42 results about "Food texture" patented technology

A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

The present invention relates to a cooking pouch and, more specifically, to a cooking pouch which is put into a microwave oven while storing food therein and is used to heat the food, can appropriately exhaust steam generated in the process of cooking and thus can provide excellent food texture and taste.

The invention provides a simulated tongue pressure head mechanics detection device characterized by comprising: a base, a supporting guide pillar which is fixed on the base, a pressure arm which is arranged on the supporting guide pillar, a removable simulated tongue pressure head which has a simulated tongue shape and is clamped by a power head of the pressure arm, a line-row distributed pressure sensor which is arranged at the upper surface of the base right under the simulated tongue shaped simulated tongue pressure head. The line-row distributed pressure sensor is electrically connected to a data collection hand grip; the data collection hand grip is in signal connection with a computer through a USB interface. The device can simulate changes of tongues to detect oral cavity internal mechanics information; the device can be applied in food field to detect texture properties of samples to be tested and the results are closer to human senses so that the invention provides a new device for objectively, accurately and quickly evaluating food texture.

The invention relates to a preparation method of a corn bran dietary fiber fat substitute. The preparation method comprises the following steps: (1), crushing, sieving, extracting and leaching the corn bran; (2), carrying out enzymolysis to on filter residue; (3), carrying out alkalization after the enzymolysis; (4), etherifying after the alkalization to obtain a crude product of the corn bran dietary fiber fat substitute; (5), dissolving the crude product and regulating the pH of the mixture to 7.0-9.0, leaching the mixture, and concentrating the filtrate; and (6), adding alcohol to the concentrated solution to separate out precipitate; and leaching the concentrated solution, drying or vacuum freezing and drying the filter residue at 70-80 DEG C to obtain the corn bran dietary fiber fat substitute. The corn bran dietary fiber fat substitute prepared from by the preparation method disclosed by the invention has functional characteristics of fat in the food and enhances enhanced water holding capacity, and improves improved food texture and various sensory characteristics; and moreover, the material is cheap and easy to obtain, the preparation method is scientific and reasonable, the operation is simple and easy to perform, and no pollution is caused to the environment.