Abstract: A white, defatted, food-grade peanut flour having an unusually high protein solubility and being suitable for human consumption is disclosed. Peanuts are heated, in preparation for blanching, at temperatures of about 220.degree.-250.degree. F., for a period of time sufficient to eliminate the raw peanut taste. The peanuts are blanched, remoisturized without heat, flaked, solvent extracted, filtered, desolventized and ground into flour.

Abstract: A method for debittering soybeans to destroy and extract the bitter taste therefrom. Soybeans are loaded into open baskets with foraminous bottoms suspended from links on a chain conveyor successively and intermittently indexed by rachet driven sprockets through three zones of a processing tank having an exhaust hood. Water preheated to approximately 198.degree. F. flows through the tank and each zone thereof has a steam manifold therein whereby steam is injected into the first zone to raise the water temperature to approximately 214.degree. F. and bubble and agitate the water and the beans loaded in the baskets. The baskets and beans then travel through the second zone wherein they continue to be agitated by action of steam but wherein the temperature is lowered by the injection of tempering water to approximately 212.degree. F. Thereafter, upon entry into zone three, agitation of the beans continue with temperature also being approximately 212.degree. F.

Abstract: A coffee like beverage product prepared solely from soybeans. By the combination of conditions employed, the result is a ground and roast soybean product which can be substituted for coffee, and which tastes and appears remarkably like coffee. The process involves removing most of the oil from green soybeans, crushing the green soybeans, grinding the crushed green soybeans, and thereafter roasting the same.

Abstract: A process for splitting the shells of pistachio nuts comprising soaking closed-shell pistachio nuts in an aqueous liquid, subjecting the wet-shelled nuts to mechanical pressure to compress them, releasing the said pressure, and substantially immediately subjecting the nuts having the mechanically compressed shells to an elevated temperature to effect splitting of at least the majority of the shells.

Abstract: A method of improving previously conventionally dried coffee beans before roasting is disclosed. The method is particularly suitable for treating such beans that have been subjected to adverse storage conditions and are not suitable for roasting by conventional methods. The method essentially comprises drying or tempering the previously dried green coffee beans at a first temperature and a first humidity which are determined by the conditions under which the coffee beans have been adversely stored, and then tempering the coffee beans to generally uniform temperature or humidity for flavor development under atmospheric pressure at a second temperature generally higher than the first temperature and at a second higher humidity.

Abstract: A method for processing grain to provide a flour or grit product suitable for human consumption and by-products suitable for use as animal feed and industrial products which includes forming a slurry of the grain with water and passing the slurry through a plurality of pump stages having turbine pumps equipped with turbine pump impellers to remove the husks from the grain kernels without cracking a substantial portion of the kernels. The slurry is then passed through a centrifuge to remove excess water, surface dried and passed through an aspirator to separate the husks from the grain kernels. The dehusked kernels are sent through a centrifugal impact cracker to break up the kernel and separate the germ and oil from the endosperm. The broken kernel pieces are then milled to produce flour.

Abstract: A mustard flour of controlled pungency is obtained by mixing separately prepared mustard flours. A first mustard flour is prepared wherein the enzyme is deactivated but the glucoside is retained, whereas in a second mustard flour the enzyme is retained but the glucoside is substantially eliminated. Both mustard flours, alone, are mild in flavor.

Abstract: Raw coffee is heated up by humidified hot air during a first period, then cooled at a reduced pressure during an immediately following second period, and these alternate treatments are carried out several times in succession.

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: The disclosure relates to a method and apparatus for perforating the shells or husks of whole kernel feed grains such as shelled corn, grain sorghum, millet and the like, without shattering the kernels or destroying the germ, so that the moisture content of the treated grain can be rapidly altered.The method comprises the steps of wetting the exterior of the kernels with water to partially plasticize the husk, treating the kernels so that the husks separate partially from the interior portion of the kernels in the form of blisters and then perforating the blisters. The treated kernels may then be subjected to other steps to attain a desired result.Such steps may comprise heating the kernels to dry the grain for storage, wetting the grain to increase its moisture content preliminary to feeding it to animals; wetting it with liquid food supplements, antibiotics, etc., wetting it preparatory to controlled fermentation of the grain and the like.