Abstract: The present invention relates to a method for increasing the amount of hull portions recovered from flaxseeds. In a preferred embodiment, the invention includes providing a plurality of harvested flaxseeds, tempering the harvested flaxseeds by sufficiently increasing the moisture content for at least about one-half hour to increase the amount of hulls recovered from the flaxseeds, and recovering a portion of the hulls from the moisture-increased flaxseeds. The claimed invention also relates to a flaxseed hull isolate that includes at least 7 up to 17 weight percent of flaxseed hull based on the total weight of flaxseeds. Additionally, the claimed invention relates to a harvested flaxseed, whose moisture content is increased by at least about 1 weight percent, and a flax product having a lignan concentration of at least 10 percent by weight.

Abstract: A process for the extraction of lycopene from whole tomatoes, in which process tomatoes are heat concentrated and extracted with water-saturated ethyl acetate.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and juice comprising a mixture of tea compounds; fractionating the mixture; and recovering at least one fraction enriched in at least one tea compound.

Abstract: The present invention relates to a new source of high quality plant protein, termed, “quinoa protein concentrate (QPC)”, which contains at least about 50 wt % protein which is food-grade and/or pharmaceutical-grade and methods of preparing such protein concentrates as well as starch, oil, and fiber from quinoa grain. The quinoa protein concentrate of the invention is useful as food ingredients, infant formula ingredients, cosmetic ingredients, pet food ingredients, and animal feed supplements.

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: The present invention provides a process to remove the bran and the germ from the endosperm of a corn kernel. The process includes use of an apparatus having a chamber to induce rubbing between adjacent corn kernels to remove bran and an apparatus for germ removal having frictional cylindrical rollers rotating substantially parallel to one another, in opposing directions, and tensioned to impart low-impact friction forces to each corn kernel drawn between the roller surfaces. The process of the present invention includes a tempering step including adding an amount of moisture to the bran of the corn kernel by wetting and soaking the corn kernel; a bran removal step for removing substantially all bran from the corn by rubbing corn kernels together; a second tempering step including adding an additional amount of moisture to the exposed germ by wetting and soaking the exposed germ; and a degermination step to fracture the endosperm about the germ, substantially freeing the germ from the endosperm.

Abstract: A method and apparatus is described for pulping/liquidising the edible flesh within a fruit, especially a citrus fruit. The apparatus includes a blade that is attached at its middle to a shaft that is rotatable about a longitudinal axis. The blade is pivotable to the shaft and is inserted tip first into the fruit while it lies parallel to the shaft so that the size of the opening into the fruit can be minimised. The shaft is rotated about its longitudinal axis and, while the shaft is rotating, the blade is pivoted outwardly from the shaft. The rotary movement of the shaft and the pivoting of the blade means that the blade traces a three dimensional shape within the fruit and thereby pulps it.

Abstract: An apparatus and method of peeling produce is described comprising adding an electrically conductive fluid and a produce having a peel to a container and subjecting the fluid and the produce to an electrical field to produce a current sufficient to rupture the peel from the produce.

Abstract: A process of extracting carotenoids from a source of fruit or vegetable processing waste including the steps of: admixing the source, a first organic solvent and a surfactant to form a slurry, whereby surface tension in tissue cell structure of the source is decreased, enhancing penetration of the surfactant into the tissue cell structure so that the carotenoids and the surfactant may form a combination; treating the slurry with a second organic solvent which solubilizes the combination; separating the treated slurry into a liquid fraction and a solid fraction; and separating a first portion from the liquid fraction, the first portion including a solution of the second organic solvent and the combination.

Abstract: Generally, a bran processing system for the supercritical carbon dioxide extraction of bran extraction material from bran and fractionation of the bran extraction material. Specifically, a bran processing system for the isolation of a bran extraction material fraction enriched in ferulate-phytosterol esters or oryzanol.

Abstract: Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.

