Abstract: The present invention relates to a steeping process for reducing the phytate in kernels of cereals and/or pulses using endogenous phythase. The kernels are steeped in water whilst avoiding germination and then dried. The steeped kernels and/or flour made therefrom are used in food, feed, pet-food, and/or cosmetics.

Abstract: The invention relates to a method and device for continuous production of articles including at least two different types from a pasty mass. The mass is introduced into a processor unit by a supply unit, processed in the processor unit and transported further thereby, whereupon an adjunct is added by a metering unit to the mass transported through the processor unit. The mixing of the adjunct introduced to the mass is carried out by a mixing unit with mixing elements located downstream of the processor unit. The mass with provided adjunct is formed by a forming unit into individual articles downstream of the mixing unit. According to the invention, the metering of the adjunct is carried out in a sequence of metering conditions with at least two different metering conditions, wherein the metering unit, for a given metering condition, introduces the adjunct to the mass at a given metering rate.

Abstract: In accordance with the invention, a device and method for steaming and toasting food items is provided. The device is particularly suited for steaming and toasting hamburger sandwich bun heels and crowns. The device in accordance with the invention may include a steam outlet for steaming food items by impinging steam onto the food item. A conveyor moves the food item along a toasting pathway in which the food item is toasted by a heated platen extending along at least a portion of the toasting pathway.

Abstract: The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to gluten enriched fractions and starch enriched fractions thus obtained.

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: The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The active substance and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the composition upon consumption.

Abstract: A machine and method operable to mass produce batches of dough in selectable, discrete and customizable batches and control the temperature of the dough under various environmental conditions is provided. The machine and method adjusts the temperature of the water introduced into a batch of dough in order to make a batch of dough having a predetermined temperature. Specifically, the machine includes a controller operable to adjust the temperature of the water based upon first law of thermodynamics to produce a batch of dough having a predetermined temperature. The machine includes a bowl for containing dough ingredients, a water source operable to selectively introduce water with the dough ingredients, a controller, and a water temperature controlling apparatus. The controller actuates the water temperature controlling apparatus to change the temperature of the water introduced into the bowl so as to form a batch of dough having a predetermined temperature.

Abstract: The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization.

Abstract: Cheese crackers or snacks having a pasta shape are produced by admixing at least one flour, cheese, and water to obtain a dough having a real cheese content of from about 5% by weight, to about 60% by weight, based upon the weight of the dough, extruding the dough at a pressure and temperature which avoid substantial gelatinization of starch and expansion of the dough. The dough is extruded through a die to obtain a shaped dough rope, which may be cut at the die into shaped dough pieces. The shaped dough pieces may be baked or fried to obtain shaped cheese crackers or snacks in the form of a pasta shape, such as a hollow, grid, helix or spiral shape. Additionally, the crackers or snacks exhibit a non-glassy crispy or crunchy, texture, and a leavened, non-puffed cell structure.

Abstract: A protective covering constructed from an electrostatically charged sheet having a top and bottom surface and an absorbent layer. The absorbent layer has top and bottom surfaces, the bottom surface of the absorbent layer being bonded to the top surface of the electrostatically charged sheet. The absorbent layer is divided into a plurality of cells for containing liquid spilled on the absorbent layer. The absorbent layer can be constructed from paper, open cell foam, fibrous mat, or any other absorbent material. In the preferred embodiment of the present invention, the cells are constructed by providing hydrophobic barriers in the absorbent layer. The barriers can be constructed from paraffin, plastic, or any other material that can penetrate the absorbent layer. In one embodiment of the present invention, a hydrophobic layer is bonded to the top surface of the absorbent layer.

Abstract: The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food products and the food products produced using such methods.

