Abstract: This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contact with steam while the TSP remains hot and is not completely dried. According to the process of this invention, a TSP having a good flavor can be produced in a simple and economical manner.

Abstract: Apparatus and methods are disclosed where plastic extrudable food product is provided such as by a food cooker extruder and is mixed with an additive to form a patterned food product, such as by a pattern forming die. The cross-sectional area of the patterned food product is reduced from an inlet end to an outlet end by a factor of at least 50:1 at an average convergence angle of <45.degree. while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned dough, and then is extruded through a die port having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate.

Abstract: A process of making a dried, cooked, extrudate cereal and vegetable composition of, in admixture, by weight dry matter, from 2% to 90% vegetable matter, from 8% to 96% gelatinized cereal matter and from 2% to 15% fat and having an apparent density of from 100 g/l to 500 g/l. The composition is prepared by cooking a mixture of, by weight, from 9 to 110 parts cereal, from 7 to 300 parts vegetable puree, from 2 to 15 parts fat and which has a water content of between more than 23% and less than 70% in an extruder and prior to extrusion of the cooked product from the extruder, allowing steam to escape from the mixture and extruder so that an extrudate product extruded from the extruder has a water content of from 15% to 23%, and then, the extrudate product is cut and dried.

Abstract: A sweetened extruded food product based on a vegetable material containing a sweetener incorporated before extrusion is formulated so that the sweetener contains a significant proportion of sucralose. In particular, the sucralose provides at least 50%, preferably at least about 75%, of the sweetness.

Abstract: A dried food composition is prepared by extrusion-cooking and drying so that the composition has a specific gravity of from 150 g/l to 500 g/l, and when rehydrated during preparation of such as a soup, the composition floats during rehydration. To prepare the composition, cereal flour and/or semolina, a fat, water and a protein and/or glucide filler substance ingredients are introduced into a twin-screw extruder and extrusion-cooked, the extruded, cooked product is cut into pieces and then, the product pieces are dried, and the ingredients are in amounts and are extrusion-cooked under a temperature of from 80.degree. C. to 160.degree. C. under a pressure of from 60 bar to 150 bar so that upon extrusion-cooking, the extruded, cooked product has, by weight, a fat content of from 6% to 14% and a moisture content of from about 10% to 16% and so that upon the extrusion cooking and drying, the dried product has a specific gravity of from 15 g/l to 500 g/l.

Abstract: An assembly (10) is disclosed including a rotor (38) extending into a rotor bore (24) and into a dough chamber (26) of a die housing (16), with the rotor (38) rotating at relatively high speeds in the order of 4,000 RPM. A bushing (62) is provided in the rotor bore (24) to provide a seal with the rotor (38). The bushing (62) has a small clearance with the rotor (38) sufficient to reduce frictional forces to minimize wear while effectively preventing passage of the extrudable dough under pressure in the order of 2,800 psi (200 kg per square centimeter) through the rotor bore (24) and around the rotor (38). The dough which does pass through the small clearance is allowed to fall away from the rotor (38) outside of the rotor bore (24).

Abstract: A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to provide a dense crumb. The resulting product is freezable for long shelf-life.

Abstract: A cooked cereal product is made by heating and maintaining a composition having a dry matter content of 20% to 85% by weight and containing water and a starchy substance or soya at a temperature of from 50.degree. C. to 160.degree. C. for from 10 minutes to 180 minutes to obtain a heat-treated composition. The heat-treated composition and a starchy substance or soya are then introduced into an extruder and extrusion-cooked for 20 seconds to 60 seconds at 125.degree. C. to 135 .degree. C. to obtain a cooked cereal product.

Abstract: A control process and apparatus enable operation of a pressurized continuous cereal cooker and discharge auger with decreased steam utilization. An electric motor advances the cooked cereal mass through a pressurized zone comprising a quick-opening valve, preferably a butterfly valve. The current drawn by the electric motor is monitored to sense the accumulation of cooked cereal mass at the valve. A process signal, representative of the current drawn by the motor, is compared to a reference signal, representative of a selected value representative of a current higher than that required to turn an empty auger. A control signal based on the comparison of the first signal and the reference signal is then generated to open or close the valve in response to the control signal. When the process signal drops below the reference signal, the valve is closed.

