A sheet-shaped cooked rice forming jig includes: a forming frame for forming a sheet-shaped cooked rice, the sheet-shaped cooked rice being formed by packing a cooked rice in the forming frame; and a leveling spatula for leveling the cooked rice packed in the forming frame into a sheet shape. The forming frame is a flat-plate-like member having a predetermined thickness where upper and lower surfaces of the forming frame are formed into a flat surface. The forming frame is formed in a window shape in an endless manner so as to form a cooked rice packing portion in a penetrating manner inside the forming frame. The cooked rice is packed into the cooked rice packing portion, and the leveling spatula is formed of: a grip portion; and a spatula body portion extending from a distal end of the grip portion and having a flat shape.

A sheet-shaped cooked rice forming jig includes: a forming frame for forming a sheet-shaped cooked rice, the sheet-shaped cooked rice being formed by packing a cooked rice in the forming frame; and a leveling spatula for leveling the cooked rice packed in the forming frame into a sheet shape. The forming frame is a flat-plate-like member having a predetermined thickness where upper and lower surfaces of the forming frame are formed into a flat surface. The forming frame is formed in a window shape in an endless manner so as to form a cooked rice packing portion in a penetrating manner inside the forming frame. The cooked rice is packed into the cooked rice packing portion, and the leveling spatula is formed of: a grip portion; and a spatula body portion extending from a distal end of the grip portion and having a flat shape.

The present disclosure is generally directed to reconstituted kernel compositions, especially to shelf-stable and precooked reconstituted kernel compositions having a cereal component and a legume component, and to methods of making the same.

The present disclosure is generally directed to reconstituted kernel compositions, especially to shelf-stable and precooked reconstituted kernel compositions having a cereal component and a legume component, and to methods of making the same.

A spore-forming Bacillus species, and more particularly, a Bacillus subtilis strain identified as MB40 is provided. Compositions comprising the MB40 strain, methods of making products comprising the same, and methods of using the same are also provided.

A spore-forming Bacillus species, and more particularly, a Bacillus subtilis strain identified as MB40 is provided. Compositions comprising the MB40 strain, methods of making products comprising the same, and methods of using the same are also provided.

Frozen plant-based breakfast bowl products and associated precursor compositions provide a healthy, nutritious, and tasty breakfast or snack. The products and compositions are made with fresh frozen ingredients, without adding refined sugar, artificial ingredients, or artificial preservatives.

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm relies upon performing a series of differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains, followed by a re-shaping operation to compress the oat grains but not the foreign grains. Thereafter, the compressed oat grains are separated from the foreign grains to establish the gluten-free oats. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.