Abstract: A substantially toxic-free feed is obtained by maintaining the oil-bearing materials in acid reagents for about 5 minutes to hydrolyze glucosinolates to carbon dioxide and ammonia. The ammonia and carbon dioxide are subsequently stripped therefrom.

Abstract: The invention is directed to a method for producing wheat flour from newly harvested wheat grain. The grain direct from harvest is treated with moisture to increase the moisture content of the endosperms to a level at least about 4 to 5 wt-% greater than the original level, thereby producing hydrated wheat grain. The hydrated wheat grain is then rapidly dried to a moisture content approximating the original level of the newly harvested wheat grain to produce grain that can be efficiently milled. The milling of the treated grain produces a wheat flour that is more acceptable and desirable for baking than that produced from newly harvested wheat that is not processed according to the invention. The rapid conversion of grain from the newly harvested state to a more millable state is shown by an increase in the capacity of the milled flour to rapidly hydrate. Newly harvested grain normally increases its hydration capacity over the first two to three months after its harvest.

Abstract: An apparatus and method of processing grain by raising the moisture content of the grain relative to a target level. As the grain is moved through a processing area, the moisture content and the mass flow of the grain are measured. Each measurement is converted to an electronic signal and the signals are fed to a programmable controller which blends the two signals and produces a single output control signal that is fed to a proportional control valve. The control valve acts responsive to the control signal to adjust the amount of moisture added to the grain at a wetting station. An additive such as a surfactant can be metered into the water supply.

Abstract: A device for continuously decaffeinating raw coffee includes a first extractor having at least one cell for use in a first treatment stage where raw coffee is preswollen by a swelling fluid that is added to the raw coffee. The at least one cell receives the raw coffee that is to be preswollen and is defined by a bottom and a plurality of sidewalls that extend towards one another to define a wedge-shaped cell. Additional similarly shaped cells and receiving chambers positioned below the cells may also be provided with a perforated bottom separating each cell from its respective receiving chamber.

Abstract: The invention provides a process for preparing a soya food product including the steps of providing a soya concentrate, and pre-mixing the soya concentrate with a composition including organic flavorants, an amino acid supplementation, an extract of a spice and vitamins. The pre-mixed product is then mixed with water at a temperature below 15.degree. C. and then allowed to soak for a period of time sufficient to allow the soya concentrate substantially to absorb the composition. The process may further include a par-cooking step where the product is partially cooked by frying in an oil or fat medium at a temperature above 170.degree. C. The process may also include a cooling step where the product is crust frozen at a temperature below -100.degree. C.

Abstract: Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10% of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.

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: Method and apparatus that automatically monitors the level of moisture absorbed in and adsorbed on the grain flow after the addition of a liquid conditioner. A moisture sensor is located downstream from a liquid applicator head and is capable of accurately measuring the total moisture absorbed in and adsorbed on the grain flow while said grain flow is freshly wetted. By monitoring the moisture level of the grain after the wetting process, the actual level of moisture present in the grain that has been imparted by liquid application is detectable. Therefore, the moisture detection serves as a check on the wetting process and provides adjustment capabilities rendering the conditioning process and resulting moisture contents of the grain flow more accurate than if the moisture content of the grain is detected prior to application of the liquid.

Abstract: A process for producing a soybean milk for a long life or a firm long life tofu which comprises removing soluble saccharides from a soybean milk by the use of an ultrafilter membrane giving a fractional molecular weight of 30,000 or above. The soybean milk thus obtained is used for the production of a long life or a firm long life tofu.

Abstract: Milling quality soft and hard wheat is milled by first removing germ and outer bran layers and germ, amounting to approximately 6% of the weight of the wheat in a vertrical pearler. The pearled wheat is then milled in a conventional roller mill to produce flour and farina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually low in pericarp cell wall fragments for a given ash content and high in aleurone content. An unusually high proportion of the total food grade product is low ash product.

Abstract: A process for the removal of agricultural chemicals from seed grain kernels. The process includes removal of chemicals adsorbed to the surface of the seed by abrasion and removal of chemicals absorbed into the seed by extraction with organic solvents. Removal of such chemicals to a level of less than 1.0 ppm is possible.

Abstract: Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10% of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.

