Abstract: Apparatus and method for drying a product comprising placing the product on a first side of a support surface, and directing dry radiant heat toward the second side of the surface to heat the product. A sensor can be included to measure at least one characteristic of the product, such as the temperature or moisture content thereof. The temperature of the heat source can be regulated as a function of the measured characteristic. The support surface can also be made so as to be movable relative to the heat source. In an alternative embodiment, a plurality of control zones are defined and through which the product is successively passed. Each of the control zones has at least one associated heat source and an associated sensor so as to regulate the temperature of the heat sources associated with each control zone independently of those associated with another zone.

Abstract: An oilseed crushing process wherein the oilseeds are preheated to generate warm, soft oilseeds, then flakes are generated by flaking the warm, soft oilseeds. The flakes are then cooked by generating a hot vapor stream and hot flakes. The hot flakes are then prepressed to generate oil and a partially de-oiled cake. The partially de-oiled cake is solvent extracted to generate solvent laden oil and solvent laden meal. The hot, wet meal is then dried to generate oilseed meal and an additional hot vapor stream. The at least part of the preheating step to generate warm, soft oilseeds is accomplished using a hot liquid medium. The hot liquid medium is heated by a heat transfer mechanism that condenses at least one of the hot vapor streams generated during the flake-cooking step or the meal-drying step.

Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.

Abstract: Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture.

Abstract: A method and apparatus for microplasma spray coating a portion of a substrate, such as a gas turbine compressor blade, without masking any portions thereof. The apparatus includes a microplasma gun with an anode, cathode, and an arc generator for generating an electric arc between the anode and cathode. An arc gas emitter injects inert gas through the electric arc. The electric arc is operable for ionizing the gas to create a plasma gas stream. A powder injector injects powdered material into a plasma stream. A localized area of the compressor blade is coated with the powdered material without having to mask the compressor blade.

Abstract: The present invention relates to an enriched fish food product comprising a binder resin and a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched fish food product may be formed by mixing a resin with the fermented soy nutraceutical in a heated molding machine and subjecting said product to a variety of size reduction processes. For example, the fish food product may be provided in the form of a flake.

Abstract: A vehicle panel (10) includes a core layer (12) and a layer of metalized film (14) bonded to the core layer (12). In one embodiment, the core layer (12) is made of a material with heat absorption or insulation properties. The layer of metalized film (14) is made of a material having heat reflective properties that can be bonded to the core layer (12). Alternatively, a compatible bonding agent can be applied to the core layer, the metalized film, or both. To form the vehicle panel (10), the layer metalized film (14) is positioned on one half of a mold tool and the core layer (12) is positioned on the other half of the mold tool. Heat is applied to the core layer (12) and the mold tool is closed such that the heat from the core layer (12) causes the metalized film (14) to be in a formable state and bonds to the core layer (12).

Abstract: The present invention relates to a process for preparing modified potato flakes or modified potato granules, comprising the steps of: a) washing potatoes; b) removing the peel and any impurities where applicable; c) optionally cutting the potatoes up; d) optionally blanching the potatoes; e) optionally cooling the potatoes if step d) is performed; f) cooking the potatoes under steam; g) sieving or pulping the potatoes cooked under steam; h) optionally adding additives other than fibrous materials; and i) drying the pulp obtained, wherein, after step b) and before step i), fibrous materials are added in at least one further step and are mixed substantially homogeneously into a product of the process as present at the time when they are added; modified potato flakes or potato granules prepared in accordance with said process, and their use.

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: An apparatus and related method for preparing grain for animal ingestion. The apparatus comprises an elongate cooking vessel having a rounded interior bottom portion and a rotating mixing and impacting assembly which extends longitudinally in the vessel from the inlet end to the outlet end thereof. The mixing and impacting assembly comprises: a center shaft; a plurality of mixing blades which rotate with and extend substantially parallel to the center shaft; and a plurality of elongate paddles which also rotate with and extend substantially parallel to the center shaft. The mixing blades travel beneath the grain surface level for stirring the grain material. The paddles are closer to the center shaft than are the mixing blades such that the paddles impact and displace the grain surface level.

