Abstract: A dry hard 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 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, 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 biscuit dough. The substantial absence of meat particle color bleed into the biscuit is principally due to the use of meat products wherein the color is formed as part of the protein matrix.

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 treated to increase its functionality by milling to a particle size of from 5 to 100 microns. 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 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 pressure 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 to 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 of processing oat groats for imparting shelf stability to the groats by inactivating the enzymes of the groat without causing oxidation. By the subject invention the enzymes of the dehulled oats are deactivated by steaming, boiling or toasting. The boiled and steamed groats are then dried at a temperature and for a length of time sufficient that will not cause oxidation. The resulting toasted groats have increased shelf stability with good organoleptic attributes and may be prepared for consumption by boiling in water.

Abstract: This invention relates to the method of making a pizza in a cooking utensil which includes the steps of adding the ingredients to a pizza skillet; cooking the pizza first on the stove top to cook and brown the crust and, thereafter, placing the pizza in the broiler of the stove to cook the top of the pizza to obtain a finished pizza. A finished pizza is obtained in a relatively short period of time.

Abstract: A plurality of rotatable containers has perforations for draining treated and untreated liquids while retaining nut product initially received therein either in a liquid slurry or dry. A closed, controllable oven environment, encloses said containers and has means for alternately evacuating liquids and nut products gravitationally from the containers to different locations, respectively to roast, dry, cool and dehydrate the nut product. Environmental temperature control for not only the oven but also cooling bins, controls heating and cooling to within certain ranges, and includes air percolation through drained and collected nut product. A process for preparing nut, bean and seed-like products is described for roasting, drying, dehydrating and cooling the products. The process includes a soaking of the product in a liquid solution at selected temperatures, agitation of the solution, draining of the liquids and maintenance of predetermined temperature in a closed environment.

Abstract: Method for producing edible soybean meal which is essentially free from bitter taste by moistening pieces, e.g., small flakes, of soybeans to increase their water content to 12 to 25%, heat treating the moistened pieces at 90.degree.-120.degree. C. while subjecting them to a slow, compacting mechanical movement sufficient to achieve a minimum bulk weight of at least about 400 kg/m.sup.3, thereafter extracting soybean oil from the pieces with a non-polar solvent, and drying the soybean pieces to obtain soybean meal which is essentially without bitter taste.

Abstract: A process for converting defatted wheat germ to a brown cocoa-like flavoring agent for foods which can serve as a replacement of 50% or more cocoa or chocolate without deleterious effect on expectable flavor and color, but with cost reduction of better than 50% cost of ingredient replaced.

Abstract: A low density roast and ground coffee product which yields 20% more brewed coffee than and of equal quality to conventional roast and ground coffee product. Modifications to conventional roasting and grinding operations result in a faster roasting operation and a finer grind which together with a higher percentage of intermediate quality coffee and a darker roast high quality coffee results in the low density coffee product.

Abstract: Disclosed is an improved process for preparing low-fat nuts, such as peanuts. The resulting products retain more of their natural flavor than products prepared according to prior art procedures. According to the process, the nuts are initially roasted at a temperature and for a time effective to develop a roasted flavor and color prior to pressing them to remove only a limited amount of the oil. After the initial roasting, the nuts are hydrated and equilibrated for a period of time to obtain a uniform moisture content within the range of from about 4 to 8%. The hydrated nuts are then pressed to remove from about 20 to about 55% of the oil and then hydrated to a moisture content sufficient to cause the nuts to regain approximately their normal shape prior to a final roasting to fully develop the flavor and color of the nuts.

Abstract: A microwave oven is incorporated in a coffee bean roasting system and includes a rotatable microwave transparent tube or drum positioned within the same and at an angle to the horizontal, through which coffee beans are introduced at an upper end and flow in continuous agitation to the lower end while being subjected to microwave fields within the oven. At the lower end of the oven a separate section is preferably provided for subjecting the coffee beans to selective treatment during the final stages of the roasting process. In one form utilizing a unitary structure the separate section is provided by a conductive septum which separates the oven into sections in which the power level is different. In the last section the power level is adjusted to control the final critical phase of the roasting process. The oven terminates into a cooling and quenching chamber from which the beans are delivered through a microwave trap to a further cooling stage to rapidly reduce their temperature to well below roasting.

Abstract: A coffee roasting process for forming a low density roasted coffee having a yield of high soluble solids in which the green coffee beans are dry roasted by passage in a fluidized bed through a two-stage roaster. In the first stage, the beans are heated to a temperature of 550.degree. F. to 570.degree. F. by a roasting gas for partial roasting and expansion of their cellular structure. Then, in the second zone, the beans are contacted with an independent roasting gas stream at the same temperature and lower velocity to complete the roasting process.

