Abstract: A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided.

Abstract: A process for producing food-grade lupin bran including the steps of separating the lupin hulls from the seed kernels and milling the lupin hulls to from lupin bran with a particle size of between 10-4000 micrometers. A high-fibre food product is made from a dry ingredient mix comprising 1% to 50% by weight of food-grade lupin bran.

Abstract: In some preferred embodiments, a pet snack food, which is excellent in eating preference and low in risk of causing health impairment for pets due to excessive consumption of nutrition even if it is given in somewhat large amounts as a snack in addition to regular feeding, is provided. The pet snack food is a mixed composition including starch and animal protein as essential ingredients, and preferably further including optional ingredients such as minerals, vitamins, yeasts, and dietary fibers. It is preferable that the pet snack food is a bulky formed product having a foaming ratio of 3 to 20 formed by bulk-foaming extrusion using an extruder.

Abstract: A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.

Abstract: A stable aqueous soy flour slurry comprising defatted soy flour, water, and a water soluble polymer dispersing agent having a molecular weight in the range of from 1,000 to 20,000, wherein the viscosity of the slurry is in the range from 200 to 2,000 cps as measured by a DV-III Ultra LV Viscometer viscometer at 6 rpm using spindle #31 at 25° C.; and a method for providing such a slurry.

Abstract: A method for making a snack product includes the step of mixing ingredients for the dough with water in a low shear environment using a low shear mixing apparatus to form a dough agglomerate. The ingredients can include a major ingredient, such as potato flakes, corn or grain, and minor ingredients including emulsifier, sugar, salt, leavening and a modified starch having a high affinity for water. During the mixing step the starch combines with water, and attaches to the major ingredient, while other areas of the dough include starch and other minor ingredients. This forms a dough agglomerate having wetted areas of the major ingredient which are surrounded by wetted high water affinity starch and minor ingredients. The method also includes the step of chopping the dough agglomerate clumps of a desired size, sheeting the dough agglomerate into a dough sheet, forming the dough sheet into snack pieces, and then cooking the snack pieces.

Abstract: The current invention relates to a mixture of citrus fruit fibers and soy protein flour, use of such mixtures in processed meat and to increase the functionality of soy protein flour.

Abstract: Gluten-free vegan mixtures, compositions and recipes for baked goods with improved qualities including, but not limited to, taste, texture consistency and nutritional value. In one embodiment, a recipe for preparing a dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately ½ part rice flour, ¼ part bean flour, ? part tapioca starch, ? part corn starch, 1/100 part baking powder, 3/500 part baking soda and 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root.

Abstract: Snack foods are prepared, at least in part, from potato flakes and/or potato granules which are derivable from potatoes in which the starch has a higher than normal amylopectin content, for example, waxy potatoes. The snack foods have improved texture and appearance.

Abstract: Disclosed are dough for foamed food and foamed food such as bread, containing soybean flour as a main raw material, with containing neither wheat flour gluten nor silk fibroin, capable of forming a sponge-like crosslinked network structure, and dough for foamed food and foamed food such as bread, containing soybean flour as a main raw component such that the amount of the soybean flour is more than 50 parts by weight and the amount of the wheat flour is less than 50 parts by weight with the total of the soybean flour and the wheat flour being 100 parts by weight.

Abstract: The invention provides a gluten-free flour formulation containing a plurality of ingredients. Each ingredient in the formulation is substantially or completely free of gluten protein. In one embodiment, the formulation meets the requirements for kosher certification. The gluten-free flour formulation includes at least two ingredients of ground or partially ground particles of dried roots of a root-tuber crop, dried kernels or nuts of a nut-tree and dried fruits of a species in the Musaceae family. In some embodiments, the gluten-free flour formulation includes ground or partially ground particles of dried cassava root, almond nuts and dried plantain fruits, wherein the proportions of the ground cassava root, almond nuts and dried plantain fruits range from about 15% to about 85%, from about 20% to about 60%, and from about 5% to about 30%, respectively.

Abstract: A gluten-free flour composition for persons with celiac disease or other gluten sensitivity comprising specified quantities of gluten-free white rice flour, gluten-free potato starch, gluten-free corn starch, gluten-free tapioca starch, gluten-free corn flour, and xanthan gum, all mixed thoroughly in dry form and packaged. The gluten free flour mix closely emulates all-purpose wheat flour in taste, consistency, volume, loft and texture, and is suitable as a 1-for-1 substitute for all purpose wheat flour in conventional wheat flour recipes to produce gluten-free breads, cookies, cakes, muffins, sauces, roux, batter and any other type of flour-containing food products.

Abstract: The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method.

Abstract: Disclosed is bread suited for heating in a microwave oven, containing: 1 to 67 parts by weight of (A) fat and oil, 0.001 to 2 parts by weight of (B) a humectant, and 0.1 to 7 parts by weight of (C) an emulsifier, incorporated into 100 parts by weight of cereal flour containing primarily wheat flour containing crude protein in an amount of 9% by weight or more and less than 11.5% by weight.

