Abstract: An animal feed composition comprises particles of base feed material, e.g., grains such as oats, and, deposited on at least a portion of these particles, deposit material comprising substantially whole plant matter, preferably having a different make-up than the base feed material. An improved method for preparing an animal feed is also disclosed.

Abstract: A method of making a stable, emulsified, liquid starch product which comprises from about 45% to about 85% edible liquid, and from about 15% to about 55% of a whole, non-starch isolated, starch bearing material emulsified with said edible liquid. The method comprises size reducing the starch material, slurrying the size reduced material with edible liquid, hydrothermally cooking the slurried mixture, and holding said hydrothermally cooked mixture at the temperature at which it exits from the hydrothermal cooker for from one to four minutes in order to significantly increase gelatinization and maltose values. It has also been found when this is done, lactic acid levels are increased which significantly improves the product. Finally, it has been found that the product can be used as an effective grain and silage sealer, which is also nutritional.

Abstract: Processed dried beans which almost instantaneously restore their boiled soft edible condition without a loss of the taste and flavor peculiar to the beans, simply by pouring hot water onto the processed dried beans, and the manufacturing method of such dried beans. Raw beans are first boiled in water, and thereafter they are treated with a solution of an enzyme selected from a group consisting of cellulose, pectinase and a mixture thereof, with or without subsequent boiling of beans in water. The processed dried beans may have a coating of sucrose or lactose. The beans are limited to those which are rich in starch and poor in both protein and fat.

Abstract: A method for sorption of solids by the tissues of whole seeds to enhance the available nutritional value of the whole seeds, to provide nutritional requirements for a ruminant feed, to provide new superimposed processes, to make more effective present superimposed processes, to provide innoculation with viable organisms, to provide means to reduce explosion hazzards from grain dust, and other advantages accruing from encapsulation of solids, the method comprising contacting the whole seeds with a synergetic mixture of solid materials and an oleaginous vehicle and maintaining contact until the synergetic mixture has been sorbed by the grain.

Abstract: There is disclosed a honey coated roasted nut product which is prepared by first coating raw nuts with a mixture of honey and water. The honey coated nuts are then enrobed with a dry mixture of sugar and starch and the nuts are then roasted. After cooling, the nuts may be salted.

Abstract: Flavored popcorn is produced by preparing a composition of popcorn kernels, a cooking oil medium and encapsulated flavoring substances which can be introduced into a cooking vessel.

Abstract: A high protein fat-occluded food composition useful as a binder, and a food or breakfast bar product prepared therefrom. The binder composition comprises edible solid particles including a protein source coated with an edible fat. The presence of the fat as a coating on the edible particles masks flavors arising from the protein. The binder composition contains at least about 15% by weight protein, between about 33% and about 85% by weight fat and up to about 52% by weight carbohydrate. The food bar product comprises cereal particles bound together with the binder composition of the invention.

Abstract: Baked confections are prepared by coting edible particles, such as seeds or nuts or other particles of various foods, alternately with edible flour, such as cereal flours, or starches, and aqueous solutions such as a corn syrup, a sugar solution, a gum solution, or a dextrin solution in a coating device such as a revolving pan or drum until the size of the coated particles reach a predetermined size corresponding to the size of the inner cavity of a baking mold, subsequently baking such coated particles in a baking mold consisting of upper and lower matching units and having a desired shape, with or without engravings on its inner surface. The baked confections can be prepared in any shape in which the edible particle is in a movable state within the open space of the shell layer.

Abstract: Partially defatted nuts are contacted with a glycerol-containing solution until at least a portion of the solution is absorbed by the nuts and the nuts have regained substantially their original size and shape. The nuts are then removed from contact with the solution and roasted to provide partially defatted nuts having improved flavor, texture and storage stability.

Abstract: A composition comprising a dispersion prepared by dispersing in an aqueous solution of a water-soluble high polymer, such as polysaccharides, a hydrophobic substance selected from the group consisting of hydrophobic solids and hydrophobic and non-volatile liquids, such as natural waxes, is applied as a coating to cover the outer surface of an agricultural product to form a coating membrane upon drying, which membrane has fine continuous microvoids by which the respiration of the agricultural product can be controllably suppressed thereby to effectively preserve the product over a long period.

Abstract: On contacting a moist aqueous surface, a fine particle size hydrocolloid suspended in a non-aqueous water-immiscible mobile liquid attaches itself through rapid hydration to the moist surface. Drainage of the mobile liquid leaves a coating of the particles of the hydrocolloid on the surface. If a radiopaque agent or a medicinal agent is co-suspended with the hydrocolloid, a uniform thin layer of the agent will be carried by the particles of hydrated hydrocolloid onto the moist surface.

Abstract: A process for comminuting flavoring materials such as spices, coffee and cocoa comprising pulverizing the flavoring material at a cryogenic temperature to form a powder and then agitating the powder until it is capable of forming an aqueous dispersion free of agglomerated particles.

Abstract: Flavored popcorn is produced by preparing a composition of popcorn kernels, a cooking oil medium and encapsulated flavoring substances which can be introduced into a cooking vessel.

Abstract: A dry base to be processed in the manner of coffee to produce a coffee-like beverage is produced by coating cereal grain with a liquid extract of carrots and/or parsnips at an elevated temperature. Ground red corn may be added to the coated grain and then the product is roasted.