Abstract: Process for the preparation of ground cereal based foods and food products obtained thereby. The process comprises an initial phase of toasting all the cereals used and a hydrolyzation phase with amylolytic enzymes of the toasted cereals. The food products obtained have better organoleptic and hygienic properties, improved dispersibility, and allow reduction in the amount of edulcorants to be added.

Abstract: The method and apparatus of the invention for the continuous roasting of food materials are such that the food material being fed into a heated tubular cylinder is mixed up within and transferred through said tubular cylinder while the vaporized components of the food material are recovered and cooled to liquefy. The apparatus may comprise the horizontally placed tabular cylinder with an open front end, the coil screw inserted into the tubular cylinder in such a way that it can be driven to rotate, and the cooling unit that is connected to a vent port formed in the middle part of the tubular cylinder.

Abstract: A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to 0.4, respectively, and from 0.5 to 5 parts by weight of a vegetable foaming agent and from 150 to 300 parts by weight of water per 100 parts by weight in total of the soybean protein, starch, and dietary fiber. The dough does not contain a chemical leavening agent or yeast.

Abstract: A coffee roaster oven chamber wherein coffee beans are heated and intermixed in a fluidized bed is fabricated as a unitary structure from a transparent material that allows incandescent coils to radiantly heat coffee beans while they are concurrently heated by air heated by the same coils. In a preferred embodiment the oven chamber is fabricated from glass as a single piece structure which may be removed from the coffee roaster for adding or removing coffee beans and cleaning.

Abstract: An oven for cooking by hot air impingement includes a housing defining a cooking chamber adapted to receive a food product for cooking, a hot air plenum configured and dimensioned to hold a volume of air and a conduit for providing gaseous communication therebetween. Associated with the plenum is a thermal energy source for heating gas disposed in the plenum.

Abstract: A water spray process for providing moisture to chip-type food products to cause them to curl when dried. The amount of curling is directly related to the amount of moisture applied to the top surface of the chips. Following the water spray addition, the product may be transferred to a salting conveyor where salt may be deposited in a continuous curtain onto the top surface of the product. The water sprayed top surface provides the adhesive for the salt.

Abstract: A convertible barbecue capable of grill cooking and rotisserie cooking. The barbecue includes one or more radiant such as briquette trays for holding refractory briquettes underneath a food item to be cooked. In the grill-cooking mode, the briquette trays are supported horizontally underneath a grill rack, while in the rotisserie mode a front briquette tray is removed and a rear briquette tray is angled so as to be out from underneath a spit for rotisserie cooking of food items. In an alternative configuration both front and rear briquette trays may be repositioned toward the rotisserie spit.

Abstract: A coffee roaster which roasts coffee beans in a removable oven chamber employing both radiant and convection heating techniques while the beans are continually intermixed in a fluidized bed rotating in the horizontal plane. Roaster control means are provided to terminate the roasting process by quenching the beans and oven chamber with relative cool air while maintaining the beans in a fluidized bed to avoid scorching or further roasting by the residual heat of the coffee bean mass. The oven chamber is provided with an insulated handle to facilitate its removal from the heating chamber for dispensing roasted coffee beans. It includes an upper transparent section through which the roasted charge of beans may be viewed to thereby facilitate poring beans from the removed chamber.

Abstract: A process of preparing mineral-enriched cacao-nibs for improving the utilization of mineral, by adding an aqueous solution containing at least one mineral to cacao-nibs obtained by treating raw or semi-roasted cacao beans with a winnower to remove shells and germs, reacting the cacao-nibs with the added mineral under heat and pressure conditions, followed by drying and roasting the resulting cacao-nibs.

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 new method for roasting food slurries, such as those containing nuts and coffee beans. A slurry including raw food particles slurried in a fluid medium is provided. The slurry is roasted through high-friction grinding with frictional forces sufficient to raise the slurry to a roasting temperature.

Abstract: An oven for cooking by hot air impingement includes a housing defining a cooking chamber adapted to receive a food product for cooking, a hot air plenum configured and dimensioned to hold a volume of air and a conduit for providing gaseous communication therebetween. Associated with the plenum is a thermal energy source for heating gas disposed in the plenum.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute. Rapid cooking equipment is disclosed which creates high velocity air current.

