Abstract: An uncooked oat groat or corn endosperm product comprising added ingredients is provided, wherein the selected ingredients are incorporated inside or adsorbed on the oat groats or corn endosperm and are resistant to chipping or flaking off. Methods are provided for making the foregoing products. The methods may be used with cut or whole oats and involve adding the selected ingredients in an aqueous medium to the oat groats to increase the moisture content of the groats and to allow the selected ingredients to become adsorbed onto or absorbed within the oat groats. The methods described above may be used to treat uncooked corn endosperm as a means of adding ingredients either within the corn endosperm or onto the surface of the corn endosperm.

Abstract: Pickled products immersed in a pickling solution are packaged in a cardboard box for shipment to customers. The box is lined with a plastic bag to protect the pickled products and pickling solution from contaminants, and to prevent the pickling solution from leaking. The cardboard boxes may be arranged in multiple layers on a pallet for shipment. The pickled products may be put in the box in a pickled state or in a raw state, whereupon they cure to the pickled state during shipment.

Abstract: Sodium ortho-phenylphenate is admixed with water to produce a process water for treating produce. Potassium carbonate is admixed with the process water in an amount necessary to necessary to raise the specific gravity of the process water to a level whereat it will float fruits and vegetables that would otherwise tend to sink in the process water. When a chlorine-based biocide is used in the process water potassium bicarbonate is used to provide the desired specific gravity of the process water. Over time, used process water is cleaned by settling, by use of a filter, or by use of some other mechanical separating equipment, and the cleaned process water is recycled.

Abstract: A process for production of an appetizer is disclosed. The process comprises the steps of: a) adding between about 1.0 percent to 1.5 weight percent lime to a combination of water and corn to form a mixture; b) boiling the mixture until the mixture contains between about 34 to 38 weight percent moisture; d) soaking the mixture for between about 12 to 16 hours to achieve between about 46 to 52 percent moisture; d) grinding said mixture into a dough; and e) rolling and cooking said dough to produce the appetizer. This process has the quality of permitting a new product from the nixtamalized corn dough, which is acceptable to the public, and a technology that allows for the accomplishment of the above objective.

Abstract: A simple and efficient method for the production of a stable, clear and high-potency oat extract, containing avenanthramide, is disclosed. The method employs the use of a differential dissociation constants and ultra filtration to stabilize extract, prevent the loss of functional activity as an anti-irritant and anti-oxidant.

Abstract: A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Abstract: A method of producing a broth or stock, comprising mincing animal bone, mixing meat and/or meat extract and/or bone extract with the minced bone; and heating the mixture to effect coagulation thereof. The heating step may comprise retort sterilization. The coagulated mixture may be provided in a water permeable container, to retain insoluble material. A hydrometer may be provided with the minced bone, to assist in determining soup concentration. The invention provides an extended release of soup into boiling water of a period of hours, allowing replenishment of withdrawn soup stock.

Abstract: The manufacturing method of the processed food of shrimp of the present invention enables new processed food of shrimp to provide, in which it has especially fine eating quality in comparison with conventional processed food of shrimp and degradation does not occur in preservation over a long time. A processed food of shrimp of the present invention contains tail part muscle mainly, in which protein content P, free glysin content Gl, and free proline content Pr satisfy respective conditions of below-described A and B simultaneously. The manufacturing method thereof is that there is obtained heat-treated shrimp in such a way that fresh shrimp is subjected to heat-treating while bringing the fresh shrimp into contact with hot water or saturated steam not less than 85° C. before cooling so that lengthwise direction crush strength (N/cm2) of specimen of the tail part muscle of the shrimp, whose size is 5±0.

Abstract: The present invention provides a device for modifying an atmosphere in proximity to the device, the device comprising a sachet comprising a semipermeable material, and a composition including a mixture of acetylsalicylic acid and sodium bicarbonate contained within a cavity of the sachet. The invention further provides methods for modifying an atmosphere comprising placing a mixture of a carboxylic acid and a base in the atmosphere, wherein the atmosphere has a sufficient level of water vapor such that, upon contact of the water vapor with the mixture, carbon dioxide is produced.

Abstract: An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of soluble materials while retaining insoluble materials. The meat is preferably chicken. The dehydrated mixture may be rapidly extracted to form a chicken bouillon, resulting in a product having superior sensory quality. A method for preparing a chicken bouillon, comprising the steps of directly mixing chicken extract and chicken meat; dehydrating the mixture; and forming a powder from the dehydrated mixture. A powdered chicken bouillon is produced comprising a dehydrated mixture of chicken meat and chicken meat extract and/or bone extract, wherein said chicken meat and/or bone extract is mixed directly with the chicken meat prior to dehydration.

