Abstract: Disclosed is a fried snack, a fried snack dough, and a process for preparing the same. The snack is prepared from a dough comprising starch-based flour, pregelled modified starch, and added water. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.

Abstract: A high-protein food of plate form having a protein content of 40% by weight or more and a bulk density of 0.02 to 0.40 g/cm3, which is obtained by puffing-molding a compound protein raw material having a protein content of 40% by weight or more.

Abstract: A method for processing whole leaf tea that involves impregnating tea leaves with liquid carbon dioxide within a pressure vessel, depressurising the vessel at a rate that is sufficient to freeze the liquid carbon dioxide, applying sufficient heat to cause the frozen carbon dioxide to sublime and consequently initiate fermentation within the leaves, allowing the tea to ferment for a time that is sufficient to achieve desired liquor properties, and drying the fermented product to yield the whole leaf tea. An apparatus for manufacturing such a leaf tea is also described.

Abstract: A device for puffing products such as foodstuffs or tobacco comprises an upright puffing reactor having a vessel for receiving product therein. The vessel has a wall provided with a plurality of openings. A chamber surrounds the vessel. The vessel has no openings in an upper section. A first pressurized heat-carrying agent is supplied to the chamber under a first pressure, and the agent flows from the chamber through the plurality of openings uniformly through the product disposed within the vessel. Shortly before the vessel is opened via an opening mechanism, a second agent having a higher pressure than the first pressure is supplied into the upper section above the product disposed within the vessel for providing a “propelling charge” behind the product.

Abstract: Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one food color supply (18), a pattern forming die (20) for mixing the food color and extrudate food product to form a complexly patterned food product, a reducing passageway for reducing the cross sectional area of the patterned dough from an inlet end (34) to outlet end (36) of at least 50:1 at an average convergence angle of .ltoreq.45.degree. and an extruder exit port at the discharge end of the reducing passageway. The methods comprise the steps of: providing a plastic extrudable food mass; providing at least one color; mixing the food mass and color to form an organized complexly patterned food dough having an initial cross sectional area; reducing the initial cross sectional area by a factor of at least 50:1 with an average convergence angle of .ltoreq.45.degree.

Abstract: Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.

Abstract: A coffee puff snack and a method of manufacturing the same, which, are provided, in which the snack does not lack characteristic coffee flavor that is uniformly spread over its surface and inside, and also can be shaped directly in a single working process. The coffee puff snack is a product which is manufactured through a process of feeding mixed materials of roasted comminuted coffee bean grains, other grains, and moisture added when necessary, into an extruder, pressurizing and heating for gelatinization, puffing, shaping, and drying.

Abstract: A device for puffing foodstuff comprises an upright puffing reactor having a vessel for receiving foodstuff therein. The vessel has a wall provided with a plurality of openings. A chamber surrounds the vessel. The vessel has no openings in an upper section. A first pressurized heat-carrying agent is supplied to the chamber under a first pressure, and the agent flows from the chamber through the plurality of openings uniformly through the foodstuff disposed within the vessel. Shortly before the vessel is opened via an opening mechanism, a second agent having a higher pressure than the first pressure is supplied into the upper section above the foodstuff disposed within the vessel for providing a "propelling charge" behind the foodstuff.

Abstract: A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (4) shortening or oil, (5) leavening, and (6) an emulsifier. The emulsifier keeps the integrity of the starch structure or dough rheology through the extrusion process.

Abstract: A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour, pregelled modified starch and emulsifier blend selected from the group consisting of diacetyl tartaric acid monoglyceride, mono- and diglyceride, polyglycerol esters and mixtures thereof, water, shortening or oil, and leavening, and then frying the snack piece.

