Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.

Abstract: A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

Abstract: Methods of preparation and improved oat based puffed R-T-E or breakfast cereal products resulting there from with reduced sodium levels that provide good cooked grain flavor relative to other low or no sodium cooked cereal products and that approach the quality of higher sodium level products are provided. The methods include formulating cooked cereal doughs with minimal levels of sodium chloride and including a blend of potassium chloride and choline chloride. The cooked cereal dough is formed into pellets and gun puffed to form puff products having a total pyrazine content of at least 200 ppm. The puffed products are topically coated with saline solution and dried to provide the present improved low sodium high flavor finished breakfast cereal products.

Abstract: A self-contained popcorn popper has an open side provided with an air-flow curtain extending at least partially across the open side and directed inwardly. Effluent from popping flows upwardly into a “U”-shaped vent, through an effluent filter and flows into said air flow curtains to reduce particulate-bearing effluent emitted from the popper cabinet. Heated air is recirculated in a lower warming bin to maintain heat in popped corn dumped from a popping kettle and that air is recirculated in the bin, also to reduce emission of particulars into the environment surrounding the popper.

Abstract: A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure.

Abstract: A method of preparing a shelf-stable processed grain product includes a series of heating and cooling steps performed on a processed grain product having a water activity value of about 0.65 or less. A first heating step takes the grain pieces to a first elevated temperature, which is followed by a first cooling step. The grain pieces are passed to a second heating step to reach a second elevated temperature, followed by a second cooling step. The grain pieces are then passed to a third heating step, after which they are sufficiently soft and pliable for a final forming step such as flaking, bumping, puffing, or the like. This allows grain pieces that are suitable for long term storage, but too brittle for final forming, to be softened for final forming without raising the moisture content to a point that is conducive to mold formation or reduced product quality.

Abstract: A method to produce a food product comprises the steps of providing a plurality of flint corn kernels; drying the flint corn kernels; popping the flint corn kernels; cooling the porous, airy, elastic foam particles produced during popping; cutting with a moving blade said porous, airy foam particles into pieces having a width greater than 0.005 inches to produce an elastic, air entrained popcorn flour occupying a volume; and, vacuum packaging the elastic popcorn flour to reduce the volume occupied by the popcorn flour.

Abstract: Snack products and methods for producing snack products comprising a mixture of an expandable base product and one or more relatively non-expandable inclusions. The base product may comprise a pelletized or non-pelletized wheat, potato, corn, rice, other flours, starches, and grains, vegetables, and/or mixes thereof. The inclusions may comprise one or more types of herbs and spices, vegetables, fruits, meats, beans, grains, or other ingredients. The mixture is processed using an expansion machine (or “puffing machine”) that is operative to cook and expand the mixture to form a snack product, such as a chip, cracker, cake, or the like.

Abstract: A method of manufacture of a crumb coated food product comprising the steps of forming an aqueous mixture comprising: a flour mixture comprising one or more flours, sodium bicarbonate, optional additives selected from processing aids, salts, colorants and, water; adding the mixture into an extruder; adding an aqueous gelling agent to the extruder; extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate; allowing the extrudate to expand to form a porous product; drying the product, and milling the dried product to form a crumb.

Abstract: A method of infusing flavor into cereal grains. The method includes the steps of preparing a liquid seasoning having a flavor, increasing the porosity of the cereal grains, infusing the more-porous cereal grains with the flavor of the liquid seasoning, and locking the flavor of the liquid seasoning into the flavor-infused cereal grains.

Abstract: Improved extruded starch-bearing products (e.g., starches, starch-bearing legumes, starch-bearing grains and formulations containing any of the foregoing) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4.

Abstract: The invention relates to a method for the continuous production of an expanded edible food product obtained by cooking-extrusion and containing solid inclusions having a size larger than 0.5 mm.

Abstract: A method of preparing dried pre-gelatinized with excellent restoration characteristics and good texture is disclosed.