Abstract: A bakery ingredient including a milled, starch-bearing grain having about 60-80% of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30% by weight of a caramel-sugar mixture is disclosed along with a process for preparation of the bakery ingredient. The preferred sugar mixture includes at least 70% maltose and less than 5% glucose. The preferred enzyme is an alpha-amylase. Baked goods prepared from the bakery ingredient demonstrate superior crumb strength and are suprisingly resistant to degradation by excessive or insufficient moisture and are characterized by extended shelf-life capability.

Abstract: A roasting system and method for avoiding contact between food to be roasted and combustion materials, in which a heat exchanger is heated by a heated flow from a combustion chamber and the heated flow exhausts through an exhaust outlet associated with the heat exchanger. To avoid food contact with the heated flow, an intake air flow duct draws in outside air and conveys the drawn-in air past the heat exchanger free of contact with the heated flow or heated material forming the heated flow for heating the drawn-in outside air by induction. A surround chamber surrounding the combustion chamber in heat exchange relationship therewith is connected with the intake air flow after it is heated by the heat exchanger for conveying the heated intake air flow to the surround chamber for heating thereof the surround chamber by heat from the combustion chamber, then the heated air flow is conveyed to a roasting chamber for heating the food.

Abstract: A method for manufacturing intermediate products for preparation of animal feeds comprising the steps of: (a) heating a crude granular raw material in a vessel containing a heating device at a temperature sufficient to toast the raw material; (b) feeding the toasted crude raw material from the vessel to a container; (c) cooling the toasted raw material within the container by contacting the toasted raw material with cold air in counterflow to the feeding of the toasted raw material in order to heat and moisten the cold air and to cool and dry the raw material so as to obtain the intermediate products; and (d) feeding the heated moist air back to the vessel thereby recovering the energy from the heating step (a).

Abstract: A method of manufacturing roasted coffee beans which comprises the steps of roasting coffee beans and rapidly cooling the roasted beans to -17.degree. C. or lower within 3.5 minutes after the roasting. If ground coffee beans are desired, an additional step of grinding the cooled roasted beans at a temperature of 20.degree. C. or lower is carried out. The above method effectively slows down the process of flavor deterioration and provides rich-flavored coffee beans without requiring a complex, expensive freezing apparatus or coolant.

Abstract: Green coffee beans are dried prior to roasting to a moisture content of from 0.5 to 7%. The drying is conducted at from 70.degree. to 325.degree. F. (21.degree. to 163.degree. C.) for from 1 minute to 24 hours. The dried green beans are fast roasted to a Hunter L-color of from 10-16. The dried roasted beans are blended with non-dried coffee beans roasted to a Hunter L-color of from 17-24 and having a moisture content before roasting of greater than about 7%. The blend contains from 1-50% of the dried dark roasted beans and from 50-99% of the non-dried roasted beans. The blend has a surprisingly high yield.

Abstract: A flavorant product is prepared by heat-treating a first quantity of oilseeds for from 1 minute to 20 minutes at a temperature of from 220.degree. C. to 320.degree. C. and heat-treating a second quantity of oilseeds for from 1 minute to 40 minutes at a temperature of from 140.degree. C. to 180.degree. C. and then grinding and mixing the first and second heat-treated oilseeds.

Abstract: A coffee roaster in the form of a rotating drum having internal baffles forming oppositely-pitched helical paths that drive tumbling coffee beans toward the center of the drum in one direction of rotation of the drum and toward the ends of the drum in the other direction of rotation of the drum, the rotating drum being contained within a vessel and providing with a source of gas in the space between drum, the gas being hot enough to effect roasting of coffee beans.

Abstract: In moving through a toasting oven, the first and last of a plurality of rows of bread slices to be toasted have their outward sides in heat exchange relationship with metal masses.

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: A continuous process for producing hard pretzels is disclosed in which the pretzel dough is passed through an initial bath of hot caustic solution to cook the dough and to essentially caramelize its surface; the cooked and caramelized dough is then transported through a spray zone where it is sprayed with atomized hot caustic solution; and the sprayed product is salted with flake-type salt prior to hard baking. The process substantially improves flake-type salt retention at the surface of the pretzel and permits the use of lower concentrations of caustic while surprisingly improving the characteristic taste, texture and appearance of hard pretzels.

Abstract: A tea is made from a hard-fleshed, light-colored fruit such as the quince by a process of first grating the flesh of the fruit, heating the gratings to dry the grated strips and brown them slightly, and then grilling the mass on a hot, oil-less surface until the fruit turns a darker brown. The shredded mass is then removed from the heat. When steeped in boiling water, it produces a naturally sweet caffeine-free imitation of real tea.

