Abstract: The present invention relates to barley plant or a part thereof, wherein the kernels of said barley plant have a reduced (1,3;1,4)-?-glucan content. The barley plant may carry a mutation in the CslF6 gene, wherein said mutated CslF6 gene encodes a mutant CslF6 polypeptide.

Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.

Abstract: A method for controlling an automatic coffee bean grinder (2) which is separate from an automatic coffee brewing machine (1) using ground coffee produced by said coffee bean grinder (2), is shown, wherein a flowmeter sniffer element (15) is located in or at a housing (3) of said coffee brewing machine (1) is capturing the water flow-through information measured by a water flowmeter (5) of said coffee brewing machine (1), and transmits the water flow-through information to a grinder control unit (26) located in the automatic coffee bean grinder (2), and the grinder control unit (26) controls the grinder module (24) as a function of the water flow-through information transmitted from said flowmeter sniffer element (15).

Abstract: An integrated modular and scalable fogponics crop growth system for cultivating a crop includes an upper growth chamber housing a leafy portion of a crop, a lower growth chamber housing a root portion of the crop, a nutrient tank and dispenser, and an environmental system. The nutrient dispenser is coupled to the nutrient tank holding a nutrient mixture for sustaining the crop. The dispenser atomizes the nutrient mixture into a nutrient fog using a booster pump and a high pressure pump capable of generating approximately 800 PSI to 1500 PSI. The high pressure pump is operatively coupled to a nozzle configured to dispense the atomized nutrient fog, substantially between 6 microns and 15 microns droplet size, into the lower growth chamber. Temperature and humidity are separately controlled in the leaf area.

Abstract: A process of producing crispy pulses includes hydrating a plurality of raw pulses including cooking to produce hydrated pulses having a predetermined hydrated texture and a predetermined hydrated moisture content and crisping the hydrated pulses to produce the crispy pulses having a crispy texture and a predetermined final moisture content. A crispy pulse formed from a raw pulse has a predetermined crispy texture profile and a crispy texture.

Abstract: The present invention concerns malting process for steeping grain comprising the provision of at least a first steeping tank having an inlet and an outlet, a second steeping tank having an inlet and an outlet, and a water circulation device fluidly connecting the outlet of the first steeping tank and the inlet of the second steeping tank for circulating steeping water from the first steeping tank in the second steeping tank.

Abstract: The present invention relates to a method for extracting and purifying pea proteins, comprising the steps of (a) providing an aqueous composition comprising pea proteins; (b) isolating said pea proteins from said aqueous composition comprising pea proteins; (c) obtaining said isolated pea proteins as an aqueous slurry having a pH ranging from 4.0 to 5.8; and (d) subjecting said aqueous slurry having a pH ranging from 4.0 to 5.8 to a temperature of at least 75° C. Also described herein are pea protein compositions and are food or feed products comprising said pea protein compositions.

Abstract: A method for enhancing the nutritional value of plant tissue by reaction with supercritical water is disclosed. The method comprises: conveying a selected plant tissue material through an extruder, wherein the extruder is configured to continuously convey the plant tissue material to a supercritical fluid reaction zone; injecting hot compressed water into the supercritical fluid reaction zone, while the extruder is conveying the selected plant tissue material into the supercritical fluid reaction zone so as to yield a mixture; retaining the mixture within the reaction zone for a period of time sufficient to yield a plurality of plant tissue reaction products. The reaction zone may be characterized by a tubular reactor having an adjustably positionable inner tubular spear, wherein the tubular reactor and the inner tubular spear further define an annular space within the reaction zone, and wherein the mixture flows through the annular space and into a reaction products chamber or vessel.

Abstract: This invention relates to a processed soybean having a reduced urease content, the soybean being produced by decompressing and steaming, wherein the soybean is not ground soybean.

Abstract: The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed.

Abstract: The present invention relates to a method for processing a cacao composition using alkaline electrolytic water. More particularly, the present invention relates to a method for processing a cacao composition using alkaline electrolytic water that is characterized in that a cacao composition, which has an excellent flavor, aroma, and color and which is harmless to the human body can be processed using alkaline electrolytic water prepared through an electrolysis method, which is different from conventional methods using a chemical compound, and the present invention can reduce manufacturing costs by readily regulating the pH of alkaline electrolytic water to thereby increase the efficiency of process control.

Abstract: A method and apparatus for producing a soy beverage in a non-oxidizing process environment. Soybeans and water are mixed in a pulverizer to produce a slurry, which is then fed through a homogenizing mixer to produce a final beverage product with desired characteristics. The apparatus can be housed in a tamper-proof container with input and output connections for user interface.

