Abstract: Porous saccharide granules prepared by moistening saccharide granules and heating to crystallize the granules said porous granules having oil adsorbed therein and cake mixes and soups prepared with the use of said porous granules.

Abstract: Porous granules of active yeast are produced by mixing moist yeast having a solids content of 30% to 40% with a gas in an amount of 0.2 to 2.0 times the volume of the yeast, extruding the resultant mixture at a pressure of from 1 to 10 atmospheres through orifices having a length to diameter ratio of about 1:1 to 4:1 and allowing escape of gas from the interior of the resultant extrudate to form pores communicating with the surface to produce porous granules of active yeast. The granules may be dried to produce active dry yeast granules having a total surface area formed by the outside surface plus the interior surface of the granules of at least 1.5 times the total area of the outside surface of the granules. The active dry yeast granules have good vitality and are capable of rapid rehydration and regeneration.

Abstract: The present invention has as an object new food or dietetic substances high in protein and having an alveolar structure as well as a process for the preparation of this new food substance.

Abstract: Here is provided a process for treating feather or animal fur characterized by throwing feather or animal fur into a pressure-resistant vessel, directly heating it under an elevated pressure by means of saturated steam or superheated steam, then rapidly discharging it into an atmosphere of lower pressure to puff it, and drying and cooling it if necessary. The feather or animal fur thus treated can be crushed without difficulty. It can be utilized effectively as a feed for domestic animals in the form of a mixture with other feeds or as a nitrogen source fertilizer.

Abstract: A method for manufacturing dry and porous noodles used as a quickly cookable food, which comprises blowing circulatingly superheated water vapor, i.e. superheated steam, at 105.degree. C. to 180.degree. C. for several minutes through masses of steamed wet noodles which are continuously brought into a substantially sealed drying chamber, said superheated water vapor having been evolved from the interior of the steamed wet noodles in a boiling state, and heated by a heating means built in said drying chamber; and cooling the masses of dried noodles discharged from the drying chamber by an atmospheric air.

Abstract: An elongated treating chamber in the form of a cylindrical metallic barrel is rotatable about an inclined longitudinal axis. The food material to be processed is introduced into the inlet or higher end of the barrel through the agency of a rotary valve and is removed or discharged through a nozzle at the other or lower end. In one embodiment two solenoid-type induction coils encircle longitudinal portions of the barrel, being energized with alternating current power so as to inductively heat the barrel. The heat is induced throughout the thickness of the wall of the barrel and is then transmitted into the food material as the food material passes therethrough. The temperature of the barrel's outer surface is sensed at two longitudinally spaced locations as the barrel rotates and each of the two induction coils is individually controlled in accordance with the temperature that is desired.

Abstract: A puffable food composition is provided by extruding a mixture of ground animal parts and starch whereby the mixture is at least partially gelatinized during extrusion into a shape-sustaining form. The form is puffed either at the die of the extruder, or in subsequent hot oil frying, or both. With added flavoring, the puffed composition has the taste, texture and mouth feel of fried pork skins. The process accommodates a wide variety of animal parts without the necessity of substantial changes in the process parameters.

Abstract: A process for producing a dried banana product having a crisp texture and good storage stability comprising:frying slices of fully ripe raw banana flesh in an edible oil as rapidly as possible after slicing while substantially maintaining a pressure of about 30 to about 60 Torr and a frying temperature of about 75.degree. to about 85.degree. C.;removing the banana flesh slices from the frying oil while still maintaining a pressure of about 30 to about 60 Torr;removing the excess frying oil adhering to the banana slices while still maintaining a pressure of about 30 to about 60 Torr; andthereafter restoring the pressure to atmospheric pressure. No anti-browning treatment is required.

Abstract: An apparatus is provided for popping corn by heated air which is circulated in a cylindrical popping chamber having a vertical axis to provide a fluidized bed of swirling and circulating corn to be popped. As the corn is popped, it is lifted upwardly by the moving air and volume of popped corn to form a column of floating corn above the popping chamber and the popped corn is discharged through the open top of the chamber.

Abstract: Torrefied, expanded barley for use as a partial replacement for malt in brewer's mashes is prepared by heating unmalted barley having a protein content of at least about 12% to a temperature sufficient to expand the barley to a degree that a given volume of barley before heating weights about 1.4 to about 1.75 times the weight of the same volume of barley after heating. Before heating, the unmalted barley preferably has a moisture content of about 12% to 20% by weight.

Abstract: A puffable, thermoplastic composition derived from animal parts is prepared by drying substantially raw animal parts to a moisture content between 10% and 25%, comminuting those parts and mechanically defatting the comminuted particles to a fat content of less than 18%. The defatted particles are macerated in an extruder at temperatures less than 330.degree. F. and under sufficient pressure to cause gelatinization of the particles. The resulting thermoplastic moldable mass is extruded to a shape sustaining form and cooled to below 215.degree. F., after which it is cut into puffable pellets. The pellets will be at least partially gelatinized animal parts, have a moisture content of less than 15%, a fat content of less than 15% and the protein thereof will not be subjected to denaturing temperatures in excess of 330.degree. F. The pellets may be puffed in hot oil to a product which resembles fried port skins or they may be thermo-formed into a decorative shape, e.g., in the shape of a chewable dog bone.

