Abstract: Sunflower seed, plants and oil are described which have a total level of saturated fatty acids equal to 6% or less relative to the total fatty acid content, a total level of stearic acid less than 1% of the total fatty acid content, and a total level of palmitic acid less than 3% of the total fatty acid content.

Abstract: Psyllium husk comprising particle sizes distributed such that: less than about 15% is larger than about 80 mesh, at least about 45% is within the range of from about 80 mesh to about 200 mesh, and less than about 40% is smaller than about 200 mesh. In addition, psyllium-containing products for oral administration comprising small particle size psyllium husk according to the present invention are described.

Abstract: Improved rape plants, seeds capable of forming the same, and a novel improved edible endogenous vegetable oil derived from the rapeseeds are provided. Such plants have the ability to yield an endogenous vegetable oil having an unusually low saturated fatty acid content. More specifically, the rape plants upon self-pollination are capable of forming rapeseeds which yield an improved vegetable oil following crushing and extraction having a saturated fatty acid content of no more than 4 percent by weight (preferably no more than 3.5 percent by weight and most preferably less than 3 percent by weight) in the form of stearic and palmitic acids based upon the total fatty acid content. A relatively low concentration of erucic acid (as described) also is exhibited in the endogenous oil. It has been found that the novel rape plants of the present invention can be formed by mutagenesis followed by selection as described.

Abstract: A method for producing caviar-like compositions by mixing and blending dried papaya seeds with an edible oil, a fish flavoring, a thickener and seasoning.

Abstract: Raw cacao beans are heated in hot water or water vapor containing an acidic, alkaline or alcoholic substance without being subjected to fermentation or after being slightly fermented, whereby enzymes contained in the beans are inactivated, or microorganisms present on the beans are destroyed, nibs of the beans being thereby prevented from undergoing a color change.This method enables production of white cacao nibs, and it is thus possible to prepare white chocolates and other varieties of food having good flavor and taste by using such cacao nibs.

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

Abstract: Psyllium husk-containing powdered drink mix compositions comprising a free radical scavenging antioxidant material to reduce the incidence of vacuum generation in air tight containers and of off-odors.

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: A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water such as meat, meat by-products or other liquids by cooking/extrusion, combining the texturized fraction with other ingredients in a second cooking/extrusion step, and pasteurizing the final mixture. Shelf stability is achieved through control of free water content and activity in the product.

Abstract: A method of producing an edible, shelf-stable legume and/or cereal food product comprises cooking a substrate such as legume seeds and/or cereal grains under conditions effective to maintain a total content of water in the substrate at about 20 to 60 wt % and inactivate microorganisms, lectins, enzymes, trypsin inhibitors, and hemagglutinins, while increasing protein and starch digestibility and palatability, admixing the cooked substrate with an ingredient selected from the group consisting of fats or oils, sweeteners, humectant agents, salts, edible acids, flavorings and preservatives, cooking under conditions effective to pasteurize the admixture and produce a flowable food product having a total water content of about 20 to 45 wt % while preventing the protein from further denaturing, and cooling and forming the food product into a desired shape. An edible, shelf-stable legume and/or cereal food product is prepared by the method described above. The product has a water activity (A.sub.w) of 0.65 to 0.

Abstract: A method for preserving a harvested crop product contained in a storage enclosure. The method involves introducing carbon dioxide and ammonia gases into the storage enclosure to form an ammonium carbonate salt on the moist surfaces of the crop product. The ammonium carbonate salt exhibits pesticidal activity, and is effective for inhibiting fungus growth and preventing spoilage of the crop product.

Abstract: Quinoa seeds are moistened so that the seeds have a dry matter content of from 65% to 85% by weight, and then the moistened seeds are treated with superheated steam after which the treated seeds are restored to temperature and pressure conditions to expand the volume of the seeds.

Abstract: Powdered grain and/or legume material is mixed with a liquid binder containing algin to form a dough that is molded, or extruded and the extruded material severed, to form synthesized kernels or bits. Such kernels or bits are deposited in an edible boiling liquid, preferably containing calcium chloride and/or calcium lactate, for setting the binder, and cooked in such setting liquid for a few minutes after which they are removed from the setting or gelling liquid, rinsed, retrograded, or set and stabilized in their cooked and expanded state as by freezing or the like, and dried; or they may be canned or frozen. As a consequence, the kernels or bits can be rehydrated and rendered instantly edible merely by the addition of an edible hot or cold liquid without requiring further cooking. The bits may contain other food ingredients and/or fortifying agents such, merely by way of example, as vitamins, minerals, proteins, amino acids, fats, oils, medicaments and/or flavorings or coloring materials.

