Abstract: A method and apparatus for microplasma spray coating a portion of a substrate, such as a gas turbine compressor blade, without masking any portions thereof. The apparatus includes a microplasma gun with an anode, cathode, and an arc generator for generating an electric arc between the anode and cathode. An arc gas emitter injects inert gas through the electric arc. The electric arc is operable for ionizing the gas to create a plasma gas stream. A powder injector injects powdered material into a plasma stream. A localized area of the compressor blade is coated with the powdered material without having to mask the compressor blade.

Abstract: A processing machine for soybeans and soybean-embryos is provided, with improved efficiency in the deodorizing and drying processes and the capability to perform a deactivating process in a stable manner. A closed container is divided into individual sections by partitions. In each section, the temperature conditions for the deodorizing and drying processes can be independently determined, so that these processes can be performed within the same closed container and yet at different temperatures. A space is provided above a screw conveyer within the closed container. A heater is wound around the closed container so that the temperature can be freely regulated.

Abstract: Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which are beneficial to the health of humans. The salt substitute also contains minerals, such as potassium or magnesium, which facilitate sodium excretion from the body and thus reduce the harmful effects of sodium accumulated in the body. Further, the salt substitute has a mineral balance created by the plant's innate metabolism and tastes salty enough for use as a substitute for table salt, and contains organic nutrients including amino acids, which are nutritionally beneficial and reduce the bitterness of minerals present in large amounts, thereby providing a good taste.

Abstract: Treated Brassica seeds and their extracts for use as a flavor and/or a flavor modifier in consumables. Treatment includes heating, and optionally grinding methods and/or recovery methods. Consumables include foods, beverages, health-care products, oral hygiene and oral care products, beauty-care products, and tobacco products. The extract contains elevated amounts of flavor and flavor modifier. One flavor modifier of the extract may be 2-furfurylthiol (“FFT”). A process for producing treated Brassica seeds extract.

Abstract: A method is used to separate fractions from a seed. This can be done by: a) Physically breaking down the Chia seed into smaller particles; b) Adding a liquid carrier to the broken Chia seed to form a Chia liquid carrier blend; c) Optionally providing further processing of the Chia liquid carrier blend to further reduce the particle size of the Chia particles d) Optionally centrifuging the Chia liquid carrier blend; e) Optionally forming at least three discernible layers of materials within the centrifuged Chia liquid carrier blend; f) Optionally separating the composition of at least one layer from remaining layers; and g) Optionally combining the separated layers together into a desired combination/ratios h) Drying the separated layers or combined layers into a flowable powder.

Abstract: Coffee beans are roasted with heated air in a roasting chamber, and contaminant-laden exhaust air including caffeine entrained therein is discharged from the chamber. While roasting is in progress, the exhaust air from the chamber is heated, directed through a catalytic converter and cooled to a temperature between about 250° F. to 325° F. Thereafter the cooled exhaust air flows through a cooler or condenser where the temperature of the cooled exhaust air is further lowered to between about 100° F. and 155° F., and it is then directed through a HEPA filter to remove caffeine particles that are present in the cooled air. Substantially caffeine-free clean exhaust air can then be discharged from the HEPA filter directly to the surroundings of the roasting machine such as a closed room, e.g. a retail establishment, frequented by persons.

Abstract: Shown is a two stage filtration system for treatment of fibrous vegetable matter, particularly oilseed materials such as oil-extracted canola flakes to separate the low valued fibrous material from soluble material and small non-structural water-insoluble material of higher value. The filtration system receives a vegetable matter slurry and passes the slurry through first stage filter which is an impeller type filter that operates to separate the slurry into a filtrate and a moist retentate. The moist retentate is further filter in a second compression filtration stage or a centrifuge to remove additional water. Small non-structural insoluble matter is removed in the filtrate.

Abstract: The disclosure is directed to a process for the manufacture of roasted cocoa nibs. It is further directed to processes of producing cocoa liquor and cocoa powder from the roasted cocoa nibs.

