Tamarind seed is an underutilized byproduct of the tamarind pulp industry. Only a small portion of the seed, in the form of tamarind kernel powder (TKP), is used as a sizing material in the textile, paper, and jute industries. Though many applications of this seed are possible, there have been hardly any other uses for it including using it as an additive in food formulations. The excellent gelling cum adhesive characteristics of the decorticated seed powder can lead to several applications in food and pharmaceutical industries which are evident by the number of research papers as well as patent applications. This article thus focuses on the possibilities of using the seed in several food and non-food industries with particular reference to physical and engineering properties, hydration behavior, rheological properties, functional and nutritional characteristics, and the processing of the tamarind seed for wider applications.

Tamarind seed: properties, processing and utilization.

PROBLEM TO BE SOLVED: To provide a rice cake food product by using glutinous rice as a raw material, more easily digested and swallowed than the usual rice cakes so as to be served also as a food product for elderly people, and also capable of tasting the eat taste of original rice cake. SOLUTION: The rice cake food product is made of a dough containing the glutinous rice, potato or sweet potato and water. By the effect of edible fibers or the like derived from the potatoes, elongation and attaching characters become small, and its texture is improved so that the digestion and swallowing become easier. By using the potatoes as dried powdery potato obtained by a prescribed process in advance, the rice cake like property increases. Further, as a frozen rice cake food product obtained by rapid freezing after stabilizing its quality by adding an agar and crystalline cellulose, and as a dried rice cake food product obtained by freeze-drying, it is possible to serve the rice cake food products excellent in large amount-supplying property and preservation property. These rice cake food products are suitable not only as a food product for the elderly people, but also as meals under a limited environment to begin with a space food product, or the like, and can be utilized widely. COPYRIGHT: (C)2010,JPO&INPIT

Rice cake food product

PROBLEM TO BE SOLVED: To provide a bakery dough that uses a water retention agent and has a high water content, no division, no rounding and no viscosity in forming, exhibits excellent physical properties and a bakery product having no feel of stickiness and good texture in spite of being soft and moist. SOLUTION: There are provided the oil-in-water type emulsified oil and fat composition for kneading in a bakery product comprises 0.5-5 mass% (aqueous phase standard) of water-insoluble and water-swellable dietary fibers in an aqueous phase, the bakery dough comprising the oil-in-water type emulsified oil and fat composition for kneading in bakery product kneaded therein, and the bakery product obtained by heat-treating the bakery dough. COPYRIGHT: (C)2011,JPO&INPIT

Oil-in-water type emulsified oil and fat composition for kneading in bakery product

The invention discloses a method for manufacturing a mung bean peanut cake which is composed of the following raw materials, in parts by weight: 15-20 parts of peanut, 10-12 parts of mung bean flour, 1-2 parts of cream essence, 1-2 parts of Chinese yam, 1-2 parts of dandelion, 3-4 parts of honeysuckle, 1-3 parts of mint leaves, 2-3 parts of lotus leaves, 2-4 parts of pomegranate leaves, 1-3 parts of lactuca taiwaniana maxim leaves, 2-3 parts of lilium brownii, and a proper amount of edible oil. The produced mung bean peanut cake is sweet and delicious in taste, is rich in nutrition, and is suitable for Chinese traditional taste; mung bean has the functions of removing heat and cooling blood, the supplemented Chinese yam, dandelion, mint leaves, lotus leaves, lactuca taiwaniana maxim leaves and other Chinese herbal medicines all have heat-clearing and toxicity-removing effects, so the mung bean peanut cake is suitable for being used as summer heat relieving food for summer-heat relieving eating.

Method for manufacturing mung bean peanut cake

PROBLEM TO BE SOLVED: To provide bakery dough with a high water content using a humectant, having no stickiness in dividing, rounding and forming the same and expressing good physical properties, and a bakery product with good palatability without stickiness though soft and moist. SOLUTION: There are provided a dietary fiber composition prepared by swelling a water insoluble and water swellable dietary fiber with 2-18 times volume of an oil-in-water type emulsion, bakery dough in which the dietary fiber composition is kneaded, and the bakery product prepared by heat treating the bakery dough. COPYRIGHT: (C)2011,JPO&INPIT

Dietary fiber composition

PROBLEM TO BE SOLVED: To obtain a heat-resistant rice cake excellent in heat resistance with hardly breaking into pieces while cooked, and capable of keeping its favorable palate feeling. SOLUTION: This heat-resistant rice cake is made mainly of rice starch gained from mung bean starch and rice, and furthermore, may contain a processed food of waxy cornstarch in addition. Also it is preferable that the rice cake contains at least one kind of paste material selected from gum guaiac, tara gum, locust beam gum, tamarind gum, cassia gum, xanthan gum, gum arabic, psyllium seed gum, konjak mannan, carrageenan, soybean polysaccharides, sodium alginate, pullulan, and furcellaran.

Heat-resistant rice cake

PROBLEM TO BE SOLVED: To prepare a bead-making dough capable of producing bread having fine texture in its internal part and soft palatability, and slow in aging without changing baking ratio, specific volume, appearance and taste by compounding a specific sponge dough with powdery raw material for bread, water and agar powder, and kneading the mixture again SOLUTION: Powdery row material for bread, water and yeast are mixed and kneaded, and the mixture is fermented to produce a sponge dough The obtained sponge dough is further compounded with a powdery raw material for bread and water, and agar powder preferably in an amount of 005-10 wt% (based on the powdery raw material for bread), and the mixture is kneaded again to obtain a bread-making dough The bread-making dough is preferably baked to produce bread

Bread-making dough and its production

PROBLEM TO BE SOLVED: To provide a rice cake-processed food capable of suppressing water absorption of the rice cake and preventing dissolution of the rice cake during a heat sterilization treatment and aging of the food during storage at ordinary temperatures. SOLUTION: This rice cake-processed food is prepared by putting rice cakes comprising glutinous rice and powdered glutinous rice as main ingredients and containing hydroxypropylated tapioca starch into a vessel together with a ZENZAI solution (a thick bean-meal soup with sugar), sealing them and retort- sterilizing them.

Hara Hirobumi

Papers

Heat-resistant rice cake

Bread-making dough and its production

Rice cake processed food