Abstract: There is provided a substance which was isolated from the germinated seed of a grass family plant and which contains proteins and insoluble dietary fibers. There are also provided a pharmaceutical composition comprising as an active ingredient said substance which was isolated from the germinated seed of a grass family plant and which contains proteins and insoluble dietary fibers, and a food composition comprising said substance which was isolated from the germinated seed of a grass family plant and which contains proteins and insoluble dietary fibers, as well as uses of said substance.

Abstract: A process and apparatus is disclosed for loosening or removing the skin from products such as nut kernels, beans, seeds or the like. The process comprises subjecting the products to a jet or jets of water at ambient temperature so as to loosen or remove their skins. The apparatus includes carriers arranged to receive the products and a liquid jet manifold adapted to direct the jet or jets at the products. In a preferred embodiment, the products are disposed in an annular recess in a carrier, and are subjected to jets of liquid discharged from two nozzles at each end of a bar arranged to rotate above the recess.

Abstract: A process is provided for the production of a pressed mustard cake from mustard seed, as well as mustard powder yielded from the milling of the mustard cake of the process. Employing strict temperature controls at key points in the process, this process yields a mustard cake and mustard powder of increased pungency, good flavor, enhanced protein content and enhanced preservability by limiting the degradation of key components in the mustard seed by excessive temperatures in the process.

Abstract: A high production nutcracking apparatus wherein the nuts are fed from a hopper on a feed conveyor to a cracking apparatus. The cracking apparatus is in the form of a plurality of cracking units mounted on a rotatable turret, and the rotating cracking units are cyclically controlled so as to clampingly engage and lift each oriented nut from the advancing conveyor, and so as to preserve its orientation. Each nut is then cracked and thereafter released at separate spaced points along the circular path of travel of the cracking unit. A structure and procedure for aligning the cracking units of the turret with respect to the feed conveyor is disclosed.

Abstract: A substanially pure chemically bound complex is derived from flax containing secoisolariciresinol diglucoside, cinnamic acid glycosides and hydroxy methyl glutaric acid. The complex is obtained by preparing an aqueous aliphatic alcoholic extract from flax and subjecting this aqueous extract to ultrafiltration whereby low molecular weight species remain with a filtrate and higher molecular weight species comprising the separated complex are retained.

Abstract: Potatoes are skin pared, pelletized, steamed, dried and inflated into thin bars, sprayed with seasoning without oil or with a limited quantity of oil and dried such that a snack cake containing little oil and having a crunching feel when chewed is produced.

Abstract: A method of recovering corn coarse fiber by flotation, which features the use of a hydrocyclone, or other separating machinery, in which the specific gravity of the slurry contained therein has been increased to approximately 12-14 Baumé so that the corn coarse fiber is of a lighter density than the remainder of the slurry. Therefore, the corn coarse fiber can be separated from the remainder of the slurry because it floats to the top of the slurry. If the present pericarp recovery process is added to a modified dry-grind ethanol production line, a high value co-product (the pericarp) is added to the other co-products and the end-product of ethanol, which can all be sold, and the economic efficiency of the plant is increased.

Abstract: A method and apparatus for cryogenic rheological modification of tree nuts and other shelled foodstuffs wherein brief cryogenic exposure facilitates further processing, particular shell removal. Nuts from a bin (12) of conditioned nuts are transported by a conveyor (14) to a cryogenic dip (16). The nuts are then conveyed by a conveyor (18) to a cracker feeder chain (20) to a cracker unit (22).

Abstract: A method for preparing a natural product including crushing and dejuicing muscadine grapes. The method includes breaking down the pulp of the crushed and dejuiced muscadines through heating the pomice and enzymatic action through a predetermined period. The method further includes removing the broken down pulp from the pomice. The method further includes placing the skins and seeds of the extruded pulp into net bags and closing the bags and placing the bags in a dryer at an elevated temperature and drying the contents of the bags to a predetermined moisture. The method further includes bagging the dried material and storing the food-grade containers in a room at a predetermined temperature and finely grinding the dried material.