Abstract: Machines having reversible food moving devices for making popcorn and other types of expanded food products are described herein. In one embodiment, a popcorn machine includes an auger that moves a mixture of raw corn kernels and cooking oil along a trough-shaped cooking surface. In this embodiment, the auger can cyclically reverse direction for a predetermined period of time before resuming rotation in the forward direction to facilitate favorable popping of the popcorn. In one aspect of this embodiment, the auger can rotate through a greater angle of rotation in the forward direction than in the reverse direction in each cycle, so that the auger progressively moves the unpopped corn kernels along the entire cooking surface until they ultimately pop and/or are dispensed into a suitable receptacle. In one embodiment, the popcorn machine can also include two or more heating zones to provide favorable popping characteristics.

Abstract: Machines for popping corn and producing puffed snacks and other expanded foods are described herein. In one embodiment, a flow-through popper circulates unpopped corn kernels through a popping chamber by use of a plurality of vanes that directionally control a flow of high velocity, high temperature and high pressure air. In this embodiment, the air in the popping chamber causes the unpopped corn kernels to circulate as they move through the length of the popping chamber without the need for an auger or other moving apparatus.

Abstract: An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.

Abstract: An apparatus for cooking, mixing, and dispensing candy popcorn, and various methods of manufacture and use are disclosed. A vessel with a copper interior surface includes an agitator positioned at the bottom of the vessel. The agitator comprises a member that rotates around the bottom of the vessel to move the contents of the vessel. An auger with a helical surface is positioned in the vessel and is configured to rotate to mix popped popcorn with a candy mixture that has been cooked in the vessel. The vessel can be tilted manually or automatically to dispense the contents of the vessel.

Abstract: The present invention relates to a process for preparation of expanded finger millet, a ready-to-eat product with versatile food uses.

Abstract: Improved extruded starch-bearing grain products (e.g., corn and wheat) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4.

Abstract: A re-hydration supplement composition particularly suitable to counteract dehydration stresses in mature bovine mammals in the form of a pelletized feed supplement is disclosed which includes relatively large fractions of carbohydrates including saccharides, cationic and anionic electrolytes and a minor amount of betaine osmolyte. A process for pelleting is also disclosed.

Abstract: The invention refers to a method and a device for producing expanded food, for example popcorn, puffed rice and the like. A food is here fed to a container continuously, the food caused to expand under the effect of heat, and, after that, the food is removed continuously from the container.

Abstract: A popcorn popping device and method in which popcorn is popped in a sealable container at sub-ambient pressure. A vacuum source connected to the sealed chamber of the container reduces the pressure in the chamber prior to the popping process and maintains the reduced pressure throughout the popping process. The vacuum source can be attached to the exterior of the container or positioned remotely. Embodiments of the device include a stove-top version, intended for use with a heating element, a microwave version, or a commercial-style version in which popcorn is popped in a kettle that is positioned within a sealable chamber.

Abstract: The foregoing invention generally is related to the food industry and more particularly to the manufacturing industry of frozen rice containing foodstuff. It has the advantage of increasing shelf life to 9 to 12 months for products made with rice; that can be frozen, and when thawed this product retains proper consumption qualities; with products of various qualities for the different tastes of consumers, and allows satisfaction of the great demand of this product at any time, day, afternoon, evening, and anywhere in the world.

Abstract: Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg/cm3.

Abstract: The present invention includes a method of making a puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. According to one method, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting unconstrained expansion of the bulk amount in at least a second dimension.

Abstract: In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period.

Abstract: The present invention provides a method of making a puffed food starch material product. A food starch material capable of volumetric expansion in three dimensions is placed into a puffing chamber. Expansion of the food starch material includes constraining expansion of the food starch material in at least a first dimension while permitting unconstrained expansion of the food starch material in a second dimension to produce a unitary, puffed food starch material product with at least one surface having a wavy contour. In a method of making a puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting expansion of the bulk amount in at least a second dimension.