Abstract: Significant improvements to the milling of wheat kernels are possible by sequentially removing the bran layers of the kernels prior to processing in general accordance with the conventional milling principles. The wheat kernels are preprocessed by means of a number of friction and abrasion operations to peel or strip the various layers of bran from the kernels. A series of friction machines followed by abrasion machines progressively remove the bran layers and separate the same into generally pre-identified bran layer mixtures. Up to about 75% of the bran can be removed with the remaining bran being essentially confined to the kernel crease and removed during the conventional milling operation. Suc preprocessed kernels, when milled in the conventional manner, have higher yields due to less bran contamination. This selective removal of the bran layers also facilitates low cost production of specialty bran products or selective reintroduction of bran layers to flour after, or during, further milling.

Abstract: The invention relates to a method of milling grain, especially corn, comprising cleaning the grain, steeping the grain in water to soften it, and then milling the grain with a cellulase enzyme.

Abstract: An improved wheat germ having longer shelf life by reason of its having been steamed under conditions sufficient to remove sulfhydril therefrom including venting about 0.2 to 0.4 pounds of steam condensate per pound of treated wheat germ during the steaming operation.

Abstract: An apparatus and method for separating peas based upon differences in density. The apparatus includes a flow trough having a flow manifold. A pump takes water from a reservoir and delivers the water to the flow manifold. A flow nipple having a lip portion extending into the flow manifold and turning vanes within the flow manifold distribute the water to create a substantially laminar flow. Fixed and pivotable water deflectors at an inlet portion of the flow trough establish a linear, laminar flow of water along the flow trough. A hopper and conveyor combination deliver a stream of peas to an adjustable plate member positioned in the laminar flow of water in the flow trough. The peas carried by the laminar flow of water descend off of the plate member into a separating chamber where peas having a high density range settle into a first collecting chamber and peas with a low density range settle into a second collecting chamber.

Abstract: Provided are a method and an apparatus for humidifying rice grains. Rice grains immediately after polishing and, hence, still maintained at an elevated temperature are supplied with water. The rice grains are further humidified under application of a pressure. This two-staged humidification remarkably shortens the time required for the humidification of rice grains after polishing.

Abstract: A method of increasing the moisture content of seed grain and of feed grain to raise the moisture content to an approximate target moisture content prepatory to planting in the case of seed grain and in order to increase the patentability to the animal in the case of feed grain. According to the method, as grain is moved from a first location toward a second location, the moisture of the grain is continuously measured with a moisture sensor. The moisture sensor generates a control signal which is used to regulate the rate of addition of moisture to the grain at a location downstream of the moisture sensor. The moisture content of the grain measured by the moisture sensor is compared to a target moisture content level and control adjustments are made accordingly in order to regulate the rate of application or moisture to the passing grain.

Abstract: There is provided an apparatus for splitting closed pistachio nuts in a controlled manner such that the longitudinal sutures of the nuts will be cracked open. The apparatus includes a cylindrical housing with a mandrel mounted for rotation therein to provide an annulus into which nuts can be introduced. According to various features of the apparatus, the pistachio nuts are rotated, oriented and then split along their sutures in the annulus and subsequently discharged through an opening in the housing. There is also provided a continuous process of treating closed shell pistachio nuts which includes the step of removing the denser foreign particles from the closed shell nuts by flotation; and a soaking step so that the shells of the unopened pistachio nuts will be saturated with water to provide a degree of shell flexibility such that when pressure is applied to the suture of the shell to effect splitting, the shell will flex rather than crack.

Abstract: A process consists of subjecting the mass of loose product to be rehydrated to a treatment with a hot fluid, for an adjustable preset time interval, and then with a cold fluid, for another preset time interval, and of and successively repeating the treatment with hot fluid and with cold fluid until the preset rehydration percentage is attained. The apparatus includes an assembly introducing the product into a tank containing hot water and having a screw feeder which feeds the product to a discharge collector. Transfer means, in the discharge collector, conveys the product to a cooling assembly.

Abstract: The method allows in particular the continuous swelling of granular, starchy raw materials subject to mechanically increased hydraulic pressure. Extraction is very effective because the steep and the raw material flow in opposite directions. The opposed currents are produced because the swelling section is upright, so that gravity forces the heavier raw material down through the rising steep.

Abstract: A manufacturing process for preparing packaged fast-cooking rice prepared by a process wherein raw material rice after being washed and soaked in water is heated to become gelatinized rice having a water absorptive property, and the resultant hot gelatinized rice is impregnated with an additive liquid so that swelled rice grains having non-sticking properties are produced. A predetermined amount of the produced rice is packed in an air evacuated package. The product rice can be cooked in an ordinary manner in a short time. By changing the additive liquid, rice containing a preservative or a seasoning can be obtained.

