Abstract: Seasoning of liquid material containing at least sodium chloride, seasoning components and solvent is dried at a temperature not more than the boiling temperature of the liquid material to generate mixture bodies containing large-diameter spherical bodies and small-diameter spherical bodies. Accordingly, the solvent is not rapidly vaporized, but it is slowly vaporized and components dissolved in water, and particularly sodium chloride is not agglomerated on the surface layer portions of the large-diameter spherical bodies, but kept inside the large-diameter spherical bodies. Therefore, segregation of sodium chloride on the surface layer portions can be suppressed, and deliquescence is reduced. Accordingly, there can be obtained dry powder seasoning which is low in deliquescence under a using state and excellent in storage stability for a long term.

Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.

Abstract: This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a scanning electron microscopy image that visually displays substantially no protein fiber gaps or voids at about 2000 times magnification. The farinaceous-based food product is firm and not sticky after cooking.

Abstract: The aim of the invention is to obtain a food product, in particular a snack product, which has a favourable nutrient physiology and a crispy, brittle texture, and an associated production method. To achieve this, the food product is substantially devoid of starch and has a foamed structure and the solid content has a protein fraction of at least approximately 25% by weight, at least 65% by weight of the protein fraction consisting of gelatin and/or collagen hydrolysate.

Abstract: The present invention relates to a mixture comprising or consisting of: (a) one or more inorganic salts which are suitable for nutrition and are not sodium chloride, (b) one or more mono- or polyvalent salts of polybasic food acids, (c) one or more amino acids, or salts thereof, which are suitable for nutrition.

Abstract: A method for preparing multipurpose ready-to-use, high-protein soy granules from texturized vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to 8% said process comprising the steps of partial hydration of the texturized vegetable protein pieces/chunks for a period of 15 min to 2 hour such that the moisture content is between 15-25%, equilibration of partially hydrated soy pieces/chunks for a period between 15 minutes and 4 hours, disintegration of the equilibrated soy chunks/pieces by using a shearing machine to obtain a granule size of 1 to 6 mm, and drying the disintegrated granules at a temperature between 40-80° C. for a period between 15 min to 3 hours by using a tray dryer to obtain the multipurpose ready-to-use, high-protein soy granules.

Abstract: This invention features a method of making hop powder containing stable alkaline salts of hop bitter acids and an edible carrier. Also within the scope of this invention is a hop product containing alkaline salts of hop bitter acids and an edible carrier.

Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.

Abstract: A good-taste, good-appearance bread crumb analog having an improved crispy oral sensation. The bread crumb analog is prepared by heat-treating raw material containing at least 15 percent by weight of dehydrated potatoes, e.g., potato flakes and/or potato powder.

Abstract: A method is provided for fortifying a seed, grain, nut, bean, or the like with an essential fatty acid such as docosahexaenoic acid or eicosapentaenoic acid. Using the method, it is possible to produce seeds that can be used as a dietary source of that essential fatty acid. A seed that has been soaked in an aqueous mixture containing an essential fatty acid so as to become fortified with the fatty acid, and a food product formed using the seed are also provided.

Abstract: A method of preparing a food concentrate material, by the following steps: forming a slurry of water, dehydrated potatoes and whole grain tapioca flour; adjusting the pH of the slurry to a neutral value; heating the slurry; performing particle reduction of the slurry; steam heating the slurry to destroy viable bacteria and enhance starch formation; flashing residual steam and volatile constituents from the slurry; cooling the slurry; incubating the slurry with cellulase, bacterial amylase, and fungal amylase; and, heating the slurry to degrade the enzymes.