Abstract: A method and apparatus of preparing a wafer by baking a batter which comprises preparing a batter mix comprising at least flour and water, feeding the batter mix intermittently in a batter stream to a batter depositor (22) which deposits batter onto a heated baking surface (23) wherein at an injection point in the batter stream immediately upstream of the batter depositor, at least one further batter ingredient is added to the batter mix to form the batter, depositing a portion of the batter onto the heated baking surface (23) to bake the batter in contact with the heated baking surface for a period of from 20 seconds to 5 minutes, at 130° C. to 220° C. to form the wafer, and removing the wafer from the heated baking surface characterized in that the batter is fed through an in-line mixing device (19) fitted at or downstream of the injection point.

Abstract: Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglucosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transformed to the fructose-terminated oligosaccharides by the addition of sucrose. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.

Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.

Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.

Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

Abstract: The invention relates to a method and a device for optimising process management and process control in an arrangement for producing, especially short and long, farinaceous products. The aim of the invention is to improve dryer regulation and reduce faulty production. To this end, a dryer climate regulator using online sensors (9) and intelligent software technologies is provided.

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 comprises a method for making a flavor and color carrier that forms a smearable particle. The method comprises preparing a mixture of sugar and an edible particulate selected from a group consisting of corn cereal or corn flakes, rolled oats, rice, rice particles, high fiber, high protein starch bearing cereal grain, and potato particles. The method also includes extruding the mixture without crystallizing the sugar and cutting the extruded mixture to form flavor and color carriers.

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: The present invention includes an expanded cereal-type product and a method for making such a product wherein the cereal-type product has a high protein content. A starch derived from a tuber is used to aid in expanding the extrudate to form cereal-type pieces. The amount of denatured protein relative to functional protein is adjusted to obtain selected textured characteristics.

Abstract: A method of making a hollow baked confectionery comprising forming a dough of a biscuit or a cracker capable of being formed into a sheet into a double sheet, shaping the dough by cutting, subjecting the dough to an alkali treatment, and baking, either without washing with water or after washing with water. The method provides a hollow baked confectionery having a substantially high inner space ratio and which has a desirable shape and is pleasurable to eat. The hollow space inside the baked confectionery is quite stable. Therefore, a material such as chocolate or the like can be filled in the hollow space in a larger amount than was previously possible.

Abstract: A low-density filler material for cigarettes from either a low-density tobacco composition or an extruded grain or starch composition. The low-density tobacco composition and a method of making the low-density tobacco composition by extruding a mixture of tobacco and flour or tobacco and starch under conditions whereby the solvent in the extruded mixture flashes into vapor upon release from the extrusion head. The low-density tobacco composition is formed without the aid of an added binder. The low-density flour or starch material and a method of making it by extruding flour or starch with a filler material such as calcium carbonate under conditions whereby the solvent in the extruded mixture flashes into vapor upon extrusion through the orifice die. The extruded composition can then be cut and used in place of cut tobacco filler.

Abstract: This invention discloses an edible composition containing agglomerated granules which, when added to an edible composition, substantially do not alter its sensory characteristics and a process for producing such edible compositions. This invention also discloses the agglomerated granules that are added to these edible compositions.

Abstract: A method for reducing the content of phytate and/or salts thereof, formed by phytic acid, in cereal grains, whereby the cereal grains are subjected to a combined wet steeping and dry steeping in at least two successive cycles in that the cereal grains are mixed with water or a water mixture to a water content in the cereal grains of 25-60%, the pH value is adjusted to pH 4-7, the mixture is heated to 35-60.degree. C. and is subjected to wet steeping for a period of 0.5-10 hours, eventual excess of water or water solution is drained, and the cereal grains are dry steeped for a period of 0.5-20 hours at a temperature of 35-60.degree. C., whereupon the cereal is finally dried. The cereal can be taken out of the process as whole grains, as flakes, as cut grains or as flour.