Abstract: Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.

Abstract: A process for manufacturing dehydrated precooked flaked pinto beans begins with cleaning a quantity of beans. The cleaned beans are then pressure cooked. Following cooking, the beans are deposited on a perforated conveyor for transportation through a first dehydrator which reduces the moisture content of the beans to about 20%. The cooked dehydrated pinto beans are then directed through a roller mill to convert the beans into flakes. Alternative to being dehydrated in a first dehydrator before being converted into flakes, the beans may be separated on a water separating conveyor and not undergo any dehydration. The cooked dehydrated bean flakes are then transported through a dehydrator which reduces the moisture content thereof to less than about 10%.

Abstract: A method of treating and processing alkaloid, oil and protein-containing lupine seeds for the extraction of products from the lupine seeds by means of targeted fractionation is described, whereby the comminuted lupine seed is de-oiled by introducing a solvent and the residue is depleted of substances soluble in the acid range, preferably of alkaloids, by adding acids. The invention is characterized by the provisions that the lupine seeds are comminuted and/or shaped to form discoid flakes in such a way that after pre-crushing of the shelled or non-shelled seed containing the plant seeds the comminution of the plant seeds is carried out by means of a cooled flocculating roller, and the seed is heated by indirect supply of heat, largely with exclusion of water, and that after de-oiling the depletion of the flakes of substances soluble in the acid range, preferably of alkaloids, is performed by aqueous extraction, with a refined product of reduced alkaloid level and an aqueous extract being obtained.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Abstract: The invention relates to a process for producing a dehydrated food product from a wet plant material (MH), in particular in juice or purée form, by drying the said material in the form of a thin layer (CF) on a hot wall. This process is remarkable by the fact that a film consisting of vegetable oil (HV) is distributed on the said wall (1) before depositing thereon the thin film (CF) to be dried. It makes it possible to obtain a dry product, in particular in the form of smooth and bright flakes.

Abstract: The invention relates to starch-based dehydrated flakes comprising 0,05% glycolipid(s) which, when reconstituted, are similar in quality, taste and texture to freshly prepared mashed material.

Abstract: This invention is directed to processes for the production of edible beans, comprising the addition of an organic acid to the conditioning water, to the cooking water, or to both, which will provide a premium quality dehydrated bean. The beans of this invention are easy to prepare and will provide the same amount of finished beans as dry bag beans. The beans of the invention will have significantly fewer loose skins and free meats than currently available dehydrated beans. Further, the dehydrated beans of the invention will have a color similar to that of canned or dry bag beans.

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 treating and processing alkaloid-, oil- and protein-containing lupine seeds for the production of lupine seed products by selective fractioning. The invention involves the steps of crushing and/or shaping the lupine seeds to form platelet-shaped flakes, indirect introduction of heat into the platelet-shaped flakes, with water being largely excluded, to deactivate enzymes contained in the lupine seeds, de-oiling of the platelet-shaped flakes by introduction of a solvent for obtaining lipids and lipid-reduced flakes, disembitterment of the lipid-reduced flakes by an aqueous disembitterment process for obtaining an alkaloid-reduced refined product and an aqueous extract.

Abstract: The present invention describes ready-to-eat cereal flakes desirably exhibiting higher numbers of discernible grain fragments of at least 1 mm2 as well as processes for preparing said cereal flakes. By having high numbers of discernible grain fragments the flakes exhibit greater consumer appeal as being less highly processed. More specifically, the present invention provides ready-to-eat cereal flakes fabricated from cooked cereal dough having at least 20 discernible grain fragments per gram of flakes. Methods for preparing such flakes including a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of about 20%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, long residence time cooking, forming into pellets, drying the pellets, tempering, flaking the pellets and toasting to form the improved speckled R-T-E flake cereal.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared by steam cooking raw potato pieces, mashimg, drying and comminuting into flakes. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Abstract: A process for making a dry, stable intermediate pet food including meat includes the steps of combining a plurality of ingredients specified by a basal pet food formula, wherein the plurality of ingredients includes a slurry of meat, mixing the plurality of ingredients to form a basal mixture, extruding the basal mixture, cutting the extruded basal mixture into flakes, and drying the flakes to a moisture content of less than about 10% by weight. In one embodiment, to make a finished pet food composition, the flakes are shipped for final processing to a processing facility having finishing equipment including grinding, extruding and coating equipment.