Abstract: The present invention relates to a method for treating, and in particular for abrading surfaces, utilizing glass-like polysaccharide grits. The invention also extends to novel glass-like polysaccharide products, especially starches, and to processes for the production thereof. Additionally, there is disclosed cross-linked polysaccharide materials and glass-like starches having a substantially occluded water component. Combinations of these various polysaccharide grits and other abrasive grit materials are also disclosed.

Abstract: The present invention relates to a method for treating, and in particular for abrading surfaces, utilizing glass-like polysaccharide grits. The invention also extends to novel glass-like polysaccharide products, especially starches, and to processes for the production thereof. Additionally, there is disclosed cross-linked polysaccharide materials and glass-like starches having a substantially occluded water component. Combinations of these various polysaccharide grits and other abrasive grit materials are also disclosed.

Abstract: A puffed snack is prepared from chlorophyll-containing plant grains by pulverizing the grains under completely light shielding conditions, storing the resulting pulverized grains under complete light shielding conditions or light shielding conditions applied within 24 hours after pulverization and puffing the grains in a screw extruder having a die wherein the temperature of the die ranges from 90.degree. to 150.degree. C. for the resulting pulverized grains having a water content of 9-11%, the temperature of the die ranging from 100.degree. to 210.degree. for the resulting pulverized grains having a water content of from 11 to 15%, and the temperature of the die ranging from 160.degree. to 240.degree. C. for the resulting pulverized grains having a water content from 15 to 20%, so that the degree of puffing falls within a range of from 3.0 to 28.

Abstract: A rice product prepared from brown rice grains bymilling brown rice grains to remove a controlled proportion of the bran layer therefrom whereby from 2% to 10% of the total weight of the rice grains is removed;hydrating the grains to increase their moisture content to between 20-40%, preferably 25-35%;cooking the grains to gelatinize the starch therein;removing moisture from at least the outer layers of the grains;milling the grains to remove the residual bran layer and germ therefrom.

Abstract: A process for manufacturing a fiber fortified foodstuff that includes preparing the foodstuff and then topically applying supplemental fiber. In particular, puffed snack products are prepared by mixing cereal with a fiber premix and sufficient moisture to form an extrudable dough base. The dough base is cooked in a cooking extruder and then extruded to form a wet puff which is dried and then coated with an oil slurry. A flavor premix which includes supplemental dietary fiber, particularly a soluble fiber, is topically applied to the oil coated dry puff to form a fiber fortified, puffed snack product.

Abstract: A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to provide a dense crumb. The resulting product is freezable for long shelf-life.

Abstract: Instant grits, which closely resembles natural grits in mouth feel, flavor and consistency, are prepared by cooking a gum-free aqueous grits slurry under controlled conditions for a limited period of time and drying the slurry rapidly prior to breaking up the obtained dried product and packaging it.

Abstract: The present invention relates to a low moisture hot rolling process for preparing expanded grain products without the extended time or high energy requirements of prior art processes. More particularly, the present process comprises wetting parboiled grain to a moisture content of between 8-16%; optionally tempering the moistened grain; plasticizing the moistened grain; compressing the moistened grain to reduce kernel thickness; and, toasting the compressed grain to obtain an improved expanded grain product.

Abstract: Disclosed are puffed ready-to-eat breakfast cereal products having a high Total Dietary Fiber content which nonetheless exhibit desirable crispness. The cereal products are characterized by specific densities of about 0.075 to 0.35 g/cc. The Total Dietary Fiber content of the cereal compositions is about 2.5-12 g/oz or about 9% to 42%. The total fat content of the puffed cereal is less than about 4%. The cereal base is in the form of a hollow, pillow shaped piece comprising a thin shell surrounding the hollow core. In preferred embodiments, the cereal is provided with a low level of a sugar presweetening coating. Also disclosed are processes for preparing the puffed high fiber R-T-E cereals from pellets in sheet form.