Abstract: In a plant for mass mechanical shelling of nuts having a cracker, sheller, and air separators, this process bypasses the sheller with some cracked nuts. Nuts and nut parts created in the cracker are sent to bypass structure where in successive operations, the nuts are separated by width then by thickness. Those nuts having the largest width are shelled by parallel rubber coated cylinders. The remaining nut parts having smaller thickness/width ratios bypass the sheller of the prior art. Parts having larger thickness/width ratios are sent to the sheller of the prior art. The process is performed by screens which separate the cracked nut parts by width. For each width of nut parts, slots between revolving cylinders, separate the larger thickness parts from the smaller thickness parts.

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: An apparatus for separating outer layers or shells from the internal seed of plant matter comprises a plant matter inlet (12), a seed outlet (14) and a generally vertical separating chamber (16) interposed between the inlet and outlet. The separating chamber is cylindrical and includes a plurality of axially spaced apart inwardly facing nozzles (18) and a plurality of spaced apart apertures (20). The apertures are a size smaller than the seeds being separated to allow only the outer layer or shells to pass therethrough. A separating chamber includes a plurality of inclined to horizontal baffles (21) to increase the residence time in the plant matter in the chamber.

Abstract: A two-stage steam peeler for peeling the skins of fruit, such as tomatoes, from the body of the fruit, comprising an infeed conveyor (10), a feed valve (12), a pressurized steam chamber (14), an outlet vacuum valve (16), a flexible cable peeler (20), and a pinch roller assembly (22). A first stage heater is provided by an enclosure (90) and steam introduction device (100) that preheats the tomatoes prior to entry into feed valve (12).

Abstract: A tomato peel material acidification system (10) including a receiving tank (32), a pump (36), acid injection devices (46, 48), mixing devices (38, 39), and a return line (52) for recirculating tomato peel material with an acid level that is too high. PH sensor probes (56, 58, 60) test the pH level of the tomato peel and acid mixture and appropriate controls direct the opening and closing of valves (50, 51, 54, 55) to re-direct the mixture back into the receiving tank.

Abstract: The removal of albedo in the preparation of a citrus fruit for consumption, in which a known aqueous solution of pectinase enzyme is used for its known albedo-removal function, but in the present circumstances a vacuum is used to primarily draw the pectinase enzyme to the interface of the albedo and the citrus fruit and only nominally to the interface of the albedo and the peel of the citrus fruit, so that removal of the peel carries with it the albedo and uncovers the citrus fruit in a desirable albedo-free condition.

Abstract: A fresh vegetable product having long shelf life is made from fresh vegetables which are cleaned and, if desired, peeled and/or subdivided, and contacted with a chemical mixture of the invention. The chemical mixture may include sodium acid pyrophosphate, calcium chloride, citric acid, potassium sorbate and, optionally, L-ascorbic acid. If the fresh vegetables are susceptible to discoloration upon exposure to air, e.g., peeled potatoes, the chemical mixture also includes sodium bisulfite in relatively small amounts. The contact of vegetables with air is minimized and preferably prevented during the process of the invention. The resulting fresh vegetable product has low sulfite content and is suitable for immediate consumption or further processing (such as cooking) without additional preparation.

Abstract: This invention describes a method for removing the skins of fruits and vegetables by explosive vaporization of the moisture in the fruit or vegetable under the skin. The fruit or vegetable is placed in a peeling vessel, and the pressure in the vessel is rapidly lowered, below atmospheric pressure, so as to cause explosive vaporization of the moisture. Some of the air in the peeling vessel may be removed prior to explosive vaporization, so that it can be carried out by mere condensation of water vapour present in the peeling chamber (without the aid of a vacuum pump or other vacuum device, for instance). In addition, the fruit or vegetable may be cooled prior to explosive vaporization, so that it can be carried out at a lower temperature than without such cooling, which is favorable to preserving the physical consistency and other qualities of some fruits and vegetables.

Abstract: The invention relates to a process for producing a product containing flax proteins and flax mucilage, in which process linseeds are cold and/or hot pressed and, if desired, further extracted with a suitable solvent for separating the linseed oil, the resulting pressed and crushed flax is alkali extracted and the insoluble fibre is separated, the alkaline extract is precipitated with an acid and a lower alkanol for producing a precipitate containing proteins and mucilage, the lower alkanol is separated from the precipitate and the resulting preparation is used as such or it is dried and possibly mixed with suitable adjuvants. The invention also relates to a flax protein product containing flax mucilage and its use in food processing, especially in baking.

