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: This invention relates to a process for manufacturing potato chips using chemically treated frozen potatoes which exhibit the good quality of promptly harvested potatoes. Potato slices are dipped in a heated solution containing ultraphosphate. Subsequently, the dipped slices are frozen and stored. Eventually, the frozen slices are thawed and fried for consumption.

Abstract: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a single mode meander waveguide with a microwave absorptive terminator at an end of the waveguide to support a standing wave field within the waveguide. Apertures are provided along portions of the waveguide to accommodate a microwave-transparent conveyor belt through the waveguide for transporting the potato slices and the like through the waveguide.

Abstract: Methods for toasting a puffed ready-to-eat cereal base are provided to increase the toasted flavor thereof. The methods comprise the step of subjecting the cereal base to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 45 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.

Abstract: Disclosed are methods for treating a ready-to-eat cereal base fabricated from an oat containing cereal composition to increase the stability of the product. The methods comprise the step of subjecting the cereal base to a high intensity microwave field (>150 V/cm) for about 5 to 45 seconds. The treated cereal pieces exhibit superior stability and also improved flavor resulting from "interior" toasting of the cereal base.

Abstract: Microwave methods for toasting an unpuffed ready-to-eat cereal base are provided in full or partial substitution for conventional toasting methods. The methods comprise the step of subjecting a wet cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.

Abstract: A knife assembly for a potato slicing machine used in slicing potatoes into waffle or lattice cut sections includes an elongated, corrugated knife and inner and outer clamping members for clamping the knife therebetween. The inner and outer clamping members each have a plurality of parallel, tapered fingers which extend toward a cutting edge of the knife along grooves in one side of the knife, thereby to support both sides of the knife and lift potato surfaces away from such side and any potential interfering edges which might shear away portions of the cut potato surfaces. A unique potato product formed using such knife assembly is a potato section having a peak to peak thickness of about 4/16 to 10/16 inch. The section has opposite sides, each with longitudinal ridges and grooves therebetween. The ridges and grooves of one side are disposed at an angle to those of the other. The section also has a grid of openings formed therein.

Abstract: A process for producing expanded corn snack products. The products are preferably made in a fluted ring shape, and have an expanded, airy texture. The process for producing the products includes successive cutting steps wherein the corn is comminuted to a relatively narrow particle size distribution with most of the corn retained on a #40 or #60 mesh screen. The corn is comminuted by impelling whole cooked corn kernels against a blade and through a screen having a ratio of open area screen material of from about 1:1 to about 3:1.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut. The snack pieces are coated with an oil, constrained in a mold and cooked, preferably with hot air or superheated steam, to provide a snack having 10% to 20% fat and having a fried-like texture and flavor.

Abstract: A snack product and its method of manufacture including obtaining an expanded farinaceous material initially containing up to 20% by weight moisture, battering and breading the material, and then baking and frying it.

Abstract: A method for tempering cooked cereal pellets or pieces for ready-to-eat cereals or cereal based snack half product is provided. The method involves the step of exposing the cereal pellets or pieces to a high intensity microwave field for a brief time sufficient to improve moisture distribution therein but without causing the pellets or pieces to puff. A high intensity microwave field has a field strength of >90 V/cm in free space. Exposure times range from about 15 to 30 seconds depending upon the initial temperature and moisture content of the pellets. The microwave tempered cereal pellets or cereal based snack half products can thereafter be conventionally processed to form finished cereal products. The finished cereal products exhibit superior physical and organoleptic attributes such as volume, improved texture, uniformity and for R-T-E cereal embodiments, also longer bowl life.

Abstract: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a single mode meander waveguide with a microwave absorptive terminator at an end of the waveguide to support a standing wave field within the waveguide. Apertures are provided along portions of the waveguide to accommodate a microwave-transparent conveyor belt through the waveguide for transporting the potato slices and the like through the waveguide.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut or are extruded. The snack pieces are constrained in a mold, fried to a moisture content of from about 5% to about 15% and then the excess fat removed by stripping with superheated steam having an average steam velocity of at least 800 lb./hr./ft..sup.2. A snack having 12% to 25% fat and having a fried-like texture and flavor and a moisture content less than 6% is made by this process.

Abstract: A dough strip extruder, such as a lasagna noodle extruder, for extruding one or more riple edge strips is oriented to extrude the strips horizontally. The extruded strips are supported as they leave the extruder to maintain the strips in the horizontal plane of the extrusion passageway for a distance sufficient to allow complete formation of the undulations on the edges. The support may be by a roller, cylindrical rod, or horizontal plate.