Abstract: A method for producing granules made from malt extract is provided. The method provides for producing granules continuously or in batches under the prevention as much as possible of non-uniform temperature distributions in the production process. Simultaneously, the controllability of the granulation in the production is improved. This is realized by linking thermal conditions in the spraying zone and the temperature conditions in other region of the apparatus. This is achieved such that the supply of the heated process gas for drying is realized exclusively in the spraying region. The reliable supply of particles into the spraying region is performed through the special geometric configuration of the apparatus under the use of gravity.

Abstract: Glutamic acid derivatives, in particular monatin, may be conveniently prepared by alkylating a 4-protected hydroxyl pyroglutamic acid derivative with an alkylating agent to prepare a 4-protected hydroxyl-4-alkylglutamic acid derivative, followed by the steps of hydrolysis and deprotection. The 4-protected hydroxyl pyroglutamic acid derivative is easy to produce from hydroxyproline. The 4-protected hydroxyl pyroglutamic acid derivative is particularly suitable for use in the efficient manufacture of monatin of high optical purity, since it can be alkylated selectively at the 4-position and stereoselectively and after its alkylation, it can easily be converted to a glutamic acid derivative.

Abstract: A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

Abstract: A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can be used for producing an ultrafine-milled coarse fraction. Further, using the process with a variety of other grains is discussed.

Abstract: The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less than 8% water. The invention further provides a process to obtain a denatured carob flour that includes the following steps: a. cleaning the whole fruit; b. crushing the carob fruits; c. separating the carob seeds and kibbled carob pulp, d. toasting between 130 to 200° C.; e. an extracting process; f. separating; g. milling 90% of particles below 250 pm; h. separating; i. drying below 8%; and j. classifying (sieving).

Abstract: An apparatus and method of roasting foodstuff such as coffee beans employ a roasting chamber for roasting the beans. An air circulation system operatively coupled with the chamber flows heated air over the beans and thereby roasts the beans, and an air cleaning arrangement is operatively coupled with the air circulation system and located downstream of the chamber for removing substantially all particulates, smoke and volatiles entrained in the used air as it flows through the container and into the air cleaning arrangement to provide substantially pollutant-free used air. The circulation system uses atmospheric air and heats, cleans and cools it within as little as ¼ second. Sensors and a electronic controller are provided to monitor various parameters in the roasting apparatus and control the roasting characteristics. The darkness and/or color of the beans during roasting is monitored to ensure proper roasting.

Abstract: The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power bar type compositions, in shake-and-bake type compositions, and in meat analogue veggie-burger type compositions. The inventive toasted full fat, enzyme active soybean flakes are prepared by subjecting full fat, enzyme active soybean flakes made from dehulled soybeans to relatively high heat from dry heated air for a relatively short time while moving on and/or above a moving or vibrating surface. The invention further relates to use of the inventive toasted soybean flakes in soybean flakes-potato flakes compositions, and said compositions per se.

Abstract: Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids are separated out. Protein is separated from other constituents of the liquid and concentrated, for example by heat-induced or isoelectric precipitation and/or ultrafiltration. The remaining liquid is rich in sugars. The process results in one or more protein products suited for human or animal food ingredients or for production of cosmetics, a sugar rich product suitable for fermentation or use as a feed ingredient, and a fiber-protein animal feed ingredient.

Abstract: A method for producing, from an oats flour fraction, a water soluble &bgr;-glucan composition having a high &bgr;-glucan/glucose weight ratio, preferably a ratio of 15:1 or more, involves the use of &bgr;-amylase in an amount sufficient to transform more than 50% by weight, preferably more than 65% by weight, of the starch contained in the oats flour fraction to maltose. The enzymes pullulanase and/or protease may be used in combination with &bgr;-amylase. Also disclosed are corresponding compositions which may be further processed, as well as food products provided with them.

