The present invention relates to a method for obtaining a raw grain with a reduced cooking time in which, before said cooking, the raw grain is subjected to a settling stage in an aqueous solution of a natural or synthetic food acid with a pH comprised between 0.1 and 7. The grain or grains obtained by said method, as well as the food products containing said grains, are also contemplated.

A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.

The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-containing grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention.

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

A low sugar, low viscosity syrup from whole grain seed or flour is disclosed. A readily soluble flour is also disclosed. The syrup comprises 90% to 100% of its solid components as water soluble solids and the wholegrain flour comprises 50% to 95% of its solid components as water soluble solids. By controlling the mashing and hydrolysis of a cooked whole grain seed or flour, a syrup can be obtained comprising a defined oligosaccharide content with a narrow molecular weight distribution (i.e. low in sugar and low DP 11+).

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

A nutritious rice is produced using rice, rice bran oil and a natural antioxidant as raw materials, wherein the weight ratio of the rice and rice bran oil is 1000:0.5-1000:3, and the natural antioxidant accounts for 1-15% of the weight of the rice bran oil. Such functional nutritious rice is provided with improved oxidation resistance and prolonged shelf life through the use of natural antioxidant. Also, the method of the present invention is simple, economical and effective.

Automated grinder systems include several different automatic functions including liquid and substrate soaking, mixing, grinding, fermenting, and cleaning. Example grinders include storages for soaking and draining a substrate for grinding, a water or other fluid reservoir connected to provide soaking material, and a grinder connected to the storage to receive and grind the substrate. A resting unit may receive the ground batter and potentially ferment the same by controlling its temperature, humidity, pH, etc. Jets may be connected to a water reservoir and direct liquid water into the grinder, potentially with soap, to cleanse the same.

Disclosed is an apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus comprises a vessel for receiving the foodstuff and for receiving the liquid for soaking the foodstuff within the vessel. The apparatus further comprises an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel and a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid. The method comprises supplying an amount of the foodstuff and an amount of the liquid to a vessel; wherein the amount of foodstuff and/or the amount of the liquid is determined using an amount determining system; wherein a pH level of the liquid is adjusted using a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.