Abstract: Disclosed are highly digestible barley flakes and kibbles which have elevated levels of long chained beta glucan fibers (1 mm to 6 mm long, 2 microns to 10 microns wide) providing these cereal foods and food ingredients with clinically active hypocholesterolaemic, immunostimulative, and atumorigenic properties; also disclosed are the methods to produce these flakes and kibbles.

Abstract: A process and system for making dehydrated potato products with reduced water usage, and reduced waste water production, are provided. In a first process embodiment potato flakes are fabricated by washing, peeling and slicing raw potatoes to form potato pieces. The potato pieces are then precooked using steam or microwave energy, and vacuum cooled in a process chamber. The vacuum cooled potato pieces are then cooked using steam or microwave energy, and riced to form a potato mash. Following ricing, effluents from the precooking step can be added back to the mash as a flavor enhancer. In addition, the potato mash is dried using a drying apparatus such as a drum drier, to form potato sheets. The potato sheets are then comminuted to form potato flakes having a moisture content of about 6% to 8%.

Abstract: A process for manufacturing an oat containing cereal product having an improved stability by heat treating a mixture comprising a pre-oxidized comminuted oat material at about 100 to 250.degree. C. for about 2 sec to 60 min. Also provided is a process for preparing a comminuted oat material wherein the comminuted oat material is prepared by pre-oxidizing oat groats, bran, flakes or flour, especially dehulled, steamed and kilned oat groats, flakes or flour. The use of pre-oxidized comminuted oat material to produce an oat containing cereal product results in an oat containing cereal product having improved stability.

Abstract: Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats with water or an aqueous protein solution and then drying the oats. The contacting of oats with the aqueous protein solution may be carried out before the pressing of the oats.

Abstract: A continuous method and apparatus for cooking cereal grains such as wheat is provided. The method comprises two stages, a first continuous pre-cooking stage wherein the grains are hydrated by heating in water at a temperature below 95.degree. C. for a period of time sufficient to raise the moisture content of the grains to from about 28% to about 36% while allowing a substantial amount of starch to remain ungelatinized and a second continuous stage wherein the grains are heated in water at a temperature above about 95.degree. C. for a period of time sufficient to substantially fully cook the grains.

Abstract: A method for forming a dehydrated leguminous food product for reconstitution into a ready-to-eat food product. The method includes the steps of cleaning the food product, removing all unwanted material, tempering the food product until it is partially hydrated, steam cooking the food product in a low pressure steam environment, smoothly crushing the food product between at least one pair of rolls, dehydrating the food product, and breaking up the food product to a desired size. The food product produced by the present method has a moisture content of approximately 4% to 14%, and preferably 7%. The product formed by the present method is instantly reconstitutable and has the color, appearance, texture, aroma, and consistency of conventionally prepared pea soup.

Abstract: A Eucalyptus tea which is prepared by steaming, rumple-twisting and drying Eucalyptus material, especially leaves, contains a large amount of soluble polysaccharides and tannins, and further richly contains inorganic components such as potassium, sodium and calcium. Also, a process is provided for producing Eucalyptus tea made from stem, leaf and/or bark portions, especially leaves, of the Eucalyptus.

Abstract: A method for making shaped pasta products having a reduced moisture content. The drying requirements for these shaped pasta products are substantially reduced permitting a substantial savings in energy and time. Processing at reduced moisture levels is accomplished by operating at higher extrusion temperatures. The temperature is selected so as to avoid cooking the extruded alimentary pastes. Dried, uncooked pastas having a unique appearance are also provided.

