Abstract: A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, shearing the gelatinized potatoes under specific milling temperatures and conditions to produce a sheared potato product with desirable particle sizes, and then cooking the sheared potato product to form the liquid potato product.

Abstract: The invention relates to a pet food, in particular to a novel branded pet food. The pet food is prepared by the following steps: finishing a fresh meat raw material; chopping the finished meat raw material into meat paste; uniformly mixing all ingredients and the meat paste raw material in sequence to serve as an initial material; forming the initial material manually or with a forming machine; steaming in a boiled water state; cooling and then coating in prepared feed liquor; drying until the moisture content is 22+/?2 percent; branding on the upper surfaces or on the upper and lower surfaces; cutting into products of a certain shape to obtain the novel branded pet food.

Abstract: [Object] To provide a food product that exhibits excellent solubility, such as solid milk. [Means] The above purpose is achieved by a food product having a top surface (4) including a flat area (2); a bottom surface (8) including a flat area (6) parallel to the flat area (2) on the top surface; and a recess (10) formed on the top surface (4) and a recess (12) formed on the bottom surface (8), wherein when the food product has both the recess (10) formed on the top surface (4) and the recess (12) formed on the bottom surface (8), the total of the largest depth du (14) of the recess (10) on the top surface and the largest depth dd (16) of the recess (12) on the bottom surface is 30% or larger of the thickness w (18) of the food product.

Abstract: The present invention relates to a process to prepare a dried vegetable product comprising the steps of —subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the vegetable with (in) a hypertonic heat shock solution comprising at least one edible salt, at a temperature of 101 to 112 degrees C.; —coating the hypertonically heat shocked vegetable with a coating mix and —drying the coated hypertonically heat shocked vegetable.

Abstract: A method for producing condensed saffron comprises the following steps. First, stigmas of saffron flowers are provided. Next, the stigmas of the saffron flowers are grinded into a powdered saffron. The powdered saffron is then processed through a fine mesh strainer to remove undesirable fibrous plant material. After that, humidity of the powdered saffron is increased to about 8.5-9%, followed by reducing the humidity of the powdered saffron to about 5-6%. Subsequently, the powdered saffron is granulated into saffron grains. The saffron grains are water-soluble and free from any additives and alcohol.

Abstract: The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice.

Abstract: The present invention relates to animal feed and processes for manufacturing the same. In particular, this invention relates to a high fibre, low density, mono-component (monoforage) product with high concentrations of long fibre particles derived from forage material, for feeding to pets and other animals and methods for producing the same.

Abstract: Disclosed herein is a method of manufacturing citrus snacks. In this method, citrus fruits are sliced in a natural state and dried under reduced pressure so that the citrus fruits may be dried while containing the same nutrients as when fresh, thereby avoiding nutritional damage due to high temperature drying. Further, the citrus fruits containing various nutrients are provided to users in a snack form that allows more convenient ingestion, so that the citrus fruits may be easily ingested by children and the elderly to whom the supply of nutrition is essential.

Abstract: In order to specify a device (1) and a method for the micro-particulation of filtration residues comprising a mechanical treatment and a heat treatment, in particular of whey proteins in ultra-filtration whey concentrates, which in each case permit a particularly high yield of particles in a preselectable size range in a manner which spares resources, it is suggested to provide a separate heat treatment device (5) as well as a separate mechanical treatment device (9) or for the heat treatment and the mechanical treatment to be carried out separately from one another with respect to space and time.

Abstract: In some embodiments, the invention provides processes for making a spray-dried whole botanical food powder from a whole botanical food. The processes comprise combining 0-95% of a juice component and 5-100% of at least one non-juice component of a whole botanical food to create a whole botanical food slurry, the at least one non-juice component comprising 0-100% intact botanical food, 0-100% skin, 0-100% pomace, and 0-100% seed or seed fiber, wherein the juice and non-juice components total 100%; adding water to the whole botanical food slurry to produce a mixture with a solids content of about 1-50%; heating the mixture to reduce viscosity and improve flow properties; shearing the mixture to create a uniform slurry; and spray drying the uniform slurry to form a spray-dried whole botanical food product. Also provided are powderized compositions made, for example, using the disclosed processes.

