Abstract: For preparing an extrusion-cooked food product, a food component emulsifier is combined with water to obtain an aqueous dispersion of the emulsifier, and the dispersion is fed into an extruder for being mixed with food components being mixed and heated in the extruder to prepare the extrusion-cooked product.

Abstract: A dried, ready-to-eat pet food product comprising a gelatinized starch matrix which includes a coating or filling which contains a probiotic micro-organism. The cereal product is in the form of a pet food. The product may be produced by cooking a starch source to form a gelatinized starch matrix; forming the gelatinized matrix into pieces; drying the pieces; and coating or filling the pieces with a carrier which contains probiotic micro-organisms.

Abstract: Microwave popcorn articles which upon microwave heating provide popcorn having enlarged salt particles that provide popped popcorn more reminiscent of at-home, stove-top prepared popped popcorn. The articles comprise any conventional microwave popcorn bag, kernel popcorn, fat and salt. At least 50% of the salt is essentially characterized by an enlarged particle size having a mean particle size of >400 .mu.m. Included are methods of preparing such microwave popcorn articles are disclosed wherein the coarse salt is added in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to 0.4, respectively, and from 0.5 to 5 parts by weight of a vegetable foaming agent and from 150 to 300 parts by weight of water per 100 parts by weight in total of the soybean protein, starch, and dietary fiber. The dough does not contain a chemical leavening agent or yeast.

Abstract: A heat expanded whole kernel corn snack food, and a process of making such a corn snack food is disclosed. The corn snack food is made by selecting a corn variety, drying corn kernels of the corn variety to less than about 20 wt. %, soaking the dried corn kernels in water to achieve a moisture content of above about 25 wt. %, separating the soaked corn kernels from the water, heating the soaked corn kernels in an edible oil to expand the kernel and cook the starches interior to effect desirable flavor and texture and then separating the expanded corn kernels from the oil. Seasonings may be added to the fried product.

Abstract: A puffed snack is prepared from chlorophyll-containing plant grains by pulverizing the grains under completely light shielding conditions, storing the resulting pulverized grains under complete light shielding conditions or light shielding conditions applied within 24 hours after pulverization and puffing the grains in a screw extruder having a die wherein the temperature of the die ranges from 90.degree. to 150.degree. C. for the resulting pulverized grains having a water content of 9-11%, the temperature of the die ranging from 100.degree. to 210.degree. for the resulting pulverized grains having a water content of from 11 to 15%, and the temperature of the die ranging from 160.degree. to 240.degree. C. for the resulting pulverized grains having a water content from 15 to 20%, so that the degree of puffing falls within a range of from 3.0 to 28.

Abstract: An expanded food product is prepared by mixing wheat flour, water and a surfactant to make dough. The dough is extruded to make an expanded food product which is then dried and coated with a heated vegetable oil. The vegetable oil has a surfactant which is effective to break the surface tension of the retained moisture in the expanded food product and permits adherence of the oil. A dry seasoning having a particular particle size is then applied to the product.

Abstract: A method for producing an improved food product comprising the steps of providing an unlayered, substantially-homogeneous mixture of previously popped popcorn and shredded cheese; heating the mixture to melt the cheese; cooling the mixture to form a cohesive mixture of cheese and popcorn; freezing the cohesive mixture to form a frozen mixture; and freeze-drying the frozen structure; and the resulting food product.

Abstract: An improved dietary food product made from ground grain source material in expanded form, comprising more than 10 percent protein and more than 20 percent dietary fiber including from about 55 percent to 70 percent soluble dietary fiber and 30 percent to 45 percent insoluble dietary fiber, the food product having a calorie content of from about 250 to about 350 calories per 100 grams and being expanded from about 1:3 to 1:5 times.

Abstract: A process is disclosed for preparing a shelf stable half product expandable in microwave ovens. A chlorinated soft wheat flour, corn starch, modified corn starch and whole grain amaranth flour are combined to form a dry starch mixture. Salt and flavoring additives (if desired) are combined with the dry starch mixture. These ingredients are thoroughly mixed in a ribbon blender, then preconditioned in a paddle mixer with injection of steam and water, to form a mixture with moisture at 22-24 percent by weight. This mixture is provided to a twin screw extruder where it is worked and heated to substantially gelatinize the starches, vented for rapid cooling and moisture release, conveyed and lightly worked at reduced temperature, then forced through a shaping die and cut into pieces of the desired shape. The pieces are dried in a drying enclosure, at an air temperature of 43 degrees C., for about three and one-half to four hours.

