Abstract: A system for treating oilseeds prior to solvent extraction in which the oilseeds are treated in a microwave dryer to raise their temperature to 140.degree. F., passed hot through two-high rolls to crack the hulls and beans, the hulls are removed in an air sorter while at 140.degree. F., and while still heated, the beans are sent to a flaking roll. The stream from the process to the solvent extractor has less than 5% fines.

Abstract: A composite filled uncooked dough product is prepared by completely enclosing a yeast-leavened, sugar-containing dough around a cooked freeze/thaw stable viscous filling comprised of particulate food ingredients and a sauce therefor containing a water-binding carbohydrate. The product is cooked for consumption to a degree sufficient to develop in the dough a firm crust and a tender interior crumb structure. The cooked product is particularly adapted to be frozen for reheating at the time of consumption. A reheating procedure comprised of conventional oven heating either simultaneous with or following microwave heating returns the frozen product to the appearance and texture of the freshly-cooked product.

Abstract: A method of producing a dehydrated food product capable of rehydration to produce reconstituted food of good quality which comprises applying microwave radiation to the food received in a container with a lid, or which comprises rotating a container in which the food is received and applying microwave radiation to the food received in the container. The dehydrated food product produced in accordance with the above methods is useful as an ingredient for use in instant food and as snack food.

Abstract: A process for making a food product having a high protein content of good nutritional profile and substantially without fiber, fats, or oils from grain that has been malted and subjected to a mashing operation to remove fermentable sugars. The grain so treated is dried by microwave heating and is subjected to liquid nitrogen to reduce the temperature of the grain greatly while subjecting the grain to mechanical action to remove the husks. The fats and oils are removed by a solvent, after which the remaining granular material may be ground to a flour.

Abstract: An equipment for producing refreshable dry meat comprising a vacuum chamber, an infrared ray heater emitting radiation having a wavelength of at least 5 .mu.m, a vacuum pump for reducing the pressure in the vacuum chamber within the range 20 Torr to 1 Torr for cooling the chamber within the range -5.degree. C. to -20.degree. C. to effect vacuum-drying of the meat, a temperature sensor for detecting the temperature of the meat, a first temperature regulator coupling the temperature sensor to the infrared ray heater and a second temperature regulator coupled to the temperature sensor for terminating operation of the infrared ray heater when the temperature of the meat reaches a predetermined value.

Abstract: A method of producing refreshable dry food comprises the step of placing unfrozen raw food in a vacuum chamber; reducing the pressure in the chamber to a value within the range 1 Torr to 5 Torr thereby reducing the temperature to a value within the range of -10.degree. C. to 0.degree. C.; irradiating the food with infrared energy having a wavelength of at least 5 microns; and terminating the irradiation when the food reaches a temperature in the range +5.degree. C. to +40.degree. C. whereby the food is dried before its texture is adversely affected.

Abstract: A method of processing a foodstuff raw material in particulate form is described as is apparatus for performing the method. Both method and apparatus involve preheating the particulate food material in a preheating chamber and then subjecting the preheated food material to heating by microwave energy in a main processing chamber. A helical screw conveyor is provided to convey the particulate matter through the preheating and main processing chambers. The pitch of the helical screw conveyor is wider where the conveyor passes through the main processing chamber than the pitch where the screw conveyor passes through the preheating chamber.

Abstract: Cereal grains having a moisture content of about 30% by weight are made into masa by radiating with infrared radiation until partially gelatinized. Thereafter, they are ground to a meal. If it is desired to dehusk the grains, this is done by agitating an aqueous slurry as by repeated pumping and surface drying and aspirating the husk before radiation. After radiation, any remaining husks are separated by cracking the radiated grain, sizing the cracked grain, and separating the husks from each size. Some grains may be dehusked by only the cracking, sizing, and separation steps. A variation of masa is made from a mixture of corn with husks and milo without husks.

Abstract: Wet and pliable strands of freshly extruded spaghetti are draped over horizontally disposed rods whose respective ends rest in helical grooves in a first pair of mutually parallel, rotating shafts which carry the rods and the spaghetti through a drying oven, the rods being transferred to helical grooves in a second pair of mutually parallel, rotating shafts which carry the rods and spaghetti through the oven in a direction transverse to the direction in which they are carried by the first pair of shafts.

