Abstract: The present invention relates to a whole grain preferably wheat product and a process of preparing same, said product being prepared by the steps of increasing the moisture content of the grain to about 20-45%; heating the hydrated grain at temperatures ranging between 100.degree.-130.degree. C. for 7-50 minutes; dehydrating the grain to a moisture content of about 18-30%; compressing the grains following a short tempering period; and rapidly drying the grains following compression.

Abstract: Potatoes are blanched, washed, treated with amylase, dehydrated, hydrated to 12% to 30%, tempered to a uniform moisture and toasted at 140.degree. C. to 220.degree. C. to about 2% moisture. The resulting product is flavored, salted and may have controlled amounts of oil, preferably between 3% and 7% by final weight, added during the process, preferably after toasting.

Abstract: The invention concerns a cereal food product comprising a "waxy" cereal chosen from barley, corn, rice or sorghum or from other starchy seed or tissue material wherein less than about 10% of the starch present is amylose, and preferably the starch contains substantially no amylose. Preferably the cereal is waxy barley. The major part of the starch present is also in its ungelatinized form. A process for preparing the food cereal is also described. The cereal food product is preferably a quick cooking hot porridge-like breakfast food.

Abstract: A rice product prepared from brown rice grains bymilling brown rice grains to remove a controlled proportion of the bran layer therefrom whereby from 2% to 10% of the total weight of the rice grains is removed;hydrating the grains to increase their moisture content to between 20-40%, preferably 25-35%;cooking the grains to gelatinize the starch therein;removing moisture from at least the outer layers of the grains;milling the grains to remove the residual bran layer and germ therefrom.

Abstract: The invention relates to ready-to-eat preserved edible fruit products which consists of natural fruit or fruit pieces which have been dehydrated to a soluble solids level of 40% to 60%, a moisture level of 35% to 55% and a water activity level of 0.75 to 0.90 and to processes of producing such products and foods containing such products. The product remains unfrozen at temperatures within the range of 0.degree. C. to -25.degree. C.

Abstract: A process for producing an intermediate moisture vegetable or fruit product which is microbiologically stable at water activity levels within the range of 0.5 to 0.95 and is free from additives used to prevent microbial spoilage, which process consists essentially of the steps of partially dehydrating a vegetable or fruit to a moisture content of from 26% to 60% and thereafter holding the resultant product in an oxygen free or substantially oxygen free environment.

Abstract: Process of producing a grain product which comprises subjecting parboiled grain to compression by rolling the grains being maintained at temperatures prior to and during compression below gelatinization temperature. In certain cases the compression step is omitted and an improved product can be obtained by subjecting the grains to treatment with a solution containing an enzyme or enzymes, the quantity of the solution used is such that it is totally absorbed by the grain. In other cases the two aforementioned processes are combined in which case the grain is treated with a solution containing a measured quantity of a solution containing an enzyme or enzymes the quantity of the solution is such that it is totally absorbed by the grains, thereafter the grains are subject to compression by rolling. The invention also relates to a grain product produced by said process.

Abstract: The invention relates to a process of producing a grain product for human consumption which comprises subjecting parboiled grain to treatment with a measured quantity of a solution containing water and an enzyme or enzymes. The quantity of the solution is such that it is totally absorbed by the grain and subsequently removing the surface moisture from the grain. Preferably the parboiled grain is subject to compression while still hot by passing the grain between rollers prior to treatment with the enzyme containing solution.

Abstract: The invention relates to a method of producing a bland tasting full fat soy flour meal or grits (PSM) wherein the soybeans either whole or split are treated with live steam or water under atmospheric pressure at temperatures ranging between 85.degree. to 100.degree. C. for 21/2 to 20 minutes or for an equal or shorter period under steam pressure in excess of atmospheric pressure, the combination of time and temperature under steam pressure in excess of atmospheric pressure being such that the degree of blandness in the resultant PSM is about equivalent to the blandness which results in the stated treatment under atmospheric pressure.

Abstract: Dehydrated vegetable products having relatively high moisture content and high stability are produced by dehydrating vegetables to the extent where 20-85% of the moisture has been removed; adding to the partially dehydrated vegetables a predetermined volume of a solution containing a known quantity of at least one water activity-controlling solute, the quantity of the solution being such that it is totally absorbed by the vegetables, and the vegetables are then dehydrated to a predetermined final level of moisture and/or water activity. Highly stable vegetable products having salt contents of 3-15% sugar contents of 0-15% and moisture contents of 6-25%, with a water activity preferably in the range of 0.45-0.85 at 20.degree. C. can be produced.

Abstract: Dehydrated vegetable products having relatively high moisture content and high stability are produced by dehydrating vegetables to the extent where 20-85% of the moisture has been removed; adding to the partially dehydrated vegetables a predetermined volume of a solution containing a known quantity of at least one water activity-controlling solute, the quantity of the solution being such that it is totally absorbed by the vegetables; and the vegetables are then dehydrated to a predetermined final level of moisture and/or water activity. Highly stable vegetable products having salt contents of 3-15%, sugar contents of 0-15% and moisture contents of 6-25%, with a water activity preferably in the range of 0.45-0.85 at 20.degree. C. can be produced.

Abstract: The invention provides a method of producing an edible dehydrated meat product having a water activity level of between 0.7 and 0.85. According to the method 40-90% by weight of raw meat pieces are intimately mixed with 10-60% by weight of vegetable materials to form a stiff cohesive mixture adding during mixing one or more substances such as salt alone or salt in combination with dextrose, sucrose or fructose, or hydrolysed plant proteins to reduce or control the water activity in the final product. Thereafter the mixture is formed into a sheet or an extrusion and dried to produce a intermediate moisture product that is bacteriologically stable at a moisture content of 15-45%.