Abstract: The present invention relates to microorgaisms which produce the aroma and flavor of traditional Korean soybean paste. The present invention also relates to a method for producing the soybean paste which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 and culturing it at 25.degree.-35.degree. C. for 40-60 days to produce the soybean paste. The present invention further relates to a method for producing the soybean paste, which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 together with a fusant yeast ST723-F31 or Bacillus licheniformis SSA3-2M1 and culturing them at 25.degree.-35.degree. C. for 40-60 days to produce the soybean paste.

Abstract: Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts.

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

Abstract: Process for the preparation of a foodstuff for human use comprising:selecting hard wheat grains according to their size,preheating the selected grains,moistening the preheated grains,keeping the moistened grains at rest for a period of time,cooking the grains,drying and cooling the cooked grains,hulling the grains,expanding the hulled grains,reconditioning the expanded grains to their initial water content, andrecovering the reconditioned grains in view of their domestic use as foodstuff.

Abstract: A devitalized popcorn seed product, exhibiting substantially the same popping performance as nondevitalized seed, which has a moisture content from about 12% to about 16%, and which is essentially free of non-inert treatment gases, and is essentially unaltered at the cellular level is provided.

Abstract: A high potency dietary composition for treating patients suffering from malnutrition and other related disorders. The dietary compositions comprise sufficient protein, fat, carbohydrate, vitamins, minerals and trace elements to meet the nutritional requirements of the patient, wherein the protein ingredient is derived from amaranth. The amaranth content and proportions of other nutrients of the compositions can be varied, depending on the particular condition to be treated, to provide better patient tolerance and a lower incidence of side effects. The amaranth-containing dietary compositions are suitable for use by low birthrate infants, malnourished children suffering from a nutrient deficiency, as well as by adult patients having a chronic illness.

Abstract: Psyllium husk comprising particle sizes distributed such that: less than about 15% is larger than about 80 mesh, at least about 45% is within the range of from about 80 mesh to about 200 mesh, and less than about 40% is smaller than about 200 mesh. In addition, psyllium-containing products for oral administration comprising small particle size psyllium husk according to the present invention are described.

Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous coffee extract, which may be a green or brown extract. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Abstract: The present invention is drawn to a process for extraction of gossypol for cottonseed using a solvent solution which includes: (a) a water miscible organic solvent; (b) water; and (c) an acid which is strong enough to prevent binding of gossypol to cottonseed protein but which is not so strong as to hydrolyze a substantial portion of the cottonseed protein. The present invention also includes cotton seed meals of reduced gossypol content (and optionally reduced aflatoxin and/or fat content) produced by the aforementioned extraction.

Abstract: A method for increasing the number of live births to a female animal by feeding the female animal beginning at least one week before the expected time of birth of the female animal's offspring, an edible flaxseed composition comprising ground flaxseed. This ground flaxseed composition can be admixed with a suitable animal feed. Zinc and/or vitamin B-6 can be included in the composition. An animal feed blend comprising an animal feed and a stable dry edible flaxseed composition comprising ground raw flaxseed.

Abstract: The present invention relates to a method of preparing roasted sunflower shells containing seeds having a generally uniform coating of a flavoring agent thereon, which comprises subjecting raw sunflower shells to an elevated temperature, roasting the raw sunflower shells, quenching and coating the roasted sunflower shells after the seeds in the shells have been roasted to a desired degree, with a liquid flavor containing coating solution having a temperature below the roasting temperature. The quenching is carried out by spraying a finely divided liquid flavor containing coating solution onto the roasted sunflower shells while the roasted sunflower shells are at or near a roasting temperature, and while the sunflower shells are being agitated, and thereafter cooling the resulting coated sunflower shells to a temperature below at which the quenching step has been carried out.

Abstract: A stable dry edible flax seed composition comprising ground raw flax seed. An animal feed blend comprising: (1) animal feed, and (2) the above-described flax seed composition. A method for improving the general health and appearance of animals, increasing Omega-3 content of animal tissue and decreasing the cholesterol content of animal tissue comprising administering orally to a subject a biologically effective amount of the above-described flax seed composition. A method for improving the general health and appearnce of human beings and Omega-3 content of human being tissue comprising administering orally to a human being a biologically effective amount of the above-described flax seed composition. A method for producing the above-described stable dry edible flax seed composition comprising grinding raw flax seed at a temperature of from about 160.degree. F. to just above freezing. The flax seed composition can additionally comprise zinc and/or vitamin B-6.

Abstract: This disclosure relates to a novel composition for making and using psyllium high fiber food products useful as a dietary aid. In particular, the compositions contain a dry blend of high fiber food product base which may be incorporated into a psyllium fiber drink mix or extended psyllium fiber bar or puff.