Abstract: Soluble coffee products having a chunkier physical appearance more like that of granular roast and ground coffee products, lower apparent (bulk) densities compared to prior agglomerated spray dried instant coffee products and better solubility than prior freeze dried instant coffee products when added directly to hot water. These soluble coffee products are made by forming a relatively thin glassy coffee strip or sheet from a thermoplastic melt of soluble coffee solids, water, coffee aroma and flavor volatiles and optionally solubility enhancing components and then gradually applying vacuum conditions to this glassy strip or sheet over several cycles while heated to a pliable and deformable state such that the strip/sheet expands in a controlled manner from about 2 to about 10 times its initial thickness to provide a porous open-celled coffee matrix where the pores have a median pore size typically in the range of from about 3 to about 25 microns.

Abstract: Grain or legume material is precooked by a low moisture process and preconditioned by hydrating to a total moisture content of from about 10% to about 40% by weight, passed through a cooking extruder and, during such passage, hydrated to a total moisture content of from about 10% to about 40% by weight, extruded and dried. The products of the invention are crisp curls, puffs and chips. The extruded cooked material may also be ground and agglomerated to prepare powders which will not cake or lump.

Abstract: An automated batch popcorn popper includes a tiltable kettle actuated by a motor drive controlled to operate in a single batch and automatic dump process. An operator fills the kettle with popping corn and oil and initiates a timer which, controls popping and automatically dumps the popped popcorn into the popper cabinet. This eliminates burnt batches, and the need for constant operator attention while increasing production. Apparatus and methods are disclosed.

Abstract: A dried crisp cheese piece is disclosed in a first preferred form including a nonmelting cheese dried to its final moisture content by microwave energy. The nonmelting cheese generally includes a pH of greater than about 5.7. The final moisture content of the dried cheese piece is preferably between 2 and 8% by weight. The final dried cheese piece is unpuffed and requires no refrigeration. A process for making the dried cheese piece is also disclosed. The process essentially includes subjecting the nonmelting cheese having particular thickness dimensions to microwave energy to reduce the cheese piece from an initial moisture content to a final moisture content ranging from about 2% to 8%. The drying step can be practiced using forming pans to obtain finished products having various three dimensional shapes and configurations.

Abstract: A grain cake baking machine having an upper mold, a ring mold and a lower mold, with the upper and lower molds sliding in the ring mold and defining a mold cavity, a first drive for moving the lower mold relative to the ring mold between a vent position and an intermediate baking position, and an unload position extending to the upper end of the ring mold for discharging the cake, a second drive for moving the upper mold relative to the ring mold between a load position out of the ring mold for loading grain and unloading a cake, and a baking position within the ring mold, a third drive for loading a charge of grain into the ring mold when the upper and lower molds are in the load positions, with the first drive moving the lower mold to the load position for venting the mold cavity, and heaters for the upper and lower molds.

Abstract: The invention provides a biodegradable thermoplastic composition made of soy protein, a plasticizing agent, a foaming agent, and water, that can be molded into biodegradable articles that have a foamed structure and are water-resistant with a high level of physical strength and/or thermal insulating properties.

Abstract: A method and device for manufacturing food products where the product material, initially in a substantially liquid state, is fed into the device and through the supply of heat or cold is given its final, substantially solid state, the device comprises elements capable of being moved apart as well as brought together, having at least one recess on at least one side of each element so that the sides facing each other are mounted close to each other and define between them at least one product-forming space.

Abstract: Food products and methods of making having a high dietary fiber content and unexpected organoleptic characteristics, the invention takes the form of a substantially solid or semi-solid substrate formed primarily of dietary fiber soaked in or permeated by a flavorful material such as a natural juice, liquefied or pureed fruit or the like, the combination then being at least partially lyophilized to a solid or semi-solid consistency. The concentration of the natural juice or other flavorful material within a framework or lattice provided by the dietary fiber causes a burst of flavor to be experienced when eaten. While the lyophilized substrate can preferably be consumed as a bar-like comestible with or without the addition of other materials such as coatings, fillers and the like, the invention contemplates the formation of the substrate as flakes, as a cookie, as a candy such as a semi-soft roll or sheet consumed flat or as a rolled sheet among other forms.