Abstract: A roaster for coffee beans or the like admits the beans into a roasting air stream (31, 23, 32) at an air stream entrance (24). The air stream transports the beans from entrance (24) in an air stream path (26, 36) to an altitude (36) from where they are directed to return to entrance (24) by falling into a hopper having side wall (13, 14) and a constriction (22) which controls the rate of admission of the beans into the air stream. In preferred embodiments the beans are admitted into a horizontal air stream with a component of velocity in the air flow direction and roasting air is also admitted to the hopper directly (46) or indirectly (44, 45) via wall perforations (19, 20).

Abstract: An apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in the bottom of a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan flattens the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle.

Abstract: The present invention relates to a low moisture hot rolling process for preparing expanded grain products without the extended time or high energy requirements of prior art processes. More particularly, the present process comprises wetting parboiled grain to a moisture content of between 8-16%; optionally tempering the moistened grain; plasticizing the moistened grain; compressing the moistened grain to reduce kernel thickness; and, toasting the compressed grain to obtain an improved expanded grain product.

Abstract: Raw or roasted nuts can be pressed at pressure of 1500 to 7500 psig to remove up to 80% of the oil by mixing them with a food compatible particulate material in the press. The particulate has a particle size of less than 100 microns and is food compatible. In a preferred process, peanuts are mixed with a peanut oil slurry of salt with a particle size of less than 40 microns in a hydraulic press and pressd at 5200 psig for 10 minutes. The pressed nuts are hydrated and then roasted.

Abstract: This invention relates to an improved process for preparing reduced density roast coffee beans. The improved process comprises predrying green coffee beans to a moisture content of from about 0.5% to about 10% by weight, fast roasting the beans, and cooling the roasted beans. The resulting roasted beans have a Hunter L-color of from about 14 to about 25, a Hunter .DELTA.L-value is less than about 1.2 and a whole roast tamped bulk density of from about 0.28 to about 0.38 g/cc. The resulting roast coffee beans are more uniformly roasted than traditional reduced density coffee beans.

Abstract: A controlled spinning bed of particulate material such as coffee beans or the like is formed and maintained in a stationary chamber, the particulate material is mixed nd uniformly conditioned. For example, coffee beans are uniformly roasted within a relatively short time and coolded in a similar but separate chamber with or without an intermediate quench.

Abstract: The present invention relates to a method of preparing roasted sunflower shells containing seeds having a generally uniform coating of a flavoring agent thereon, which comprises subjecting raw sunflower shells to an elevated temperature, roasting the raw sunflower shells, quenching and coating the roasted sunflower shells after the seeds in the shells have been roasted to a desired degree, with a liquid flavor containing coating solution having a temperature below the roasting temperature. The quenching is carried out by spraying a finely divided liquid flavor containing coating solution onto the roasted sunflower shells while the roasted sunflower shells are at or near a roasting temperature, and while the sunflower shells are being agitated, and thereafter cooling the resulting coated sunflower shells to a temperature below at which the quenching step has been carried out.

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

Abstract: A simple coffee bean roasting device as disclosed which can be used as a container to store coffee beans in an airtight condition and is also capable of roasting the coffee beans easily and quickly by use of a home-use gas heater. The coffee bean roasting device is simple in structure and it is composed of a container of aluminum foil, a cover of a transparent cellophane, and a handle.

Abstract: Disclosed is the process for popping wild rice to make a puffy snack food or breakfast cereal which has a nutty flavor. The process includes curing, roasting and parching the wild rice in roasting ovens, sorting the wild rice into differing lengths and widths so it will have uniformity prior to popping, heating the wild rice on a conveying means at a temperature between 500.degree.-800.degree. F., and immediately removing the popped product to avoid scorching the product and creating a bad taste.

Abstract: The degree of roasting of materials roasted by application of microwaves is regulated by a system free from any energy source which receives material from a microwave roaster and retains it for a time for completing roasting and varying and regulating the final degree of roasting of the material by regulating the feed of the roasted material from the system to a quenching zone. The microwave roaster includes a horizontal rotatable tube which has baffles for transporting the material to be roasted through the tube such that it reaches a roasting temperature at the outlet of the tube for receipt by the system for achieving the desired degree of final roasting.

