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: A method of making bacon bits from bacon or bacon ends and pieces. Bacon or bacon ends and pieces are reduced to a first size, cooked sufficiently to bring its water activity level to a first level, wherein the bacon or bacon ends and pieces have a pink color after cooking. Then, the bacon or bacon ends and pieces are fried to bring their water activity level to a second level, wherein the bacon or bacon ends and pieces have a dark red color.

Abstract: A method of making bacon bits from raw bellies. The raw bellies are sized to a first size. Then, the sized bellies are mixed with water and curing ingredients to form a product mixture. The mixture is heated to above 120.degree. F. wherein protein within the product mixture is substantially denatured. The product is then mixed further and then heated to at least 180.degree. F. Finishing processing takes the product mixture to a water activity level of 0.85 or less. In one embodiment, encapsulated salt is added with the curing ingredients. In another embodiment regular salt is added after the protein has been denatured. In both embodiments, the salt does not reach the protein within the bacon until the protein has been denatured.

Abstract: A chlorella extract, which is useful as an additive for health food or pet food, is obtained by the steps of adding 1-10 parts by weight of a cyclodextrin solution to 100 parts by weight of an extract obtained by concentrating a hot water extract of a powdery chlorella alga by a factor of two to five, kneading the thus obtained mixture under reduced pressure at 60.degree.-90.degree. C. for 10-24 hours to give a cyclodextrin clatharte and then drying and powdering the clathrate.

Abstract: A process for preparation of a powdery extract of a shiitake mushroom including the steps of adding a cyclodextrin solution to a shiitake mushroom extract obtained by concentrating a hot water extract of fragments of a shiitake mushroom, kneading the mixture of the cyclodextrin solution and the shiitake mushroom extract to afford a cyclodextrin clathrate and drying and pulverizing the cyclodextrin clathrate. The powdery extract of a shiitake mushroom thus obtained contains all the active ingredients, such as physiologically active substances that are present in the hot water extract of the shiitake mushroom, and in such a condition that the active ingredients are clathrated in the cyclodextrin stably.

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 method of processing potatoes or vegetables to dehydrated hash browns or other forms is disclosed where cooked and cooled potato slices are subjected to a second cooking time to improve flavor, texture and composition. The potato slices are further cooled to a chilled temperature which modifies the starch content of the potato so that the potato can be easily processed to smaller sizes, shapes or dimensions. When processed to a smaller size, shape or dimension, the potato material is contacted with a lubricating substance devoid of water which reduces or prevents the potato pieces from sticking together and improves the composition of the dehydrated potato pieces. The process of the present invention improves the flavor, texture and composition of the potatoes, both during the processing steps and at later rehydration. The process of the present invention also merely modifies the starch content of the potatoes without having to remove the starch and/or add the starch back in at a later time.

Abstract: Powdered deer blood, preferably that of a stag, can be produced according to a method which comprises the steps of freezing the blood of a deer, cutting the frozen blood into slices, freeze-drying the slices of frozen blood and grinding down the freeze-dried blood into a powder. The invention also relates to the product formed from the aforementioned method.

Abstract: Food product fibers containing moisture, particularly fiber residues obtained from extraction procedures or from a hydrolysis procedure, are milled, dehydrated and deodorized by projecting fiber residues towards a wall surface for attrition milling and simultaneously, propelling air heated to a temperature of from 200.degree. C. to 400.degree. C. towards the projected fiber residues so that the projected fiber residues are projected against the wall surface for obtaining attrited fiber and the heated air is propelled towards the projected fiber residues and attrited fiber for dehydrating and deodorizing the projected fiber residues and for entraining dehydrated, deodorized attrited fiber for collection. In a case of treating fiber residues resultant from hydrolysis of a plant substance, the dehydrated, deodorized attrited fiber is mixed with ingredients to obtain a mixture for preparing a breadcrumb product, and then, the mixture is extrusion-cooked.

Abstract: A method for making a couscous-like product from scrap generated during conventional pasta production.