Abstract: Foodstuff pellets are puffed by radiantly heating the pellets in a chamber to cause a rapid rise in the chamber temperature to a temperature sufficient for puffing, and once this temperature has been reached, a fluidizing flow of air is created and maintained within the chamber to agitate, move and suspend the pellets within the chamber while maintaining the puffing temperature causing uniform puffing of the pellets. After puffing of the pellets, the radiant heating is discontinued while the fluidizing flow of air continues to cool the puffed pellets.

Abstract: A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to 0.4, respectively, and from 0.5 to 5 parts by weight of a vegetable foaming agent and from 150 to 300 parts by weight of water per 100 parts by weight in total of the soybean protein, starch, and dietary fiber. The dough does not contain a chemical leavening agent or yeast.

Abstract: A process for enrichment of animal food with fat is described wherein air cell bubbles are introduced to a highly dense product in the extrusion system by the utilization of carbonation technology into the oils and fats with various functional and textural properties. It includes the use of low to highly charged oils and fats with various gases under pressure injected into the extrusion stream within the extruder under lower pressure to assist in the expansion of the extrudate once it leaves the die nozzle.

Abstract: Fried food products are produced by feeding a dough to a nip between a pair of contrarotating rollers arranged with their curved surfaces in contact with each other, and each of the rollers has grooves indented into its curved surface. The rollers push the dough into the grooves and form the dough into a lattice comprising an array of ridges imparted to the dough by one of the rollers, which ridges are spaced apart from and extend in substantially the same direction as each other, and an array of ridges imparted to the dough by the other roller, which ridges are spaced apart from and extend in substantially the same direction as each other. The direction in which the ridges of one array extend are at an angle to that of the other array so that the ridges of one array intersect the ridges of the other, and the contacting portions of the curved surfaces of the rollers form apertures in the dough between the intersecting ridges.

Abstract: A method and machine for making churros. The machine extrudes churros through a die. The die has a central mandrel so that hollow churros are made which can be filled. The churros are extruded from the machine when an operator rams a crank on the machine. Consistent, high quality churros can be made at high production rates suitable for use in a restaurant.

Abstract: A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especially useful in reduced-calorie foods.

Abstract: Low-fat pork skin pellets can be produced by steam cooking pork skin portions and if necessary oil cooking the steam cooked portions to produce pork skin pellets. The pork skin pellets are then placed in a microwavable container. When cooked in a microwave oven, the pork skin pellets puff to produce a pleasant tasting crispy pork skin snack food.

Abstract: A process for manufacturing a fiber fortified foodstuff that includes preparing the foodstuff and then topically applying supplemental fiber. In particular, puffed snack products are prepared by mixing cereal with a fiber premix and sufficient moisture to form an extrudable dough base. The dough base is cooked in a cooking extruder and then extruded to form a wet puff which is dried and then coated with an oil slurry. A flavor premix which includes supplemental dietary fiber, particularly a soluble fiber, is topically applied to the oil coated dry puff to form a fiber fortified, puffed snack product.

Abstract: A process and apparatus for impregnating a cellular material with liquefied gas at a predetermined pressure for subsequent expansion of the impregnated cellular material including the steps of charging the cellular material into an impregnation vessel, purging the impregnation vessel with inert gas, pressurizing the impregnation vessel with inert gas to the predetermined pressure, transferring liquefied inert gas into the impregnation vessel from a process vessel in which the liquefied gas is stored at the predetermined pressure, soaking the cellular material in the liquefied inert gas for a predetermined time period, transferring unabsorbed liquefied gas from the impregnation vessel to the storage vessel, depressurizing the impregnation vessel by venting the inert gas therefrom and removing the impregnated cellular material from the impregnation vessel, the inert gas used to purge and pressurize the impregnation vessel being taken from a source completely independent of the liquefied inert gas contained in t

Abstract: A method for manufacturing starting material for dried sweet potato chips comprises heating raw sweet potatoes at a temperature ranging from 70.degree. to 100.degree. C. for 180 to 8 minutes to adjust hardness of the sweet potatoes to 1,800 to 12,000 and then slicing the heated sweet potatoes to a desired thickness. The sweet potato slices are further subjected to a second heat treatment to convert starches present therein to .alpha.-starches and then dried as such or after freezing to obtain dried sweet potato chips edible as a snack food.

