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4847103 |
Process for producing pregelatinized grain
The present invention relates to a process for producing gelatinized grain for food or food processing material without steaming or boiling. The present invention comprises adjusting the water...
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4810307 |
Starch hydrolyzate product and method for producing same
A method for improving the properties of particles of a starch hydrolyzate product made by the partial hydrolysis of cereal and root based starches. Particles of starting material are blended with...
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4810511 |
Process for parboiling rice
This invention relates to a process for parboiling rough rice, which process includes: (1) soaking the rough rice; (2) subjecting the soaked rough rice to a first value of microwave energy to...
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4810519 |
Non-aqueous processing of rice
A process which comprises treatment of rice grains by contact with a non-aqueous media, organic liquid or liquified gas which is substantially inert to water and the rice grain being treated,...
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4795651 |
Flotation separation of aflatoxin-contaminated grain or nuts
Disclosed is a method for separating mycotoxin-contaminated grains, kernels, seeds and nuts, from uncontaminated whole grain seeds, whole or split kernel nuts and seeds to obtain a substantially...
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4794016 |
Reduction of instant rice pour-off
The present invention teaches a method for reducing pour-off in instant rice product by coating cooked rice prior to drying with instant rice fines, said instant rice fines having a granulation of...
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4788072 |
Method of dehydrating foods
A method for dehydrating foods by the steps of subdividing the starting food to a suitable size, as by slicing or chopping; blanching the subdivided product in a blanching solution such as brine,...
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4767635 |
Method for the preparation of flavored popping corn
A free-flowing uniformly flavorant coated unpopped corn and method of preparation thereof wherein the unpopped corn is essentially oil and fat-free and retains a substantial amount of added salt...
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4748037 |
Process for producing a bean cake
A process for producing a bean cake which comprises feeding whole or hulled grains of beans to a twin-screw extruder, extruding the beans through the twin-screw extruder at a temperature in the...
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4681769 |
Spice oleresin extraction process
A process is provided for preparing a naturally flavored and colored oleresin spice edible oil extract by contacting ground spice with fortified edible oil to extract flavor and color from the...
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4676990 |
Dehydrated legume product and process for producing same
Legumes, such as beans, are hydrated, and cooked to form a mash prior to forming the resultant mixture into shapes suitable for dehydration to a storage-stable moisture content. The dehydrated bean...
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4650681 |
Bakery products
Wholegrain bakery products such as bread or biscuits which incorporate whole grains of cereal such as wheat or rye are made by using heat-treated microporous grain. This avoids extensive...
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4513013 |
Preparation of malt and beer having a low nitrosamine content
During the kilning of germinated barley in the course of a malting operation nitrosamines are usually formed and ultimately these end up in beer obtained from such malt. It has been found that such...
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4427710 |
Method of manufacturing an instant bean curd or tofu, and the toju made by such method
Beans are soaked and ground to form a mush (go), and the mush is heated and powderized. A thickening agent having a gelatinizing property is mixed with the powder. The tofu is prepared by mixing...
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4407840 |
Instant refried bean powder and process for producing the same
A process for producing dried bean powder which is instantly reconstitutable with water to form a product having the flavor, color and texture of conventional refried beans. The dried bean powder...
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4400402 |
Method for producing dried, pureed vegetables
A process for dehydrating vegetables comprises first comminuting whole, uncooked vegetables to produce a puree. By passing the puree through a first-stage finishing step, and a second-stage...
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4389427 |
Process for the continuous roasting of cocoa kernel paste
A process for the continuous roasting of liquid cocoa paste from raw, shelled, predried, broken and crushed cocoa beans, whereby the liquid cocoa paste for roasting is applied continuously as a...
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4369195 |
Extrusion texturization of full-fat soybean and product thereof
A textured soybean product is produced from full-fat soybean by hydrating whole soybean by treatment with a dilute alkaline solution; mixing the hydrated soybean with full-fat soy flour and...
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4355051 |
Direct extraction process for the production of a white defatted food-grade peanut flour
A white, defatted, food-grade peanut flour having an unusually high protein solubility and being suitable for human consumption is disclosed. Peanuts are heated, in preparation for blanching, at...
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4318933 |
Method for debittering soybeans
A method for debittering soybeans to destroy and extract the bitter taste therefrom. Soybeans are loaded into open baskets with foraminous bottoms suspended from links on a chain conveyor...