Abstract: A granular oat-based cereal provides a nutritional, hot meal with improved flavor, textural taste, and keeping qualities. That is, the granular oat cereal maintains its consistency and heat over a longer period of time than conventional oatmeal. The oat-based cereal includes ground and sifted oat granules of which 27%-33% by weight have sizes greater than generally about 0.08 inches, and 67%-73% by weight have sizes ranging between generally about 0.04 inches and generally about 0.08 inches. Whole oat groats are roll cut and sifted to produce the oat-based cereal. The density of the oat portion of the cereal ranges between 28-34 lbs/cu. ft.

Abstract: Powdered deer blood, preferably that of a stag, can be produced by mixing deer blood and ethanol, freezing the mixture of deer blood and ethanol to form a frozen mixture, freeze-drying the frozen mixture to form a freeze-dried mixture, heating the freeze-dried mixture, reducing the temperature of the heated mixture to form a dried product having a red-brown color; and then grinding the dried product to a powder.

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: A water-dispersible complex comprising from 50 to 98% fine cellulose particles and from 2 to 50% water-soluble gum and/or hydrophilic material, as solid component ratio by weight. An aqueous dispersion of this complex includes particles having a particle size of at least 10 .mu.m, in a particle size distribution of not more than 40%. The aspect ratio in terms of the particles having a particle size of at least 10 .mu.m is not higher than 3.0 when the ratio of the particles having a particle size of at least 10 .mu.m in the particle size distribution is from 5 to 40%, and has the colloid fraction of at least 65%.

Abstract: Tomatoes are washed, sliced, sun dried on drying screens to a moisture content of 7% to 12% and mechanically chopped to 1/4" to 1/2" nodules which increases the moisture content from 18.5% to 21.8% and then packaged.

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 dehydrated meat is obtained by cooking meat in animal fat under atmospheric pressure to a dry matter content of at least 60% by weight, predrying the cooked meat, granulating the predried meat and then dehydrating the granulated meat.

Abstract: In order to dry continuously a pasty product being processed in a wet condition the product is fed via an extruder into a vacuum zone, which e.g. can be formed by a vacuum band drier. The heating of the product occurring due to the extrusion leads to a rapid expansion and drying in the vacuum. An additional feeding of heat is depending on the product no longer necessary. Accordingly the dwell time of the product in the vacuum can be reduced such that the productivity can be increased. Furthermore it is possible to operate at lower temperatures such that the quality of the product is not detrimentally influenced.

Abstract: A highly adsorbent edible pregelatinized starch product is prepared by extruding a starch composition in the presence of a minor amount of water at temperatures of at least 150.degree. C. enabling gas-forming additives to be dispensed with. The products have low bulk density and are highly adsorbent, enabling mixtures with liquid products such as lipids to be obtained in powdered form.

Abstract: A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food product, e.g. a potato is prepared into separate pieces for drying. The separate pieces are then coated with a dry mixture which includes a separation particulate which maintains separation between adjacent pieces such that the pieces may be more efficiently and effectively hot air dried. The dry mixture also includes ingredients which react with moisture on the food product surface to form an adhesive surface for adhering the dry mixture to the food product. For the preparation of hashbrown potatoes, the dry mixture may include spices, browning ingredients, and patty-binding ingredients. For the preparation of casserole potato dishes, the dry mixture may include spices, dehydrated vegetables and cheeses, and a thickening agent.

Abstract: Tomatoes are dehydrated by selecting red, ripe tomatoes and washing the selected tomatoes with a biocide and then rinsing with fresh water. The rinsed fruit is cut into approximately cubical chunks and blanched by heating the chunks to a temperature at or below the boiling point of water for a period of less than 10 minutes to inactivate the enzymes contained in the tomato. The blanched tomatoes are cooled to room temperature and then pulped. After removing skin and seeds to form a tomato juice from the pulp chunks, the juice is evaporated under vacuum to form a paste-like concentrate having a solid content from abot 20% to about 35%. Air trapped in the concentrate is removed. The concentrate is then formed into pieces and dried until the moisture content of the pieces is between about 3% and about 4%.

Abstract: A nutrient food product is prepared from soft shelled turtle eggs by soaking the eggs in alcohol, breaking them, desiccating the broken eggs, powdering them with garlic extract and then emulsifying in the presence of safflower oil.

