A preparation method of a low-glycemic index (GI) rice includes: S1. washing indica rice grains to remove impurities, soaking the indica rice grains, and subjecting the indica rice grains to an ultrasonic treatment in excess water; S2. filtering out the indica rice grains, and cooking the indica rice grains for 20 min to 40 min; S3. subjecting indica rice grains obtained after the cooking to an ultra-high pressure treatment at 300 MPa to 600 MPa for 30 min to 35 min in a high-pressure container filled with water; S4. air-cooling indica rice grains obtained after the ultra-high pressure treatment, and refrigerating the indica rice grains; S5. after the refrigerating is completed, oven-drying the indica rice grains at 30° C. to 35° C. until a moisture content is less than 16%; and S6. shelling resulting indica rice grains to obtain the desired low-GI rice.

A preparation method of a low-glycemic index (GI) rice includes: S1. washing indica rice grains to remove impurities, soaking the indica rice grains, and subjecting the indica rice grains to an ultrasonic treatment in excess water; S2. filtering out the indica rice grains, and cooking the indica rice grains for 20 min to 40 min; S3. subjecting indica rice grains obtained after the cooking to an ultra-high pressure treatment at 300 MPa to 600 MPa for 30 min to 35 min in a high-pressure container filled with water; S4. air-cooling indica rice grains obtained after the ultra-high pressure treatment, and refrigerating the indica rice grains; S5. after the refrigerating is completed, oven-drying the indica rice grains at 30° C. to 35° C. until a moisture content is less than 16%; and S6. shelling resulting indica rice grains to obtain the desired low-GI rice.

A method for producing powderized cannabis oil, powderized cannabis oil, and edible products and beverages comprising the powderized cannabis oil. Powderized cannabis oil contains cannabis oil and maltodextrin in a ratio of at least three grams of maltodextrin for every one-eighth of a gram of cannabis oil. Edible products and beverages incorporating the powderized cannabis oil are human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil providing CBD, THC and/or THCA.

A method for producing powderized cannabis oil, powderized cannabis oil, and edible products and beverages comprising the powderized cannabis oil. Powderized cannabis oil contains cannabis oil and maltodextrin in a ratio of at least three grams of maltodextrin for every one-eighth of a gram of cannabis oil. Edible products and beverages incorporating the powderized cannabis oil are human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil providing CBD, THC and/or THCA.

The present invention relates to a dry composition for preparing a food product, the composition comprising: a. at least one instant grain; and b. at least one texturizing agent; wherein a concentration ratio of the at least one texturizing agent to the at least one instant grain is at least 1.00:49.00. The invention also relates to a ready-to-eat food product, the food product comprising: a. at least one instant grain; and b. at least one texturizing agent; wherein a concentration ratio of the at least one texturizing agent to the at least one instant grain is at least 1.00:49.00. The invention further relates to methods of manufacturing a dry composition and methods of preparing a ready-to-eat food product.

The present invention relates to a dry composition for preparing a food product, the composition comprising: a. at least one instant grain; and b. at least one texturizing agent; wherein a concentration ratio of the at least one texturizing agent to the at least one instant grain is at least 1.00:49.00. The invention also relates to a ready-to-eat food product, the food product comprising: a. at least one instant grain; and b. at least one texturizing agent; wherein a concentration ratio of the at least one texturizing agent to the at least one instant grain is at least 1.00:49.00. The invention further relates to methods of manufacturing a dry composition and methods of preparing a ready-to-eat food product.

Powder or liquid compositions for an outer skin of a filling-wrapping food, containing pregelatinized rice flour with a specific physical property value within a specific range as measured using a texture analyzer show good dough sheet-making property and good formability, even when produced without using gluten or a food material (e.g., wheat flour, etc.) capable of producing gluten.

Powder or liquid compositions for an outer skin of a filling-wrapping food, containing pregelatinized rice flour with a specific physical property value within a specific range as measured using a texture analyzer show good dough sheet-making property and good formability, even when produced without using gluten or a food material (e.g., wheat flour, etc.) capable of producing gluten.

To provide a processed grain product enabling manufacturing of a softened processed grain product for individuals who are elderly or who have difficulty in chewing or swallowing that maintains a post-threshing or post-polishing shape. The processed grain product according to the present invention is a processed grain product wherein the post-threshing or post-polishing shape is maintained, wherein a portion of the starch that is included in the processed grain product gelatinized, and that includes an externally derived degrading enzyme in a state that has enzymatic activity, and wherein the water content is less than 15%.

To provide a processed grain product enabling manufacturing of a softened processed grain product for individuals who are elderly or who have difficulty in chewing or swallowing that maintains a post-threshing or post-polishing shape. The processed grain product according to the present invention is a processed grain product wherein the post-threshing or post-polishing shape is maintained, wherein a portion of the starch that is included in the processed grain product gelatinized, and that includes an externally derived degrading enzyme in a state that has enzymatic activity, and wherein the water content is less than 15%.