Abstract: This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ flour. The endosperm/germ flour then is moisturized and cooked with direct and indirect heat to gelatinize about 10 to about 50 weight percent of the starch in the flour.

Abstract: A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced energy use for pre-cooking and washing by recycling hot water. Next, moisture content is stabilized, and the corn is milled and dried in a super-heated stream of air with reduced energy consumption by recycling waste hot air. Dust trapping is performed on a portion of waste hot air which is reused for preheating combustion air. Wet scrubbing of the remaining waste hot air is performed where heated water is reused and exhaust air vented. Cooling and further drying of the dried-milled particles follows. A fine grind or flour is separated and recovered from the coarse grind which is also aspirated to isolate a hull fraction as corn waste along with particulate collected after entrapping and scrubbing waste hot air. Re-milling and sieving the coarse grind produces a corn flour for tortilla and the like.

Abstract: A method of treating barley, in which the barley is kept heated between half an hour and two hours, whereupon it is pulverized into a powder, preferably after being cooled.

Abstract: A novel peanut powder composition comprising 50-70% by weight peanut powder, 15-25% fructose by weight, 6-10% by weight sugar and 2-6% by weight dextrose is provided wherein the peanut powder can be used in making flavorful foods and beverages.

Abstract: A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot material (26), sizing the particles in the carrot material (34), bleaching the sized carrot material (41), reducing the moisture content of the bleached carrot material (46), flash drying the carrot material (43) and milling the dried carrot material to produce the dietary fiber product (49). A product produced by the process and apparatus for performing the process are disclosed, as are food products made from the carrot-based dietary fiber.

Abstract: Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial xylanase as a processing aid. The low-temperature and near neutral-pH precooking with a xylanase 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 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 partially isolate a bran fraction for animal feed or integral flour, remilling and sieving the coarser particle to produce an instant corn flour for arepa, and admixing the fine particle with lime to obtain a masa flour for tortilla and other snack foods.

Abstract: The present invention relates to a malted beverage powder and a process for preparing it. In the process of the present invention, liquid beverage ingredients and a first portion of dry malted beverage ingredients are wet mixed to provide a wet mixture having a moisture content of about 20% or less. The wet mixture is vacuum dried to provide a dry cake which is comminuted to a base powder. The base powder is then dry mixed with a further portion of dry malted beverage ingredients. The malted beverage powder so obtained has a substantially homogeneous color and characteristics such as flavor and texture similar to those of conventionally-prepared malted beverage powder.

Abstract: Corn grit is continuously processed to corn collects, or corn flour, by first treating the corn grit in a conditioner at a basic pH and a temperature in the range of about 180° F. to about 200° F. in the presence of steam and at a relatively low moisture content, i.e., no more than about 15 weight percent, preferably about 14 weight percent for a time period sufficient to effect partial gelatinization. Thereafter the obtained, partially gelatinized corn grit is passed through an extruder to produce corn collets that can be comminuted to corn flour. The corn grit moisture content in the extruder is about 20 to about 25 weight percent, and the corn collets are extruded at an exit temperature in the range of about 200 to 215° F. and a moisture content of about 9 to about 12 weight percent. The extruded corn collets have a dextrin value of about 8 to about 10.

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

Abstract: The invention provides a process for the preparation of quick cooking rice having a natural appearance and smooth mouthfeel. The rice is produced by mechanically manipulating wet rice at a moisture content of from more than 17% to 32% by weight, preferably by wet milling the rice to remove the bran, followed by drying. The wet milling results in a product with quick cooking properties, superior cook yield and eating properties. The mechanically manipulated wet rice can also be instantized after the wet flexing step to produce an instant rice. Accordingly, the invention provides quick cooking and instant rices obtainable by the claimed processes.

Abstract: The invention relates to a method of removing the fibrous shells from cereal grains. This method according to the invention comprises a pretreatment step, wherein the moisture content of the cereal grains is increased, e.g. in the case of corn grains from 16 to more than 20% by weight, followed by the step of exposure of the pretreated grains to a thermal shock by means of a cryogenic medium and thereafter mechanical treatment step thereof.

