Abstract: A concentrated, cooked-grain flavorant which is heat stable and of low volatility is prepared for incorporation into a foodstuff, preferably a ready-to-eat cereal or biscuit. This flavorant is produced by producing a slurry of distillers malt flour, advisably with gelatin or gelatin hydrolysate. The slurry is prepared at a concentration and processed at a temperature controlled to favor proteolysis by the naturally occurring proteases in distillers malt. The slurry is then diluted to a concentration and processed at a temperature controlled to favor starch hydrolysis by the naturally occurring amylases in distillers malt. The slurry is then fermented with yeast and may be used as is or further concentrated by known drying techniques.

Abstract: Water-soluble dietary fiber compositions can be prepared by treatment of oat-milled products with .alpha.-amylases. The dietary fiber compositions are colorless and devoid of inherent undesirable flavors and are, therefore, uniquely suitable for use in a variety of foods.

Abstract: This invention concerns a process for preparing soluble rice protein concentrate with reduced levels of manganese, aluminum, selenium and phytic acid and improved digestibility from rice raw material comprising:digesting the raw material reduced in particle size to permit efficient enzyme action in an aqueous medium with an alpha-amylase enzyme at an operable pH and temperature for a period of time sufficient to solubilize a substantial portion of the rice starch and form a liquid slurry;heating the rice starch slurry at 105.degree. C. to 130.degree. C. for 30 to 60 seconds;separating the high protein rice flour from the rice syrup;treating a slurry of the high protein rice flour with a protease enzyme at an operable pH and temperature in an amount and for a period of time to solubilize the rice protein:clarifying the protease treated slurry to provide a soluble rice protein concentrate with reduced manganese, aluminum, selenium and phytic acid and improved digestibility.

Abstract: The invention relates to a method of improving the properties of dough and the quality of bread by adding to the dough, dough ingredients, ingredient mixture or dough additives or additive mixture an enzyme preparation comprising hemicellulose and/or cellulose degrading enzymes and glucose oxidase, or sulphydryl oxidase and glucose oxidase, the enzyme preparation being preferably used in combination with lecithin. The enzyme preparation of the invention has an advantageous effect on the processability of the dough and the properties of the final bakery product. The combination of the enzyme preparation of the invention and lecithin can advantageously replace bromate conventionally used as a baking additive.

Abstract: A simulated ground meat analog derived from sprouted whole grain kernels and the process for making it is disclosed. The sprouted grain kernels are soaked in water and sprouted until the cotyledons are approximately one half inch in length. The sprouted kernels are then ground and kneaded to a meat-like texture. Suitable meat-like flavors and nutritional supplements may then be added to produce a ground meat analog which closely resembles ground meat in taste, texture, and appearance.

Abstract: An extract having a bread-like flavor is prepared by baking bread, size reducing the baked bread, mixing water with the size reduced bread for preparing a mash, treating the mash with at least one enzyme capable of liquifying bread for liquifying the bread of the mash, subjecting the aqueous liquified bread to slurry extraction, and then the aqueous slurry extracted liquified bread is subjected to steam distillation. A combined residue and extract and a distillate result from the steam distillation. The residue and extract are separated for obtaining a clarified extract which is then concentrated by evaporation. The distillate is mixed with the concentrated extract, and the mixture is dried. A water-soluble light colored powder with a bread-like flavor is obtained. To improve the yield, the separated residue also may be mixed with water and processed by slurry extraction and each of the subsequent steps of the process for obtaining further product.

Abstract: Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows:______________________________________ Soluble Complex Carbohydrates About 10 to 70% of solids; Maltose About 0 to 70% of solids; Glucose About 5 to 70% of solids; Ash or Minerals About 0.1 to 0.6% of solids; Protein and Fat About 1 to 3.5% of solids; ______________________________________The rice syrup sweetener of the invention can be dried to produce dried rice sweeteners.

Abstract: The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredient having starch. The ingredient having starch and the water comprises substantially all of the ingredient of the composition. The method involves steaming the composition to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The steaming is conducted until the composition obtains a temperature of at least 160.degree. F. and preferably 200.degree. F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product.