Abstract: Thin, crisp, baked snacks having a chip-like appearance are continuously produced from a cooked, shredded laminate by substantially compressing the laminate without deleteriously affecting the attainment of a substantially uniform, visually apparent shred or woven pattern in the final, baked product. Additionally, at least substantially all, or all of the individual shred layers maintain their integrity and may be viewed in the final, baked product. The substantial compression is achieved by supporting the laminate of cooked, net-like sheets on a conveyer belt, and passing the supported laminate and belt between at least one pair of counterrotating compression rolls. Substantial movement or slippage of the laminate relative to the belt which would substantially disrupt or distort the shred pattern of the laminate is avoided. The substantial compression of the laminate provides a thin, flat, chip-like appearance rather than a puffed or thick biscuit or cracker appearance.

Abstract: A method of manufacturing a wafer comprises a series of steps. First, one proceeds with baking a mixture of flour and water to form sheets of bread. The sheets of bread are then thoroughly hydrated. The hydrated sheets are passed through a pair of roll cutters having complementary cutting surfaces, to cut a plurality of wafers, and a quantity of scrap. One then sorts the cut, hydrated wafers from the scrap by passing the wafers and scrap through a sorting drum to separate the wafers from the scrap. One then proceeds, arranging the wafers in a single horizontal layer on a surface that is substantially transparent to radiant heat, and exposes the single layer of wafers to radiant heat from above and below, to dry said wafers evenly and substantially without warping or bulging.

Abstract: A method and apparatus for making a food product such as tamales is provided in which a template for forming the shape of the tamale dough is provided together with a forming tool for anchoring down the tamale wrapper and leveling and pressing dough or masa into a predetermined shape for making tamales. The novel template apparatus is placed over a corn husk to flatten and anchor the corn husk before adding the dough composition and forming the dough composition into the template apparatus. The template apparatus is then removed from the formed dough and the remaining ingredients are added and the tamale is rolled with the corn husk for freezing, shipment or cooking. The novel method and apparatus includes the step of utilizing a special dough composition having a predetermined density for flowing into the tamale template opening. The preferred dough composition has a density in the range of about 1.10 to about 1.12 grams per cubic centimeter.

Abstract: This invention pertains to a process as well as an apparatus for the production of elongated pasta products, particularly lasagna, wherein the pasta products are formed via a pasta production apparatus in parallel lines, positioned on drying rods, dried and upon solidification, cut into packaging lengths and packed for consumer use. After cutting, the lasagna are moved, in series, via slides, and stacked in portions, of predeterminable numbers, at a conveyor. The conveyor preferably takes the form of a ring-type conveyor for the serial packaging of these portions, whereby inspections, additions and exact weight determination of these portions can be accomplished.

Abstract: In a process and apparatus for pressing and drying long pasta, an alternative to hanging is provided wherein the dough strands are first introduced into a drying climate immediately after the goods are discharged from the die. The dough strands are guided directly into the drying means from the extrusion die as long "strings" in a continuous manner and are then cut to packaging length. It is possible for only the initial drying to be operated in this way, particularly to heat up the goods and, e.g., hang them on rods while hot, and then to carry out the final drying in a manner known per se, e.g. by portions. The goods can be dried intensively at previously unaccustomed temperatures of 90.degree. C. to 120.degree. C., particularly during final drying, to a moisture content of 15% to less than 13%.

Abstract: The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 1.2%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.

Abstract: Pasta prepared from a mixture of ground cereal product and water is cooked with steam while intermittently spraying water having a pH of from 5 to 5.5 and a temperature of at least 90.degree. C. on the pasta to hydrate the pasta, such that during cooking and hydration the temperature of the pasta does not fall below 97.degree. C., to obtain a cooked pasta having a dry matter content of from 35% to 45% by weight. The cooked pasta then is dried.

Abstract: To prepare dried pasta, the pasta is shaped from a mixture of water and a ground cereal, the pasta thus shaped is thermally pretreated and then precooked and dried.

