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.

Abstract: The quality of Robusta coffee is increased by treating raw Robusta coffee beans whose water content has been increased to about 30% to 45% with steam at about 135.degree. C. to 140.degree. C. and at a pressure ranging from 3 bar to 4 bar approx. for 60 min to 120 min. This treatment particularly removes the substance responsible for the "earthy" and "musty" aroma note of Robusta coffee, namely the compound 2-methylisoborneol. After the treatment, the beans are processed and roasted in the customary way.

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

Abstract: A fiber-containing product based on seeds of leguminous plants comprises the cell wall ingredients of the seed, said ingredients being isolated upon previous removal of the seed coat. The product is prepared by whole seeds of leguminous plants being shelled to remove the cellulose-containing seed coat and being rinsed and steamed for bacteriological reasons are wet-ground to open the plant cells and to dissolve or suspend the starch particles, proteins, and soluble components contained in the plant cells; whereafter proteins, salts, soluble ingredients, and starch particles are removed as a filtrate through a filtration on a centrifugal sieve followed by a washing, filtration, and pressing of the resulting filter cake to increase the dry matter content before the filter cake is rasped and dried. The fiber product can be used when preparing e.g.

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

Abstract: A process is described to provide an improved instantized parboiled rice that maintains the texture, appearance and flavor characteristics of eating quality parboiled finished rice product.

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: The moisture content of green coffee beans is increased to at least about 25% to 30% by weight based upon the weight of the moisturized beans. The moisturized beans then are heated in the presence of a substantially inert gas atmosphere under a positive pressure at a temperature sufficient and for a time sufficient for hydrolyzing and pyrolyzing the beans while substantially avoiding charring the beans. The treated beans then are dried.

Abstract: An improved grain cake, method and apparatus. In the prior art, rice cakes have been made by heating a predetermined quantity of rice grains in a hermetically sealed chamber at superatmospheric pressure and then expanding the heated rice grains while they are confined to the chamber by abruptly releasing the superatmospheric pressure such that the confined, expanded grains bond together to form a self-supporting mass. The improvement of this invention comprises pretreatment of cereal grains, including rice, wheat, rye, corn and the like, by steaming the cereal grains to bring them to an effective temperature to partially gelatinize the starch therein and to maintain the cereal grains at the effective temperature for an effective period of time to produce a desired degree of expansion when puffed in a conventional rice cake machine. The resulting grain cakes have increased expansion and reduced fragility over those made by prior art pretreatment methods.

Abstract: A method of preparing a reconstitutable bean product containing a quantity of whole beans in combination with crushed or mashed beans is disclosed. The inventive method includes the initial steps of inspecting, de-stoning, cleaning, and washing the supply of whole beans. Subsequently, the whole beans are tempered for a prescribed period and are thereafter divided into two sub-quantities, one sub-quantity destined to be crushed or mashed and the other sub-quantity destined to remain whole. The separate sub-quantities of beans are then hydrated, cooked, dehydrated, combined with secondary ingredients, and packaged to provide an easily reconstitutable refried bean product containing both whole and crushed beans. The sub-quantity of beans destined to be crushed is slightly undercooked, while the sub-quantity of beans destined to remain whole is fully cooked. At the option of the operator, the sub-quantity of beans destined to be crushed may be initially split prior to hydration and cooking.

Abstract: A process is described to provide an improved instantized parboiled rice that maintains the texture, appearance and flavor characteristics of eating quality parboiled finished rice product.

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

Abstract: The invention relates to a method of producing a bland tasting full fat soy flour meal or grits (PSM) wherein the soybeans either whole or split are treated with live steam or water under atmospheric pressure at temperatures ranging between 85.degree. to 100.degree. C. for 21/2 to 20 minutes or for an equal or shorter period under steam pressure in excess of atmospheric pressure, the combination of time and temperature under steam pressure in excess of atmospheric pressure being such that the degree of blandness in the resultant PSM is about equivalent to the blandness which results in the stated treatment under atmospheric pressure.

Abstract: Processes for producing a dried leguminosae to form an instantly reconstitutable product having the appearance texture and consistency of conventionally prepared commestibles are disclosed. In the production of these commestibles, the leguminosae are cooked in a manner to maintain the skin generally intact and subsequently non-comminutively pressed to minimize grittiness and graininess of the resultant product. The pressed product is of sufficient thickness to facilitate rapid dehydration and rapid reconstitution to provide a resultant reconstituted product which assimilates the organoleptic characteristics of conventionally prepared non-dehydrated product.

Abstract: Legumes, such as beans, are hydrated, and cooked to form a mash prior to forming the resultant mixture into shapes suitable for dehydration to a storage-stable moisture content. The dehydrated bean product has a bulk density greater than about 0.28 gm/cc, and a rehydration ratio within the range of 1.75 to 3.75:1.0, and is capable of substantially uniform reconstitution which does not require physical agitation. The hydrated product is particularly suitable for the preparation of refried beans.

Abstract: A method for use upgrading green coffee beans which comprises an initial steam treatment, a moisturization of the coffee, and an additional steam treatment. The method provides for a more efficient and improved upgrading of the beans. The method also results in a more rapid hydration of the beans during the moisturization step.

Abstract: A continuous process for producing a quick cooking vegetable comprising the steps of spraying moisture and steam on discrete pieces of a vegetable as the vegetable moves along on a conveyor belt until the vegetable attains a moisture content of between about 50 weight percent and about 97 weight percent and a resultant temperature of between about 72.degree. C. and about 110.degree. C. such that the vegetable pieces are completely gelatinized; pre-drying the vegetable pieces by hot air at velocities ranging between about 100 m/s and about 140 m/s to a moisture content of between about 20 weight percent and about 30 weight percent; and finally drying the vegetable pieces by hot air at velocities ranging between about 75 m/s and about 110 m/s to a final moisture content between about 5 weight percent and about 15 weight percent.