Abstract: A method of making crunchy bacon bits from raw bellies. The raw bellies are sized and mixed with water and curing ingredients to form a product mixture. The product mixture is placed in a vessel with agitation. Then, the mixture is heated to above 120° F. wherein protein within the product mixture is substantially denatured. The product mixture is then cooked under a vacuum until the product mixture attains a product moisture content of 5% or less and a water activity level of 0.30 or less.

Abstract: Improved wheat milling processes for the production of white flour involves selecting a hard white wheat variety for milling, milling the hard white wheat into white patent flour, isolating a high bran stream, size reducing the high bran stream and sifting the size reduced high bran stream into a fine bran and bran flour fractions. The bran flour fraction is then blended with the white patent flour to form a high fiber finish flour which nonetheless is characterized by a white color. The wheat milling processes provide improvements in current wheat milling to increase the milling extraction rate for flour without a decrease in flour quality.

Abstract: Precooked and partially-dehulled masa flour for tortilla and the like is produced by pressure pre-cooking in a continuous process with saturated-steam. The precooking effects corn hull hydrolysis and partial cooking with a lime solution, reduced kernel washing and solid loss in wastewater. Next, moisture content is stabilized, and the corn is ground and dried in a super-heated stream of air to produce a partial cooking, cooling and further drying of the dried-ground particles. Separating and recovering yields the fine grind or masa flour from the coarse grind which is segregated to isolate a hull fraction as corn hull waste. Reground coarse grind is sieved to produce further yield of the instant masa flour. The flour is well suited for use in making tortilla and other corn-based snack foods.

Abstract: Precooked and dehulled corn flour for arepa and tortilla is produced in a continuous process. First, the whole cleaned kernel is wetted and crushed to obtain two fractions. The fine fraction only is air-dried and sieved, while segregating both fractions through aspirations to isolate a floury-grit and hull fraction, incorporating the isolated fractions for animal feed by-product, and further producing an endosperm-germ fraction. The endosperm-germ fraction is conditioned and precooked fraction, cooled, air-dried and stabilized as to moisture content in the flaked material. It is then ground to particulate form, separating and collecting fine particles from coarse particles which are further processed, subjecting only the fine particles to centrifugation to yield an integral arepa flour, and, if desired, admixing the fine flour with lime to make a masa flour.

Abstract: Precooked and partially-dehulled corn flour is produced using an acid-cooking in a continuous process, by acid-precooking to effect corn hull hydrolysis with sodium metabisulfite or sodium hydrogen sulfite or sodium sulfite, with reduced kernel washing and solid loss. Moisture content is then stabilized, followed by grinding and drying in a super-heated stream of air, cooling and further drying the dried-ground particle. A fine grind or flour is separated and recovered from the coarse grind which is also segregated to isolate a hull fraction as corn hull waste, regrinding and sieving the coarse grind to produce an instant corn flour for arepa, and admixing the fine grind with lime to obtain a masa flour for tortilla and the like.

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 by steam cooking raw potato pieces, mashimg, drying and comminuting into flakes. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

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: This invention discloses an edible composition containing agglomerated granules which, when added to an edible composition, substantially do not alter its sensory characteristics and a process for producing such edible compositions. This invention also discloses the agglomerated granules that are added to these edible compositions.

Abstract: A method of preparing a granulated sugar blend provides a homogenous flowable product. The pulverized sugar is mixed with a wetting agent and granulated at low pressure. The additives to form the blend may include flavors, fragrances, colorings, functional food additives and pharmaceutically and nutritionally active ingredients.

Abstract: A method and system for tracking and identifying food products as they are being processed is disclosed, wherein no tags or encodings are attached to the food products, and wherein there is no extraneous manipulation of the food products. The tracking system of the present invention utilizes sensor input from substantially any sensor capable of detecting a food product in some manner. That is, the tracking system uses binary detect/no detect inputs for determining whether a food product can be identified at each sensor along a predetermined path. Thus, given that a food product has been identified at a particular sensor, the tracking system generates an hypothesis indicative of when the food product is expected to be at the next sensor along the predetermined path. Accordingly, if the next sensor detects a food product within an allotted window, then the food product detected is assumed to be the one to which the hypothesis applies.

