A molded dried food material which can be preserved at normal temperature, exhibits favorable rehydrating property with full of voluminous feeling when rehydrated, maintaining excellent taste, color and eat feeling without permitting the shape to be collapsed. A method of producing a dried food material comprises the steps of blanching a food material to be treated to obtain a blanched food material; mixing a vehicle to the blanched food material to obtain a vehicle-mixed food material; drying t...

A method of freezing peeled apple pieces is disclosed where the apple pieces are blanched in plain water, generally at a temperature of 85.degree.-95.degree. C., dried by convection hot air at 60.degree. in less, and frozen.

A calorie intake-controlling food is disclosed which comprises low-calorie cereals having reduced carbohydrate content, a water-soluble dietary fiber and protein having an isoelectric point in the acidic region, the cereals being contained in a predetermined amount corresponding to the calorie intake to be controlled, and in which said water-soluble dietary fiber and said protein are in such proportions that an aqueous solution of said food is gelatinized when contacted with gastric juice.

This invention relates to an automatic cooking method and apparatus employing an indirect heating system, which is controlled with the help of temperature detection sensors and a time delay circuit setting a cooking time for control of the heating unit. The proper time and temperature for preparation are found from tests made in advance by recipes, cooking characteristics, sizes of solid ingredients, and by a user's option.

A process for blanching vegetables wherein the vegetables are subjected to a first blanching step for a period of from 1 to 30 seconds at a temperature from 90.degree. C. to 100.degree. C. in water or steam and then to a second blanching step for a period of from 1 to 60 minutes at a temperature from 45.degree. C. to 90.degree. C. in water. The vegetables are afterwards frozen.

This invention provides a process for improving the shrimps and lobsters, which comprises quick-freezing the prawns, color of prawns, shrimps and lobsters to a certain low temperature before the heat treatment, a step conventionally used for changing the color of prawns, shrimps and lobsters to a beautiful pink red, and then cooling the heat treated prawns, shrimps or lobsters immediately after the heat treating step, so that the depth of color change can be easily regulated within an appropriat...

Low-calorie boiled cereal, preferably rice gruel, with reduced carbohydrate, particularly a saccharide component. The cereal is useful as low-calorie food for the therapy and prevention of obesity and therapy of diabetes. The cereal is prepared by adding to one part by weight of boiled cereal, 2-10 parts by weight of water or diluted aqueous acid heated at 60.degree. C. or higher, warming the mixture of 60.degree. C. or higher for 1 to 30 min. while maintaining the viscosity of the water of dilu...

The process for cooking meat products in containers comprises five phases: (a) putting a heat transporting liquid in contact with the products in their containers, (b) remove the heat transporting liquid and let the products in their containers cool to a predetermined value, (c) putting a heat transporting liquid in contact with the products, (d) leaving the heat transporting liquid in contact with the products, the difference between the ambient temperature and the core temperature of the produ...

A process for producing acid reduced coffee beans. An aqueous solution including potassium hydroxide and polyethylene glycol is applied to whole bean coffee immediately after roasting. The water from the solution dries, leaving a coating that reduces oxidation and flavor loss from the whole bean coffee, and which reduces the acidity of coffee beverages subsequently brewed from the beans. In an alternate embodiment, the potassium hydroxide and polyethylene glycol are applied in separate steps.

In a process for the fast cooking of pasta and the like, a metered quantity of food is introduced from the top, into a containing chamber 8 embodied in a boiler 7, in said containing chamber 8 pasta being homogeneously distributed. Subsequently water at high pressure and temperature coming from the boiler is also introduced into the containing chamber. The expansion of water in the containing chamber takes place without forming over-heated vapor so that water can homogeneously impregnate and sof...