Abstract: An improved process of gum extraction from whole yellow mustard seed is described. The process is time temperature interdependent. In a first step the seed is treated in water, preferably at elevated temperature, the extract is then separated, preferably mechanically, more preferably by a perforated centrifuge, or even more preferably by a slitted centrifuge. The aqueous extract on precipitation and drying gives a gum with pseudoplastic properties similar to those of xanthan gum. The extraction using mechanical separation, especially by a perforated bowl centrifuge, which can be slitted, is suitable for industrial scale extraction of the yellow mustard seed. A centrifuge adapted for juice extraction is suitable. The gum produced under these conditions exhibits unique properties dramatically different from those reported from other previous processes, in both composition and viscosities.

Abstract: A method for devitalizing a seed product, using inert gas and heat without substantial loss of said product quality is provided. The method is especially useful for devitalizing corn seed used for popcorn, without loss of popping performance.

Abstract: A method for molding lactitol-containing food inclusive of food additives which comprises heating a mixture of a solid food material and lactitol which contains not less than 30% by weight of lactitol, molding the mixture in a semi-molten state and optionally pulverizing the molded product.

Abstract: A process for flavoring edible nuts which comprises: roasting the nuts at about 138.degree. C. to about 200.degree. C. for about 4 minutes to about 12 minutes; partially cooling the nuts to a temperature of about 56.degree. C. to about 92.degree. C.; applying a volatile flavoring agent to the partially cooled nuts and blending the nuts until the flavor agent is absorbed by the nuts; cooling the nuts to room temperature; and recovering the flavored nuts.

Abstract: Food grade protein and dietary fibre concentrates are prepared from wheat millfeed. The process utilizes an efficient alkali extraction to obtain in excess of 75% w/w of the protein present in the millfeed in a solution which is further treated to separate the suspended starch and fat. The clarified liquid containing the protein is passed over a semipermeable membrane during which it is further purified and concentrated. Hydrogen peroxide and heat are introduced to the liquid thereby reducing its color prior to spray drying. The resulting residue from the extraction is dried or further treated with hydrogen peroxide and heat to produce a light colored dietary fibre concentrate.

Abstract: A variety of different food products, prepared from amaranth and quinoa varieties of the families, Chenopodiaceae and Amaranthaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: The present invention relates to a process for preparing high-fat whole soybean milk for use principally in the manufacture of processed food other than tofu. Mayonnaise, cheese-like products, or other food products having excellent physical properties can be obtained by the use of this milk.

Abstract: A fermented milk comprising 10 to 20% by weight of mesoerythritol is disclosed. This fermented milk shows scarcely any change in pH value and maintains a refreshing and desirable sweetness upon storage at a high temperature, e.g., 15.degree. C. for a week.

Abstract: A device for inactivating enzymes in soybeans comprises a generally air tight pressure cylinder having an axial screw which moves the soybeans from an upstream end to a downstream end where the inactivated soybeans are discharged. The screw has three zones, an upstream feed zone, a central agitation zone which runs about 1/2 the length of the pressure cylinder, and a downstream feed zone. A steam jacket is placed over the pressure cylinder especially in the area starting with the beginning of the agitation zone, and also an infeed pipe for the feeding therein of a buffer solution.

Abstract: An oil-bearing nut composition, especially suitable for industrial use, comprises crushed nut pieces in free-flowable, particulate form. The crushed nut pieces have a particle size range of such that from about 15-70% by weight of the total product, based upon total initial weight of nuts, is in the form of particles having a maximum dimension greater than 500 microns, about 12-80% by weight, on a similar basis, is in the form of particles having a maximum dimension less than 150 microns, and there are no particles larger 15 mm. The nut particles retain from 12-85% of the natural nut oil within their microcellular structure. The composition may include an edible stabilizer, which effectively forms a film bounding the crushed nut particles or clusters of them in the composition. Other, flavoring ingredients such as salt and sugar may also be present.

Abstract: A buttery and/or winey flavor of which diacetyl and acetoin are the major flavor constituents is produced by the fermentation of a coffee substrate. The process involves forming a nutrient media containing water and soluble coffee solids as the nutrient component, the soluble solids concentration being at least 0.5%. A microorganism which is either a strain of lactic acid producing bacteria or yeast capable of producing diacetyl is added the nutrient media and the combination is mixed and simultaneously placed into an environment of a pH of from 4.0 to 7.0, a temperature of from 16.degree. to 37.degree. C., for a period of time effective to produce diacetyl and aeration conditions wherein the nutrient media contains sufficient oxygen to allow for diacetyl production. The aforementioned process will produce diacetyl and acetoin. The diacetyl which is produced is recovered and or concentrated and added to a coffee product.

