Abstract: The present invention includes a process and composition for reducing acidity in beans. The composition of the present invention may be sprayed onto the beans, or alternatively, the beans may be dipped in the composition to effectively reduce the acidity therein. The composition is characterized by a solution containing from about 1 to 2 percent by weight of Phosphorous Pentoxide, from about 0.25 to about 2 percent by weight of a non-anionic surfactant, about five to about 40 percent by weight of a solution of about 45 percent potassium hydroxide, and from about 55 to about 80 percent by weight of deionized water.

Abstract: Whole kernel corn is ground and sifted to separate a coarse particle fraction which is then heated with lime and water to a temperature of at least 71.degree. C. and below 100.degree. C., preferably about 99.degree. C. or less, for up to about 15 minutes. A fine particle fraction from the sifting step can be combined with the heat treated coarse fraction. The resulting heat treated mixture is then dried under a vacuum while continuously mixing for at least about 20 minutes to obtain a dried masa flour having a moisture content of about 7% to about 12% by weight. Thereafter, the dried masa flour can be ground while maintaining the temperature below the gelatinization temperature to reduce the particle size of the masa flour without further gelatinization.

Abstract: A process for preparing a tofu which comprises heat treating "go", or soy milk separated from it, wherein the heat treating is performed under the following conditions (A) and (B):(A) raising a temperature of the "go" or the soy milk from 60.degree. C. to 90.degree. C. within 150 seconds or less; and then(B) heat treating the "go" or the soy milk at a temperature of 90 to 105.degree. C.; to obtain soy milk derived from the "go", or the soy milk, having the following properties:viscosity of the derived soy milk at 20.degree. C. after the heat treating is within 110 cp or less; andBrix of the derived soy milk after the heat treating is 9 to 15%,and then coagulating the soy milk derived from the "go" or the soy milk separated from it, by adding a coagulant to prepare the tofu.

Abstract: The field of the invention relates to a method for processing food products to prepare the food products for packaging. The methods involve presteaming, steeping, steam cooking, and then drying the food products. The method reveals pressure cooking with a pressure that is maintained below 15 psi, and in a steam vessel. Chemical additives may be added to the food products during processing. The apparatus includes a conveyor, steeping tanks as needed, and a water recirculation system. A dryer which includes a rotating barrel adapted for agitation of the food products during cooking is also included.

Abstract: Processes are disclosed for the preparation and manufacture of dried legumes to make a quick cooking whole bean and bean paste food product which is rehydrated to a food product having the appearance and organoleptic texture of canned or conventionally prepared Mexican style refried bean product. One embodiment is the production of dehydrated bean flakes and/or powders which are instantly rehydratable. Subsequent to cleaning, sorting and washing, the beans are either milled by dry grinding or wet milling. The slurry is cooked and dried by a continuous method. Another embodiment is the production of dehydrated whole beans. Whole beans are cooked by conventional methods without pre-cooking or soaking after being sorted, cleaned, and washed. After cooking the whole beans, beans which are no longer intact and now are in the form of a slurry are separated from the intact beans. The whole beans are dried in a manner which does not disrupt their intact structure.

Abstract: A continuous method and apparatus for cooking cereal grains such as wheat is provided. The method comprises two stages, a first continuous pre-cooking stage wherein the grains are hydrated by heating in water at a temperature below 95.degree. C. for a period of time sufficient to raise the moisture content of the grains to from about 28% to about 36% while allowing a substantial amount of starch to remain ungelatinized and a second continuous stage wherein the grains are heated in water at a temperature above about 95.degree. C. for a period of time sufficient to substantially fully cook the grains.

Abstract: Soy-milk, concentrated soy-milk, powdery soy-milk and frozen soy-milk produced by heating GO at 45 to 65.degree. C. for an instant to 20 minutes and then separating okara are disclosed. Use of the soy-milk of the present invention makes it possible to produce processed soybean protein foods with good properties.

Abstract: A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.