Abstract: A process for producing fructose sweetened cereal products by enzymatically converting a portion of the cellulose fraction in a cereal comprising cereal; fiber to fructose using cellulase and glucose isomerase is claimed. The process may be carried out at moisture contents exceeding 25% (w/w) and moisture contents between about 40% to 80% are preferred.

Abstract: Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes.

Abstract: Cereal is combined with more than 50% fruit or vegetable foods by weight for obtaining a nutritional fluid food composition. The cereal component is based upon an enzymatically hydrolyzed cereal in liquid form. The composition does not require including sugar as a further component of the composition and is comprised of at least 10% cereal by weight based on dry matter and in addition to the fruits or vegetables and enzymatically hydrolyzed cereal in liquid form, includes oatmeal, water and oil for providing a desired fat content.

Abstract: A hot cereal is prepared by treating a cereal grain with a slurry resulting from the treatment of a grain-water mixture with starch-converting enzymes, heating the mixture until the grain is at least partially cooked, flaking the cooked cereal, and, optionally, agglomerating the flakes. It is preferred that the flakes be agglomerated for packaging in single-sized point of sale containers. This cereal has a rich, nutty flavor and when prepared does not have a gummy texture.

Abstract: A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture followed by heating the uniform mixture to about 125.degree. F. for about 3 minutes to activate the enzyme. The enzyme treated mixture is further cooked followed by drying to a moisture of about 18% then tempered for about 45 minutes followed by flaking and toasting to produce a cereal product with a moisture content of about 3%.

Abstract: A method for preparing high protein rice flour (HPRF) containing low manganese is disclosed wherein essential steps comprise:blending rice flour and water at a pH of 3.4 to 4.6;separating the insoluble washed rice flour;resuspending the washed rice flour and adjusting the suspension to a pH and temperature within the operable range of an alpha-amylase enzyme;treating the suspension with an alpha-amylase enzyme for a sufficient time to hydrolyze the starch to 5 to 50 DE content;adjusting the treated mixture to a pH of 3.4 to 4.6; and theseparating rice syrup from low manganese high protein rice flour.The high protein rice flour contains more than 16% protein, has a manganese content of 50 micrograms or less per gram of protein and is further treated with a proteolytic enzyme to provide a modified low manganese HPRF suitable for use in powdered infant formula.

Abstract: A food product suitable for human consumption, having acceptable flavor and nutritional value, is recovered from cereal grain residues remaining after alcohol fermentation. The food product of the invention is produced by controlling the pH at a range of 4.0-5.0 of the various enzymic conversions of starch to alcohol using only certain organic and inorganic acids which avoid imparting unacceptable mineral acid tastes to the finished product. The preferred acid is citric acid. The pH of the slurry residues before drying to a finished product must be neutralized to about 5.0-8.0. Again, satisfactory taste of the finished product is achieved by carefully selecting the neutralizing agent, typically hydroxides or oxides of Na, K or Ca. Resulting products are characterized as containing only salts from acids used to adjust pH which are taste acceptable. The product forms a 1:10 aqueous suspension having a pH of about 5.0-8.0.

Abstract: In a process of producing a carbonated hop-malt beverage in which a wort concentrate is produced from malt extract, hop concentrate and yeast by a heat treatment, fermentation, filtration and pasteurization, the wort concentrate is packaged for a long shelf life and for the consumption of the beverage is diluted with water and carbon dioxide, it is desired to produce a beverage which in its taste and consistency and particularly as regards frothing is similar to conventional beer. This is accomplished in that in the preparation of the wort concentrate from dilute malt extract, protein is separated by being heated and precipitated and hop concentrate and yeast are added to the resulting liquor, which is subsequently fermented. After an optional addition of nutrients and aromas to the liquor the fermentation is interrupted by shock cooling. The substrate is filtered, pasteurized and packaged.

