Abstract: The present invention provides methods for treating phytoglycogen-containing materials to generate phytoglycogen compositions with enhanced emulsification attribute. One method comprises contacting a phytoglycogen-containing material with at least one protease. The other method comprises heat treatment of a phytoglycogen-containing material, such as corn kernels. The two methods can be applied independently, or can be applied in combination. Applications of phytoglycogen compositions are also included.

Abstract: The present invention relates to a method for using the by-products of coffee in the production of proteins, polyphenols, vitamins and minerals, through methods of concentrating and conserving the mucilage and the pulp (husk) in order to obtain industrially processed coffee honey and/or pulp meal (husk), which is/are suitable for use in products for human or animal consumption, drugs, cosmetics or as raw materials for the production of alcohol for fuel (ethanol), wherein said process makes it possible to reduce the pollution of the environment by avoiding the waste of coffee by-products and to exploit the properties and advantages of same for producing the aforementioned products.

Abstract: In one embodiment, unpolished sweet rice, a.k.a. glutinous rice, is processed to yield a powdered or granulated product which provides more than one unique advantage when applied as a substitute for traditional mochi or wheat flour as an ingredient for producing pancakes and baked goods. The sweet rice is processed by sprouting it, dehydrating it, roasting it, cooling it, and finally pulverizing it to provide flour or meal. The flour or meal is then made into comestibles by combining with other ingredients and baking or frying, according to adapted recipes. Non-glutinous varieties of unpolished rice, a.k.a. brown rice, may also be processed according to this method to yield rice flour with a distinctive, nutty flavor and stabilized rice bran.

Abstract: The invention is a high fiber puffed rice snack food that may be hand made using unique steps that include fully cooking white rice (rice endosperm), drying the white rice, and then frying the dry white rice. The process produces a unique form of puffed rice that has a distinctive unique flavor and appearance. When long grain white rice is used the puffed rice product is more fluffy and puffy product as compared to when medium grain or short grain white rice are used. The medium grain white rice product tends to have a firmer texture, and the short grain white rice tends to be sticker. After the product is fried it may be flavored with salt, with syrup, or with other desired flavorings or additives.

Abstract: A method for processing barley to make a quick-cooking barley product is described. Barley is pearled to remove hulls, and is then precooked to raise the moisture content and gelatinize starch in a single step. The precooked barley is dried in two stages. The first drying stage causes case hardening of the kernel, while the second stage heats moisture trapped within the kernel to cause steam expulsion from the hardened kernel and final drying of the precooked barley. The resulting dried product is a porous kernel that may be shipped, stored, and easily reconstituted by the end user.

Abstract: In one embodiment, unpolished sweet rice, a.k.a. glutinous rice, is processed to yield a powdered or granulated product which provides more than one unique advantage when applied as a substitute for traditional mochi or wheat flour as an ingredient for producing pancakes and baked goods. The sweet rice is processed by sprouting it, dehydrating it, roasting it, cooling it, and finally pulverizing it to provide flour or meal. The flour or meal is then made into comestibles by combining with other ingredients and baking or frying, according to adapted recipes. Non-glutinous varieties of unpolished rice, a.k.a. brown rice, may also be processed according to this method to yield rice flour with a distinctive, nutty flavor and stabilized rice bran.

Abstract: A process for preparing a mixture based on buckwheat is described, comprising preparing shelled buckwheat kernels and heating the buckwheat kernels to obtain preroasted buckwheat kernels; adding edible oil to the preroasted buckwheat kernels while continuing the roasting so that the edible oil is added to the preroasted buckwheat kernels in an amount sufficient that the surface of the buckwheat kernels are completely wetted by the edible oil, and continuing the roasting until the buckwheat kernels develop a golden-yellow coloration due to absorption of oil and the roasting; spraying a liquid solution containing salt, sugar or at least one flavoring to the oil and roasted buckwheat kernels so that the oiled and roasted buckwheat kernels are wetted at the surface with the solution containing the salt, sugar or flavoring; and continuing the roasting to evaporate the liquid to obtain the mixture of roasted buckwheat kernels containing salt, sugar or at least one flavoring.

Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.

Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.

Abstract: A process of precooking grains which comprises the steps of: a) Charging the grains into a reactor in a controlled manner; b) Applying a first negative pressure to the reactor; c) Heating the grains contained in the reactor; d) Applying a second negative pressure to the reactor; and e) Cooling the grains. Equipment for precooking grains comprises at least one reactor, which is associable with means for applying negative pressure.

