Abstract: A method of intensifying the flavor of soluble coffee. Soluble coffee is heated at a temperature and for a time sufficient to intensify the flavor of the coffee without causing carbohydrate pyrolysis characterized by evolution of carbon dioxide. The heated coffee is cooled to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor by heating the coffee at a temperature under conditions that do not cause carbohydrate pyrolysis characterized by generation of carbon dioxide.

Abstract: A system for preparing a skinned food product includes a roasting unit, a smoking chamber, and a conveyor system for transporting the skinned food product through the roasting unit and through the smoking chamber. The roasting unit has a heated zone for at least partially loosening the skin of the skinned food product. The heat in the heated zone may also blacken portions of the skinned food product. The conveyor system rotates the skinned food product as the product passes through the heated zone. The contact with the smoke in the smoking chamber provides the skinned food product with a desired flavor. A method for preparing a skinned food product includes contacting the product with heat to at least partially loosen a skin thereof, and contacting the product with smoke for a period of time sufficient to provide the product with a smoked flavor. The system and method may be used to prepare skinned food products such as tomatoes, peppers, onions, garlic, corn, potatoes, and artichokes.

Abstract: A process for dehydrating vegetable products that are free of preservatives and chemicals, high in nutrient content, and have an improved taste and appearance is disclosed. In accordance with the present invention, whole, raw vegetables are first precooked with microwave energy for about 20 to about 60 seconds. After precooking, the vegetables are cut, ground, shaped, pressed, riced or rolled into a desired form, including, for example, chunks, crunches, strips, slices, chips, patties, flakes or powders. The vegetables are then dehydrated in the temperature range of about 130.degree. F. to about 195.degree. F. to a moisture content of less than 8%. The dehydrated vegetable products can then be reconstituted using hot or cold liquid or eaten directly as a finger food snack.

Abstract: A method of drying konjak slices in producing seasoned dried konjak slices is provided which method allows for reducing the drying time while at the same time drying the konjak slices homogeneously to their deep interior. In manufacturing dried seasoned konjak by drying seasoned konjak to a moisture content of 10 to 30%, the method for drying is characterized by effecting the drying by carrying the seasoned konjak on a heat-resistant netting 1 in an enclosed space 1 and subjecting the seasoned konjak to heated air at a temperature equal to or higher than 60.degree. C. with or without far-infrared radiation irradiation.

Abstract: A dehydration apparatus and process utilizing a closed system are provided and enable substantial dehydration of biological products while enabling retention of the essential flavor and fragrance of the natural product. The apparatus comprises a heat exchanger and dehydration chamber connected in closed fashion by appropriate conduits or ducting. Appropriate blowers are provided, as are controls for the system parameters of the dehydration process.

Abstract: The invention provides a cereal cake formed by using germinated brown rice or other germinated cereal irradiated with far infrared rays as the material, and its manufacturing method, and more particularly it relates to cereal cake and its manufacturing method characterized by heating and pressing germinated cereal irradiated with far infrared rays, not a mere cereal, to process into a specified form, and therefore by germination of the cereal, phosphorus is supplied, phosphate enzyme acts, phytic acid is decomposed into phosphoric acid and inositol, protein is bonded to amino acid, fat to essential fatty acid, starch to sugar and minerals to amino acid, so as to be absorbed smoothly in the body, zinc, other minerals and vitamins are increased several times, and in particular the starch is transformed into sugar, so that a natural sweetness is provided without any particular sweetening process.

Abstract: Compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 .mu.m>) and are useful as emulsifier ingredients in dry mixes for dough and batters for prepared foods such as layer cakes, muffins, breads and pancakes. Also preparation methods involving heating the low molecular carbohydrate to above its melting point, admixing the emulsifier to form a magma, rapidly cooling the magma sufficiently low enough to form a solid matrix and size reducing to form a powder of the requisite size.

Abstract: Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats with water or an aqueous protein solution and then drying the oats. The contacting of oats with the aqueous protein solution may be carried out before the pressing of the oats.

