Abstract: Novel snack foods, foodstuffs, and methods of producing the same from popping beans are claimed.

Abstract: The invention is a psyllium containing snack bar. Also included as part of the invention are processes for making snack bars. The product may be used in a therapeutic or dietary regime, for purposes such as increasing dietary fiber or for reducing cholesterol. Dry mixes for making psyllium containing snack bars are also a feature of the invention.

Abstract: A method of visually marking an agricultural commodity before or after processing is provided. The markers are colored plant protein-derived pellets that can be made in different sizes and shapes for mixing into various agricultural commodities as a visual label or “taggant” during storage and shipment. The invention greatly simplifies the tracking and identification of commodity products in storage or in transit.

Abstract: The present invention provides novel emulsion formulations which comprise oil bodies. The invention also provides a method for preparing the emulsions and the use of the emulsions in products for topical application to the skin. The products are very mild to the skin and may be easily formulated into a wide variety of personal care and dermatological products.

Abstract: Composition and method comprising complex carbohydrates and dietary fats for reducing, delaying or preventing alcohol intoxication.

Abstract: The present invention relates to a method for producing a treated animal feed having a comparatively higher metabolizable energy value and fewer oligosaccharides than in untreated feed, with the present method including the steps of adding an enzyme at ambient conditions to the animal feed and allowing the enzyme to hydrolyze the oligosaccharides. The present invention also relates to the resultant animal feed.

Abstract: The present invention includes a cranberry seed oil, a cranberry flour and a method for making cranberry seed oil and flour. The cranberry seed oil comprises beta sitosterol and phosphatidylcholine.

Abstract: The invention provides a confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organoleptic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally comprise a carbohydrate material of low digestibility or indigestible nature.

Abstract: The present invention relates generally to a complete nutritional product that provides soy protein and enhanced levels of isoflavones. Preferably, the soy protein comprises at least 0.7 mg isoflavones/gm soy protein and at least 0.5 mg genistein/gm soy protein. The product is fortified at 35% of the RDI for calcium and contains an antioxidant package. The invention also describes the method to produce a heat stable isoflavone-enriched soy protein complete nutritional.

Abstract: The stability and shelf life of full fat milled flax seed product is increased by selecting for the supply for milling flax seeds based upon the criterion that the flax seeds contain no more than 5% of flax seeds which are distinguished from the remainder of the seeds by visually distinguishable a darker color. The supply can be brought to the required level of the darker seeds by extracting the darker seeds using an extraction method based upon a detection of the color.

Abstract: An edible soybean product, with no off odors, bad taste, or after taste, produced from a processed whole soybean or splits with the hull and hypocotyl removed and in the form of halves [splits], bits, and/or flour and also fortified food products at a higher level than conventional non processed soybeans, soybean flour, soybean halves, or soybean bits.

Abstract: A dietary supplement for legume protein containing galactosidase, methionine, medium chain fatty acids or their derivatives, and optionally thermogenic additives, antioxidants, vitamins and spices. Improved legume protein is also provided, wherein the dietary supplement is already admixed with the legume protein. It may be formulated as a dried powder that can easily be reconstituted as refried beans, protein shakes, soups and the like. Alternatively, ready-to-eat foods may be prepared as described. A method of reducing body weight is also provided, the method being consuming at least a single serving of legume protein per day, wherein said legume protein is as described above. Methods of weight control, include avoiding the consumption of foods with a high glycemic index and consuming foods with a low glycemic index and also avoiding the consumption of foods that stimulate the appetite and consuming foods that satiate the appetite.

Abstract: The present invention relates to a fully edible feed body for domestic animals, comprising a central core having an elongated shape and a substantially circular or square section, to which at least one layer of a seed-based mixture is glued, and in which the central core is obtained by extrusion cooking from a mixture based on water, flour, seeds and optionally sugar.

Abstract: A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas.

Abstract: A method of processing a soybean material including feeding the soybean material into a reactor. The soybean material is stirred with a paddle in the reactor so that the soybean material forms a thin film on an inner surface of the reactor. Steam is injected into the reactor. The soybean material is passed through a drying cyclone. The dried soybean material is fully functional and has substantially no off-flavor.

