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| Number | Title | Issue Date |
| 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. ... | 06/22/2010 |
| 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. Dry ingredients such as starch, fiber, and/or protein can be added to l... | 07/08/2008 |
| 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 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less... | 07/01/2008 |
| 7357952 | Methods for splitting pistachio nuts The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and redu... | 04/15/2008 |
| 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 microorganism level thereof is provided wherein the nuts are sequentially mo... | 07/03/2007 |
| 7189423 | pH control of sauces used on acidified pasta or rice A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an e... | 03/13/2007 |
| 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 on a perforated conveyor for transportation through a first dehydrato... | 08/08/2006 |
| 7060315 | Aroma-containing components The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant porti... | 06/13/2006 |
| 7056545 | Stabilization of aroma-providing components A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effe... | 06/06/2006 |
| 7056546 | Stabilizer-free stabilized coffee aroma A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the los... | 06/06/2006 |
| 6960362 | Stabilized aroma-providing components and foodstuffs containing same Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing compon... | 11/01/2005 |
| 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 in an agglutinating amount, and reducing the water activity of the mix... | 12/07/2004 |
| 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 agents or mixtures thereof are absorbed into the puffable low expansion... | 10/19/2004 |
| 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 grains is increased, e.g. in the case of corn grains from 16 to more ... | 03/23/2004 |
| 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 feel and shelf stability. The germinated brown rice can be pr... | 10/07/2003 |
| 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 to be prepared at a temperature low enough to minimize dam... | 09/02/2003 |
| 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 the oligosaccharides and saccharides removed therefrom. The... | 08/14/2001 |
| 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 flour being produced by softening wheat in aqueous surroundin... | 09/19/2000 |
| 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, fluid-milk-infused cereal grains joined together. The cer... | 08/15/2000 |
| 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 beans, lentils and peas, etc. The leguminous food product ... | 07/18/2000 |
| 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 food products. The method reveals pressure cooking with a... | 12/07/1999 |
| 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 appearance and organoleptic texture of canned or conventionally pr... | 11/09/1999 |
| 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 heating in water at a temperature below 95° C. for a period of... | 10/26/1999 |
| 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 to the preheated water to lower the temperature thereof t... | 08/17/1999 |
| 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 weight average molecular weight is 0.30 to 1.10 million, t... | 04/20/1999 |
| 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 solution, the solution having a pH of 10-14 and comprisin... | 09/02/1997 |
| 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 between the material inlet and the material outlet for car... | 06/10/1997 |
| 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 0.4, respectively, and from 0.5 to 5 parts by weight of a veg... | 01/07/1997 |
| 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 having an amylose content of no greater than about two percent ... | 11/05/1996 |
| 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 rotation chamber is designed to form an outer boundary around... | 07/23/1996 |
| 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. The rice is kept at the boiling temperature in a heat-retain... | 06/27/1995 |
| 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 variety to less than about 20 wt. %, soaking the dried corn... | 04/25/1995 |
| 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 se. This peanut product can be produced by boiling and se... | 07/19/1994 |
| 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 of a brown rice starting material being substantially with... | 05/31/1994 |
| 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 container.... | 05/17/1994 |
| 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, carageenic acid and carboxymethylcellulose acid are indicated to be... | 05/03/1994 |
| 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 oilseeds for from 1 minute to 40 minutes at a temperature of... | 04/26/1994 |
| 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 then either contacting them or combining (i.e., mixing) th... | 12/07/1993 |
| 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, keeping the moistened grains at rest for a period of time, cooking the grains, dryi... | 08/31/1993 |
| 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 extruder at a die temperature ranging from 90° to 150° C. f... | 02/02/1993 |