Abstract: A soluble coffee is prepared from ground green coffee which is extracted with water, the green extract obtained is dried and green powder obtained by drying is passed into and through a twin-screw extruder, and while the powder is passed through the extruder, the powder is heated in the extruder at a temperature of from 130.degree. C. to 240.degree. C. for up to 5 minutes to obtain a heat-caramelized extrudate product from the extruder, and that product is cooled and thereafter dried and ground to provide a powder-form product. Additionally, obtaining green extracts from low temperature and high temperature split extraction enables separate processing of low and high temperature extracted extracts, and low temperature extracted extracts may be heated in an extruder at a temperature of from 180.degree. C. to 240.degree. C. and high temperature extracted extracts may be heated in an extruder at a temperature of from 130.degree. C. to 180.degree. C. which enables obtaining a balanced product.

Abstract: A vacuum microwave dehydration process for drying fresh mango and pineapple fruit pieces at low temperatures which results in a product with a "fresh", uncooked flavor and a unique crunchy texture with little or no shrinkage which can not be achieved through conventional air drying.

Abstract: A process and apparatus for preparing diced or sliced pepperoni includes the steps of preparing the pepperoni meat mixture by grinding and mixing to specification. The blended sausage is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35.degree. F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50.degree. F. to 120.degree. F.) air at an initial relative humidity of 30% or less under turbulent air flow. The dried pepperoni is conveyed to a chiller or freezer. The pepperoni has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes.

Abstract: A material processing apparatus and method for processing a solid feedstock material through a melt spin process including a spinner head having a spinner head chamber defined by a parametrical processing wall through which the solid feedstock material is processed. The apparatus includes a device for rotating the spinner head about an axis of rotation to cause the feedstock material to be repelled towards and through the processing walls. A heating source separate from and exterior to the spinner head is included for heating the feedstock material to an elevated temperature to cause the melt spin processing as the feedstock material is projected through the processing wall.

Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of the monocalcium phosphate leavening acid.

Abstract: A process for improving cake baking properties of wheat flour is disclosed. The process includes the steps of introducing a quantity of wheat flour into a container which is provided with mixing devices; heating the wheat flour at a temperature in the range of 110.degree.-140.degree. C. to dry the wheat flour while injecting nitrogen gas into the container, whereby air exposure of the wheat flour is prevented; rotating the container, thereby continuously mixing the wheat flour with the nitrogen gas during the heating step; and cooling the heated flour to 50.degree. C. while preventing air exposure of the heated flour.

Abstract: The present invention is directed to a viscosifier prepared by enzymatically hydrolyzing a ungelatinized, granular starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products, as a viscosifier and may be used to replace pectin or tomato solids.

Abstract: The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.

Abstract: A method of producing animal feed pellets wherein solid and liquid ingredients of the feed are premixed except for a liquid binder ingredient which is mixed in last. The resulting mash is extruded in a ring die pellet extruder without steam conditioning and the extruded pellets are cooled and/or dried as may be required. The liquid binder will have viscous and cohesive properties and preferably will be a condensed liquid byproduct from the grain, food or feed processing industries.

Abstract: An edible material containing soybean cell walls having a good taste is produced by providing dehulled and hypocotyl-removed soybeans without substantial swelling by water absorption; soaking and heating the soybeans in hot water to which an alkali has been added under the conditions of: Log(Hr)+0.0333 Temp.gtoreq.2.4, wherein Log(Hr) represents the common logarithm (to base ten) value of a soaking time (hours), and Temp represents a soaking temperature (.degree.C.); and then crushing the soybeans.

Abstract: Process for dehydrating tubers in order to obtain a storable imperishable food product, and a food product thus obtained. The process comprises the removal of the skin from the raw tubers; selecting the final content of starch which should be contained in the food product; determining the initial percentage of starch in the raw tubers; selecting the final content of starch which should be contained in the food product; determining the initial percentage of starch in the raw tubers; optionally cutting the tubes in slices; immersing the tubers in a solution of sodium hypochlorite or acetic acid or ethyl alcohol; and exposing the tubers to a drying process by applying a hot air flow. The food product obtained by the process has a water content of 10-30% by weight.

Abstract: Described are compositions comprising a desired material, e.g., a soluble fiber, entrapped within a protein matrix, and methods of preparation and use thereof. In a preferred embodiment, the subject invention provides a method for entrapping a soluble fiber compound within a protein matrix, wherein the method comprises the following steps: (a) a soluble fiber compound is first mixed with undenatured protein to create a uniform dispersion, wherein the dispersion thus created comprises protein at a concentration of at least about 25% and soluble fiber at a concentration of less than about 75%; (b) the dispersion created in step (a) is then mixed with water and subjected to elevated pressures, wherein the pressures reduce the water content of the composition to less than about 50%, thereby forcing the protein and the soluble fiber compound into close molecular proximity; and (c) the dispersion is then subjected to heat of at least about 300.degree. F.