Abstract: Dry whole wheat grains are prepared for eating by preheating water to a temperature above a predetermined cooking temperature for said grains, adding a given weight of grains at ambient temperature to the preheated water to lower the temperature thereof to the cooking temperature, maintaining the water at the cooking temperature and cooking the grains at the cooking temperature for a period of time which provides for the weight of the grains to increase by from about 37.6% to about 64.1%, and then immediately cooling the cooked grains to preclude further cooking thereof.

Abstract: The invention relates to a process for producing a product containing flax proteins and flax mucilage, in which process linseeds are cold and/or hot pressed and, if desired, further extracted with a suitable solvent for separating the linseed oil, the resulting pressed and crushed flax is alkali extracted and the insoluble fibre is separated, the alkaline extract is precipitated with an acid and a lower alkanol for producing a precipitate containing proteins and mucilage, the lower alkanol is separated from the precipitate and the resulting preparation is used as such or it is dried and possibly mixed with suitable adjuvants. The invention also relates to a flax protein product containing flax mucilage and its use in food processing, especially in baking.

Abstract: Grain or legume material is precooked by a low moisture process and preconditioned by hydrating to a total moisture content of from about 10% to about 40% by weight, passed through a cooking extruder and, during such passage, hydrated to a total moisture content of from about 10% to about 40% by weight, extruded and dried. The products of the invention are crisp curls, puffs and chips. The extruded cooked material may also be ground and agglomerated to prepare powders which will not cake or lump.

Abstract: A water-based, low fat, peanut butter-like product is provided having a pleasing texture and mouth-feel which is shelf stable at room temperatures as well as a method for producing the same. The peanut butter-like product includes defatted peanut flour, water, a humectant, a soluble salt, a gum, at least one syrup which can bean ingredient corn, malt, rice and potato syrup, at least one ingredient which is a modified food starch, a maltodextrin and a tapioca dextrin, and conventional peanut butter. The peanut butter-like product has a water activity in the range of 0.75 to 0.85 and has 70 to 95% less fat than conventional peanut butter.

Abstract: A process for producing soybean protein comprising the step of adding to a soybean protein-containing raw material an aqueous solution of 0.05 to 3.0% by weight of an inorganic salt to form a suspension, causing soybean protein to dissolve in the suspension with adjustment of the pH thereof to 7.5 to 9.0 to form a suspension extract, and removing insoluble components from the suspension extract to obtain an extract; the step of subjecting the extract to acid precipitation with adjustment of the salt concentration thereof to from 0.2 to 1.0% by weight and the pH thereof to 5.0 to 5.7, to collect an acid precipitate; and the step of washing carried out at least once by adding water or an aqueous solution of not more than 1.0% by weight of an inorganic salt to the acid precipitate to form a dispersion, and stirring the dispersion with adjustment of the pH thereof to from 5.0 to 5.7, to collect a precipitate.

Abstract: A process for producing reduced-flatulence, legume-based snack foods. The process includes mixing legumes with an aqueous solvent and processing aids to form a legume solution. The legumes are in the legume solution are then allowed to hydrate. An aqueous solution oligosaccharides, polysaccharides, or combinations thereof is them extracted from the legume solution. The legume solution is mixed with a cereal flour to form a dough mixture. The dough mixture is then cooked and shaped.

Abstract: A process to shorten the cooking time of dried legume beans by subjecting the beans to a short-timed, high-pressure, hydration. Significantly reduced cooking time follows, or cooking can be postponed for several months by storage in a refrigerator or more than several months in a freezer with no increase in cooking time for table-readiness and no degradation of quality. Also, the process diminishes the discomforts of flatulence.

Abstract: This invention relates to a method for germinating dehulled brown rice comprising the steps of selecting fully matured rice having strong germination force among rice having peeled-off chaffs immersed in salty water, pounding the selected fully matured rice into dehulled brown rice, germinating primarily the dehulled brown rice in the water for 6 to 10 hours at a temperature of 12.degree. to 18.degree. C. and thereafter remaining in the water for 1 to 8 hours at a moderate increased temperature of 20.degree. to 32.degree. C. germinating the primary germinating dehulled brown rice which is located at approximately 1 cm above a water level at ambient temperature for 2 to 5 hours, and next the free of water dehulled brown rice being immersed in the salty water or mud-deposited water for 8 to 24 hours at a temperature of 20.degree. C.

