Abstract: A grain dryer is a system and means for drying grain having a grain conveyor and pair of blower motors. A first blower motor has a heat exchange while a second blower motor has a cool air exchange. A screen covers the conveyor to ensure the grains stay in position. Grain is moved along the system by means of an auger.

Abstract: The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

Abstract: A method for manufacturing a natural pesticide and a water quenching device thereof are provided. The method includes the steps of: burning paddy at a high temperature of 400-900° C. into carbonized paddy, wherein the carbonized paddy comprises at least 50% silica, at least 10% organic matter, at least 2% potassium, and at most 2% water; using a water quenching device to quench and heat the carbonized paddy, enabling the carbonized paddy to form a gas and a solid substance by means of solid-liquid separation; using the water quenching device to condense the gas separated from the carbonized paddy into a liquid; and testing a PH value of the liquid after condensation through the water quenching device, wherein when the PH value of the liquid is alkaline, the liquid is outputted and stored as a pesticide.

Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

Abstract: An object of this invention is to provide a parboiled rice manufacturing apparatus capable of efficiently manufacturing good-quality parboiled rice without increasing the overall size of the apparatus.

Abstract: Preground cocoa cake powder is mixed with pH neutral or alkalized water and continuously fed into a recirculating jet mill operated by superheated steam. In the mill, butterfat is separated while the cocoa cake is ground to a uniform fine particle size. Flash vaporization of the water mixed with the cake causes the particles to “explode,” improves separation of butterfat, and aids in the grinding action of the mill. Solid particles in the exit stream of the mill are recovered by cyclone separation, as a finely ground, defatted, cocoa product. Exhaust gases and butterfat exiting the cyclone separator system are fed into a desuperheater, where butterfat is recovered. The exhaust of the desuperheater is delivered to a bag collector for further separation and recovery. Other components that have a negative effect on the cocoa powder are neutralized and/or removed, providing an enhanced taste to the final product.

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: A method of producing processed brown rice, containing at least the steps of: subjecting raw brown rice to heat-moisture treatment using water vapor having a temperature of from 110 to 150° C. for from 5 to 90 minutes; and subjecting the brown rice after the heat-moisture treatment to heat treatment at a temperature of from 80 to 100° C. for from 5 to 90 minutes.

Abstract: An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

Abstract: Methods for producing a partially hydrated bean paste are disclosed. The methods include inputting a quantity of uncooked whole beans or split beans into an extruder comprising an inlet, one or more temperature zones in series downstream of the inlet, and a die downstream of the one or more temperature zones; rotating a screw assembly of the extruder to extrude the beans and force the beans through the one or more temperature zones, wherein a quantity of steam and a quantity of water is added to the beans as the beans are forced through each temperature zone; and forcing the beans exiting the final temperature zone of said one or more temperature zones in series through the die to produce a bean paste. The partially hydrated bean paste produced by the methods of the disclosure comprises a water content of at least about 45% by weight. The partially hydrated bean paste can be further processed into partially hydrated bean products, such as refried beans.

Abstract: There is provided a novel microorganism capable of fermentation without placing particular limitations on fermentation conditions, as well as a method of processing green coffee beans using the novel microorganism, the method adding new, high-quality flavor and aroma to a coffee beverage by a simple operation, without instigating a particular increase in raw material costs and without requiring a new processing step. The method for processing green coffee beans includes a fermentation step of bringing nutritive substances and microorganisms into contact with one another and causing fermentation in the presence of green coffee beans, wherein the microorganism used in the fermentation step is a microorganism belonging to the genus Geotrichum.

Abstract: A method of processing and mass-producing green whole greens, comprising: a blanching step of discharging the green whole grains stored in the storage tank and steaming the discharged green whole grains for 30 to 120 seconds with water or steam at a temperature ranging from 88 to 102° C.; a cooling step of rapidly cooling the green whole grains which have undergone the blanching step at a temperature ranging from 1 to 7° C.; a cold air dehumidifying step of blowing air to the green whole grains cooled to a low temperature through the cooling step to remove excessive moisture permeated into surfaces of the green whole grains; and a hot air drying step of applying hot air of a low temperature ranging from 35 to 50° C. to the green whole grains from which the excessive moisture has been removed through the cold air dehumidifying step to dry the green whole grains.

