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7595078 Methods of increasing flaxseed hull recovery and resultant flax products  
The present invention relates to a method for increasing the amount of hull portions recovered from flaxseeds. In a preferred embodiment, the invention includes providing a plurality of harvested...
7592028 Compositions and processes for making high soy protein-containing bakery products  
Mixes, doughs and processes for commercial production of leavened high soy protein-containing bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy...
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...
7527815 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce  
A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises...
7494683 Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom  
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals...
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...
7452560 Process for preparing a hand-held snack item, and the product thereof  
A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item,...
7449209 Method and ingredient for increasing soluble fiber content to enhance bile acid binding, increase viscosity, and increase hypocholesterolemic properties  
The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the...
7435442 Non-dairy products derived from rice and method of making  
The invention consists of a mixture for a dairy alternative, in which the mixture is obtained by reconstituting ingredients separately extracted from rice and consists of at least two of the...
7416755 Rice-based snack chip and method of making same  
A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain pregelatinized rice flour, medium-grain course white rice flour and in which the bumped...
7396550 Time released nutritional product and method of manufacture  
A time released nutritional food product and method of making it in is provided in which the product includes a plurality of grain or seed based constituents having plural digestion rates. In a...
7393550 Method for reducing acrylamide formation in thermally processed foods  
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of...
7320810 Food product with high viscosity  
The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific...
7314645 Process for preparing nutritious cooked rice in aseptic package  
A process for preparing nutritious cooked rice in an aseptic package, by mixing ginseng, jujube, chestnut and black rice, which has excellent taste and smell and capability of long-term...
7267833 Apparatus and method of automatic cooking of buckwheat  
An apparatus and a method automatically cook food, for example, a hulled grain such as buckwheat, thereby conveniently providing the uniform and optimal cooking quality of the food to a user. The...
7255890 Continuous direct enzymatic protein solubilization process for industrial wastes  
Continuous direct enzymatic protein solubilization process for industrial wastes. The present invention involves a sequential enzymatic process which enables solubilizing proteins that are present...
7226632 Method for making rice congee  
The invention relates to a method for making rice congee wherein crushed rice is chilled prior to addition to boiling water.
7217436 Method for preparing germinated brown rice having improved texture and cookability without microbial contamination and a germinated brown rice obtained therefrom  
The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with...
7183266 Dual induced viscosity fiber system and uses thereof  
The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding a dual induced viscosity fiber system. The first component of the induced...
7169422 Manufacture of granola and snack-food products  
A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is...
7160564 Fermented product based on an oat suspension  
A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy...
7141268 Watery rice gruel and production method thereof  
A watery rice gruel and a production method of a watery rice gruel, which can be taken even by patients such as cancer patients who have experienced an extreme loss of appetite, stimulate the...
7115295 Methods of preparing corn fiber oil and of recovering corn aleurone cells from corn fiber  
A method for preparing corn fiber oil involving separating corn fiber from corn kernels (e.g., by a wet milling process), drying the corn fiber, grinding the dried corn fiber to produce ground corn...
7101580 Method of bleaching cereal grains  
The present invention describes bleached grain products such as bleached whole wheat flour that are obtained having the color and taste of white flour by bleaching whole wheat kernels prior to...
7097871 Deflavored vegetable powders, methods of making them, and systems for vegetable milling  
The present invention relates to vegetable powders and methods of making them. The methods can include one or more inventive methods of dehulling, steaming, and/or milling and air classifying a...
7048957 Method and apparatus for processing vegetables  
According to certain embodiments of the invention, there is provided a method and an apparatus relating to an infeed for positioning the green onions in a generally horizontal position on a...
7037551 Extruded granola process  
A method for creating bite-sized or filled pieces of chewy or crunchy granola. The invention is an improved process for manipulating and shaping chewy granola without having the granola lose its...