Abstract: Quick cooking pasta products are extruded in a low temperature process by advancing a partially pre-cooked mixture of pasta flour and water prepared in a preconditioner along the length of a screw extruder through a cooking zone, then through a venting zone and a forming zone, and finally through an extrusion die to yield an extruded product. The mixture has a maximum temperature of 215.degree. F. in the cooking zone in order to substantially eliminate the formation of darkened specks in the final extruded product which would otherwise represent portions of the mixture that are burned during cooking. Limiting the mixaimum temperature of the mixture in the extruder also greatly enhances the extruded pasta quality by increasing product resistance to overcooking and improving the retention characteristics of the original product integrity.

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: The present invention is concerned with preparing and preserving fresh stuffed pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 33%, conditioning the uniform blend by compacting same into a sheet having thickness of at least 0.04 inches; preparing a filled mix for the dough; feeding the conditioned dough and filling mix to "filling" machine to produce a filled pasta; pasteurizing the filled pasta by subjecting it to steam; cooling the pasteurized filled pasta to a temperature between 30.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.

Abstract: The present invention is concerned with preparing and preserving fresh pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 30%, conditioning the uniform blend by compacting same into a dough sheet having thickness of at least 0.03 inches; cutting the dough into its desired shape or form; subjecting the cut dough to dry heat to partially dry its external surface; pasteurizing the dough by subjecting it to steam; cooling the pasteurized dough to a temperature between 30.degree. F. and 50.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.

Abstract: The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The heating is conducted until the composition obtains a temperature of from about 130.degree. F. to about 260.degree. F. The composition is extruded under a pressure drop which substantially avoids expansion of the extrudate to obtain an extrudate having a water content of from about 25% by weight to about 60% by weight. The extrudate is sheeted, while hot.

Abstract: Novel products, such as snack foods, are disclosed that comprise waxy corn masa and have unique textures, as well as processing procedures adaptable to waxy corn masa that permit the production of low-oil content products.

Abstract: The present invention is concerned with an apparatus and process for preparing different varieties of ready-to-eat cereal products utilizing substantially the same process comprising: an extruder and a hollow attachment connected at the discharge end of the extruder, said attachment being of sufficient area and length to sufficiently completely cook the food product in an enclosed environment; the food product being a farinaceous material which is fed to the extruder where it is mixed with sufficient moisture to form a dough and extruded for a time and at a temperature and pressure effective to commence the cooking process and wherein the heated dough passes into the hollow attachment connected at the discharge end of the extruder where the cooking is completed. The cooked dough exiting the extruder is cooled, shaped in its desired form and toasted to its desired final moisture content.

Abstract: A process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight is disclosed. The long product leaves the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone to approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80%. Then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C. and a relative humidity of approximately 65 to 85% the product is dried to a moisture content of less than approximately 14% by weight.

Abstract: Quick cooking rice products are manufactured in a low mechanical shear extrusion process by first pre-cooking a rice and water mixture in a preconditioner and then advancing the mixture along the length of an extruder sequentially presenting a cooking zone, a venting zone, a forming zone, and finally an extrusion die to yield an extruded product. Venting of gaseous products removes a significant amount of moisture from the mixture during the time that the latter passes between the cooking zone and the forming zone, and consequently the moisture content of the mixture within the cooking zone can be increased in order to reduce the total mechanical shear imposed on the mixture during the cooking process. The extruded product, once dried, closely resembles rice grain and readily rehydrates without exhibiting slimy or sticky characteristics, and has an increased tolerance to overcooking.

Abstract: A method is disclosed for making a highly expanded, porous oat cereal product having a density of below about 12 ounces per 121.5 cubic inches comprising the steps of:a. classifying an oat flour to separate out a low .beta.-glucan oat flour with a .beta.-glucan content of less than about 3.3%,b. cooking a mix comprising the low .beta.-glucan oat flour wherein the low .beta.-glucan oat flour comprises at least about 55% of cereal flour in the mix,c. expanding and shaping the cooked mix into a shaped cereal product,d. heat setting the shaped cereal product, ande. drying the heat seat cereal product to a moisture content at which it is structurally stable.