Abstract: Raw beans are hydrated in a hydration/wetting liquid (water or a broth of water and bean solids) in a stationary hydration vessel for an amount of time sufficient to obtain uniformly hydrated beans. In one embodiment, more wetting liquid than necessary is used. In this embodiment, the hydrated beans are separated from the excess wetting liquid remaining at the end of hydration, and all of the excess wetting liquid is used to hydrate subsequent raw beans. In a second embodiment, the hydration liquid is of an amount such that, at the end of hydration, the hydration vessel is substantially free of excess wetting liquid; here, the beans may be agitated during hydration so as to be maintained in uniform contact with the hydration liquid. In all embodiments, the hydrated beans are then steam cooked in a separate stationary cooking vessel that contains no wetting liquid.

Abstract: The present invention is directed to improvements in the steeping process of corn wet milling and a steeping system therefore. The process for steeping corn includes subjecting corn situated in a battery of no less than four steeping tanks to a countercurrent flow of steep water. The first steeping tank defines a new corn receiving tank and the last steeping tank defines a discharge tank. The countercurrent flow of steep water includes sulfur dioxide and flows in a direction from the discharge tank to the new corn receiving tank. The sulfur dioxide concentration in the steep water of the first steeping tank is greater than the sulfur dioxide concentrations in a plurality of the remainder of the steeping tanks, which maintain sulfur dioxide levels that are substantially equivalent.

Abstract: The present invention provides roasted barley from which barley tea having excellent aroma, sweetness and richness and so on can be extracted. Roasted barley characterized by having a measured void content of 1.5 ml to 2.5 ml. The above-described roasted barley can be produced by a production method which involves a rapid cooling step, wherein the material temperature of barley is rapidly lowered to 60 to 130° C. within 5 seconds, between a primary roasting step and a secondary roasting step. It is preferred to further employ a slow cooling step, wherein the material temperature of the barley is maintained at 80 to 140° C. over 16 to 120 seconds, after the secondary roasting step.

Abstract: An improved, dual-shaft preconditioner (10, 70, 102) is provided having independent drive mechanism (18, 20, 78, 80) operatively coupled with a corresponding preconditioner shaft (14, 16, 74, 76, 106, 108) and permitting selective rotation of the shafts (14, 16, 74, 76, 106, 108) at rotational speeds and directions independent of each other. Preferably, the speed differential between the shafts (14, 16, 74, 76, 106, 108) is at least about 5:1. The mechanisms (18, 20, 78, 80) are operatively coupled with a digital control device (60) to allow rotational speed and direction control. Preferably, the preconditioner (10, 70, 102) is supported on load cells (62, 100) also coupled with control device (60) to permit on-the-go changes in material retention time within the preconditioner (10, 70, 102).

Abstract: The disclosure is directed to a process for the manufacture of roasted cocoa nibs. It is further directed to processes of producing cocoa liquor and cocoa powder from the roasted cocoa nibs.

Abstract: A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and refined.

Abstract: The invention relates to a process for roasting and surface pasteurization of particulate food products. The roasting and surface pasteurization can be combined and united to form one process, if, according to the invention, it is provided that a treatment is carried out in a moist atmosphere at temperatures >100° C., that the pasteurization treatment is carried out in a roasting system during the roasting operation, that during the pasteurization phase the temperature of the product surface is held a few degrees below the dew point temperature of the atmosphere which is established, that the pasteurization is performed for 1-30 min, and that with advancing or continued roasting the water of condensation on the surface of the food products is removed and the water uptake of the same is minimized.

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: A method of producing parboiled rice that does not require waste water treatment equipment and that enriches the amount of ?-aminobutyric acid contained in the parboiled rice. The method includes partially milling raw material brown rice, wetting the partially milled rice grains by forced-air using moist air or mist, moisture-tempering the wetted rice grains, steam-boiling the water-tempered rice grains at normal pressure to heat the rice grains with steam, steam-boiling the rice grains heated in the normal pressure steam-boiling process using pressurized steam, cooling the rice grains steamed under pressure in the pressurized steam-boiling step to cool at least a surface of the rice grains, finish milling the rice grains cooled in the cooling step, and drying the finish-milled rice grains.

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: A process and apparatus for shelled almond pasteurization includes counter flowing raw shelled almonds in saturated steam for a four second interval to elevate the exterior surface of the shelled almond to a temperature exceeding 160 degrees Fahrenheit. Thereafter, the pasteurized almonds are counter flowed for a two second interval in dry air before discharge to further processing or to containers for shipment. Almond taste, texture, and appearance are unchanged during the pasteurization process. The apparatus includes a steam ladder (1) defining downward paths which alternately vary the major surfaces of the shelled almonds to exposure to upwardly counter flowing steam, and an underlying drying ladder (2) for drying the raw shelled almonds upon exit from the steam ladder.

