Abstract: The novel food product is based on, or contains, potatoes that are finished by deep-frying, frying or baking with the addition of fat and/or fat substitutes. The potato starch contained in the food product at least partially consists of a potato starch having a content of at least 95%, preferably at least 98%, of amylopectin. The food products are characterized by a fat and/or fat substitute content that is reduced by up to 30% as compared to conventional products of this type.

Abstract: A heated airflow dryer system for drying granular, crushed, and in particular, sliced fruit and other crops and materials where granules are of at least about one quarter inch diameter or slices are about one quarter inch or more thickness. An integral or removable materials holding container has multiple removable airflow plates configured with airflow channels extending through the container interior connecting an inlet high pressure plenum to a lower pressure outlet plenum of a primary heated airflow circuit. The airflow plates are parallel and uniformly spaced to form vertical or horizontal bays of sufficient width to hold the granules or slices. The primary airflow is directed through the container. An air dryer removes excess moisture in the primary airflow or a secondary airflow circuit, which may incorporate a heat exchanger, exhausts moist air and provides make up air to the primary airflow.

Abstract: A method for the microwave irradiation of a vegetable to cook the same and to brown the exterior thereof includes the steps of applying a microwave activated browning agent to the surface of the vegetable; prior to irradiation, positioning a shielding material adjacent to the vegetable in a location such that, during irradiation, adjacent portions of the vegetable are shielded from microwave radiation; and irradiating the vegetable with microwave radiation to cook and brown the same.

Abstract: A roaster for roasting coffee beans includes a roasting chamber having a top and a bottom for holding coffee beans when the beans are being roasted, a cover seated on the top of the roasting chamber and a base on which the bottom of the roasting chamber is seated. A device is provided in the base for supplying airflow into the roasting chamber. A controller controls the airflow supplying device to generate a roasting temperature inside the roasting chamber that tracks a predetermined temperature curve. The temperature curve includes a first stage in which the roasting temperature is set to a first predetermined level for a first predetermined time period, and a second stage in which the roasting temperature is set to a second predetermined level that is higher than the first predetermined level.

Abstract: A controllable electric toasting apparatus primarily for use in the home permits power to be safely disconnected when items become jammed inside. In addition, a carriage assembly inside the toasting apparatus can be raised during a toasting cycle so that the items can be viewed without interrupting the toasting cycle. Also, if an item is smaller than usual and placed in the toasting apparatus, the carriage assembly can be raised beyond its initial raised position to allow convenient removal of the small item.

Abstract: Coffee beans and the like are roasted in an enclosed, pressurized roaster under conditions which provide rapid heat transfer and close control of roasting time-temperature profiles. The roasting chamber desirably has a bottom screen, a top screen and a shutter adapted to momentarily occlude flow through the various portions of the top screen. Roasting gas passes upwardly through the beans, entrains some of the beans and forces them against the top screen. The beans drop back into the chamber when the shutter occludes a particular portion of the top screen holding the beans. Time-temperature profiles can be controlled by monitoring process conditions such as inlet and outlet gas enthalpies.

Abstract: A roasting apparatus for roasting nuts, cocoa beans, coffee beans, and other small food stuffs comprising a base, a motor and afterburner assembly attached to the top of the base on one side thereof, a roasting assembly attached to the top of the base on the other side thereof, and a top cover assembly removably attached to the tops of the motor and afterburner assembly, and the roasting assembly.

