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7396555 Method for making a low carbohydrate dough  
A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled....
7393551 Denatured carob flour (DCF) with a low content of soluble tannins and sugars, meant for human consumption and process to obtain it  
The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1...
7238381 System for microorganism control  
A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof) in order to reduce the...
7087262 Process for manufacturing dehydrated precooked flaked pinto beans  
A process for manufacturing dehydrated precooked flaked pinto beans begins with cleaning a quantity of beans. The cleaned beans are then pressure cooked. Following cooking, the beans are deposited...
6827965 Food products containing whole chia seed or a gluten-free agglutinant derived therefrom and methods of making same  
Food products containing whole chia seeds or a gluten-free agglutinant derived therefrom are made by mixing a food material with water, adding whole chia seeds or an agglutinant derived therefrom...
6805888 Method for preparing a puffed grain food product and a puffed grain food product  
The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring...
6709690 Method of removing the fibrous shells from cereal grains  
The invention relates to a method of removing the fibrous shells from cereal grains. This method according to the invention includes a pretreatment step, wherein the moisture content of the cereal...
6630193 Germinated brown rice  
The invention relates to germinated brown rice which can be easily and deliciously boiled even by a household rice cooker without impairing its original nutritive value, and has excellent mouth...
6613366 Enzyme-rich sprouted food products with limited pH drop and methods of making same  
A class of food products whose nutrients have not been damaged by heat during the preparation process. These products are prepared with methods to limit souring thus permitting these food products...
6274189 Reduced-flatulence, legume-based snack foods  
A reduced-flatulence, legume-based snack food including legumes, additional grain-based ingredients, an aqueous solvent, and processing aids. The legumes have greater than 45 percent by weight of...
6120808 Method for manufacturing a household flour  
A method for manufacturing a household flour with improved baking properties, in particular for yeast-leavened bread, which mixes a first wheat flour with a second wheat flour, the second wheat...
6103283 Process for producing milk infused cereal grain ready-to-eat products  
The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist,...
6090433 Leguminous snack food and process of making the same  
A leguminous food product which generally retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney...
5997930 Method for processing rice  
The field of the invention relates to a method for processing food products to prepare the food products for packaging. The methods involve presteaming, steeping, steam cooking, and then drying the...
5980971 Method for manufacture of dry instantly rehydratable bean paste  
Processes are disclosed for the preparation and manufacture of dried legumes to make a quick cooking whole bean and bean paste food product which is rehydrated to a food product having the...
5972413 Process for cooking cereal grains  
A continuous method and apparatus for cooking cereal grains such as wheat is provided. The method comprises two stages, a first continuous pre-cooking stage wherein the grains are hydrated by...
5939123 Process for preparing whole wheat grain for eating  
Dry whole wheat grains are prepared for eating by preheating water to a temperature above a predetermined cooking temperature for said grains, adding a given weight of grains at ambient temperature...
5895686 Process for producing plant glycogen  
Plant glycogen is a polysaccharide derived from rice and contains a high molecular weight group whose weight average molecular weight is 5.00 to 7.60 million and a low molecular weight group whose...
5662958 Method for modifying canola seeds for use in ruminant feed  
A method for treating canola seeds for use in ruminant feed is disclosed. The method consists of treating substantially intact canola seeds at a temperature of 30°-90° C. with an aqueous alkaline...
5637340 Method for heat processing foodstuffs  
A method for the heat processing of foodstuff to improve the palatability thereof. A oven housing defines an oven chamber having a material inlet and a material outlet. A tubular structure extends...
5591471 Production method of puffed food and puffed food dough  
A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to...
5571546 Food product and method of making same  
Edible coating compositions containing a mixture of linear and branched polysaccharides, are provided, by a mixture of waxy and non-waxy starches. The coating composition contains waxy starch...
5538747 Method and apparatus for the continuous damping of grain  
The invention proposes the damping of grain, for example, by creating a rotating layer (20) in a damping chamber (2) with the help of acceleration rotors (3). For this, the cross-section of the...
5427810 Method for hydrothermal treatment of starch products, particularly rice  
Parboiled rice, or a similar starch-containing product, is produced by moistening the rice in a preheating installation 1 and, thereafter, applying steam to heat the rice to boiling temperature....
5409729 Heat expanded whole kernel corn snack food  
A heat expanded whole kernel corn snack food, and a process of making such a corn snack food is disclosed. The corn snack food is made by selecting a corn variety, drying corn kernels of the corn...
5330781 Boiled and seasoned peanuts with shell, and method for preparation thereof  
Palatable boiled and seasoned peanuts in the shell which can easily be split into two by pressing with fingertips are preferable as a relish for beer or other alcoholic beverages and as a snack per...