Abstract: A composition useful for the production of a rehydratable rice product and a method of making such product. The composition includes ungelatinized 90.0 to 99.5 by weight rice flour, 0.2 to 5.0 percent of an aeration agent, 0.1 to 3.5 percent of an emulsifier, and, optionally, up to 1.5 percent by weight of an edible gum. The composition is mixed with water and extruded at temperatures not in excess of 220.degree. F. and dried to make a rehydratable rice product. The extrudate is sized, preferably after drying, into lengths simulating the lengths of rice grains. The product is rehydratable in boiling hot water in 1 to 4 minutes and is particularly suitable for making a rice pudding, in 3-6 minutes.

Abstract: For treating and conserving filled dough food products, such as "ravioli", "tortellini", "cappelletti" and the like, the products are subjected to a high moisture and temperature environment and then dried until the dough casing thereof reaches a predetermined moisture content. Then the dried products are packaged under vacuum and subjected again to a high temperature environment, thereby obtaining filled dough packaged products which can be perfectly conserved for long periods without developing any signs of deterioration, mold, etc.

Abstract: This invention relates to a process for preparing a dehydrated, readily reconstitutable (i.e. "instant") baby cereal porridge product from a reduced-viscosity, gelatinized, cereal flour-water mixture. The reduction in viscosity of the gelatinized cereal flour-water mixture is achieved by a method in which a cereal flour-water slurry having flour solids content in the range 14% to 30% inclusive, is gelatinized and then subjected to a mechanical shearing action. In preferred embodiments one of the cereal flour ingredients in the slurry is oat flour.

Abstract: Disclosed are food compositions and methods for preparing sugary coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets and a puffing media throughout which the puff pieces or pellets are dispersed. The puffing media comprises from about 40% to 95% by weight of a nutritive carbohydrate sweetening agent and from about 5% to 10% moisture. The weight ratio of puffing media to puff pieces ranges between about 4:1 to 0.1:1. The water activity of the food compositions is less than about 0.75. The method for making a coated snack comprises forming a gelatinized dough, shaping the dough into pieces, partially drying the pieces, dispersing the pieces throughout a puffing media to form a puffing media/piece matrix, and microwave heating the matrix to simultaneously puff the pieces and to enrobe the pieces with the fluidized puffing media.

Abstract: A reformed rice product is made by extruding a dough through a low-pressure, pasta-type extruder to form simulated rice grains which are then dried at a temperature of up to 150.degree. C. to a final moisture content not exceeding 15% of the product. The dough is made by adding water to a dry composition comprising a mixture of pregelatinized and ungelatinized flour, sodium chloride and fat in powder form.

Abstract: In a process for forming a multilayer coated film which comprises coating a multilayer coat-forming paint on the surface of a substrate to form a multilayer coated film thereon, the improvement wherein prior to the coating, the surface of the substrate is treated with a solution containing at least one onium compound selected from compounds of formulae (I) and (II) below ##STR1## wherein Y represents a nitrogen, phosphorus or arsenic atom, R.sub.1, R.sub.2, R.sub.3 and R.sub.4 are identical or different and each represents a hydrogen atom or an organic group having not more than 8 carbon atoms, and X.sub..crclbar. represents an anion.

Abstract: A process for making fried taco shells. Disc tortillas are formed from a sheet of ground corn masa dough, and the formed disc tortillas are passed laterally through a heated baking oven on laterally moving open web support means in successive, appreciably longitudinally spaced transverse rows, each such row including a plurality of the tortillas. The baked tortillas are transferred in the aforesaid row arrangement through an elongated steam chamber and exposed to low pressure steam in the chamber for a time period of about a few seconds to about a few minutes. The steam exposure effects tempering and moisture equilibration in the tortillas. The tempered tortillas are transferred into and through deep fat frying apparatus.