Abstract: A cooked cereal product is made by heating and maintaining a composition having a dry matter content of 20% to 85% by weight and containing water and a starchy substance or soya at a temperature of from 50.degree. C. to 160.degree. C. for from 10 minutes to 180 minutes to obtain a heat-treated composition. The heat-treated composition and a starchy substance or soya are then introduced into an extruder and extrusion-cooked for 20 seconds to 60 seconds at 125.degree. C. to 135 .degree. C. to obtain a cooked cereal product.

Abstract: The invention concerns a cereal food product comprising a "waxy" cereal chosen from barley, corn, rice or sorghum or from other starchy seed or tissue material wherein less than about 10% of the starch present is amylose, and preferably the starch contains substantially no amylose. Preferably the cereal is waxy barley. The major part of the starch present is also in its ungelatinized form. A process for preparing the food cereal is also described. The cereal food product is preferably a quick cooking hot porridge-like breakfast food.

Abstract: A process for fortifying an R-T-E cereal (especially puffed or shredded) with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is obtained which surprisingly not only has not lost significant vitamin activity, but even more surprisingly exhibits superior vitamin stability upon storage than when equivalent amounts are applied topically to the cereal.

Abstract: A process for making dehydrated potato products from potato flakes so that they can be sulfite-free by mixing the potato flakes with a sufficient amount of water to increase their moisture content to a predetermined level, lowering the temperature of the moistened potato flakes to a temperature and for a period of time sufficient for retrogradation of free soluble starch contained in the potato flakes, reducing the size of the potato flakes in a manner to minimize breakage of potato cell walls, and drying the resulting potato product. The dehydrated potato product can be reconstituted without using a boiling liquid to make a dough for french fries or to make a mashed potato product.

Abstract: A process for fortifying an R-T-E cereal with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is obtained which surprisingly not only has not lost significant vitamin activity, but even more surprisingly exhibits superior vitamin stability upon storage than when equivalent amounts are applied topically to the cereal.

Abstract: Cereal flakes are prepared from an extrusion-cooked dough which is extruded through a rectangularly shaped orifice to obtain an expanded and puffed extruded dough which then is stretched to obtain a dough density of from 75 g/liter to 200 g/liter. The stretched dough is cut into flakes which then are roasted.

Abstract: A programmable controller controlled machine for extruding cellular food product between a rotory surface and a stationary surface, wherein the rotory surface is controllably repositioned between four axial positions relative to the stationary surface to obtain optimal product formation. Control is exerted over operating parameters in accordance with predetermined scales/ratios, at least some which can be adjusted during operation.

Abstract: A low calorie, low fat peanut butter-like and fruit preserve product that exhibits rich peanut flavor characteristics, texture, and mouth feel approximating conventional peanut butter is made from defatted peanut flour, either unroasted or roasted, that is mixed with from about one to about three times its weight of water, milled either dry or in the presence of water until the maximum particle size of the flour is smaller than about 200 microns, and then cooked at temperatures between about 80 degrees C. and the boiling point until approximating the texture and flavor of conventional peanut butter. The resulting peanut butter-like component is compatible with either conventional preserves made with natural sugars or with low calorie preserves made with artificial non-nutritive sweeteners.

Abstract: An energy efficient steam rolled grain mill includes a preheater chamber, a steam chest, a roller mill and a cooler and dryer chamber. The cooler and dryer chamber is in direct head exchange relationship with the preheater chamber.

Abstract: High-temperature, low-moisture partial gelatinization of oat groats, having a moisture level between 10-20%, sufficient to drop the moisture level to between 3-6%, inclusive, can be used to prepare a flaked oat cereal which is shelf stable, provided the moisture levels of the post gelatinized oats are returned to critical levels of 8-12% inclusive, within 100 minutes after the heat treatment, and provided the flaking step takes place within 48 hours after the end of the remoisturization step.

