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.

Provided is a method for producing cooked rice for individual consumption using non-immersed rice capable of cooking rice having a taste equivalent to that of cooked immersed rice. A method for producing cooked rice for individual consumption using non-immersed rice including: a rice washing step of washing rice; a supply step of supplying washed rice and water into an individual meal cooking container having an open upper surface; a cooking step of cooking the individual meal cooking container to which rice and water are supplied with steam; a sealing step of sealing an upper opening of the individual meal cooking container containing the cooked rice; and a sterilization step of heating the sealed individual meal cooking container, in which in the rice washing step, rice is washed with warm water at 30° C. or more and 80° C. or less.

An apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid is described. The foodstuff is soaked in the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus has a vessel for receiving the foodstuff and the liquid for soaking the foodstuff within the vessel. The apparatus further has an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel. Further, the apparatus has a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid.

Methods and systems for generating a highly energized fluid formula for use in tempering grains and other foodstuffs is described. The temper fluid described herein is capable of reducing pathogens and/or pesticide residues on grains and other foodstuffs. The tempering fluid may include chlorine dioxide with an oxidative carrier solution, and may further include carboxylic acids. The methods described herein may include an alkaline fluid pre-rinse prior to treatment of the grain with the energized fluid formula.

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

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%.

Encapsulated active components for delivering a desired amount of the active component includes at least one active component encapsulated within a delivery vehicle obtained by cryogenically treating plant material. The active may be a desired flavor that is added to a consumable base to prepare a consumable product, such as food or beverage product, or to prepare an oral care product. Methods for making the delivery systems containing the active component and products containing the encapsulated active component delivery systems are also disclosed.

The invention relates to a method for extracting mycotoxins from grain and other food products or from feed and its subsequent quantification. Fields of application are the food industry, the animal feed industry or biotechnology. The objective of the present invention is to develop an extraction method with which it is possible to uniformly extract mycotoxins with different dissolving properties. It was found that with the aid of aqueous, buffered naphthyl and/or phenyl compounds or their heterocyclical analogues, both hydrophobic and hydrophilic mycotoxins can be extracted. The method according to the invention is characterized in that the buffered solutions of naphthyl and/or phenyl compounds and/or their heterocyclical analogues, which carry at least one sulphonic acid or at least one carbonate acid group, are brought into contact with the grain or other food products or animal feed, the aqueous solution is then separated and the content of the extracted mycotoxins in the aqueous solution is determined.

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

The present invention provides a process for producing a food ingredient or beverage ingredient. The present invention also provides a process for producing food product or beverage product. The present invention also provides a process for providing starch, amylose, amylopectin, β-glucan, fructan, non-starch polysaccharide, dietary fiber or resistant starch to improve one or more indicators of health in a mammal.