Abstract: A simple and efficient method for the production of stable, clear, high-potency oat extracts is disclosed. The method employs the use of differential dissociation constants and ultrafiltration to stabilise extracts, prevent hazing, and prevent the loss of functional activity as an anti-irritant and anti-oxidant. Also disclosed are compositions of oat extracts derived from whole oat grains and oatmeal. Further disclosed are compositions of oat extracts for use in cosmetic, nutraceutical, therapeutic medical and veterinary preparations.

Abstract: A nutrition-enriched rice manufacturing method includes a harvesting process of harvesting raw unhulled rice as a starting material from a paddy field, a nutrition enriching process of generating nutrition-enriched unhulled rice by heating the raw unhulled rice of which average moisture content is at a predetermined level of 20% by weight or more with a microwave heating device and heat-retaining the raw unhulled rice for a predetermined period of time with a heat retention device, and a drying, hulling and polishing process of drying nutrition-enriched unhulled rice so as to have an average moisture content suitable to a long-term storage, hulling to remove chaff, and polishing to remove embryo and bran layer so as to obtain nutrition-enriched polished rice which abundantly contains gamma aminobutyric acid in an endosperm part.

Abstract: A method of infusing flavor into cereal grains. The method includes the steps of preparing a liquid seasoning having a flavor, increasing the porosity of the cereal grains, infusing the more-porous cereal grains with the flavor of the liquid seasoning, and locking the flavor of the liquid seasoning into the flavor-infused cereal grains.

Abstract: The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice.

Abstract: A method for removing isoflavones from a soy-based beverage is disclosed. The method includes processing a soy base by subjecting ground or milled soy beans to one or more of sonic vibration and ultrahigh pressure homogenization. The soy base is separated, using centrifugation, into a lipid phase substantially free from isoflavones and a serum phase containing isoflavones. One or more isoflavones are separated from the serum phase. The serum phase is mixed with the lipid phase.

Abstract: A peanut food product with reduced levels of allergenic protein Ala h1 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions for a period of time, typically something like 48 hours, roasting the peanuts, and then performing an assay for Ala h1 to verify that a reduced level has been achieved.

Abstract: Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described.

Abstract: Disclosed herein are a germination apparatus for raw coffee beans and a germination method of raw coffee beans using the same that are capable of germinating a large amount of raw coffee beans within a short period of time, thereby remarkably increasing the content of ?-aminobutyric acid (GABA).

Abstract: Canola protein isolates are provided which contain both albumin and globulin protein fractions that are soluble and transparent in an acidic aqueous environment. The canola protein isolates are completely soluble in water at low pH, low in phytic acid and useful in products for human consumption, pet foods and aquaculture.

Abstract: The invention relates to an apparatus for wetting grain with a liquid using a vibrating device for the grain, having a vertically or obliquely or horizontally arranged tube, and to at least one motor, which causes the tube to vibrate and has a motor baseplate for the connection of a vibratory apparatus, in the case of which the tube is connected in a force-fitting manner to the motor baseplate, the tube having a maximum length corresponding to double the length of the motor baseplate. The invention also relates to a method for wetting grain.

Abstract: A fine bubble generating apparatus that efficiently generates fine bubbles on the nanometer level. A cylindrical member has a cylindrical inner peripheral surface, a first end wall member closing one end of the cylindrical member, and a second end wall member closing the other end of the cylindrical member. The cylindrical member and the first and second end wall members define a fluid swirling chamber. The cylindrical member has a fluid inlet hole at a position close to the second end wall member to supply a gas-liquid mixed fluid in the tangential direction of the peripheral surface of the fluid swirling chamber. The second end wall member has a fluid outlet hole extending therethrough along the center axis of the inner peripheral surface of the fluid swirling chamber. The gas-liquid mixed fluid is introduced into the fluid swirling chamber at a position close to the second end wall member.

Abstract: A simple and efficient method for the production of stable, clear, high-potency oat extracts is disclosed. The method employs the use of differential dissociation constants and ultrafiltration to stabilize extracts, prevent hazing, and prevent the loss of functional activity as an anti-irritant and anti-oxidant. Also disclosed are compositions of oat extracts derived from whole oat grains and oatmeal. Further disclosed are compositions of oat extracts for use in cosmetic, nutraceutical, therapeutic medical and veterinary preparations.

Abstract: A free-flowing cellulosic substrate, such as rice hulls, can be impregnated with desired liquid flavoring agents to create a free-flowing flavoring composition for brewed beverages such as coffee and tea. The flavoring composition can be added to ground roasted coffee or prepared tea leaves in a brew filter device such as a paper filter, French press, percolator, vacuum pot or any other mechanical filtering device intended to brew coffee or tea. The flavor-impregnated substrate will release the desired flavors in contact with water during the brew process, imparting flavor to the finished coffee or tea beverage.