Abstract: A process is disclosed for preparing a shelf stable half product expandable in microwave ovens. A chlorinated soft wheat flour, corn starch, modified corn starch and whole grain amaranth flour are combined to form a dry starch mixture. Salt and flavoring additives (if desired) are combined with the dry starch mixture. These ingredients are thoroughly mixed in a ribbon blender, then preconditioned in a paddle mixer with injection of steam and water, to form a mixture with moisture at 22-24 percent by weight. This mixture is provided to a twin screw extruder where it is worked and heated to substantially gelatinize the starches, vented for rapid cooling and moisture release, conveyed and lightly worked at reduced temperature, then forced through a shaping die and cut into pieces of the desired shape. The pieces are dried in a drying enclosure, at an air temperature of 43 degrees C., for about three and one-half to four hours.

Abstract: Apparatus and method for forming an open textured food product, comprising an extruder and an extruder die. The extruder is provided to receive an extrudable food material, to advance that material longitudinally forward while heating and pressurizing the food material, and to force the heated and pressurized food material outward through an extruder outlet. The extruder die is connected to the extruder immediately forward of the extruder outlet, and the die forms an inlet to receive the pressurized food material from the extruder outlet, an expansion chamber to receive the pressurized food material from the extruder die inlet wherein the food material expands to a predetermined width, and an outlet to discharge the expanded food material from the extruder die.

Abstract: A supercritical fluid such as CO.sub.2 is injected under pressure into a fully cooked dough in an extruder. The dough is prepared and after being preconditioning with water and steam, is supplied to an extruder/cooker where it is subjected to high cooking temperatures, which may be on the order of 120.degree. C. The cooked dough is conveyed through an optional steam vent section and is cooled to a temperature of usually less than 100.degree. C. to prevent puffing of the extruded product by the conversion of water to steam. Supercritical CO.sub.2 is injected into the cooked and cooled dough, and under the pressure conditions existing in the extruder, the CO.sub.2 dissolves into the water phase of the dough. Since the conditions within the extruder are either subcritical or near-critical, various flavors, colorants, or other materials soluble in and carried by the supercritical CO.sub.2 are deposited and mixed into the dough before exiting the extruder. The dissolved CO.sub.

Abstract: A plant fiber product for use in food products is prepared from straw by cutting and cooking in sodium hydroxide containing liquor, followed by a treatment with ClO.sub.2 in an acid medium, treatment with H.sub.2 O.sub.2 in a basic medium, and again treatment with ClO.sub.2 in an acid medium, said processing steps being carried out for such a period and with such an intensity that substantially all lignin is removed, that the final product is obtained with great whiteness and purity, thereby making the product suitable for the intended purpose.

Abstract: A pharmaceutical composition is described which comprises a pharmaceutically acceptable carrier and a compound of the formula (1): ##STR1## or a pharmaceutically acceptable salt thereof wherein X is CH.sub.2 or S, in an amount sufficient to stimulate selectively histamine H.sub.3 -receptors.

Abstract: The oil content of rice bran can be stabilized by simultaneous high temperature high pressure treatment. Such a treatment also improves the yield obtainable when such oil is extracted from rice bran by solvent extraction.

Abstract: The present invention is directed to a novel composition suitable for the preparation of a puffable food product, and to processes for the use thereof, and to the puffed and/or puffable products so produced. The composition broadly comprises certain native starches, a maltodextrin of a specified dextrose equivalent, and specified modified pregelatinized starches.

Abstract: Disclosed is a process for producing swollen foods having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extruder a powder; e.g. eggshell or bone powder, comprising fine particles of porous structure and a food material predominantly comprising a starchy material and/or a protein and thereafter releasing and causing the same to swell.

Abstract: An expanded farinaceous food product is produced without the use of a drying apparatus. A farinaceous food mixture containing from about 5 weight percent to about 17 weight percent of at least one plasticizer selected from monosaccharides, polysaccharides, and edible alcohols and having a moisture content of from about 9% to about 17% is plasticized in an extruder barrel having a barrel pressure equal to or in excess of the vapor pressure of the water in the mixture; and the plasticized mixture is extruded through a profile die into a zone of ambient pressure below the vapor pressure of the water in the mixture.