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: An uncooked sunflower seed foodstuff is prepared from soaked, rinsed and sprouted raw, shelled sunflower seeds. The sprouted seeds by themselves, or with such nutritional or flavoring additives desired (such as raisins), are ground into a dough. This dough is formed into a flat shape and submitted to ambient or mildly heated air drying until thoroughly dried. The resultant product is palatable, filling, nutritious and life supporting.

Abstract: Coated and shaped popped popcorn products may be prepared from a coating and a binding composition possessing a thermoplastic melt temperature substantially lower than preparatory melt and thermoset properties of conventional popped popcorn coating and binder compositions. Popped corn kernels coated and bound together with the coating compositions possess exceptional physical and chemical attributes under divergent environmental conditions. The edible coating compositions are formulated at a high sweeteners solids level along with a hydrophillic film former (e.g. gelatin, egg albumin, etc.) and a high fat component content level. The coating and binder systems possess remelt properties, and the products may be cooked in a microwave oven.

Abstract: A method of pressing sesame seeds to provide sesame flour having an oil content not greater than 45% by weight and sesame oil having a substantially 100% purity, and the sesame flour made by the method, and the sesame oil made by the method. The method comprises feeding dehulled sesame seeds into an expeller press having a choke opening for expelling sesame flour having an oil content not greater than 45% by weight in a single pressing, and maintaining a temperature not greater than 180.degree. F. in the sesame food material being pressed, and extracting sesame oil at a rate of at least two-thirds by weight of the flour from the dehulled sesame seeds during the single pressing.

Abstract: A method for preparing high protein rice flour (HPRF) containing low manganese is disclosed wherein essential steps comprise:blending rice flour and water at a pH of 3.4 to 4.6;separating the insoluble washed rice flour;resuspending the washed rice flour and adjusting the suspension to a pH and temperature within the operable range of an alpha-amylase enzyme;treating the suspension with an alpha-amylase enzyme for a sufficient time to hydrolyze the starch to 5 to 50 DE content;adjusting the treated mixture to a pH of 3.4 to 4.6; and theseparating rice syrup from low manganese high protein rice flour.The high protein rice flour contains more than 16% protein, has a manganese content of 50 micrograms or less per gram of protein and is further treated with a proteolytic enzyme to provide a modified low manganese HPRF suitable for use in powdered infant formula.

Abstract: The invention relates to soya flakes obtainable by kneading a mixture of soya flour and a partial hydrolyzate of starch having a DE value of 10 to 60 in a proportion of 20 to 100% by weight relative to the soya flour, with addition of water, molding the resulting paste and baking the same, and to a process for the preparation of said soya flakes.

Abstract: A process for the preparation of a fibrous natural product comprising agitating an aqueous slurry of ground material from the outer seed coat of a legume, especially yellow or green field peas, to dissolve only water-soluble protein and sugar products, filtering the slurry and drying the solid product thus obtained to provide a novel fibrous natural product. The latter is useful as an additive for edible food products such as bread, muffins and pasta to increase the fibrous content thereof.

Abstract: The invention discloses a baked dough product in which stabilized sunflower seeds have been incorporated into the dough prior to shaping and baking of the dough into a final product. Stabilized sunflower seeds are those which have been partially defatted and then impregnated with a more stable oil.

Abstract: A high fiber bread or an extruded edible product that is made from a dough that includes wheat flour, pea flour and advantageously includes two or more of isolated pea protein, ground triticale hulls and ground pea hulls, or alternately includes wheat or various other cereal grain flours, ground triticale hulls and ground pea hulls with or without ground pea cotyledons.

Abstract: A vegetable material and a process for preparing the same is disclosed which is usable as a precooked pattie or filler and contains a main body of beans or peas, a filler material such as flour or potato, a selection of spices or condiments and a preservative combined to form a composition of matter which form a nutritious, tasty food which can be formed into a pattie without the need for extensive pretreatment by steaming, boiling or pan frying.

Abstract: The present invention is concerned with a method for preserving the green color of vegetables stored at refrigeration temperatures wherein vegetables are blanched with water or steam followed by a vacuum treatment for 30 minutes and an immersion treatment of the same while under vacuum in an alkaline solution having a pH of about 8.7 followed by vacuum release, packaging and storing the vegetables under refrigerated condition.

Abstract: The invention provides a method for pulverizing or granulating nuts or seeds which comprises mechanically grinding a mixture of nuts or seeds with a cyclodextrin. The invention also provides a stable particulate admixture of cyclodextrin containing nuts or seeds. The admixture is highly stable during storage and provides a versatile product for use in food processing.