Abstract: A process for producing an all natural, enzyme-saccharified, cereal derived from whole grain is disclosed. The process involves milling and separating the whole grain to produce a bran fraction, an endosperm fraction, and a germ fraction. The germ fraction is processed by toasting and grinding and preferably by removing bran before the toasting. The bran fraction and any bran material separated out from the ground germ is modified to increase its functionality by high temperature, high pressure extrusion in a counter-rotating twin screw extruder. The endosperm fraction is coarsely milled, made into a slurry, cooked and then enzymatically hydrolyzed. The final step involves recombining the processed fractions, to form a cereal dough which is further processed to produce to ready-to-eat breakfast cereal. Optionally from 1-15% of the whole grain may be malted and added into the cereal dough.

Abstract: Gelled, artificially-sweetened yogurt is prepared by mixing a stabilizer solution containing high methoxyl pectin, low methoxyl pectin and an aspartic acid-based sweetener with prepared yogurt. The stabilizer solution is pasteurized before mixing with prepared yogurt, and may contain a calcium ion sequestering agent.

Abstract: Flavored sauerkraut is produced by fermenting cabbage in the presence of salt and a powdered hydrolyzed protein. The salt is preferably present in an amount of from 1.0% to 4.5% by weight based on the cabbage and the hydrolyzed protein is preferably preset in an amount of from 1% to 10% by weight based on the weight of the cabbage.

Abstract: Oriental-style breading crumbs, useful for application to a variety of fried food products, are formed by a novel procedure in which a leavened dough is first formed by a continuous mixing process, the dough is stretched to elongate the pores in the dough, the stretched dough is baked while maintained in an elongated condition, and the baked dough is comminuted to form the crumbs. The Oriental-style breading crumbs which are formed by this procedure may have less fragility and a more uniform size and splinter shape and impart greater crispiness to food products than crumbs produced by prior art procedures.

Abstract: A plantain impregnated with fruit juice, particularly orange juice, having a unique taste and texture. Plantains are selected with ripeness such that the sugar content is derived from at least 70% conversion of the starch to sugar, peeling the plantains and then apply a high vacuum to the plantains. The plantains are then immersed in a solution of fruit juice. When the vacuum is released, the plantains are held immersed in the fruit juice for a sufficient dwell time. The impregnated fruit is then removed and it is frozen. The fruit prior to impregnation is desirably preserved from fungus attack by ripening the plantains in a low humidity of about a maximum of 40% relative humidity and/or contacting the plantains with a fungicide, such as that containing chlorine.