By Steam Patents (Class 426/461)
  • Patent number: 10182583
    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.
    Type: Grant
    Filed: April 28, 2017
    Date of Patent: January 22, 2019
    Assignee: The Folger Coffee Company
    Inventor: Paul Jeffrey Breha, III
  • Patent number: 9901099
    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.
    Type: Grant
    Filed: November 3, 2016
    Date of Patent: February 27, 2018
    Assignee: DE-DA B&C PRO CO., LTD.
    Inventor: Chun-Yung Liu
  • Patent number: 9901102
    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.
    Type: Grant
    Filed: March 23, 2017
    Date of Patent: February 27, 2018
    Inventors: Richard C. Peet, Brad Justice
  • Patent number: 9700070
    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.
    Type: Grant
    Filed: October 5, 2015
    Date of Patent: July 11, 2017
    Inventors: Richard C. Peet, Brad Justice
  • Patent number: 9578983
    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.
    Type: Grant
    Filed: October 26, 2011
    Date of Patent: February 28, 2017
    Assignee: Satake Corporation
    Inventors: Hideaki Matsushima, Hidenori Mizuno, Keishi Wakabayashi, Akiko Nishimura, Naoya Uemuki
  • Publication number: 20150118372
    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.
    Type: Application
    Filed: October 28, 2013
    Publication date: April 30, 2015
    Inventor: James F. Albus
  • Patent number: 8951593
    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.
    Type: Grant
    Filed: August 9, 2012
    Date of Patent: February 10, 2015
    Assignee: N.V. Desmet Ballestra Engineering S.A.
    Inventors: Vincent Van Den Schrieck, Etienne Le Clef
  • Publication number: 20140193557
    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.
    Type: Application
    Filed: July 26, 2012
    Publication date: July 10, 2014
    Applicant: Kao Corporation
    Inventors: Yuuki Nakayoshi, Hiroyuki Nakayama, Yoji Kameo
  • Patent number: 8707861
    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.
    Type: Grant
    Filed: July 22, 2005
    Date of Patent: April 29, 2014
    Assignee: John Bean Technologies Corporation
    Inventors: Ramesh M. Gunawardena, Zhijun Weng
  • Patent number: 8372464
    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.
    Type: Grant
    Filed: March 12, 2008
    Date of Patent: February 12, 2013
    Inventors: Mark Dierking, Richard Schumacher, Jerry Hopkins
  • Patent number: 8343558
    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.
    Type: Grant
    Filed: March 24, 2006
    Date of Patent: January 1, 2013
    Assignee: Suntory Holdings Limited
    Inventors: Hideko Yomo, Toshiharu Nakajima, Takeshi Yonezawa
  • Publication number: 20120244266
    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.
    Type: Application
    Filed: March 21, 2012
    Publication date: September 27, 2012
    Applicant: The Industry & Academic Cooperation in Chungnam National University (IAC)
    Inventors: Ja-Hyeong KU, Eun-Myeong LEE, Yun-Kun HUH, Jung-Duck SO, Jin-Woong CHO, Yong-Soo HWANG, Byeong-Mun LEE
  • Publication number: 20120207889
    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.
    Type: Application
    Filed: August 12, 2011
    Publication date: August 16, 2012
  • Patent number: 8012262
    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.
    Type: Grant
    Filed: June 8, 2009
    Date of Patent: September 6, 2011
    Assignee: Fluid-Quip, Inc.
    Inventor: Chie Ying Lee
  • Publication number: 20110081457
    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.
    Type: Application
    Filed: September 28, 2010
    Publication date: April 7, 2011
    Inventors: Kazunobu Tsuru, Kengo Hida, Yasuhiro Haraguchi, Masashige Taniguchi
  • Patent number: 7906166
    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).
    Type: Grant
    Filed: November 11, 2008
    Date of Patent: March 15, 2011
    Assignee: Wenger Manufacturing, Inc.
    Inventors: LaVon Wenger, Marc Wenger, Galen J. Rokey
  • Publication number: 20100266741
    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.
    Type: Application
    Filed: April 15, 2010
    Publication date: October 21, 2010
    Inventors: Gabriele Margarete Kopp, Milena Seyller, Jozef Christiaan Hennen, Bernhard Brandstetter
  • Publication number: 20100143539
    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.
    Type: Application
    Filed: November 16, 2007
    Publication date: June 10, 2010
    Applicant: Suntory Holdings Limited
    Inventors: Yoshikiyo Minami, Yoshihiro Ido, Norihiko Yoshimoto, Nozomu Toyomura
  • Publication number: 20100136192
    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.