Abstract: An apparatus and process are disclosed for expanding raw, wholeseed amaranth and extruded half products of cereal grains. Amaranth (for example), after tempering to a predetermined moisture content, is fed at a steady rate to a cylindrical popping drum having perforations sufficiently small to contain both raw and expanded amaranth. Popping is accomplished with air heated to a temperature of from 450 to 500 degrees F., forced into the popping drum from below to provide a fluid bed for supporting the amaranth. An auger in the popping container is rotated to move the amaranth through the container as it is being popped, further agitating the amaranth. Following expansion, the expanded amaranth is separated from unexpanded amaranth and other unwanted matter, either in a perforated, revolving separating drum, or on an inclined, vibrating screen.

Abstract: This disclosure relates to a novel composition for making and using psyllium high fiber food products useful as a dietary aid. In particular, the compositions contain a dry blend of high fiber food product base which may be incorporated into a psyllium fiber drink mix or extended psyllium fiber bar or puff.

Abstract: The present invention is directed to a novel composition suitable for the preparation of a puffable food product, and to processes for the use thereof, and to the puffed and/or puffable products so produced. The composition broadly comprises certain native starches, a maltodextrin of a specified dextrose equivalent, and specified modified pregelatinized starches.

Abstract: Fruits and vegetables can be vacuum dried to produce a crispy but yet tender puffed food products having a color and appearance of the original fruit or vegetable prior to processing. Enzymatic browning and reducing sugar browning is counteracted by the treatment of the fruit or vegetable in an infusion solution that contains at least one reducing acid and a proton donor to counteract enzymatic browning and a disaccharide to counteract reducing sugar browning. In addition the infusion solution can contain chelating agents and antimicrobial agents. In addition the fruit or vegetable can undergo a freeze-thaw tenderizing process which will also enhance the puffing of the fruit or vegetable. The product is a puffed and crisp but yet has a smooth texture when being consumed.

Abstract: A method and apparatus for puffing biological material such as fruits and vegetables are provided. The method includes the steps of: (a) placing the material in a pressure chamber; (b) subjecting the material to a puffing gas such as carbon dioxide at an increased pressure between substantially 400 and 1200 psi; (c) quickly releasing the puffing gas pressure in less than 1 second to puff the material; and (d) drying the material after puffing to set it in the puffed state. The material is prepared for puffing by sizing so as to include at least one dimension of between substantially 0.025 and 1.0 inches. The moisture content is also reduced or increased to between substantially 15 and 60% wet basis. Puffing gas usage may be minimized by overpressuring with an inert gas such as nitrogen. The apparatus includes a variable volume pressure chamber that also allows usage of puffing gas to be minimized. More specifically, the volume of the chamber is maintained relatively small during charging with puffing gas.

Abstract: The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.

Abstract: An improved grain cake, method and apparatus. In the prior art, rice cakes have been made by heating a predetermined quantity of rice grains in a hermetically sealed chamber at superatmospheric pressure and then expanding the heated rice grains while they are confined to the chamber by abruptly releasing the superatmospheric pressure such that the confined, expanded grains bond together to form a self-supporting mass. The improvement of this invention comprises pretreatment of cereal grains, including rice, wheat, rye, corn and the like, by steaming the cereal grains to bring them to an effective temperature to partially gelatinize the starch therein and to maintain the cereal grains at the effective temperature for an effective period of time to produce a desired degree of expansion when puffed in a conventional rice cake machine. The resulting grain cakes have increased expansion and reduced fragility over those made by prior art pretreatment methods.