Abstract: A method of producing dried food including the steps of (a) cooking food to be dried at approximately 100.degree. F. for approximately 30 minutes; then (b) grinding the cooked food into chunks; then (c) cooking the chunks at approximately 100.degree. F. for approximately 24 hours, thereby drying the food; then (d) reducing the dried chunks to fine power; and then (e) cooking the dried powder at approximately 80.degree. F. for approximately 12 hours.

Abstract: The present invention relates to a process for preparing fruit powder from fruit or fruit by-products of industrial processing of fruits, wherein the fruit of fruit by-product is cut up, and dried in microwave apparatus at a maximum temperature of about 65.degree. C., and then comminuted.Preferred fruits processed according to the invention are apple, fruit with pits, berries, citrus fruit, and tropical fruit.The fruit powder according to the invention can be used for human consumption and fodder.

Abstract: The invention relates to an apparatus for producing soybean milk and, more particularly, to a method for manufacturing a foodstuff suitable for soybean milk production and an apparatus for carrying out the method. The apparatus includes a brushing machine for removing earth matter and earth-born germs depositing on material soybean, a band dryer for adjusting the water content of the material soybean so as to facilitate separation of the material into skin and flesh portions, a skin remover for separating the skin portion from the flesh portion and for dividing the flesh portion of each piece of soybean into four to eight parts, and flat pressing rollers for converting the resulting powdery masses into uniformly distributed flaky masses.

Abstract: A method for producing banana chips which retain the inherent taste of fresh banana, have excellent appearance without quality repairment due to drying and without any browning. This method comprises the steps of (a) cutting bananas into small pieces; (b) subjecting the pieces of bananas to a temperature conditioning treatment; (c) expanding the temperature conditioned pieces to bananas by quickly reducing the pressure from normal pressure to a prescribed reduced pressure; and (d) heating the expanded pieces of bananas under a reduced pressure; the time elapsed from the cutting steps (a) to the completion of reduction of the pressure in the step (c) being not more than 20 minutes.

Abstract: Ready-to-eat dried flakes made from tripe. The flakes are prepared by utilizing the inherent characteristic of the tripe, i.e. its abundant fibrous tissue which renders the tripe stiff and difficult to eat. In accordance with the present invention, a mass of tripe is first boiled or steamed and then soaked in a seasoning-bath containing at least mirin, garlic, ginger, and beef flavoring. After the seasoning treatment, the mass of tripe is smoked for an extended time to obtain a hardened meat product having a water content of 18-30 weight % followed by exfoliating the tripe into thin flakes which are ready to eat as snacks or as toppings.

Abstract: A dehydrated fabricated potato piece for reconstitution into hash brown potatoes is made for admixture with dehydrated fresh potato pieces. The fabricated potato piece is made from a dough or potato solids (comprising one or more of potato flakes, potato granules or potato flour) with or without mashed potatoes. If mashed potatoes are used, they may be either fresh mashed potatoes or rehydrated dried mashed potatoes. The potato dough is sheeted between a pair of sheeting rolls at a moisture content less than 55%. The sheet of potato dough is then cut into strips and predried to a moisture content of less than 30%. Thereafter, the strips are cut into individual potato pieces, final dried to a moisture of about 7%, and may be mixed with dehydrated fresh potato pieces in a proportion of from 10:90 to 90:10 respectively, and packaged for later rehydration into hash browns.

Abstract: A segmenting and dehydration process for fruits and vegetables with a primary application as a process for producing dehydrated filaments of sugar beets as a natural sweetener for use by confectioners, bakeries, breweries and other food processors. The beets are washed, shredded with a high-speed heated blade and immediately dried in a continuously sterile atmosphere that prevents bacteria contamination and growth and enzyme action which otherwise result in an unacceptably strong flavor in the finished product.

Abstract: A dried puree of a starchy material, preferably the yam, in the form of flakes is compacted under a pressure of from 50 to 120 bars and then reduced to granules having a bulk density of from 0.40 to 0.65 kg/l. The granules may be placed in a water-permeable bag which may be filled to 45 to 80% of its volume with the starchy material. In the case of the yam, the dry matter content of the reconstituted material is on the order of 30 to 36%.

