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| Number | Title | Issue Date |
| 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 of time and drying the slurry rapidly prior to breaking up... | 05/25/1993 |
| 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 particularly, the present process comprises wetting parboiled grai... | 02/02/1993 |
| 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 specific densities of about 0.075 to 0.35 g/cc. The Total Dietary... | 01/05/1993 |
| 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 percent to 70 percent soluble dietary fiber and 30 percent to ... | 12/08/1992 |
| 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 combined to form a dry starch mixture. Salt and flavoring ... | 11/24/1992 |
| 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 longitudinally forward while heating and pressurizing the... | 09/22/1992 |
| 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 extruder/cooker where it is subjected to high c... | 06/09/1992 |
| 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 with H2 O2 in a basic mediu... | 11/26/1991 |
| 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 bran by solvent extraction.... | 09/10/1991 |
| 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 produced. The composition broadly comprises certain nativ... | 10/23/1990 |
| 4891238 | Process for producing swollen foods Disclosed is a process for producing swollen foods having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extruder a powder; e.g. eggshell or bone powder... | 01/02/1990 |
| 4869911 | Method for producing expanded, farinaceous food product An expanded farinaceous food product is produced without the use of a drying apparatus. A farinaceous food mixture containing from about 5 weight percent to about 17 weight percent of at least one plasticizer selected from monosaccharides, polysaccharides... | 09/26/1989 |
| 4844937 | Method for making puffable food products from corn and products produced therefrom Puffable food half products, particularly snack food half products, are made from finely particulate corn materials, especially corn reduction flour, in which the gelatinizable starch content is at least predominantly from the horny endosperm of the corn,... | 07/04/1989 |
| 4803091 | Corn spirals and method of manufacture Fried snack food product in ribbon-like form, preferably spiral, of a masa dough that has been ground and then further comminuted by cutting to have a maximum particle size of 0.05 inch.... | 02/07/1989 |
| 4786514 | Method and apparatus for extruding a food product In a method of extruding a food product wherein starting products and water are fed to an extruder and mixed in a mixing zone and wherein the mixture is heated and plastified by the supply of shearing energy and, after passing through a nozzle, is foamed,... | 11/22/1988 |
| 4759942 | Process for producing high fiber expanded cereals The invention describes an improved process for producing a high fiber content direct expanded ready-to-eat breakfast cereal wherein the improvement lies in the incorporation of a bran material of a particle size of from 5 to 100 microns in the feedstock.... | 07/26/1988 |
| 4719115 | Process for sweetening baked comestible and product produced thereby Comestibles, such as baked goods and cereal products, are sweetened by application of an aqueous solution of at least one L-aspartic acid sweetening derivative to provide products which exhibit a uniform sweetening response when eaten, i.e., they are subs... | 01/12/1988 |
| 4649055 | Process for producing improved dehydrated rice and product The process of the invention may be employed with raw or parboiled non-waxy rice and produces a cooked and dehydrated rice. In a preferred embodiment the cooked and dehydrated rice is expanded, or puffed, to produce a rice product capable of rehydration t... | 03/10/1987 |
| 4623546 | Method for manufacturing crisp rice A method for making a crisp rice product comprising the steps of (a) extrusion-cooking a moist mix of ingredients the ingredients comprising at least about 50% uncooked rice flour on a dry weight basis, in a screw-type extruder, the screw-type extruder co... | 11/18/1986 |
| 4620981 | Process for preparing a highly expanded oat cereal product A method is disclosed for making a highly expanded, porous oat cereal product having a density of below about 12 ounces per 121.5 cubic inches comprising the steps of: a. classifying an oat flour to separate out a low ଲ-glucan oat flour with a ... | 11/04/1986 |
| 4592916 | Method and apparatus for forming cakes A method of forming a cake from a sticky confectionary material based on sugar and cereals comprising the steps of transporting a layer of such sticky confectionary material having a uniform thickness on a surface of an endless conveyor to a position bene... | 06/03/1986 |
| 4525369 | Apparatus and method for supporting, guiding and temperature-treating a puff extruded food product An apparatus and method for supporting, guiding and temperature-treating a continuously moving rope of puff extruded farinaceous food material of generally C-shaped cross-section. The moving rope is supported and cooled from below by a stream of air exiti... | 06/25/1985 |
| 4521436 | Rehydratable rice product A composition useful for the production of a rehydratable rice product and a method of making such product. The composition includes ungelatinized 90.0 to 99.5 by weight rice flour, 0.2 to 5.0 percent of an aeration agent, 0.1 to 3.5 percent of an emulsif... | 06/04/1985 |