Abstract: An apparatus and method for separating joined components, purifying liquid, promoting interaction between two or more components and improving combustion. The apparatus has a housing, a rotor inside of the housing, a plurality of protrusions extending from the rotor, a shaft coupled with the rotor and a prime mover for rotating the shaft. Fluid within the housing cavitates as the rotor rotates and the protrusions move through the fluid. Cavitation causes joined components within the fluid to separate, kills undesirable organisms within the fluid, promotes interaction of components within the fluid and improves combustion of a liquid fuel. The fluid and components may also be subjected to abrasion and centrifugal and impact forces for separating the components, purifying the fluid, promoting interaction of the components and improving combustion.

Abstract: A method of producing masa which reduces the material and time required, including the amount of water required for processing, the amount of calcium and lime required, energy and space consumption, and processing time. The process preferably includes debranning the corn kernels, collecting the bran, subjecting the debranned corn kernels to a heated alkali solution, and milling the debranned corn kernels. The bran may be sifted and utilized for various products.

Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The methods are low cost and commercially practical. Preferably, the high ?-glucan content oat bran and oat flour fractions can have a syringic acid to ferulic acid ratio of at least 2.

Abstract: A mortar and pestle and a chopping bowl are provided with bottom walls which can engage one another when one is placed atop of the other when the bottom unit is upside-down. The combined units provide a stable surface to either grind or chop food articles on, and provide for compact storage of the items when not in use.

Abstract: A vegetable topping device comprises at least one rotatable blade and a plenum chamber and further comprises an outlet: characterised in that, in use, the rotating blade(s) generate an airflow which lifts the vegetable tops such that they are cut by the blade(s) and are then directed to the outlet from the plenum chamber by their entrainment in the airflow in combination with the plenum chambers inherent shape.

Abstract: A method of making chunk tomato pieces from tomatoes. The tomatoes are introduced into a tomato preparation system where they are cleaned, de-stemmed, peeled and chopped. This creates a mixture of tomato chucks, seeds and juice. The tomato chunks are separated from the seeds and juice. The juice is separated from the seeds and subsequently added back to the chunks in proper proportions.

Abstract: The present invention relates to methods and apparatuses for processing podded vegetables including green Cicer beans. Green Cicer beans are commonly referred to as chickpeas and come in two varieties, Desi-type and Kabuli-type. The Kabuli-type of chickpeas are commonly referred to as garbanzo beans. Until the present invention, there was no commercial method or apparatus for post-harvest processing of green Cicer beans. The present invention can relate not only to post-harvest processing of green Cicer beans but any podded produce where there is a need to separate unwanted material from the green produce. Apparatuses and methods of the present invention permit secondary processing of podded vegetables to increase overall grower yield. Additionally, methods according to the present invention, show desired dwell times and blanching temperatures for the deactivation of enzymes that can damage green produce or render it unsaleable.

Abstract: The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the level of available soluble fiber that can be obtained from such starting materials in order to create ingredients that are useable in food intermediates that are suitable for lowering unhealthy cholesterol levels. More particularly, the present invention relates to controlling the moisture content, mechanical pretreatment and alkali treatment of such starting materials as wheat bran or shorts.

Abstract: A process for selectively grinding dual-density processed food in a single unit operation in a short-duration manner. Selective grinding as between lower-density and higher-density portions of the dual-density processed food may be effected without the need for moving mechanical parts. A granulated lower-density portion and liberated nonground higher-density portion obtained from the selective grinding treatment performed on dual-density processed food are independently useful for re-use in food production lines.

Abstract: A double blade peeling device for vegetable and fruit comprises a handle attached to a vegetable and fruit retaining member and a body of screw, the handle can drive internal gears to rotate, so as to make the retaining member and the body of screw to rotate as well. The body of screw, which is provided with two screw threads, drives upper and lower blade carriers to move upward and downward oppositely, such that the blades mounted on the upper and lower blade carriers move downward and upward respectively, contact the rotating food frictionally, and peel vegetable or fruit from upside and underside simultaneously. When two blade carriers move to the intermediate position to complete the peeling action, the two blade carriers open through wedge in blade carrier devices, two blades leave the surface of food, the lower blade carrier devices disengage with the body of screw. The body of screw drives upper blade carrier device to press the lower blade carrier device to move downward unceasingly.