Abstract: A method for drying nuts that includes removing, acids, particularly tannins, and stopping enzymatic activity within the nut prior to drying provides a novel approach to processing nuts that has many useful characteristics. In one embodiment, walnuts are first blanched in water for 3 to 5 minutes to remove acids and stop enzymatic activity without causing the nut oils to react and are then reduced to a partially dehydrate state of 2% water. Nuts so prepared are dried without inducing rancidity producing reactions that normally occur when drying tannin-containing nuts and have less of a bitter taste associated with the tannins. Additionally, the nuts may be glazed to form a protective coating that inhibits oxidative reactions between the atmosphere and the nut, and which provides a convenient and tasty snack food.

Abstract: A coffee roaster that includes a combustion chamber and a connected roasting oven in which the heating gases for roasting the coffee beans are recirculated to the combustion chamber wherein the coffee bean chaff is separated from the recirculating heating gases prior to venting to atmosphere, and an associated cooling chamber wherein the roasted coffee beans are cooled in a two-stage heating cycle wherein the cooling air is recirculated to the combustion chamber to be reheated to roasting temperatures and vented to atmosphere during the second stage of cooling. The coffee beans being de-stoned as the cooled coffee beans are conveyed from the cooling chamber to the discharge hopper.

Abstract: A rounder bar for shaping pieces of baking dough advancing upon a conveyor belt has an elongated configuration having top and rear surfaces and an arcuate dough-contacting surface of convex contour with respect to the top and rear surfaces. The dough-contacting surface is provided with a non-occluding texture which minimizes adherence of the dough.

Abstract: An apparatus for puffing granular material, in particular cereals and legumes, has a heating apparatus for preheating the granular material and a puffing reactor for puffing the material. For effective, fast, and uniform heating of the material, it is proposed that: the heating apparatus have a free jet fluidized bed without a flow impact floor in which a batch of the material to be heated can be acted upon, in a preheating operation synchronized with the puffing process and proceeding batchwise, by a heat-carrying gaseous medium.

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: Softened unpolished rice on which knurling patterns are formed is provided. The rice has pores and cracks formed on a rice bran. Furthermore, the method of preparing the same is provided.

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 rounder bar for shaping pieces of baking dough advancing upon a conveyor belt has an elongated configuration having top and rear surfaces and an arcuate dough-contacting surface of convex contour with respect to the top and rear surfaces. The dough-contacting surface is provided with a non-occluding texture which minimizes adherence of the dough.

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 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: A method for removing salt and water from a fish meal production process stream without sacrificing fish protein solids that are to be recovered as final product. Fish oil and fish protein solids are allowed to separate from water in the process streams, allowing for the removal of water and dissolved salt without the removal of substantial amounts of fish protein solids.

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: Plant glycogen is a polysaccharide derived from rice and contains a high molecular weight group whose weight average molecular weight is 5.00 to 7.60 million and a low molecular weight group whose weight average molecular weight is 0.30 to 1.10 million, the glycogen is a glucose polymer, being easily dissolved in cold water and hot water, and being rendered viscous at the time of degree of water addition of 25 to 200%. The process for producing plant glycogen, includes immersing finely ground rice in water or a water-containing solvent, subjecting it to solid-liquid separation to give an extract, heating it to remove thermally precipitated solids and proteins, adding the resulting liquid layer to an organic solvent, and recovering the resulting white precipitates, followed by purification, if necessary.

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

Abstract: The subject of this invention is a method for producing a product with an enriched content of soluble dietary fiber, such as .beta.-glucan and/or pentosans from a raw material deriving from cereal grains, by using thermal, enzymatic or osmotic treatments or combinations of these. As a first step, suspending of milled cereal or a fraction of cereal in water and when needed, a limited proteolysis is performed in order to improve the solubility of the fiber. Temperature of the mixture is elevated, and the soluble fiber is precipitated with a polar organic solvent on solid carrier particles, which can derive from the raw material or are added in the suspension. A fine fraction, consisting primarily of starch, is separated from the more coarse fraction containing the precipitated fiber, by using methods based on the particle size or density.