Abstract: The invention relates to a method for the preparation of aleurone from bran, in particular, wheat bran, for the extraction of aleuronic cells in particular from wheat grain, whereby the mainly aleurone-containing aleuronic components are separated from the mainly non-aleurone-containing non-aleuronic components in the bran and the aleurone-containing components are then isolated. The separation can be achieved by biochemical/enzymatic means and/or by mechanical-abrasive means. The subsequent isolation and extraction can be achieved by wet and/or dry separating methods.

Abstract: Shown is a two stage filtration system for treatment of fibrous vegetable matter, particularly oilseed materials such as oil-extracted canola flakes to separate the low valued fibrous material from soluble material and small non-structural water-insoluble material of higher value. The filtration system receives a vegetable matter slurry and passes the slurry through first stage filter which is an impeller type filter that operates to separate the slurry into a filtrate and a moist retentate. The moist retentate is further filter in a second compression filtration stage or a centrifuge to remove additional water. Small non-structural insoluble matter is removed in the filtrate.

Abstract: Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C. under atmospheric pressure to form lumps of soybean powder. The lumps are formed into granules having controlled sizes by placing the lumps in a space defined by two plates having a predetermined distance therebetween and having a plurality of parallel grooves formed in the surfaces. The plates are in a state of relative rotation. This method allows the production of soybean powder free from disagreeable odor and taste and the production of soybean milk from the soybean powder, with inexpensive equipment in a quick process.

Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.

Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.

Abstract: It is intended to provide germinating brown rice having an improved taste and cooking characteristics. Namely, germinating brown rice containing at least a direct reducing sugar component in an elevated amount compared with the starting brown rice and, if necessary, further containing ?-starch prepared by the gelatinization of a part of starch.

Abstract: An improved wet milling process is provided that allows for separation of seed coat particles from the horny endosperm particles of seed. The process uses soaking and grinding to produce seed coat flake particles and horny endosperm particles that may be separated using movement of liquid slurry of the particles, providing hydraulic lift to separate the seed coat particles. Improvements in the process allow for omitting addition of sulfur compounds to the process. By-products of wet milling with improved properties are provided.

Abstract: The present invention is directed to: a flavor improving agent for food including at least one selected from germinated whole fat soybean powder, and enzyme-inactivation-untreated ungerminated whole fat soybean powder; a flavor improving agent for food in which the germinated whole fat soybean powder is a product in a form of a powder of germinated soybean, a product in a form of a powder of a germinated soymilk, or a product in a form of a powder of a germinated whole grain soymilk; and a food produced by adding to a food or an intermediary material of the food in a production step of the food, the flavor improving agent in an amount accounting for 0.1 to 20% by mass of the solid content of the food or the solid content of the intermediary material of the food.

Abstract: Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15° C. to 20° C. for a few days to homogenize the water content in the semi-dried bean paste, then extruding the semi-dried bean paste into an elongated form, and finally cutting and breaking the bean past material to obtain fine particles of granulated bean paste.

Abstract: Disclosed is a slightly denatured, sterilized soybean protein composition. The composition can be produced by sterilizing an aqueous solution of a slightly denatured soybean protein composition which has been salted to such a degree that the ionic strength becomes 0.04 or more, by heating the aqueous solution at a temperature not lower than 60° C. and lower than the denaturation temperature of a soybean protein for 30 minutes or longer.

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: Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C. under atmospheric pressure to form lumps of soybean powder. The lumps are formed into granules having controlled sizes by placing the lumps in a space defined by two plates having a predetermined distance therebetween and having a plurality of parallel grooves formed in the surfaces. The plates are in a state of relative rotation. This method allows the production of soybean powder free from disagreeable odor and taste and the production of soybean milk from the soybean powder, with inexpensive equipment in a quick process.

Abstract: A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms. The pre-forms can then be cooked, by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.

Abstract: The present invention discloses organic, gluten-free savory food products, including gluten-free pre-mixes, gluten-free broths, and gluten-free snack foods, as well as the methods for making them. The present invention provides tasteful alternatives for people sensitive to commercially available foods prepared with gluten-containing wheat flour.

Abstract: Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids are separated out. Protein is separated from other constituents of the liquid and concentrated, for example by heat-induced or isoelectric precipitation and/or ultrafiltration. The remaining liquid is rich in sugars. The process results in one or more protein products suited for human or animal food ingredients or for production of cosmetics, a sugar rich product suitable for fermentation or use as a feed ingredient, and a fiber-protein animal feed ingredient.