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: The invention is a method for producing pelletized whole fuzzy cottonseed. The method comprises selectively delivering a measured amount of linted cottonseed to a screw extruder. The screw extruder having a bore and screw that decreases in diameter from one distal end to the other. Thereby, the linted cottonseed is subjected to predetermined increases in pressure and ground to a pasty oatmeal-like consistency before being extruded at the output end to a delivery system feeding the pellet forming mechanism having as its output pelletized linted cottonseed.

Abstract: The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds prior to steeping, malting and the introduction of a starter culture used in the malting process According to the invention, the reduction of microbial levels permits efficient use of starter cultures, such as molds, yeasts, bacteria, spores and activated spores.

Abstract: A bean softening agent containing an alkali metal gluconate.

Abstract: Methods for controlling serum glucose level in a mammal comprising ingesting a stabilized rice bran derivative selected from the group consisting of a solubilized fraction, an insolubilized fraction, an enzyme treated stabilized rice bran and mixtures thereof, thereby reducing serum glucose level in said mammal.

Abstract: The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meet applications.

Abstract: The invention provides a process for the preparation of puffed cereal cakes, preferably rice cakes, comprising the steps of: providing a cereal grain, preferably a milled parboiled rice, wherein the cereal grain is impregnated with a non-mineral food ingredient such as a sugar; introducing the grain into a mold; and puffing the cereal in the mold under pressure to form a shaped impregnated cereal cake. The cereal grains impregnated with organic food ingredients can be used to make puffed cereal cakes having improved taste, texture and nutritional properties.

Abstract: The invention relates to methods for treating plant material such as sunflower seed meal with water and a hydrolytic enzyme in an aqueous environment to increase its nutritional value and to enzymatic methods for converting plant derived material into useful products.

Abstract: Foodstuffs and drink mixes containing extruded fiber-containing intermediates are disclosed. The extruded intermediates include a soluble fiber source and an insoluble fiber source, and are useful in preparing baked goods, drink mixes, liquid drinks and other foodstuffs. Processes for preparing the intermediates and the foodstuffs and methods of lowering cholesterol with the foodstuffs are also disclosed.

Abstract: Foodstuffs and drink mixes containing extruded fiber-containing intermediates are disclosed. The extruded intermediates include a soluble fiber source and an insoluble fiber source, and are useful in preparing baked goods, drink mixes, liquid drinks and other foodstuffs. Processes for preparing the intermediates and the foodstuffs and methods of lowering cholesterol with the foodstuffs are also disclosed.

Abstract: A cereal grain kernel coated with a metal amino acid chelate, a method for mineral or metal fortification of cereal grain kernels and a coating composition is disclosed. Unlike other metal or mineral fortificants, cereal grain kernels may be coated with iron, calcium, zinc and/or other metals in the form of an amino acid chelate without pulverizing individual kernels. Further, the coated kernels are stable, palatable and contain highly bioavailable metals.

Abstract: A method to prepare spicy popcorn with natural ingredients for providing a snack food. The ingredients are turmeric powder, red chili powder, black peppers, sea salt, garlic powder, penut or corn oil and chili powder.

Abstract: A low viscosity, high gel strength protein-starch composition is provided. The protein-starch composition contains a denatured protein material and a starch material which are complexed together where the starch material is in a substantially non-gelatinized state. The protein-starch composition has a low viscosity prior to cooking, yet has a high gel strength after being cooked. A meat emulsion is also provided which contains a meat material and the protein-starch composition. A process is provided for forming the protein-starch composition in which an aqueous slurry of a protein material is formed, the protein in the slurry is denatured by subjecting the slurry to temperatures sufficient to denature the protein, a starch material is mixed into the slurry of denatured protein, and the slurry of starch and protein material is spray dried under conditions which cause the protein material and starch material to complex without gelatinizing the starch material.

Abstract: A baked bean food product and method of making for a flavorful baked bean and smoked pork side dish. The baked bean food product and method of making includes ketchup, maple syrup, Worcestershire sauce, dark brown sugar, cayenne pepper, black pepper, pork and beans, smoked onions and smoked pork. The ketchup, maple flavored syrup, Worcestershire sauce, dark brown sugar, cayenne pepper and black pepper are mixed together. The additional ingredients are added individually to the mixture and mixed prior to the addition of the next ingredient. Upon obtaining the final mixture of ingredients, the final mixture is smoked for a period of time prior to serving.