Abstract: A drying apparatus employing adjustment baffles for cold air that is blown vertically upward from below a moving mesh belt, thereby achieving a uniform delivery of said cold air within a chamber heated by microwave energy.

Abstract: A process of manufacturing a food product having a high protein content of good nutritional profile and substantially without fiber, fats, or oils is made from grain that has been malted and subjected to a mashing operation to remove fermentable sugars. The grain so treated is dried by microwave heating and is subjected to liquid nitrogen to reduce the temperature of the grain greatly while subjecting the grain to mechanical action to remove the husks. The fats and oils are removed by a solvent, after which the remaining granular material may be ground to a flour.

Abstract: A process of drying an intact whole grape having substantially the same configuration as the fresh grape is described. The dried grape has a moisture content (wet basis) of below about 10% and varies from crisp to chewy depending on the time and temperature of drying. The critical step in the process is drying in a vacuum chamber. Preferably the heating medium is microwave energy applied to the grapes in the vacuum chamber.

Abstract: This application covers a method of treating grain and packaged foodstuffs with microwave energy under vacuum to kill insects, larvae, and eggs without raising the temperature of the product being treated to an extremely high level.

Abstract: Disclosed are food compositions and methods for preparing sugary coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets and a puffing media throughout which the puff pieces or pellets are dispersed. The puffing media comprises from about 40% to 95% by weight of a nutritive carbohydrate sweetening agent and from about 5% to 10% moisture. The weight ratio of puffing media to puff pieces ranges between about 4:1 to 0.1:1. The water activity of the food compositions is less than about 0.75. The method for making a coated snack comprises forming a gelatinized dough, shaping the dough into pieces, partially drying the pieces, dispersing the pieces throughout a puffing media to form a puffing media/piece matrix, and microwave heating the matrix to simultaneously puff the pieces and to enrobe the pieces with the fluidized puffing media.

Abstract: The invention relates to a dry baked product, more particularly a biscuit, which is rich in proteins, of high nutritional value, large in dimensions and free from cracks, characterized in that it contains per 100 parts by weight:from 5 to 20 parts of a protein of vegetable origin present in a particulate form equivalent to that of a semolina of which the grains pass through a 0.8 mm mesh U.S. sieve and are retained to a level of 98% by a 0.18 mm mesh U.S. sieve,from 1.5 to 6 parts of lactic protein,from 10 to 15 parts of fat,from 25 to 50 parts of cereal flour,the total protein content being from 10 to 20% by weight and at least 90% of the lysine being preserved, the balance being made up by water, sugar, salt, mineral salts, baking powder and flavorings,and to a process for producing this product.

Abstract: A method for producing dry fruit chips in which starting fruit chips having an adjusted water soluble sugar concentration are freeze-dried to reduce the moisture content to a predetermined moisture content range, the freeze-dried fruit chips are microwave-dried to further reduce the moisture content to a second predetermined range and the microwave-dried fruit chips are vacuum-dried to still further reduce the moisture content to a range suitable for ready eating as snack fruit.

Abstract: A process for removing hulls from soybeans comprises the steps of placing the soybeans in an atmosphere of reduced pressure, subjecting the beans to microwave energy while the beans are within the atmosphere of reduced pressure, removing a portion of the moisture from the beans until the moisture content of the soybeans is about 7.46 to about 10% on a wet basis, removing the soybeans from the atmosphere of reduced pressure, the temperature of the soybeans leaving the reduced pressure atmosphere being at least 110.degree. F. and less than 160.degree. F., immediately cracking the hulls of the hot soybeans without tempering, and removing the hulls from the hot soybeans.