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

Abstract: A method for making a food product for human consumption includes the steps of reducing a particle size of pasteurized citrus pulp cells to a predetermined particle size distribution. The reduced-size cells are blended with a sweetener and a concentrate having a predetermined Brix level, and the blend is cooked until a desired moisture content is reached.

Abstract: Compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 .mu.m>) and are useful as emulsifier ingredients in dry mixes for dough and batters for prepared foods such as layer cakes, muffins, breads and pancakes. Also preparation methods involving heating the low molecular carbohydrate to above its melting point, admixing the emulsifier to form a magma, rapidly cooling the magma sufficiently low enough to form a solid matrix and size reducing to form a powder of the requisite size.

Abstract: A method of producing animal feed pellets wherein solid and liquid ingredients of the feed are premixed except for a liquid binder ingredient which is mixed in last. The resulting mash is extruded in a ring die pellet extruder without steam conditioning and the extruded pellets are cooled and/or dried as may be required. The liquid binder will have viscous and cohesive properties and preferably will be a condensed liquid byproduct from the grain, food or feed processing industries.

Abstract: A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying chamber feeds into a rotary drying drum. A raw material feed chute is also provided for feeding raw material of relatively low moisture content directly to the rotary dryer. Methods of drying a raw material and of processing raw animal parts are also disclosed.

Abstract: Disclosed is a process for preparing rapidly reconstitutable, dehydrated legume products. Raw legumes are hydrated by treating, first with an alkaline solution to raise their pH to from about 6.7 to about 7.7 and their moisture content by at least about 5 wt. % to from about 30 to about 45 wt. %, and then by neutralizing with an acidic solution to lower their pH to from about 5.5 to about 6.5 and raise their moisture content by at least about 5 wt. % to from about 45 to about 60 wt. %. The hydrated beans are then cooked and dehydrated to produce legume products having the appearance and taste of their freshly prepared counterparts.

Abstract: A water-based, low fat, peanut butter-like product having a pleasing texture and mouth-feel and being shelf stable at room temperatures and a method for producing the same. The peanut butter-like product includes defatted peanut flour, water, a humectant, a soluble salt, a natural gum, at least one ingredient selected from the group consisting of corn, malt, rice and potato syrup, a modified food starch, lecithin and conventional peanut butter. The peanut butter-like product has a water activity in the range of 0.80 to 0.85 and has 70 to 95% less fat than conventional peanut butter.

Abstract: A process for the production of an edible food supplement preservative from a rootcrop by processing such rootcrop into dry powder, the process steps including, placing the rootcrop in a closable vessel, subjecting the rootcrop to chopping or cutting while the vessel is evacuated, effecting a primary drying followed by the injection of an inert gas thereinto, crushing the rootcrop, spraying a synergist onto the crushed mass, spraying a drying distillation liquid thereonto, effecting a secondary drying of the resulting mass and mixing the dried mass to a dispersed state.

Abstract: Potatoes are blanched, washed, treated with amylase, dehydrated, hydrated to 12% to 30%, tempered to a uniform moisture and toasted at 140.degree. C. to 220.degree. C. to about 2% moisture. The resulting product is flavored, salted and may have controlled amounts of oil, preferably between 3% and 7% by final weight, added during the process, preferably after toasting.

Abstract: A process of making an enriched artificial rice product comprising by dry weight 50% to 98% of at least one starch or starch derivative, 2% to 45% of at least one enriching material, and 0.1% to 10% of at least one gelling hydrocolloid whereby the enriched artificial rice product can be prepared with the cooking water being at least twice the volume of the rice.

Abstract: The present invention relates to a substantially intact proteinaceous particulate material that is effective as an oil spill dispersant composition. In a preferred respect, the invention is a grain product (such as oats) from which lipids are removed through organic solvent extraction. When such compositions are applied to an oil spill, they will adsorb oil, emulsify it, and finally disperse the oil with high efficiency. Moreover, the compositions are substantially non-toxic.