Abstract: Devices and corresponding mechanical non-fermentive methods for isolating seeds from fruits or vegetables and for releasing and separating the isolated seeds from their coats, according to one embodiment the device includes a first station including a first chamber and a second chamber at least partly separated therebetween by a perforation element, the first chamber engages a mixing mechanism for circulating a coated seeds including liquid mixture such that the coated seeds are scraped against the perforation element and passing through the element into the second chamber, the device further includes a second station including a third chamber engaging a vortexing mechanism for vortexing the liquid mixture, such that the seeds resulting from the first station are scraped against one another, thereby releasing the seeds from their coats, the device further includes drains for separating the released seed coats from the naked seeds.

Abstract: A method of separating diced water-bearing fruit of desired size from undersize slivers, loose seeds and pieces of skin in a diced fruit mix. The diced fruit mix is fed into an upwardly moving gaseous stream which removes loose and loosely adhering residual peel from the dice and carries the residual peel, loose seeds and undersize slivers above the select dice. The select dice is recovered from the gaseous stream separately from the residual peel, seeds and slivers. The method is particularly well suited for producing select tomato dice of desired size from tomato dice containing residual tomato peel and loose tomato seeds. The tomato dice is obtained by dicing whole tomatoes which have been peeled in a mechanical peeler. The method also can be used to separate diced water-bearing vegetable pieces of desired size from a vegetable mix containing undersize slivers of the vegetable.

Abstract: In a plant for mass mechanical shelling of nuts having a cracker, sheller, and air separators, this process bypasses the sheller with some cracked nuts. Nuts and nut parts created in the cracker are sent to bypass structure where in successive operations, the nuts are separated by width then by thickness. Those nuts having the largest width are shelled by parallel rubber coated cylinders. The remaining nut parts having smaller thickness/width ratios bypass the sheller of the prior art. Parts having larger thickness/width ratios are sent to the sheller of the prior art. The process is performed by screens which separate the cracked nut parts by width. For each width of nut parts, slots between revolving cylinders, separate the larger thickness parts from the smaller thickness parts.

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: This invention relates to a method for germinating dehulled brown rice comprising the steps of selecting fully matured rice having strong germination force among rice having peeled-off chaffs immersed in salty water, pounding the selected fully matured rice into dehulled brown rice, germinating primarily the dehulled brown rice in the water for 6 to 10 hours at a temperature of 12.degree. to 18.degree. C. and thereafter remaining in the water for 1 to 8 hours at a moderate increased temperature of 20.degree. to 32.degree. C. germinating the primary germinating dehulled brown rice which is located at approximately 1 cm above a water level at ambient temperature for 2 to 5 hours, and next the free of water dehulled brown rice being immersed in the salty water or mud-deposited water for 8 to 24 hours at a temperature of 20.degree. C.

Abstract: A method of controlling the removal of peelings from a potato product in a peeling machine having abrasive rollers, a rotatable discharge gate, and a discharge conveyor includes providing a shadow-free lighting structure over the conveyor, taking photographs of product on the conveyor flowing under said lighting structure, determining the number of dark pixels in each photograph and passing that number to a processor, placing a defined value for the preferred number of dark pixels in the processor, comparing the determined number of dark pixels with the predetermined value of dark pixels, and adjusting the operation of the machine to increase or decrease the amount of peelings being removed to bring the number of dark pixels subsequently determined closely to the predetermined value of dark pixels. A product peeling machine has a high speed camera over the conveyor. A high speed camera is mounted over the conveyor to take photographs of groups of product moving with the conveyor.

Abstract: The subject of this invention is a method for producing a product with an enriched content of soluble dietary fiber, such as .beta.-glucan and/or pentosans from a raw material deriving from cereal grains, by using thermal, enzymatic or osmotic treatments or combinations of these. As a first step, suspending of milled cereal or a fraction of cereal in water and when needed, a limited proteolysis is performed in order to improve the solubility of the fiber. Temperature of the mixture is elevated, and the soluble fiber is precipitated with a polar organic solvent on solid carrier particles, which can derive from the raw material or are added in the suspension. A fine fraction, consisting primarily of starch, is separated from the more coarse fraction containing the precipitated fiber, by using methods based on the particle size or density.