Abstract: Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which are beneficial to the health of humans. The salt substitute also contains minerals, such as potassium or magnesium, which facilitate sodium excretion from the body and thus reduce the harmful effects of sodium accumulated in the body. Further, the salt substitute has a mineral balance created by the plant's innate metabolism and tastes salty enough for use as a substitute for table salt, and contains organic nutrients including amino acids, which are nutritionally beneficial and reduce the bitterness of minerals present in large amounts, thereby providing a good taste.

Abstract: The invention relates to a wet grinding method for producing sterol formulations having good wettability. According to said method, a) an additive selected from the group consisting of proteins, proteinaceous adjuvants, carbohydrates, cellulose derivatives, sugar alcohols, fruit concentrates and vegetable concentrates is dissolved or dispersed in water or in an aqueous suspension medium, b) sterol and/or stanol particles having a median particle size of at least 1 mm are added to this solution/dispersion, c) the dispersion thus obtained is homogenized and size-reduced in a mill that works according to the rotor/stator principle, and d) is then optionally dried, with the proviso that the sterol and/or stanol particles are present in the final formulation with a particle size distribution of D90% of not more than 50 ?m.

Abstract: Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more dried potato pieces and, optionally, freshly cooked potatoes, forming the mixture into pellets, and drying them.

Abstract: A method is used to separate fractions from a seed. This can be done by: a) Physically breaking down the Chia seed into smaller particles; b) Adding a liquid carrier to the broken Chia seed to form a Chia liquid carrier blend; c) Optionally providing further processing of the Chia liquid carrier blend to further reduce the particle size of the Chia particles d) Optionally centrifuging the Chia liquid carrier blend; e) Optionally forming at least three discernible layers of materials within the centrifuged Chia liquid carrier blend; f) Optionally separating the composition of at least one layer from remaining layers; and g) Optionally combining the separated layers together into a desired combination/ratios h) Drying the separated layers or combined layers into a flowable powder.

Abstract: A method of relatively rapidly and uniformly extracting moisture from an animal chew having an edible composition is provided. Process cycle time and scrap levels may be reduced and the level of uniformity in the animal chew may be improved by including one or more openings selectively sized and positioned in the chew prior to drying.

Abstract: A drinkable food product comprises a liquid and a hydrolyzed, dried, agglomerated grain powder.

Abstract: The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2-5 cm away from the ground when the tender plant grows to 25-45 cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant.

Abstract: Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked.

Abstract: A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava roots using a minimum of washing steps. The resultant cassava flour has a high fiber content while having less than about 10 mg HCN equivalents/kg.

Abstract: The present invention provides a non-naturally occurring animal feed and attractant that mimics the shape of a naturally occurring object, such as a food source, and has a size and shape that is easier to hold than traditional feeds. The invention provides a non-naturally occurring animal feed having a more durable, chemical-free water resistant seal that is safer and more environmentally sustainable. The invention provides a non-naturally occurring animal feed having a combination of minerals, vitamins, and other ingredients designed to promote deer healthiness and antler growth. Furthermore, the present invention provides methods and processes for manufacturing embodiments of the inventive non-naturally occurring feed.

Abstract: A method of manufacturing breadcrumbs, including the steps of forming a mixture, extruding the mixture to form loaves, surface drying the loaves in a first drying step, comminuting the loaves to form particles having a smaller size than the loaves, and further drying the particles in a second drying step to obtain the breadcrumbs.

Abstract: In the conventional technology, macromolecular polysaccharides, which the aloe vera gel inherently has, are broken down into small molecules for the following reasons: First, cellulose is broken down by the enzyme such as cellulose; Second, agitation in the cellulose breakdown process by the enzyme of cellulase and the like is performed in a heated state for an extended period of time; Third, nearly the same technique is employed also in the aloin absorption process by the activated charcoal; Fourth, a plurality of times of filtering causes intense oxidation to the gel juice. For the reasons described above, the molecular weight of macromolecular polysaccharides, which the aloe vera gel inherently has, is reduced to 80,000 dalton or less. Therefore, by use of the conventional technology, it is impossible to provide macromolecular polysaccharides that the aloe vera gel has in a state where aloin is removed.

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: An instant beverage powder with non-polymer catechins contained at high concentration has improved flavor and taste owing to reductions in bitterness and astringency, and also provides improved flavor and taste and improved stability in external appearance after reconstituted into a beverage. The instant beverage powder contains the following ingredients (A) and (B): (A) from 0.5 to 20.0 wt % of a purified product of green tea extract, said purified product being obtained by purifying the green tea extract in a mixed solution of ethanol and water at a weight ratio of from 99/1 to 75/25, and (B) from 0.01 to 10.0 wt % of a hydroxycarboxylic acid or a lactone, or a salt thereof. The content of non-polymer catechins in the instant beverage powder is from 0.5 to 15.0 wt %.

