A flavour composition comprising a compound according to the formula (I) ##STR00001##
and edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.

A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

A cooked rice quality improver composition configured to improve the texture of cooked rice and extended texture stability so as to meet demands in the food industry, cooked rice prepared using such device, and a method for producing the cooked rice.

The cooked rice quality improver contains an ?-amylase and/or a glucosyltransferase, and a pectinase. The pectinase may be an enzyme that is substantially free of a polygalacturonase activity and a pectin lyase activity, and that has a pectin methylesterase activity. In addition, the pectinase may be an enzyme having a pectintranseliminase activity.

The semi-dwarf, mid-season, medium grain rice variety MM17 is disclosed. The invention relates to the seeds and plants of the semi-dwarf, mid-season, medium grain rice variety MM17. The invention also relates to methods for producing a rice plant produced by crossing the semi-dwarf, mid-season, medium grain rice variety MM17 with itself or another variety.

The semi-dwarf, mid-season, medium grain rice variety MM17 is disclosed. The invention relates to the seeds and plants of the semi-dwarf, mid-season, medium grain rice variety MM17. The invention also relates to methods for producing a rice plant produced by crossing the semi-dwarf, mid-season, medium grain rice variety MM17 with itself or another variety.

The present invention belongs to the technical field of food processing, and in particular, relates to an adaptive quantitative sub-packaging method for fried rice with multiple side dishes in a central kitchen and an apparatus therefor. The present invention mainly includes self-construction of a key side dish recognition model, self-evaluation of the key side dish recognition model, adaptive quantification of batch fried rice, and the apparatus matched with the three-step operation.

The current document is directed to methods and systems for manufacturing sushi food products that remain texturally and compositionally stable while frozen and/or refrigerated for extended periods of time. A variety of different processing steps and ingredients are employed to prevent retrogradation of gelatinized starch in cooked sushi rice, including quick cooking of the rice, avoiding the use of carbohydrate-based sweeteners, controlling the amount of salt in the sushi rice, and use of amylase.

The current document is directed to methods and systems for manufacturing sushi food products that remain texturally and compositionally stable while frozen and/or refrigerated for extended periods of time. A variety of different processing steps and ingredients are employed to prevent retrogradation of gelatinized starch in cooked sushi rice, including quick cooking of the rice, avoiding the use of carbohydrate-based sweeteners, controlling the amount of salt in the sushi rice, and use of amylase.

A wrapping device is a device configured to wrap sheet-like food around shaped food. The wrapping device includes a main body, two guide members at a given interval therebetween so as to protrude from the main body, and a control part configured to control at least one of the two guide members. The control part controls operation of the two guide members so that, in a state where the sheet-like food is placed on the two guide members and the food placed on the sheet-like food passes through between the two guide members, a part of at least one of the two guide members moves an end of the sheet-like food toward the center of the food to wrap the end of the sheet-like food around the food.