Abstract: A process for making dehydrated potato products from potato flakes so that they can be sulfite-free by mixing the potato flakes with a sufficient amount of water to increase their moisture content to a predetermined level, lowering the temperature of the moistened potato flakes to a temperature and for a period of time sufficient for retrogradation of free soluble starch contained in the potato flakes, reducing the size of the potato flakes in a manner to minimize breakage of potato cell walls, and drying the resulting potato product. The dehydrated potato product can be reconstituted without using a boiling liquid to make a dough for french fries or to make a mashed potato product.

Abstract: The present invention relates to nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nut products have the organoleptic character of full fat nut products but a much lower calorie content.

Abstract: Tomatoes are washed, sliced, sun dried on drying screens to a moisture content of 7% to 12% and mechanically chopped to 1/4" to 1/2" nodules which increases the moisture content from 18.5% to 21.8% and then packaged.

Abstract: A short-time, low-pollution method of preparing masa flour is provided which yields flour equivalent to conventionally fabricated masas with a total processing time significantly less than prior techniques. The procedure preferably comprises subjecting alkali-treated, debranned and moisturized grain (e.g., corn) to near infrared radiation in order to partially cook the grain. The grain can then be milled to desired particle size specifications. Masa prepared in accordance with the invention may be produced in as little as one-half hour, as compared with prior methods involving many hours of preparation time. The preferred alkali treatment of the grain prior to infrared processing substantially reduces pollution inherent in prior art methods.

Abstract: A comestible processing system includes equipment of components for receiving, soaking, draining and tempering food or feed material. Furthermore, infrared material processors are provided for energizing the material with energy in the infrared range. The retention vessel is provided for receiving the heated, energized material for retaining the same in a temperature-elevated condition. A cooler receives the heated material, cools it and flashes off steam therefrom. A processing method includes the steps performed on the material by the above components, and includes additional, optional steps of flaking, grinding and mixing/formulating the material in preparation for packaging same.

Abstract: Bone-containing animal material, such as slaughterhouse waste which has been scoured and dewatered by pressing, is separated into a bone-containing phase and a meat protein-containing phase by stirring the material with water after comminution to form a suspension (2) which is subjected to a separation in a hydrocyclone (8). The suspension is hereby separated into a bone-containing phase leaving the cyclone through its bottom nozzle, and into a meat protein-containing phase leaving the cyclone through its vortex detector and being processed into a protein product in a manner known per se.In the phase rich in meat protein at least about 70 weight-% of the dry matter is protein, whereas the bone-containing phase has a protein-content in the dry matter of less than 40 weight-%, including the ossein contained in the bones.

Abstract: A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food product, e.g. a potato is prepared into separate pieces for drying. The separate pieces are then coated with a dry mixture which includes a separation particulate which maintains separation between adjacent pieces such that the pieces may be more efficiently and effectively hot air dried. The dry mixture also includes ingredients which react with moisture on the food product surface to form an adhesive surface for adhering the dry mixture to the food product. For the preparation of hashbrown potatoes, the dry mixture may include spices, browning ingredients, and patty-binding ingredients. For the preparation of casserole potato dishes, the dry mixture may include spices, dehydrated vegetables and cheeses, and a thickening agent.

Abstract: Instant noodles which are formed in a block of a plurality of noodles having a plurality of indented portions in the longitudinal direction and separate at the indented portions into short noodles upon cooking in a cooking pot containing boiling water.

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: Foodstuffs which have been frozen are partially dehydrated in a gaseous medium having a dry bulb temperature higher than about 200.degree. F. and a wet bulb temperature higher than about 120.degree. F. prior to finish drying at a dry bulb temperature of less than about 180.degree. F. to a storage stable moisture content of less than 12% by total weight. Dehydrated products ranging in size from 1/16" thick slices to 3/4" dice produced by this dehydration process reconstitute in less than about 15 minutes with an amount of water equivalent to at least 85% of the previously removed moisture.

Abstract: Disclosed are snack products comprising a dried agglomeration of fruit or vegetable pieces as well as a method for making these snack products. This method involves utilizing a sugar soaking step to prevent the collapse and shrinkage of the individual pieces of fruit or vegetable during the drying process. The method further comprises mixing the pieces of fruit or vegetable with a foam composition prior to drying. This results in distribution of the pieces within the snack in an open mat structure so that the snack product is characterized by a ratio of solids volume to total volume of from about 0.5 to about 0.85. The final snack product has a low water activity and bulk density and provides a crisp, tender eating quality.