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: Waxy barley grain of reduced particle size is heated to inactivate natural enzymes to obtain an enzyme inactivated meal, and beta-glucans are extracted from the meal with water. Preferably, inactivation of enzymes is by heating at about 90.degree.-115.degree. C. for about 1 to 2 hours. Solids obtained by separation during extraction are treated with alpha-amylase, beta-amylase and beta-glucanase to obtain starch conversion. Barley oil, high protein concentrate and maltose syrup are recovered.

Abstract: Shelf-stable, soft dough products having water activities of about 0.75 or less are produced by preparing a leavened dough; adding to the leavened dough at least one antifirming agent including an oligosaccharide, a monoglyceride ester and maltodextrin and/or corn syrup solids; forming the dough; and cooking the formed dough.

Abstract: Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows:Soluble Complex Carbohydrates--About 10 to 70% of solids;Maltose--About 0 to 70% of solids;Glucose--About 5 to 70% of solids;Ash or Minerals--About 0.1 to 0.6% of solids;Protein and Fat--About 1 to 3.5% of solids;The rice syrup sweetener of the invention can be dried to produce dried rice sweeteners.

Abstract: A process is disclosed for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility. The process involves preparing a malt flour such that it has sufficient fermentable sugars, fermenting the malt flour with yeast at a temperature of from about 10.degree. C. to about 60.degree. C. for a period of time of from 1/2 to 6 hours and heating the fermented malt produced by the fermentation to inactive the yeast and develop flavors. The yeast fermented malt derived food flavorant may be incorporated into a foodstuff, preferably a ready-to-eat cereal or baked good at a level of from 0.3 to 5% by weight.

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 shear 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 a ready-to-eat breakfast cereal. Optionally from 1-15% of the whole grain may be malted and added into the cereal dough.

Abstract: A process is disclosed for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility. The process involves preparing a malt flour such that it has sufficient fermentable sugars, fermenting the malt flour with yeast at a temperature of from about 10.degree. C. to about 60.degree. C. for a period of time from 1/2 to 6 hours and heating the fermented malt produced by the fermentation to inactive the yeast and develop flavors. The yeast fermented malt derived food flavorant may be incorporated into a foodstuff, preferably a ready-to-eat cereal or baked good at a level of from 0.3 to 5% by weight.

Abstract: A process is disclosed for producing an all-grain, enzyme-saccharified cereal derived from cereal grain components. The process involves saccharifying an endosperm fraction to form a syrup containing soluble saccharides and adding to the saccharified endosperm a matrix-forming ingredient which is either a modified bran material, a toasted ground germ or a combination of these two ingredients to form a cereal dough, and subsequently processing the cereal dough to obtain a ready-to-eat cereal.

Abstract: Retardation of bread staling and avoidance of gummy mouthfeel by incorporation of 0.25-5 SKB units/100 grams of cereal or bacterial alpha-amylase and 10-50 PUN of a pullulanase per 100 grams of flour in the dough.

Abstract: A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured root are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.

Abstract: Farinaceous product particles having properties comparable to those of bread crumbs are produced by continuously mixing the individual components with a leavening agent in a continuous extruder/cooker, extruding the cooked dough, cutting the extruded dough into small lengths, grinding it while still moist and warm into small particles, heating the particles to simultaneously toast and dry same to a desired color, texture and moisture.

Abstract: Bread crumb-like product particles having properties comparable to those of conventional bread crumbs are produced by continuously mixing the individual components with a leavening agent in a continuous extruder/cooker, extruding the cooked dough, cutting the extruded dough into small lengths, toasting the cut dough and dividing the toasted dough into a first part and a second part, grinding the first part into discrete dough particles, subjecting the second part to a humidifying chamber then grinding same into discrete dough particles, and combining the ground first part and the humidified ground second part and drying the combination to a desired moisture and texture.

Abstract: A pet food product containing at least one amylaceous ingredient maintains or improves its soft texture during storage when the enzyme .alpha.-amylase is added thereto and processed using heat.