Abstract: Coffee is produced by first suspending a bubbling bed thereof under conditions which avoid popping in a heated medium wherein the heating gas is present in excess of 10:1 gas to coffee, the gas being less than 630.degree. F., and thereafter exposing the coffee to a further charge of hot gas at a comparable gas to coffee ratio to complete the roast, the second charge of air being at a temperature equal to or less than the first charge. The roasted coffee which is produced has a roasted whole bean density of from 0.28 to 0.34 gms./cc. When the roasted whole beans are suitably ground, a roasted and ground coffee of 11 to 13.5 oz. per 1000 cc. is produced.

Abstract: A filter bag containing a quantity of finely grounded coffee beans, the bag being attached by a string to a tag so that the bag can be dipped in a cup of boiling water so to make a coffee beverage.

Abstract: A process for producing an all natural, enzyme-saccharified, cereal derived from whole grain is disclosed. The process involves milling and separating the whole grain to produce a bran fraction, an endosperm fraction, and a germ fraction. The germ fraction is processed by toasting and grinding and preferably by removing bran before the toasting. The bran fraction and any bran material separated out from the ground germ is modified to increase its functionality by high temperature, high shear extrusion in a counter-rotating twin screw extruder. The endosperm fraction is coarsely milled, made into a slurry, cooked and then enzymatically hydrolyzed. The final step involves recombining the processed fractions, to form a cereal dough which is further processed to produce a ready-to-eat breakfast cereal. Optionally from 1-15% of the whole grain may be malted and added into the cereal dough.

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

Abstract: An improved, lightly milled roast and ground coffee having high extractability, superior brew clarity, and an aroma intensity of from about 30,000 to about 55,000 G.C. counts and a method for making the same are disclosed. Roast coffee beans are cooled to below about 65.degree. F., maintained below about 65.degree. F. as they enter the grinder, coarsely ground, and lightly milled to produce particles of coffee ranging in thickness from about 30 to about 40 mils. The coffee product has the appearance of a coarse granule with a fine powder adhering to it.

Abstract: A dry hard canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly through the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough into pieces using low-shear, non-cooking forming conditions, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough.

Abstract: A dry hard canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough using low shear into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. The particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough. There is a substantial absence of particle color bleed into the biscuit.

Abstract: A method of steaming, roasting and blending Robusta coffee beans is disclosed. The green Robusta beans are first contacted with steam under pressure in a vessel. The vessel is continuously vented at a pressure of between 1 psig and 5 psig. Next, the steamed Robusta beans may be either dried and subsequently roasted or roasted directly. Roasting in a bubbling bed or with steam under pressure is preferred so that heavy, roasted burnt notes are developed. The roasted Robusta coffee may then be blended with at least one type of roasted Arabica coffee.

Abstract: A dry soft canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributes substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less, and (2) a water activity which is less than the water activity of said soft biscuit dough.

Abstract: A dry soft canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough using low shear into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. The particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less and, (2) a water activity which is less than the water activity of the soft biscuit dough.

Abstract: A toast guard made of a heat absorbent ceramic piece molded in the shape of a slice of bread, but slightly smaller in size and thickness than a slice of bread. The ceramic piece is used in the toasting process of an ordinary multi-slotted household toaster when some of the slots of the toaster are filled with slices of bread and some of the slots are vacant. The ceramic piece enables the toast to be darkened to the same degree on both sides and prevents the excessive darkening or burning of the side of the toast adjacent to a vacant slot in the toaster.

Abstract: A process for making crisp corn flakes wherein the corn is cooked at a slightly alkaline pH, processed at a high moisture, or a combination of these steps.

Abstract: Disclosed is an improved process for preparing low-fat nuts, such as peanuts, wherein the nuts are initially moistened, and then roasted at a temperature and for a time effective to develop a roasted flavor and color and to obtain a uniform moisture content of about 3.5 to 8% prior to pressing them to remove a limited amount of the oil. After the initial roasting, the nuts are preferably blanched. The pressed nuts, from which is removed from about 20 to about 60% of the oil, are hydrated to a moisture content sufficient to cause the nuts to regain approximately their normal shape during a final roasting which fully develops the flavor and color of the nuts.

Abstract: A dry soft canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having: (1) a moisture content of 35% by weight or less and, (2) a water activity which is less than the water activity of said soft biscuit dough.