Abstract: The present invention provides novel emulsion formulations which comprise oil bodies. The invention also provides a method for preparing the emulsions and the use of the emulsions in various domestic and industrial compositions. The emulsions are especially suited for the preparation of food products, personal care products, pharmaceutical products and industrial products.

Abstract: Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary means of reducing the level of carcinogens in mammals.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: The present invention relates generally to a complete nutritional product that provides soy protein and enhanced levels of isoflavones. Preferably, the soy protein comprises at least 0.7 mg isoflavones / gm soy protein and at least 0.5 mg genistein / gm soy protein. The product is fortified at 35% of the RDI for calcium and contains an antioxidant package. The invention also describes the method to produce a heat stable isoflavone-enriched soy protein complete nutritional.

Abstract: The present invention provides novel emulsion formulations which comprise oil bodies. The invention also provides a method for preparing the emulsions and the use of the emulsions in various domestic and industrial compositions. The emulsions are especially suited for the preparation of food products, personal care products, pharmaceutical products and industrial products.

Abstract: The present invention relates to new .alpha.-hydroxyketone compositions. In particular, there is provided 3-hydroxy-5-methyl-hexan-2-one, 2-hydroxy-5-methyl-hexan-3-one and mixtures thereof. These compounds have utility as flavoring and masking agents for, e.g., food and beverages. Processes for making such compounds also are provided.

Abstract: A peanut line and seed and oil products derived therefrom wherein the seed has an oleic acid content of from about 74% to about 84% and a linoleic acid content of from about 2% to about 8%, each based upon the total fatty acid content of the seed, and a ratio of the amount of oleic acid to linoleic acid in the seed of from about 9:1 to about 42:1.

Abstract: This invention relates to a nutritional beverage substantially free of chemical pesticides, antibiotics, hormones, herbicides, non-genetically modified plants and chemical solvents that utilizes organic brown rice syrup as a major component and a source of calcium which is natural milk mineral, or calcium lactate gluconate and mixtures thereof. The beverage preferably also contains water soluble vitamins, oil soluble vitamins, flavors and organic protein. The use of brown rice syrup and natural milk mineral in a preferred embodiment of the beverage provides a beverage with a smooth texture, a pleasant taste and a light, refreshing mouthfeel. The beverage also has excellent physical stability over shelf life.

Abstract: The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sweetness inhibiting agent (.+-.)2-(4-methoxyphenoxy)-propanoate or salts thereof. The spreadable nonfat protein composition can be used to create a variety of nonfat edible foodstuffs.

Abstract: The present invention relates to a method for producing a barley fraction which has an increased amount of beta-glucan, at least 25% more than the barley flour used to form the barley fraction, an improved mouthfeel, and a viscosity higher than the barley flour used to form the barley fraction, and the barley fraction itself. The method includes the steps of cooking an amount of barley flour and separating the high beta-glucan barley fraction from the remainder of the cooked barley flour.

Abstract: Methods for recovering isoflavones and derivatives thereof from soy molasses are disclosed. In a first embodiment, a method is disclosed in which isoflavones are recovered from soy molasses. In a second embodiment, a method is disclosed whereby isoflavone conjugates present in soy molasses are converted to isoflavone glucosides, and an isoflavone glucoside material is recovered from the soy molasses. In a third embodiment, a method is disclosed in which isoflavones are converted to their aglucone form, and an aglucone isoflavone material is recovered from soy molasses.

Abstract: A process of making nut brittle such as peanut brittle is disclosed. The process includes a step of combining sugar, corn syrup, and water to form a first mixture. The first mixture is heated to a first syrup temperature of about 275.degree. F. Butter is added to the first mixture to form a second mixture. The second mixture is heated to a second syrup temperature between 285 and 300.degree. F. The second syrup temperature is indicated by a color change from an off-white color to a straw color. A soda mixture of baking soda, water, and vanilla is added to the second mixture with nuts and nut butter, forming a final mixture. Preferably the nuts are Virginia peanuts and the nut butter is peanut butter. The final mixture is sheeted to form a ribbon. The ribbon is cooled rapidly to a temperature between 35 and 550.degree. F., then allowed to rewarm to room temperature and broken in pieces. The nut brittle has a delicious nutty flavor. The texture is softer and easier on the teeth than conventional nut brittles.