Abstract: The invention relates to an apparatus for treatment of foodstuffs for processing and subsequent drying. The apparatus comprises an endless conveyor belt which along part of its length follows a helical path to form a stack, which helical path defines a central space in the stack. The conveyor belt has passages for letting a flow of a gaseous medium both vertically and horizontally through the stack. An end portion of the stack is vertically surrounded by an encapsulation. The apparatus comprises a first means for supplying a first gaseous medium to said central space, and a second means for supplying a second gaseous medium to the encapsulation. The encapsulation is arranged to direct the flow of the second gaseous medium in such a manner that it is passed vertically from said encapsulation to the rest of the stack. The invention also relates to a method for treatment of foodstuffs for processing and subsequent drying.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less than 8% water. The invention further provides a process to obtain a denatured carob flour that includes the following steps: a. cleaning the whole fruit; b. crushing the carob fruits; c. separating the carob seeds and kibbled carob pulp, d. toasting between 130 to 200° C.; e. an extracting process; f. separating; g. milling 90% of particles below 250 pm; h. separating; i. drying below 8%; and j. classifying (sieving).

Abstract: Cohesive non-free flowing sweetener compositions for adding sweetness to liquid foodstuffs, for example, beverages, having a reduced caloric burden as compared to a conventional sucrose cubes, are provided. More particularly, a cohesive non-free flowing compositions containing a high intensity sweetener, a bulking agent, and a gluing agent in a sufficient quantity to maintain the structural integrity of the sweetener cube, wherein the cohesive non-free flowing compositions has lower caloric burden and an equivalent sweetness to a sucrose cube of the same dimensions and the bulking agent and gluing agent are different substances. Also provided are cohesive non-free flowing sweetener compositions containing sucralose, polydextrose, erythritol, lactose, and trehalose, wherein the cohesive non-free flowing sweetener compositions have a caloric burden of 2, 3, or 4 kilocalories per cube and a sweetness equivalent to about one teaspoon of sucrose.

Abstract: Disclosed herein is an apparatus for drying food waste. In the apparatus according to the present invention, food waste, which is put into a food waste receptacle, is primarily separated into solid and liquid fractions by a support screen relatively thoroughly. Thereafter, the upper and lower parts of the food waste are heated and dried at the same time, and the liquid is simultaneously heated and dried. Therefore, the present invention can increase the efficiency with which food waste is dried, compared to the conventional food waste drying apparatus.

Abstract: A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof) in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus (10) includes opposed banks of infrared heaters (38,40), with plural water application stations (48,50,52) along the length of the heater banks (38,40).

Abstract: A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-digestible oligosaccharides from protein, while retaining isoflavones and saponins with protein. The soy protein concentrate with a low non-digestible oligosaccharide and high isoflavone and saponin content is useful as a milk substitute and in drink mixes as well as an ingredient in other nutrition and health products.

Abstract: Warm and wet air are applied to brown rice with germinated germs, produced by adding water to the brown rice, for removing water attached to a surface of the rice. A surface of the germinated brown rice is polished by a rice-polishing machine while remaining the germinated germs to obtain rice with germinated germs. Water of about 1 to 10% of rice weight is added to soften the rice surface. The rice and granules whose granule size is set to a constant granule size smaller than that of the rice and which is heated to 60° C. or higher are mixed with the rice and stirred. Rice bran remaining on a rice surface after polishing is absorbed by the granules and is removed. And, the rice and granules are separated from each other.

Abstract: The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives. In a first reaction, a liquid mixture having a solids content of 65-85%, preferably 75-80% by weight, of meat extract, gelatin and vegetable concentrate with or without other customary additives is allowed to react at a temperature around boiling point, preferably 90-100° C., for 3-20 minutes, preferably 5-15 minutes. In a cooking step, a soup stock is added to the product of the prior reaction and, after dilution to a solids content of 10-45% by weight, preferably 15-35% by weight, the mixture is cooked for 40-180 minutes, preferably 50-80 minutes, at a temperature around boiling point, preferably 90-100° C. The product is concentrated to a solids content of at least 60% by weight, preferably 70% or more. The end product can be dried to give a pulverant dry product.

