Abstract: A process for manufacturing dehydrated precooked flaked pinto beans begins with cleaning a quantity of beans. The cleaned beans are then pressure cooked. Following cooking, the beans are deposited on a perforated conveyor for transportation through a first dehydrator which reduces the moisture content of the beans to about 20%. The cooked dehydrated pinto beans are then directed through a roller mill to convert the beans into flakes. Alternative to being dehydrated in a first dehydrator before being converted into flakes, the beans may be separated on a water separating conveyor and not undergo any dehydration. The cooked dehydrated bean flakes are then transported through a dehydrator which reduces the moisture content thereof to less than about 10%.

Abstract: The present invention relates to a process for dehydrating naturally occurring organic materials which contain a biologically active component, and in particular proteins, which does not change the original structure of the active component, by drying such material in particulate form in the presence of an antimicrobial agent and preferably an ionizable salt at temperatures at or below which denaturization occurs until the water content of the material is reduced to less than 15%.

Abstract: Quick-cooked dehydrated vegetables having a moisture content of about 12% or less which have been compressed, but maintain a substantially intact cellular structure, and which on being placed in water at a temperature of 90° C. to 100° C. are capable of rehydration substantially to their original fresh dimensions, and are of edible tenderness and texture instantly or within five minutes, are described. Also described are processes for the production of a dehydrated, rapidly rehydrating vegetable product by compression of a partially dehydrated vegetable product.

Abstract: The present invention provides yellow tomato plants producing fruit suitable for processing.

Abstract: A process of improving the appearance of a dried fruit, the process comprises subjecting the dried fruit to underpressure at a value and a time period sufficient for, and effective in, improving the appearance of a dried fruit.

Abstract: An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of crisp cereal pieces by applying in sequence, liquid oil, dry binder mix and a liquid sugar mixture.

Abstract: A process for the production of a fat-containing milk powder by preparing a liquid milk, feeding the prepared liquid milk into an evaporator having at least one stage to obtain a pre-concentrate, homogenizing the pre-concentrate, further evaporating the homogenized pre-concentrate in an evaporator having at least one stage to obtain a concentrate having a total solids content of at least 50%, and then spray drying the concentrate.

Abstract: Tomato raisins (dried grape tomatoes) and methods of producing raisin tomatoes are described. The method involves (a) removing the skin from a grape tomato to produce a skinless grape tomato; and (b) drying the skinless grape tomato to produce a tomato raisin. The dried, skinless grape tomato has from 8% to about 16% water content.

Abstract: The invention relates to a method to prepare a frozen aerated confection wherein pectin is subjected to oxidation. In a further aspect the invention relates to a base composition suitable for preparing the frozen confection and to an aerosol can comprising the base composition.

Abstract: Gas and/or air distribution systems and methods for distributing thermally and/or otherwise treated gas in a food processor by moving at least one food item over a predetermined travel path in a food processor having a food travel path comprising a moving floor and upwardly extending first and second sidewalls located on opposing sides thereof, the travel path having a corresponding first and second side portions.

Abstract: Heat transfer in non-turbulent highly viscous mixed-phase flowing streams can be improved by altering flow characteristics using spiral-shaped elements to eliminate boundary phenomena. The spiral-shaped element promotes helical or spiral flow paths to reduce or eliminate temperature gradients associated with laminar flow characteristics.

Abstract: Mass production food processing methods, systems, and apparatus with increased capacity over conventional design are configured to direct food to travel serially over side-by-side travel paths so as to travel a plurality of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier.

Abstract: The invention relates to germinated brown rice which can be easily and deliciously boiled even by a household rice cooker without impairing its original nutritive value, and has excellent mouth feel and shelf stability. The germinated brown rice can be provided by subjecting germinated brown rice to a heat-moisture treatment and drying the treated germinated brown rice to a water content of 10 to 18% by mass and a degree of gelatinization of 5 to 50%.