Abstract: A method of and products resulting from treating soy grits to remove bitter flavor therefrom and to provide an instantaneously edible fluffy and neutral soy food product, by the use of a special combination of controlled scalding, soaking, heating and rinsing using only water treatment are disclosed. The debittered soy food product can be used immediately in recipes, or can be dried by heating followed by grinding to obtain a dry, debittered edible soy product of sandy or flour texture, depending upon the desired final use of the product. By adding water to the dried, debittered product, the reconstituted moist, fluffy soy product is ready for immediate use in a variety of recipes to provide a high protein, nutritious, soy food.

Abstract: A process is described for producing a water-soluble soybeam extract comprising the steps of hydrating soybeans, crushing the hydrated soybeams at an elevated temperature to form a soybean and water slurry and thereafter thermally treating the slurry. The slurry is then separated into a liquid extract containing portion and a solid portion. If desired, a solid soybean extract powder is recovered by removal of water form the liquid extract containing portion. Also disclosed is a liquid or soluble soybean extract produced by this process which contains a relatively high percentage of protein and a taste similar to cooked cereal.

Abstract: The present invention relates to a process for the production of a baked product such as bread having reduced calories and a high fiber content wherein improved specific volume (cc/gm) is achieved comprising forming a flour base dough which contains an added amount of a treated soy polysaccharide material wherein the soy polysaccharide material is treated by hydration at a weight ratio of polysaccharide material to water of about 1:0.5 to 1:4 and heated at a temperature and time sufficient to improve the specific volume (cc/gm) of the baked product, as compared to the use of an untreated soy polysaccharide material.

Abstract: The present invention relates generally to a batch process for preparing a heat treated granular solid foodstuff, and more particularly it relates to a process wherein a granular solid food is sufficiently heated deep into the center portion thereof to be sterilized and/or cooked and then cooled without impairing the appearance and flavor thereof. The heating and cooling occur by heated and cooled liquids which fluidize the granular solid food.

Abstract: A method of preparing a reconstitutable bean product containing a quantity of whole beans in combination with crushed or mashed beans is disclosed. The inventive method includes the initial steps of inspecting, de-stoning, cleaning, and washing the supply of whole beans. Subsequently, the whole beans are tempered for a prescribed period and are thereafter divided into two sub-quantities, one sub-quantity destined to be crushed or mashed and the other sub-quantity destined to remain whole. The separate sub-quantities of beans are then hydrated, cooked, dehydrated, combined with secondary ingredients, and packaged to provide an easily reconstitutable refried bean product containing both whole and crushed beans. The sub-quantity of beans destined to be crushed is slightly undercooked, while the sub-quantity of beans destined to remain whole is fully cooked. At the option of the operator, the sub-quantity of beans destined to be crushed may be initially split prior to hydration and cooking.

Abstract: In a method of preparing a chocolate mixture in a continuous mode of operation with a high throughput, raw cocoa-bean fragments are supplied to a first housing zone of an extruder and after passing through a steam lock, are acted upon by high-pressure steam and, following thereon, the first zone is connected to a vacuum pump, the mixture being subjected in this manner to a mixing, kneading and degassing operation in the first zone. The mixture is then supplied to a second housing zone following on the first housing zone and is then supplied from the second housing zone directly to a comminuting device such as a hammer mill and, after being processed in the comminuting device, the mixture is immediately supplied to a third housing zone which follows directly on the second housing zone of the same extruder and which is likewise connected to a vacuum pump.

Abstract: The present application is directed to a process for producing a processed soybean food having a phosphorus and potassium content reduced by 30% or more. The process comprises heating 1 part by weight of soybean at 70.degree.-150.degree. C. for 1 to 60 minutes in the presence of water, soaking the heated soybean in 5-100 parts by weight of water at a pH of 3 to 6.5 and a temperature of 10.degree.-80.degree. C. for 5 to 36 hours, separating the soybean from the soaking liquor and washing the separated soybean with 1-100 parts by weight of water at a pH of 5 to 9 and a temperature of 10.degree.-80.degree. C. for 10 minutes to 3 hours.

Abstract: The present invention relates to a process for producing gelatinized grain for food or food processing material without steaming or boiling. The present invention comprises adjusting the water content of the grain before puffing to 40% or less, puffing the grain at 100.degree. C., further adding water to the puffed grain, and then coarsely pulverizing the grain, thereby producing coarsely pulverized porous grain. According to the present invention, the coarsely pulverized porous grain having a good crispness as well as a homogeneous water absorption and easy handling, can be obtained.