Abstract: Water is added to pre-steamed flaked oatlets which are then blended together for approximately 30 minutes and allowed to condition for a further period of 45 minutes. The conditioned oatlets are fed to an extruder cooker where they are subjected to frictional and shear forces which raise the temperature at the die exit to 90.degree. C. and raise the pressure to 90 psi. At the die face the exudate has a moisture content of 18.5% by weight and it is cut into pellets having a weight of 0.1 g. The pellets are conveyed to flaking rolls where flakes are formed and dried to a moisture content of 7%. The flakes are blended with 25% by weight of the pre-steamed oatlets to form an instant water reconstitutable cereal product.

Abstract: A process for manufacturing potato fibers and potato fibers manufactured in the process. According to the process, potatoes are subjected to washing, dividing into potato juice, starch and pulp, and subsequently separating of starch from potato juice and pulp. The process is distinguished in that solid impurities are removed from the pulp, potato juice being defoamed and added to the pulp to form a pulp/potato juice mixture which is relieved of solid impurities by density separation. Subsequently, the pulp is dewatered to remove part of the potato juice, and the dewatered pulp is refined such that the content of potato juice and dissolved salts in the pulp is reduced in that the pulp is prepressed to a dry solids content of 20-30% and thereupon washed by adding water to obtain a dry solids content of 11-16%, whereupon the pulp is finally pressed to a dry solids content of 20-30%. Finally, the refined pulp is subjected to drying and grinding to the final potato fiber product.

Abstract: Pulses or oilseeds are subjected to a first treatment with steam, ground and mixed with water to prepare a paste having a dry matter content of from 50 to 70%. The paste is shaped, subjected to a second treatment with steam, dried and cut up into individual articles before or after drying.

Abstract: A method for dehydrating foods by the steps of subdividing the starting food to a suitable size, as by slicing or chopping; blanching the subdivided product in a blanching solution such as brine, acid, sugars; placing the material in a sealed vessel, and while pressurizing the vessel to an elevated pressure of about 1-4 atmospheres above normal, contacting the food pieces with a solution of a sugar adapted to extract moisture therefrom by osmotic action; after sufficient moisture is removed osmotically, rapidly decompressing the vessel to significantly below atmospheric pressure, contacting the decompressed food pieces with a heated liquid oil until the moisture content thereof is not more than about 3% but before the pieces undergo superficial degradation in flavor and color, removing such oil from the pieces to reduce their oil content to about 5-25% by weight, preferably by centrifugation, and cooling the same to room temperature.

Abstract: For cream potatoes looking and tasting practically the same as home-made, a creamable dried potato product comprises a major proportion of dried potato flakes or granules processed in the usual manner as basic component and a minor proportion of potato granules as additive component, wherein both components are mixed dry and the additive component is prepared from potato pieces which are partly cooked, then dried and reduced to a particle size of between 0.25 mm and 2.5 mm, wherein the cooking rate of these potato pieces corresponds to the area defined by the definite integral 0 to TdT=100.degree. C. min. to 600.degree. C. min, when plotting the temperature in .degree.C., measured at the thermal centers of the potato pieces against the heating time in minutes.

Abstract: Shredded oat cereals having the unique shredded appearance and eating qualities of shredded wheat are obtained by the process of the present invention. White streaks in the final product, which result from uncooked grain or over-gelatinization, are eliminated by a multi-stage pressure cooking step, using different amounts of water in each stage. The multi-stage pressure cooking step avoids excessive extraction of water soluble gums and starches and is followed by a cooling step which stops further cooking, partially dehydrates the cooked grain and produces a non-sticky surface on the cooked grain. The non-sticky surface permits movement of the cooked oats through material handling equipment. No tempering of the cooked oats is required before shredding. The cooled product is dried, shredded, and baked. Whole oat groats are preferably used in the multi-stage pressure cooking step of the present invention.

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.