Abstract: A hydrogenated starch hydrolysate having the following saccharide contents (based on the solids content of the hydrogenated starch hydrolysate): A.<8 wt.-% of hydrogenated monosaccharides (DP=1); B.<41 wt.-% of hydrogenated disaccharides (DP=2); C.<15 wt.-% of hydrogenated trisaccharides (DP=3); D.<30 wt.-% of hydrogenated quat- to deca-oligosaccharides (DP=4 to 10); and E. from about 14 to about 38 wt.-% of hydrogenated undeca- or greater polysaccharides (DP≧11); and hard boiled candies which are produced from the hydrogenated starch hydrolysate.

Abstract: The present invention teaches a process for making ready-to-eat, shaped rice products having a texture comprised of visible, fully-cooked rice grains joined together; said process utilizes three rice-cooking steps. In the first rice-cooking step, the rice grains are only partially-cooked inside the cooker at temperatures above 175 F. The still-cooking, partially-cooked rice grains together with some adhering cooking water are discharged from the cooker before the centers of the grains are fully-cooked and while the grains are still flowable. In the second rice-cooking step, said rice grains continue to cook in an enclosed conveyor with their own retained heat and water at temperatures above 175 F while the retained water from the grains' surfaces is absorbed into their centers. An important aspect of the present invention is that the rice grains become fully-cooked at about the time they are formed into shaped units.

Abstract: The present invention provides an improved breakfast cereal biscuit comprising grain which includes waxy grain in an amount of at least 20% by weight of total grain content. The grain has been hydrated and cooked either sequentially or simultaneously, rolled into flakes, and either agglomerated and toasted into a desired biscuit shape or toasted and agglomerated into a desired biscuit shape. A process for the production of the improved breakfast cereal biscuit is also provided. The improved breakfast cereal biscuit typically exhibits extended bowl life, has improved nutritional qualities, is tender and crisp in texture, has better flavors, and requires reduced energy in the manufacturing process, when compared to standard flaked wheat breakfast cereal biscuits.

Abstract: Disclosed is a method for preparing health-aid white kimchi containing Opuntia ficus midia. About 51.5 parts by weight of half-cut Chinese cabbages whose outer leaves are trimmed off are immersed in about 8% saline for about 12 hours and rinsed with water, followed by dewatering. About 9.3 parts by weight of radish is cut into segments, and mixed with about 1 part by weight of clove onion pieces about 4 cm long, about 1 part by weight of dropwort stem pieces about 4 cm long, about 3 parts by weight of apple pieces, about 3 parts by weight of pear pieces, about 0.5 part by weight of chestnut pieces, about 2 parts by weight of carrot pieces, about 2 parts by weight of onion pieces, about 0.5 part by weight of Opuntia ficus midia pieces about 0.2 mm thick, about 0.1 part by weight of red pepper sections about 0.3 cm thick, about 0.3 part by weight of jujube flesh slices, about 3 parts by weight of crushed garlic, and about 1 part by weight of crushed ginger, along with about 0.3 part by weight of salt.

Abstract: A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced energy use for pre-cooking and washing by recycling hot water. Next, moisture content is stabilized, and the corn is milled and dried in a super-heated stream of air with reduced energy consumption by recycling waste hot air. Dust trapping is performed on a portion of waste hot air which is reused for preheating combustion air. Wet scrubbing of the remaining waste hot air is performed where heated water is reused and exhaust air vented. Cooling and further drying of the dried-milled particles follows. A fine grind or flour is separated and recovered from the coarse grind which is also aspirated to isolate a hull fraction as corn waste along with particulate collected after entrapping and scrubbing waste hot air. Re-milling and sieving the coarse grind produces a corn flour for tortilla and the like.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.

Abstract: A cold process method for forming a pumpable, bake stable, pectin based food paste involving providing a liquid component containing solubilized pectin and a food ingredient, providing a dry component containing a gelling agent for the pectin, dry acid and buffer salt, selecting the particle size of the acid and salt to delay gelling by a desired time, rapidly blending the dry component into the liquid component for a time less than the desired time; and, transporting the blended components to a container where it gels into the food paste.

Abstract: A sweet jellied paste which is produced without sugar, using materials which have medicinal properties. Dried fruits 1 are immersed in water to thereby obtain restored fruits and immersion water 2, which are then kneaded together with agar liquor 3 through several kneading processes including a first kneading process 4 and a second kneading process 5. Thus, respective materials are well mixed and harmonized, thereby obtaining healthy sweet jellied paste with an enhanced flavor.

