Abstract: A process for making reconstitutable rice grains by cooking a mixture of rice flour, water and hydrogenated oil in a cooker-extruder to produce a partly gelatinized mixture, forming the partly gelatinized mixture into rice-grain shaped pieces and then drying and cooling the pieces to room temperature to provide the reconstitutable rice grains. Also, the resulting reconstitutable rice grain product.

Abstract: A process for the production of a free flowing and instantly dispersible and/or soluble granular food product, which comprises preparing a mix of an oil or fats and powdery carbohydrates and/or protein rich materials in an extruder, plasticizing the mix in the extruder and forming the mix into granules by extruding the plasticized mix in strands and cutting the strands.

Abstract: A granular food product for preparation of instant foods is prepared by mixing an oil or fat with an edible carbohydrate and/or protein powder materials to obtain a first mixture, and then further edible carbohydrate and/or protein powder materials are mixed with the first mixture to obtain a second mixture which is powdery or dough-like and that mixture is formed into granules by moistening and particle-to-particle contacting, and then the granules are dried.

Abstract: A process of making a dried, cooked, extrudate cereal and vegetable composition of, in admixture, by weight dry matter, from 2% to 90% vegetable matter, from 8% to 96% gelatinized cereal matter and from 2% to 15% fat and having an apparent density of from 100 g/l to 500 g/l. The composition is prepared by cooking a mixture of, by weight, from 9 to 110 parts cereal, from 7 to 300 parts vegetable puree, from 2 to 15 parts fat and which has a water content of between more than 23% and less than 70% in an extruder and prior to extrusion of the cooked product from the extruder, allowing steam to escape from the mixture and extruder so that an extrudate product extruded from the extruder has a water content of from 15% to 23%, and then, the extrudate product is cut and dried.

Abstract: The invention relates to a process for producing aroma-containing food products in which exogenously and/or endogenously formed enzyme complexes are separated from specific pure or mixed cultures of microorganisms, which develop certain characteristic flavoring and aromatizing agents. The enzyme complexes are subsequently added to an aqueous solution or suspension of a substrate. The isolated enzyme complexes are optionally concentrated or standardized beforehand under careful conditions. The mixture of the substrate and enzyme complexes subsequently undergoes biochemical rapid ripening under suitable conditions until the desired aromatizing and flavoring agent concentration is obtained. The biochemical rapid ripening is then terminated by substantial inactivation of the enzyme complexes. The ferment solution or suspension obtained and which contains the desired flavoring and aromatizing substances, can be added to basic food substances for aromatizing them.