Abstract: In the method of making expanded foodstuffs in which a dough emerges from the nozzle of an extruder and the extrudate is subjected to an after-treatment in a hot medium, the extrudate is kept after emergence from the nozzle at a temperature which corresponds substantially to the emergence temperature of the dough and the after-treatment takes place directly after the extrusion. In particular the dough can be extruded directly into hot oil or fat. Since after the extrusion no cooling of the extrudate takes place, in particular by water evaporation, the extrudate can be further expanded in the a after-treatment and a foodstuff is obtained with a texture which is identical to the texture of foodstuffs which after the extrusion and prior to the treatment in a hot medium have been subjected to a drying process.

Abstract: Extrusion-cooked snack chips, comprising from about 65% to about 90% by weight of cereal material, from about 10% to about 35% by weight of fat, and from about 0.2% to about 3.0% by weight of water. A process for producing these chips is also disclosed.

Abstract: A crisp, palatable, reduced calorie whole grain snack food is produced by subjecting initially tempering whole grains such as wheat, barley, corn, oats, rice and sorghum to a micronizing process wherein the whole grain(s) are partially precooked through application of near infrared radiation. Thereafter, the micronized grain is mixed with water and other optional ingredients and preconditioned with agitation and steam/water addition. After preconditioning, the mixture is directed to a twin screw extruder in order to form an extrudate of desired shape and size. The extrudate is then heat treated to crisp the outer surface thereof, typically through the use of oven heating and/or frying. The resultant snack product preferably has a whole grain content of at least about 50% by weight and a low total fat content on the order of about 20% by weight or less.

Abstract: A healthful snack food of durum semolina wheat flour made by frying a readily hydrated pasta product such as from an extrusion process using low shear cooking conditions and moisture venting before extrusion.

Abstract: A method for manufacturing starting material for dried sweet potato chips comprises heating raw sweet potatoes at a temperature ranging from 70.degree. to 100.degree. C. for 180 to 8 minutes to adjust hardness of the sweet potatoes to 1,800 to 12,000 and then slicing the heated sweet potatoes to a desired thickness. The sweet potato slices are further subjected to a second heat treatment to convert starches present therein to .alpha.-starches and then dried as such or after freezing to obtain dried sweet potato chips edible as a snack food.

Abstract: Multi-textured snack chips are made by first forming moist starch agglomerates, and then mixing the agglomerates with a dry starch material to make an agglomerate/starch composite containing agglomerates of moist starch and discrete regions of dry starch material. The agglomerate/starch composite is formed into chips and then baked and/or fried. The resulting snack chips have an initial crispness and a continued crunchiness.

Abstract: The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The heating is conducted until the composition obtains a temperature of from about 130.degree. F. to about 260.degree. F. The composition is extruded under a pressure drop which substantially avoids expansion of the extrudate to obtain an extrudate having a water content of from about 25% by weight to about 60% by weight. The extrudate is sheeted, while hot.

Abstract: A process for producing expanded corn snack products. The products are preferably made in a fluted ring shape, and have an expanded, airy texture. The process for producing the products includes successive cutting steps wherein the corn is comminuted to a relatively narrow particle size distribution with most of the corn retained on a #40 or #60 mesh screen. The corn is comminuted by impelling whole cooked corn kernels against a blade and through a screen having a ratio of open area:screen material of from about 1:1 to about 3:1.

Abstract: The present invention pertains to a savory flavored nonsweet snack composition comprising a nonsweet carbohydrate bulking agent and a savory flavoring agent.The present invention also pertains to a method for preparing a savory flavored nonsweet composition which comprises heating and mixing a nonsweet carbohydrate bulking agent at elevated temperatures, cooling the bulking agent to a temperature below about 120.degree. C., admixing a savory flavoring agent with the bulking agent and forming the resulting mixture into a desired shape.

Abstract: A snack product and process of making which pops and expands upon heating with microwaves consists of a solid, partially cooked, poppable and expandable core (moisture content of 12-16 wt. %) comprising pregelatinized and/or native tapioca starch, which core is provided with an adherent, poppable, non-expandable coating of cooked dough, which preferably comprises black gram or urid flour.

Abstract: The present application discloses processes for making novel foodstuffs from ingredients comprising potato materials and protein. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog.Also disclosed is a process to improve the formation of fiber from vegetable protein.