Abstract: The processing of waxy barley grain by a series of sequential steps to produce a carbohydrate syrup having a high maltose content, novel protein products, a gluten-like product, a barley oil, a carbohydrate gum, all useful in the food industry, and a fermentable product which can be converted to alcohol. The processing steps comprise conditioning and milling of waxy barley grain, separation of starches, conversion of starch residues by liquifaction and saccharification to the syrup and protein products, and recovery of the products and by-products.

Abstract: The object of the present invention is to provide an improved process for preparing a dog food comprising farinaceous and meaty ingredients.This invention recognizes for the first time that the palatability of dog food can be improved when at least a portion of the farinaceous ingredients are subjected to both an amylase and protease enzyme digestion and intermixing an enzymatically modified proteinaceous material to form a reaction slurry mixture. The resulting combined reaction slurry mixture can be incorporated into the dog food by coating it on the surface or admixing it with the other dog food ingredients and thereby incorporating it internally. Preferably, the combined reaction slurry is admixed with the other ingredients to form a plastic mass which is then shaped and expanded by extrusion.

Abstract: The object of the present invention is to provide an improved process for preparing a dog food comprising farinaceous and meaty ingredients.This invention recognizes for the first time that the palatability of dog food can be improved when at least a portion of the farinaceous ingredients are subjected to both an amylase and protease enzyme digestion and intermixing an enzymatically modified proteinaceous material to form a reaction slurry mixture. The resulting combined reaction slurry mixture can be incorporated into the dog food by coating it on the surface or admixing it with the other dog food ingredients and thereby incorporating it internally. Preferably, the combined reaction slurry is admixed with the other ingredients to form a plastic mass which is then shaped and expanded by extrusion.

Abstract: Preparing a foodstuff for human or animal consumption by sowing seeds of at least one quick-germinating plant of a type such as to produce strong root systems in peat which is allowed to lie in a layer having a thickness in the range of from 40 to 200 mm for a vegetation period of from 10 to 21 days, there being at least 900 Kg of seeds per hectare of the layer and recovering the germinated seeds and the peat as the foodstuff.

Abstract: A readily water-miscible powder-form amylaceous food product is prepared by a process in which a first mixture of amylaceous material and water is prepared, cooked and liquefied by enzymatic hydrolysis, a second mixture of amylaceous material, water and at least part of the liquefied first mixture is prepared, cooked, liquefied by enzymatic hydrolysis and at least part thereof is spray dried. The product obtained is a powder suitable for soups, acidic beverages or instant breakfasts.

Abstract: A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured roots are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.

Abstract: A process for the preparation of a textured protein-containing material in which an amylolytic fungus is grown on a moist starch based substrate which includes a nitrogen source assimilable by the fungus the substrate being provided in the form of small, partially gelatinized particles. During growth, the fungus degrades and utilizes a large proportion of the starch, resulting in a dense matrix of closely interwoven mycelia, randomly dispersed with substances containing the residual starch or starch degradation products. On the denaturation of the fungal mycelium, the product assumes a tough but resilient texture and when diced or minced has a similar appearance to meat.

Abstract: A food grade colorant which is substantially free of 4 methyl imidazole 4 MeI is obtained by digesting a roasted malted cereal in water by use of at least one protease and at least one carbohydrase enzyme. The aqueous extract is separated from remaining solids and retained for use as the colorant. It may be concentrated or dried to a free flowing powder. The colorant obtained from roasted black malted barley typically has a 4 MeI content of less than 50 mg/Kg and a color greater than 14,000 EBC units at 70% solids.

Abstract: Methods of producing fodder are disclosed in which a layer of peat is sown with seeds of quick-growing variety producing strong root systems.The layer of peat is allowed to remain undisturbed for a period of days after which the peat with the then germinated seeds is suitable for use as fodder.In one embodiment the layer of peat is disposed on a surface impermeable to plant roots.The seeds may be introduced into the peat before or after formation of the layer.

Abstract: The processing of barley grain by a series of sequential steps to produce a carbohydrate syrup having a high maltose content, novel protein products, a gluten-like product, a carbohydrate gum, all useful in the food industry, and a fermentable product which can be converted to alcohol. The processing steps comprise conditioning and milling, separation of starches, conversion of starch residues to the syrup and protein products, and recovery of the products and by-products.

