Abstract: The present invention is a short flow milling process wherein finished product is rapidly isolated and removed from the milling process flow regime at early stages. The minimization of handling and the minimization or elimination of intermixing streams of various size gradations prevents size contamination that otherwise necessitates further sifting. Component parts are eliminated along with the accompanying handling and transfer equipment to create a compact and efficient milling regime. The size reductions enable the invention to be practiced in a mobile form. Therefore, the present invention relates also to a method for providing a mobile mill process.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: The present invention is a short flow milling process wherein finished product is rapidly isolated and removed from the milling process flow regime at early stages. The minimization of handling and the minimization or elimination of intermixing streams of various size gradations prevents size contamination that otherwise necessitates further sifting. Component parts are eliminated along with the accompanying handling and transfer equipment to create a compact and efficient milling regime. The size reductions enable the invention to be practiced in a mobile form. Therefore, the present invention relates also to a method for providing a mobile mill process.

Abstract: A method of coating uncooked, flaked oats with a desired fat-free coating to form the uncoated, uncooked, flaked oats product is provided. The method involves coating the flaked oats by spraying the flaked oats with coating material, drying the coated, uncooked, flaked oats until the flaked oats have attained the desired moisture content, and packaging the coated, uncooked, flaked oats. The method forms a coated, unagglomerated, uncooked, flaked oats product which is packaged in bulk as discrete, coated, uncooked, flaked oats.

Abstract: The present invention provides a method of making a puffed food starch material product. A food starch material capable of volumetric expansion in three dimensions is placed into a puffing chamber. Expansion of the food starch material includes constraining expansion of the food starch material in at least a first dimension while permitting unconstrained expansion of the food starch material in a second dimension to produce a unitary, puffed food starch material product with at least one surface having a wavy contour. In a method of making a puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting expansion of the bulk amount in at least a second dimension.

Abstract: An uncooked oat groat or corn endosperm product comprising added ingredients is provided, wherein the selected ingredients are incorporated inside or adsorbed on the oat groats or corn endosperm and are resistant to chipping or flaking off. Methods are provided for making the foregoing products. The methods may be used with cut or whole oats and involve adding the selected ingredients in an aqueous medium to the oat groats to increase the moisture content of the groats and to allow the selected ingredients to become adsorbed onto or absorbed within the oat groats. The methods described above may be used to treat uncooked corn endosperm as a means of adding ingredients either within the corn endosperm or onto the surface of the corn endosperm.

Abstract: The present invention provides a method of puffing a food starch material capable of becoming amorphous into a food starch material product. The method includes forming food starch material pellets by extruding gelatinized food starch flour in an extruder. The pellets are then placed in a puffing chamber and heated under pressure until the pellets become amorphous. The amorphous food starch material product is then expanded to form a puffed, unitary product composed of all the pellets placed in the chamber.

Abstract: A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. The fat-free coating is made from at least one material selected from colorants, flavors, nutrients, and sweeteners.

Abstract: A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C.

Abstract: The present invention provides an apparatus and method for evaluating the integrity of a seal on liquid-filled container. According to one aspect of the invention, the apparatus comprises a tank for containing a liquid solution and a clamp with a first and second member between which the container is engaged. The clamp is positioned with respect to the tank such that a portion of the container properly situated in the clamp will extend into the tank and contact the liquid solution. A ram and cylinder are operatively connected to the clamp to engage the container. A seat is provided to support a portion of the container such that at least a portion of the container supported by the seat will extend into the tank. A drill is provided to pierce a surface of the container to make an opening. The drill is positioned such that the opening can be made while the container is in the clamp and/or the seat such that at least a portion of the container extends into the tank.

Abstract: The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring agents or mixtures thereof are absorbed into the puffable low expansion grain pieces. The treated puffable low expansion grain pieces are then mixed with the puffable high expansion grain pieces, placed in a mold, and puffed to form an edible puffed grain food product.

Abstract: A method for reducing the migration of aldehyde compounds present in packaging material the interior of a package formed by said packaging material, said method comprising: (a) selecting an initial packaging sheet stock used for forming a package having an interior in which an aldehyde sensitive product can be contained, wherein said initial packaging sheet stock has a first surface that forms the interior wall of said formed package, wherein said initial packaging sheet stock has a second surface that forms the exterior wall of said formed package, and wherein said initial packaging sheet stock contains one or more aldehyde compounds that are capable of migrating from said initial packaging sheet stock to said package interior or exterior; (b) preparing an amine-containing composition comprising an amine that chemically reacts with said aldehyde compounds to form a substantially non-migrating compound; and (c) applying said amine-containing composition onto said first surface of said initial packaging sheet

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating. A method of coating uncooked oat flakes with a desired fat-free coating to form the coated, uncooked oat product is also provided.

Abstract: An automated system and method for developing an increased level of associate accountability in a production process by obtaining a performance projection from the associate, inputting this projection data into a computer system, obtaining and inputting actual performance data into the system and utilizing the system to compare the associate's projected performance to the associate's actual performance. The system and method of the present invention provides timely, objective and quantitative feedback to the production process associate. This feedback is subsequently used as a pay for performance incentive program.

Abstract: The present invention includes a method of making a puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. Quantities of other food starch materials may also be employed as a co-mixed constituent, or the primary source of bulk starch material, for example potato starch material. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture to both the mouth and eye.

Abstract: Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.

Abstract: An apparatus for detecting miscapped bottles for use in a bottle line comprises a bottle cap position detector system having signal emitters and signal detectors. The signal emitters are positioned adjacent a conveyor transporting bottles so as to direct signals to different cap target locators. The presence or the absence of a signal detected by the signal detectors indicates one or more incorrect cap positions.