Abstract: The present invention relates to a grain roasting apparatus in which a blower is installed at one side of a body having a support at a lower portion of the same, a heated air flow path is installed in the blower, a heater is provided, a peel collecting port and a discharge port are installed at the other side of the body, rotation portions are installed in an upper portion of the heated air flow path and an upper portion of the discharging port, respectively, a rotary drum is installed in the rotation portions, rotation members are rotated together with the rotary drum, the rotary drum is inserted into the rotation members, the rotary is installed eccentrically about a rotation center, support portions are installed opposite each other at both ends of the same, a heated air flow port having a net and connected with the heated air flow path is protruded from one side of the support, the heated air inlet is inserted into an insertion portion of the rotary port, respectively, and is supported therein, a ring gea

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: A malted-infused chocolate formulation comprises from 19% to 50% by weight of cocoa liquor and from 81% to 50% by weight of a non-fat, cereal based cocoa extender; or alternatively the formulation comprises from 11% to 29% by weight of cocoa butter, and from 89% to 71% by weight of non-fat, cereal-based cocoa extender. The non-fat, cereal based cocoa extender consists of finely ground toasted malted cereal chosen from the group consisting of barley, wheat, rye, buckwheat, rice and mixtures thereof. Methods of making the chocolate formulations include the steps of toasting the cereal to a desired color and flavor, grinding the toasted cereal, cooling, and adding the requisite amount of cocoa liquor or cocoa butter.

Abstract: Roast coffee bean freshness is maintained by storing just roasted beans in a sealed container having much less than 1.0% oxygen therein. Storage of roasted coffee at very low temperatures (less than −40 degrees F. (−40 degrees C.)) also preserves the freshness of the coffee. The combination of low oxygen and low temperature storage provides the freshly roasted coffee taste and a long shelf life for that preserved taste.

Abstract: A loader for a conveyorized cooking apparatus having a transverse partition spaced from an endless loading belt. The loader may include several longitudinal partitions defining a plurality of dispensing stations for loading hamburger patties and like food items. The transverse partition is spaced above the endless loading belt by a distance slightly greater than the typical thickness of a patty to be cooked. The endless loading belt has at least one transverse outwardly extending cleat. As the loading belt travels, the outwardly extending cleat comes into contact with the lowermost patty of each stack of patties on the loading belt and pushes the lowermost patty through the space between the transverse partition and the endless loading belt and into the cooking apparatus. A conveyorized cooking apparatus and a method of loading food patties into a conveyorized cooking apparatus are also disclosed.

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: Provided is a powder of unhulled rice grains having a nutrient value higher than that of a powder of unpolished rice grains, being excellent in digestive and absorptive properties, and providing a good foodstuff. The powder is manufactured by immersing uncooked rice grains in water for a predetermined time, followed by roasting the grains for a predetermined time and subsequently powdering the roasted grains. The powder can be manufactured from other cereal grains such as barley, wheat, rye and oat than rice.

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: Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Abstract: In this application is disclosed a method of producing sautéed onion or sofrit with the use of, e.g., a rotary sautéing machine, wherein the cross-sectional shape of the surface in the rotating direction of a blade provided in the pot is such that, in a cross section vertical to the rotary shaft of the pot, assuming that a straight line running from an attachment point of the blade onto the cylindrical surface toward the center of the rotary shaft is an x coordinate axis, the attachment point is x=0 (the origin), and the position of the foot on the x axis of a perpendicular line extending downwards from an end of the blade is x=1, and when the height y of the cross-sectional line of the blade is expressed by a function of x, f(x), the x coordinate at which a value of the derived function of y=f(x) becomes 0 is not less than 0.

Abstract: A method for making highly potent flavorful and aromatic substances for use in a smoking article is disclosed. The method includes providing a mixture containing hydroxyketone, a Strecker aldehyde, and ammonium hydroxide, and subjecting the mixture to heat treatment for a time and under conditions sufficient to provide a flavorful and aromatic composition.

Abstract: This invention relates to improved nut spreads, especially peanut butters, comprising a darker roasted nut composition and a lighter roasted nut composition. The nut spreads have a relatively low viscosity yet provide an intense nut flavor. Disclosed are the product composition and the method for making the same.