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: A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significantly enhance the texture and quality of the bean product. The method requires a shorter amount of time than, and enables a significant reduction in the amount of bird mouthing that, is prevalent in existing methods.

Abstract: A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.

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 present invention comprises an improved device and method for automated cooking foods with a liquid such as water.

Abstract: A canola protein isolate having a protein content of at least about 100 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.

Abstract: The invention relates to germinated brown rice which can be easily and deliciously boiled even by a household rice cooker without impairing its original nutritive value, and has excellent mouth feel and shelf stability. The germinated brown rice can be provided by subjecting germinated brown rice to a heat-moisture treatment and drying the treated germinated brown rice to a water content of 10 to 18% by mass and a degree of gelatinization of 5 to 50%.

Abstract: A class of food products whose nutrients have not been damaged by heat during the preparation process. These products are prepared with methods to limit souring thus permitting these food products to be prepared at a temperature low enough to minimize damage to vital nutrients (especially enzymes) without the objectionable excessive sourness and bitterness of similar products prepared without such methods. The result is a new class of delicious and nutrient rich health food products with many health benefits. Also disclosed is a Wet Grain Press for quickly and easily compressing very wet sprouts.

Abstract: A soybean processed food having crisp feelings of eating and good tasting is provided. The soybean processed food is produced by kneading a mixture of a soybean-derived material and a condiment in the presence of water to obtain dough, and drying the dough under a reduced pressure of 0.1 kPa to 10 kPa. It is preferred that the soybean-derived material contains isolated soybean protein as the major constituent, soybean saccharide, soybean dietary fiber, and/or soybean lecithin.

Abstract: A process is described to provide a protein fraction with high functionality, in particular high gelling, including gelling by the process of cold-set gelation and high solubility properties, and to a process for obtaining same. The process comprises extracting the gelling protein from ground defatted soybean with an alkaline solution. Optionally, the gelling protein is isolated by centrifugation of the alkaline solution to obtain a supernatant comprising the gelling protein, precipitation of the gelling protein from the supernatant, and sedimentation of the so-precipitated gelling protein.

Abstract: A method of preparing a reconstitutable, dehydrated whole bean product is disclosed. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significantly enhance the texture and quality of the bean product. The method requires a shorter amount of time than, and enables a significant reduction in the amount of bird mouthing that, is prevalent in existing methods.

Abstract: A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating member within the vessel ensures that the vessel contents are continuously mixed, and that fluids within the vessel are continuously spread through the contents. The apparatus also has a channel, wherein the food product is chopped and sized as desired, before going through a forming conduit that spreads the product into a generally flat sheet of texturized composition. The method and apparatus produce a dehydrated food product of a desired texture, with improved water absorption qualities and enhanced digestibility.

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 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 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: 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: 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: 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 leguminous food product which generally retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney beans, lentils and peas, etc. The leguminous food product is somewhat crisp and crunchy when chewed. It may be seasoned or flavored with salt, herbs, spices, etc. to achieve a variety of different desired tastes. The leguminous food product provides a nutritional source of protein and fiber which is low in fat and calories. The leguminous food product is formed by preconditioning, cooking, chilling, dehydrating, and enrobing the legumes.

Abstract: The present invention relates to a method for producing a barley fraction which has an increased amount of beta-glucan, at least 25% more than the barley flour used to form the barley fraction, an improved mouthfeel, and a viscosity higher than the barley flour used to form the barley fraction, and the barley fraction itself. The method includes the steps of cooking an amount of barley flour and separating the high beta-glucan barley fraction from the remainder of the cooked barley flour.

Abstract: The invention provides a cereal cake formed by using germinated brown rice or other germinated cereal irradiated with far infrared rays as the material, and its manufacturing method, and more particularly it relates to cereal cake and its manufacturing method characterized by heating and pressing germinated cereal irradiated with far infrared rays, not a mere cereal, to process into a specified form, and therefore by germination of the cereal, phosphorus is supplied, phosphate enzyme acts, phytic acid is decomposed into phosphoric acid and inositol, protein is bonded to amino acid, fat to essential fatty acid, starch to sugar and minerals to amino acid, so as to be absorbed smoothly in the body, zinc, other minerals and vitamins are increased several times, and in particular the starch is transformed into sugar, so that a natural sweetness is provided without any particular sweetening process.

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 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.

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 method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.