Abstract: Cooked cereal dough products are provided that are fortified with at least a 0.65% calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having a median particle size of 2 to 15 ?m. Dried cereal finished products such as Ready-to-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials such as rice and/or corn (maize) and minor levels of other conventional cereal ingredients and calcium phosphate. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: (a) providing a calcium fortified cooked cereal dough or mass containing at least 0.65% calcium (dry weight basis) at least a portion of which is supplied by calcium phosphate; (b) forming the lightly colored calcium fortified cereal dough into pieces; and (c) drying the pieces to form the present rice based finished food products fortified with high levels of calcium.

Abstract: The present invention provides a method of puffing a food starch material capable of becoming amorphous into a food starch material product. The method includes forming food starch material pellets by extruding gelatinized food starch flour in an extruder. The pellets are then placed in a puffing chamber and heated under pressure until the pellets become amorphous. The amorphous food starch material product is then expanded to form a puffed, unitary product composed of all the pellets placed in the chamber.

Abstract: A membrane structure employing a structure in which a lipid membrane is held by a hydrophilic polymer. The hydrophilic polymer layer contains an aqueous phase. There are functional molecules distributed selectively throughout each layer. The membrane structure is adaptable to applications as a separating agent, filler or delivery agent by performing physical and chemical operations.

Abstract: A dual texture pet or animal food product having inner and outer components. The soft inner component contains a mixture of lipid and solid ingredients and has a water activity, aw, less than about 0.65 and a total moisture content less than about 15 wt %. The outer component is a cereal based shell containing at least one ingredient comprising a carbohydrate, fat, protein or combination thereof, the shell component having a total moisture content less than about 20 wt %. The shell component completely surrounds the soft inner component and is formed by the co-extrusion of the soft inner component within the shell component to form one dual component pet or animal food product.

Abstract: Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook temperature and a buzzer and light alert an operator to add uncooked popcorn and oil to the kettle which lowers the temperature of the kettle below a predetermined start temperature and initiates a cooking cycle. An oil pump system is enabled at the initiation of the cooking cycle for adding oil to the kettle. As the popcorn and oil cook, the kettle temperature increases and passes through a predetermined dump temperature and the kettle automatically tilts and dumps the cooked popcorn. After the dump, the kettle temperature increases to the start cook temperature again and the buzzer and light are activated to alert the operator to add another batch of ingredients for consecutive batches of popcorn.

Abstract: The present invention includes puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. According to a method of making the puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand.

Abstract: The present invention includes a method of making a puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. According to one method, a puffing chamber is provided having inner surfaces and a chamber volume. An amount of the food starch material is placed into the puffing chamber. The amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting unconstrained expansion of the amount in at least a second dimension.

Abstract: The present invention includes puffed-food starch material snacks, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes and crackers made from food starch material. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture. According to a method of making the puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension while permitting expansion of the bulk amount in at least a second dimension.

Abstract: The present invention includes a method of making a puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. According to one method, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting unconstrained expansion of the bulk amount in at least a second dimension.

Abstract: The present invention relates to an improved process of washing a starch slurry obtained from the starch gluten sepa-ration step of a milling process, comprising washing tile starch slurry with an aqueous solution comprising an effective amount of acidic protease.

Abstract: Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook temperature and a buzzer and light alert an operator to add uncooked popcorn and oil to the kettle which lowers the temperature of the kettle below a predetermined start temperature and initiates a cooking cycle. An oil pump system is enabled at the initiation of the cooking cycle for adding oil to the kettle. As the popcorn and oil cook, the kettle temperature increases and passes through a predetermined dump temperature and the kettle automatically tilts and dumps the cooked popcorn. After the dump, the kettle temperature increases to the start cook temperature again and the buzzer and light are activated to alert the operator to add another batch of ingredients for consecutive batches of popcorn.