Abstract: A method for producing meal containing mannose, wherein powder particles containing cellulose and/or hemicellulose is mixed with the wet composition obtained by having a mannnan degrading enzyme function to Arecaceae plant-derived meals such as copra meal and/or palm kernel meal followed by the drying process. Production rate of mannose is increased by causing reaction under high level of water content, in addition to which drying efficiency is increased by mixing hygroscopic fiber materials to the wet composition, an enzymic reactant, and thus meal containing mannose can be produced with high efficiency and good economical performance.

Abstract: Grain-rich snacks are produced by forming a pasty mixture comprising grain and a minor proportion of egg white, press-forming the pasty mixture to yield formed snacks, and contacting the formed snacks with superheated steam to set the egg white as binder of the snacks. Press-forming can be conducted by press-molding the pasty mixture in mold cavities or by extrusion to form rods or ribbons that are cut into snack-size pieces. Grains such as grits, oatmeal, pasta and rice in a pasty mixture with egg white may include other foods such as ground meat, chopped nuts, maple syrup, etc.

Abstract: The invention involves a process and a device for manufacturing a raw liquid confection mixture, whereby sugar containing dry components and liquid components are supplied from out of a dosing device into a mixing device. The mixing device involves a shearing mixer in which the components are stirred intensively by a rotor so that they liquefy due to the frictional heat that results in the process. In the process, only a very small water content is necessary such that dissolving the sugar-containing dry components in water, followed by the subsequent drawing off of water, as was the customary practice until now, is rendered unnecessary.

Abstract: Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.

Abstract: A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot material (26), sizing the particles in the carrot material (34), bleaching the sized carrot material (41), reducing the moisture content of the bleached carrot material (46), flash drying the carrot material (43) and milling the dried carrot material to produce the dietary fiber product (49). A product produced by the process and apparatus for performing the process are disclosed, as are food products made from the carrot-based dietary fiber.

Abstract: The present invention relates to a decorticated finger mille (Eleusine coracana) and a process for preparing the decorticated finger millet.

Abstract: A green tea composition comprising 100 parts by weight of green tea leaf, and 0.01 to 30 parts by weight of trehalose; a process for producing a green tea composition, comprising the steps of heat-treating fresh tea leaf, drying the heat-treated leaf, and crushing the dried leaf, wherein the fresh leaf is brought into contact with trehalose before or after or simultaneously with the heat treatment of the fresh leaf; a molding matter of a green tea composition, obtained by molding a green tea composition comprising 35 to 80% by weight of granulated or powdered green tea (component (A)), 10 to 60% by weight of maltose (component (B)), and 1 to 20% by weight of trehalose (component (C)); and a process for producing a molding matter of a green tea composition, comprising the step of molding the above green tea composition.

Abstract: A method for drying nuts that includes removing, acids, particularly tannins, and stopping enzymatic activity within the nut prior to drying provides a novel approach to processing nuts that has many useful characteristics. In one embodiment, walnuts are first blanched in water for 3 to 5 minutes to remove acids and stop enzymatic activity without causing the nut oils to react and are then reduced to a partially dehydrate state of 2% water. Nuts so prepared are dried without inducing rancidity producing reactions that normally occur when drying tannin-containing nuts and have less of a bitter taste associated with the tannins. Additionally, the nuts may be glazed to form a protective coating that inhibits oxidative reactions between the atmosphere and the nut, and which provides a convenient and tasty snack food.

Abstract: A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup; (c) distributing said grossing syrup amongst individual centers by rotating said pan for a period of time after wetting; (d) applying a dry charge comprising a gum base and a powdered bulk sweetener on said plurality of centers to absorb said grossing syrup, thereby forming a plurality of powder-coated centers; (e) repeating steps (b) through (d) a predetermined number of times to obtain a plurality of grossed centers; and (f) drying said plurality of grossed centers.