Abstract: An improved method and apparatus for the preparation of raw shellfish. The method generally comprising the steps of heating the shellfish to a temperature to destroy bacterial and viral contaminants, without cooking the shellfish, and freezing the shellfish. The new and improved method and apparatus preparing the shellfish for shipment without a hold time prior to shipment.

Abstract: A food washing apparatus of the invention includes an ozonized water generator (10), a cylindrical washing tank (1) in which the food materials are put and which can rotate to wash the food materials, a drainage part (4) formed at a part of the washing tank (1) and including openings to such a degree that water passes through and the food materials do not pass through, and wash water pipings (2, 9) which are inserted and disposed in the washing tank (1) in an axial direction and in which water spray holes (2a, 2a) for spraying wash water including at least ozonized water are formed, and while at least one part of the wash water sprayed from the wash water pipings (2, 9) is draind from the washing tank (1) every rotation of the washing tank (1), washing of the food materials is performed.

Abstract: According to this method, the seeds previously cleaned and still having their germs are steeped in an aqueous medium (water or activated water with or without nutriments) in an amount of at least 0.6 liter per 1 kg of seeds until the acidity of the aqueous medium reaches 2 to 12 degrees and until the swelling rate of the seeds is characterized by their capacity, under compression, to flatten while loosing the undamaged germ. The aqueous medium where the seeds are steeped is drained and the seeds are ground in order to remove the liquid fraction which is not related to the humid seed mass thus obtained. The dough is kneaded until the target consistency is reached while adding the ingredients indicated in the recipe. The dough is then cut, allowed to rest for 15 to 50 minutes at 35-99° C. while maintaining humidity balance conditions in the dough-atmosphere system, and eventually baked is undertaken at 200 to 300° C.

Abstract: A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation and then liquefying it with high shear reducing water loss.

Abstract: The present invention provides a germ-based additive for enhancing masa flavor in food products produced from flour for dough which includes the additive. The additive includes alkaline cooked cereal germ. The additive may be milled and may be added to food products in an amount effective for producing a masa flavor without the use of masa flour.

Abstract: The invention relates to a refill of a pulverulent foodstuff that can be dispersed in a liquid medium that has been compacted into a solid form that can be abraded to form a powdered granules, flakes, or chips, and to a process for manufacturing the refills. These refills are used in a device for the on demand preparation of beverages or sauces from water-dispersible foodstuffs. The method of making the beverages or sauces represent another embodiment of the invention. The device includes one or more pressing units that urge one or more solid refills of a water-dispersible foodstuff towards one or more abrading devices so that the refill contacts the abrading device and the abrading device abrades the refill to provide an amount of powdered foodstuff that is collected in a collector and combined with water to provide the beverage.

Abstract: A method of producing a seasoned precooked meat product, such as bacon, wherein the meat product is sized or sliced into individual unconnected units and thereafter heated to cook the individual units and thereby generate hot grease. A seasoning from a familiar grouping is then applied to the cooked meat product units so that it commingles with the hot grease and binds to the meat product units to provide an intense unique flavor commensurate with the meat seasoning with little negative visual impact. The flavored meat product units are then packaged, preferably in separated layers, within bags containing inert gases and thereafter rapidly frozen and stored.

Abstract: The present invention provides a process for producing an aglucone isoflavone enriched vegetable flour or grit from a vegetable material containing isoflavone glucosides. A vegetable material containing isoflavone glucosides is slurried in water and the isoflavone glucosides are contacted with an enzyme effective to convert isoflavone glucosides to aglucone isoflavones. A vegetable flour or grit containing the aglucone isoflavones is recovered from the slurry.

Abstract: Basic cleaning compositions using toxicologically-acceptable ingredients for cleaning fruits and vegetables are provided. Liquid formulations comprising detergent surfactant, such as oleate, alcohol ethoxylates, etc., and neutralized phosphoric acid are sprayed onto apples, lettuce and the like to remove soil and unwanted deposits, especially wax. Articles for applying the compositions to produce by spraying are disclosed. Use of the compositions for disinfectancy/sanitization of produce and cleaning/disinfectancy/sanitization of non-food inantimate surfaces are disclosed.

Abstract: Bean sprouts conveyed on a conveyor are caused to fall into a number of cylindrical cases moved on an upper severing table so that the bean sprouts are enclosed in the respective cases in a standing state. Air is caused to blow from over the cylindrical cases by a blowing casing so that downward roots or leaves of the bean sprouts in the cylindrical cases are caused to fall into the severing slits. A first severing work is carried out in which the root or leaf of the bean sprout is held between a lower edge of the cylindrical case and an edge of the severing slit to be severed. A second severing work is then carried out in which the cylindrical cases are inverted upside down so that the bean sprouts in the cases are inverted upside down and so that the downward roots and leaves of the bean sprouts are severed by the lower severing table.