Abstract: A PROCESS TO OBTAIN A FOOD SUPPLEMENT AND THE PRODUCT THUS OBTAINED. A new process for obtaining a food supplement and the food supplement compound itself, extracted from the Azadirachta Indica A. Juss. tree that belongs to the Meliaceae family. The product is an effective food supplement whose properties help fighting and preventing several diseases by increasing the body's resistance and by strengthening both its natural defense system and the immune system as a whole.

Abstract: A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.

Abstract: The invention relates to a method for the production of potato juice based products by means of food technology, characterized by the following steps; preparing the squeezed potato juice, filtering off the fibers or starch residues by means of a microfilter, preferably ultrafiltration the filtrate, electrodialysis of the microfiltrate or the ultrafiltrate and optionally, drying the electrodialysate by adding carrier substances containing silicates.

Abstract: Raw material nuts may be quenched using an extremely low temperature liquefied gas to produce cracks in the raw material nuts. The cracked raw material nuts may then be crumbled along the cracks to separate the nuts into small nut fragments. After returning the temperature of the nuts to the ambient temperature, additional cracks can be further produced in the nut fragments by quenching the nut fragments. Smaller nut fragments can then be obtained by crumbling along the cracks. Small nut fragments in desired sizes may be obtained by repeating the process of cracking and crumbling as many times as desired. The astringent skin of the nuts may also be peeled off while the small nut fragments are produced.

Abstract: During the defatting of coconut gratings from freshly harvested coconuts, the gratings are cooled to temperatures at which crystallization, i.e., solidification of the fat components occurs, before the coconut gratings are pressed. However, this temperature must not drop below the freezing point of water, preferably <2° C., in order to avoid crystallization of the aqueous/liquid components of the coconut milk. As a result, the aqueous/liquid coconut milk with reduced fat content is separated from the coconut gratings in the next pressing. To separate the coconut oil from the coconut gratings, these are subsequently heated to temperatures at which the coconut oil becomes liquid in order to then separate it from the coconut gratings by pressing. The coconut oil (virgin coconut oil) is now obtained in an extremely efficient and gentle manner.

Abstract: An improved wet milling process is provided that allows for separation of seed coat particles from the horny endosperm particles of seed. The process uses soaking and grinding to produce seed coat flake particles and horny endosperm particles that may be separated using movement of liquid slurry of the particles, providing hydraulic lift to separate the seed coat particles. Improvements in the process allow for omitting addition of sulfur compounds to the process. By-products of wet milling with improved properties are provided.

Abstract: The invention describes the cost effective process for the preparation of a mixture of salts having low sodium salt (health salt) contain and exclusively derived from vegetable sources which have desired sodium chloride: potassium chloride ratio and traces of micronutrients including iodine, said salt is white in color and free flowing in nature.

Abstract: A method for preparing corn fiber oil involving separating corn fiber from corn kernels (e.g., by a wet milling process), drying the corn fiber, grinding the dried corn fiber to produce ground corn fiber having a particle size of less than about 100 microns, combining the ground corn fiber with an aqueous solution having a specific gravity effective to float aleurone cells, removing the floating aleurone fraction, drying the aleurone fraction to form a dried aleurone fraction, grinding the dried aleurone fraction to form a ground aleurone fraction, extracting corn fiber oil from the ground aleurone fraction by a way selected from the group consisting of an organic solvent and supercritical fluid extraction, and separating the extracted corn fiber oil from the extraction medium.

Abstract: A procedure which comprises a second step of pressing of the Salvia Hispanica L. seeds with temperature control modifying the ratio between the polyunsaturated fatty acids and antioxidants contained as well as obtaining an expeller. The procedure comprises a third step in which the expeller obtained is let to cool until it reaches room temperature and a fourth step in which the expeller, at room temperature, is entered into a disc-driven mill to obtain different particle sizes of a partially low-fat flour with a high content of polyunsaturated fatty acids, especially ?3 type.