Abstract: The present invention relates to methionine rich food products that have been modified so as to reduce their boosting effect on serum homocysteine concentration. More particularly, the invention is concerned with food products comprising at least 5% proteinaceous matter by weight of dry matter, wherein at least 50% of the proteinaceous matter is of animal origin or derived from seeds, nuts, grain or pulses, and wherein the amino acid profile of the food products has been altered to contain elevated amounts of cysteine, and optionally serine. Typically, the present food products contain the amino acids cysteine [Cys] and methionine [Meth] in a molar ratio which meets the following equation: [Cys]/[Meth]≧2:1. Another aspect of the invention relates to the use of the aforementioned food products in a method of treating or preventing elevated plasma concentrations of homocysteine.

Abstract: The invention relates to a method of preparing cooked rice, comprising steaming raw rice having a water content of less than 30% by weight and then boiling the steamed rice, to cooked rice prepared according to the present method, and to cooked rice types comprising the cooked rice.

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

Abstract: The invention 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 coating composition containing an emulsion polymer prepared with up to about 20% by weight, based on total polymerizable monomers, of addition polymerizable esters of the glycidyl esters of tertiary acids having 9 or more carbon atoms, preferably up to 18 carbon atoms, and particularly having 9 to 11 carbon atoms has improved application properties and produces coatings with better appearance and less water sensitivity. The emulsion polymerization process of the invention produces less coagulum without having to increase the amount of surfactant.

Abstract: The nutritive value of flaked grain can be quantified by measuring starch availability, degree of processing, and the percentage of gelatinized starch in relation to the total amount and availability of starch in the whole (unprocessed) grain. A laboratory method is described for measuring the degree of processing and starch gelatinization. The method utilizes the differences in reaction rates between corn starch and gelatinized corn starch, for example. The method involves determining the relationship between glucose yield and gelatinized starch percent of known reference standards and flaked grain samples. The data are then used to provide valuable information used to adjust milling practices.

Abstract: The present invention relates to a continuous process for the production of precooked cornmeal comprising the subsequent sieving (2), precooking (4, 6) and particle size selecting (9) steps. Before the precooking (4, 6) the cornmeal is divided into two portions, wherein the first portion is subjected to precooking (4) in the presence of water vapor whereas the second portion is subjected to precooking (6) in the presence of water vapor and hot water. Said first and second portion are brought together before said particle size selecting step (9). The precooked cornmeal obtained by the process according to the present invention is suitable for the preparation of a food product which reproduces at best all the features of the home-made polenta.

Abstract: The invention relates to a method of preparing cooked rice, comprising steaming raw rice having a water content of less than 30% by weight and then boiling the steamed rice, to cooked rice prepared according to the present method, and to cooked rice types comprising the cooked rice.

Abstract: The present invention relates to a method for preparing an instant soakable rice product which comprises dehydrated rice. The instant soakable rice product is rehydrated in use by the addition of hot water over a period of 3-5 minutes. The method of the invention involves a sequence of steps including a first soaking step at ambient temperature, a first steaming step, a second soaking step at an elevated temperature compared to the first soaking step and a second steaming step. The rice is then dried and puffed to form the instant soakable rice product of the invention.

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: The invention relates to the preparation of enzyme pregranules with stable activity which can be incorporated into particles of a granular animal feed. The invention further relates to the pregranules with stable activity which are obtained by the preparative processes and can be incorporated into granular animal feeds.

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 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: A method of processing rice to provide a quick-cooking rice includes the steps of fluidizing the rice by recirculation of a gaseous fluid of saturated steam at 100.degree. C. during a first and major part of a cooking time period; injecting saturated make-up steam at 100.degree. C. into the recirculating gaseous fluid in order to compensate condensated steam; spraying water of a temperature close to 100.degree. C. upon the fluidized rice at most during the first and major part of the cooking time period and in an amount calculated for gelatinizing all starch of the fluidized rice; and drying the rice mainly in fluidized state in a successive second zone by dry air.

Abstract: A process for obtaining a ground roasted plant material is disclosed. The process includes the steps of subjecting the plant material to steam at a pressure greater than or equal to about 5 bar to roast the plant material, and releasing the pressure to expel the plant material through a grid to grind the roasted plant material.

Abstract: Water is circulated in the processing of food products, such as rice, and in quantities sufficient to avoid undesirable clumping within processing machinery. Further, recycled water produced during the processing of food products is recirculated and reabsorbed by the food products. A portion of the water which contains cooked starch is drained off, and the remainder is recirculated in the processing of additional food products. In one application, a method and apparatus for recirculating water in the processing of rice is provided, whereby the ratio of the amount of water used and/or excreted in the processing of the rice as compared to the amount of cooked rice is less than or equal to about 3:1 by volume.