Abstract: A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.

Abstract: The present invention discloses a method and composition of preparing ready-to-eat (R-T-E) cereal with konjac flour as a main ingredient. Based on the conventional method, innovations are made in mixing konjac flour with other ingredients in the composition as well as in drying the interim product. The appearance and physical property of the finale product are similar to that of the conventional R-T-E cereal, whereas konjac-associated health benefits are retained.

Abstract: A novel potato stick that allows to enjoy a flavor inherent to potato. In particular, there is a potato stick obtained by baking a stick dough comprising potato granules, a cold-water gelatinized starch having a maximum swelling power of 30 or more, a non-reducing sugar and the fat or oil and impregnating the baking product with a fat or oil amounting to 15 to 40% by weight based on the weight of the baking product.

Abstract: A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60% of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to about 5.0% water; and from about 0% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip can be made by combining the nut based material and dry ingredients with water to form a dough, which is then sheeted, cut into individual pieces, and braked to form the snack chip. Alternatively, the cut pieces can be dried to form a half-product and then cooked to form the snack chip.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: A method is described for making a frozen French fry-style food product, having from about 50.0% to about 70.0% moisture, from about 4.0% to about 8.0% protein, from about 2.5% to about 5.0% fat, and from about 0.25% to about 0.50% fibers, in addition to calcium and phosphorous sources. This frozen potato-based product is made from a composition comprising steam peeled and cooked whole raw potatoes, soaked or cooked whole beans processed and mixed with the peeled cooked potatoes to create a dough-like consistency to which proteinaceous flours, starchy flours, vegetable oil, and other additives are added and blended into a homogeneous potato-based dough. The homogeneous potato-based dough is extruded into a rope-like extrudate, which is partially steam-cooked and then immediately cooled. The cold rope-like extrudate is cut into uniform small rods, 2.5 inches long, which are packaged and stored under blast freezing conditions.

Abstract: Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg/cm3.

Abstract: A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting the dough into a sheet; separately preparing a non-wheat dough by mixing a non-wheat flour and water to form a homogeneous mass of dough that is sufficiently cohesive to be subsequently handled; assembling the wheat dough with the non-wheat dough; and laminating the wheat and non-wheat doughs to form a composite dough.

Abstract: A method is described for producing extruded French Fries-Style products from dough containing between 45% to 50% moisture, from 4% to 8% protein, and from 0.25% to 0.5% fibers. Said dough is composed of steam-peeled potatoes soaked beans, desired spices, flavors, colors, and fortified with vitamins and minerals. The dough is pumped under vacuum to specific forming heads containing openings of desired shapes and dimensions. The continuous extrudate coming from said forming heads is received over a solid conveying belt traveling inside a steam-heated path at an adjusted speed to expose the extrudate to steam for a certain length of time to bring the temperature of the center of the extrudate from 140 to 190 degrees Fahrenheit. The extrudate is then received over a belt-conveyer traveling inside a freezing-tunnel where it is exposed to blasts of cooled air for a period of time to lower the temperature of the extrudate to 45 and degrees Fahrenheit or lower.

Abstract: Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Such strips are then par-fried and preferably frozen. The frozen strips, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where the strips are placed into a closed container for home delivery or take out.

Abstract: The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a corresponding soy-free product made with wheat flour.

Abstract: The invention relates in particular to using a flour obtained by milling dehydrated chicory roots to prepare a food dough for baking. According to the invention, said dough is selected from the group constituted by bread dough, Viennese pastry, and biscuit mix.

Abstract: A process for producing a vegetable food which is alternative to meat, which process consists of the steps of providing a mixture consisting essentially of 45 to 99.9% by weight of gluten and 0.1 to 55% by weight of a flour selected from the group consisting of cereal flours, legume flours and mixtures thereof, admixing said mixture of gluten and flour with water or vegetable broth, in a ratio of 1 kg of said mixture per 0.8 to 1.0 liter of water or vegetable broth, kneading the admixture until a dough is obtained, stuffing the dough into synthetic casings, which are closed with clips or laces at their ends, so as to obtain shaped pieces, cooking the thus-obtained shaped pieces for 105 to 120 minutes, during which time the dough expands and finds room by lengthening, and a meat-like fibrous structure develops, wherein fibers show a moderate orientation in the longitudinal direction and, in certain portions, a twisted orientation.

Abstract: Disclosed is a potato dough and a method for making the same. The potato dough can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato dough can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the dough and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.

Abstract: Disclosed a heterogeneous konjak and a method for manufacturing the same. In order to provide a konjak different in feelings on the tongue and to the teeth, the heterogeneous konjak comprises plural base konjak members formed in various shapes and having different properties and a filler konjak enclosing the base konjak members. The base konjak members differ from the filler konjak in hardness due to water content and/or in content of texture induced partly or thoroughly by thawing frozen base konjak members. The heterogeneous konjak is made by preparing firstly the base konjak members in the above form and secondly mixing the separately prepared filler konjak and said base konjak members and then gelating the total mixture.

