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8163324 Production of low calorie, extruded, expanded foods having a high fiber content  
An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss...
8158179 Method and equipment for the continuous production of an expanded food product  
The invention relates to a method for the continuous production of an expanded edible food product obtained by cooking-extrusion and containing solid inclusions having a size larger than 0.5 mm.
8110239 Quick corn nixtamalization process  
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas,...
7883735 Apparatus and method for curled extrudate  
An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a...
7749552 Extruded, highly cooked, non-sticky starch products  
Improved extruded starch-bearing grain products (e.g., corn and wheat) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial...
7740891 Hand-held oatmeal  
A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided.
7648723 Production of low calorie, extruded, expanded foods having a high fiber content  
An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss...
7585532 Apparatus and method for improving the dimensional quality of extruded food products having complex shapes  
The present invention comprises an improved extruder die assembly and method for using same to improve the quality of dimensional design aspects of extruded, complexly shaped, direct expanded food...
7579036 Method for making partially popped popcorn  
A method for making partially popped popcorn from hulled corn kernel is provided. A hulled corn comprising a pericarp structure and interior endosperm having an internal moisture content is...
7455871 Starch-free flour for noodles, bread and the like  
A method of manufacturing starch-free flour includes the steps of grinding a starch-free rice bran to form a bran powder; finely grinding the bran powder under a predetermined circumstance to form...
7252847 Flavored extruded food product  
An extruder die assembly and method for using same is disclosed that may be adapted to a wide variety of commercial-grade extrusion devices common in the food industry. The disclosed method...
7235276 High protein puffed food product and method of preparation  
Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total...
6783787 Apparatus and method for improving the dimensional quality of direct-expanded food products having complex shapes  
The present invention comprises an improved extruder die assembly and method for using same to improve the quality of dimensional design aspects of extruded, complexly shaped, direct expanded food...
6753023 Rice-flour hydrolysates fat substitute  
A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated...
6451367 Food compositions including resistant starch  
The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of...
6440477 Method of adding fats and oils to porous fodder  
A method of adding oil and fat to porous feed is disclosed wherein porous feed together with oil and fat are continuously inserted into a partially evacuated chamber of an oil and fat adding...
6413564 Hard candy having variable width swirl pattern  
Hard candy exhibiting a plurality of segments having differing colors and varying widths is produced by depositing a plurality of supersaturated solutions of ingredients of differing colors into a...
6387421 Apparatus and methods for making multiple, patterned extrudates  
An extrudable food product is provided by a food cooker extruder (12) and is mixed with an additive to form a patterned food product, using a pattern forming die (20, 220). The cross-sectional area...
6319539 Fibrous food product and method and device for its production  
A food product comprising continuous aligned bundles of formed fibers extending between faces of the food product is provided. The fibers in this food product are newly formed and fixed during its...
6299916 Shelf-stable bar with crust and filling  
A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed...
6258396 Method of manufacturing an expanded cereal  
A process for manufacturing an expanded cereal with the overall shape of an array of touching balls and an extrusion die and an extruder for use with the process. The die includes a feed ring for...
6251643 Method for using a vegetable biomass and a screw press to carry out said method  
A process and apparatus for recovering organic and inorganic matter from waste material wherein the waste material is sterilized and solid organic matter becomes soft when subjected to heat and...
6242033 High protein cereal  
The present invention includes an expanded cereal-type product and a method for making such a product wherein the cereal-type product has a high protein content. A starch derived from a tuber is...
6143338 Puffed food product having body with intersecting colored lines  
Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one...
5997934 Manufacture of cooked cereals  
A process for the manufacture of cooked cereals or dry pet food which comprises preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, cooking the mixture and...
5976596 Process for obtaining extruded food products having high die shape conformity and reduced adhesion  
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...
5965185 Transportable and size-adjustable apparatus with multiple air flow control units for ripening of fresh produce  
A transportable and size-adjustable ripening apparatus for controlled ripening of produce includes a chamber defined by a ceiling, a floor, and walls connecting the ceiling and the floor. The...
5858448 Process for preparing textured soybean protein  
This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water,...