Abstract: A method of peeling tomatoes with the disclosed machine includes passing tomatoes through the steam chamber and maintaining a steam-controlled temperature of approximately 220.degree.-290.degree. F. and a pressure of 12-30 psi. The level of condensate is controlled for dragout by adding water and the concentration of naphthalene sulfonate is monitored and maintained at approximately 1000-2000 ppm. Residence time in the steam chamber is 8-35 seconds, while residence time in the vacuum chamber is 5-10 seconds while maintaining a vacuum of approximately 16-26 in. Hg at approximately 75.degree.-90.degree. F.

Abstract: An oil extractable from corn fiber contains ferulate esters, in particular sitostanyl ester, which has been shown to have cholesterol-lowering activity. The oil is extracted by a novel process which includes a grinding step carried out before extraction with an effective organic solvent such as hexane. The corn fiber oil may be combined with an ingestible and/or edible carrier for administration as a dietary supplement for cholesterol-lowering purposes.

Abstract: A method of pretreating citrus fruit for facilitating peeling utilizes infusion with an aqueous solution for loosening the peel from the underlying segments. In a first embodiment an infusion of water having essentially neither enzyme nor any other additive therein is accomplished with the use of a pressure or a vacuum apparatus. Further embodiments include making a pair of opposed holes in the peel and forcing an aqueous solution that may or may not contain an enzyme or an additive at low pressure into one of the holes until it emerges from the other hole. In one embodiment water pressure from a faucet may be used; in another, a flexible injection nozzle is used as an interface between the solution source and the inlet hole. All embodiments serve to separate the peel from the segments by hydrating the albedo, making the fruit easier to peel.

Abstract: An improved higher capacity caustic peeler of fruits such as tomatoes. The peeler subjects the tomatoes to a caustic applicator with shallower buckets with apertures in the buckets and a higher number of caustic dispensing jets, and then provides peeling using a flexible cable cage, which tumbles the tomatoes. A pinch roller is used to remove the remainder of the peels (or skins).

Abstract: A method for dry peeling potatoes includes punching the periphery of a potato to form a partially peeled potato having a standardized dimension, moving the partially peeled potato under and over other cutting members to remove the remainder of the potato skin. According to a presently preferred method, the potato is punched with an oval-cylindrical punch and the punch is utilized to hold the potato as a workpiece for further cutting operations.

Abstract: An apparatus (10) and method for removing hulls (152) from a nut mixture (150) is described. The apparatus includes a gravity feed bin (12), a conveyor (28) and removal units (38). The removal units are comprised of a drum (40), a position roller (50), a beater (56) and a brush (64) around all of which extends a fibrous mat (96). The fibrous mat has looped or curved fibers (96C) and is formed as a continuous belt in the removal unit. To operate the apparatus, the mixture is fed from the gravity feed bin onto the conveyor belt (30) of the conveyor. As the mixture moves along a horizontal path of the conveyor, the mixture comes in contact with the fibrous mat rotating in the removal units. The looped fibers of the mat contact and engage the projections (152A) on the outer surface of the hulls and secure the hulls to the mat. As the mat continues to rotate through the unit the hulls secured to the mat are removed from the mixture on the conveyor.

Abstract: A new method for processing citrus fruit into a marketable product of separate whole natural sections involves as an essential step the injecting of water under pressure simultaneously at a plurality of separated locations into the citrus fruit substantially restricted to the albedo level depth without bursting of the skin. Typically, a complete processing method includes the steps (a) providing a quantity of whole citrus fruit, (b) chilling the fruit to between about 35.degree.-45.degree. F., (c) blanching the chilled fruit at about 160.degree.-180.degree. F. for about 1-3 minutes, (d) injecting water under pressure at a plurality of separated locations into the blanched fruit substantially restricted to the albedo level depth, (e) peeling the skin from the water injected fruit, (f) immersing the peeled fruit in a caustic bath, (g) separating the immersed and peeled fruit into individual whole sections, and (h) recovering the separated whole sections as a marketable product.

Abstract: A finish topper for bulb crops having a plurality of longitudinal, parallel, generally horizontal, spaced-apart moving belts for conveying bulbs through the apparatus. Adjacent belts are driven at different linear speeds. In a preferred embodiment, alternate belts are replaced by stationary rails to maximize the speed differential. Below and adjustably close to the belts is a driven rotating blade for cutting the bulb stems and also exerting a downwards draft of air through the belts. Onions introduced onto the belts are conveyed through the apparatus by the belts, and the differential in speed between the moving belts and stationary rails causes the bulbs to rotate and gyrate randomly as they are being conveyed. Because the belts are spaced apart, the bulbs assume momentarily an attitude to permit the uncut stems of bulbs to extend downwardly between the belts. The bulbs are retained on their shoulders on the belts in inverted posture.