Abstract: Puffable food half products, particularly snack food half products, are made from finely particulate corn materials, especially corn reduction flour, in which the gelatinizable starch content is at least predominantly from the horny endosperm of the corn, starch from the soft or floury endosperm being at least minimized. The invention makes it possible to produce a half product in which the starch content is predominantly or entirely from corn and which will expand, at least by frying and advantageously also by baking and, in some cases, microwaving and which will puff to a final product in which the maximum dimension is twice that of the half product.This is a continuation of Ser. No. 037,054 filed Apr. 13, 1987, which is a continuation of Ser. No. 836,704 filed Mar. 6, 1986.

Abstract: Fried snack food product in ribbon-like form, preferably spiral, of a masa dough that has been ground and then further comminuted by cutting to have a maximum particle size of 0.05 inch.

Abstract: In a method of extruding a food product wherein starting products and water are fed to an extruder and mixed in a mixing zone and wherein the mixture is heated and plastified by the supply of shearing energy and, after passing through a nozzle, is foamed, in order to achieve a product quality which remains constant independently of alterations in the properties of the starting products and external disturbing factors, it is provided that, with a constant speed of rotation of the shaft or shafts of the extruder, the drive power (N) applied to the shaft or shafts by the drive motor is measured, that the bulk throughput (m) of the starting products supplied is measured, that the quotient (s) of these quantities (N,m) is formed in a computing device and that this specific energy (s) thus determined is fed, as a controlled quantity, to a controller which keeps it constant in accordance with a preset desired value (s.sub.

Abstract: A cereal is produced using bran and a continuous cooker. The continuous cooker is a twin screw extruder which blends and cooks dry ingredients with syrup, but without addition of water. The cooked mixture is then cooled by the injection of water into a cooling zone, which rapidly reduces the temperature and pressure of the material to be extruded. The cooled material, at a temperature of approximately 150.degree. F.-280.degree. F., dependent upon the formulation used, is extruded through a die head having a plurality of bores there-through. The extrudate strands expand only slightly, and have a roughened outer surface that is visible to the eye, and spontaneously break into strands almost entirely in the range of 0.5 inch to 4 inches. The strands are then dried and toasted, to form a bran cereal nuggets cereal.

Abstract: Comestibles, such as baked goods and cereal products, are sweetened by application of an aqueous solution of at least one L-aspartic acid sweetening derivative to provide products which exhibit a uniform sweetening response when eaten, i.e., they are substantially free of "hot spots". The sweetening derivative is absorbed into the comestible to obtain products which do not have a sugar-coated or sugar dusted appearance.

Abstract: The process of the invention may be employed with raw or parboiled non-waxy rice and produces a cooked and dehydrated rice. In a preferred embodiment the cooked and dehydrated rice is expanded, or puffed, to produce a rice product capable of rehydration to palatable textural state within 90 seconds after the addition of boiling water. The process consists of gelatininzing and glassifying the rice, and then drying the rice. The preferred process employs this process and then expands, or puffs, the rice. Apparatus for expanding rice in accordance with the preferred process is provided.

Abstract: A method for making a crisp rice product comprising the steps of (a) extrusion-cooking a moist mix of ingredients the ingredients comprising at least about 50% uncooked rice flour on a dry weight basis, in a screw-type extruder, the screw-type extruder comprising an elongated barrel having a feed end and a discharge end and a passageway therebetween and a single elongated screw snugly and rotatably residing within the passageway, the screw having a non-adhesive, anti-stick coating; (b) expressing the cooked mix from the extruder through a die under expanding conditions; (c) cutting the expressed mix into discrete pieces; (d) drying the cut pieces, and (e) toasting the dried pieces.