Abstract: A co-extruded dual component animal food product has an outer component containing at least 60% cereal and an inner cream textured component which has water soluble components in an aqueous phase that forms a stable emulsion with a lipid free hydrocarbon phase. The hydrocarbon phase contains soluble additives. Careful stepwise addition of additives to the appropriate phases and then of the phase together ensures a stable inner component which does not leach through the outer component.

Abstract: The invention relates to the formation of peptide/lipid vesicles and complexes through the co-lyophilization of peptides, preferably that are able to adopt an amphipathic alphahelical conformation, and one or more lipids. A single solution which solubilizes both the peptides and lipids or two separate solutions may be lyophilized.

Abstract: A method is described in which expanded snack and breakfast cereal products are produced with durum wheat flour, durum semolina, durum granular or other products of Triticum Durum and which can be produced in a simple and quick process which, surprisingly, eliminates the disadvantages of prior art. Furthermore, the invention related to a product produced according to the new method.

Abstract: Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook temperature and a buzzer and light alert an operator to add uncooked popcorn and oil to the kettle which lowers the temperature of the kettle below a predetermined start temperature and initiates a cooking cycle. An oil pump system is enabled at the initiation of the cooking cycle for adding oil to the kettle. As the popcorn and oil cook, the kettle temperature increases and passes through a predetermined dump temperature and the kettle automatically tilts and dumps the cooked popcorn. After the dump, the kettle temperature increases to the start cook temperature again and the buzzer and light are activated to alert the operator to add another batch of ingredients for consecutive batches of popcorn.

Abstract: A process for producing baked snacks such as crackers and pretzels. By using this process, baked snacks can be easily produced without any restriction in the composition (moisture content, oil content, etc.) or the production procedure for avoiding blistering, as in the conventional processes.

Abstract: A food product comprising continuous aligned bundles of formed fibers extending between faces of the food product is provided. The fibers in this food product are newly formed and fixed during its preparation. This novel food product may be prepared by forcing dough to move along an axis extending through a passageway toward an axial opening at a far end of the passageway, while transferring heat to at least that portion of the moving dough proximal said second end and controlling the heat transfer and speed of movement of the dough such that fibrous food product with essentially aligned axial fibers egresses through said opening.

Abstract: A dual texture pet or animal food product having inner and outer components. The soft inner component contains a mixture of lipid and solid ingredients and has a water activity, aw, less than about 0.65 and a total moisture content less than about 15 wt %. The outer component is a cereal based shell containing at least one ingredient comprising a carbohydrate, fat, protein or combination thereof, the shell component having a total moisture content less than about 20 wt %. The shell component completely surrounds the soft inner component and is formed by the co-extrusion of the soft inner component within the shell component to form one dual component pet or animal food product.

Abstract: An apparatus for puffing granular material, in particular cereals and legumes, has a heating apparatus for preheating the granular material and a puffing reactor for puffing the material. For effective, fast, and uniform heating of the material, it is proposed that: the heating apparatus have a free jet fluidized bed without a flow impact floor in which a batch of the material to be heated can be acted upon, in a preheating operation synchronized with the puffing process and proceeding batchwise, by a heat-carrying gaseous medium.

Abstract: A delivery system for process unstable or sensitive ingredients that consists of a dual texture food product having a first and second component. The first component contains a mixture of lipid and solid ingredients forming a cream-textured matrix that is formed without an aqueous phase and a total moisture content less than about 15 wt %. The first component includes a process unstable or sensitive ingredient. The second component contains at least one ingredient comprising a carbohydrate, fat, protein or combination thereof. The second component has a total moisture content less than about 20 wt %. The second component completely surrounds the cream-textured matrix of the first component thereby maintaining the viability of the process unstable or sensitive ingredient. The food product delivery system is formed by the co-extrusion of the first component within the second component to form one dual component extrudate.

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: A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even after prolonged storage. Also disclosed is a method for preparing such coated confectionery.

Abstract: A hot air popcorn machine including a programmable control system for precisely controlling various operating parameters including air flow and air temperature to enable the machine to consistently produce high quality popcorn in a low maintenance environment, e.g., a free-standing vending machine.