Abstract: A process for making a shelf-stable food product comprises blending a high moisture material that provides flavor and substantially all of the moisture to the stack food product with one or more low moisture farinaceous base ingredients to produce a dough, extruding the dough into the desired shape, drying the extruded dough and ultimately cooking the dried product to produce a shelf-stable food product. The high moisture material can comprise a cellular fruit or vegetable material which has been vigorously macerated, a liquid per se, such as a beverage, or a dairy product such as yogurt.

Abstract: The present invention is directed to a food for snack or as use as a breakfast cereal which has a creamy orange flavor. The food product includes a popped cereal which is selected from oat, wheat, rye, soy, corn, rice and combinations of these and essentially includes a powdered dairy or dairy substitute product which simulates cream flavor in combination with powdered orange or artificial orange flavor. Preferred embodiments include sweeteners such as fructose, sugar, corn syrup, dextrose, artificial sweeteners and combinations of these. Further, the food may include preservatives as well as vitamin and mineral supplements. In one embodiment, flavor enhancers are included. In yet another embodiment, the puffed cereal is formed in a shape of a sphere.

Abstract: A method for producing a food product comprising the steps of providing a base layer of cheese; covering the base with a layer of previously popped popcorn; adding a second layer of cheese on top of and in the interstices of the popcorn layer; heating to melt the cheese and to bond the second layer of cheese and popcorn to the base, thereby forming a structure having a plurality of layers; freezing the structure to form a frozen structure; and freeze-drying the frozen structure; and the resulting food product.

Abstract: Flaking roll apparatus (10) for the processing of cereal products or the like is provided which includes a pair of counterrotating, nip-defining flaking rolls (76, 78) which are obliquely oriented with the rotational axes thereof lying in a plane situated at an angle between about 15.degree. and 70.degree. with respect to the horizontal. In this manner, the apparatus (10) uses less floor space and can more readily be serviced and cleaned. The overall flaking apparatus (10) preferably includes threadably adjustable devices (136) for maintaining proper nip clearance between the flaking rolls (76, 78) and for precise adjustment thereof. Additionally, end-to-end adjustment of the flaking roll assembly (10) is afforded by means of an eccentric mount (108) for one of the flaking rolls (76).

Abstract: Disclosed is a process, and the product thereof, for producing swollen foods, e.g. croutons, having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extruder a powder comprising fine particles of porous structure, e.g. eggshell or bone powder, and a food material predominantly comprising a starchy material and/or a protein and thereafter releasing and causing the same to swell.

Abstract: A method and composition for combining two or more separate food products, one of which is ordinarily not effectively prepared in a microwave oven, that are microwaveable together to yield a desired result. Specifically, a quantity of pork rind pellets can be successfully and completely popped in a standard microwave oven by inclusion of a quantity of unpopped popping corn kernels to the container of the pellets before cooking. The popping corn kernels are efficiently heated by the microwave energy and, as they pop, provide a desired agitating motion to the mixture, thereby moving the pork rind pellets within the container and increasing the likelihood of the complete popping of the pellets. Thus, the exploding popping corn kernels provide the requisite vehicle for mechanical mixing during cooking of the heated snack.

Abstract: The invention provides cereal snackfoods of the expanded variety such as crisps and the like. The snackfoods of the invention comprise discrete cooked portions of a dough composition comprising gelatinized starch and added cereal bran other than rice bran, in which the amylolytic activity of the bran is controlled, and contain at least about 5% by weight and generally no more than about 35% by weight of oil or fat. The snackfoods may be produced from a half product comprising at least some gelatinized starch and added cereal bran by frying or by immersion in a bed of hot particulate material followed by spraying with fat or oil. Even when fried the snackfoods have a lower energy value than comparable known products; moreover they are highly palatable, and the bran content provides a useful source of fibre in any diet.

Abstract: A dried precooked rice product is prepared by cooking rice grains for obtaining a moisture content of from 55% to 75% by weight and then by drying the cooked rice grains at a temperature of from 140.degree. C. to 185.degree. C. in two stages, firstly under stationary conditions to a moisture content of from 20% to 35% and secondly under agitated conditions to a moisture content of from 3% to 15%, for providing a precooked dried rice produce having a bulk density of from 37 g/100 cm to 42 g/100 cm. 100 g of the rice product so produced is capable of absorbing from 195 g to 225 g of boiled hot water in 10 minutes rehydration in 500 g of boiled hot water.

Abstract: Disclosed is a process for producing swollen foods having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extruder a powder; e.g. eggshell or bone powder, comprising fine particles of porous structure and a food material predominantly comprising a starchy material and/or a protein and thereafter releasing and causing the same to swell.

