An acid-oil dispersion composition for use in coating a cereal piece. The acid-oil dispersion composition comprising an edible acid particles dispersed in an edible oil component, wherein the acid particles are in a range of about 1 wt % to about 25 wt % of the acid-oil dispersion composition; and wherein the edible oil component is at an amount that is in a range of about 75 wt % to about 99 wt % of the acid-oil dispersion composition.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

Pre-baked, edible product, suitable for being baked to completion in an oven or by using hot air, wherein the pre-baked, edible product comprises a coating layer, and wherein the pre-baked, edible product contains 2.5 to 20.0 wt. % of a glyceride composition, relative to the total weight of the pre-baked, edible product, wherein the glyceride composition comprises at least one lauric fat component and at least one liquid fat component, and wherein the coating layer comprises 75.0 to 100.0 wt. % of a fat composition, elative to the total weight of the coating layer, and wherein the fat composition of the coating layer is characterized by a content of from 35.0 to 80.0 wt. % of saturated fatty acid residues (SAFA) and less than 2.0 wt. % of trans fatty acid residues (TFA).

A method of producing an aqueous solution of zein suitable for forming edible coatings includes combining zein with an alcohol-free, non-corrosive amphipathic carrier solvent (e.g., [1,3]-propanediol), and adding a surfactant (e.g., surfactin) thereto, forming a Phase I solution. The surfactant may be non-ionic or anionic as determined by the type of zein being used. The Phase I solution is combined with a Phase II aqueous solution including primarily water without alcohol to provide an aqueous coating solution of zein. A plasticizer (e.g., polyethylene glycol) or fatty acid (e.g., lauric acid) may be added to the Phase II solution to enhance the zein coating. The resulting coating solution may then be applied on food, and dried, to form an edible coating.

Compositions for forming protective coatings on, e.g., agricultural products, can form a lamellar structure on the surface of the agricultural product that forms a barrier to, e.g., water and gas.

The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., “workability during the preparation of a coating material for fries,” “function required of coating materials for fries (adhesion to ingredients)” and “moderate slurry viscosity.” The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass %, in an amount of 0.02 to 0.4 mass % in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch; adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat; and aging the starch having the adjusted water content.

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans the gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the overall conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the coated food products and recycling excess coating material.

Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protective coating over the products.

The present invention relates to a frozen cooked rice including a molded cooked rice and a moisture transfer preventing layer formed on at least a part of the surface of the molded cooked rice, in which after the frozen cooked rice is defrosted under conditions of normal temperature and normal pressure for 1 day, the difference between the moisture content of the surface of the frozen cooked rice and the moisture content of a deep part of the frozen cooked rice is 5 wt% or more based on the total weight of the frozen cooked rice, and a method for preparing a frozen cooked rice, the method including forming a moisture transfer preventing layer on at least a part of the surface of a molded cooked rice, hardening the at least a part of the surface of the molded cooked rice on which the moisture transfer preventing layer is formed, and freezing the hardened molded cooked rice.

[Problem]

It is an object of the present invention to provide an oil and fat composition for rice cooking, which can suppress hardening of boiled rice during chilled storage and with which boiled rice with reduced odor specific to rice species in Indica rice or the like can be cooked, by adding the composition when cooking raw rice.

[Solution]

The present invention is an oil and fat composition for rice cooking, characterized by containing oils and fats as well as 0.1% to 3% by mass of lecithin and 0.002% to 1% by mass of ascorbic acid analog compound.