Abstract: The invention relates to intermediate-moisture formed food products made from a mixture of partially dehydrated fruit or vegetable pieces and a gelled matrix such that the water activity in the matrix is substantially equivalent to the water activity of the fruit or vegetable pieces in the mixture. The product may be made from one type of fruit or vegetable alone, a mixture of different fruits, a mixture of different vegetables, or a mixture of various fruit and vegetable pieces.

Abstract: A textured whey protein product for use as a meat extender or meat analog is prepared by thermoplastic extrusion of a composition containing whey protein concentrate and optionally an edible polysaccharide, such as cornstarch. Puffing of the extruded product results in a snack food product. Methods of making the meat extender product and the snack food product are also included.

Abstract: Half-baked flours for making breads, cakes, pancakes, biscuits, tortillas, muffins, cookies, patties, pizzas, nans, brioches, chapaties, nachos, bagels, rolls etc. by heat treating the grain which is dry heated for a time and duration which is then ground into flour, which can be used in flour containing products which provide a faster cooking product than using conventional flour.

Abstract: A process for preparing a protein-rich animal feed from waste food is described, wherein the food is cooked with steam, minced, dried, sterilized with radio waves, and put in condition to serve as a feed for protein-producing animals for human consumption.

Abstract: The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.

Abstract: An apparatus for drying and conveying pistachios comprises a plurality of fixed and moveable slotted plates. The moveable plates are interleaved with the fixed plates and reciprocate to push pistachio nuts along the surface of the plates. Heated air is blown through the plates to dry the pistachios.

Abstract: A moist non-rewetted particulate material obtained from an extract of e.g. coffee by drying, is subjected to a heat treatment being carried out without affecting the moisture content of the particulate material at a combination of temperature and time being adequate for effecting fusion so as to form a compact cake-like structure, which is disintegrated into granular material before drying to final moisture content, whereby fines may be separated without being subjected to final drying, and recirculated in the process. Hereby a product having an appearance similar to and a quality comparable to or better than that of freeze dried coffee can be obtained in a less expensive manner.

Abstract: Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: (wherein R is hydrogen or methyl) or at least 5% of the “cis” isomer defined according to the structure: (wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are novel. Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are also novel.

Abstract: The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average minimum dimension of the hygroscopic material and a carrier material to 125 to 2,000 microns.

Abstract: The invention is a distributed airways airflow dryer system for coffee beans and other such bulk crops. The interior volume or container of the dryer or dehydrator system that holds the bulk crops, is filled with an airways network structure that provides uniformly distributed open wall airflow passageways in the bulk crops. The airflow passages communicate with airflow openings in the walls or bottom of the container, to divide and admit the drying airflow into and through the full volume of the bulk crops as a large number of individual airstreams. Corrugated, ribbed, or cross-ribbed airflow plates are preferred embodiments that provide narrow open grooves or channels that expose the beans or kernels of the bulk crop directly to the airflow. This results in faster drying and greater uniformity of the drying effect on the full volume of the bulk crops.

Abstract: This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices, fruits, vegetables, and meats, etc. The resulting infused food products are consumable products which are helpful in alleviating dietary insufficiency and/or to prevent or treat diseases such as cancer, heart disease, Alzheimer's disease, etc.

Abstract: A method is described in which expanded snack and breakfast cereal products are produced with durum wheat flour, durum semolina, durum granular or other products of Triticum Durum and which can be produced in a simple and quick process which, surprisingly, eliminates the disadvantages of prior art. Furthermore, the invention related to a product produced according to the new method.

Abstract: Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.

Abstract: A process for preparing diced or sliced sausage, e.g. pepperoni, includes the steps of preparing the meat mixture by grinding and mixing to specification. The sausage is stuffed into casings or is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35° F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50° F. to 120° F.) air at an initial relative humidity of 50% or less, preferably 30% or less, under turbulent air flow. The dried sausage is then conveyed to a chiller or freezer. Pepperoni prepared in this process has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes. In the most preferred embodiment the conditioned air enters the lower portion of the spiral dryer along with the meat pieces and the resulting product is more consistent than if conventional top/down air flow was used in the dryer.