7029720 Decorticated finger millet (Eleusine coracana) and a process for preparing the decorticated finger millet  
The present disclosure provides decorticated finger millet ( Eleusine coracana ) and processes for preparing decorticated finger millet. In one implementation, decorticated finger millet is...
7008662 Producing method and producing apparatus of rice with germinated germs  
Warm and wet air are applied to brown rice with germinated germs, produced by adding water to the brown rice, for removing water attached to a surface of the rice. A surface of the germinated brown...
7005155 Cereal product and process  
The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to...
6984407 High satiety index bread  
A baked bread product having an increased or high satiety index (SI) is provided. The high SI baked bread product ingredients include a wheat flour product, a grain/seed source of soluble fiber,...
6923995 Rice protein concentrate based organic nutritional formula  
This invention relates to a nutritional beverage substantially free of chemical pesticides, antibiotics, hormones, herbicides, non-genetically modified plants and chemical solvents that utilizes...
6905718 Oat and corn products containing added ingredients and method  
An uncooked oat groat or corn endosperm product comprising added ingredients is provided, wherein the selected ingredients are incorporated inside or adsorbed on the oat groats or corn endosperm...
6899906 Reticulation-free water-dispersible coating composition for food substrates  
A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the...
6887509 Process for tempering and milling grain  
A method of milling grain, comprising, prior to milling, heating a quantity of grain kernels to at least a glass transition onset temperature to form heated softened grain kernels is disclosed....
6872417 Nixtamalization process  
A method of saving water, wastewater, lime, and energy while increasing productivity and enhancing product quality in a nixtamalization process. More specifically, during the grain cook and steep...
6833151 Pectins, process for producing the same, acidic protein foods with the use of the same and process for the production thereof  
There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric...
6773734 Process of making food bar  
A process for manufacturing the ready-to-eat food bar. The ready-to-eat food bar produced by the present process includes agglomerated particles of one or more cereal bases is provided. The cereal...
6770312 Frozen foods and process for producing the same  
The frozen food product according to the present invention contains as a major ingredient boiled rice grains or boiled pasta pieces; a water migration-preventing layer formed on the surface of each...
6767570 Process for producing ready-to-eat shaped rice foods having visible rice grains  
The present invention teaches a process for making ready-to-eat, shaped rice products having a texture comprised of visible, fully-cooked rice grains joined together; said process utilizes three...
6761923 Method and composition related to low glycemic index foods  
The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because,...
6759077 Breakfast cereal biscuit comprising waxy grain  
The present invention provides an improved breakfast cereal biscuit comprising grain which includes waxy grain in an amount of at least 20% by weight of total grain content. The grain has been...
6746707 Laminated multi-layered cereal products and methods of preparation  
Disclosed are dried laminated multi-layered cereal pieces, especially R-T-E breakfast products, and methods of preparation. In particular, the cereal pieces are characterized by a highly laminated...
6733799 Method for treating hypercholesterolemia, hyperlipidemia, and atherosclerosis  
A method for reducing mammalian serum total cholesterol, LDL cholesterol, apolipoprotein B and triglyceride levels, by ingesting a stabilized rice bran derivative selected from the group consisting...
6723357 High energy snack food product and process of manufacture  
High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil,...
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...
6706305 Low glycemic index bread  
A low glycerin index baked bread product is provided. The baked bread product comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fiber. The...
6685979 Germinated brown rice with good safety and cooking property, process for producing the same, and processed food therefrom  
The invention relates to: germinated brown rice having a degree of starch gelatinization of from 30 to 90%, a water content of from 20 to 70%, an α-amylase activity of not greater than 5 IU/g, and...
6685974 Process for preparing an oat-based functional syrup  
A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is...
6676982 Nutritional food bar for sustained energy  
A nutritional food bar for providing sustained energy to the consumer is provided. The bar has a core, a coating, and comprises a mixture of vitamins, minerals, proteins, carbohydrates and fats....
Matches 1 - 50 out of 336 1 2 3 4 5 6 7 >