5316783 Parboiled rice product and method of making same  
Parboiled rice having the beneficial properties of parboiled rice, such as intact grain structure and texture, and having improved color vis-a-vis a typical parboiled rice, and further in the case...
5312639 Shelf-stable rice products and processes for their production  
A process for preparing a preserved rice product is disclosed. Here rice is treated at a pH of 4.5 or below with a polymeric acid food acceptable acid and placed in a microorganism-impermeable...
5308632 Shelf-stable rice products  
A stable rice product is disclosed which is acid-pasteurized. The rice is treated with a polymeric food acceptable acid to a pH of 4.5 and lacks an acid flavor. Alginic acid, pectic acid,...
5306518 Preparation of flavorants from oil seeds  
A flavorant product is prepared by heat-treating a first quantity of oilseeds for from 1 minute to 20 minutes at a temperature of from 220° C. to 320° C. and heat-treating a second quantity of...
5268192 Low calorie nut products and process of making  
The present invention relates to nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and...
5240728 Process for the preparation of parboiled wheat grains for human consumption  
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, ...
5183678 Method for preparing puff snack  
A method for preparing a puff snack comprises the steps of puffing an ingredient essentially consisting of a bean which may or may not have the husk and having a water content of 9 to 20% in an...
5151285 Comestible processing system and method  
A comestible processing system includes equipment of components for receiving, soaking, draining and tempering food or feed material. Furthermore, infrared material processors are provided for...
5114731 Products from green coffee treatment  
The moisture content of green coffee is increased in the presence of a substantially inert gas atmosphere under a positive pressure to at least about 25% by weight based upon the weight of the...
5106634 Process for the co-production of ethanol and an improved human food product from cereal grains  
A process for producing a novel cereal grain food product is disclosed. This novel food product is high in fiber and protein with a complex sugars coating that renders the product good-tasting and...
5094868 Process for removal of agricultural chemicals from seed kernels  
A process for the removal of agricultural chemicals from seed grain kernels. The process includes removal of chemicals adsorbed to the surface of the seed by abrasion and removal of chemicals...
5089281 Preparation of quick cooking rice  
A quick-cooking rice product is prepared by first cooking rice at substantially atmospheric pressure in an amount of water at least sufficient to hydrate the rice to a moisture content of from...
5019413 Process for improving the quality of Robusta coffee  
The quality of Robusta coffee is increased by treating raw Robusta coffee beans whose water content has been increased to about 30% to 45% with steam at about 135° C. to 140° C. and at a pressure...
4956190 Tempering and milling of edible grains and leguminous materials with reducing agents and methods of making alimentary products  
The invention relates to improvements in flour, and pasta produced therefrom, wherein the flour is produced by milling of grains and legumes previously tempered in the presence of a reducing agent....
4938979 Green coffee treatment  
The moisture content of green coffee is increased in the presence of a substantially inert gas atmosphere under a positive pressure to at least about 25% by weight based upon the weight of the...
4938978 Treatment of green coffee  
The moisture content of green coffee beans is increased to at least about 25% to 30% by weight based upon the weight of the moisturized beans. The moisturized beans then are heated in the presence...
4923710 Method for the preparation of a roasted nut-like product  
There is provided a method for preparing a roasted nut-like product from soy beans. Raw soy beans are deskinned and split in bean halves which are soaked at temperatures of 20°-100° C. for...
4910025 Process for the production of ground meat analog  
A simulated ground meat analog derived from sprouted whole grain kernels and the process for making it is disclosed. The sprouted grain kernels are soaked in water and sprouted until the cotyledons...
4908224 Process for debittering soybean grit  
A method of and products resulting from treating soy grits to remove bitter flavor therefrom and to provide an instantaneously edible fluffy and neutral soy food product, by the use of a special...
4902528 Preparation of dried precooked rice product  
A dried precooked rice product is prepared by cooking rice grains for obtaining a moisture content of from 55% to 75% by weight and then by drying the cooked rice grains at a temperature of from...
4900567 Process for preparing a cereal  
A process for impregnating a grain cereal with honey. The honey is added to the grain cereal under specified conditions of oven temperature, rate of air flow through the oven, residence time in the...
4859486 Preparation of an uncooked sunflower seed foodstuff  
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...
4857348 Process for producing instantized parboiled rice  
A process is described to provide an improved instantized parboiled rice that maintains the texture, appearance and flavor characteristics of eating quality parboiled finished rice product.
4853248 Food product of leguminous seeds and process for making it  
Instant dehydrated purees of seeds of leguminous plant with retarded intestinal resorption in the form of flakes or granules are prepared by rehydrating dry seeds of the leguminous plants, cooking...
Matches 1 - 50 out of 106 1 2 3 >