Abstract: A roasted yeast product having the characteristic texture, color, flavor, aroma and mouth-feel of cocoa powder is produced by roasting a food yeast under conditions producing a yeast temperature of about 175.degree. C. to about 225.degree. C. for a sufficient amount of time to develop texture, color, flavor and aroma characteristics of natural cocoa powder. The product may be used as a food flavoring agent generally and particularly as a cocoa extender, substitute or replacer in foodstuffs employing natural cocoa and/or chocolate.

Abstract: Particulate laden gas, especially those gases carrying particulates having a size in the micron or submicron range, are removed by humidifying the gas with water and thereafter subjecting the gas to indirect contact heat exchange sufficient to provide an energy transfer for water vapor condensation of at least 5 horsepower per 1000 cfm. Heat exchange is accomlished by passing the gas downwardly through an exchange element having smooth and vertical gas passages of a relatively large dimension.

Abstract: This invention concerns the extraction of the water solubles of the dahlia tuber which contains aroma and flavor bodies and the concentration, drying, and roasting of these extracts to produce additional flavor bodies. The roasted and ground flavorsome beverage powders so produced can be used to make palatable beverages in hot or cold milk or water. Furthermore the above beverage powders can be blended in concentrations of 1 to 99% with the flavor powders of coffee, tea or cocoa to produce flavor powders that complement each other when used to make water or milk beverages. Another objective is to blend the dahlia flavor powders with sugar or sugar mixtures to make sweetened beverage powders. Such sweetened beverage powders can again be blended with the powders of coffee, tea or cocoa.

Abstract: A process including dry blanching of raw nuts is described. The nuts are heated with a gas at a temperature of 125.degree. to 175.degree. C. for 30 to 180 seconds and then immediately cooled to below 35.degree. C. within 5 minutes prior to blanching. This provides improved blanching, sorting and other steps in a process for producing products ranging from nuts per se to peanut butters or spreads.

Abstract: Disclosed is an improvement in a process for preparing a puffed ready-to-eat cereal product from rice. Nato rice typically sticks and clumps during processing. The present invention reduces this problem. In a preferred embodiment, milled rice is admixed with spray dried torula yeast which has been cultured in ethanol, prior to cooking the rice in a sugar solution, and drying, tempering, bumping, puffing and toasting.

Abstract: The method of cooking meat comprising the steps of searing just the surface of a cut or patty of meat briefly with a blow torch pencil burner and thereafter storing the meat in a refrigerator or freezer compartment. When the meat is to be served, it is thawed and cooked in a microwave oven.

Abstract: Methods and apparatus for roasting a product with a heated granular bed are disclosed. A granular bedding, heat transfer material such as salt or the like contained within a rotatable heating chamber is directly exposed to a heat source which directs heat into the interior of the heating chamber. Heated granular material is then conveyed to a separate product roasting chamber and mixed with incoming particles of a product to be roasted. Internally disposed auger and flighting means facilitate movement of the commingled granular material and product through the roasting bin in response to rotation thereof. Separation means at the output of the roasting bin separates the processed product from the granular heating medium, and continuously returns the granular material to the heating bin for repetition of the process cycle. In one form of the invention the heating chamber is coaxially disposed internally of the rotatable roasting chamber to maximize thermal efficiency.

Abstract: A coffee like beverage product prepared solely from soybeans. By the combination of conditions employed, the result is a ground and roast soybean product which can be substituted for coffee, and which tastes and appears remarkably like coffee. The process involves removing most of the oil from green soybeans, crushing the green soybeans, grinding the crushed green soybeans, and thereafter roasting the same.

Abstract: A material useful as a flavor extender is produced by pressure-cooking whey solids, such as spray dried sweet cheese whey, in the presence of liquid water at a temperature in the range about 110.degree.-200.degree. C. for up to about 30-60 minutes, followed by cooling and drying the resulting pressure-cooked whey solids. The resulting processed or pressure-cooked whey material is useful alone or in compositions as a flavor material or as a flavor extender. Food or flavor compositions can be flavored and/or their flavor extended by incorporating therein the processed whey solids material or compositions containing the same. Two particularly important embodiments of this invention are the use of the processed whey solids material or compositions containing the same as extenders for cocoa or coffee.

Abstract: New and improved food flavorings are provided including apparatus and methods for producing same. The flavorings are produced by extracting, concentrating and toasting a variety of organic materials including vegetable, fruit and root extracts or juices. In one form, the toasting procedure is carried out on an automatic continuous basis. In another form, the total manufacturing procedure is performed automatically and continuously. The resulting products, when added to various foods, render such foods salty tasting without the need for adding common salt (NaCl) to a variety of foods and food products. Such food flavorings may thus be used in salt free diets as well as conventional diets where new and improved tasty flavors are desired.

