rigid band and the external surface of the central wall portion.

A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

Easy-to-cook and easy-to-brew noodles of physical fabrication process are provided, in which an appropriate amount of strong/medium strength flour or semolina or durum wheat flour is taken as a noodle base material, which is mixed with water and salt to forming a mixture that is extruded to form noodles of various shapes of thin strips spiral, or sheet. The so formed noodle are then steamed and cut quantitatively and the subjected to semi-puff drying or full-puff drying according to the thickness or set brewing time of the noodles so as to make instant pasta through the physical fabrication process, allowing the pasta to be brewed or cooked in a short time, and fast edible. The physical fabrication process does not involve adding of oil or additives, such as leavening agent or starch, and thus does not affect human health.

Examples of a pre-cooked instant food products and a process for preparing such food products are described. The process comprises the steps of i) steaming the food product for pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution; iii) removing excess water from the surface of the food product; iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers of pre-cooked instant food products at temperatures of 2° C. or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90° C. The surface of the food product is coated with the salt from the brine solution to preserve it.

An adaptive cooking system includes an oven with at least one heating element configured to heat the oven, at least one steam generator configured to produce steam within the oven, and at least one fan configured to circulate air within the oven. The adaptive cooking system further includes at least one thermometer configured to detect a temperature of air circulating within the oven. A controller is communicatively coupled to the oven components. The controller is configured to cause the fan to circulate air within the oven for a predetermined amount of time. For example, the fan may initially circulate air within the oven while the heating element and the steam generator are turned off or powered down. The controller is further configured to detect a temperature of the air and control the heating element and the steam generator based on the temperature of the air.

A food processing apparatus (10) is disclosed for reducing a sugar content of a food product (1). The food processing apparatus comprises a food processing compartment (30) including a blade arrangement (28) and a fluid release valve (37); a base (20) including a motor (22) arranged to drive the blade arrangement; a heating arrangement (40, 42) for heating a food product in the food processing compartment with steam, the heating arrangement comprising a water tank (40) in fluid communication with the food processing compartment (30) and a heating element (42) thermally coupled to said water tank and under control of said controller (60; and a controller (60) arranged to control the motor and the heating element. The controller is arranged to control the heating element such as to heat the food product in the food processing arrangement with steam for a defined period of time; and control the motor to blend the food product upon termination of the heating of the food product for said defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through said fluid release valve. Also disclosed is a method of for reducing a sugar content of a food product (1) with such a food processing apparatus.

Use of human milk oligosaccharide LNT, for increasing serpin protein production in Bifidobacterium longum subsp. longum.

A method for producing black ginseng concentrate is characterized by including steps of adding red ginseng to a continuous steaming-dryer followed by steaming, cooling, and drying to prepare black ginseng, carrying out extraction by adding alcohol to crushed black ginseng obtained by crushing the black ginseng prepared above followed by filtration to prepare black ginseng extract, and concentrating the black ginseng extract prepared above by using a plate type evaporative concentrator followed by heat treatment, and the present invention also relates to black ginseng concentrate prepared by the aforementioned method.