There is provided a satiety inducing food product including Agar and Alginate particles having a size range of about 0.5-30 mm, wherein the particles are configured to remain essentially intact in the stomach and in the intestine so as to occupy volume within the stomach and the intestine and thereby induce satiety.

A cooked rice forming apparatus for forming cooked rice into a desired shape includes a light guide part that is provided with a first surface and a second surface, and is made of a material having transparency, wherein the first surface is in slidably contact with one side of the cooked rice, and has a slope, and the second surface is arranged on a lower side of the slope and on the other side of the cooked rice; a light source part that emits ultraviolet rays and is provided near the light guide part; a forming part that is arranged below a lower side of the slope, and forms the cooked rice into the desired shape; and a housing body that accommodates an input part, a discharging part, the light guide part, the light source part and the forming part, wherein the light guide part is configured such that at least the first surface and the second surface glow due to the ultraviolet rays emitted from the light source part.

A cooked rice forming apparatus for forming cooked rice into a desired shape includes a light guide part that is provided with a first surface and a second surface, and is made of a material having transparency, wherein the first surface is in slidably contact with one side of the cooked rice, and has a slope, and the second surface is arranged on a lower side of the slope and on the other side of the cooked rice; a light source part that emits ultraviolet rays and is provided near the light guide part; a forming part that is arranged below a lower side of the slope, and forms the cooked rice into the desired shape; and a housing body that accommodates an input part, a discharging part, the light guide part, the light source part and the forming part, wherein the light guide part is configured such that at least the first surface and the second surface glow due to the ultraviolet rays emitted from the light source part.

A dried rice gel production method increasing the Young's modulus of a raw material rice gel to harden the raw material rice gel, thereby obtaining a hardened rice gel. The method further includes drying the hardened rice gel to obtain a dried rice gel. To obtain the hardened rice gel, the raw material rice gel may be hardened such that the Young's modulus of the raw material rice gel exceeds a predetermined value. The predetermined value may be a value of 160 kilopascals or more, or may be 440 kilopascals or more.

The present invention relates to a new process to prepare heat treated cereal based food products enriched in certain flavours and to the heat treated cereal based food products obtainable by this process. Additionally, the present invention relates to a process to generate a pre-reacted fraction and to the pre-reacted fraction itself. Such pre-reacted fraction can be used in the process of the invention to prepare heat treated cereal based food products.

The present disclosure relates to a powdery food including a foodstuff containing insoluble dietary fibers including an insoluble dietary fiber localized site. The powdery food has insoluble dietary fiber content of 5 mass % or more by dry mass, and the number average particle size of particles in the powdery food after ultrasonication measured by a laser diffraction particle size distribution analyzer with ethanol is below 30 μm. The powdery food has at least one of N (α/β) of 0.40 or more, where α is a particle number having unevenness degree of 0.6 or less and circularity degree of 0.2 or less and β is a particle number having unevenness degree of 0.6 or more and circularity degree of 0.2 or less, and a regression coefficient a of regression line y=ax+b determined by a least squares method of above 0.35.

Adding (A) an amylomaltase derived from a bacterium of the genus Thermus to a starch-containing material, and further adding (B) a protein or lipid modification enzyme, or (C) a starch degradation product or (D) a starch degradation enzyme is useful for modifying a starch-containing food.

Adding (A) an amylomaltase derived from a bacterium of the genus Thermus to a starch-containing material, and further adding (B) a protein or lipid modification enzyme, or (C) a starch degradation product or (D) a starch degradation enzyme is useful for modifying a starch-containing food.

The present disclosure discloses an artificial rice and a preparation method thereof. The method includes the following steps: pre-curing quinoa by microwave irradiation after pretreatment; evenly mixing the pre-cured taro whole powder and the pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, in which a temperature gradient in Zone I is 45° C. to 65° C., Zone II 75° C. to 95° C., Zone III 115° C. to 135° C., Zone IV 105° C. to 115° C., Zone V 20° C. to 35° C., a rotation speed of a screw is 120 rpm to 370 rpm; obtaining the artificial rice after drying and polishing.

Described herein is a method of making an edible turmeric additive comprising the step of cooking a mixture of turmeric and pepper in a neutral oil.