Abstract: A microwave oven is incorporated in a coffee bean roasting system and includes a rotatable microwave transparent tube or drum positioned within the same and at an angle to the horizontal, through which coffee beans are introduced at an upper end and flow in continuous agitation to the lower end while being subjected to microwave fields within the oven. At the lower end of the oven a separate section is preferably provided for subjecting the coffee beans to selective treatment during the final stages of the roasting process. In one form utilizing a unitary structure the separate section is provided by a conductive septum which separates the oven into sections in which the power level is different. In the last section the power level is adjusted to control the final critical phase of the roasting process. The oven terminates into a cooling and quenching chamber from which the beans are delivered through a microwave trap to a further cooling stage to rapidly reduce their temperature to well below roasting.

Abstract: The de-hulling of cacao beans is expedited and nib yield increased by treatment with infra-red radiation for a period between one half and two minutes. The radiation preferably has a wavelength between 2 and 6 microns and the treatment may conveniently be carried out by means of apparatus according to British Pat. No. 1,379,116.

Abstract: A method of preparing dried coconut meat which retains its white appearance during extended storage while having increased flavor and odor imparting constituents by contacting raw moist coconut with a sulfur dioxide solution followed by microwave electromagnetic irradiation.

Abstract: A potato chip having an added fat content of up to about 10% is prepared by coating the raw potato slice with globular protein, applying a layer of edible oil on top of the protein coating and subjecting the raw coated slice to microwave heating.

Abstract: A two-stage method of thermic treatment of cereals, pulses or oil-seeds to increase the gelatinizing of starch and hydrolysis thereof, whereby to increase the efficiency of use of grains as a feed and food product. The grain is heated by infrared radiation in the first stage for 5-120 seconds from ambient temperature to 100.degree.-200.degree. C., and in the second stage it is kept for 30-120 seconds at substantially the temperature reached in the first stage.

Abstract: Disclosed are food compositions and methods for preparing cheese-coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets in a puffing medium throughout which the puff pieces or pellets are dispersed. The puffing medium comprises from about 30% to 90%, by weight of the puffing medium, of an edible fatty triglyceride and from about 10% to 60% by weight of dehydrated cheese solids. The puffing medium contains no more than about 2% by weight reducing sugars. The weight ratio of puffing medium to puff pieces ranges between about 0.2:1 to 1.3:1.

Abstract: Method for decontaminating proteinaceous host materials from microorganisms, while retaining chemical, physical and physiological properties of said host proteinaceous materials, said method comprising substantially dehydrating said host proteinaceous material, preferably by lyophilization, and subjecting said host material to a lethal dosage of microwave energy while said host material is maintained in substantially ambient conditions.

Abstract: Non-fried oil free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web form; thereafter with or without external application of water onto the surfaces of the web, steaming the web at gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes until the starch therein has an .alpha.-conversion degree of at least 98%; followed by preliminary heating preferably at 80.degree.-110.degree. C. for 2-5 minutes to adjust the water content to 15-35% by weight; then shaping the web into individual noodles; and then further drying these noddles at 55.degree.-145.degree. C. until the water content becomes 10% or smaller by weight.

Abstract: Instant-cooking dry macaroni products are manufactured by preparing a raw macaroni or like macaroni type food material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then subjecting this mixture to a preliminary steaming at a gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes till an .alpha.-conversion degree of from 60% to 80% is reached; then shaping the resulting material into individual molded pieces of a desired configuration; thereafter, with or without application of water to the surfaces of the molded pieces so that these surfaces carry water in an amount not exceeding 100% by weight relative to the weight of the molded pieces; then subjecting the molded pieces to a further steaming step at similar pressure and time till an .alpha.

Abstract: A method and apparatus for the treatment of protein containing foodstuffs wherein the foodstuffs are pumped in a microwave transparent tube through an applicator for exposure to microwave TM.sub.021 energy. The foodstuffs may be in paste form. If the foodstuffs are eggs, the yolks and egg whites are pumped through concentric tubes before combination thereof in the applicator.

Abstract: Process for producing instant-cooking rice which includes soaking rice in water, gelatinizing the soaked rice, reducing its water content 25-35% by weight, pressing the rice, reducing the water content of the pressed rice to 8-25% by weight, aging the rice and then puffing and drying the rice by hot air or high frequency dielectric heating.