Abstract: Materials, for example, plant-based food products, are subjected to heat and pressure in a processing enclosure, wherein the pressure is greater than the pressure of the atmosphere. The heated, pressurized materials are then subjected to a pressure-reduction phase during which the pressure in the processing enclosure is reduced at a rate greater than 500 millibars per second and by an amplitude greater than 1 bar. The rapid pressure-reduction phase of the invention contributes to the production of processed materials having a slightly spongy structure that is due to the presence of micro-cavities that promote the recapture of subsequent moisture.

Abstract: A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying chamber feeds into a rotary drying drum. A raw material feed chute is also provided for feeding raw material of relatively low moisture content directly to the rotary dryer. Methods of drying a raw material and of processing raw animal parts are also disclosed.

Abstract: A method of making bacon bits from bacon or bacon ends and pieces. Bacon or bacon ends and pieces are reduced to a first size, cooked sufficiently to bring its water activity level to a first level, wherein the bacon or bacon ends and pieces have a pink color after cooking. Then, the bacon or bacon ends and pieces are fried to bring their water activity level to a second level, wherein the bacon or bacon ends and pieces have a dark red color.

Abstract: A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time so that the weight of the resulting leavening acid composition is between 83 to 93 percent of the weight prior to heating is provided.

Abstract: This invention encompasses protein-protected ruminant feed comprising oil seed meal, hulls, and water that has been cooked to give a cooked meal having a temperature of at least 200.degree. F. and a moisture content of from 21 to 26 wt. % and thereafter drying and cooling the moist cooked feed to give a protein protected ruminant feed. The protein protected ruminant feed is less digestible in the rumen and thereby enhances ruminant growth and milk production.

Abstract: A method for measuring moisture content along a drying line is described by the following stages: A first stage in which a predetermined (weight) quantity of product is withdrawn. A second stage in which, using a piece-counting system, the number of pieces forming the quantity of product withdrawn during the first stage is counted. A third stage in which the number of pieces of product is compared with predetermined values. The main advantage of this method its immediate response.

Abstract: A method of making bacon bits from raw bellies. The raw bellies are sized to a first size. Then, the sized bellies are mixed with water and curing ingredients to form a product mixture. The mixture is heated to above 120.degree. F. wherein protein within the product mixture is substantially denatured. The product is then mixed further and then heated to at least 180.degree. F. Finishing processing takes the product mixture to a water activity level of 0.85 or less. In one embodiment, encapsulated salt is added with the curing ingredients. In another embodiment regular salt is added after the protein has been denatured. In both embodiments, the salt does not reach the protein within the bacon until the protein has been denatured.

Abstract: A process and apparatus for producing rolled wafer cones to be filled with ice-cream and frozen for storage. The process comprises pouring dough of high sugar content on an endless, heated baking surface, forming a strip of dough; baking the strip of dough into a thick, strip of wafer; compressing the strip of wafer and at the same time or afterwards, cutting the strip of wafer into individual pieces of wafer; and rolling the pieces of wafer into cones. An apparatus for carrying out the process is also disclosed.

Abstract: Disclosed is a process for preparing rapidly reconstitutable, dehydrated legume products. Raw legumes are hydrated by treating, first with an alkaline solution to raise their pH to from about 6.7 to about 7.7 and their moisture content by at least about 5 wt. % to from about 30 to about 45 wt. %, and then by neutralizing with an acidic solution to lower their pH to from about 5.5 to about 6.5 and raise their moisture content by at least about 5 wt. % to from about 45 to about 60 wt. %. The hydrated beans are then cooked and dehydrated to produce legume products having the appearance and taste of their freshly prepared counterparts.