Abstract: A process and apparatus for removing the skin from products such as nut kernels, beans, seeds or the like. The process comprises subjecting the products to a jet or jets of water at ambient temperature in a confined area to cause their abrasion against each other so as to remove their skins. The apparatus includes cages (4) arranged to receive the products and a liquid jet manifold (8) adapted to direct the jet or jets at the product.

Abstract: For cleaning foodstuffs in the form of a bulk material, such as cereal grains, rice grains, soybeans, sunflower seeds, coffee beans, and the like, there is provided an optical sorting device (24, 24a, 24a') subsequent to a precleaning system (6), which enables sorting on the basis of color and/or size and/or shape. Each particle of the bulk material is allocated to a particle class determined by parameters and conveyed on a supporting surface transporting the bulk material to a reception area (43, 44, 45) for the respective particle class. To clean the bulk material, impurities and bad particles are sorted out of the product, with the product being partitioned into classes, if required.

Abstract: A nut-cracking method and apparatus is disclosed, the apparatus comprising at least first and second spaced-apart impact members and a nut-dispenser. The nut-dispenser operates to dispense at least one nut at a sufficient velocity along a first path of travel towards the first impact member, whereupon the at least one nut is redirected by the first impact member at a sufficient velocity along a second path of travel between the first and second impact members. The at least one nut is then cracked on one of the at least first and second impact member. According to the inventive method, at least first and second impact members are provided in spaced-apart relation. At least one nut is dispensed at a sufficient velocity along a first path of travel towards the first impact member such that the at least one nut impacts the first impact member.

Abstract: A process is described for extracting lignans from flaxseed which comprises contacting a substantially oil-free flaxseed meal with an aliphatic alcohol solvent, e.g. a mixture of methanol or ethanol with water, to extract lignans into the alcohol solvent and separating residual solids from the lignan-rich alcohol solvent. The lignan-rich alcohol solvent is concentrated by removing solvent therefrom and the lignan concentrate obtained is subjected to a base-catalyzed hydrolysis to liberate lignans therefrom in a non-complexed form. Thereafter, the hydrolyzed concentrate is subjected to either a liquid/liquid partition, e.g. by an ethyl acetate/water system, or anion exchange to further enrich the lignans and the lignan-enriched solution thus obtained is subjected to chromatographic separation to isolate lignans at a purity of greater than 90 percent. The lignan, secoisolariciresinol diglucoside, was found in amounts of up to 20 mg per gram of defatted flaxseed.

Abstract: An apparatus and method for removing rind from a spheroidal food article, such as a melon is provided. The apparatus includes a carriage assembly having revolving spindles that retain a melon on its axis and revolve the melon on its equator. The spindles are aligned with a first axis when the carriage assembly is in an initial position. A cutting assembly is located adjacent to the carriage assembly. The cutting assembly includes reciprocating knifes that are positioned on either side of the melon and aligned with the equator thereof. The knifes are configured with a blade dimensioned to extend through the rind of the melon, without extending substantially into the flesh of the melon. A rotating assembly is provided for rotating the carriage assembly between the initial position and a completed position, and parallel to the first axis. The spindles revolve the melon on its equator, so that the knifes initially remove rind from the melon along the equator thereof.

Abstract: Pectin and Pectocellulosic compositions are prepared by heating and mixing comminuted pectin-containing material to solubilize pectin. Pectin, a pectocellulosic product, or a combination thereof is then recovered. The products produced are incorporated in food and other products.

Abstract: Disclosed is a method of separating nuts from kernels in a nut-and-kernel mixture in terms of the sound characteristic of nuts or kernels. Specifically each and every nut or kernel is allowed to produce sound to distinguish nuts from kernels in terms of nut-representative, 6-to-16 kilohertz high sound components detected, if any in the produced sound.

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: A process for producing half-hulled rice milk, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-65.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.