Abstract: A process for producing aseptically packaged tofu product which has an increased storage life and has an improved texture and taste. The process includes steps of extracting soy milk from soy bean, processing the soy milk at ultra-high temperature, and aseptically packaging the processed soy milk. In a preferred embodiment, the ultra-high temperature processing includes preheating the soy milk to a temperature of between 60.degree. C. and 105.degree. C., deaerating the soy milk, homogenizing the soy milk in a two stage homogenization process, sterilizing the soy milk by heating to between 129.degree. C. and 145.degree. C. for 2-30 seconds, cooling the sterilized soy milk first in a pre-cooler to a temperature of between 40.degree. C. and 65.degree. C., and then cooling the soy milk to a temperature of between 10.degree. C. and 30.degree. C. in a final cooler.

Abstract: A process for manufacturing a dry instant-noodles product comprising steaming or boiling noodle strings that have been cut out of a dough, transporting said strings on a net conveyor, and applying air, an inert gas or a mixture thereof to said strings from both above and below so as to expand and dry them; wherein the air, inert gas or mixture thereof is controlled to have an elevated temperature of 100.degree.-200.degree. C. and supplied from a separate high-pressure compartment at high speed through spray nozzle tubes provided both above and below said net conveyor.

Abstract: A pretreatment process in a flour milling method in which raw wheat grains are first polished and the polished grains are ground and milled for producing end flour, includes a first, a second, a third polishing step, and a step of adding water. In the first polishing step a pericarp of each wheat grain is removed, in the second polishing step a seed coat of each raw wheat grain is removed, and in the third polishing step a part of cell walls of aleuron layer cells that was in contact with the removed seed coat is removed so that a cell membrane of the aleuron layer cell is caused to be ruptured and that a substance in the aleuron layer cell is caused to be in a state which permits the substance to flow out.

Abstract: Methods of debittering and coloring black ripe olives include the steps of treating the olives with iron solution at elevated temperature, in the absence of oxidizing agents, followed by the step of aerating the solution. The unique coloring method permits a relatively high concentration of lye to be used in the debittering process which precedes the coloring process, resulting in significant overall time savings for the combined processes. A three day debittering and coloring olive process is described which results in consistent, high quality product.

Abstract: This invention encompasses protein-protected ruminant feed comprising oil seed meal, hulls, and water that has been cooked to give a cooked meal having a temperature of at least 200.degree. F. and a moisture content of from 21 to 26 wt. % and thereafter drying and cooling the moist cooked feed to give a protein protected ruminant feed. The protein protected ruminant feed is less digestible in the rumen and thereby enhances ruminant growth and milk production.

Abstract: A method of processing rice to provide a quick-cooking rice includes the steps of fluidizing the rice by recirculation of a gaseous fluid of saturated steam at 100.degree. C. during a first and major part of a cooking time period; injecting saturated make-up steam at 100.degree. C. into the recirculating gaseous fluid in order to compensate condensated steam; spraying water of a temperature close to 100.degree. C. upon the fluidized rice at most during the first and major part of the cooking time period and in an amount calculated for gelatinizing all starch of the fluidized rice; and drying the rice mainly in fluidized state in a successive second zone by dry air.

Abstract: In the method described, a protein-containing substance is first taken up in an alkaline solvent to give a solution. Insoluble constituents of the substance are separated off, the solution is neutralized and desalinated, and then the proteins contained in the solution are concentrated. The solubilization or disintegration of the protein-containing substance is carried out at room temperature using homogenization equipment. The heat dissipated into the protein-containing substance during homogenization is simultaneously removed. The pH of the alkaline solvent during the decomposition is over 11.5 and/or decomposition is carried out in the presence of a detergent, in particular sodium dodecylsulfate (SDS).

Abstract: A method of producing a frozen green agricultural product includes the step of blanching the green agricultural product. The blanching step includes changing the color of the green agricultural product bright, and swelling the green agricultural product to produce a frozen green agricultural product. Furthermore, an apparatus for producing a frozen green agricultural product has a cylinder including a coloring zone and a swelling zone, a steam inlet for supplying steam into the cylinder, and transporting mechanism for transporting the green agricultural product within the cylinder.