Abstract: A method for applying flavoring to food such as popcorn. A fat-flavor system is prepared by dry-blending solid particles of fat with a flavoring. The fat has a melting point of no less than about 95.degree. F. so that the fat-flavor system comprises free-flowing particles at room temperature. The fat-flavor system is sprinkled onto hot, popped corn wherein the fat melts and the flavoring is adhered to the popcorn producing a flavored popcorn having an even flavor distribution and without a waxy-mouth feel.

Abstract: The present invention is a granola bar with supplemental dietary fiber which is added to the granola bar in the form of compressed flakes, as well as the method of making such a granola bar. The method includes the steps of providing a mixture of granola ingredients selected from the group consisting of grains, fruits, and nuts. Supplemental dietary fiber is provided in the form of compressed flakes and mixed with the granola ingredients. Preferably, the compressed flakes of supplemental dietary fiber are made by combining with water and a binder material, such as rice flour, and then extruding. The extrudate is preferably dried and then ground to the desired particle size.

Abstract: A method for producing roux by drying flour until the moisture thereof is reduced to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55.degree. C. in a weight ratio of flour/fats and oils being of 1/5 to 1/0.25 and then heating and mixing them at a temperature of 65.degree. to 130.degree. C. for 5 to 60 minutes. Another method is by drying flour to reduce the moisture content thereof to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55.degree. C. in a weight ratio of flour/fats and oils being 1/5 to 1/0.25, subjecting the mixture to a first heating and mixing process at 100.degree. to 160.degree. C. for 5 to 90 minutes, cooling, adding, seasonings, processed milk products, extracts and/or starch in an amount of from 0.3 to 4 parts by weight relative to one part by weight of the total amount of the mixture of the dried flour and the fats and oils and subjecting the resultant mixture to a second heating and mixing process.

Abstract: A hot cereal is prepared by treating a cereal grain with a slurry resulting from the treatment of a grain-water mixture with starch-converting enzymes, heating the mixture until the grain is at least partially cooked, flaking the cooked cereal, and, optionally, agglomerating the flakes. It is preferred that the flakes be agglomerated for packaging in single-sized point of sale containers. This cereal has a rich, nutty flavor and when prepared does not have a gummy texture.

Abstract: This invention provides a food material for puffing, which enables easy and uniform puffing without a special appliance and which has good taste, smell and texture. The food material for puffing comprises pre-gelatinized cereal grain, 0.2 to 11% by weight of ethyl alcohol, 0.25 to 16% by weight of fat and/or oil and if desirable other additives, the water content of said food material being between 5 and 45 weight %. The food material is used as a breakfast food or snack as well as for making rice crackers.

Abstract: A system for treating oilseeds prior to solvent extraction in which the oilseeds are treated in a microwave dryer to raise their temperature to 140.degree. F., passed hot through two-high rolls to crack the hulls and beans, the hulls are removed in an air sorter while at 140.degree. F., and while still heated, the beans are sent to a flaking roll. The stream from the process to the solvent extractor has less than 5% fines.

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

Abstract: This invention is a process for producing a mixed grain instant hot cereal product by cutting different grains by a steel cutting method, mixing the dry grains together, steaming the mixture, rolling the cooked grains on a flaking roller to form flakes, and baking the flakes. The process produces thicker than normal toasted flakes of high flake integrity that withstand packaging, shipping, and rehydration cooking.

Abstract: An edible composition comprises an integrally extruded net formed of an edible material e.g. a cereal-based, sugar-based or fat-based material. The composition has a novel appearance and unexpectedly good eating qualities. The net may be tubular planar or curved and may be filled and/or coated with a compatible edible material.In the case of a tubular filled net, the net is preferably produced by extending the edible net-forming material through a pair of relatively rotating or oscillating dies having mutually engaging grooved surfaces. When the grooves in one die mate with the grooves in the other die, integral joints between individual strands in the net are formed. When the grooves in one die are separated from the grooves in the other die, the individual strands are formed. A center-filling, which may support the extruded net, is extruded through the center of the net-forming die arrangement to provide a center filling to the tube.

Abstract: Novel instant rice gruel is provided which consists of swelled up and .alpha. converted rice produced such that raw rice is steamed or boiled to contain 12-13% water, and is then swelled up to 5 to 7 times as its original volume, and of suitable amount of .alpha. converted, glutinous rice granules. Its process also is provided. The rice gruel can be quickly and conveniently cooked. Further, the instant rice gruel can be used as emergency food.