Abstract: Water is added to pre-steamed flaked oatlets which are then blended together for approximately 30 minutes and allowed to condition for a further period of 45 minutes. The conditioned oatlets are fed to an extruder cooker where they are subjected to frictional and shear forces which raise the temperature at the die exit to 90.degree. C. and raise the pressure to 90 psi. At the die face the exudate has a moisture content of 18.5% by weight and it is cut into pellets having a weight of 0.1 g. The pellets are conveyed to flaking rolls where flakes are formed and dried to a moisture content of 7%. The flakes are blended with 25% by weight of the pre-steamed oatlets to form an instant water reconstitutable cereal product.

Abstract: A method for producing a breakfast cereal from half products comprising the steps of: extruding pellet half products of a gelatinized, starch-containing material; drying the pellet half products to a moisture content of from about 9.5 to about 17.0 percent by weight under conditions which inhibit case hardening to form dried half products suitable for extended storage; rehydrating the dried half products to a moisture content of from about 18.0 to about 23.0 percent to form rehydrated half products; optionally treating the rehydrated half products with a moisture-absorbing compound to reduce the stickiness of the outer surface of the rehydrated half products; flaking the rehydrated half products into flakes; optionally circulating air about the flakes to reduce the moisture content of the flakes to from about 15.0 to about 18.0 percent; and toasting the flakes to a final moisture content of from about 2.0 to about 5.0 percent.

Abstract: The present invention is a granola bar with supplemental dietary fiber which is added to the granola bar in the form of compressed flakes, as well as the method of making such a granola bar. The method includes the steps of providing a mixture of granola ingredients selected from the group consisting of grains, fruits, and nuts. Supplemental dietary fiber is provided in the form of compressed flakes and mixed with the granola ingredients. Preferably, the compressed flakes of supplemental dietary fiber are made by combining with water and a binder material, such as rice flour, and then extruding. The extrudate is preferably dried and then ground to the desired particle size.

Abstract: Pulses or oilseeds are subjected to a first treatment with steam, ground and mixed with water to prepare a paste having a dry matter content of from 50 to 70%. The paste is shaped, subjected to a second treatment with steam, dried and cut up into individual articles before or after drying.

Abstract: Instant dehydrated purees of seeds of leguminous plant with retarded intestinal resorption in the form of flakes or granules are prepared by rehydrating dry seeds of the leguminous plants, cooking the rehydrated seeds, reducing the cooked seeds to a puree and drying the puree by carrying out these steps such that the cell walls of the seeds, particularly the cell walls of the cotyledon, are damaged as little as possible. To prepare the dehydrated puree, dry seeds are rehydrated by soaking and then the rehydrated seeds are cooked, reduced to puree and dried.

Abstract: Ready-to-eat dried flakes made from tripe. The flakes are prepared by utilizing the inherent characteristic of the tripe, i.e. its abundant fibrous tissue which renders the tripe stiff and difficult to eat. In accordance with the present invention, a mass of tripe is first boiled or steamed and then soaked in a seasoning-bath containing at least mirin, garlic, ginger, and beef flavoring. After the seasoning treatment, the mass of tripe is smoked for an extended time to obtain a hardened meat product having a water content of 18-30 weight % followed by exfoliating the tripe into thin flakes which are ready to eat as snacks or as toppings.

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: A low calorie, low fat peanut butter like product and a method for making the same is disclosed. Unroasted, defatted peanut flour is milled in water to a smooth, free-flowing consistency and then cooked at a temperature of at least 175.degree. F. but below the boiling point of the water/flour mixture. The resulting product has a water content of 45 to 55 percent and a fat content of from 1-25%.

Abstract: A process for producing a full-fat flaked soybean product having 18% soybean fat and a urease activity of 0.02-0.1 is provided. Raw soybeans with hulls in tact are subjected to steaming at temperatures greater than 220.degree. F., followed by flaking in a roller mill having grooved rollers. The flaked soybeans are thereafter dried in a forced air dryer by the alternating application of superheated air at temperatures in excess of 300.degree. F. and cooled to ambient temperature.