Abstract: Edible coating compositions containing a mixture of linear and branched polysaccharides, are provided, by a mixture of waxy and non-waxy starches. The coating composition contains waxy starch having an amylose content of no greater than about two percent by weight and non-waxy starch having an amylose content of greater than about five percent by weight. The weight ratio of said waxy starch to said non-waxy starch in the coating composition is preferably greater than about 8:1. The food products have a comestible core substantially surrounded by the coating compositions. Methods for forming food products are also disclosed.

Abstract: A quick-cooking barley product can be cooked by hydrating in at least an equal volume of boiling water (typically 1:1.5 barley to water) for from 5 to 15 minutes followed by a 5 minute stand. It has a cooked texture, as measured by a shear press value of 70 top 95 lbs/force (preferably 75-90) and appearance similar to long cooking barley. The product can be prepared without any flattening or flaking of the barley. The process comprises: cooking pearled barley to raise the moisture content of the barley to 55 to 65%; subjecting the barley to an atmosphere of ambient-pressure, saturated steam while spraying hot water onto the barley in order to obtain a drained moisture of 70%-80%; draining; and drying to a moisture content of about 12% or less.

Abstract: Parboiled rice, or a similar starch-containing product, is produced by moistening the rice in a preheating installation 1 and, thereafter, applying steam to heat the rice to boiling temperature. The rice is kept at the boiling temperature in a heat-retaining vessel 9 for cooking rice. Thereupon, the rice is dried in a drying installation 12 and cooled, if necessary.

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: Parboiled rice having the beneficial properties of parboiled rice, such as intact grain structure and texture, and having improved color vis-a-vis a typical parboiled rice, and further in the case of a brown rice starting material being substantially without the characteristic parboiled flavor and color, and methods of making same.

Abstract: A flavorant product is prepared by heat-treating a first quantity of oilseeds for from 1 minute to 20 minutes at a temperature of from 220.degree. C. to 320.degree. C. and heat-treating a second quantity of oilseeds for from 1 minute to 40 minutes at a temperature of from 140.degree. C. to 180.degree. C. and then grinding and mixing the first and second heat-treated oilseeds.

Abstract: Process for the preparation of a foodstuff for human use comprising:selecting hard wheat grains according to their size,preheating the selected grains,moistening the preheated grains,keeping the moistened grains at rest for a period of time,cooking the grains,drying and cooling the cooked grains,hulling the grains,expanding the hulled grains,reconditioning the expanded grains to their initial water content, andrecovering the reconditioned grains in view of their domestic use as foodstuff.

Abstract: According to the present invention, there is provided a process for par-boiling rice, comprising the steps of: (a) treating the rice with water at a temperature up to its boiling point to increase its water content to 17 to 28%; (b) steaming the soaked rice at a temperature from 100.degree. to 125.degree. C. to increase its water content to 19 to 30%; (c) heating the steamed rice, in a sealed vessel, under pressure and using dry heat, to a minimum temperature of approximately t.degree. C., wherein t=195-2.5 M and M is the moisture content of the steamed rice in %, for from 1 to 5 minutes; (d) reducing the pressure on the rice over a period of 1 to 10 minutes to atmospheric pressure, thereby allowing water to evaporate from the heated rice to reduce its temperature to approximately 100.degree. C. and its water content to 17 to 24%; and (e) drying the partially dried rice to microbiological stability. The product of the present invention has better consumer appeal than conventional par-boiled rice.

Abstract: The moisture content of green coffee is increased in the presence of a substantially inert gas atmosphere under a positive pressure to at least about 25% by weight based upon the weight of the moisturized beans. After moisturization, the moisturized beans are heated in the presence of a substantially inert gas atmosphere to a temperature sufficient and for a time sufficient for hydrolyzing and pryolyzing the beans while substantially avoiding charring the beans. The treated beans then are dried.

Abstract: A quick-cooking rice product is prepared by first cooking rice at substantially atmospheric pressure in an amount of water at least sufficient to hydrate the rice to a moisture content of from about 60% to 75% by weight and at a temperature of about 90.degree. C. to 100.degree. C. for from about 1 min to 10 mins for hydrating the rice to a moisture content of from about 30% to 60% by weight. The water cooked rice then is steam pressure cooked in water with agitation at a pressure of from about 250 mm Hg to about 2500 mm Hg above atmospheric pressure for from about 1 min to 50 mins for further hydrating and gelatinizing the rice for obtaining a cooked rice which has a moisture content of from about 60% to 75% by weight and which is about 85% to 100% gelatinized. After steam pressure cooking, the pressure is gradually released for avoiding puffing the cooked rice. The cooked rice then is dried at a temperature from about 140.degree. C. to 205.degree. C.