Abstract: An apparatus for making cotton candy comprises a bowl and a motor with a spinner head mounted in the bowl and coupled to the motor for rotation about an axis. The spinner head comprises a perforated band which extends generally circumferentially around the spinner head to rotate with the spinner head for delivering molten sugar from the spinner head and into the bowl to make cotton candy. A film heater includes a film which is operable for generating heat when an electrical current is delivered thereto. The film heater is applied against a surface of the perforated band for heating the band and melting sugar proximate the perforated band to make cotton candy.

Abstract: The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.

Abstract: This invention relates to powder products of ginkgo leaves and its manufacturing processes, which includes crushing ginkgo leaves capable of maintaining various effects like healing intestinal disorder, which are typical of fibrous material, including fiber or food fiber in good quantity and exhibiting good effects of improvement of bloodstream by flavonol compounds without decreasing the compounds contained in the ginkgo leaves, by the steps of drying ginkgo leaves which have been washed and sliced, and of obtaining a specific form of crushed leaves of ginkgo after drying.

Abstract: The present invention provides a process for producing dried meat. First, a raw meat is sliced into a sliced meat having a thickness less than 1 cm. Then, the sliced meat is allowed to release salt soluble protein in an amount of 1.5 to 5.5 wt % of the total weight of the sliced meat. Then, the sliced meat is reformed into a reformed meat loaf. Finally, the reformed meat loaf is frozen, sliced, dried, and baked to obtain a reformed dried meat. By means of the present invention, the manual cost can be effectively saved and the chance of pollution can be reduced. Also, the obtained reformed dried meat of the present invention has fibrous properties, and the appearance and eating quality are very close to those of the dried meat product obtained from conventional processes.

Abstract: There is disclosed an image heating device, provided with a movable member including an electroconductive layer and adapted to move with a recording member, a magnetizing coil for generating a magnetic flux, provided continuously over the entire width of the movable member in a direction perpendicular to the moving direction of the movable member, and a core member for guiding the magnetic flux. The magnetic flux generated by the magnetizing coil induces an eddy current in the movable member, thereby heating an image supported on the recording member by the heat generated in the movable member by the eddy current. At least a part of the magnetizing coil is provided along the movable member not along the core member.

Abstract: In a method and apparatus for roasting and cooling coffee beans, in which suppress as much as possible the dispersion of aroma components contained in roasted coffee beans right after roasting or gases and also chemical changes, thereby providing coffee beans having far improved quality compared to the prior art products, the cooling unit is characteristic of forming a sealed cooling space, which comprises gas-tight cooling vessel, dust collector unit, cold air generator and air circulation path connecting together these components and sealing them from external atmosphere.

Abstract: Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 g/cm3. The composition essentially consists of 50-70% by weight grits, 5-25% by weight fat, 5-20% by weight coagulated protein in addition to salt, spices and other optional additives. The products are prepared by mixing the ingredients with a liquid to obtain a wet dough. The dough is portioned into the desired form and subject to thermal treatment at temperatures of 90-160° C. followed by drying to a residual water content of 4-10% by weight.

Abstract: Dried products of external-starch-containing fruit or vegetable concentrates are prepared wherein the products can be reconstituted with hot or cold aqueous liquids to form fruit pulps or vegetable pulps. The dried products are made by roller drying of external-starch-containing fruit and/or vegetable concentrates and comminuting to make flakes. The flakes are agglomerated with fruit concentrates or vegetable concentrates to make an agglomerate. The agglomerate is steamed and simultaneously heat treated or, alternatively, gently dried and then heat treated, to the desired final water content.