Abstract: The present invention relates to a malted beverage powder and a process for preparing it. In the process of the present invention, liquid beverage ingredients and a first portion of dry malted beverage ingredients are wet mixed to provide a wet mixture having a moisture content of about 20% or less. The wet mixture is vacuum dried to provide a dry cake which is comminuted to a base powder. The base powder is then dry mixed with a further portion of dry malted beverage ingredients. The malted beverage powder so obtained has a substantially homogeneous color and characteristics such as flavor and texture similar to those of conventionally-prepared malted beverage powder.

Abstract: The invention relates to a dextrose in powder form, characterised in that it has a dextrose content at least equal to 99%, an &agr; crystalline form content at least equal to 95%, a water content at most equal to 1% and a compressibility, determined according to a test A, at least equal to 80 N, preferably in the range 100 N and 200 N. The invention also relates to the use of said dextrose in powder form as a sweetener or excipient, particularly in food or pharmaceutical compositions, for example, for the preparation of confectionery or of tablets to be sucked, chewed, dissolved or swallowed.

Abstract: The present invention relates to the healthy supplementary foods and the technology for making them by enabling the efficient collection of young leaves of rice plant rich in nutrition and processing without losing nutrition characteristic of young leaves of rice plant. Collection of young leaves of rice plant consists in cutting young leaves 2 of the upper side only while leaving the below part of the rice plant when rice plant has grown so old as to be in ears or just before this, allowing for cutting the remaining young leaves after they have grown again after passing a certain period of time. This step will be repeated several times. The young leaves 2 cut out will be pre-processed appropriately like cleaning before they are far infrared dried to contain a given volume of water, thus refraining, for instance, the destruction of the useful compounds- in the young leaves 2 of rice plant.

Abstract: This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices, fruits, vegetables, and meats, etc. The resulting infused food products are consumable products which are helpful in alleviating dietary insufficiency and/or to prevent or treat diseases such as cancer, heart disease, Alzheimer's disease, etc.

Abstract: Provided is a powder of unhulled rice grains having a nutrient value higher than that of a powder of unpolished rice grains, being excellent in digestive and absorptive properties, and providing a good foodstuff. The powder is manufactured by immersing uncooked rice grains in water for a predetermined time, followed by roasting the grains for a predetermined time and subsequently powdering the roasted grains. The powder can be manufactured from other cereal grains such as barley, wheat, rye and oat than rice.

Abstract: A waxy hull-less barley product is described having a moisture content of from 50-75%. The product is prepared by cooking the grains in water for 15-120 minutes at a temperature of 75-150° C. Next, the grains are rinsed with cool water to remove excess starch and stop the cooking process. The grains are then either dried or flash frozen to form a free-flowing product which may be directly eaten, rehydrated in 1-7 minutes in the case of dried grains, or reheated in 1-7 minutes in the case of flash frozen grains. Food products manufactured from the processed waxy hull-less barley are also disclosed.

Abstract: A low density fructan having a loose density equal or less than 0.35 g/ml to a composition which comprises intimately associated with the fructan one or more of maltodextrins, polydextrose, sucrose, polyols and high intensity sweeteners. Also provided is a method for preparing the fructan and the composition, and a composition which presents instant dispersion properties in aqueous medium.

Abstract: A whole grain product is described having a moisture content of from 40-80%. The product is prepared by cooking the grains in water for 5-90 minutes at a temperature of 80-150° C. Next, the grains are rinsed with cool water to remove excess starch and stop the cooking process. The grains are then either dried or flash frozen to form a free-flowing product which may be directly eaten, rehydrated in 1-7 minutes in the case of dried grains, or reheated in 1-7 minutes in the case of flash frozen grains. The invention also includes food products manufactured from the processed whole grains.

Abstract: Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.

Abstract: A method of production of dried noodles, in which the dried noodles are fried noodles of the type which are prepared by adding hot water, etc. or by cooking, or hot air-dried or freeze-dried type noodles, whereby the noodles are treated with water-soluble hemicellulose during one of the steps of production of the noodles.