Abstract: Aroma generating apparatus and method is provided in a cooking apparatus having a main body formed with a cooking compartment and a cooker driver to cook a food within the cooking compartment. The aroma generating apparatus includes an aroma diffuser diffusing at least one food aroma corresponding to a cooking menu or an aroma to remove the food aroma, a keyboard providing a selection of the cooking menu, and a control part controlling the aroma generator so as to produce the food aroma or the deodorizer corresponding to the cooking menu selected by a user and release the food aroma or the deodorizer inside or outside the cooking apparatus.

Abstract: A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.

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 novel pretzel chip is produced by extruding pretzel dough to form a dough extrudate comprising concentric dough rings that are interconnected and partially fused. The extrudate is sliced, and the slices are cooked following conventional pretzel cooking procedures. The dough is extruded through a die that includes a dough inlet having a plurality of metering passages arranged in concentric circles, a die interior comprised of a dough passageway containing a plurality of arcuate divider walls arranged in concentric circles, with each of said arcuate divider walls comprised of a base portion affixed to said dough inlet and a tip portion that is recessed from a dough exit port.

Abstract: A roasting device is designed to fit and operate inside a conventional, general purpose, home oven. The roasting device utilizes the heating and exhaust system already in place for the oven allowing the roasting device to be substantially less complex and less expensive than existing coffee roasting systems. The roasting device includes roasting chamber or drum for containing the coffee beans. The roasting chamber has a first and a second end and a substantially cylindrical sidewall. The substantially cylindrical sidewall includes a plurality of perforations uniformly distributed along its length. The perforations allow the heat from a conventional home oven to reach the circulating coffee beans during roasting thereby producing evenly roasted coffee beans. The coffee beans discard chaff during roasting that is expelled through the perforations to a tray positioned underneath the roasting chamber. The first and second ends are substantially concave for preventing the coffee beans from adhering to the ends.

Abstract: A two stage coffee roasting process includes a first stage, green coffee beans are roasted for 5-15 minutes to a roast color of 30-50 Lu. In a second stage, the beans are further roasted for ½-3½ minutes to a roast color of 4-19 Lu. The roasted beans have a reduced density in the range of 0.27-0.38, and a roast color of 4-19 Lu. Analysis of sulfur compounds in the coffee aroma reveals a high level of methylmercaptan, a key compound for the pleasant aroma of freshly roasted and ground coffee. Coffee beans roasted in accordance with the present invention have a generally high titratable acidity at a given density and roast color.

Abstract: A enchilada style food product and method of making for providing a better tasting and nutritious enchilada style food product. The enchilada style food product and method of making includes flour tortillas, ground beef, yellow onion, potatoes, sweet peas, cheddar cheese, chili powder, salt, and tomato sauce. The method generally includes making the flour tortillas; making a meat mixture using the ground beef, onions, and salt; making a chili sauce mixture using the chili powder, water and tomato sauce; boiling diced potatoes; coating the tortillas with the chili sauce mixture, rolling the meat mixture, the boiled potatoes, sweet peas, and cheese into the coated tortilla; frying a seamed side of the rolled tortilla until crisp; frying an opposite side of the rolled tortilla until crisp; garnishing; and serving.

Abstract: A manufacturing method for encommiae ulmoide young leaf tea including the procedures of selectively extracting encommiae ulmoide young leaf rich of nutrition, removing the green, baking and frying the young leaf and high temperature drying the young leaf for removing the bitter and astringent taste. The encommiae ulmoide tea contains the components of calcium, phosphorus, iron, natrium, potassium, etc. and can be brewed to provide an exellent taste.

Abstract: A process for manufacturing an oat containing cereal product having an improved stability by heat treating a mixture comprising a pre-oxidized comminuted oat material at about 100 to 250.degree. C. for about 2 sec to 60 min. Also provided is a process for preparing a comminuted oat material wherein the comminuted oat material is prepared by pre-oxidizing oat groats, bran, flakes or flour, especially dehulled, steamed and kilned oat groats, flakes or flour. The use of pre-oxidized comminuted oat material to produce an oat containing cereal product results in an oat containing cereal product having improved stability.