Abstract: The present invention includes puffed-food starch material snacks, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes and crackers made from food starch material. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture. According to a method of making the puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension while permitting expansion of the bulk amount in at least a second dimension.

Abstract: The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.

Abstract: Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases sheet strength.

Abstract: A cohesive machineable dough having a high soy content and products made from the dough are described. The dough contains a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component contains from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component contains from about 10% to about 40% of the dry ingredients, and water contains from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.

Abstract: Disclosed is a potato mash and the method for making the same. The potato mash can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato mash can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the mash and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.

Abstract: A high protein soy-based pasta having a consistency especially suited for forming it into pasta such as spaghetti and fusilli. At least half of the dried product, based on weight, is soy flour. The pasta is low in fat and carbohydrates and high in protein. It may be prepared into tasty dishes with the use of little or no additional fat.

Abstract: Disclosed is a potato mash and the method for making the same. The potato mash can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato mash can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the mash and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.

Abstract: A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ropes having two or more axial cavities which can be filled with savory fillings, optionally compressing the ropes, cutting and crimping ropes to form uncooked cut casings and then cooking and freezing. The dough has a moisture content of about 55% to about 75%, preferably about 60% to about 72%, to facilitate extrusion without impairing the potato shred material.

Abstract: A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is separated from the base formulation. The base formulation is then blended with water to form a slurry. Effective amounts of alpha-amylase enzyme and glucoamylase enzyme are mixed into the slurry. The slurry is then cooked to convert the slurry into a syrup. The syrup is substantially flavorless.

Abstract: The invention concerns a complete food or nutritional supplement containing at most 10% of water by weight, preferably at most 5% of water, and more preferably at most 2% of water, with low osmolality, oxidation-stable, comprising a mixture of quality food products, said mixture being coated by at least a substance rich in lipids derived optionally from oleaginous seeds.

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

Abstract: Vegetable meat is a high nutritional vegetable food, which uses gluten proteins, minerals, vitamins and food fibres of cereals and legumes. Vegetable meat is obtained by mixing a percentage of gluten with a percentage of one or more cereal flowers, or with a percentage of one or more legume flowers, or with a percentage of one or more cereal and legume flowers together. This mixture is seasoned with natural spices according to the taste required and then kneaded and worked with water or vegetable broth and afterwards boiled. By changing the various percentages of the components and the different kinds of flowers, various types of vegetable meat are obtained: steak, stew, mince, hamburger, sausage, pizzaiola, mortadella, ham, bresaola, guanciale, etc. It has a cylindrical shape with rounded ends.

Abstract: A cohesive machineable dough having a high soy content and products made from the dough are disclosed. The dough comprises a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component comprises from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component comprises from about 10% to about 40% of the dry ingredients, and water comprises from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.

Abstract: Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases sheet strength.

Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness and increased mouthmelt. The low-fat snacks are made from dough compositions comprising starch-based materials, water and a unique emulsifier-lipid composition. Use of the emulsifier-lipid composition system in the dough provides textural and flavor advantages in the finished snack, and improved theological properties in the dough used to make the fabricated snacks. The emulsifier composition comprises a specific blend of a mono-diglyceride component or distilled monoglyceride, a polyglycerol ester component and a fat component.

Abstract: The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a corresponding soy-free product made with wheat flour.

Abstract: Methods for making improved flavor potato products by using raw potato stock as a starting material to form a sheetable dough. The methods comprise controlled processing steps that result in a potato gel suitable for sheeting or extruding. Use of raw potato stock greatly enhances the potato flavor of the snack product ultimately produced.

Abstract: The present invention provides an aqueous starch enrobing slurry for coating the outer surface of a potato product having an as is solids content comprising ungelatinized starch and not less than 50% by weight rice flour and the coated potato products produced thereby.

Abstract: Baked snack products containing psyllium, methods for their preparation and methods for lowering serum cholesterol therewith are disclosed.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough including hydrolyzed starch. The dough is sheeted, cut and fried to produce a snack product.

Abstract: Preparations are disclosed containing the 3R-3′R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (in the center of the human retina), which helps protect retinal cells against phototoxic damage. The pure R-R stereoisomer can be prepared by fermenting cells, such as Flavobacterium multivorum (ATCC 55238), which do not create any detectable quantity of the undesired and potentially toxic S-S or S-R isomers, and which do not synthesize any other carotenoids. The R-R isomer can be concentrated, in large quantities and at low cost, into a viscous oily fluid containing about 5 to 20% zeaxanthin, by means of a simple solvent extraction process. This oily fluid can be mixed with a carrier such as vegetable oil and enclosed within a digestible capsule, comparable to a conventional capsule containing Vitamin E.