Abstract: An endogenous oil extracted from Brassica seeds is disclosed that contains, after crushing and extraction, greater than 86% oleic acid and less than 2.5% .alpha.-linolenic acid. The oil also contains less than 7% linoleic acid. The Brassica seeds are produced by plants that contain seed-specific inhibition of microsomal oleate desaturase and microsomal linoleate desaturase gene expression. Such inhibition can be created by cosuppression or antisense technology. Such an oil has a very high oxidative stability in the absence of added antioxidants.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: The present invention relates to a method of preparing a bean curd containing pine leaves including the steps of: admixing beans kept soaked in water with pine leaves at the ratio of 15 to 20:1; smashing the mixture into powder of 50 to 80 mesh; boiling the powder of the mixture in the temperature range of 95 to 100; separating it into soft bean-curd juice and lees; and providing coagulation of the soft bean-curd juice, so that the bean curd gives out a unique fragrance of the pine leaves and the man who eats the bean curd can intake all kinds of nutrients such as amino acids, minerals and vitamins contained in the pine leaves.

Abstract: A process for producing acid reduced coffee beans. An aqueous solution including potassium hydroxide and polyethylene glycol is applied to whole bean coffee immediately after roasting. The water from the solution dries, leaving a coating that reduces oxidation and flavor loss from the whole bean coffee, and which reduces the acidity of coffee beverages subsequently brewed from the beans.

Abstract: The present invention relates to a process for the preparation and for the precooking of whole or crushed softened seeds which are used as an ingredient in food compositions, in particular in bakery products. The process involves mixing the seeds to be steeped with water; acidifying the mixture of seeds and of water to a pH of less than about 4.5; cooking the thus acidified mixture of seeds and of water; and packaging the moist product. The present invention also relates to the packaging, preferably vacuum packaging, containing the products thus treated.

Abstract: A method for hydrating dry edible beans comprised of adding an enzyme solution and edible acid to the water in which the beans are soaked. The enzyme consists of a carbo-hydrase and cellulase multi-enzyme complex that is added to an edible acid most commonly vinegar. When soaked in water mixed with the enzyme solution, dry edible beans can achieve approximately 50 percent hydration in approximately two hours. The method of the invention is to create a soak solution by adding an amount of edible acid and enzyme solution to water maintained at the optimal temperature. Beans are added to the soak solution and are soaked for a period of time. The beans are also blanched for five minutes after the soak time. Depending upon the desired results, the pH of the solution, the concentration of enzyme, temperature, and the amount of time can all be varied.

Abstract: An improved Brassica oilseed, an improved plant capable of forming the same, and an improved edible endogenous vegetable oil derived from oilseed Brassica are provided. The edible endogenous vegetable oil of the present invention possesses an improved distribution of fatty acids following crushing and extraction in the absence of hydrogenation or other chemical or physical modification. The alpha-linolenic acid content is less than 3.5 percent by weight, the oleic acid content is at least 77 percent by weight, the total saturated fatty acid content is no more than 4.5 percent by weight, and the erucic acid content is no more than 2 percent by weight based upon the total fatty acid content. Each of the recited characteristics of the oil is controlled by genetic means and surprisingly is simultaneously expressed (e.g., in the field under conventional oilseed Brassica growing conditions) in the absence of cancellation as the result of the formation of the other recited traits.

Abstract: A tamale roll prepared from a dough comprising from 1 to 15% by weight of wheat gluten in the presence of a humectant such as glycerol and/or maltodextrin, processes for preparing the tamale roll by steaming tamale shape dough followed by freezing or packaging in nitrogen gas, carbon dioxide or their combinations and kept refrigerated. An edible filling such as a meat or cheese filling may be placed on the tamale roll to make a tamale for serving.