Abstract: Processes for improving yield in the malting process are described. Utilization of conditioned water in the germination stage of the malting process can result in an improved malt yield. The conditioned water comprises from 0.025% to 2% chloride salt.

Abstract: It is to provide a process and apparatus for producing soymilk which is obtained by completely deactivating various kinds of enzymes responsible for a grassy smell, while preventing heating unevenness, and inducing appropriate thermal denaturation of protein and a rich flavor, and which can be processed by coagulation into tofu high in water retentivity and elasticity and rich in flavor.

Abstract: Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.

Abstract: Grain or legume having an increased content of a functional component (?-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.

Abstract: A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat flour.

Abstract: This invention relates to a processed soybean having a reduced urease content, the soybean being produced by decompressing and steaming.

Abstract: A fine bubble generating apparatus that efficiently generates fine bubbles on the nanometer level. A cylindrical member has a cylindrical inner peripheral surface, a first end wall member closing one end of the cylindrical member, and a second end wall member closing the other end of the cylindrical member. The cylindrical member and the first and second end wall members define a fluid swirling chamber. The cylindrical member has a fluid inlet hole at a position close to the second end wall member to supply a gas-liquid mixed fluid in the tangential direction of the peripheral surface of the fluid swirling chamber. The second end wall member has a fluid outlet hole extending therethrough along the center axis of the inner peripheral surface of the fluid swirling chamber. The gas-liquid mixed fluid is introduced into the fluid swirling chamber at a position close to the second end wall member.

Abstract: A process and apparatus for the continuous production of whole nixtamalized corn flour, includes a whole clean corn precooking with a lime solution to effect a partial hydrolysis of pericarp and bran with reduced soluble corn loss in Nejayote wastewater. Moisture content is then stabilized, followed by milling and drying preconditioned corn for further endosperm gelatinization in the whole ground kernel, venting and separating the dry-milled fractions. Adiabatic cooling under a partial vacuum of the vented dry-grind fractions and classifying with an upwardly airstream to strip the fine-grind from the coarse grind while the latter is separated downwardly as a moving bed. Venting and separating the classified fine grind fraction; sifting and recovering the cooled and classified fine grind so segregated from the coarse grind, remilling and further screening the coarse grind produces a whole nixtamalized corn flour for tortilla and whole grain corn-based foods.

Abstract: Processes and systems for commercial scale milling of wheat are disclosed. Processes include multiple tempering steps of controlled duration and cubing of the wheat kernel between two tempering steps. The cubing between the tempering breaks the kernels, or stresses the kernels, in a manner that enables a high degree of separation of the bran and endosperm early in the flour production process.

Abstract: The invention relates to a pea protein whose protein content is equal to or greater than 60% by dry weight, preferably ranging from 60 to 95% by weight, a molecular weight distribution profile is of 1.0-1.8%, preferably of 1.5-3.0% of proteins of greater than 100 000 Da, preferably 20-55% of proteins greater than 15 000 and 100 000 Da, 15-30% of proteins of greater than 5 00 and 15 00 Da and 25-50%, preferably 25-45% of proteins greater than 5 000 Da and whose soluble protein content determined by a method for measuring the protein solubility in water ranging from 20 to 85%, preferably 25 to 65%.

Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including dry blending, hydrating, and working dough in an extruder having a unique screw configuration. The new process uses very little water and emits no waste water.

Abstract: A process of precooking grains which comprises the steps of: a) Charging the grains into a reactor in a controlled manner; b) Applying a first negative pressure to the reactor; c) Heating the grains contained in the reactor; d) Applying a second negative pressure to the reactor; and e) Cooling the grains. Equipment for precooking grains comprises at least one reactor, which is associable with means for applying negative pressure.

Abstract: A method provides a milled whole seed product from a whole seed having at least 0.01% by total weight of oil therein. The whole seed is added to an aqueous carrier which is physically milled at a shear rate of at least 3,000 r.p.m. The shearing is continued until at least 50% by weight of seed solids will pass through a square mesh screen having 1.2 mm screen hole dimensions. The solids in aqueous carrier is collected as a suspension or dispersion in the aqueous carrier. The collected seed solids in aqueous carrier are dried to form a free-flowing powder. The free-flowing powder is rehydrated with a second aqueous medium to form a non-mucilaginous suspension or dispersion.

Abstract: According to the invention, there is provided barley with total loss of functional lipoxygenase (LOX)-1 and LOX-2 enzymes, and plant products produced thereof, such as malt manufactured by using barley kernels defective in the synthesis of the fatty acid-dioxygenating enzymes LOX-1 and LOX-2. Said enzymes account for the principal activities related to dioxygenation of linoleic acid into 9- and 13-hydroperoxy octadecadienoic acid, respectively. 9-Hydroperoxy octadecadienoic acid represents a LOX pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal (T2N). The invention enables brewers to produce a beer having insignificant levels of stale, T2N-specific off-flavors, even after prolonged storage of the beverage.