Abstract: An improved apparatus and method for the hot air roasting of coffee beans is provided and includes structure for inhibiting contaminants from entering the hot air stream used in the roasting of coffee beans, structure for obtaining a uniform roast of the coffee beans, unitary structure for mounting a handle to a roasting chamber and removably and releasably mounting a cover to the roasting chamber, structure for initiating a roasting cycle and terminating the roasting cycle for a predetermined cooling period at any point during the roasting cycle, structure for double sealing a cover to a roasting chamber, structure for assembling a vessel, a metallic base, and a plastic mount ring into an integral roasting chamber, structure for releasably and removably mounting a roasting vessel to a main housing, dual filters for preventing the blockage of a hot air stream through a hull and chaff collector, and a “fan based” method for controlling the roasting temperature.

Abstract: Disclosed is an expandable half-product comprising a starchy farinaceous material, wherein the starch molecules of the farinaceous material are unidirectionally aligned and form a matrix of randomly aligned starch molecules upon exposure to microwave radiation to form a puffed half-product having at least twice the dimensions of the unmicrowaved half-product. Methods of preparing the products are also disclosed.

Abstract: A process for drying antioxidant-rich berries (such as blueberries) to preserve their antioxidant action and their antioxidant compounds is disclosed. The process may conventionally dry the antioxidant-rich berries to remove 0 to 90% of the initial mass of water associated with them, but the important step is subjecting the antioxidant-rich berries to vacuum microwave drying (VMD) at an absolute pressure of 0 to 200 millimeters of mercury (mm Hg) (preferably 30 to 60 mm Hg) and 0.1 to 2 watts of microwave power/gram of berries (preferably 0.

Abstract: A soybean processed food having crisp feelings of eating and good tasting is provided. The soybean processed food is produced by kneading a mixture of a soybean-derived material and a condiment in the presence of water to obtain dough, and drying the dough under a reduced pressure of 0.1 kPa to 10 kPa. It is preferred that the soybean-derived material contains isolated soybean protein as the major constituent, soybean saccharide, soybean dietary fiber, and/or soybean lecithin.

Abstract: A process for manufacturing black leaf tea with improved aroma. The process involves treating freshly plucked tea leaves with jasmonic acid or one of more derivatives thereof, macerating and fermenting the leaves, firing the fermented leaves to arrest fermentation and then drying them to yield black leaf tea. Treating the leaves in this way, preferably prior to a withering step, enhances aroma in the tea and infusions made from it.

Abstract: A reduced-flatulence, legume-based snack food including legumes, additional grain-based ingredients, an aqueous solvent, and processing aids. The legumes have greater than 45 percent by weight of the oligosaccharides and saccharides removed therefrom. The legumes, additional grain-based ingredients, aqueous solvent, and processing aids are processed together to provide the snack food with a developed matrix so that the snack food exhibits a high crunch texture and a low fat absorption when cooked.

Abstract: A dried fruit or vegetable has a water content in the range 4% to 7%, and has a water activity of 0.4. Substantially all of the cells of the dried product are undamaged. An air drying process is gentle and contains four phases, during which the temperature of the drying air is maintained at 60° C. In a first phase the relative humidity of the drying air is allowed to rise to between 50% and 55%, and is maintained substantially constant at this value during a second phase by maintaining exchange of the drying air with fresh air substantially constant. In a third phase of the process, the relative humidity of the drying medium is permitted to decrease relatively rapidly until the fourth phase commences, at which stage the relative humidity is permitted to asymptotically approach a predetermined relative humidity value.

Abstract: A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste and being substantially free of an excessive intake of lipids; and an agent for non-fry cooking comprising trehalose as an effective ingredient.

Abstract: The present invention relates to novel compositions of cactus fruit extract which are dried to a powder form for use in food products and nutritional supplements. The novel powders of the present invention may be used in food products and drinks as well as capsules or tablets.