Abstract: Improving the cold water soluble properties of gelatin, in which a raw gelatin having a water content of more than 8% by weight is subjected to microwave heating using microwave energy to remove at least 35% of said water content to obtain a treated gelatin having a water content of not more than 16% by weight. The thus-obtained gelatin exhibits improved solubility in cold water. If desired, an expanding agent may be added to the raw gelatin before the microwave heating, thereby it is possible to obtain a treated gelatin having better transparency and outlook.

Abstract: A potato segment and a process for preparing frozen french fried potatoes suitable for microwave reheating. The potato segment has an undulating side surface configuration of particular dimensions which is adapted for microwave reheating. The potato segments are blanched, fried, and then frozen. When reheated with microwave energy, the potato segments resemble in quality, color, texture, flavor and odor, french fried potatoes prepared directly from fresh potatoes.

Abstract: Instant pasta prepared by forming a sheet of gelatinized cereal flour-dough, expanding the sheeted dough under controlled conditions to impart a high degree of essentially uniform porous structure to the sheet, subdividing the expanded dough into pieces of desired shapes, thereby exposing the porous interior of said shaped pieces along their perimeter surfaces, and drying the shaped pieces. Other features of the invention appear in the following specification.

Abstract: New and improved food flavorings are provided including apparatus and methods for producing same. The flavorings are produced by extracting, concentrating and toasting a variety of organic materials including vegetable, fruit and root extracts or juices. In one form, the toasting procedure is carried out on an automatic continuous basis. In another form, the total manufacturing procedure is performed automatically and continuously. The resulting products, when added to various foods, render such foods salty tasting without the need for adding common salt (NaCl) to a variety of foods and food products. Such food flavorings may thus be used in salt free diets as well as conventional diets where new and improved tasty flavors are desired.

Abstract: A process for texturizing an aqueous slurry of proteinaceous materials comprises forming an aqueous slurry of the proteinaceous material with a texturizing agent, freezing the aqueous slurry, dehydrating the frozen slurry, and heat treating the dehydrated slurry at a temperature between about 80.degree. to about 300.degree. C. to set the structure. The resultant sponge-like texturized product absorbs water but will not disperse in water.

Abstract: Seeds from grain are prepared for animal or human consumption by first heating with infrared radiation until soft, turgid, malleable and plastic. Then the seed are extruded by a roll to form a wafer from each seed, which wafer is suitable for storage and is readily digestible.

Abstract: A dried product and the process of producing same including kneading dough of known composition, adding water thereto, passing the dough through a series of rollers wherein each succeeding roller moves faster than its preceding roller to form a moist film on the last roller, removing the film, drying the so removed film and dividing the removed dry film into flakes.

Abstract: Non-fried dry instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at 85.degree. C are produced by coating the surfaces of raw noodles consisting mainly of a starch component which mainly is wheat flour and containing 1-6% by weight, based on the absolute dry weight of the noodles, of sodium chloride, with an aqueous emulsion of an edible oil so that 0.2-5% by weight, based on the absolute dry weight of the noodles, of an edible oil and 0.01-5% by weight, based on the absolute dry weight of the noodles, of an emulsifier for said oil are applied on the noodle surfaces, heating such raw noodles with steam having a pressure of 0.5-1.5 kg/cm.sup.2 until the .alpha. conversion degree of the starch component measured by the enzyme process becomes at least 93%, drying the thus treated noodles at a temperature of not lower than 60.degree.

Abstract: Method of compacting freeze-dried particulate foods comprising partially freeze-vacuum-dehydrating a food in particulate form to an average moisture content of about 10-35 percent, irradiating the frozen partially freeze-vacuum-dehydrated food with microwaves to rapidly distribute the remaining mositure from the frozen cores of the food particle throughout the food and thereby to uniformly plasticize the food, compressing the irradiated food to from about 5 to about 50 percent of its volume prior to compression, and thereafter redehydrating the compressed food to from about 1 to about 5 percent moisture content. The food particles may be either uncooked or cooked prior to partial freeze-vacuum-dehydration thereof, but will preferably be uncooked in the case of a vegetable and cooked in the case of a meat. The final redehydrated, compacted food mass may be hermetically sealed in moisture-impermeable containers to impart long-term storage stability thereto.