Abstract: A roasting device is designed to fit and operate inside a conventional, general purpose, home oven. The roasting device utilizes the heating and exhaust system already in place for the oven allowing the roasting device to be substantially less complex and less expensive than existing coffee roasting systems. The roasting device includes roasting chamber or drum for containing the coffee beans. The roasting chamber has a first and a second end and a substantially cylindrical sidewall. The substantially cylindrical sidewall includes a plurality of perforations uniformly distributed along its length. The perforations allow the heat from a conventional home oven to reach the circulating coffee beans during roasting thereby producing evenly roasted coffee beans. The coffee beans discard chaff during roasting that is expelled through the perforations to a tray positioned underneath the roasting chamber. The first and second ends are substantially concave for preventing the coffee beans from adhering to the ends.

Abstract: Bulk material formed by a multiplicity of individual moving particles is heat-treated by directing a light beam into an observation volume of the material and generating light reflections off at least one particle in the observation volume. A characteristic of the light reflections which is indicative of a desired extent to which the material is to be heat-treated is identified and the material is subjected to a heated environment and thereby heat-treated. The light reflections are monitored for the characteristic, and subjecting the material to the heated environment is ended in response to detecting the characteristic of the light reflections.

Abstract: A system for preparing a skinned food product includes a roasting unit, a smoking chamber, and a conveyor system for transporting the skinned food product through the roasting unit and through the smoking chamber. The roasting unit has a heated zone for at least partially loosening the skin of the skinned food product. The heat in the heated zone may also blacken portions of the skinned food product. The conveyor system rotates the skinned food product as the product passes through the heated zone. The contact with the smoke in the smoking chamber provides the skinned food product with a desired flavor. A method for preparing a skinned food product includes contacting the product with heat to at least partially loosen a skin thereof, and contacting the product with smoke for a period of time sufficient to provide the product with a smoked flavor. The system and method may be used to prepare skinned food products such as tomatoes, peppers, onions, garlic, corn, potatoes, and artichokes.

Abstract: The present invention relates to a cookie and a method for producing the cookie, wherein the method includes forming a cookie from a high melting-point shortening and par-baking the cookies so that it has a moisture level of greater than 5%. Once the cookie has been formed, it can then be placed in a toaster and heated so that when the cookie is removed from the toaster, it will have characteristics similar to a fresh-baked cookie, including flavor, texture, heat, and aroma, without the cookie burning or resulting in drippings or fat dissipating in the toaster.

Abstract: A method for roasting legumes such as soybeans to enhance their nutritional properties. Raw legumes are introduced to a roaster having an oven section and a steeping section downstream of the oven section. The raw legumes are heated to a selected roasting temperature in the oven section as they are moved through the oven section to and through the steeping section. Throughout the passage of the legumes through the oven and steeping sections the legumes are mixed continuously.

Abstract: A method for roasting granular material, such as nuts and coffee beans, and an apparatus therefor where the granular material is roasted with the aid of a mortar-shaped roast pan. The roast pan itself is heated up by hot air which is introduced into a hollowed portion of the pan and further the hot air is sent onto the surface of the roast pan through gaps provided at the bottom portion of the pan at an inclined angle compared to the radial direction of the pan. The granular material is roasted in an effective manner both by the heat radiated from the roast pan itself and by the heat of the hot air sent onto the surface of the pan, while being woven on the roast pan by the hot air sent at the inclined angle.

Abstract: A roasting apparatus for coffee beans comprises a housing and a horizontal drum on the housing rotatable about an axis with an opening on a first end thereof for receiving and discharging beans and a plurality of openings on a second end opposite the first end of size sufficient to pass air and insufficient to pass the beans. The apparatus includes a heater in the housing capable of heating the drum to roast the beans and a fan adapted to move air through the first and second ends of the drum. A pair of doors pivotally mounted on a common hinge between the fan and the drum are movable between a closed position during roasting substantially blocking passage of free flow of air through the drum and an open position permitting free flow of the air once the beans are sufficiently roasted. A chaff collector is secured to the housing at an end opposite the drum first end. The collector has a plurality of openings of size sufficient to pass air and insufficient to pass chaff from the beans.