Abstract: The invention relates to a process for manufacturing coated or filled, dry baked products that are in the form of a ready-for-use pieces or divisible into ready-for-use pieces. In the process of the invention, a baked bread sheet is patterned for the formation of ready-for-use pieces while the starch of the bread sheet is in elastic state, the patterns being attached to one another and the bread sheet remaining continuous, whereafter the bread sheet is coated, and the coated bread sheet is divided along the patterning lines into detached products. For manufacturing filled products, a second patterned, hardened bread sheet is arranged on top of the coated bread sheet in such a way that the patterns match. The invention also relates to products obtained in this manner. Typical products of the invention comprise crispbreads, torn rusks, such as thin crispbreads, torn breadrings dried on a bread pole, and baked snacks. The invention also related to high-fibre baked snack products.

Abstract: An improved apparatus and method for the hot air roasting of coffee beans is provided and includes structure for inhibiting contaminants from entering the hot air stream used in the roasting of coffee beans, structure for obtaining a uniform roast of the coffee beans, unitary structure for mounting a handle to a roasting chamber and removably and releasably mounting a cover to the roasting chamber, structure for initiating a roasting cycle and terminating the roasting cycle for a predetermined cooling period at any point during the roasting cycle, structure for double sealing a cover to a roasting chamber, structure for assembling a vessel, a metallic base, and a plastic mount ring into an integral roasting chamber, structure for releasably and removably mounting a roasting vessel to a main housing, dual filters for preventing the blockage of a hot air stream through a hull and chaff collector, and a “fan based” method for controlling the roasting temperature.

Abstract: A method for providing an expandable half-product is described comprising a starchy farinaceous material, wherein the starch molecules of the farinaceous material are unidirectionally aligned and form a matrix of randomly aligned starch molecules upon exposure to microwave radiation to form a puffed half-product having at least twice the dimensions of the unmicrowaved half-product.

Abstract: A food preparation system, a controller, a computer readable memory, and a method for providing precise on-line control of a heat transfer process on a food item is disclosed. The food preparation system comprises a heating and/or cooling chamber, a sensor, and a controller. The chamber is configured to transfer heat to or from the food item during a phase of the heat transfer process. The sensor is configured to sense an actual temperature in the heating and/or cooling chamber at each real time epoch of the phase. The controller is configured to control the heating and/or cooling chamber according to a scheduled time-temperature profile over the phase. It is also configured to, at each real time epoch of the phase, simulate an internal temperature in the food item based on the sensed actual temperature at that real time epoch. It is further configured to terminate the phase when the simulated internal temperature at a particular real time epoch reaches a target internal temperature.

Abstract: An apparatus for the preparation of multiple pollen samples for cryogenic preservation comprising a plurality of chambers for the storage of pollen samples. A vacuum pump reduces the pressure within the interior of the chambers through a vacuum manifold that operatively connects with the pollen samples in the interior of the chambers. An air source vents the interior of the chambers to atmospheric pressure through an air manifold operatively connected with the pollen samples in the interior of the chambers. A vacuum controller controls the pressure within the interior of the chambers through operative connections to the vacuum manifold, the air manifold, the air source, and the vacuum pump. The vacuum controller pulses the pressure with the interior of the chambers between a first and a second reduced pressure level. A sensor operatively connected to the chambers senses the moisture content of the pollen samples within the interior of the chambers at the reduced pressure levels.

Abstract: Phosphate is recovered from waste. Trialkali metal orthophosphate used to reduce, remove or retard bacterial contamination during raw meat slaughter including poultry, fish and shellfish and red meat evisceration is recovered from an aqueous waste and recycled as a food additive for animal feed. The waste water containing the phosphate can be collected and mixed with offal during processing of the offal or may be concentrated and blended with the offal as feed for animals or may be reacted with an alkaline earth metal salt and concentrated and used as a calcium and phosphate supplement for animal feed. Trisodium orthophosphate is reacted with calcium chloride and the resulting precipitate removed from the aqueous stream by filtration or centrifugation or other means for separation. The precipitate is then added to offal during processing for animal feed or dried sterilized and sold as an animal feed mineral supplement.