Abstract: A method of pretreating citrus fruit for facilitating peeling utilizes water infusion without enzymes for loosening the peel from the underlying segments. The infusion may be accomplished with the use of a pressure or a vacuum apparatus. A further embodiments, which may be used in the home, consists of cutting a pair of opposed holes in the peel and forcing water into one of the holes until it emerges from the other hole. Both embodiments serve to separate the peel from the segments, making the fruit easier to peel.

Abstract: A fruit or vegetable peeling apparatus (1) moves the fruit or vegetable from a loading station, which includes a centralising means (14) to a heating station (23), a ripping or scragging station (24), a vacuum peeling station (25) and finally a cutting station (26). The heating at (23) which can be by infra-red radiation, is sufficient to at least partially lift the skin from the flesh. One or more scragging wheels (32) can then puncture and lift the skin to provide access for vacuum at (25) to peel the skin off. A further embodiment uses gas flame heating and a linear conveying system.

Abstract: This invention is to an improved pecan shucker apparatus for shucking pecans, and particularly for obtaining pecan meat halves that are intact and easily freed of the undesirable parts of the pecan, such as the pecan shell and other inedible parts of the pecan. The pecan shucker is suitably supported and has attached thereto a reciprocating actuator for moving a pecan along a longitudinally disposed axis of the apparatus. A plurality of circumferentially arranged roller assemblies are arranged for the rollers thereof to be radially moved towards one another and into engagement with the outer surface of a pecan nut which may be placed therebetween, while exerting a compressive force on the pecan shell of a magnitude to crush the shell at selected areas thereof. Consequently, after the pecan shell is crushed, and the blade passed lengthwise between the halves, the pecan meat halves are shucked from the broken shell and emerge undamaged and are easily freed of debris.

Abstract: An apparatus for dehulling grass seed utilizing a vibrated housing having an elongated chamber. The interior of the chamber is accessible through openings or ports that provide a plurality of entries and exits for the processing of grass seed. Grass seed is dehulled by a housing mounted pneumatic accelerator that removes the hulls from the seeds. Hulls and seeds are then directed into the interior of the chamber wherein separation of seeds from hulls and hulls containing seeds occurs. Seeds are discharged from the chamber and the hulls containing seeds are returned to the pneumatic accelerator for repeating the dehulling process.

Abstract: A granular oat-based cereal provides a nutritional, hot meal with improved flavor, textural taste, and keeping qualities. That is, the granular oat cereal maintains its consistency and heat over a longer period of time than conventional oatmeal. The oat-based cereal includes ground and sifted oat granules of which 27%-33% by weight have sizes greater than generally about 0.08 inches, and 67%-73% by weight have sizes ranging between generally about 0.04 inches and generally about 0.08 inches. Whole oat groats are roll cut and sifted to produce the oat-based cereal. The density of the oat portion of the cereal ranges between 28-34 lbs/cu. ft.

Abstract: A process of preparing mineral-enriched cacao-nibs for improving the utilization of mineral, by adding an aqueous solution containing at least one mineral to cacao-nibs obtained by treating raw or semi-roasted cacao beans with a winnower to remove shells and germs, reacting the cacao-nibs with the added mineral under heat and pressure conditions, followed by drying and roasting the resulting cacao-nibs.

Abstract: Cut, cooked peppers, substantially free of core portions, are prepared. Cooked peppers are distributed to form an essentially single layer on a suitable support such as a conveyor. They are cut both parallel to and transversely to the direction of movement of the support. The support, holding pieces of flesh and core, is moved relative to a plurality of pins to impale both. The pins are preferentially withdrawn from the pieces of flesh and remain impaled within the cores, thereby separating one from the other. In its more comprehensive aspects, the process includes the further steps of: roasting the peppers whole, including core, stem and calyx, to provide roasted peppers; and washing and tumbling the peppers after roasting to separate skins therefrom. Desirably, the pieces of flesh are acidified, diced and packaged, after separation of the cores.

Abstract: Raw cacao beans are heated in hot water or water vapor containing an acidic, alkaline or alcoholic substance without being subjected to fermentation or after being slightly fermented, whereby enzymes contained in the beans are inactivated, or microorganisms present on the beans are destroyed, nibs of the beans being thereby prevented from undergoing a color change.This method enables production of white cacao nibs, and it is thus possible to prepare white chocolates and other varieties of food having good flavor and taste by using such cacao nibs.