Abstract: The present invention relates to a processed material of bean curd refuse, comprising a highly viscous liquid containing cut bean curd refuse fibers and water-soluble polysaccharides released from bean curd refuse.

Abstract: A method of reducing the moisture content of an aqueous stream containing corn fiber during the removal of water from the corn fiber is disclosed, which comprises adding to the stream an effective amount of a polyglycerol ester surfactant.

Abstract: Raw wheat grains are polished after being subjected to a first water addition and being tempered, and the polished wheat grains are ground after being subjected to a second water addition and being tempered. The first water addition is to cause the raw wheat grains to have a water content of 12-14%. The tempering of the raw wheat grains is performed for 16-36 hours so that the water sufficiently penetrate into the inside of the raw wheat grains. The method of flouring includes the steps of measuring a water content of the flour obtained by the grinding of the grains, comparing the amount of the measured water content with a predetermined target water content of the flour, and adjusting the amount of water to be added during the second water addition if there is a difference between the measured water content and the predetermined target water content.

Abstract: Water is circulated in the processing of food products, such as rice, and in quantities sufficient to avoid undesirable clumping within processing machinery. Further, recycled water produced during the processing of food products is recirculated and reabsorbed by the food products. A portion of the water which contains cooked starch is drained off, and the remainder is recirculated in the processing of additional food products. In one application, a method and apparatus for recirculating water in the processing of rice is provided, whereby the ratio of the amount of water used and/or excreted in the processing of the rice as compared to the amount of cooked rice is less than or equal to about 3:1 by volume.

Abstract: The invention relates to a method of germinating and drying cereal such as rice, wheat, soybean and corn seeds, in which a husked cereal is subjected to moisture treatment to germinate the cereal. The germination is suspended after germinated cereal is produced. The germinated cereal is dried at a temperature of about 30.degree. C. and irradiated with far infrared rays to dry the inside thereof and cause absorbed nutrients of the germinated cereal to be readily extractable.

Abstract: A method for treating canola seeds for use in ruminant feed is disclosed. The method consists of treating substantially intact canola seeds at a temperature of 30.degree.-90.degree. C. with an aqueous alkaline solution, the solution having a pH of 10-14 and comprising 1-20% by weight, based on the dry weight of the seeds, of alkaline agent. The integrity of the seed coat of the canola seeds remains substantially intact during treatment. When treated seeds are fed to ruminants, the triglycerides, fatty acids and protein present in the treated seeds bypass the rumen, and are digested in the abomasum and the small intestine. Ruminant feeds comprising the treated seeds and methods for feeding these feeds to ruminants are also disclosed.

Abstract: Particulate material such as food is heat treated in a cylindrical vessel by only partially filing the vessel under vacuum and agitating the material while injecting steam. The material is then flash cooled and withdrawn under nitrogen pressure.

Abstract: There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130.degree. C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Abstract: The invention proposes the damping of grain, for example, by creating a rotating layer (20) in a damping chamber (2) with the help of acceleration rotors (3). For this, the cross-section of the rotation chamber is designed to form an outer boundary around two or, preferably, three acceleration rotors (3, 3', 3"). In this way, the rotating layer is forced into an eccentric and spiralling motion within the damping chamber (2). Damping is carried out in a very gentle manner, so that there occurs hardly any abrasion and no grain damage. Additional advantages include a longer and controllable reaction period during damping, optimized preparation for milling and a shorter, controllable tempering period.

Abstract: A feed grain conditioning composition including an aqueous tempering agent including a Yucca extract containing saponin and an antifreeze agent. Preferably, the Yucca extract contains sarsasaponin. The antifreeze agent is preferably selected from the group consisting of calcium chloride and propylene glycol. In a preferred embodiment, the amount of antifreeze agent is sufficient to depress the freezing point of the tempering agent to about -30.degree. F. or less. A method of tempering feed grain by applying the feed grain conditioning composition to feed grain is also disclosed.