Abstract: A packed aseptic soybean curd is prepared by thermally treating dehulled and hypocotyl-removed soybeans with superheated steam to sterilize same, grinding the soybeans in the presence of heated water to prepare the green slurry, filtering the slurry to separate same and to obtain a soybean milk, heating the soybean milk to sterilize the same and denature the soybean protein therein, aseptically adding a coagulant into the denatured soybean milk, filling same into and sealing an aseptic container, and then heating the soybean milk to cause a coagulation thereof in the container.

Abstract: A mixture and process for tempering feed grain by adding a natural surfactant in the form of a extract of the yucca plant to the grain. The yucca extract contains generally 10 to 11 percent sarsasaponin by weight which is diluted with water and sprayed on grain just prior to processing in rollers for flaking to increase water intake and gelatinization and may also contains small amounts of copper sulfate and sodium benzoate as perservatives. The mixture also contains a penetration agent, or surfactant, consisting of a compound known by the generic name of Oxirane and Nonylphenoxypoly (Ethyleneoxy) Ethanol at approximately a 10% volume/volume rate basis. A freeze resistant ingredient such as calcium chloride can also be added to improve resistance to cold temperatures for use in climates that encounter temperatures below 0.degree. Fahrenheit.

Abstract: A process for producing a full-fat flaked soybean product having 18% soybean fat and a urease activity of 0.02-0.1 is provided. Raw soybeans with hulls in tact are subjected to steaming at temperatures greater than 220.degree. F., followed by flaking in a roller mill having grooved rollers. The flaked soybeans are thereafter dried in a forced air dryer by the alternating application of superheated air at temperatures in excess of 300.degree. F. and cooled to ambient temperature.

Abstract: Disclosed is a method for separating mycotoxin-contaminated grains, kernels, seeds and nuts, from uncontaminated whole grain seeds, whole or split kernel nuts and seeds to obtain a substantially uncontaminated supply source of these foods. The separate contaminated source can be further processed to lower the mycotoxin contamination. The process involves the separation of the mycotoxin or aflatoxin-containing materials by floating the aflatoxin-contaminated foods in a liquid having a specific gravity of from about 0.9 to about 1.2. A highly preferred process uses dynamic flotation.

Abstract: This invention relates to a method for grinding soybeans by grinding soaked soybeans together with a predetermined amount of water to obtain a soybean slurry which method comprises grinding the soaked soybeans in the presence of 10 to 30% by volume of air relative to the total weight of the soaked soybeans and the water, and also to a method for producing retort or aseptic packed tofu using the soybean milk obtained by the method of grinding.

Abstract: A mixture and process for tempering feed grain by adding a natural surfactant in the form of a extract of the yucca plant to the grain. The yucca extract contains generally 10 to 11 percent sarsasaponin by weight which is diluted with water and sprayed on grain just prior to processing in rollers for flaking to increase water intake and gelatinization. The mixture also contains small amounts of copper sulfate and sodium benzoate as preservatives. Combinations of the mixture can also be used such as combinations with other known grain tempering compositions. The grain tempering yucca extract mixture is either sprayed on the grain as it is dumped into a steam cabinet or is sprayed on the grain which is then allowed to sit in a conditioning tank for a predetermined period of time.

Abstract: A free-flowing uniformly flavorant coated unpopped corn and method of preparation thereof wherein the unpopped corn is essentially oil and fat-free and retains a substantial amount of added salt and flavorant upon popping in a hot air popper comprising unpopped corn coated with an adherent flavoring consisting essentially of an edible adhesive, e.g. gelatin, an edible salt and optional colorants and flavors.

Abstract: A pretreatment system for wheat to be floured comprises a plurality of friction type wheat polishing machines disposed in series relation to form a continuous wheat polishing process line. Each polishing machine includes a perforated tubular polishing member mounted on a frame and a frictionally polishing roll rotatably mounted on the frame. The polishing roll is disposed with the polishing member and cooperates therewith to define therebetween a polishing chamber. Upon the rotation of the polishing roll, it causes wheat grains supplied into the polishing chamber to be agitated and brought into frictional contact with each other to strip a pericarp from each wheat grain, to thereby polish the same. A moisture supplying device supplies moisture to the polishing chamber of at least one of the polishing machines, to add the moisture to the wheat grains flowing within the polishing chamber, to thereby increase a frictional contact force between the wheat grains.