Abstract: In the present invention leavened products which exhibit a cookie crumb-like structure and structural integrity are produced using high temperature mixing of ingredients comprising flour and oil to promote browning and flavor development. A heat treated mass produced in a cooker extruder is admixed with ingredients comprising water in a post extrusion mixer. The dough-like mixture produced in the post extrusion mixer is leavened and further browned using post-extrusion baking, such as microwave, dielectric radio frequency, infrared, conductive, or convection baking, frying, or a combination thereof. The shortening or fat content of the dough-like mixture may be from about 12% by weight to about 40% by weight, preferably from about 20% by weight to about 30% by weight, based upon the weight of the dough-like mixture.

Abstract: Disclosed are ready-to-eat cereals containing high levels of psyllium husk and methods for their preparation. The cereals contain about 2% to 37% psyllium, about 20% to 80% of a starchy cereal component, and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The total fructose content is less than about 5%. The minimum soluble fiber content is 3 g/oz.

Abstract: Disclosed are ready-to-eat cereals containing high levels of soluble fiber and methods for their preparation. In addition, the cereals contain about 10% to 15% total soluble fiber and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The minimum soluble fiber content is 2.8 g/oz. The cereals can be prepared from conventional cereal materials.

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: Crackers having a hollow interior and capable of being filled can be formed from a particular cracker dough. This cracker dough will contain a lower sugar content and shortening content than cookie or biscuit doughs. In order for the cracker dough to be used to form a hollow cracker, the dough must undergo treatment with proteolytic enzymes so as to selectively sever certain peptide linkages in the dough. This permits a hollow core to be formed upon the baking of the cracker rather than a cellular core. The hollow core of the cracker is filled using conventional needle injection techniques.

Abstract: The present invention provides a rapid and continuous process for making corn dough masa and tortilla chips by processing non-hydrated corn feed, an alkalizing agent, and water through a cooker-extruder under certain process parameters so as to make the masa and subsequently the finished tortilla product. The corn feed can be any form of corn ranging from whole kernel corn to finely ground corn flour. The extruder process conditions use a Specific Mechanical Energy input of 300 to 550 watt hours per kilogram of material fed to the extruder; a Residence Time Distribution of from about 175 to 400 seconds; a Shear Rate of 65 to 140 reciprocal seconds; and a Peak Temperature of 230.degree. F. to 270.degree. F.

Abstract: Corrugated snack food pieces are fabricated from a dough directed through a pair of mated corrugated sheeting rolls. The dough is impressed with the corrugated pattern of the sheeting rolls and subsequently cut into individual snack food pieces. The dough is fed directly into the sheeting rolls so that no prior memory is imparted to the dough sheet prior to receiving its corrugated shape. The corrugated sheeting rolls may be scored transverse to the corrugations to provide transverse webs of dough between adjacent corrugations.

Abstract: An expanded low density snack food product is prepared by first aerating a plastic mass of an edible particulate snack food base material, an edible film forming material, an edible viscosity modulator, an edible protein and water. The aerated mass then is heated in a chamber for setting the mass while applying a vacuum in the chamber for expanding the aerated mass, after which the vacuum is released, and the expanded mass is removed from the chamber.

Abstract: Starch-based dough suitable for making fried starch-based chip-type snack foods containing non-potato food pieces, preferably vegetable pieces, that retain their physical integrity during vigorous processing and frying conditions and are visible in the finished chip product. Said dough comprises from about 50% to about 75% starch-based component; from about 30% to about 40% water; and from about 0.05% to about 4% coated non-potato food pieces. Said starch-based component is preferably dehydrated potatoes. The coating on said non-potato food pieces is a pregelatinized starch. In the process for making the dough product, pregelatinized starch is coated onto the non-potato food pieces prior to mixing said pieces into the other dough components.

Abstract: Process for making novel foodstuffs from ingredients comprising potato materials and protein are disclosed. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog. Also disclosed is a process to improve the formation of fiber from vegetable protein.

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: A process for preparing a puffed flavored food snack without the use of fats and oils comprising the steps of forming a flour free starch dough with at least 20% by weight of tapioca starch. The dough is then steamed until translucent, cut into discrete pieces and cooked in a microwave oven.

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 knife assembly for a potato slicing machine used in slicing potatoes, into waffle or lattice cut sections includes an elongated, corrugated knife and inner and outer clamping members for clamping the knife therebetween. The inner and outer clamping members each have a plurality of parallel, tapered fingers which extend toward a cutting edge of the knife along grooves in one side of the knife, thereby to support both sides of the knife and lift pototo surfaces away from such side and any potential interfering edges which might shear away portions of the cut potato surfaces. A unique potato product formed using such knife assembly is a substantially ellipsoidal section having a peak to peak thickness of about 7/16 inch. The section has opposite sides, each with longitudinal ridges and grooves therebetween. The ridges and grooves of one side are disposed at an angle to those of the other. The section also has a grid of openings formed therein.

