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.

A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.

A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.

A dried rice gel production method increasing the Young's modulus of a raw material rice gel to harden the raw material rice gel, thereby obtaining a hardened rice gel. The method further includes drying the hardened rice gel to obtain a dried rice gel. To obtain the hardened rice gel, the raw material rice gel may be hardened such that the Young's modulus of the raw material rice gel exceeds a predetermined value. The predetermined value may be a value of 160 kilopascals or more, or may be 440 kilopascals or more.

A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.

A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.

A method of increasing the accessibility of higher molecular weight beta-glucan in beta-glucan-containing products includes microwave treating kilned groats at a power and for a period of time to increase the volume of the groats from about 5% to about 80% with a resulting viscosity of the oat beta-glucan is greater than about 500 cP as measured by Rapid Visco Analyzer. The method can further include tempering the kilned groats prior to microwave treating to increase the moisture content of the groats to a range from about 15% to about 25%.

The present invention provides a sterilizer which includes a steam chamber comprising a steam chamber upper member and a steam chamber lower member which are bolt-coupled to each other; an inlet door configured to open or close an inlet of the steam chamber; and an outlet door configured to open or close an outlet of the steam chamber, wherein each of the steam chamber upper member and the steam chamber lower member comprises a housing defining a steam chamber inner space and a plurality of reinforcement ribs formed on a surface of the housing at a predetermined height.

The present invention provides a sterilizer which includes a steam chamber comprising a steam chamber upper member and a steam chamber lower member which are bolt-coupled to each other; an inlet door configured to open or close an inlet of the steam chamber; and an outlet door configured to open or close an outlet of the steam chamber, wherein each of the steam chamber upper member and the steam chamber lower member comprises a housing defining a steam chamber inner space and a plurality of reinforcement ribs formed on a surface of the housing at a predetermined height.

A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.