Abstract: A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an expanded volume formed by introduction of a gas, which may be formed in situ by evolution of a gas upon reaction of at least one gas-releasing compound with at least one material selected from the group consisting of an acid or an acidic salt when the foam matrix materials are in a fluid state. Preferably, the gas-releasing compound is a leavening agent or virtually any chemical compound that, by reaction with another compound, results in the evolution of a gas in a sufficient amount to form the desired liquid foam that can be dried or cured to form a solid foam matrix. The flaked grain product typically having a density in the range of from about 22 lb/ft3 to about 31 lb/ft3.

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 hand-held snack item, said method comprising: (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-hold food item, wherein said second edible food material in 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: A method for preparing a hand-held snack item, said method comprising: (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. for a period of time in the range of from about 10 hours to about 30 seconds.

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: A multiple-orifice extrusion manifold 10 is disclosed which includes a first housing 20 defining an outer chamber 170 and an extrusion wall 140. A plurality of orifices 80, adapted for extruding a first substance from the outer chamber 170, extend through the extrusion wall 140. An inlet pipe 40 is provided in the first housing 20 for flowing the first substance into the outer chamber 170. The inlet pipe 40 is located so as to permit flow of the first substance symmetrically within the outer chamber 170. A second housing 190 which defines an inner chamber 200 is provided within the first housing 20. The second housing 190 is located symmetrically within the outer chamber. A plurality of tubes 210 extend from the second housing 190. Each tube 210 has a first end 212 opening into the inner chamber 200 and a second open end 213 cooperatively aligned with an orifice 80 for extruding a second substance from the inner chamber 200 through the tube 210 and to within the first substance.

Abstract: An animated food, containing a food animating product and method is disclosed. The animating food product is edible and animates the food by dispersing an outer mass in liquid and revealing an inner mass of the animating food portion that is different in appearance from the appearance of the animating mass prior to dispersion.

Abstract: A multiple-orifice extrusion manifold 10 is disclosed which includes a first housing 20 defining an outer chamber 170 and an extrusion wall 140. A plurality of orifices 80, adapted for extruding a first substance from the outer chamber 170, extend through the extrusion wall 140. An inlet pipe 40 is provided in the first housing 20 for flowing the first substance into the outer chamber 170. The inlet pipe 40 is located so as to permit flow of the first substance symmetrically within the outer chamber 170. A second housing 190 which defines an inner chamber 200 is provided within the first housing 20. The second housing 190 is located symmetrically within the outer chamber. A plurality of tubes 210 extend from the second housing 190. Each tube 210 has a first end 212 opening into the inner chamber 200 and a second open end 213 cooperatively aligned with an orifice 80 for extruding a second substance from the inner chamber 200 through the tube 210 and to within the first substance.

Abstract: An animated food, containing a food animating product and method is disclosed. The animating food product is edible and animates the food by dispersing an outer mass in liquid and revealing an inner mass of the animating food portion that is different in appearance from the appearance of the animating mass prior to dispersion.

Abstract: A process for producing fully and uniformly gelatinized hulled oats comprising the steps of:(i) adding water to the oats; and(ii) subjecting the moist oat product of step (i) to sufficient temperature and pressure for a suitable period of time to cause full and uniform gelatinization of the oats.

Abstract: A multiple-orifice co-extrusion manifold is disclosed for use in high-volume, cost-efficient extrusion of multi-layered products, such as center-filled food products. A flow path is provided for each substance to be extruded. For each extrudable substance, the flow path between its extruder and each of a plurality of extrusion orifices is sufficiently equal to the other flow paths for that substance, that a substantially uniform distribution and volumetric flow is obtained at each orifice without the need for individual adjustment apparatus. Within the manifold, the flow paths preferably comprise a generally symmetrical chamber for flowing a first extrudate and a plurality of tubes, for flowing a second substance. The tubes extend through the chamber in a generally symmetrical relationship to each other and to the chamber. Each flow path is thus generally equal and symmetrical to the other flow paths.

Abstract: The use of calcium chloride, magnesium chloride, their hydrates, and mixtures thereof, as chemical leavening acids in the preparation of baked goods. Such chemical leavening composition is used in both batter compositions and dough compositions.

Abstract: A solid food composition, preferably a ready-to-eat cereal composition, which provides for the release of energy over an extended period of time. The solid food composition includes: (a) from about 20% to about 55% by weight of a low fiber, high degree of cook, fraction; (b) from about 20% to about 40% by weight of a medium fiber, medium degree of cook, fraction; and (c) from about 20% to about 45% by weight of a high fiber, low degree of cook, fraction; wherein the solid food composition includes at least about 20% by weight of an oat source selected from the group consisting of rolled oats or oat flour, and wherein the oat source is provided by one or more of the fractions.

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.