Abstract: A process for the wetting of cereals with a liquid, wherein the cereal/liquid mixture is exposed for a short time (2 to 15 seconds) to strong vibration (shaking at approximately 80 Hz), with the result that the cereals directly absorb the liquid into themselves and immediately become transportable and can be further processed, for example can be ground, without a substantial storage time. (FIG. 1).

Abstract: A high pressure-treated cereal which has been subjected to a pressure of not lower than 1000 atm to not higher than 9000 atm in a liquid within a pressure chamber for a period of time required for internal denaturation and subsequently dried, and a method of preparing the cereal. The cereal can be cooked with reduced labor and time and is less allergenic.

Abstract: A method of obtaining oil from grain materials such as rice bran, wheat mill feed, rapeseed, amaranth, and similar grains, by stabilizing the oil contained in the grain material (when necessary) while increasing the porosity of such grain material; extracting oil from the grain material by contact with a solvent in vapor form; and, separating extracted oil/solvent compositions into fractions containing various amounts of saturated and unsaturated oils. A solvent in vapor form is also used to remove oils from: previously-extracted oil seeds, which were extracted using a less efficient extraction method; flaked or crushed vegetable matter; and grain-based food products such as chips, crackers and noodles.

Abstract: An improved controller for a feed grain conditioning device is characterized by a microcontroller which operates valve actuator relays to control the delivery of moisture to feed grains in order to adjust the grain moisture content to a desired level. A software program controls the operation of the microcontroller. It includes a main program affording user interface and an interrupt program used to calculate the moisture flow necessary to attain the target moisture content in accordance with the moisture content of untreated grain and with the grain mass flow.

Abstract: A legume rehydration control apparatus and method employ a buoyancy restraint device, a buoyancy detection device, and a plurality of latch devices. The buoyancy restraint device is adapted to evenly submerge and hold dried legumes in a vat of rehydration liquid at a level below the level of the liquid in the rehydration vat and to allow the liquid to rise past the restraint device and above the level of the legumes through a sufficient distance to provide an ample supply of liquid to accommodate the rehydration of the dried legumes. The buoyancy detection device is connected to the buoyancy restraint device and adapted to detect the change in buoyancy of the legumes by monitoring the upward and downward movement of the restraint device relative to the rehydration vat and thereby the change in the buoyancy of the legumes which underlie the restraint device.

Abstract: The present invention provides a method of preparing pressure-treated rice characterized by placing washed polished rice directly or as enclosed in a container into a liquid within a pressure chamber and applying a high pressure to the pressure chamber for a suitable period of time, and a container for cooking the pressure-treated rice in a microwave oven characterized in that the cooking container comprises a container body, a closure for the container body, and a partition provided inside the container body, the partition having a multiplicity of steam ports and being disposed in the interior of the container body for dividing the interior into an upper portion for accommodating the rice therein and a lower portion for accommodating therein water for steaming the rice. The method readily affords the pressure-treated rice, which can be cooked to a state suited to eating when heated for a short period of time with a reduced likelihood of impairing the flavor, taste and nutrients.

Abstract: A method and apparatus for the continuous countercurrent treatment of roast and ground coffee particles in which a bed of the coffee particles is suspended in an aqueous liquid and the suspended bed is agitated in a manner which facilitates removal of evolved coffee gases from the bed to thereby effect complete, uniform wetting and/or extraction of the coffee grounds. The apparatus comprises a tank in which water flows upward from the bottom and is removed from the top of the tank, with fresh coffee grounds being fed onto the liquid at the top of the tank. Two pairs of interleaved blade assemblies are mounted in the tank for relatively counter rotation to submerge coffee particles into the aqueous liquid and form a bed of suspended coffee particles. A submerging auger, mounted on a central shaft in the tank, facilitates submerging the coffee grounds in the liquid.

Abstract: The present inventions provides a process for preparing a C.sub.14 -C.sub.22 fatty acid alkaline earth metal salt product which is essentially free of C.sub.14 -C.sub.22 fatty acid or C.sub.14 -C.sub.22 fatty acid glyceride. The glyceride content of C.sub.14 -C.sub.22 fatty acid starting material is hydrolyzed with a water-soluble basic compound such as sodium carbonate in the first step of the process. The C.sub.14 -C.sub.22 fatty acid salt aqueous dispersion formed in the first step is converted to an alkaline earth metal salt in a subsequent process step. A biologically active constituent such as methionine hydroxy analog can be incorporated as an additional ingredient during the processing.