Abstract: This invention encompasses compressed texturized soy protein products having a protein content of greater than 45%, a moisture content of about 5 to 15%, a bulk density of about 30 to 40% lbs/cuft and an expansion capacity of about 50 to 150% by volume upon rehydration. The invention provides a high density rapidly rehydrating and expanding food product which resists fragmentation under ordinary commercial and shipping conditions and offers economical advantages when stored and shipped over existing products on the market. The invention also provides a method for making such a compressed texturized soy protein comprising first texturizing conventional soy protein ingredients having a fibrous cellular matrix, such as soy flours and soy protein concentrates and then adjusting the moisture content of structured particles for said soy protein ingredients to about 10 to 20%; and finally compressing said particles into a cake which is capable of expanding upon rehydration 50 to 150% of its original volume.

Abstract: A method for producing fruit chips comprises the steps of: (a) heating a peach or a melon in syrup having a Brix degree ranging from 12 to 30; (b) cutting the heated peach or melon into small pieces; (c) subjecting the pieces to a temperature conditioning treatment; (d) expanding the pieces subjected to the temperature conditioning treatment; and (e) heating the expanded pieces under a reduced pressure. This method makes it possible to provide chips of peach or melon which retain their inherent fresh taste and have excellent appearance without quality impairment to drying. Moreover, the chips are properly expanded and are crisp.

Abstract: A method for producing banana chips which retain the inherent taste of fresh banana, have excellent appearance without quality repairment due to drying and without any browning. This method comprises the steps of (a) cutting bananas into small pieces; (b) subjecting the pieces of bananas to a temperature conditioning treatment; (c) expanding the temperature conditioned pieces to bananas by quickly reducing the pressure from normal pressure to a prescribed reduced pressure; and (d) heating the expanded pieces of bananas under a reduced pressure; the time elapsed from the cutting steps (a) to the completion of reduction of the pressure in the step (c) being not more than 20 minutes.

Abstract: A method and apparatus for delivering prepared wet fruit and vegetable particles into centripetal confinement under subatmospheric pressure, contacting the particles with heated edible oil until they have been puffed and dehydrated to a hygroscopic condition, hardening dried particles by cooling with cold oil, centrifugally removing excess oil by rotating trays and discharging the hygroscopic particles into packages to prevent access of moisture during storage and shipment.A multiple unit system comprising pressure vessels that are fitted with a multiplicity of relatively shallow trays is arranged to receive a procession of prepared wet fruit particles and dehydrate and puff the particles to a hygroscopic condition, then to deliver the puffed particles to a packaging machine, to be sealed in moisture barrier packages. The dehydrating vessels with auxillary systems are described.

Abstract: The present invention relates to a process for producing gelatinized grain for food or food processing material without steaming or boiling. The present invention comprises adjusting the water content of the grain before puffing to 40% or less, puffing the grain at 100.degree. C., further adding water to the puffed grain, and then coarsely pulverizing the grain, thereby producing coarsely pulverized porous grain. According to the present invention, the coarsely pulverized porous grain having a good crispness as well as a homogeneous water absorption and easy handling, can be obtained.

Abstract: Seedless raisins are automatically puffed in large quantities and dehydrated to two percent moisture content in a single-stage vacuum-fry system. Whole grapes, slices of apples, pineapples, banana, onion and the like in the fresh condition, are puffed and dehydrated to two percent moisture content without loss of natural color and flavor, in a two-stage vacuum-fry system.

Abstract: A baked chewing gum product containing gum base, sweetener, about one percent water or less having a porous, crumbly, breakable, biscuit-like texture obtained by rapidly baking chewing gum pieces at a temperature of from 80.degree. C. to 180.degree. C. to reduce the water content and to produce said texture.