Abstract: A method is disclosed for making a highly expanded, porous oat cereal product having a density of below about 12 ounces per 121.5 cubic inches comprising the steps of:a. classifying an oat flour to separate out a low .beta.-glucan oat flour with a .beta.-glucan content of less than about 3.3%,b. cooking a mix comprising the low .beta.-glucan oat flour wherein the low .beta.-glucan oat flour comprises at least about 55% of cereal flour in the mix,c. expanding and shaping the cooked mix into a shaped cereal product,d. heat setting the shaped cereal product, ande. drying the heat seat cereal product to a moisture content at which it is structurally stable.

Abstract: A method of forming a cake from a sticky confectionary material based on sugar and cereals comprising the steps of transporting a layer of such sticky confectionary material having a uniform thickness on a surface of an endless conveyor to a position beneath at least one vertically disposed hollow cylinder whose wall is tapered at its lower end and inside which is a piston, advancing the cylinder downwardly so that it cuts through the sticky material until the lower edge of said cylinder contacts said surface and severs the sticky material within the cylinder from the layer; then advancing the piston downwardly to compress the severed sticky material to between about 40% and about 60% of its original thickness to form the cake, maintaining such compression for between 0.5 and 5.

Abstract: An apparatus and method for supporting, guiding and temperature-treating a continuously moving rope of puff extruded farinaceous food material of generally C-shaped cross-section. The moving rope is supported and cooled from below by a stream of air exiting from openings in the upper edge of a former bar, which is positioned below the rope and extends into the concave portion of the cross-section. Air is directed downwardly onto the top and sides of the moving rope from a plenum chamber and nozzle assembly positioned above the moving rope.

Abstract: A composition useful for the production of a rehydratable rice product and a method of making such product. The composition includes ungelatinized 90.0 to 99.5 by weight rice flour, 0.2 to 5.0 percent of an aeration agent, 0.1 to 3.5 percent of an emulsifier, and, optionally, up to 1.5 percent by weight of an edible gum. The composition is mixed with water and extruded at temperatures not in excess of 220.degree. F. and dried to make a rehydratable rice product. The extrudate is sized, preferably after drying, into lengths simulating the lengths of rice grains. The product is rehydratable in boiling hot water in 1 to 4 minutes and is particularly suitable for making a rice pudding, in 3-6 minutes.

Abstract: A process of making a long shelf life, nutrient fortified cereal based food which has a high degree of flexibility of bulk shape form and flavor to allow confirmation to a variety of worldwide ethnic eating habits. The cereal grains are a mixture of corn and soybeans, milled to a fine flour which is then vitamin and mineral fortified to a level in excess of the recommended daily requirements allowances, the flour is moistened to achieve a moisture level of from about 17% to 20% and thereafter cooker extruded wherein gelatinization occurs, followed by shaping and drying.

Abstract: Wheat producers and method for cooking such products are described, wherein the dough for such products is cooked by extrusion through an extrusion die.

Abstract: For producing a hydrolized food product a stream of product is conveyed to a nozzle head (4) by means of a worm (1) and discharged via nozzles (8). Processed pieces of product are cut off from the stream of product one after another. The interrupter serving for this purpose displays a rotating element (5) that is arranged rigidly on the nozzle head side end of the worm (1) and rotates together with this latter. The rotating element (5) has recesses (10) that intermittently feed the stream of stock to the nozzle inlets (9) and sealing faces (12) that are arranged between the recesses (10) and seal the nozzle inlets (9) against the stream of stock between the feed phases. The edges (14) of the sealing faces (12), leading in the direction of rotation (13), guarantee the intermittent interruption of the stream of stock effecting cut-off of the pieces of product one after another.

Abstract: The present invention relates to a process for the preparation of a "self-degrading" composition suitable for use in feeding and/or feed-conversing purposes and if desired for the conversion thereof into a self-degrading fodder mixture which comprises pre-degrading the starch being present in cereal fodder and/or maize fodder to an extent that the degradation index of the crop should be from 0.12 to 0.27, and thereafter admixing the so-called "available starch" thus obtained in finely ground form in optional order of succession with .alpha.-amylase and optionally with further additives and--if "self-degrading" fodder mixture is to be prepared--with fodder.The composition of the present invention provides carbohydrates utilizable by the digestive organs of animals. The process of the invention provides products equivalent with the very expensive maltodextrins using cheap and readily available starting materials.