    Type: Application
    Filed: December 28, 2009
    Publication date: June 3, 2010
    Inventors: Rainer Perren, Jurgen Fisher
  • Publication number: 20090087531
    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.
    Type: Application
    Filed: April 22, 2008
    Publication date: April 2, 2009
    Inventors: GARY ANDERS, Larry Doskocil, Justin Sindt, William H. Frazier
  • Publication number: 20080220145
    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.
    Type: Application
    Filed: March 6, 2008
    Publication date: September 11, 2008
    Inventors: Takeshi Fukumori, Shigeharu Kanemoto, Keishi Wakabayashi, Kengo Watanabe, Junya Ishibashi, Shinya Ochiai
  • Patent number: 7396555
    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.
    Type: Grant
    Filed: July 8, 2004
    Date of Patent: July 8, 2008
    Assignee: Frito-Lay North America, Inc.
    Inventors: Theodore James Baumgartner, Richard Todd Smith
  • Publication number: 20080026123
    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.
    Type: Application
    Filed: May 20, 2004
    Publication date: January 31, 2008
    Applicant: Hilltop Ranch, Inc.
    Inventors: David Long, Jack Wilkey
  • Publication number: 20040265358
    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.
    Type: Application
    Filed: August 25, 2004
    Publication date: December 30, 2004
    Inventors: Petra Verhoef, Roelof Van Der Meer
  • Patent number: 6818241
    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.
    Type: Grant
    Filed: January 22, 2001
    Date of Patent: November 16, 2004
    Assignee: Ajinomoto Co., Inc.
    Inventors: Ryoji Nakamura, Fumihiko Sano, Yoshio Ogata, Takeshi Nishinomiya, Shigeru Toba
  • Patent number: 6740348
    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.
    Type: Grant
    Filed: October 23, 2001
    Date of Patent: May 25, 2004
    Assignee: Stewart Krentzman
    Inventor: Santiago A. Olavarria
  • Patent number: 6630193
    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%.
    Type: Grant
    Filed: June 1, 2001
    Date of Patent: October 7, 2003
    Assignee: Fancl Corporation
    Inventors: Hiromichi Aoto, Tomomi Sugino, Hiroto Shinmura, Aya Mizukuchi, Mitsuo Kise, Sachiyuki Teramoto, Sachiko Someya, Keiko Tsuchiya, Kenichi Ishiwata
  • Publication number: 20030105215
    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.
    Type: Application
    Filed: October 26, 2001
    Publication date: June 5, 2003
    Inventor: Sunitha Grandhee
  • Patent number: 6326043
    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.
    Type: Grant
    Filed: November 23, 1999
    Date of Patent: December 4, 2001
    Inventors: Marcus K. Meilahn, Davy R. Brown
  • Publication number: 20010026823
    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.
    Type: Application
    Filed: April 3, 2001
    Publication date: October 4, 2001
    Applicant: Bonomelli S.r.1.
    Inventors: Marco Pellegrini, Carlo Stucchi
  • Publication number: 20010012533
    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.
    Type: Application
    Filed: January 22, 2001
    Publication date: August 9, 2001
    Applicant: AJINOMOTO CO., INC.
    Inventors: Ryoji Nakamura, Fumihiko Sano, Yoshio Ogata, Takeshi Nishinomiya, Shigeru Toba
  • Publication number: 20010006696
    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.
    Type: Application
    Filed: January 4, 2001
    Publication date: July 5, 2001
    Inventors: Edmund Lee, Ulrich Wissgott
  • Patent number: 6238719
    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.
    Type: Grant
    Filed: February 17, 2000
    Date of Patent: May 29, 2001
    Assignee: Barkley Seed, Inc.
    Inventor: Gregory J Fox
  • Patent number: 6221406
    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.
    Type: Grant
    Filed: February 25, 1999
    Date of Patent: April 24, 2001
    Inventors: Beate Meschonat, Hubert A. Herrmann, Rolf Spannagel, Vera Sander, Gerhard Konieczny-Janda, Mario Sommer
  • Patent number: 6090433
    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.
    Type: Grant
    Filed: May 7, 1993
    Date of Patent: July 18, 2000
    Inventors: Mark M. Sterner, Mark H. Sterner, Ronald S. O. Zane
  • Patent number: 5997930
    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.
    Type: Grant
    Filed: November 26, 1997
    Date of Patent: December 7, 1999
    Assignees: Riviana Foods, Inc., USA/Higashi-Hiroshima
    Inventors: John Hugh Kendall, Ranvir Biki Mohindra, Duane Stephen Rutherford, Satoru Satake, Sigeharu Kanamoto, Katsuyuki Kumamoto
  • Patent number: 5820909
    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 C. during a first and major part of a cooking time period; injecting saturated make-up steam at C. into the recirculating gaseous fluid in order to compensate condensated steam; spraying water of a temperature close to 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.