5843503 Apparatus and method for making multiple patterned extrudates  
Apparatus and methods are disclosed where plastic extrudable food product is provided such as by a food cooker extruder and is mixed with an additive to form a patterned food product, such as by a...
5786020 Instant product of cereal in admixture with vegetable matter  
A process of making a dried, cooked, extrudate cereal and vegetable composition of, in admixture, by weight dry matter, from 2% to 90% vegetable matter, from 8% to 96% gelatinized cereal matter and...
5747091 Sweetened extruded food products  
A sweetened extruded food product based on a vegetable material containing a sweetener incorporated before extrusion is formulated so that the sweetener contains a significant proportion of...
5700512 Preparation of food extrudate which floats during rehydration  
A dried food composition is prepared by extrusion-cooking and drying so that the composition has a specific gravity of from 150 g/l to 500 g/l, and when rehydrated during preparation of such as a...
5518749 High-speed extrudate weaving assembly and methods  
An assembly (10) is disclosed including a rotor (38) extending into a rotor bore (24) and into a dough chamber (26) of a die housing (16), with the rotor (38) rotating at relatively high speeds in...
5514395 Filled bagel dough product and method  
A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled...
5451423 Preparation of a cooked cereal product  
A cooked cereal product is made by heating and maintaining a composition having a dry matter content of 20% to 85% by weight and containing water and a starchy substance or soya at a temperature of...
5403603 Cereal cooker control method and apparatus  
A control process and apparatus enable operation of a pressurized continuous cereal cooker and discharge auger with decreased steam utilization. An electric motor advances the cooked cereal mass...
5367068 Glass-like polysaccharide abrasive grit  
The present invention relates to a method for treating, and in particular for abrading surfaces, utilizing glass-like polysaccharide grits. The invention also extends to novel glass-like...
5326583 Method for preparing snack from chlorophyll-containing plant tissue  
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...
5275836 Process for treating brown rice and product thereof  
A rice product prepared from brown rice grains by milling brown rice grains to remove a controlled proportion of the bran layer therefrom whereby from 2% to 10% of the total weight of the rice...
5250308 Formulation for and method of producing a fiber fortified foodstuff  
A process for manufacturing a fiber fortified foodstuff that includes preparing the foodstuff and then topically applying supplemental fiber. In particular, puffed snack products are prepared by...
5213837 Instant grits  
Instant grits, which closely resembles natural grits in mouth feel, flavor and consistency, are prepared by cooking a gum-free aqueous grits slurry under controlled conditions for a limited period...
5183682 Low moisture hot rolling process and product  
The present invention relates to a low moisture hot rolling process for preparing expanded grain products without the extended time or high energy requirements of prior art processes. More...
5176936 Puffed high fiber R-T-E cereal and method of preparation  
Disclosed are puffed ready-to-eat breakfast cereal products having a high Total Dietary Fiber content which nonetheless exhibit desirable crispness. The cereal products are characterized by...
5169662 Dietary product and method for manufacture  
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...
5165950 Microwave expandable half product and process for its manufacture  
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...
5149555 Method for forming an open textured product  
Apparatus and method for forming an open textured food product, comprising an extruder and an extruder die. The extruder is provided to receive an extrudable food material, to advance that material...
5120559 Extrusion processing with supercritical fluids  
A supercritical fluid such as CO2 is injected under pressure into a fully cooked dough in an extruder. The dough is prepared and after being preconditioning with water and steam, is supplied to an...
5068121 Product and process for preparing a plant fiber product  
A plant fiber product for use in food products is prepared from straw by cutting and cooking in sodium hydroxide containing liquor, followed by a treatment with ClO2 in an acid medium, treatment...
5047254 Process for the recovery of edible oil from cereal products  
The oil content of rice bran can be stabilized by simultaneous high temperature high pressure treatment. Such a treatment also improves the yield obtainable when such oil is extracted from rice...
4965081 Dry mix suitable for the preparation of a puffable food product, processes for the use thereof, and the puffable and/or puffed foods products so produced  
The present invention is directed to a novel composition suitable for the preparation of a puffable food product, and to processes for the use thereof, and to the puffed and/or puffable products so...
Matches 1 - 50 out of 96 1 2 >