Abstract: A natural carob fiber includes 50-65% lignin, 15-25% cellulose, 15-25 % hemicellulose, 0.5-2 % pectin, 3-7% tannins and 4-8% moisture. A method of making the natural carob fiber includes the step of pressing waste pulp obtained from a step of extracting sugars from carob pulp.

Abstract: A process for extracting cocoa butter and cake from cocoa beans comprises cleaning a predetermined volume of cocoa beans by multiple screening and gravity separation. Subjecting the cleaned beans to heat and subsequently to cooling for a predetermined length of time to reduce the natural moisture trapped in the beans and concomitantly loosen affixed shell or hull particles surrounding the beans inner portion or nib. Passing the heated and cooled beans through a sizing station to divided the beans into different groups according to their size. Fracturing the cocoa beans along the natural fracture line of the beans inner portions or nib by passing each size group of beans in a controlled manner through centrifugal shattering unit. Separating the fractured nib and affixed hull fragments from each other. Preheating the fractured nib particles to a predetermined temperature. Compressing the preheated nib particles to extract unfiltered cocoa butter and cocoa cake.

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: 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 composite cheese product having a first colored outer form and an inner plug having a desired decorative shape of a second, variegated color extending continuously through the outer form. The composite cheese product is manufactured by cutting first and second cheese products of variegated colors to a desired thickness so as to create preforms having the exterior contour of the outer form. A plug cutter having the shape of the inner plug is inserted into the preforms and plugs are withdrawn from the preforms with the plug cutter. The plugs are then removed from the plug cutter, interchanged and reinserted into the preforms of variegated color.

Abstract: A method of pressing sesame seeds to provide sesame flour having an oil content not greater than 45% by weight and sesame oil having a substantially 100% purity, and the sesame flour made by the method, and the sesame oil made by the method. The method comprises feeding dehulled sesame seeds into an expeller press having a choke opening for expelling sesame flour having an oil content not greater than 45% by weight in a single pressing, and maintaining a temperature not greater than 180.degree. F. in the sesame food material being pressed, and extracting sesame oil at a rate of at least two-thirds by weight of the flour from the dehulled sesame seeds during the single pressing.

Abstract: A process for the preparation of a fibrous natural product comprising agitating an aqueous slurry of ground material from the outer seed coat of a legume, especially yellow or green field peas, to dissolve only water-soluble protein and sugar products, filtering the slurry and drying the solid product thus obtained to provide a novel fibrous natural product. The latter is useful as an additive for edible food products such as bread, muffins and pasta to increase the fibrous content thereof.

Abstract: A process for the removal of pellicle from nut kernels is disclosed which simultaneously roasts the nuts. The process involves immersing the pellicle-covered kernels in a heated fluid at a moderate temperature for a sufficient period of time to permit the oil to penetrate the pellicle and to draw at least a portion of the moisture in the kernel to the kernel surface. The kernels are then heated at a higher termperature to vaporize the moisture previously drawn up to the surface and simultaneously detach the pellicle from the kernels and roast the kernels. The process is of particular utility in removing pellicle from nuts such as American hazelnuts and Brazil nuts in which the pellicle is strongly bound to the kernels and not readily removed by simple abrasion.

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 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 cocoa product is prepared by enzymatically hydrolyzing an aqueous slurry of low fat cocoa with an amylase-containing enzyme, adding alkali to the hydrolyzed slurry and heating the alkali containing slurry.

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: A process for the preparation of peanut-curd with a roasted taste and flavor, which comprises roasting peanuts, pressing the roasted peanuts to partially remove oil therefrom, pulverizing the pressed peanuts at a temperature at or below -40.degree. C., dissolving the pulverized peanuts in water, boiling the resultant mixture, cooling the mixture and adding a coagulant to the mixture to solidify the mixture to obtain peanut-curd.

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.