The present invention provides an oil-or-fat processed starch that has exceptional performance when used as a raw ingredient of a coating for fried foods, etc. The oil-or-fat processed starch is characterized in that the amount of carbohydrates having a degree of polymerization of 1-3 in the sugar composition of a water-soluble fraction of an aqueous suspension is 3-20 mass %. A coating for fried foods according to the present invention is characterized by containing the aforementioned oil-or-fat processed starch. A method for producing a coating for fried foods according to the present invention is characterized in that the aforementioned oil-or-fat processed starch is added as a raw ingredient of a coating for fried foods. Moreover, a method for producing fried foods according to the present invention is characterized in that the aforementioned coating for fried foods is bonded to a main ingredient and then subjected to an oil-heating treatment.

A composition of matter is used as an ingredient in consumable products (for humans and pets) comprising at least 0.005% by weight and preferably 1-30% by weight of highly refined cellulose fiber having at least 15% by total weight of the highly refined cellulose material of an oil-based flavoring or aroma-producing material, the composition of matter being provided as a free-flowing, dry-feel particulate material having a number average mean particle size of less than 2 mm.

Embodiments of the invention relate to an apparatus, method and article of manufacturing for producing an edible multi-color ink image. In some embodiments, first and second fluids are provided where: i. the first fluid is an acidic edible and aqueous ink whose color is pH sensitive, the first fluid comprising anthocyanin-containing extract of anthocyanin-containing plant matter (ACE-ACPM), or solids of the ACE-ACPM; ii. the second fluid is an edible pH-adjusting liquid which is clear, or whose primary colorant is riboflavin or riboflavin-phosphate.

The present disclosure belongs to the technical field of starch processing, and in particular relates to slowly digestible starch (SDS) and a preparation method and use thereof. The SDS includes a starch granule and a non-starch polysaccharide coating coated on a surface of the starch granule. In the present disclosure, the non-starch polysaccharide coating coated on the surface of the starch granule can prevent an amylase from contacting the starch granule, increasing contents of the SDS and resistant starch (RS) in the SDS. Therefore, the SDS can delay a digestion process, increase a digestion time of the starch, and reduce the increase of blood glucose and insulin levels after the starch is digested and absorbed.

A pizza saucer having a housing in which components may be mounted. The housing includes a base having an upwardly facing deck, a neck that extends from the base to a head, and a manifold mounted to the head facing the deck. The housing contains at least one pump to convey pizza sauce from a source to the manifold, and a computer that controls a rotary prime mover in the base with a driveshaft extending through the deck to a tray drivingly linked to the driveshaft. An input, such as a touchscreen, is mounted to the head and faces the user during operation. With the touchscreen, the user may input the crust size. The computer actuates the pumps and the rotary prime mover, simultaneously causing the crust to rotate 360-370 degrees and the manifold to dispense sauce onto the crust until the crust is coated.

A pizza saucer having a housing in which components may be mounted. The housing includes a base having an upwardly facing deck, a neck that extends from the base to a head, and a manifold mounted to the head facing the deck. The housing contains at least one pump to convey pizza sauce from a source to the manifold, and a computer that controls a rotary prime mover in the base with a driveshaft extending through the deck to a tray drivingly linked to the driveshaft. An input, such as a touchscreen, is mounted to the head and faces the user during operation. With the touchscreen, the user may input the crust size. The computer actuates the pumps and the rotary prime mover, simultaneously causing the crust to rotate 360-370 degrees and the manifold to dispense sauce onto the crust until the crust is coated.

Processes for producing roasted nuts are described herein. The processes include mixing bare nuts with maple syrup to coat the bare nuts with the maple syrup and form coated nuts, placing the coated nuts into a cooking apparatus set at a first temperature for a period of time to form roasted nuts, while the coated nuts are roasting in the cooking apparatus, agitating the coated nuts and removing the roasted nuts from the cooking apparatus.

Processes for producing roasted nuts are described herein. The processes include mixing bare nuts with maple syrup to coat the bare nuts with the maple syrup and form coated nuts, placing the coated nuts into a cooking apparatus set at a first temperature for a period of time to form roasted nuts, while the coated nuts are roasting in the cooking apparatus, agitating the coated nuts and removing the roasted nuts from the cooking apparatus.

Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece to form a coated stream and continuously redirecting a portion of the coated stream back through the enrober along with the stream of uncoated food pieces to apply at least one additional coating to the portion of the coated stream.

Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece to form a coated stream and continuously redirecting a portion of the coated stream back through the enrober along with the stream of uncoated food pieces to apply at least one additional coating to the portion of the coated stream.