Abstract: A process for manufacturing a whole wheat food product is disclosed which comprises:(a) cooking a mixture of water and whole wheat to provide a cooked whole wheat containing from about 28% to about 55% moisture by weight;(b) holding the cooked whole wheat for a period of from 0 to about 12 hours under ambient temperature and pressure conditions;(c) chilling the cooked whole wheat to a temperature selected from within the range of from about 1.degree. C. to about 12.degree. C. (about 34.degree. F. to about 54.degree. F.) to temper the wheat, the temperature selected being such that as the duration of the holding period of step (b) is increased from 0 to about 12 hours, the chilling temperature is proportionately increased from about 1.degree. C. to about 12.degree. C.;(d) shaping the chilled tempered whole wheat to a desired configuration; and(e) baking or toasting the shaped, tempered whole wheat to provide a whole wheat food product.

Abstract: A coffee roasting process for forming roasted coffee in which the green coffee beans are dry roasted by passage in a fluidized bed through a two-stage roaster. In the first stage, the beans are heated by a roasting gas for partial roasting and expansion of their cellular structure. Then, in the second zone, the beans are contacted with an independent roasting gas stream at a temperature of 515.degree. F.- 545.degree. F. to stabilize the open structure of the beans and to provide the desired dark brown color without burning. The second gas is supplied at a lower velocity and higher temperature than the first gas. The roasted coffee bean product is of low density while providing high yield of soluble solids.

Abstract: A method of improving previously conventionally dried coffee beans before roasting is disclosed. The method is particularly suitable for treating such beans that have been subjected to adverse storage conditions and are not suitable for roasting by conventional methods. The method essentially comprises drying or tempering the previously dried green coffee beans at a first temperature and a first humidity which are determined by the conditions under which the coffee beans have been adversely stored, and then tempering the coffee beans to generally uniform temperature or humidity for flavor development under atmospheric pressure at a second temperature generally higher than the first temperature and at a second higher humidity.

Abstract: Jets of heated gaseous fluid are perpendicularly directed against the surface of a food product, moving relative to said jets, such that the jets impinge against discrete points on said surface, before fluid in the jets is diffused, to wipe away the boundary layer of air and moisture from said discrete points. Heat is thus transferred to the surface of the food product at points upon which the jets impinge thereby increasing the temperature at said points.

Abstract: Brewing problems associated with roasted and ground coffee and wheat compositions are eliminated by employing a roasting time for the wheat component of between 40 and 90 minutes. The roasted wheat is then combined with roasted coffee either before or after grinding.

Abstract: Apparatus for heating the outer surface of an object such as a loaf of bread. The object is conveyed through a heating chamber which has a plurality of apertures therein. A plurality of laser beams of a wavelength that is readily absorbed by the outer surface of the object are generated and each beam is directed through a respective aperture in the chamber. Each beam entering the chamber is diverged to scatter the beam and spread the energy contained therein out over a wider area than that in which the energy is initially contained. The divergent beams are directed into a predetermined zone within the chamber through which the object must pass and the laser radiation within the zone strikes the outer surface of the object and is absorbed thereby to heat the outer surface.

Abstract: There are disclosed farinaceous dough products having good organoleptic characteristics, especially desirable flavor and taste, which are dough products having a minor portion of the surface of the product selectively toasted by localized heat before the total product is fried or baked. The heat applied to the dough surface is controlled so as to toast the minor portion of the surface without removing too much moisture from the remainder of the dough. The finished product has a toasted flavor when consumed.

Abstract: Cocoa is extended by adding thereto a cocoa extender prepared by roasting peanut grit, almond shells or soybean flakes at a temperature of from about 275.degree. F to about 475.degree. F for from about 20 to about 90 minutes, and after roasting pulverizing the peanut grit, almond shells or soybean flakes to about 200 mesh.

Abstract: A blended coffee product comprising subsequently roasted ground green coffee beans (ground-roasted) and conventional whole bean roasted ground coffee (roasted-ground), and a method of its preparation including the steps of comminuting green coffee beans, roasting the comminuted green beans and mixing these roasted comminuted beans with conventional roast and ground coffee.

Abstract: A novel roasted and ground coffee product having a unique appearance is produced by roasting a first coffee fraction to a first roast color and water quenching said roasted beans to a relatively high moisture level, separately roasting a second coffee fraction to a second, discernibly different roast color and water quenching said roasted beans to a relatively low moisture level. The two roasted coffee bean fractions are then blended together and ground, producing a coffee product having a speckled appearance wherein the average particle size of the high-moisture fraction is at least 300 microns larger than the average particle size of the low-moisture fraction.

Abstract: Corn grits are treated in a hot, humid atmosphere prior to flaking in order to produce a cereal particle which can be readily flaked and which when toasted has a blistered surface that does not go prematurely soft in milk.