Abstract: Apparatus for supplying material to a wet-crushing mill comprises a storage container for the material, and a rotary feeder arranged below the storage container and forming a bottom closure for the container. At least one device above the rotary feeder is provided for delivering steeping water to the material, and at least one device for removing steeping water from the material comprises a sieve fixedly arranged below the rotary feeder adjacent to the periphery of the feeder. An after-steeping vessel is arranged below the feeder to receive material therefrom.

Abstract: A process is provided for treating cereal grain which comprises soaking cereal grain in an aqueous medium containing crystalline fructose or liquid grape concentrate for about 10 to about 16 hours at a temperature from about 72.degree. to about 84.degree. F. and then adding proteolytic enzyme to the soaking mixture with continued soaking in the same temperature range for an additional 10 to 62 hours and thereafter separating the cereal grain from the soaking mixture. Baked products prepared from an ingredient mix containing the treated cereal grain have hypoallergenic characteristics.

Abstract: The present invention relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products. The invention solves the problem of obtaining a protein and sugar containing product able to be filtrated whereby this is achieved by treating whole grain, such as wheat, maize, rye, barley, oat, and rice, with a proteolytic enzyme to transform water insoluble proteins into watersoluble products, and further to treat the starch contents with an amylase free from other carbohydrate hydrolyzing enzymes to form water-soluble starch products, as mono and disaccharides, removing the bran fraction and removing water to obtain a dry, semimoist, or liquid but concentrated derived product. The product is to be added as a sweetening agent in food products as bread, drinks, and cereal products, whereby the bran obtained can be used in bread as fiber additive.

Abstract: Yeast raised bakery products, including bread, are made by combining glandless cotton-seed, including both its meal and oil factions, which has been cracked in a hammer-mill or the like. The cracked glandless cotton-seed is mixed with water, yeast, and flour and, optionally, salt, malt and other types of flour such as rye flour, whole-wheat flour, corn, flax-seed, oats, barley, soy-flour, triticale and rice and other coarse ingredients. If desired, a sour ingredient such as sour culture, lemon juice or other acids can be added. The combined ingredients are mixed, divided, and baked to produce a yeast raised bakery product of desired characteristics.

Abstract: A process for the preparation of a textured protein-containing material in which an amylolytic fungus is grown on a moist starch based substrate which includes a nitrogen source assimilable by the fungus the substrate being provided in the form of small, partially gelatinized particles. During growth, the fungus degrades and utilizes a large proportion of the starch, resulting in a dense matrix of closely interwoven mycelia, randomly dispersed with substances containing the residual starch or starch degradation products. On the denaturation of the fungal mycelium, the product assumes a tough but resilient texture and when diced or minced has a similar appearance to meat.

Abstract: The process consists of cultivating, at a temperature below 28.degree. C., the fungus Trichoderma Album in liquid nutrient media, the pH of said media being kept at a value comprised between about 3.7 and 4.8, the dissolved oxygen content being from about 6 to 10 mg/l. The cultivation is carried out with non-traumatizing, efficient stirring and under conditions such that multiplication is practically nil.

Abstract: A process for making yeast raised bakery products which includes the steps of preparing a dough including glandless cotton seed and yeast, mixing the dough, forming the dough into a desired bakery product shape, and baking the formed dough.

Abstract: This invention relates to malting, i.e. the conversion of cereal grain to malt. The invention provides a method of malting in which cereal grain is submitted to at least one treatment designed to rupture its surface without damaging the germinative ability of the grain, the grain is steeped, the moisture content of the said steeped and treated grain being insufficient to allow, during 5 days' subsequent storage in presence of air at 16.degree. C, a growth of roots having a dry weight equal to more than 0.5% of the dry weight of the grain; treating such grain with gibberellic acid, exposing the grain to air and drying the grain.

Abstract: A process for preparing a nutritious instant infant cereal having a coarse texture, substantially free of other than specific grain cereals and various desirable food supplements. The process is accomplished by subjecting a protein-rich slurry to heating under elevated pressure and temperature.