Abstract: A process of converting food waste to a dry rehydratable, edible food material, including the steps of collecting large quantities of edible food and food scraps at one location, feeding food and food scraps to a device for chopping to comminute the food and food scraps to a mixture of food pieces, feeding the mixture of food pieces to a device for grinding the mixture to a flowable mixture of homogeneous food particles, feeding the flowable mixture of homogeneous food particles to a filter to extract a portion of liquid therefrom to product a more flowable mixture of homogeneous food particles, subjecting food particles to intimate contact with ultra-violet radiation to kill unwanted bacteria and viruses in the mixture, feeding an irradiated mixture of homogeneous food particles to a drying device for drying the mixture of food particles to a dry mixture of homogeneous food particles that are packageable and later rehydratable with addition of liquid.

Abstract: The present invention relates to the development of a hybrid field production method which employs preserved pollen and a pollen bank for breeding purposes. Particularly, the present invention relates to a method of employing stored pollen in hybrid field production instead of employing pollen producing plants in the production field.

Abstract: A process and apparatus for producing a food product from a waste slurry of water and solid organic material from a cooking process and/or food treatment facility utilizes an evaporator to evaporate water out of the waste slurry to produce a food product and pure water. A portion of the slurry is recirculated through the evaporator.

Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of said monocalcium phosphate leavening acid.

Abstract: A method and device for manufacturing food products where the product material, initially in a substantially liquid state, is fed into the device and through the supply of heat or cold is given its final, substantially solid state, the device comprises elements capable of being moved apart as well as brought together, having at least one recess on at least one side of each element so that the sides facing each other are mounted close to each other and define between them at least one product-forming space.

Abstract: Enzyme products are disclosed. The enzyme products include an enzyme-bearing matrix formed by subjecting a feedstock containing enzyme(s) and carrier materials to conditions which alter the physical and/or chemical structure of the carrier. The matrix suspends the enzyme for protection, delivery, dispersion and activation at the desired time and under selected conditions. Methods of producing the enzyme carrying matrix and enhanced enzyme products are also disclosed.

Abstract: A method for processing melons provides greatly enhanced shelf life and maintains excellent quality of melon products so that they are suitable for human consumption. The harvested fresh melons are cooled to a temperature of approximately 36.degree. F. before they are graded and selected for further processing. The melons are then cut along their apexes to form melon halves. The seeds and soft tissue are removed from the melon halves, which are then cut to form melon segments. The finds are removed from the melon segments, which are then washed in a chilled chlorinated bath. The melon segments are then inspected and graded. Those melon segments that pass the inspection and grading process are then cut to form melon cubes that are washed in a chilled chlorinated water bath. The melon cubes are drained to remove chlorinated water, and the melon cubes are washed in a chilled citric acid and tribasic calcium phosphate bath.

Abstract: Foodstuff pellets are puffed by radiantly heating the pellets in a chamber to cause a rapid rise in the chamber temperature to a temperature sufficient for puffing, and once this temperature has been reached, a fluidizing flow of air is created and maintained within the chamber to agitate, move and suspend the pellets within the chamber while maintaining the puffing temperature causing uniform puffing of the pellets. After puffing of the pellets, the radiant heating is discontinued while the fluidizing flow of air continues to cool the puffed pellets.

Abstract: The present invention relates to a method and instrument for the preparation of pollen and the development of a pollen bank for breeding purposes. More specifically, the invention relates to a method and instrument that permits pollen to be cryogenically stored in a viable state. Specifically, the present invention relates to a method of employing a heat or water or pressure related measurement to determine the readiness of the pollen for cryogenic storage.

Abstract: A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to 0.4, respectively, and from 0.5 to 5 parts by weight of a vegetable foaming agent and from 150 to 300 parts by weight of water per 100 parts by weight in total of the soybean protein, starch, and dietary fiber. The dough does not contain a chemical leavening agent or yeast.

Abstract: A method of shaping gummy substance by mixing starch and water together forming a mixture and then compressing and kneading the mixture to a swelling ratio of between about 10 and about 30 and a water content of between about 20% and about 60% and then shaping the mixture by granulating rolls having surfaces maintained at a temperature of not higher than 60.degree. C. into granules.

Abstract: A dog treat food product is disclosed which is extruded from a nutritionally balanced mixture of carbohydrate, protein, fat, vitamins and minerals. The dog treat food product exhibits improved resistance to breakage on impact by drying pieces of the extrudate under controlled conditions of humidity to a moisture level of between 6-10% by weight at a relative humidity of about 5 to about 25%, a dry bulb temperature of about 150.degree. to about 250.degree. F., a wet bulb temperature of about 105.degree. to about 150.degree. F. and for at least 15 minutes.