| 4478857 | Process of making shelf stable, nutrient fortified cereal based food A process of making a long shelf life, nutrient fortified cereal based food which has a high degree of flexibility of bulk shape form and flavor to allow confirmation to a variety of worldwide ethnic eating habits. The cereal grains are a mixture of corn ... | 10/23/1984 |
| 4438146 | Method for preparing cooked wheat product Wheat producers and method for cooking such products are described, wherein the dough for such products is cooked by extrusion through an extrusion die.... | 03/20/1984 |
| 4381184 | Extruder apparatus For producing a hydrolized food product a stream of product is conveyed to a nozzle head (4) by means of a worm (1) and discharged via nozzles (8). Processed pieces of product are cut off from the stream of product one after another. The interrupter servi... | 04/26/1983 |
| 4376129 | Self-degrading composition and fodder The present invention relates to a process for the preparation of a "self-degrading" composition suitable for use in feeding and/or feed-conversing purposes and if desired for the conversion thereof into a self-degrading fodder mixture which comprises pre... | 03/08/1983 |
| 4350714 | Corn bran expanded cereal An extruded, expanded ready to eat cereal product containing substantial levels of corn bran is disclosed. Explosive expansion of the cereal dough with sudden release of pressure in the cooking extrusion step results in a high degree of cereal piece disin... | 09/21/1982 |
| 4325976 | Reformed rice product A reformed rice product is made by extruding a dough through a low-pressure, pasta-type extruder to form simulated rice grains which are then dried at a temperature of up to 150° C. to a final moisture content not exceeding 15% of the product. The dough ... | 04/20/1982 |
| 4310558 | Extruded fiber mixture pet food A method of producing a dry pet food product containing fibrous food pieces having a tough, pliable texture combined with a basal matrix containing proteinaceous and farinaceous materials having a porous texture and appearance is disclosed. The fibrous fo... | 01/12/1982 |
| 4238514 | Rice cereal and process Disclosed is an improvement in a process for preparing a puffed ready-to-eat cereal product from rice. Nato rice typically sticks and clumps during processing. The present invention reduces this problem. In a preferred embodiment, milled rice is admixed w... | 12/09/1980 |
| 4212896 | Molasses-containing animal feed having resilient structure Inclusion of 71/2% to 20% of substantially fully-inverted molasses provides a low-cost animal feed which is highly palatable and assimilable to domestic pets and livestock. Prepared by hot extrusion and comprising at least 50% by weight cereal meal and 15... | 07/15/1980 |
| 4190679 | Meaty textured pet food Disclosed is a uniquely textured pet food in the form of low-intermediate moisture, but highly-palatable, resilient, soft, meat-like chunks. These soft, chewy chunks are expanded internally and have a substantially-continuous, fibrous, highly-irregular su... | 02/26/1980 |
| 4162336 | Monosaccharide-containing dry pet food having yieldable elastic structure Inclusion of 71/2% to 15% of a monosaccharide in a dry animal food prepared by hot extrusion of a mixture comprising at least 50% by weight cereal meal and 15%-35% by weight protein yields a product having a partially elastic, partially deformable, chewy,... | 07/24/1979 |
| 4156806 | Concentrated energy microwave appliance An appliance for heating seeds, nuts, grains and the like such as popcorn kernels, for example, by means of microwave radiation, comprising a bowl which is transparent to microwave energy and which has in its lower region an area of restricted size for ho... | 05/29/1979 |
| 4101684 | Extrusion process for the treatment of cereals This invention relates to an extrusion process for the treatment of edible maize. The process comprises the addition of extruded maize which has been milled to dust to raw maize grit which is to be extruded in a cooker/extruder. The addition of the maize ... | 07/18/1978 |
| 4046066 | Continuous flow expander for expanding particulate material A continuous flow expander for expanding particulate material, more specifically for grain or cattle fodder, is provided whereby material to be expanded is transported in a substantially continuous manner through a pressurized region wherein it is heated,... | 09/06/1977 |
| 4044159 | Extruded cereal product and its preparation A ready-to-eat, protein rich, cereal product prepared by cooking a moist, free flowing blend, extruding the cooked blend with a generally uniform cross-section and slicing the extruded blend into thin flakes. A sugar composition, containing those vitamins... | 08/23/1977 |
| 4032668 | Expansion process for the production of instant grits Grits and like proteinaceous material in a form suitable for quick cooking, and possessing a good texture and taste which is comparable to ordinary cooked grits and proteinaceous material is produced by gelatinizing the material with water, steam or mixtu... | 06/28/1977 |
| 3940493 | Non-protein nitrogen feed product and method for producing the same The feed product for ruminant animals is palatable and nontoxic and comprises an energy producing starch bearing substance such as initially ungelatinized grains or vegetable starches; a protein producing substance derived from a nonprotein nitrogenous ma... | 02/24/1976 |