Abstract: The method and apparatus for removing the skins of shelled walnuts generally involves confining the shelled walnuts in a containment area, spraying the walnuts with water under sufficient pressure to remove the skins without breaking the nuts, removing excess water from the skinned walnuts and skins, and separating the walnuts from the skins. The apparatus generally includes one or more nets for confining the shelled walnuts in a containment area, one or more spray nozzles directed at the walnuts, and one or more pumps providing water under pressure to the nozzles.

Abstract: Processes for producing a dried leguminosae to form an instantly reconstitutable product having the appearance texture and consistency of conventionally prepared commestibles are disclosed. In the production of these commestibles, the leguminosae are cooked in a manner to maintain the skin generally intact and subsequently non-comminutively pressed to minimize grittiness and graininess of the resultant product. The pressed product is of sufficient thickness to facilitate rapid dehydration and rapid reconstitution to provide a resultant reconstituted product which assimilates the organoleptic characteristics of conventionally prepared non-dehydrated product.

Abstract: The present invention relates to controlling germination of barley in the malting process. More particularly, the invention relates to the treatment of malting barley by ionizing radiation prior to the malting process.

Abstract: A grain scratcher-moisturizer apparatus has an outlet connected by a screw conveyor to the infeed of a stream flaker assembly to provide substantial savings in the cost of treating feed grain. The scratcher-moisturizer has two driven parallel horizontal cylindrical rolls having closely spaced spiral grooves in their surfaces for receiving the base of a saw blade so that the teeth of the blade extend outwardly and are canted in the direction of rotation of the roll. Individual pivotal metal deflectors are mounted adjacent a respective cylindrical roll and grain is fed onto the driven rolls which hurl it against the deflector which deflect the grain back toward the roll.

Abstract: A mixture and process for tempering feed grain by adding a natural surfactant in the form of a extract of the yucca plant to the grain. The yucca extract contains generally 10 to 11 percent sarsasaponin by weight which is diluted with water and sprayed on grain just prior to processing in rollers for flaking to increase water intake and gelatinization. The mixture also contains small amounts of copper sulfate and sodium benzoate as preservatives. Combinations of the mixture can also be used such as combinations with other known grain tempering compositions. The grain tempering yucca extract mixture is either sprayed on the grain as it is dumped into a steam cabinet or is sprayed on the grain which is then allowed to sit in a conditioning tank for a predetermined period of time.

Abstract: Flatulence-causing sugars can be removed from beans that contain such sugars through ultrafiltration. An ultrafiltration membrane system with a molecular weight cut-off between 30,000 and 100,000 daltons will permit the sugars to permeate through it, but it will retain most proteins.

Abstract: Internally flavored hulled cereal grain, especially popcorn is provided along with a method for the preparation of same.

Abstract: Whole soybeans are processed by first soaking in an aqueous solution of a fruit juice selected from guava, papaya, pineapple, apple and orange, in a plastic vessel, followed by boiling in the same solution for at least about fifteen minutes, and finally draining off the solution and any loosened hulls. The fruit juice solution provides softening and palatability of the beans in an unusually short period of time. Added flavor and fragrance control may be achieved by a post-soak using any of a variety of fruit juices.

Abstract: A method for conditioning edible seeds (cereal grains, pulses, etc.) prior to rolling is disclosed wherein a sorbate is dispersed in steam with which the seeds are contacted. The conditioned grain has increased shelf life (improved resistance to growth of microorganisms) and is also less prone to production of fines.

Abstract: The apparatus for cooking of food items, in particular, pasta, dehydrated vegetables or the like, comprises a hot water generator, a cooking chamber combined with it, a food inlet entering the cooking chamber and a separating chamber following the cooking chamber through an outlet. The separating chamber is located under the cooking chamber, so that the cooked food items drop into the separating chamber following the completion of the cooking process. The cooking chamber, the hot water generator connected with it and the separating chamber form a coherent, compact unit.

Abstract: A process and apparatus are disclosed for continuously determining the moisture content of a spoilable grain product which is moved along a processing line as a product stream and passed, at least in part, downwardly through a measuring section of a housing in accordance with the process, a pourable average of the product stream is created continuously within the measuring section, and the product moisture content of this product average is measured electrically on a continuous basis. In accordance with the device, the measuring housing has a capacitor as a continuous-flow measuring section and a device for continuously controlling the creation of a pourable product average.

Abstract: The invention is relative to a method of processing unmilled unsprouted rice with chaffs according to which the rice is immersed in water for a predetermined time, the rice is then freed of water affixed thereto and roasted in a kiln for a predetermined time at a predetermined temperature, the rice thus roasted is steamed, pressured by rolls and freed of peeled-off chaffs, and the processed rice obtained by the method.