Abstract: Quinoa grain products having a reduced bitter flavor with a sweet taste or crunchy texture. Despite numerous beneficial properties, quinoa grain has not been utilized in a wide variety of products. Provided are efficient processes for quinoa to obtain additional products and to process the quinoa grain to yield components for food ingredients. The dried edible quinoa product is particularly useful to flavor and/or texture bakery products, nutrition bars, granolas, confections and chocolates. It can withstand additional and/or extreme food processing and can be used as a replacement for allergenic nuts, seeds, and sesame seeds. The sweet quinoa product is particularly useful to flavor and/or sweeten, or function as humectants, in bakery products, nutrition bars, beverages, and coffee and tea products and can serve as a replacement or partial replacement of corn syrup and brown rice syrup. Lastly, the quinoa products are considered to be hypo-allergenic.

Abstract: The present invention relates to a process for preparing modified potato flakes or modified potato granules, comprising the steps of: a) washing potatoes; b) removing the peel and any impurities where applicable; c) optionally cutting the potatoes up; d) optionally blanching the potatoes; e) optionally cooling the potatoes if step d) is performed; f) cooking the potatoes under steam; g) sieving or pulping the potatoes cooked under steam; h) optionally adding additives other than fibrous materials; and i) drying the pulp obtained, wherein, after step b) and before step i), fibrous materials are added in at least one further step and are mixed substantially homogeneously into a product of the process as present at the time when they are added; modified potato flakes or potato granules prepared in accordance with said process, and their use.

Abstract: A method for producing an extruded food product comprising from about 25% to about 77% meat and vegetable protein by continuously introducing components of the food product to an extruder wherein the components include meat and vegetable protein; mixing the components to produce a mixture in the extruder; heating the mixture in the extruder to produce the food product; extruding the food product from the extruder through the extruder die; and cooling the food product. The product may further comprise plasticizers and be substantially free of cross-linking compounds. Generally, the product is a meat analog having a fibrous texturized appearance characteristic of meat.

Abstract: Procedure for production of dry feeds for animals without using a drier by adding 25% of a digestible starchy or another extrudable powdery “glue” to a continuous extruder cooker, where it is cooked at high pressure and temperature until sufficient gelatinization and thermo-plastic condition is achieved. The glue product is then carried through a vacuum zone, in which the sudden pressure drop causes evaporation and temperature drop, so that the moisture content in the glue product drops. After the vacuum zone 75% of an unheated primary feed mixture is added to the glue product, and the two products are mixed. After the mixing zone the finished product is carried through a die and cut to pellets by a rotating knife.

Abstract: The present invention relates to a process for manufacturing an animal feed or a foodstuff, comprising the steps of (i) preparing at least one first stream of material and at least one second stream of material, (ii) dispersing the second stream of material in the first stream of material in a laminar fashion in a device for at least partially incompletely blending the first and second streams of material, so that the second stream of material is distributed in the first stream of material preferably in the form of droplets ranging in size from 0.3 mm to 8 mm, (iii) discharging the first stream of material containing the second stream of material in the form of droplets through a nozzle, and (iv) solidifying the first stream of material containing the second stream of material in the form of droplets.

Abstract: A dehydrated slice of a vegetable or a fruit is provided, which is adapted to be rehydrated by a rehydration process, having a circumference which is substantially the same as the circumference of the respective slice of the raw vegetable, and having a thickness which is reduced about 20 to 90% in comparison to the thickness of the respective slice of the raw vegetable or fruit. The dehydrated slice has a planar surface. Furthermore, a method is provided to produce said dehydrated slices. Said dehydrated slices are adapted to be rehydrated by a rehydration process herein provided, whereby performance of said process leads to a rehydrated slice with a thickness of the respective raw vegetable or fruit.

Abstract: A process for the production of crumb is disclosed in which a wet crumb feedstock comprising bulk sweetener, protein and water is formed and then simultaneously dried and comminuted in a thin layer rotary paddle dryer (20). The wet crumb feedstock is preferably formed into discrete, free-flowing granules prior to the simultaneous drying and comminuting. Apparatus for the production of crumb is also disclosed.