Abstract: A method of wet-storing and purging fish and shellfish makes them fit for safe raw consumption by people with normal immune and liver conditions. A method of purging, cleansing, and flavoring shellfish (primarily, oysters on half-shell) makes them more attractive for raw consumption year round; the processes ‘winterize’ the oysters, to coin a term. The oyster industry has suffered from bacterial contamination for centuries; however, now more than ever the government and public at large are demanding much more control over bacteria, salinity, and cleanliness of the half-shell stock. The enhancement process addresses all three qualities and seeks to obtain a limited guarantee. The oyster and water qualities are enhanced by significantly increasing the dissolved oxygen content of the artificial salt-water injection process which begins with freshly harvested oysters from certified open areas.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 10,000 p.s.i. to 60,000 p.s.i. for 1-15 minutes. The process is conducted at elevated temperatures, in the range of between 50 and 130 degrees Fahrenheit, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 60,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: Proteinaceous food product is heated by spraying the product with a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.

Abstract: The method for making high solids containing vegetables comprises immersing vegetables in a liquid of predetermined Brix until the vegetables reach a level of about 28 Brix to about 40 Brix where the liquid contains corn syrup, glycerin, and salts, removing the vegetables from the immersion, optionally spraying with vegetable oil prior to drying, and drying the vegetables.

Abstract: An apparatus for removing skins from a food product (11), such as produce or fruit, including a pressure vessel (14) formed to contain a volume of superheated water (41) for immersion of the food product, a discharge valve (51) positioned for receipt of superheated water (41) and food product (11) together from the pressure vessel (14). The discharge valve (51) is further formed for separation of superheated water (41) from the food product (11) prior to discharge of the food product into a skin removal device (61). Preferably the skin removal device (61) is a rotary valve which applies both steam and vacuum to the food product to effect flashing of the moisture under the loosened skins to produce peeling. A retrofittable discharge valve (51) is disclosed, as is a method for removing skins from food product (11).

Abstract: An apparatus, system and method is provided for injecting a fluid additive into a viscous fluid food flow stream. A fluid additive injector device is utilized to inject the fluid additive which has structure to prevent or minimize the amount of fluid additive that contacts or pools along the periphery of the fluid food flow stream. A fluid additive delivery system is provided to deliver equal amounts of fluid additive to a plurality of fluid additive injectors using a single pump without adjustable flow control apparatus.

Abstract: An improved method for refining cellulose that produces a highly refined cellulosic material comprising soaking raw material in a mild NaOH using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume and has a pH within a range of 8 to 9. Also, a HRC gel having a lignin concentration of at least about one (1)% by weight, and a water retention capacity of about 25 to at least about 56 g H2O/g dry HRC is provided.

Abstract: A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.

Abstract: A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating member within the vessel ensures that the vessel contents are continuously mixed, and that fluids within the vessel are continuously spread through the contents. The apparatus also has a channel, wherein the food product is chopped and sized as desired, before going through a forming conduit that spreads the product into a generally flat sheet of texturized composition. The method and apparatus produce a dehydrated food product of a desired texture, with improved water absorption qualities and enhanced digestibility.

Abstract: A method and apparatus producing high-quality coffee extract is disclosed. The apparatus contains a base module, extraction chamber and an extract holding chamber. The base module contains a pumping means that recirculates the extract liquid within the extract chamber to ensure efficient and thorough extraction. When extraction is complete, the pumping means will pump the extract liquid into an extract holding chamber where it can be detached from the extraction module and placed wherever desired. The liquid extract can be dispensed whenever needed and will have an extended shelf life.

Abstract: Methods of forming reconstituted compositions containing protein and carbohydrate at elevated total solids content are disclosed. The methods of the present invention may be used in the production of confectionery.

Abstract: This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices, fruits, vegetables, and meats, etc. The resulting infused food products are consumable products which are helpful in alleviating dietary insufficiency and/or to prevent or treat diseases such as cancer, heart disease, Alzheimer's disease, etc.