Abstract: The invention provides cereal snackfoods of the expanded variety such as crisps and the like. The snackfoods of the invention comprise discrete cooked portions of a dough composition comprising gelatinized starch and added cereal bran other than rice bran, in which the amylolytic activity of the bran is controlled, and contain at least about 5% by weight and generally no more than about 35% by weight of oil or fat. The snackfoods may be produced from a half product comprising at least some gelatinized starch and added cereal bran by frying or by immersion in a bed of hot particulate material followed by spraying with fat or oil. Even when fried the snackfoods have a lower energy value than comparable known products; moreover they are highly palatable, and the bran content provides a useful source of fibre in any diet.

Abstract: This invention relates to an apparatus for preparing vapor-burst, non-fat-fried fast food comprising a confining means comprised of two or more cooperating surfaces which are joined together to form said confining means and containing a suitable water-containing, expandable mixture substantially filling said confining means, whereby the confining means is capable upon heating of rupturing due to increased vapor pressure of liquid in the expandable mixture to permit the expandable mixture to suddenly expand through the ruptured area.

Abstract: Disclosed are simulated, puffed dried fruit pieces and methods for their preparation. The dried fruit pieces are useful for incorporation into ready-to-eat cereals of low water activity, e.g., A.sub.w of 0.1 to 0.3, such as puffed cereals. The dried fruit pieces are characterized by a low density ranging from 0.15 to 0.40 g./cc. due in part to a hollow center and thus do not settle during distribution and storage, and do not sink in milk. The dried fruit pieces are prepared by drying in prescribed manner pieces comprising encapsulated solutions containing hydrophilic colloids set with gelling agents.

Abstract: This invention relates to a process for preparing a dehydrated, readily reconstituable (i.e. "instant") baby cereal porridge product from a reduced-viscosity, gelatininzed, cereal flour-water mixture. The reduction in viscosity of the gelatinized cereal flour-water mixture is achieved by a method in which a cereal flour-water slurry having flour solids content in the range 14% to 30% inclusive, is gelatinized and then subjected to a mechanical shearing action. In preferred embodiments one of the cereal flour ingredients in the slurry is oat flour.

Abstract: A shelf stable, intermediate moisture, food bar having a soft and chewy texture with good taste is disclosed. Lowered sugar content and good texture and taste characteristics are maintained through the use of a combination of at least two polyhydric alcohols in varying ratios, one of which comprises a sugar alcohol and the other either glycerol or propylene glycol. In preferred embodiments the two polyhydric alcohols are glycerol and sorbitol employed in a ratio of glycerol to sorbitol in the range 1:1 to 5:1. Despite a low total sugar content the water activity may be maintained in the 0.2-0.55 range through the use of such polyhydric alcohols while achieving a soft texture.

Abstract: This invention relates to a process for preparing a dehydrated, readily reconstitutable (i.e. "instant") baby cereal porridge product from a reduced-viscosity, gelatinized, cereal flour-water mixture. The reduction in viscosity of the gelatinized cereal flour-water mixture is achieved by a method in which a cereal flour-water slurry having flour solids content in the range 14% to 30% inclusive, is gelatinized and then subjected to a mechanical shearing action. In preferred embodiments one of the cereal flour ingredients in the slurry is oat flour.

Abstract: Wheat producers and method for cooking such products are described, wherein the dough for such products is cooked by extrusion through an extrusion die.

Abstract: Disclosed are food compositions and methods for preparing sugary coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets and a puffing media throughout which the puff pieces or pellets are dispersed. The puffing media comprises from about 40% to 95% by weight of a nutritive carbohydrate sweetening agent and from about 5% to 10% moisture. The weight ratio of puffing media to puff pieces ranges between about 4:1 to 0.1:1. The water activity of the food compositions is less than about 0.75. The method for making a coated snack comprises forming a gelatinized dough, shaping the dough into pieces, partially drying the pieces, dispersing the pieces throughout a puffing media to form a puffing media/piece matrix, and microwave heating the matrix to simultaneously puff the pieces and to enrobe the pieces with the fluidized puffing media.

Abstract: A process for producing high quality wheat-flour bread capable of long-term storage in which a wheat meal is homogeneously combined with a maize (corn) flake flour produced by partially digesting the maize flour to increase the water absorption capacity thereof and combining the flour with yeast, water, salt and leavening to form a dough which is portioned and formed into loaves, permitted to rise and baked.

