Abstract: A continuous cooking or sterilizing process employs apparatus wherein particulate foods are cooked under pressure in and by the cooking sauce with which the food is eventually packed in containers. The sauce is externally heated in a heat exchanger to the sterilizing temperature, and the food and sauce are cooled under pressure by injecting cooled sterile sauce into the hot mixture of cooked product and sauce before the mixture is released to atmosphere. By cooking the product directly in the sauce, product flavor is enhanced and upon cooling, the absorbed sauce is cooled below the flash temperature preventing damage to the cellular portions of the food particles on pressure release. Thus during the canning operation, only a relatively short reheat of the sealed containers and possibly the product is necessary to resterilize the outer portions of the food particles, the cooking sauce, and the interior of the containers.

Abstract: A method and apparatus for cooking corn is disclosed whereby corn particles are immersed in water in a cooking vessel to form a mass of corn particles, and the water is circulated throughout said mass. The temperature of the mass is raised and the corn particles agitated by directing steam, from a steam chamber, into said mass by deflecting said steam radially outwardly through perforated side walls in the steam chamber. The steam flow is then stopped whereafter the water circulation is stopped and cooked particles of corn are obtained.

Abstract: A process for manufacturing a whole wheat food product is disclosed which comprises:(a) cooking a mixture of water and whole wheat to provide a cooked whole wheat containing from about 28% to about 55% moisture by weight;(b) holding the cooked whole wheat for a period of from 0 to about 12 hours under ambient temperature and pressure conditions;(c) chilling the cooked whole wheat to a temperature selected from within the range of from about 1.degree. C. to about 12.degree. C. (about 34.degree. F. to about 54.degree. F.) to temper the wheat, the temperature selected being such that as the duration of the holding period of step (b) is increased from 0 to about 12 hours, the chilling temperature is proportionately increased from about 1.degree. C. to about 12.degree. C.;(d) shaping the chilled tempered whole wheat to a desired configuration; and(e) baking or toasting the shaped, tempered whole wheat to provide a whole wheat food product.

Abstract: Novel food products are prepared from legume seeds by (a) treating the seeds to render them quick-cooking, (b) cooking the seeds and mashing them, (c) combining the cooked and mashed seeds with methionine-containing ingredients such as cereal grain flours, oil seeds, oil seed flours, and the like, (d) adding water to the mixture to form a dough, (e) extruding the dough into sheets, (f) cutting the sheets into pieces, and (g) frying the pieces in edible oil.

Abstract: A method of producing tofu-like food consisting of preparing a 1/9 - 1/4 by weight water solution of crushed soybeans, heating said solution at a temperature of 60.degree. C - 100.degree. C, preparing a stable suspension by further crushing and dispersing said soybeans in said solution, freezing said suspension rapidly at a temperature of -50.degree. C - -10.degree. C, and then ripening said suspension at a temperature of -10.degree. C - -3.degree. C to texturize protein therein.

Abstract: A food product containing starch such as extruded paste, rice grains or like fragments and particles is subjected to a treatment by a method comprising the successive steps of hydration and cooking, initial quick-freezing of grain peripheries so as to cause surface dehydration, defreezing by natural heat transfer from the center to the surface of the grains or kernels, separation of grains by mechanical milling followed by final quick-freezing right through the grains on a fluidized bed.

Abstract: A process for preparing a bland, stable, aqueous dispersion of soybeans comprising:I. providing enzyme active soybean cotyledons, either intact or subdivided, while maintaining the moisture level thereof within prescribed limits;Ii. heating said soybean cotyledons sufficiently to inactivate the lipoxidase enzyme contained therein and to partially tenderize said soybean cotyledons;Iii. further tenderizing said soybean cotyledons until the soybeans exhibit a tenderometer value of between about 16 and about 300 pounds per 100 grams of soybeans on an equivalent whole bean basis; andIv. homogenizing an aqueous slurry of said tenderized soybeans, said slurry having a soybean concentration of less than about 20% by weight, in at least one pass through a homogenization zone at a pressure between about 1000 and 10,000 psi at a temperature between about 32.degree. F. and a boiling point of the slurry at the pressure within the homogenizing zone, thereby obtaining a bland, stable soybean dispersion.

Abstract: A new and improved process and apparatus for producing alcohol from cereal grains or starch materials is disclosed. The process involves cooking or mashing very rapidly by electric means to prevent any form of hydrolysis of the starch prior to enzymatic hydrolysis by malt. Specific over-all process steps include milling of the grain in a manner to improve the wetting of the grain; electric cooking or mashing; malting of the mash; fermentation and recovery by distillation. The apparatus principally comprises an electric cooking or mashing unit having a central electrode positioned within an electrically conductive outer wall with a suitable electric power source being provided across the central electrode and conductive wall. In accordance with the invention the mash is heated to a predetermined temperature in a matter of seconds without the addition of condensate.

Abstract: Apparatus for treating particulate heat and pressure reactive food material. The food material is fed into an elongated treating chamber which is under pressure. The chamber has an inlet at one end and an outlet at the other end. The food material is fed into a continuous flow of gaseous fluid from the direction of the inlet and propelled through the elongated chamber and out of the outlet.

Abstract: A meat extender is derived from wheat kernels and is added to meats such as beef, pork, lamb, fowl and fish to increase the supply thereof. The kernels are boiled and dried to a moisture content of about 20%. The dried kernels are subjected to kneading and grinding operations which develop the gluten structure and cause the material to have a meat-like texture. The material is then dried to about a sixteen per cent moisture content and suitable meat flavors and nutritional supplements are added to produce a food product which closely resembles ground meat in appearance, taste, texture and nutritional value.

Abstract: A process for cooking quantities of foodstuffs comprises introduction of food and water into a pressurized cooking chamber where the food is cooked under pressure at temperatures of over 100.degree.C. The cooked food is then conveyed into a centrifugal separator wherein excess cooking water and its vapour are removed from the cooked food by subjecting the cooked food to centrifugal force.