Abstract: Novel instant rice gruel is provided which consists of swelled up and .alpha. converted rice produced such that raw rice is steamed or boiled to contain 12-13% water, and is then swelled up to 5 to 7 times as its original volume, and of suitable amount of .alpha. converted, glutinous rice granules. Its process also is provided. The rice gruel can be quickly and conveniently cooked. Further, the instant rice gruel can be used as emergency food.

Abstract: A process for preparing "quick-cooking" food products which comprises introducing particulate food material selected from the group consisting of rice, cereal, grain, pasta, or mixtures thereof into a fluidized bed; fluidizing said particulate food material utilizing steam as the fluidizing medium until the moisture content of said particulate food material is increased to a first predetermined level; drying said particulate food materials until a second predetermined moisture level is achieved, said second predetermined moisture level being effective to render said food material stable and nonfermenting during subsequent storage.

Abstract: A rice or other starch based product is provided which is manufactured from either broken rice or whole rice which is first ground and then pressure-formed into rice-shaped pieces. The pressure formed pieces are then heated by exposing them to saturated steam at a super atmospheric pressure above 0.5 psig in an autoclave for a sufficient time to gelatinize a major portion of the starch. After further processing, the rice pieces can be reconstituted by a consumer for consumption.

Abstract: The principal objects of the present invention are to provide an improved dry parboiled rice product and a process for preparing it, wherein the rice can be rapidly rehydrated for consumption, but yet is relatively non-starchy. This is achieved by modifying prior art parboiled rice procedures by less than completely gelatinizing the starch during steaming, and then tempering the rice under non-gelatinizing conditions for a period of time effective to reduce subsequent rupturing of the starch granules upon rehydration.

Abstract: The object of the invention is to provide an improved process for preparing a fully gelatinized rice.FIG. 1 shows an inclined enclosed chamber 10 wherein rice is cooked in hot water in a first zone at low end 12 and is steamed in a second zone at raised end 14. Locks 32 and 34 permit continuous pressure operation. The rice removed from lock 34 has a moisture content of 30 to 75% and its starch is substantially completely gelatinized. The cooked rice is preferably drived in conventional manner such as in drier 40.The invention enables the preparation of a high quality fully gelatinized rice with less energy consumption, less loss of product weight and decreased effluents in need of treatment than conventional processes.

Abstract: Methods and apparatus for processing grain to provide meal, grit, flour and masa products suitable for human consumption and by-products suitable for use as animal feed and industrial products. The methods includes forming a slurry of the grain with water and processing the slurry through dehusking, germ detaching, grinding and sifting stages while maintaining the grain at a relatively high moisture content. Partially different methods are employed depending on whether the processed grain is sorghum, wheat or corn. The processing apparatus includes a dehusking unit having a plurality of pump stages to remove the husks from the grain kernels without cracking a substantial portion of the kernels. A fluidized bed dryer is utilized to remove excess water and to surface dry the kernels and husks. For sorghum grains a centrifugal impact germ detacher is utilized to break up the dehusked kernel and separate the germ and oil from the endosperm.

Abstract: Steam injection into a thermoplastic extrudate as it leaves an extruder followed by mixing of the steam with the extrudate to raise the temperature and moisture content of the extrudate and lower viscosity forms a suitable product from a thermoplastic dough at an increased output. This is accomplished by extruding a thermoplastic dough, adding steam through an injection means into the extrudate as it exits from the extruder followed by mixing of the steam with the extrudate using a mixing means. The steam injection means and the mixing means are located in an enclosed transfer means between the extruder outlet and the actual outlet of the product from the enclosed transfer means. The increased output may be handled by any suitable recovery means.

Abstract: Defatted particulate oil seed protein material is texturized and deflavored by: (1) increasing the moisture level of said material to 25-65%; (2) steam cooking said material with direct steam; and (3) subjecting said material to high speed centrifugal turbine mixing while performing said step (2) whereby a wet, texturized, deflavored particulate oil seed material is provided. An average particulate is texturized and deflavored in few seconds. The product of this invention is especially useful as a ground beef extender.

Abstract: A method for processing grain to provide a flour or grit product suitable for human consumption and by-products suitable for use as animal feed and industrial products which includes forming a slurry of the grain with water and passing the slurry through a plurality of pump stages having turbine pumps equipped with turbine pump impellers to remove the husks from the grain kernels without cracking a substantial portion of the kernels. The slurry is then passed through a centrifuge to remove excess water, surface dried and passed through an aspirator to separate the husks from the grain kernels. The dehusked kernels are sent through a centrifugal impact cracker to break up the kernel and separate the germ and oil from the endosperm. The broken kernel pieces are then milled to produce flour.

Abstract: Process for treating oil containing vegetable raw material by the influence of moisture and heat, whereby during the exposure of a rather thin layer of the oil containing raw materials to a moisture and heat transfer fluid, the raw materials are subjected to a loosening movement by means of a vibration having a substantial vertical component. The frequency of the vibration is 200 - 400 and the vertical amplitude 10 to 40 mm.

Abstract: A method for treating finely divided materials with a treatment fluid (steam), particularly for conditioning oil containing vegetable raw materials in which one or more vibratory conveyors with a perforated bottom has treatment fluid introduced through at least one inlet opening under the perforated bottom. The larger particles formed by clotting during the action of the treatment fluid are pulverized by pulverizing members and an additional perforated plate. The conditioned materials are dried in hot air.

Abstract: Raw coffee is heated up by humidified hot air during a first period, then cooled at a reduced pressure during an immediately following second period, and these alternate treatments are carried out several times in succession.