Abstract: Novel composite food products comprising a first, soybean protein-based food material and a second, minced meat-based food material which are bonded to each other, and their production processes are disclosed. These food products have any desired shapes. These food products have remarkably improved texture and taste in addition to a moderate heaviness when eaten.

Abstract: An extruder for food, having; a rotary cylinder fitted to a tip of an extrusion nozzle for extruding a food material; at least one feed opening formed in the outer periphery of the rotary cylinder, from which a different food material is fed; a stationary cylinder so fitted as to cover the feed opening in slidable contact with the outer periphery of the rotary cylinder, and having a circular space formed around the corresponding outer periphery of the rotary cylinder; and a feed pipe from which the different food material is fed into the circular space of the stationary cylinder. This extruder enables application of a variety of patterns of a spiral, wavy or like form, with use of such a simple structure that the rotary cylinder and the stationary cylinder are fitted to the tip of a nozzle. Due to the simplicity in the structure, it is also possible to perform with ease maintenance such as cleaning.

Abstract: Foods such as jiaozi, shaomai, wonton, shaoronpo, hamburg, sausage, meat-filled buns or the like, which are characterized by containing edible capsules having encapsulated therein meat soup or juice. The capsules-incorporated foods of the present invention can exhibit an improved taste in comparison with the prior art foods.

Abstract: Konnyaku products with notches are provided. These products exhibit an improved taste and texture not attained in prior art products, in addition to enhanced absorption of seasoning solution by the products. The konnyaku products according to the present invention can be used advantageously as a food ingredient for cooking and other purposes.

Abstract: Composite food products prepared from minced fish meat comprising a hanpen-like food material and a kamaboko-like food material bonded thereto are disclosed. During eating, these products are crispy and have a soft and elastic texture.