A method is provided for the production of pasta with yogurt. Pasta made with yogurt can be prepared using dry yogurt powder or prepared yogurt. Such pastas are produced by carefully mixing the ingredients, extruding or pressing the mixture, then drying the formed pasta shapes at temperatures from about 130 degree F to about 200 degree F and at a low relative humidity sufficient to control the drying rate to a final moisture content of about 10 to 13 weight percent, wherein the pasta has, after processing and subsequent cooking, good color, texture, integrity and flavor.

A method of making a starch based food product selected from baked goods, breads, cakes, cereals, pasta, and pastries, and having 1 to 3.25 calories per gram, on a dry weight basis. The method comprises the step of mixing a type IV resistant starch with ingredients of the food product (optionally with flavor enhancers which do not raise the calories above 3.25 calories per gram), in a sufficient amount wherein a total dietary fiber content of the prepared food product, arising from the type IV resistant starch, comprises 14-60% of the prepared food product, by weight, after subsequent preparing of the prepared food product at the temperature of at least 100° C. The food product is prepared for consumption at the temperature of at least 100° C.

A method of making a starch based food product selected from baked goods, breads, cakes, cereals, pasta, and pastries, and having 1 to 3.25 calories per gram, on a dry weight basis. The method comprises the step of mixing a type IV resistant starch with ingredients of the food product (optionally with flavor enhancers which do not raise the calories above 3.25 calories per gram), in a sufficient amount wherein a total dietary fiber content of the prepared food product, arising from the type IV resistant starch, comprises 14-60% of the prepared food product, by weight, after subsequent preparing of the prepared food product at the temperature of at least 100° C. The food product is prepared for consumption at the temperature of at least 100° C.

A packaging method for macaroni and cheese meals which includes a conveyance structure, macaroni noodles, a moisture resistant containment package capable of holding a flavoring liquid and a promotional reference to the invention located on the exterior of said conveyance structure.

A packaging method for macaroni and cheese meals which includes a conveyance structure, macaroni noodles, a moisture resistant containment package capable of holding a flavoring liquid and a promotional reference to the invention located on the exterior of said conveyance structure.

A preparing method of nutrition-balanced dumplings based on over thirty kinds of food ingredients includes steps of: S1, providing raw materials for a dumpling dough, a dumpling filling and a seasoning, preparing the dumpling dough, and proofing the prepared dumpling dough for 40-50 minutes; S2, preparing the dumpling filling during proofing the prepared dumpling dough by cutting a main food material, an auxiliary food material and an additive food material to 0.5 mm in lengths, adding the seasoning and stirring; S3, rolling the proofed dumpling dough for wrapping the dumpling filling to obtain dumplings, putting the dumplings into a pot with cold water and heating for cooking the dumplings with a period of 7-8 minutes; and S4, taking the dumplings out of the pot after the cooking for being eaten with a dipping sauce. The problem of lack of balanced nutritious food supply in the existing market is solved consequently.

A preparing method of nutrition-balanced dumplings based on over thirty kinds of food ingredients includes steps of: S1, providing raw materials for a dumpling dough, a dumpling filling and a seasoning, preparing the dumpling dough, and proofing the prepared dumpling dough for 40-50 minutes; S2, preparing the dumpling filling during proofing the prepared dumpling dough by cutting a main food material, an auxiliary food material and an additive food material to 0.5 mm in lengths, adding the seasoning and stirring; S3, rolling the proofed dumpling dough for wrapping the dumpling filling to obtain dumplings, putting the dumplings into a pot with cold water and heating for cooking the dumplings with a period of 7-8 minutes; and S4, taking the dumplings out of the pot after the cooking for being eaten with a dipping sauce. The problem of lack of balanced nutritious food supply in the existing market is solved consequently.

A high temperature food heating device includes a high temperature heating tank composed of three tanks, which are a main tank, a front reserve tank and a reserve tank, each of the front and rear reserve tanks has a first storage part having an opening at the upper part and a second storage part communicating with the first storage part at the lower part of the first storage part and having an opening at the upper part. In the high temperature food heating device, a communication chamber for communicating between a water surface of each of the second storage parts of the front reserve tank and the rear reserve tank and a water surface of the main tank and storing a liquid or a gas inside is provided, and a high pressure gas or a pressurized liquid is supplied from a high pressure fluid supply section into the communication chamber.

A high temperature food heating device includes a high temperature heating tank composed of three tanks, which are a main tank, a front reserve tank and a reserve tank, each of the front and rear reserve tanks has a first storage part having an opening at the upper part and a second storage part communicating with the first storage part at the lower part of the first storage part and having an opening at the upper part. In the high temperature food heating device, a communication chamber for communicating between a water surface of each of the second storage parts of the front reserve tank and the rear reserve tank and a water surface of the main tank and storing a liquid or a gas inside is provided, and a high pressure gas or a pressurized liquid is supplied from a high pressure fluid supply section into the communication chamber.

A Stevia extract comprises one or more Stevia-derived non-steviol glycoside substances and/or one or more non-volatile non-steviol glycoside substances. The Stevia extract may be used as a sweetener or a flavorant in an orally consumable product.