Abstract: An article of manufacture and process for making same are provided wherein selected fresh fruit or mixtures thereof may be peeled and/or cored, then made into a puree in a manner which preserves the fruits natural integrity, the peels being comminuted and optionally the core materials being further processed and finished whereafter from about 3 to 8% of the comminuted peels and optionally up to about 11% of the comminuted peels together with the processed core materials by wet weight is dried preferably under controlled atmospheric conditions, to produce a dried product having resistance to thermal set, shelf stability being readily reconstitutable to natural consistency and which does not contain any extraneous extenders, inorganic additives, or other unnatural or undesirable additives.

Abstract: Pastilles of the lozenge type based on crystalline sorbitol or fructose including, in their constituent mass, a plurality of cavities, preferably microcavities, of which some at least communicate with the surface.

Abstract: The present invention concerns a method for improving the solubility of gelling agents hardly soluble in water such as agar-agar, gelatin and carrageenan. Said method includes the step of contacting said gelling agent with a non-equilibrium plasma formed by applying a high frequency wave to a low pressure gaseous atmosphere, such as air, oxygen, carbon dioxide or nitrogen, and thereby obtaining a gelling agent readily soluble in water.

Abstract: A process for the production of fruit pastes or purees from drupaceous fruits other than plums is disclosed, which comprises dehydrating the fruits with skins and stones intact, then compressing the whole dried fruits against a perforated barrier to force therethrough the flesh of the fruit substantially free of solids. This avoids the need to halve the fruits and remove the stones prior to drying, and thereby lowers the expense of processing such fruits considerably. It also provides a method of achieving a palatable product fit for human consumption from materials heretofore considered useless.

Abstract: A process for the preparation of honey powder preserving its natural aroma substances comprises(a) kneading 1 part by weight of honey, 0.8 part by weight of starch, pre-hydrolyzed starch or flour and 0.1-0.3 part by weight of cyclodextrin to yield a homogeneous mixture, subjecting the mixture thus obtained to thermal treatment at 100.degree. C. for 20 minutes, disintegrating the hot product obtained after thermal treatment, drying the product at a temperature of 50.degree.-55.degree. C., for 10-50 hours, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate and grinding it to a powder; or(b) admixing 1 part by weight of honey with 6 parts by weight of a hot saturated aqueous cyclodextrin solution, freezing the homogeneous solution thus obtained, subjecting the product to lyphilization, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate to the lyophilized product and grinding it to a powder.

Abstract: A gel-forming protein product is prepared from a raw material of either defatted or non-defatted oil seeds or products derived therefrom, which contain proteins, carbohydrates and a polysaccharide fraction. The proteins are subjected to a thermal treatment in water. The thermal treatment comprises heating the proteins in one or more stages at a temperature above 50.degree. C. The proteins need not be separated from other constituents of the raw materials but are separated from the polysaccharide fraction. The protein product can be formed into gels having desirable compressibility and elasticity characteristics. The gels are useful in foodstuffs.

Abstract: A method and apparatus are disclosed for treating a grain by crushing under controlled conditions of humidity, temperature, and quality of impact. The process is particularly adapted for making instant tortilla flour (masa harina) from a mixture of corn and lime and can be conducted continuously. In a preferred embodiment, grain with added lime is fed in a grinding chamber and ground therein to a fine powder by action of breaker bars which crush the grain against breaker plates mounted along the circumference of a grinding chamber cage. During grinding the grain product are subjected to a steam atmosphere generated from the grain moisture content, frictional heat and applied heat. The steam atmosphere is maintained by blocking the ingress of air while feeding in grain and extracting flour, and a cooked dry flour product is obtained.

Abstract: A product which comprises essentially dry, storable, dehydrated fibrous fish products and process for making same from various raw materials including without limitation underutilized fish species or deboned fresh or frozen fish scrap and various parts. The process for making the novel product includes mincing, followed by a one-step, controlled, dehydration under conditions of reduced pressure and in the absence of an oxidizing atmosphere such as air, and at elevated temperatures of up to 95.degree. C., and in the absence of any other added ingredients.