Abstract: The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moisture content than heretofore has been suitable for extruder in-feed ingredients, thus retaining at least a portion of the natural volatile materials that contribute to taste and aromas. Further, the dried fruit is extruded and can be dried into crispy, crunchy, chewy, or hard particles or pieces high in fruit content that heretofore have been unavailable, and the products and process can be independent of starch and grain based prior technology. The products of the present disclosure can be eaten as healthy snacks or used as high-fruit-content additives in RTE cereals, baking mixes, toppings, and other food products. The process provides a high degree of efficiency and reduced costs.

Abstract: The invention relates to a process for the granulation of an animal feedstuffs additive comprising amino acids or vitamins in a circulating fluidized bed, wherein the additive is preferably a fermentation product and optionally comprises further constituents from the fermentation broth.

Abstract: Methods for processing beta-glucan sources to obtain compositions comprising a high bulk density of beta-glucan are provided. High-bulk density compositions comprising particles of beta-glucan and products comprising the high bulk density beta-glucan compositions are also disclosed.

Abstract: Disclosed is a method for making low acrylamide potato flakes. When the treated potato flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated flakes are used. The present invention is directed towards treating potato slices in an acidic solution prior to the mashing step. Optionally an acrylamide reducing agent can be added to the cooked and mashed potatoes before drum drying the potato mash and grinding the dried mash into potato flakes.

Abstract: Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with an endoenzyme solution effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization and denaturation in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a partially hydrolysed bran fraction for integral flour or animal feed diet, remilling and sieving the coarser particle to produce an instant corn flour for snack, and admixing the fine particle with lime to obtain a masa flour for tortilla and other corn foods.

Abstract: A good-taste, good-appearance bread crumb analog having an improved crispy oral sensation. The bread crumb analog is prepared by heat-treating raw material containing at least 15 percent by weight of dehydrated potatoes, e.g., potato flakes and/or potato powder.

Abstract: A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

Abstract: A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can be used for producing an ultrafine-milled coarse fraction. Further, using the process with a variety of other grains is discussed.

Abstract: A method of preparing a food concentrate material, by the following steps: forming a slurry of water, dehydrated potatoes and whole grain tapioca flour; adjusting the pH of the slurry to a neutral value; heating the slurry; performing particle reduction of the slurry; steam heating the slurry to destroy viable bacteria and enhance starch formation; flashing residual steam and volatile constituents from the slurry; cooling the slurry; incubating the slurry with cellulase, bacterial amylase, and fungal amylase; and, heating the slurry to degrade the enzymes.

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 provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less than 8% water. The invention further provides a process to obtain a denatured carob flour that includes the following steps: a. cleaning the whole fruit; b. crushing the carob fruits; c. separating the carob seeds and kibbled carob pulp, d. toasting between 130 to 200° C.; e. an extracting process; f. separating; g. milling 90% of particles below 250 pm; h. separating; i. drying below 8%; and j. classifying (sieving).

Abstract: A process is provided for the recovery of useful products, including fertilizers and nutritional supplements, from the organic matter and minerals contained in seawater and other brines. The dissolved organic carbon-based chemicals and suspended particulate carbon-based organic matter are co-precipitated together with the contained magnesium and/or calcium, along with incidental trace minerals, entrained water and water of hydration. An alkali base and/or alkaline earth base are added to the brine until a pH of 10.75 to 11.0 is achieved. The settled or non-dry filtered or centrifuged precipitate is utilized as a slurry and the supernatant brine is discarded.

Abstract: A method for making a dehydrated mashed potato product by cooking fresh potatoes including defects, ricing the cooked potatoes by urging the same through multiple openings in a ricing barrier to form riced moist potato pieces exiting the ricing barrier separated from potato defects which do not pass through the ricing barrier, reforming (e.g., by extrusion) the riced moist potato pieces by applying pressure to form riced, reformed moist potato pieces, and drying the riced, reformed potato pieces to a moisture content of about 5–10%. A dried mashed potato product comprising dried potato pieces which reconstitute in water at 180° F. under light stirring conditions to a mashed potato product having soft lumps characteristic of fresh mashed potatoes at a concentration of about 10 g to 80 g of soft lumps per 400 g of rehydrated product.

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: Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more dried potato pieces and, optionally, freshly cooked potatoes, forming the mixture into pellets, and drying them.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Abstract: The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders.

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.