Abstract: Method for agglomerating finely divided particulate solid materials which are capable of agglomerating by intersurface moisture for inter-particle adherence. A mass of the particulate material in a cool atmosphere in an agglomeration zone is simultaneously agitated and subjected to electromagnetic radiation to cause the free moisture contained within the particles to appear in liquid state at the surfaces of the particles so that, with the agitation causing random particle-to-particle contact, agglomeration by inter-particle adherence occurs in the same manner as if extraneous moisture had been introduced. Advantageously, radio frequency energy is employed to accomplish dielectric heating of the moisture within the particle, the moisture escaping to the surface of the particle but persisting there in liquid state because the solid matter of the particle is not heated to a temperature such as to cause unduly rapid vaporization of the moisture.

Abstract: A dehydrated potato product is described which consists of porous cut pieces of potato containg 0-12% moisture. The surface of each piece is composed of uniformly distinct individual potato cells with only a few of the cell boundaries indistinct and fused together. The product has a blue value of less than 100, shrinkage or collapse of about 40-58% of the original piece thickness, a density of between about 0.20-0.25 gm/cc. The pieces remain distinct and intact after rehydration in boiling water and retain the graininess and flavor of natural potato. The product can be made by peeling and slicing potatoes, blanching, cooling to about 80.degree. F. or lower and drying them by exposing them to hot air to which moisture has been added and simultaneously to microwave energy sufficient to provide about 50-90% of the total drying energy input until the moisture content has reached 12% or less.

Abstract: A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while maintaining the fat in emulsion. Finally, the mixture is dried, preferably under reduced pressure, with gasification to produce an expanded product containing 15-35% fat, at least 40% sugar and not more than 5%, preferably not more than 2%, water. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated.

Abstract: A method of manufacturing an edible soy protein-containing, dried meat product containing a fibrous soy protein product of fibril structure having a random orientation, and a natural meat. A mixture of the fibrous soy protein product and the natural meat is heat-treated and dried. The amount of the fibrous soy protein product must be not less than 10% by weight relative to the total weight of the natural meat employed.

Abstract: Disclosed is a process for preparing large chunks or loaves of textured protein material. The process in its preferred aspects comprises: forming a plurality of substantially unpuffed, fibrous protein strips by compressing, elongating, and heating an aqueous dough mixture and releasing the compression; fibrilating the strips; soaking the strips in a binder medium based on egg albumen; layering the strips to align the fibers and to substantially eliminate voids; and heat setting the binder, preferably by microwave energy.

Abstract: Decaffeinated coffee of improved quality is achieved using a process wherein caffeine-containing green coffee is countercurrently extracted with a water solution of coffee solubles. The decaffeinated coffee removed from the extraction zone is treated to remove surface solids contained thereon and is then dried at temperatures not in excess of 200.degree. F. The critical combination of a specified lower limit of surface solids on the coffee prior to drying and the drying temperature has been found to result in a decaffeinated coffee product of improved flavor.

Abstract: Improved flavor of commercially decaffeinated coffee is accomplished by rapidly drying the wet decaffeinated beans with radio frequency heating the thermal and radio frequency energies required and the wavelength and duration of exposure to the same being sufficient to impart a porous structure to the bean without rupturing the same.

Abstract: Preparation of a puffed textured, proteinaceous food product involving subjecting water-moistened proteinaceous material to pressure and heat sufficient to cause the mix to convert to a hot, moist, plastic, extrudable, translucent to glassy mass and extruding the mass through and from a length of an elongated die under non-puffing conditions to provide a moisture-containing, translucent to glassy extrudate, and, as a separate and distinct operation, thereafter puffing the translucent to glassy product in a moist state by subjecting it to water-boiling puffing conditions.

Abstract: Process of preparing a puffed, proteinaceous food product by subjecting moist, hydrophilic proteinaceous or protein material having a controlled amount of moisture to elevated mechanical pressure, recovering the product and puffing the recovered product.