Abstract: An extrusion apparatus for producing thee-dimensional objects comprises at least one die, an extruder, and a rotatable cutter plate. The die is disposed adjacent to an outlet end of the extruder. The die forms an opening defining a two-dimensional shape, and the extruder forces an extrudable material through the opening in the die. The rotatable cutter plate is disposed adjacent to the die. The cutter plate is configured to obstruct different portions of the die opening at different times as the cutter plate rotates so as to vary the shape of the extrudable material forced through the opening in the die and thereby create a three-dimensional shape. The cutter plate is configured to fully obstruct the opening in the die during each revolution of the cutter plate so as to separate the extrudable material forced through the opening in the die into individual objects.

Abstract: A process for preparing a baked food product containing little or no fat, said process comprising: (a) preparing an initial mixture comprising from about 10% to about 35% by weight, as a percentage of the initial mixture, of an oat component selected from oat flour, oat bran, oat bran concentrate, defatted oat flour, defatted oat bran, defatted oat bran concentrate, and mixtures thereof, and the balance water; (b) hydrating the oat component in the initial mixture to form a hydrated mixture; (c) combining the hydrated mixture with flour and other necessary ingredients for preparing a baked product to form a baking mixture, wherein the amount of hydrated mixture combined is that amount sufficient to provide a low-fat or no-fat baked product having taste and textural properties which are substantially similar to the taste and textural properties of a full-fat version of the particular baked product; and (d) heating the baking mixture for a sufficient time and temperature to prepare a fully baked product.

Abstract: The present invention relates to a method for testing for leaks in the bodies of sealed containers.

Abstract: The present invention relates to a process for preparing a low fat, transparent, stable oat protein containing aqueous solution comprising: preparing an initial stable, translucent aqueous suspension comprising water, an insoluble liquid fraction, a stable, soluble oat protein fraction, a soluble oat fat fraction, and a soluble oat carbohydrate fraction, wherein the oat fat is dissociated from the oat protein; removing the insoluble liquid fraction from the initial suspension; and recovering the stable, soluble oat protein fraction, soluble oat fat fraction, and soluble oat carbohydrate fraction in a final low fat, transparent, stable aqueous solution. The present invention further relates to the low fat, transparent, stable aqueous solution of the above process and a solid mixture containing a stable, soluble oat protein fraction in purified form which provides for a low fat, transparent, stable aqueous solution when put into solution in water.

Abstract: The present invention relates to an improved process for producing a beta-glucanase treated water-soluble dietary fiber composition wherein an aqueous dispersion of a gelatinized, milled, beta-glucan containing grain-based substrate is treated with an alpha-amylase under conditions which will hydrolyze said substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber, wherein the improvement comprises treating beta-glucans released from the grain-based substrate with beta-glucanase, wherein the weight ratio of beta-glucanase to initial beta-glucan containing substrate is in the range of from about 4.times.10.sup.-6 :1 to about 2.times.10.sup.-2:1 (beta-glucanase:grain-based substrate), and wherein the treatment of the beta-glucans with the beta-glucanase is carried out at a temperature in the range of from about 30.degree. C.

Abstract: The present invention relates to a process for producing a flavored, enrobed pasta product, said process comprising: (a) applying a first aqueous composition to pasta; (b) contacting said pasta with an edible coating material to form a coated pasta; (c) applying a second aqueous composition in conjunction with intermixing of the coated pasta; and (d) drying said coated pasta. The present invention further comprises a flavored, enrobed pasta product prepared in accordance with the above-described process.

Abstract: The present invention relates to ready-to-eat cereal flakes having edible particulate matter embedded therein and attached thereto, as well as a process for preparing said cereal flakes. More specifically, the present invention comprises a ready-to-eat cereal flake comprising cooked cereal grain and edible particulate matter embedded therein in a substantially uniform manner; a ready-to-eat cereal flake having edible particulate matter embedded therein and additionally having edible particulate matter attached to the surface of said flake; and processes for preparing such ready-to-eat cereal flakes.

Abstract: The present invention relates to a process for preparing an enrobed rice and pasta combination product, said process comprising: (a) combining rice and pasta to form a mixture; (b) applying an aqueous composition to said mixture; (c) contacting said mixture with edible coating material to form a coated mixture; and (d) drying said coated mixture. The present invention further comprises a rice and pasta combination product prepared in accordance with the above-described process.

Abstract: Provided is a gum system including carboxymethylcellulose and xanthan gums which provides a stable desirous vehicle for very low calorie table syrup applications. The gum systems of the present invention have a desirable mouthfeel, stability, viscosity, and pourability. Preparations in accordance with the present invention result in a gum system useful in the manufacturing of palatable very low calorie synthetic table syrups which contain little or no sugar solids.