Abstract: The invention concerns a process for the production of "no-cook" dehydrated ice which can be rehydrated and rendered palatable in a few minutes by the addition of boiling water thereto. The process comprises soaking parboiled rice, cooking it, drying it to a moisture content of 2-20% by weight, and puffing the rice at a temperature in the range 150.degree.-350.degree. C. In a preferred embodiment, the parboiled rice is soaked to a moisture content of about 50%, washed, drained, allowed to stand for at least 1/2 hour, cooked in dry steam, washed, cooled, dried to a moisture content around 10%, allowed to stand for at least 1/2 hour, and puffed in a stream of hot air for 13-20 seconds at 240.degree.-270.degree. C.

Abstract: A high protein, whole wheat grain expanded food product is prepared by the process of the present invention. Ground whole wheat is mixed with moisture and an edible acid to provide a dough. The dough is then extruded through a die under particular conditions to provide a high protein, expanded wheat product.

Abstract: An extruded defatted wheat germ food product has an expanded open-cell structure with a crisp, crunchy palatable nut-like flavor is stable in the presence of air at room temperatures. The product is produced by defatting wheat germ, increasing the moisture to 12-25% by weight, and extruding the moist wheat germ into atmospheric pressure, where the wheat germ is permitted to expand. The extruded product is dried to a moisture level below about 8%.

Abstract: Process for producing instant-cooking rice which includes soaking rice in water, gelatinizing the soaked rice, reducing its water content 25-35% by weight, pressing the rice, reducing the water content of the pressed rice to 8-25% by weight, aging the rice and then puffing and drying the rice by hot air or high frequency dielectric heating.

Abstract: Manufacture of ready-to-eat rice comprises soaking rice in water, gelatinizing the wet rice, pressing the gelatinized rice between rollers to alter the grain structure (to permit easier puffing during frying), adjusting its water content to 8-25% by weight and frying the rice at a temperature of 130.degree.-200.degree. C.

Abstract: A composition for popping corn and method of use, characterized by a hydrogenated edible vegetable oil comprised primarily of C.sub.16 -C.sub.18 triglycerides with a melting point above 122.degree. F., which has been liquefied to allow for the homogeneous inclusion of salt of particle size finer than 100 mesh, and coloring and flavoring additives, which is then chilled to a flaked or powdered free flowing solid. The composition and method accomplish the objectives of elimination of smoke, fume, and spill hazard, overloading of overhead venting systems with excessive oil accumulation in the popping operation, elimination of charring and formation of tars in the popping equipment, and providing a simpler method for conducting commercial popping operations.

Abstract: A method of producing dehydrated rice flakes wherein dehydration of an aqueous slurry of substantially completely gelatinized rice starch granules and gelatinization and dehydration of a minor proportion of admixed ungelatinized rice starch granules is concurrently effected with a drum dryer. The dried sheet of substantially completely gelatinized rice material from the dryer is then subdivided into flakes or small platelets which require only the addition of hot water to quickly rehydrate to form a cooked rice product having the appearance and textural quality approaching that of freshly cooked mashed potatoes.

Abstract: This invention relates to an extrusion process for the treatment of edible maize. The process comprises the addition of extruded maize which has been milled to dust to raw maize grit which is to be extruded in a cooker/extruder. The addition of the maize dust allows a greater control over the density of the extrudate. Potato powder may be added to the mixture.

Abstract: Fast cooking rice which readily reconstitutes itself into cooked rice is manufactured by a process which comprises causing a specified thickener to be diffused from the surface to the inside center of rice grains puffed in advance to a high degree and subsequently subjecting the treated puffed rice grains to drying and shrinking treatments.

Abstract: Fast cooking rice which readily reconstitutes itself into cooked rice is manufactured by a process which comprises forming gel on the surface and to the inside center of rice grains puffed in advance to a high degree and subsequently subjecting the treated puffed rice grains to drying and shrinking treatments.

Abstract: A potato based food snack is prepared by mixing cooked potato solids with water and ungelatinized starch to form a dough having between about 40 percent and about 50 percent solids by weight, forming the dough into pieces, and frying the pieces in hot cooking oil. The dough contains a sufficient amount of free available gelatinized starch to cause the pieces to expand at least about 1.6 times their original dimension upon frying such that they produce a potato snack product having a porous internal structure encased in a dense exterior layer of substantially reduced porosity.

Abstract: An expanded edible protein product is made by extruding, preferably following heating and working of, a mix containing a proteinaceous material, a sulfur-containing organic compound, and water from a high pressure zone to a low pressure zone. The resultant product has an open, cellular structure and is an excellent meat-like substitute, convenience food and pet food ingredient, and snack item.