Abstract: A dried product and the process of producing same including kneading dough of known composition, adding water thereto, passing the dough through a series of rollers wherein each succeeding roller moves faster than its preceding roller to form a moist film on the last roller, removing the film, drying the so removed film and dividing the removed dry film into flakes.

Abstract: A protein-based snack food product and its method of manufacture are disclosed. The process negates the need for carbohydrate, starch or farinaceous ingredients in the product formulation. Yet the product will expand or puff and will maintain its structural integrity during deep fat frying.

Abstract: A method for the manufacture of edible products having cellular expanded disaccharide based material. The material before expansion is formed into relatively thin flat wafers, preferably as an aggregate of expandable pieces that are adhered together. The wafers are assembled in a container and held spaced apart a predetermined distance. Then they are expanded by heating to soften the material and by subjecting the softened material to a partial vacuum, the expansion being sufficient to take up the spacing between the expanded wafers and to cause the wafers to be in face-to-face juxtaposition, thereby forming a compact group pack which may be enclosed in a sealed package until used. Also edible products resulting from the method and sandwich type products of which the expanded wafer is one layer and which, in one embodiment, includes an edible layer of cooked ground or chopped meat and layers of baked dough.

Abstract: Starch sponge products having improved thermal stability and handling characteristics. Process of preparing same employing heat stable gum systems.

Abstract: A dehydrated food product in the form of grains which dissolve instantly in water and which have a porous, continuous structure, a smooth surface and an apparent density of from 30 to 600 g/l the product is prepared by which comprises extruding a thermoplastic starting material in powder or paste form into a chamber where a sub-atmospheric pressure prevails, and cutting the extruded product into fragments.

Abstract: A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while maintaining the fat in emulsion. Finally, the mixture is dried, preferably under reduced pressure, with gasification to produce an expanded product containing 15-35% fat, at least 40% sugar and not more than 5%, preferably not more than 2%, water. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated.

Abstract: An apparatus for and method of heat curing elastomeric electrical insulation on a central electrical conductor of an electrical cable is provided and the apparatus includes an outer housing which is adapted to contain means for curing the exterior portion of the insulation from its outer portion inwardly and an electrical induction coil for curing the insulation from its inner portion outwardly. The coil is supported concentrically within the housing with the coil being adapted to receive the conductor therethrough with its insulation thereon and the coil serves to heat the conductor which in turn transmits heat to the inner portion of the insulation to provide the heat curing thereof from the inner portion radially outwardly. A magnetic flux shield is provided between the housing and the coil and serves to provide a path of least resistance for the lines of magnetic flux generated by the coil to thereby assure efficient operation of the induction coil yet without detrimental heating of the outer housing.

Abstract: An apparatus and method comprised of a plurality of doctoring units, each of which is a pivotally supported combination doctor blade and V-shaped member, is described. In each unit the leading edge of the doctor blade is parallel to the plane of the surface of a processing belt conveying the material to be dried and the leading edge formed by the two plane faces of the V-shaped member is generally perpendicular to the plane of the belt when the unit is in doctoring position. In addition to doctoring, the apparatus and method imparts a tumbling action to the material being dried by the plowshare action of the V-shaped member. Comestibles dried with this method and apparatus can be transferred directly from the method to a puffing operation, thereby eliminating the usual time consuming equilibration period.

Abstract: A method and apparatus for evaporating and condensing moisture from a procession of prepared fruit and vegetable particles at subatmospheric pressures, to manufacture puffed, low-moisture food products.A series of stations of decreasing pressure and increasing temperature is established within the dehydrating apparatus, and the procession of food particles is led and guided by the apparatus to pass systematically from station to station of the series for dehydration treatment. As the particles advance through the series of stations of successively lower pressure, they encounter an oil temperature in each succeeding station which is higher, and a vapor head pressure which is lower, than in the preceding station. By the time leading particles have traversed all stations of the series, they have become puffed and dehydrated.

Abstract: Preparation of a puffed textured, proteinaceous food product involving subjecting water-moistened proteinaceous material to pressure and heat sufficient to cause the mix to convert to a hot, moist, plastic, extrudable, translucent to glassy mass and extruding the mass through and from a length of an elongated die under non-puffing conditions to provide a moisture-containing, translucent to glassy extrudate, and, as a separate and distinct operation, thereafter puffing the translucent to glassy product in a moist state by subjecting it to water-boiling puffing conditions.

Abstract: Process of preparing a puffed, proteinaceous food product by subjecting moist, hydrophilic proteinaceous or protein material having a controlled amount of moisture to elevated mechanical pressure, recovering the product and puffing the recovered product.