Abstract: The present invention comprises a process for preparing a pre-cooked, microwaveable frozen baked food product, said process comprising: (a) preparing a dough and shaping the dough into a desired preform; (b) baking the preform to a fully baked state to produce a baked product having an outer crust; and (c) freezing and tempering the baked product by adding moisture to the outer crust in an amount sufficient to raise the moisture content of the baked product to within the range of from about 20% to about 55% by weight, thereby producing a frozen, tempered baked food. The present invention further comprises a product produced by the above-described process.

Abstract: The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a sufficient amount of each component is used to provide for said food item to be formed into a desired shape and maintain said shape.

Abstract: The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about 30 parts to about 90 parts by weight cereal flakes and from 0 parts to about 10 parts by weight milk solids; said coating component comprising from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid. The present invention further comprises a process for preparing such a reduced fat, ready-to-eat cereal.

Abstract: The present invention relates to a process for making a shaped cereal grain product that has a surface crust and an appearance of fully cooked but intact grains and/or pieces of grains joined together. In the process of the present invention a plurality of cereal grains having different cooking times under the same cooking conditions are selected or modified so that each cereal grain has a predetermined cooking time under the cooking conditions used in the process. These grains are cooked in hot water and/or steam until they are fully cooked and have developed sticky surfaces as a result of re-absorbing the cereal starches and/or gums leached out into the cooking water. The grains are added to the cooking water and/or steam in a sequence and at times dictated by their respective cooking times so that they all become fully cooked at approximately the same time. The grains are then cooled to a temperature lower than about 180.degree. F. in a manner such that the grain surfaces remain sticky.

Abstract: A microwave oat cereal, a method of its manufacture, and a method of its consumer-preparation is disclosed.A one-ounce single serving of the product of this invention can be fully cooked in a microwave oven in a single serving bowl without foam-over. The cereal comprises a mixture of an oat cereal pieces, such as oat flakes, or oat bran, and a small amount of lecithin, preferably in the form of a powder and preferably in the form of discrete solid encapsulated lecithin. The lecithin is present in an amount effective to prevent foaming out of a single serving bowl when a single serving of the mixture is cooked with water in a microwave oven. Also, the lecithin may be affixed to the surface of the oat cereal such as by spraying, or by allowing encapsulated lecithin to contact the cereal while the cereal is at temperature above the melting point of the encapsulated lecithin.

Abstract: The invention relates to the preparation of fruit for use in packaged dry foods, such as mixes and ready to eat ceral. A method of infusing high levels of liquid humectant into fruits such as raisins, without generating a stream of waste humectant, is disclosed. The method comprises applying a relatively high level of liquid humectant as a surface coating, and allowing the raisins to stand for enough time for most of the humectant to be absorbed into the fruit, before admixing the resulting fruit the dry food for packaging.For dry foods having very low Water Activity levels, e.g. 0.30 and below, special means are disclosed for increasing the liquid humectant carrying capacity of the fruit, in order to accommodate very high levels of liquid humectant as a topical application, for infusion during a period of time in which the raisins are standing, e.g. during storage or shipment.

Abstract: Traditionally manufactured oat products, even those steamed for enzyme stability, have been found to present a tendency for foamover, when consumer-prepared in a microwave oven. In spite of the steam treatment, it is found that the starch in such products is raw, that is ungelatinized.In accordance with this invention, whole or cut oat groats are pregelatinized, and if desired, are flaked or cut, to provide a hot oat cereal product which is particularly suitable for microwave preparation by the consumer. The resulting packaged hot oat cereal is prepared by the consumer by admixing with a minimal amount of water, e.g. 2/3 cup of water or less per ounce of cereal, and subjecting to a one-step cooking cycle in the microwave.

Abstract: High-temperature, low-moisture partial gelatinization of oat groats, having a moisture level between 10-20%, sufficient to drop the moisture level to between 3-6%, inclusive, can be used to prepare a flaked oat cereal which is shelf stable, provided the moisture levels of the post gelatinized oats are returned to critical levels of 8-12% inclusive, within 100 minutes after the heat treatment, and provided the flaking step takes place within 48 hours after the end of the remoisturization step.

Abstract: A method for the manufacture of a microwavable Farina is disclosed. The preferred method involves high temperature (300-600 Degrees F.), short time (30-180 seconds) heating of relatively dry farina (20% or less moisture, preferably 14.5% or less moisture) in direct contact with hot air, to achieve at least partial (10%+) gelatinization. The resulting product can be consumer prepared in a one-step microwave method without lumping.

Abstract: The invention relates to canned pet foods and to a process for preparing them. Meat and gravy pet foods are prepared which are highly palatable due to high meat and significant fat contents. The meaty pieces exhibit high integrity and the gravy component is flowable from the can and coats the meaty pieces to provide a high sheen with no significant visible fat in the gravy.

Abstract: Ready-to-eat baked goods which contain a substantial portion of non-gelatinized starch, and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of flour to edible, liquid polyhydric alcohol is equal to or less than 5.6.