Abstract: A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate.

Abstract: Methods are disclosed for producing barley food ingredients, comprising the steps of pearling, tempering and stabilizing grain from barley lines having the waxy phenotype, and thereafter forming the grain into a cereal ingredient. Pearling the grain may comprise removing from about 5 weight percent to about 15 weight percent of the bran and germ. Tempering may comprise achieving a moisture content of about 12% to about 16% in about 2 to about 3 hours. Stabilizing the grain may comprise heating the grain in a bulk material radiation processor, preferably to a temperature between about 235 and 260 degrees Fahrenheit for a time between about 1 and about 7 minutes. Cereal ingredients may be formed by rolling the grain to a flake thickness from about 0.007 to about 0.030 inches. Barley food ingredients and compositions are disclosed, including cereals and snack foods.

Abstract: Fresh cocoa beans to be fermented are treated by removing and separating the pulp content from the beans in an amount of from 10% to 30% by weight based upon the weight of the fresh beans. The pulp content may be removed and separated from the fresh means by passing the fresh beans dynamically through a depulper apparatus, which may be followed by drying of the depulped beans, or with a hydraulic press followed by drying of the pressed beans, or with a combination of a press and a depulper apparatus.

Abstract: A process for fractioning crops by using a combined dry and wet milling and extraction methods, whereby extruding or percussive devices and operating methods are used in the dry milling step, and a thermal treatment, solvent extraction and mechanical treatment, which destroy most of the enzymes, are combined in the first wet milling step.

Abstract: A method of treating livestock animal feed grains by the addition thereto of a sarsasaponin as a wetting agent in conjunction with the mechanical processing to which feed grains are subjected. A preferred sarasasaponin is that extracted from the Yucca plant. Preferably the sarsasaponin is applied from a liquid medium. The sarsasaponin facilitates moisture uptake by the grain, making it more stable, more palatable and more digestible. When fed to livestock, faster weight gains are obtained with less feed. The wetting agent is desirably added to the grain prior to processing by grinding or rolling and steam flaking.

Abstract: A degerminating process wherein the grain kernels are crushed from the thin edges toward the center while avoiding crushing of the relatively flat side surfaces. The crushing force fractures the endosperm under and around the germ and squeezes the germ away from the endosperm in a whole condition. A machine for carrying out the degermination includes relatively rotating discs having the corrugations in their facing surfaces in which the kernels are caught and crushed from the thin edges toward the center. An alternative degerminator machine includes a single rotating disc having curved guide vanes on its upper surface for guiding the kernels as they are propelled outwardly by centrifugal force. The vanes orient each kernel with its top or bottom edge in position to impinge upon flat impact surfaces which results in a crushing force applied from the thin edge toward the center of the kernel.

Abstract: A feed grain conditioning composition including an aqueous tempering agent including a Yucca extract containing saponin and an antifreeze agent. Preferably, the Yucca extract contains sarsasaponin. The antifreeze agent is preferably selected from the group consisting of calcium chloride and propylene glycol. In a preferred embodiment, the amount of antifreeze agent is sufficient to depress the freezing point of the tempering agent to about -30# F. or less. A method of tempering feed grain by applying the feed grain conditioning composition to feed grain is also disclosed.

Abstract: A quick-cooking legume producing system includes equipment for receiving, sizing, moisturizing, tempering and precooking legumes. A first roller assembly is located downstream from the cooking equipment and includes a pair of rollers with generally cylindrical outer surfaces having corrugations. A second roller assembly is located downstream from the first roller assembly and includes a pair of rollers with generally cylindrical, smooth outer surfaces. Cooling and storage equipment are provided downstream from the roller assemblies. A quick-cooking legume producing method includes receiving, sizing, moisturizing, tempering, precoooking, fracturing, cooling and storing steps.