Abstract: A method for making a dehydrated mashed potato product by cooking fresh potatoes including defects, ricing the cooked potatoes by urging the same through multiple openings in a ricing barrier to form riced moist potato pieces exiting the ricing barrier separated from potato defects which do not pass through the ricing barrier, reforming (e.g., by extrusion) the riced moist potato pieces by applying pressure to form riced, reformed moist potato pieces, and drying the riced, reformed potato pieces to a moisture content of about 5–10%. A dried mashed potato product comprising dried potato pieces which reconstitute in water at 180° F. under light stirring conditions to a mashed potato product having soft lumps characteristic of fresh mashed potatoes at a concentration of about 10 g to 80 g of soft lumps per 400 g of rehydrated product.

Abstract: The disclosed embodiments include methods and apparatus for processing vegetables having a root crown including applying opposing forces to the vegetables to separate the roots or portions thereof at or near the root crown from the vegetable, and packaging the vegetables in a container.

Abstract: According to certain embodiments of the invention, there is provided a method and an apparatus relating to an infeed for positioning the green onions in a generally horizontal position on a conveyor and a transition conveyor for transporting the horizontally disposed green onions and transporting them to a substantially vertical disposition to present them to a peeler for removing the outer skins of the onion and a de-rooter for shortening or removing the roots from the onions.

Abstract: A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of phytochemicals and a relatively low level of sugars and acids. The other of the two juices has a relatively low level of phytochemicals and a relatively high level of sugars and acids. The method of the invention entails providing three juice streams. The first juice stream is passed through an ultrafiltration apparatus or some other apparatus that is capable of preferentially separating the relatively lower molecular weight compounds, e.g., sugars and acids, from the relatively higher molecular weight compounds, e.g., phytochemicals. This process creates two juice fractions: a juice fraction that is relatively enriched in sugars and acids and a juice fraction that is relatively enriched in phytochemicals.

Abstract: Mechanically harvested chili-pepper plants are sized into chunks and introduced into a water flotation system. Water is added at the top of a flotation vat and, for the most part, is withdrawn at the bottom using a venturi unit. The balance of the water is recovered as spillover from the top of the vat carrying the floating material. If the rate of water withdrawal at the bottom of the vessel is controlled such that it is as high as possible but less than what produces turbulence in the vat, the pulp material will drop with heavy seeds to the bottom with the extracted water while all other materials are skimmed away at the top. The very small differential in density between the pepper pulp and the rest of the plant and debris is sufficient to separate them under these specific conditions.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive methods also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Abstract: A process and an apparatus for the processing of oil-producing drupes, notably olives, is described comprising at least one device (20, 24) for the processing of whole drupes which effects a physical destructuring with incipient detachment of the drupe pulp from the skins and stones, under conditions which substantially avoid the oxidation mainly of the pulp's natural antioxidants; at least one device (42, 52; 110; 120, 124, 130, 134, 160, 170) for the physical separation and recovery (at 100) of the pulp essentially devoid of stones and advantageously skins, and (at 92, 96, 110) of the stones essentially devoid of pulp, advantageously with the skins, ly under conditions which substantially avoid oxidation; and at least one device (160, 170, 172, 174) for the separation and recovery of the pulp oil essentially devoid of stone oil and containing the pulp's natural antioxidants, thereby improving the purity and oxidation resistance of the pulp oil.

Abstract: The present invention provides isoflavone compositions exhibiting improved solubility (e.g., light transmittance), taste, color, and texture characteristics, and methods for making the same. The isoflavone compositions are useful for incorporation in a variety of foodstuffs, beverages, dietary supplements, and pharmaceutical compositions allowing for improved taste, texture, color, and optical properties of the same.

Abstract: A process for milling corn comprises mixing water and corn kernels to provide a tempering mixture; holding the tempering mixture for a time and temperature effective for lifting hull off from the endosperm of the corn kernels, but a time and temperature which is not effective for moisture to substantially penetrate into the endosperm of the corn kernels; and abrasively removing germ and bran from the moistened tempered corn of the corn kernels. In one embodiment, whole corn kernels are separated into large kernel and small corn components and the large and small corn components are milled separately.

