A solid food in which a core food is coated with a fat/oil composition containing a finely pulverized product of an edible part and/or an inedible part of a foodstuff containing an insoluble dietary fiber is provided. A ratio of a total mass of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber and a mass of the fat/oil composition to a surface area of the core food is 0.1 g or more per 100 cm.sup.2, and/or a ratio of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber to a surface area of the core food is 0.03 g or more per 100 cm.sup.2.

A method for coating solid granules containing a carbohydrate, gum Arabic, or protein by combining the solid granules with at least one solid coating material, and applying acoustic energy to said combination is provided as are coated solid granules prepared by the method.

A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and providing a fat based coating having a lower fat content than the core. The fat based coating is applied to the barrier coated cores. The hardness of the fat based coating does not decrease over a period of storage.

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

A laver snack includes laver on the lower side forming a bottom; the edible adhesive applied to the laver on the lower side; the additive including hemp seed powder adhered to the edible adhesive; the laver on the upper side covering the above additives, forming a top; and hemp oil applied to the laver on the upper side.

A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.

Food product having a meat-based layer, an impermeable covering layer disposed on the whole surface of a meat-based layer with a first side, a second side and one or more connection edges defined between the first and second sides, a layer of batter that covers only the first side and at least part of connection edges of the meat-based layer, a breaded layer distributed on at least part of the layer of batter, and, in case, a garnish distributed on at least part of the surface of the meat-based layer covered with the impermeable covering layer and left uncovered by the layer of batter and the breaded layer. The invention concerns also the apparatus to make said food product and the corresponding method.

The present technology is directed generally to compositions for inducing a color and/or chemical and/or physical change to a foodstuff, such as a previously baked bread or other starches and proteins, and associated methods and systems. In some embodiments, the compositions are browning butters and include Maillose as a browning agent. Some embodiments further include an additive such as a protein, a reducing sugar, or an alkaline agent.

Food coating compositions and their methods of making are disclosed herein. In one embodiment, the method includes mixing a porous coating composition with at least one flavor composition, wherein at least a portion of the at least one flavor composition is absorbed into pores of the porous coating composition; heating an oil feedstock to a temperature greater than the melting point of the oil feedstock to form a liquid oil; mixing the liquid oil with the at least one flavor composition prior to, contemporaneous with, or after the at least one flavor composition is mixed with the porous coating composition to provide an oil-flavor-porous coating mixture; and cooling the oil-flavor-porous coating mixture to 25 C. or less to form a food coating composition, wherein the liquid oil solidifies as an exterior coating for the porous coating composition and the flavor composition absorbed within the pores of the porous coating composition.

The method is for making a coating for use in reducing penetration of food dyes on an egg shell surface. The method includes admixing an edible salt compound with water in combination with a hydroxide, optionally adding an acid to lower the pH of the mixture; optionally adding a sugar alcohol; optionally adding, and mixing in, one or more of water and a food grade acid, bacterial alpha amylase, a plasticizer, a sugar, starch, cellulose/cellulose esters, gelatin, agar, gluten, casein, and protein, adding a food grade emulsifier and a fatty acid to the mixture, optionally adding a food grade clay to the mixture, heating the mixture to a temperature between 135-200 F. and adding a food grade wax, and optionally adding a silicone, cooling the mixture to produce the coating for application onto the egg shell surface.