    Type: Grant
    Filed: December 28, 1995
    Date of Patent: October 13, 1998
    Assignee: Frigoscandia Equipment AB
    Inventors: Mari Hyllstam, Michael Norberg, Sten P.ang.hlsson
  • Patent number: 5773065
    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.
    Type: Grant
    Filed: March 7, 1996
    Date of Patent: June 30, 1998
    Assignee: Pernod Ricard
    Inventor: Andre Clauzure
  • Patent number: 5744184
    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.
    Type: Grant
    Filed: March 8, 1996
    Date of Patent: April 28, 1998
    Assignee: Riviana Foods, Inc.
    Inventors: John Hugh Kendall, Ranvir Biki Mohindra, Duane Stephen Rutherford, Satoru Satake, Sigeharu Kanamoto, Katsuyuki Kumamoto
  • Patent number: 5571546
    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.
    Type: Grant
    Filed: July 6, 1994
    Date of Patent: November 5, 1996
    Assignee: Ciracor Limited
    Inventors: Con L. Kristinus, Rainer W. Kristinus, Marvin J. Rudolph
  • Patent number: 5464647
    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.
    Type: Grant
    Filed: October 13, 1993
    Date of Patent: November 7, 1995
    Assignee: Kraft Foods, Inc.
    Inventor: Donald L. Messick
  • Patent number: 5427810
    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.
    Type: Grant
    Filed: October 12, 1993
    Date of Patent: June 27, 1995
    Assignee: Buhler GmbH
    Inventors: Karldietrich Vorwerck, Uwe Brandt
  • Patent number: 5391388
    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.
    Type: Grant
    Filed: April 5, 1990
    Date of Patent: February 21, 1995
    Assignee: Byron Agricultural Company Pty. Ltd.
    Inventors: Victor M. Lewis, David A. Lewis
  • Patent number: 5316783
    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.
    Type: Grant
    Filed: November 20, 1992
    Date of Patent: May 31, 1994
    Assignee: Uncle Ben's, Inc.
    Inventors: Cynthia P. Kratochvil, Yah Hwa E. Lin, Thomas J. Novak
  • Patent number: 5306518
    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 C. to C. and heat-treating a second quantity of oilseeds for from 1 minute to 40 minutes at a temperature of from C. to C. and then grinding and mixing the first and second heat-treated oilseeds.
    Type: Grant
    Filed: January 5, 1993
    Date of Patent: April 26, 1994
    Assignee: Nestec S.A.
    Inventors: Rene E. Chablaix, Daniel Hug
  • Patent number: 5240728
    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.
    Type: Grant
    Filed: April 28, 1992
    Date of Patent: August 31, 1993
    Assignee: Establissements Viron (S.A.)
    Inventors: Corinne Grenet, Joel Abecassis, Pierre Feillet
  • Patent number: 5130153
    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 to 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 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 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.
    Type: Grant
    Filed: May 7, 1990
    Date of Patent: July 14, 1992
    Assignee: Mars Inc.
    Inventors: David McIlroy, Luc Jacops, Jef Kempen, Adrian Trim
  • Patent number: 5114731
    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.
    Type: Grant
    Filed: June 8, 1990
    Date of Patent: May 19, 1992
    Assignee: Nestec S.A.
    Inventors: David L. Belville, Donald E. Wetherilt, James E. Wimmers
  • Patent number: 5089281
    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 C. to 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 C. to C.
    Type: Grant
    Filed: November 30, 1990
    Date of Patent: February 18, 1992
    Assignee: Nestec S.A.
    Inventors: Afif A. Baz, Jau Y. Hsu, Eugene Scoville
  • Patent number: 5066506
    Abstract: Disclosed are high temperature, high pressure, short residence time methods for heat treating whole cereal grains which upon milling form raw whole grain flours which exhibit enhanced storage stability. The heat treatment step involves introducing the cereal grain into a zone of high pressure and temperature. Conventional continuous cereal puffing gun apparatus are useful to practice the process. Thereafter, the whole grain is introduced to a second zone of lower pressure but wherein the pressure differential is insufficient to cause puffing. After cooling without further drying, the treated grains can be milled to form the raw whole grain flours. The whole grain flours are especially useful in the preparation of whole grain cereal products such as whole grain R-T-E corn flakes.
    Type: Grant
    Filed: June 1, 1990
    Date of Patent: November 19, 1991
    Assignee: General Mills, Inc.
    Inventors: Dean W. Creighton, John D. Efstathiou, John A. Merboth