Abstract: An extruded, expanded ready to eat cereal product containing substantial levels of corn bran is disclosed. Explosive expansion of the cereal dough with sudden release of pressure in the cooking extrusion step results in a high degree of cereal piece disintegration unless the corn bran ingredient which is used in the process is within critical particle size ranges. Product produced in accordance with the invention has preferred sensory qualities when compared with wheat bran. A high fiber expanded ready to eat product having improved textural and bowl life characteristics, compared to commercially available ready to eat cereals containing wheat bran, is disclosed.

Abstract: A reformed rice product is made by extruding a dough through a low-pressure, pasta-type extruder to form simulated rice grains which are then dried at a temperature of up to 150.degree. C. to a final moisture content not exceeding 15% of the product. The dough is made by adding water to a dry composition comprising a mixture of pregelatinized and ungelatinized flour, sodium chloride and fat in powder form.

Abstract: A method of producing a dry pet food product containing fibrous food pieces having a tough, pliable texture combined with a basal matrix containing proteinaceous and farinaceous materials having a porous texture and appearance is disclosed. The fibrous food pieces, which may simulate vegetables, grains and red meat pieces, comprise denatured proteinaceous material. The food pieces are blended with undenatured proteinaceous materials and farinaceous materials. The mixture is mechanically worked under conditions of elevated temperature and pressure and finally extruded to form an expanded dry pet food product having a porous texture interspersed with food pieces having a tough, pliable fibrous texture.

Abstract: Disclosed is an improvement in a process for preparing a puffed ready-to-eat cereal product from rice. Nato rice typically sticks and clumps during processing. The present invention reduces this problem. In a preferred embodiment, milled rice is admixed with spray dried torula yeast which has been cultured in ethanol, prior to cooking the rice in a sugar solution, and drying, tempering, bumping, puffing and toasting.

Abstract: Inclusion of 71/2% to 20% of substantially fully-inverted molasses provides a low-cost animal feed which is highly palatable and assimilable to domestic pets and livestock. Prepared by hot extrusion and comprising at least 50% by weight cereal meal and 15% to 35% by weight protein, this product has a partially elastic, partially deformable, chewy, non-crumbly structure. It has unexpected nutritive and physiological advantages especially to the growing animal, as well as cost advantages over the use of sucrose.Under the process described, the product, when extruded, has a water content of approximately 20% and is dried to about 15% without loss of its unique texture or palatability and with minimal energy cost.

Abstract: Disclosed is a uniquely textured pet food in the form of low-intermediate moisture, but highly-palatable, resilient, soft, meat-like chunks. These soft, chewy chunks are expanded internally and have a substantially-continuous, fibrous, highly-irregular surface. This pet food is prepared by relatively high pressure extrusion of a plasticized, meat based formulation to achieve expansion. The product contains sufficient a.sub.w lowering and antimycotic agents to avoid spoilage when packaged under aerobic conditions. By virtue of their meat-like texture and structural integrity, these chunks enable the production of an unusually good dual-textured pet food.

Abstract: Inclusion of 71/2% to 15% of a monosaccharide in a dry animal food prepared by hot extrusion of a mixture comprising at least 50% by weight cereal meal and 15%-35% by weight protein yields a product having a partially elastic, partially deformable, chewy, non-crumbly structure. Unlike soft pet foods of substantially higher water content, the present product requires no polyhydrins either as a texturizer or as a preservative.Under the process described the product, when extruded, has a water content of approximately 20% and is dried to about 15% without loss of its unique texture and with minimal energy costs.

Abstract: An appliance for heating seeds, nuts, grains and the like such as popcorn kernels, for example, by means of microwave radiation, comprising a bowl which is transparent to microwave energy and which has in its lower region an area of restricted size for holding unheated kernels in a clump, the area of the bowl above the restricted area being larger to allow heated kernels to expand, and means for concentrating the microwave energy upon the clump of kernels.