Abstract: A process for the production of an edible food supplement preservative from a rootcrop by processing such rootcrop into dry powder, the process steps including, placing the rootcrop in a closable vessel, subjecting the rootcrop to chopping or cutting while the vessel is evacuated, effecting a primary drying followed by the injection of an inert gas thereinto, crushing the rootcrop, spraying a synergist onto the crushed mass, spraying a drying distillation liquid thereonto, effecting a secondary drying of the resulting mass and mixing the dried mass to a dispersed state.

Abstract: A new kind of teas named "dry fresh tea" is prepared by drying tea leaves in circulating air at low temperature and low humidity. Quality of teas is improved by preserving volatile flavors.

Abstract: A method and apparatus for spinning materials, such as saccharides and non-saccharides, is provided. The apparatus includes a spinner head which is rotatable about an axis. The spinner head includes a heating element which defines a narrow, elongate opening extending about the axis of rotation. The heating element defines an annular wall of the chamber against which material is propelled when the spinner head is rotated. The opening provides a substantially non-tortuous path in which the material is subjected to flash flow and then projected from the chamber into a basin. A helical heating cable may be used as the heating element and to provide a substantially continuous spiral opening of uniform height. The gaps between turns of the heating coil may be determined by comb-like elements which engage and maintain the turns in selected positions.

Abstract: A pressed juice of green leaves of true grasses or its dry powder wherein the total amount of chlorine (Cl) and nitrate group (NO.sub.3) is not more than 9% by weight based on the solids content, and a process for producing same using an ion exchange membrane or an ion exchange resin. The above pressed juice or its dry powder is substantially free from additives as a natural food, has less amounts of chlorine and nitrate group which are undesirous to a human body, is improved in palatability and preservability, and is useful in the field of food, food additives, drugs, or the like.

Abstract: A process of making an enriched artificial rice product comprising by dry weight 50% to 98% of at least one starch or starch derivative, 2% to 45% of at least one enriching material, and 0.1% to 10% of at least one gelling hydrocolloid whereby the enriched artificial rice product can be prepared with the cooking water being at least twice the volume of the rice.

Abstract: A bakery ingredient including a milled, starch-bearing grain having about 60-80% of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30% by weight of a caramel-sugar mixture is disclosed along with a process for preparation of the bakery ingredient. The preferred sugar mixture includes at least 70% maltose and less than 5% glucose. The preferred enzyme is an alpha-amylase. Baked goods prepared from the bakery ingredient demonstrate superior crumb strength and are suprisingly resistant to degradation by excessive or insufficient moisture and are characterized by extended shelf-life capability.

Abstract: In order to stabilize hop products by drying at a circulating air temperature of 60.degree. to 80.degree. C. to a residual moisture content of the dried hop products of between 12 and 14% by weight, the hop product is subjected after drying to a short period of thermal irradiation or to a temperature treatment at 60.degree. to 90.degree. C. under inert gas conditions.

Abstract: There is disclosed a process for producing solid honey wherein pure honey is subjected to dehydration in a vacuum evaporator with gradual temperature rise in a temperature range from ordinary temperature to 40.degree.-90.degree. C. within about one hour. The resultant concentrated pure honey is transported by pressure to a pouring part for supplying to a determined forming mold. In the meantime, heat-resistant plastic package containers which constitute determined forming molds are successively transported to the position of the pouring part, and the concentrated pure honey is charged to inside of the forming molds of the containers after a determined amount of edible fats and oils is previously applied. Spontaneous cooling then occurs followed by sealing up with a cover of an aluminium foil or a non-hygroscopic sheet at the side of opening part of the container. There is also disclosed a solid honey obtained by the process.

Abstract: Food contents are separated from ferrous metal cans for conversion into useful byproducts by lacerating the can bodies into strips of metal to expose their contents, advancing along a vibrating conveyor section through a liquid spray, followed by magnetic separation to remove the metal strips and separately collect the food contents and metal strips for recycling. In order to convert the food contents into animal feed, the contents are first dried to reduce their moisture level either by mechanical dehydration or by the addition of bulking agents and then advanced through an extruder section to convert the food contents into dry particle form.