Abstract: This invention provides a calcium product which can be absorbed into the living body at a high ratio and which is prepared by extracting calcium from ashes using an acidic aqueous solution, the ashes containing small amounts of oxalic acid and phytic acid and being obtained by calcination of sesame testae.

Abstract: A toaster comprises a housing (1) enclosing a toasting chamber (2) in which is movably mounted a bread carrier (4) between an ejection position and a toasting position in which it is retained by an electromagnetic actuating device (5) comprising a control winding (6) with a hollow support (7) which is secured to a plate (20) carrying electrical connection members (22), and which surrounds a magnetic core (8), as well as a movable armature (9) adapted to retain the bread carrier (4) in its toasting position. The magnetic core (8) is mechanically mounted independently of the support (7) of the winding (6) and of the plate (20), and is secured to a member (24) on the housing (1).

Abstract: A method and device for heating and cooling, such as for the sterilization, pasteurization, drying and/or roasting, of food products, such as nuts and beans, for example whole and crushed peanuts and coffee and cocoa beans, comprising bringing the raw food products into contact with a heated granular material, separating of the granular material from the food products after the heat transfer from the heated granular material to the food products, and the subsequent cooling of the food products, the cooling of the food products taking place by means of a granular material which is first conveyed to the product to be cooled and is separated therefrom after the cooling.

Abstract: A soluble coffee is prepared from ground green coffee which is extracted with water, the green extract obtained is dried and green powder obtained by drying is passed into and through a twin-screw extruder, and while the powder is passed through the extruder, the powder is heated in the extruder at a temperature of from 130.degree. C. to 240.degree. C. for up to 5 minutes to obtain a heat-caramelized extrudate product from the extruder, and that product is cooled and thereafter dried and ground to provide a powder-form product. Additionally, obtaining green extracts from low temperature and high temperature split extraction enables separate processing of low and high temperature extracted extracts, and low temperature extracted extracts may be heated in an extruder at a temperature of from 180.degree. C. to 240.degree. C. and high temperature extracted extracts may be heated in an extruder at a temperature of from 130.degree. C. to 180.degree. C. which enables obtaining a balanced product.

Abstract: The invention provides a beverage material having roasted soybean hypocotyls which are substantially free of soybean testae and at least one other member from the group of roasted soybean testae, roasted barley, roasted naked barley, roasted Job's-tears and green tea. The beverage material can be prepared using soybean hypocotyls substantially free of soybean testae with the material retaining active ingredients such as isoflavone and having a good flavor.

Abstract: A roasting system includes a roasting chamber having an air infeed vent for receiving air and a flue for directing exhaust air from the roasting chamber. An air reconditioning system coupled between the air infeed vent and the flue eliminates the need for external venting. The air reconditioning system includes a heater for heating the air received in the roasting chamber through the infeed vent and an air filtering system. A fan draws the exhaust air from the roasting chamber, passes the exhaust air through the air filtering system and past the heater and then recirculates the filtered and reheated air back into the roasting chamber. Continuously filtering recirculated air allows the roasting system to be placed in retail coffee shops without requiring external ventilation or producing objectionable odors.

Abstract: A water-soluble carmelized chicory product has a composition which includes, by weight, an inulin content between 40% and 65%, a reducing sugar content between 4% and 10% and a combination of fructose and glucose of less than 5% and which provides a depth of color, as described below, between 1.0 and 2.5. The product is prepared by extracting kiln-dried chicory with water to obtain an extract or by pressing chicory root to obtain an extract, the extract is heated in a tubular extractor to hydrolyze a part of the extract inulin content to increase extract reducing sugar content, the heat-treated extract is dried to obtain a powder, the powder is passed through an extruder and subjected to a temperature between 180.degree. C. and 250.degree. C. to obtain a caramelized product, and the carmelized product is cooled and then ground to obtain the water-soluble chicory product.