Abstract: A process for dehydrating vegetables comprises first comminuting whole, uncooked vegetables to produce a puree. By passing the puree through a first-stage finishing step, and a second-stage finishing step having a finer screen size than the first stage, a puree substantially free from hardened vegetable particles is obtained. The puree may be dried by a variety of techniques to obtain a dehydrated product which, when reconstituted, displays a particularly smooth texture.

Abstract: Hulls are removed from brewer's spent grain (BSG) by drying and milling the BSG in a roller mill having a differential of about 2.5 to about 4.0 and a tight setting, followed by passing the milled mixture through a No. 36 light wire sieve which retains the hulls and permits the bran to pass through. An improved method of making bread with bran which comprises thoroughly mixing the bran with oil and surfactant before adding the other bread ingredients is also described.

Abstract: Dehydrated onion products can be prepared using a wide variety of drying conditions without pinking of the onions by treating the onions with an effective amount of base before or during the initial stages of drying.

Abstract: Methods and apparatus for processing grain to provide meal, grit, flour and masa products suitable for human consumption and by-products suitable for use as animal feed and industrial products. The methods includes forming a slurry of the grain with water and processing the slurry through dehusking, germ detaching, grinding and sifting stages while maintaining the grain at a relatively high moisture content. Partially different methods are employed depending on whether the processed grain is sorghum, wheat or corn. The processing apparatus includes a dehusking unit having a plurality of pump stages to remove the husks from the grain kernels without cracking a substantial portion of the kernels. A fluidized bed dryer is utilized to remove excess water and to surface dry the kernels and husks. For sorghum grains a centrifugal impact germ detacher is utilized to break up the dehusked kernel and separate the germ and oil from the endosperm.

Abstract: A particle injection system for a fluid bed dryer includes a product injection tube inserted into a product containing fluid bed chamber of the dryer for injecting particulate material in a fluidized stream into the chamber of the fluid bed dryer while the dryer is in operation.

Abstract: Raw, unblanched potato strips suitable for French frying are heated principally by circulation of hot air to dry their surfaces, and simultaneously to cook the strips partially and to dehydrate the strips partially. The strips are then frozen and stored in frozen condition until they are to be finally deep fat fried ready for consumption.

Abstract: Potato chips of relatively low oil content are prepared by a process which comprises the steps of forming potatoes into slices having a thickness which is suitable for making potato chips, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atomosphere under drying conditions whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content. The potatoes, after peeling, may be treated with hot water or steam to avoid making fried chips with white edges.

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 partially dehydrated food product, especially sliced bacon, that results in improved cooked yield and reduced shrinkage is prepared by subjecting the product to hydration with a curing solution and then to vacuum dehydration conditions to partially, but not totally, reduce the moisture content without substantially affecting the other food components.

Abstract: Unbleached cake flour is heated at a temperature of 49.degree.-93.degree. C. for 1 hour to ten weeks to improve its baking properties. Starch is subjected to controlled swelling by heating in the presence of excess moisture at a temperature of 54.degree.-71.degree. C. Either treated material or mixtures of both may be substituted for unbleached flour in high-sugar baked good mixes to obtain improved baking properties such as texture, grain, volume, and eating quality.Unbleached bread flour is simultaneously ground and heated and then subjected to three air-classification steps to obtain a flour suitable for use in high-sugar baked goods.

Abstract: A process for the production of dehydrated foodstuffs, feedstuffs or plant fertilizers includes the following steps: (a) preparing protein-containing animal matter to a particulate size acceptable to homogenizing equipment; (b) subjecting the comminuted matter to ultra homogenization; (c) heating the resultant homogenate to a temperature of between about 50.degree. C. and 85.degree. C. to agglomerate the protein; (d) granulating the agglomerate; (e) drying the granules at a temperature not greater than 95.degree. C. until their moisture content is within the range of about 20% to about 50% by weight; (f) passing the partially dried granules through a mincer to form kibbles; (g) drying the kibbled material to achieve a moisture content not more than 8% by weight.

Abstract: A pork rind product capable of storage at ambient temperature and which may be used in the meat industry as a source of protein has a water content of less than 15% by weight, a fat content of less than 20% by weight and a particle size of less than 5 mm. The product is capable of rapid rehydration.