Abstract: Food particles are automatically puffed in large quantities and dehydrated to 2% moisture content in a single-stage vacuum-fry system. Whole grapes, slices of apples, pineapples, banana, onion and the like in the fresh condition, are puffed and dehydrated to 2% moisture content without loss of natural color and flavor, in a two-stage vacuum-fry system.

Abstract: An expanded low calorie dairy snack food product and method of manufacture is disclosed. The product which consists of water and a dairy product will expand or puff with excellent structural integrity without the use of farinaceous or carbohydrate ingredients or other binder.

Abstract: A method of processing a foodstuff raw material in particulate form is described as is apparatus for performing the method. Both method and apparatus involve preheating the particulate food material in a preheating chamber and then subjecting the preheated food material to heating by microwave energy in a main processing chamber. A helical screw conveyor is provided to convey the particulate matter through the preheating and main processing chambers. The pitch of the helical screw conveyor is wider where the conveyor passes through the main processing chamber than the pitch where the screw conveyor passes through the preheating chamber.

Abstract: A quick decompression oil-frying method for producing food products. The method comprises uniformly heating a food material to a suitable temperature in an atmosphere of a pressure which ranges between normal pressure and a raised pressure, rapidly decompressing the atmosphere to such a low pressure that the water contained in the food material is evaporated at a temperature below the temperature of the food material and at such a rate as to permit the expansion of the food material, drying the food material in an oil of a temperature substantially equal to the temperature of the food material and restoring the normal pressure.

Abstract: An edible composition comprises an integrally extruded net formed of an edible material e.g. a cereal-based, sugar-based or fat-based material. The composition has a novel appearance and unexpectedly good eating qualities. The net may be tubular planar or curved and may be filled and/or coated with a compatible edible material.In the case of a tubular filled net, the net is preferably produced by extending the edible net-forming material through a pair of relatively rotating or oscillating dies having mutually engaging grooved surfaces. When the grooves in one die mate with the grooves in the other die, integral joints between individual strands in the net are formed. When the grooves in one die are separated from the grooves in the other die, the individual strands are formed. A center-filling, which may support the extruded net, is extruded through the center of the net-forming die arrangement to provide a center filling to the tube.

Abstract: This invention relates to an apparatus for preparing vapor-burst, non-fat-fried fast food comprising a confining means comprised of two or more cooperating surfaces which are joined together to form said confining means and containing a suitable water-containing, expandable mixture substantially filling said confining means, whereby the confining means is capable upon heating of rupturing due to increased vapor pressure of liquid in the expandable mixture to permit the expandable mixture to suddenly expand through the ruptured area.

Abstract: Disclosed are simulated, puffed dried fruit pieces and methods for their preparation. The dried fruit pieces are useful for incorporation into ready-to-eat cereals of low water activity, e.g., A.sub.w of 0.1 to 0.3, such as puffed cereals. The dried fruit pieces are characterized by a low density ranging from 0.15 to 0.40 g./cc. due in part to a hollow center and thus do not settle during distribution and storage, and do not sink in milk. The dried fruit pieces are prepared by drying in prescribed manner pieces comprising encapsulated solutions containing hydrophilic colloids set with gelling agents.

Abstract: A process for obtaining soybean protein flakes, granules, or powder, suitable for the direct human consumption, easily digestible and which do not lead, when eaten, to flatulence, consisting of subjecting, through a puffing process, to a further cooking and consequent expansion - lightening the granules of soybean proteins formerly extruded, that is already heat-treated and expanded. The obtained product may be further heat-treated for a period from 30 minutes to 10 hours, but preferably from one and two hours for obtaining flakes, granules or powder of soybean proteins light, agreeable to eat as such and easily digestible.The flakes, granules or powder of soybean proteins may be mixed to soy lecithin paste or an edible oil, in a dosage varying from 2% to 40% by weight.