Abstract: The invention provides methods and compositions for producing dough, preferably wheat dough, with particular viscoelastic properties and the use of such dough in products such as breads and noodles. Viscoelastic variation is effected by using flour milled from seed containing non-natural HMW glutenin subunits. In particular, HMW glutenin subunits comprising a non-natural repetitive domain having repeats which are non-natural in number and/or synthetic in sequence are used to control viscoelastic properties of dough. It is demonstrated that while controlling for termini and repeat sequence, modifying repeat number may be used to change dough properties such as viscoelasticity. The invention also provides recombinant genes encoding the subject HMW glutenin subunits, plants and seeds comprising such genes, methods of making such plants by genetic engineering, doughs and other wheat products with modified viscoelastic properties and methods of making such product using the disclosed compositions.

Abstract: A process for forming starch into a molded article using melt processing techniques which process comprises combining starch and water to form a mixture wherein the water content is in the range of about 20.0 to 40.0% by weight with respect to that of the starch and introducing and heating the mixture in an extruder wherein the water content of the product upon discharge from the extruder is less than the water content of the mixture entering the extruder. The extrudate is then, optionally dried, and introduced to a heated injection molding machine and injection molded and cooled to form a molded article wherein the water content of the molded article is at or below about 20% by weight.

Abstract: A method for producing a fast dissolving low fat bouillon cube includes providing a bouillon powder which is free-flowing to a die having a residual of water on a surface. The bouillon powder is compressed at low pressure, thereby forming a fast dissolving bouillon cube.

Abstract: A microgranular enzyme composition having an average particle size of from about 20 to 400 microns is disclosed. The microgranular composition has low dusting, high blendability and quick dispersion characteristics particularly beneficial to the food and/or feed industries. Also disclosed are methods for making such enzyme-containing microgranules.

Abstract: The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist, fluid-milk-infused cereal grains joined together. The cereal and fluid-milk products of the present invention can be picked up and eaten hand-held because their textures do not become soggy even when the cereal grains have been infused with all the added fluid-milk. In the process of the present invention, a fluid-milk solution which contains starch complexing agents, flavors and sweeteners, are infused into cereal grains at temperatures above 180 F until the cereal grains become infused with all the fluid-milk solution, fully cooked, and soft and moist in texture.

Abstract: A method for making a food product for human consumption includes the steps of reducing a particle size of pasteurized citrus pulp cells to a predetermined particle size distribution. The reduced-size cells are blended with a sweetener and a concentrate having a predetermined Brix level, and the blend is cooked until a desired moisture content is reached.

Abstract: This invention provides a calcium product which can be absorbed into the living body at a high ratio and which is prepared by extracting calcium from ashes using an acidic aqueous solution, the ashes containing small amounts of oxalic acid and phytic acid and being obtained by calcination of sesame testae.

Abstract: The present invention provides a process for obtaining a dehydrated plants, by blanching the chopped plant and subsequently drying the chopped plant until its moisture content is less than 3%. The product retains its natural color and has low microbial content.

Abstract: A process for producing granular cocoa which comprises granulating cocoa powder in a fluidized bed while spraying with a liquid binder prepared by heating cocoa powder and/or cacao extract with or without water to obtain granules having a water content of 15 to 40% by weight, and then drying the granules with hot air in a fluidized bed. The resulting granular cocoa easily dissolves in warm milk or warm water without preliminary kneading.

Abstract: Dehydrated vegetable pieces having incorporated therein a mixture of sodium chloride of concentrations of at least 2% and an alkali metal carboxylate at a concentration of 1 to 4%.

Abstract: The field of the invention relates to a method for processing food products to prepare the food products for packaging. The methods involve presteaming, steeping, steam cooking, and then drying the food products. The method reveals pressure cooking with a pressure that is maintained below 15 psi, and in a steam vessel. Chemical additives may be added to the food products during processing. The apparatus includes a conveyor, steeping tanks as needed, and a water recirculation system. A dryer which includes a rotating barrel adapted for agitation of the food products during cooking is also included.