Abstract: The present invention relates to a method for processing tea tree product, in particularly, a method for processing tea flower. The process comprises of the following steps: picking, dehydrating, steaming, drying, quick-freezing and pulverizing of the tea flowers. The picking step is preferably carried out in the time interval beginning from 2-3 days before the pollination of the tea flower to 2-3 days after the pollination of the tea flower. Hollow baskets made of bamboo or plastics are used to accommodate the picked tea flowers during the picking and the said tea flowers must be immediately graded and spread. In the dehydrating step, the said tea flowers should be spread at a thickness of 2-5 cm on bamboo mat or cement floor and should be gently turned over once every 1 hour. The time of dehydrating for the spread fresh flowers does not exceed 10 hours and the most preferred spreading time is 6 hours. Having been dehydrated, the tea flowers are steamed.

Abstract: A pecan processing method and system is described that increases the efficiency of pecan processing. In particular, pecan parts that fall beneath the cracker, secondary cracker product, are conveyed to an air separation device which removes dust and shells for disposal, and the remaining portion of the secondary cracker product is conveyed to width separation devices. In a second aspect, a largest width range of the cracker product after width separation is shelled by parallel, rubber-coated cylinders and then thickness separated into uncracked nuts and substantially whole cracked nuts. The uncracked nuts and the substantially whole cracked nuts are then separated, and only the uncracked nuts are returned to the cracker. The substantially whole cracked nuts are returned to the width separation device.

Abstract: A method of using a rotatable roll for rolling oil-containing agricultural products or other types of cereals or foodstuffs. The roll has a roll body of metal and an outer covering of a non-metal material, especially synthetic material or a mixture of synthetic material and rubber.

Abstract: A food product and method of making the same are disclosed. The food product is preferably made of a processed Sorghum grain, and preferably from hybrids of Milo. The grain is subjected to decortication and extrusion. Additives may be provided to flavor or otherwise nutritionally enhance the processed Milo. The additives are added prior to extrusion. In another embodiment, the food product may be made from other grains or tubers by removing the starch and then using the starch to extrude the food product.

Abstract: The invention relates to a method for preparing an oat product enriched in the content of &bgr;-glucan as well as a method for preparing a foodstuff incorporating such an enriched oat preparate. The invention uses dehulled or naked oats, which are subjected to dry milling and dry fractionation at multiple stages without a preceding removal of fat. The oat material is at a first stage subjected to dry milling and dry classification to separate a coarser fraction containing grain cell wall material and starch containing subaleurone layer as a pre-enriched fraction from a finer, endosperm containing fraction. At a second stage said pre-enriched fraction is subjected to dry milling, where the disintegraing action is more effective than at the first stage, and to dry classification for separating a coarser, cell wall material containing fraction as the enriched product from a finer, starch containing fraction.

Abstract: A method for separating juice vesicles from a citrus fruit includes the step of forming a plurality of generally circumferential scores between a stem end and a stylar end of a citrus fruit. Preferably each score extends at least through a flavedo of a peel of the fruit. Next the fruit is cut into a plurality of slices in a direction normal to a longitudinal axis defined by the stem end and the stylar end. The slices are then frozen, and an impulsive force is applied to the slices to form a plurality of fruit components. These fruit components comprise juice vesicles and other fruit components, such as the peel, connective membranes, and seeds. The juice vesicles are then mechanically separated from the other fruit components.

Abstract: Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

Abstract: A method of using hop acids as an antimicrobial agent for a food processing facility is described including delivering the hop acids in a biodegradable detergent for use in sanitizing a refrigerated food processing facility. The hop acids are mixed with the biodegradable detergent in an amount to inhibit certain types of microbial organisms. This method is particularly effective in combating Staphylococcus aureus and Listeria monocytogenes, two prevalent food pathogens.

Abstract: A method for separating cytosolic and parenchyma components from vegetable material comprising fiberizing the vegetable material by means of a pulp or paper mill refiner is disclosed.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.