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4187324 |
Soybean beverage
A coffee like beverage product prepared solely from soybeans. By the combination of conditions employed, the result is a ground and roast soybean product which can be substituted for coffee, and...
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4183967 |
Process for splitting pistachio nuts
A process for splitting the shells of pistachio nuts comprising soaking closed-shell pistachio nuts in an aqueous liquid, subjecting the wet-shelled nuts to mechanical pressure to compress them,...
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4161549 |
Method of improving the flavor of previously dried green coffee beans
A method of improving previously conventionally dried coffee beans before roasting is disclosed. The method is particularly suitable for treating such beans that have been subjected to adverse...
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4062979 |
Spray dried mustard flour
A mustard flour of controlled pungency is obtained by mixing separately prepared mustard flours. A first mustard flour is prepared wherein the enzyme is deactivated but the glucoside is retained,...
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4015022 |
Method of reducing the content of irritant substances in coffee
Raw coffee is heated up by humidified hot air during a first period, then cooled at a reduced pressure during an immediately following second period, and these alternate treatments are carried out...
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3989849 |
Improving the flavor of decaffeinated coffee by radio frequency heating to rapidly dry coffee beans
Improved flavor of commercially decaffeinated coffee is accomplished by rapidly drying the wet decaffeinated beans with radio frequency heating the thermal and radio frequency energies required and...
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3962479 |
Method for treating whole kernels of feed grain
The disclosure relates to a method and apparatus for perforating the shells or husks of whole kernel feed grains such as shelled corn, grain sorghum, millet and the like, without shattering the...
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3925564 |
Method of curing and drying wild rice
A method of dehulling wild rice kernels which comprises moistening said rice kernels at a temperature not greater than 55°F. to a moisture content of 45-50% on a weight basis, maintaining said...
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3914449 |
Method for introducing materials into or removing materials from a hermetically sealed vessel
An apparatus for introducing materials into and removing materials from a hermetically seated vessel without destroying the hermetic integrity of the vessel comprising, a container defining a...
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3901983 |
Process for making defatted peanut flour
Shelled and skinned peanuts are treated in a substantially saturated saline solution at a temperature of about 20° to 50°C for 30 seconds to 5 minutes in order to remove tannin and odor...
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3881033 |
Soybean process
Hydrated soybeans are freeze dried to provide soybeans having improved texture and substantially free of objectionable aromas and flavors.
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3868355 |
Foam separation of gluten and starch
This process is used to separate starch and gluten components of wheat endosperm by foam filtration. An aqueous dispersion of starch, gluten protein, and wheat solubles having a solids content of...
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3867553 |
Process for reducing the boiling time of dehydrated peas
Dehydrated peas which can be rehydrated for consumption by boiling for only 10-15 minutes are prepared by first treating the peas in aqueous medium with a pectolytic enzyme at a temperature of less...
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3753730 |
PROCESS FOR FLAVORING RICE, COMPOSITIONS USED THEREWITH, AND PRODUCTS OBTAINED THEREBY
Processes for altering the flavors of particulate grain products which comprise applying a composition comprising a flavoring agent, an edible, cold water-insoluble film-former, and a vehicle to a...
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3715215 |
SUCCESSIVE QUENCHING OF COFFEE DURING ROASTING
Undesirable aroma components and gases can be removed from coffee beans during roasting by intermittent additions of moisture to the coffee during roasting, in amounts ranging from 3 percent to 40...
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3495989 |
QUICK COOKING FOODSTUFFS
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3482987 |
REMOVING DELETERIOUS VOLATILES FROM COFFEE
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3476566 |
FLAVOR IMPROVEMENT PROCESS FOR COFFEE
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3388998 |
Process of preparing a quick-cooking bean
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3360868 |
Method of dehydrating whole grain
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3317324 |
Debittering dried peas
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3294549 |
Partially-defatted nut meats and process
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3290159 |
Dehydrated precooked bean process
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3228774 |
Process for removing strong flavor components from roasted peanuts
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3203808 |
Food products
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3022807 |
Process for inducing shell splitting in pistachio nuts
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3598610 |
Title is not available
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3594185 |
Title is not available
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3787595 |
Title is not available
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3594186 |
Title is not available
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