The present invention is directed towards methods of improving the interfacial activity of lecithin. Methods of standardizing lecithin are further disclosed. The present invention is also directed towards methods of improving chocolate rheology. Additionally, the present invention is directed towards methods of improving a characteristic of a lecithin-containing composition.

A microwavable frozen steamed dumpling including a noodle-strip food and a batter, the batter containing water in an amount of at least 70 wt. %, based on a total weight of the batter, thereby enabling microwaving from a frozen state to provide cooked steamed dumplings with excellent mouthfeel, textural properties, and appearance. Also provided is a method of making the microwavable frozen steamed dumpling whereby the noodle-strip food is contacted with the batter and subsequently frozen to form the microwavable frozen steamed dumpling, and a method of preparing a cooked steamed dumpling whereby the microwavable frozen steamed dumpling is heated in a microwave oven.

A microwavable frozen steamed dumpling including a noodle-strip food and a batter, the batter containing water in an amount of at least 70 wt. %, based on a total weight of the batter, thereby enabling microwaving from a frozen state to provide cooked steamed dumplings with excellent mouthfeel, textural properties, and appearance. Also provided is a method of making the microwavable frozen steamed dumpling whereby the noodle-strip food is contacted with the batter and subsequently frozen to form the microwavable frozen steamed dumpling, and a method of preparing a cooked steamed dumpling whereby the microwavable frozen steamed dumpling is heated in a microwave oven.

A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120° C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path.

A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120° C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path.

The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake properties after storage, e.g. increased cohesiveness, increased springiness, and increased elasticity. The cake quality (as measured by these parameters) can be further improved, even up to the level of the original cake, by adding a non-egg protein together with the phospholipase. Accordingly, a cake is prepared by a method, comprising: a) preparing a cake batter by mixing cake batter ingredients, said ingredients comprising non-phospholipase treated egg lecithin and phospholipase, and b) baking the cake batter to make the cake.

The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake properties after storage, e.g. increased cohesiveness, increased springiness, and increased elasticity. The cake quality (as measured by these parameters) can be further improved, even up to the level of the original cake, by adding a non-egg protein together with the phospholipase. Accordingly, a cake is prepared by a method, comprising: a) preparing a cake batter by mixing cake batter ingredients, said ingredients comprising non-phospholipase treated egg lecithin and phospholipase, and b) baking the cake batter to make the cake.

The present invention offers a new composition for tortillas, and more specifically a composition comprising hydrolyzed lecithin and lecithin in an amount effective to confer superior properties to the tortillas, such as anti-stickiness, where the composition can be incorporated as an ingredient in the formulation of the tortillas. Other aspects of the present invention relate to methods of making and using the compositions of the present invention to prevent the peeling or tearing of tortillas when separated.

An efficient and high-quality preparation method of lyophilized vegetable noodles is disclosed, which uses high gluten wheat flour and vegetable powder as major raw materials, adds modified starch, edible salt, an emulsifier, edible colloid, a water retaining agent, edible oil, a flavoring agent, a colorant, maltodextrin and wheat gluten, and conducts rising, dough pressing, cooking, high temperature steam gelatinization, rinsing, ultrasonic treatment and infrared lyophilization to obtain convenient and instant lyophilized vegetable noodles. The lyophilized noodles processed by adopting the method have moisture content of 5%-8%, shortened drying time by more than 10 h than ordinary lyophilization, merit factor of more than 90%, easy brewing, smooth and pliable taste, strong aroma, yellowish color, long shelf life and low production power consumption. The method is an efficient preparation method of high-quality lyophilized vegetable noodles having high product yield, long shelf life, low energy consumption and applicability for industrial production.

An efficient and high-quality preparation method of lyophilized vegetable noodles is disclosed, which uses high gluten wheat flour and vegetable powder as major raw materials, adds modified starch, edible salt, an emulsifier, edible colloid, a water retaining agent, edible oil, a flavoring agent, a colorant, maltodextrin and wheat gluten, and conducts rising, dough pressing, cooking, high temperature steam gelatinization, rinsing, ultrasonic treatment and infrared lyophilization to obtain convenient and instant lyophilized vegetable noodles. The lyophilized noodles processed by adopting the method have moisture content of 5%-8%, shortened drying time by more than 10 h than ordinary lyophilization, merit factor of more than 90%, easy brewing, smooth and pliable taste, strong aroma, yellowish color, long shelf life and low production power consumption. The method is an efficient preparation method of high-quality lyophilized vegetable noodles having high product yield, long shelf life, low energy consumption and applicability for industrial production.