Abstract: An exhaust particle and particulate containment system for a coffee roaster includes an exhaust duct for carrying exhaust coffee roasting by-products including air, gasses, smoke and chaff from the coffee roaster to a porous medium for separating chaff from the exhaust coffee roasting by-product flow and a filter for removing smoke particles from the exhaust coffee roasting by-product flow which passes through the porous medium.

Abstract: Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products include darker fasted roasted coffee that is predominantly high acidity-type coffee that provide, when brewed appropriate conditions, a consumable coffee beverage having:(1) a brew solids level of from about 0.4 to about 0.6%;(2) a Titratable Acidity of at least about 1.52;(3) a brew absorbance of at least about 1.25, provided that when the Titratable Acidity is in the range of from about 1.52 to about 2.0, the brew absorbance is equal to or greater than the value defined by the equation:1.25+?0.625.times.(2.0-TA)!where TA is the Titratable Acidity.

Abstract: A process for operating a coffee roaster to obtain reduced levels of pollutants in exhaust gases vented from the coffee roaster. In the process, fuel gases are combusted in a combustion chamber and all of the combusted gases are directed into a roasting chamber for roasting coffee beans in the roasting chamber. The exhaust gases from the roasting chamber are then separated into a recycle stream and an exhaust stream with the recycle stream comprising the majority of the exhaust gases. The recycle stream is returned to the combustion chamber. The exhaust stream is then subjected to secondary combustion at relatively low temperatures prior to venting.

Abstract: A process for the production of a compound liquor suitable for making compound coatings and alternatives to chocolate which comprises mixing a cocoa powder which has been obtained from cocoa beans without any roasting treatment with a confectionery fat and roasting the mixture of cocoa powder and confectionery fat to produce the compound liquor.

Abstract: An improved apparatus for separating chaff from coffee and cocoa beans is designed for use in combination with either the hot air blowing base of the common household consumer appliance, the electrical popcorn popper or the larger volume coffee roasters. The apparatus comprises a hopper having an open top, an open bottom mountable over the hot air blowing base of the popper for roasting beans, at least one exhaust gas outlet, a transparent or translucent lid for covering the top and allowing the user to observe the color of the roasting beans and a screen mounted over the exhaust gas outlet. The screen is coated with a material that causes its surface to become electrostatically charged during the bean roasting process. In addition, a protective outer coating is deposited to completely cover the dielectric material to prevent this material from being destructively removed or electrochemically altered by the chemicals in cleaners for the lid.

Abstract: A process for obtaining a ground roasted plant material is disclosed. The process includes the steps of subjecting the plant material to steam at a pressure greater than or equal to about 5 bar to roast the plant material, and releasing the pressure to expel the plant material through a grid to grind the roasted plant material.

Abstract: A process for preparing roasted nuts is presented. The process includes exposing raw nuts to a brine solution under conditions effective to provide a coating of salt on the nuts; applying to the nuts a coating of fine salt having a particle size such that at least about 80% of the salt passes through a 125 micron mesh and at least about 40% of the salt passes through a 44 micron mesh; and roasting the nuts under conditions effective to impart a roasted nut color, flavor and aroma to the nuts.

Abstract: An improved process for upgrading the quality of roasted coffee beans which comprises:a) roasting green coffee beans with steam for a period of time from 50 to 300 seconds at a steam temperature of from 251.degree. to 400.degree. C. at a pressure of 6.5 to 20.0 bar G; and thereafterb) final roasting the beans from step (a) with steam for period of time ranging from 60 to 800 seconds at a steam temperature of from 251.degree. to 400.degree. C. at substantially atmospheric pressure conditions is disclosed.