Abstract: Low oil potato chips having corrugated cross-sectional configurations wherein the value of amplitude/period ranges from about 0.35 to about 0.50 and wherein ridges on one face of the corrugated chip are in-phase with grooves on the opposing face of the corrugated chip.

Abstract: Potato chips having batch-fried texture and flavor characteristics are produced in a continuous process in a significantly reduced time by conveying potato slices through an initial frying region having a temperature of from about 115.degree. C. to about 155.degree. C. (about 240.degree. F. to about 310.degree. F.) and then through a final frying region having a temperature of from about 165.degree. C. to about 185.degree. C. (about 330.degree. F. to about 365.degree. F.).

Abstract: A continuous method for making potato chips is disclosed. The method comprises conveying uncooked, unwashed potato slices through a pre-frying zone with agitation to form a dehydrated skin on the slices; conveying the slices through a second zone to form pliable, shape-holding potato slices; conveying the slices through a third zone to produce rigid, completely fried potato chips; and removing the completely fried chips. A method for operating a continuous frying apparatus is also disclosed. The potato chips prepared in accordance with the disclosed methods are described.

Abstract: This invention relates to a process for toasting agricultural produce slices and more particularly potato slices and an apparatus for achieving this result. The resulting product is free of oils and fats, which is advantageous for people who are conscious of their diet. Briefly stated, the agricultural produce, nominally a potato, is washed, peeled if desired, sliced, and seasoning applied to the sliced produce and the sliced seasoned pieces are allowed to stand and absorb the seasoning. The seasoned slices are then toasted in a process where cooking heat is applied by a device with opposed cooking surfaces. The cooking surfaces have a relieved surface so that approximately one half of said surface comes into contact with the produce slices being cooked. Various cooking surface designs are effective such as a waffle pattern, strips, or parallel serpentine surfaces.

Abstract: Low oil potato chips which are crisp and flavorful are provided herein. The potato chips of the invention are made by coating suitable potato slices with polyvinylpyrrolidone to provide the potato slices with increased resistance to oil absorption during frying.

Abstract: Improved savory snack food items include a nonsweet, sugar-based binder composition which adheres one or more toppings to a base portion of the snack. The binder does not undesirably alter the taste of snack food items and substantially reduces separation of toppings from the snack food items during production, packaging, shipping and, most importantly, during handling by the consumer. The binder also reduces transfer of oil and fat and powders to the hands of the consumer.

Abstract: Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step.

Abstract: Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step. Upon frying a fried snack product having dockering holes is produced.

Abstract: Improved fried food potato-based products are formulated by the addition of certain water absorbent cellulosic fibers (hereinafter "fibrous cellulosic material"), preferably those high in pectin (hereinafter "cellulosic absorbent material"), most preferably Modified Citrus Absorbent Material (hereinafter "MCAM") or sugar beet pulp absorbent material (hereinafter "SAM") to the dough thereof to achieve increased workability of said dough after mixing and storage, and enhanced texture and flavor of said fried foods after frying. In addition, increased retention of crispness after the microwave reheating thereof in a fry-freeze-microwave cycle is accomplished. Most preferred fiber source is the highly pectinated cellulosic fiber MCAM, derived from citrus albedo, and is added to the potato-based dough in an amount approximately equal to 6% by weight.

Abstract: The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredient having starch. The ingredient having starch and the water comprises substantially all of the ingredient of the composition. The method involves steaming the composition to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The steaming is conducted until the composition obtains a temperature of at least 160.degree. F. and preferably 200.degree. F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product.

Abstract: A process for making fried expanded snack products includes preparing a moist dough principally from solids, such as corn or potato solids. Larger particle size dry food particles, such as wheat or rice particles, are included in the dough. The dough is then formed, such as by roller-forming, into a thin sheet, and dough pieces cut from the sheeted dough are fried in hot cooking oil to form a fried expanded snack. The larger food particles project through or are contained in the surface of each dough piece to cause steam to escape during frying, which greatly reduces "puffing", i.e., formation of undesired bubbles in the snack, during frying. By providing a sufficient number of larger particles with an average particle size at least about to the thickness of the dough piece (so that an appreciable number of particles can project through or be contained in the surface of the dough piece), formation of undesired large bubbles is significantly reduced.