Abstract: The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dough products. Also 4.5 gm±20% water per 1 gm of psyllium is the right quantity of additional water to bind the dough having psyllium. The psyllium husk can be either whole, fragmented, slitted, normal, bleached, snow white or processed source of psyllium husk powder.

Abstract: Rice grains are soaked in water to give a rice-grain soaked liquid to allow the rice grains to absorb water and the entire rice-grain soaked liquid is then charged into a mill to mill the rice grains to prepare finely-divided rice grains containing water absorbed therein and the finely-divided rice grains form a rice paste containing free water present therebetween; the finely-divided rice grains in the rice paste can be fine; and, in addition, since free water is involved upon milling, deterioration of components by heat can be avoided. In addition, the finely-divided rice grains can remain in a water-absorbed state, and damage of finely-divided rice grains (starch simple grains) by drying can be avoided. In addition, since free water increases affinity between a kneaded product of a different kind of cereal flour or other ingredients and the rice paste, mixing thereof can be rapidly carried out.

Abstract: An apparatus for disinfecting seeds using hot water. The apparatus includes a disinfection container for holding water. A hopper feeds seeds into the disinfection container. A heater heats the water in the disinfection container. A temperature sensor detects a temperature of the water. A control box controls the heater in response to a detected signal. A cylindrical hot-water circulation chamber moves the seeds from the hopper to the lower portion of the disinfection container. A water jetting pipe jets water fed from a circulation pump towards the upper portion of the hot-water circulation chamber, thus dispersing the seeds. A storage tube temporarily stores the seeds. A feed tube feeds the seeds from the storage tube to the outside. An air jetting pipe jets compressed air from an air pump and discharges the compressed air to an inlet of the feed tube.

Abstract: Provided are methods of removing contaminants from cocoa beans, reducing free fatty acids in cocoa butter of the cocoa beans or a combination thereof. The methods are accomplished by use of a pre-washing solution placed in contact with the cocoa beans. Cocoa products produced by such methods and systems for performing such methods on cocoa beans are also disclosed.

Abstract: A nutrition-enriched rice manufacturing method includes a harvesting process of harvesting raw unhulled rice as a starting material from a paddy field, a nutrition enriching process of generating nutrition-enriched unhulled rice by heating the raw unhulled rice of which average moisture content is at a predetermined level of 20% by weight or more with a microwave heating device and heat-retaining the raw unhulled rice for a predetermined period of time with a heat retention device, and a drying, hulling and polishing process of drying nutrition-enriched unhulled rice so as to have an average moisture content suitable to a long-term storage, hulling to remove chaff, and polishing to remove embryo and bran layer so as to obtain nutrition-enriched polished rice which abundantly contains gamma aminobutyric acid in an endosperm part.

Abstract: This application provides a process for producing a refried bean product. The refried bean product contains both homogenized cooked bean particles and larger sized cooked bean particles and provides a texture typical of refried beans. The present process includes hydrating dried beans in water a period of time sufficient to increase the moisture content of the beans, cooking the hydrated beans in water, coarse grinding the cooked beans to provide a bean slurry, dividing the bean slurry into first and second portions, milling the first bean portion to provide a milled bean portion, homogenizing the milled bean portion with water to provide an homogenized bean portion, combining the homogenized portion and the second coarse ground bean portion with water, spices and lard to provide a combined bean mixture, and mixing the combined bean mixture to provide a refried bean product.

Abstract: Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.

Abstract: Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C. under atmospheric pressure to form lumps of soybean powder. The lumps are formed into granules having controlled sizes by placing the lumps in a space defined by two plates having a predetermined distance therebetween and having a plurality of parallel grooves formed in the surfaces. The plates are in a state of relative rotation. This method allows the production of soybean powder free from disagreeable odor and taste and the production of soybean milk from the soybean powder, with inexpensive equipment in a quick process.

Abstract: Grain or legume having an increased content of a functional component (?-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.

Abstract: This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight or conventional cereal containers having a liner without acquiring rancid odors or tastes even in the absence of preservatives that inhibit the development of rancidity. Preferably, the waxy wholegrain is a waxy wheat having a protein content of no more than 14% by dry weight. The processes for preparing the waxy wholegrain food products of this invention are also described.

Abstract: A process for decontaminating cold dispersible locust bean gum powder is disclosed. Heating locust bean gum powder, which is preferably slightly wetted, while mixing it results in a powder with a reduced content of live bacteria, while the important functional properties of the locust bean gum powder remain intact.