Abstract: A method of freezing a cured protein product to preventing or reducing purge produced from such frozen cured protein products is provided. The method includes the steps of preparing a brine including a cruciferous oil and a glycol, cooling the brine, and subjecting the cured protein product to the cooled brine.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45 ° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 150,000 p.s.i. for 1-15 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature to 150° F., leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 100,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: An improved thickened instant coffee beverage mix, comprising a mix of from about 15-90%, preferably 27%, maltodextrin with the rest, to 100%, of an agglomerated starch, and also 0.05-2.0% of mono- and di-glycerides or other wetting agents such as propylene glycol, glycerin, sorbitan monosterate and other emulsifiers, including 0.05-10.0% vegetable oils, together with coffee flavorants, which can be quickly dissolved in water of at least 120° F. water without delay or forming clumps; and an improved thickened instant tea or cocoa beverage mix which can be quickly dissolved in water of at least 120° F. water without delay or forming clumps, comprising 12-50% agglomerated starch as the thickening agent, together with sugar and protein components.

Abstract: Simultaneous slicing and washing of relatively firm raw vegetable or fruit products is accomplished in a vat of water into which a slicer apparatus is positioned such that the slices are formed and discharge directly into the water. An inclined takeout conveyor serves to receive the slices and remove them from the water. A circulating water current and fluid jets urge the slices to disperse onto the conveyor. A spray of water or air blast removes residual vegetable matter from the slice surfaces before leaving the takeout conveyor for further processing. Slicing and washing a vegetable in a flume volute where the slices are dispersed onto a takeout conveyor is disclosed where the water medium is collected in a tub and recycled back to flow in the flume to a level that covers the slicer's operative parts. The apparatus may be used for simultaneous slicing and cooking of raw vegetables where hot cooking oil is maintained in the system and recycled for reheating.

Abstract: The invention relates to a process for treating fruit and vegetables, including the steps of: bringing a liquid treating composition to a temperature of from 40 to 60° C., this composition containing, in an aqueous vehicle, one or more tocopherols which may be in the form of salts acceptable for food use; and applying the said treating composition to the fruit and vegetables by immersion or spraying, the immersion or spraying being continued for a time of less than or equal to 10 minutes, any process using, as treating composition, a composition containing one or more tocopherols in combination with a terpene chosen from eugenol, isoeugenol, their salts acceptable for food use and their mixtures being excluded from the context of the invention. This process is particularly suitable for treating lettuce, apples and pears after harvesting.

Abstract: A pre-packaged shelf stable food product mix kit of at least one first food product having a defined shape and a second food product in dried powder form intended to be reconstituted with a liquid, and stored without refrigeration with the two food products after reconstitution of the second product to be utilized together, is enclosed in an air-tight sealed container which supports the first food product and encloses the second food product in a flexible sealed package within the container. The second food product in dried powder form comprises milk fractions, preferably selected from the group consisting of milk, whey, curd, cream, sweat cream and mixtures thereof, and is intended as a filler for the first food product which may be baked or cooked food products, such as cannoli shells, hollow pasta products, such as manicotti, pastries, such as lady fingers, to form dessert items such as cannoli, tiramisu and the like, or food entrees such as manicotti, lasagna, and the like.

Abstract: According to the present invention, there is provided a novel processed cranberry product which maintains the spherical form of the cranberry, and a process suitable for producing such a novel processed food. The processed cranberry product according to the present invention comprises the spherical skin of the cranberry filled with a softened and sweetened sarcocarp, and can be advantageously produced in a process in which a plurality of holes are provided through the skin of frozen cranberries by puncturing treatment, then the cranberries are immersed in a sugar solution having a sugar content of 45 to 65 degrees and heated until the sarcocarp is softened.

Abstract: A waxy hull-less barley product is described having a moisture content of from 50-75%. The product is prepared by cooking the grains in water for 15-120 minutes at a temperature of 75-150° C. Next, the grains are rinsed with cool water to remove excess starch and stop the cooking process. The grains are then either dried or flash frozen to form a free-flowing product which may be directly eaten, rehydrated in 1-7 minutes in the case of dried grains, or reheated in 1-7 minutes in the case of flash frozen grains. Food products manufactured from the processed waxy hull-less barley are also disclosed.

Abstract: A method and apparatus for severing roots of bean sprouts and dewatering the bean sprouts are disclosed. Bean sprouts are supplied onto a severing and dewatering table having a number of severing slits each of which has such a width that a root of a bean sprout falls into each severing slit. Air is caused to blow from above the severing and dewatering table so that a flow of air flowing downward through the severing slits is produced to cause the roots of the bean sprouts on the severing and dewatering table to fall into the severing slits. The roots of the bean sprouts fallen in the severing slits are severed by a cutter blade while water adherent to the bean sprouts are being blown away by wind pressure downward from the severing slits.