Abstract: The present invention is directed to a shaped confectionery center made by a cold forming process comprising compressing a flowable, particulate fat based material through a forming apparatus comprising one or more forming pins to provide at least one hollow section therein, wherein the at least one formed hollow section has ends that are sealed by the fat based material and at least one hollow section extends through a substantial portion of the center, and wherein the shaped confectionery center has a percent density reduction of at least about 5% achieved by creating the at least one hollow section in the center.

Abstract: Raw beans are hydrated in a hydration/wetting liquid (water or a broth of water and bean solids) in a stationary hydration vessel for an amount of time sufficient to obtain uniformly hydrated beans. In one embodiment, more wetting liquid than necessary is used. In this embodiment, the hydrated beans are separated from the excess wetting liquid remaining at the end of hydration, and all of the excess wetting liquid is used to hydrate subsequent raw beans. In a second embodiment, the hydration liquid is of an amount such that, at the end of hydration, the hydration vessel is substantially free of excess wetting liquid; here, the beans may be agitated during hydration so as to be maintained in uniform contact with the hydration liquid. In all embodiments, the hydrated beans are then steam cooked in a separate stationary cooking vessel that contains no wetting liquid.

Abstract: A green soybean having a deep green color, prevented from discoloring, and being adaptable for chilled distribution is provided as a cooked and frozen product. The green soybean is hard to discolor and is frozen after cooking. The green color is retained even in a condition exposed to illumination of light. The green soybean contains chlorophyll a of not less than 3.8 g/100 g wet weight. A material for suppressing decomposition of chlorophyll, preferably an anti-oxidation material, e.g., ?-carotene, is accumulated in tissues of the green soybean. Preferably, ?-carotene of not less than 750 ?g/100 g wet weight is accumulated in the green soybean. The invention also provides a green soybean thawed from the frozen green soybean. The thawed green soybean is adaptable for chilled distribution.

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: A simple coffee bean roasting device as disclosed which can be used as a container to store coffee beans in an airtight condition and is also capable of roasting the coffee beans easily and quickly by use of a home-use gas heater. The coffee bean roasting device is simple in structure and it is composed of a container of aluminum foil, a cover of a transparent cellophane, and a handle.

Abstract: A process for enhancing the detection of larvae or worms in shelled pecans for separation and removal therefrom. In carrying out the process, the shelled pecans are soaked in a solution comprising a water soluble, edible, non-fluorescent material dissolved in water to coat the pecans with the material. The pecans are removed from the solution, dried, and illuminated with ultraviolet light. The material does not adhere to the worms whereby it does not affect their fluorescence but prevents the pecans from fluorescing whereby the worms may be readily detected and separated. The color of the material used is such that it does not significantly affect the appearance of the pecans when coated therewith.