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| Number | Title | Issue Date |
| 7534458 | Process for producing rice flour and use thereof A process for producing rice flour, which comprises the steps of soaking material rice grains in water, crushing the resulting rice grains, penetrating α,α-trehalose or maltitol into the rice grains, partially drying the resulting rice grains, and milling the part... | 05/19/2009 |
| 7425344 | Process for producing a milled whole-grain wheat flour and products thereof A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from th... | 09/16/2008 |
| 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 |
| 7220443 | Method for making instant masa A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process... | 05/22/2007 |
| 7169417 | Calcium fortification of bread dough Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium... | 01/30/2007 |
| 7166313 | Calcium fortification of bread dough Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium... | 01/23/2007 |
| 7150892 | Method of thermally treating flour for hygienic purposes This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connecte... | 12/19/2006 |
| 7090887 | Oilseed processing Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over p... | 08/15/2006 |
| 7014875 | Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxylanase and endoamylase soluti... | 03/21/2006 |
| 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 70% with regard to the kernel, that one from a part feed of said flour... | 02/28/2006 |
| 7001939 | High amylose wheat starch and wheat containing the same Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained fr... | 02/21/2006 |
| 6986912 | Peanut powder compositions and methods of making same The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders. ... | 01/17/2006 |
| 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 process, the phase-separated supernate is retained for a subsequent ba... | 03/29/2005 |
| 6716471 | Peanut powder compositions and methods of making same A novel peanut powder composition comprising 50-70% by weight peanut powder, 15-25% fructose by weight, 6-10% by weight sugar and 2-6% by weight dextrose is provided wherein the peanut powder can be used in making flavorful foods and beverages. ... | 04/06/2004 |
| 6713112 | Meal cooler centrifugal separator A particulate capture system having a plurality of high speed rotating paddles for separating particulate from an air stream. The system includes an air circulating chamber within a centrifuge that separates a first portion of particulate trapped within an air strea... | 03/30/2004 |
| 6667069 | Methods for processing oat groats to have a toast flavor attributable to enhanced maillard products and products made by the methods Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds,... | 12/23/2003 |
| 6638552 | Glutenin genes and their uses The present invention is directed to methods of improving flour by altering glutenin content in seeds of plants, particularly wheat. The invention relates to methods of introducing a recombinant construct comprising a glutenin gene into a parental plant.... | 10/28/2003 |
| 6638554 | Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial xylanase as a processing aid. The low-temperature and near neutral-pH precooking with a xylanase effected a partial bran hydrolysis while a... | 10/28/2003 |
| 6610349 | Milled cereal by-product which is an additive for increasing total dietary fiber The present invention provides a high fiber additive composition which is a by-product of milling processes wherein the high fiber additive enhances the fiber content of a variety of products including flour, yoghurts, beverages, baking items, snack foods... | 08/26/2003 |
| 6482459 | Method for processing corn grit and product Corn grit is continuously processed to corn collects, or corn flour, by first treating the corn grit in a conditioner at a basic pH and a temperature in the range of about 180° F. to about 200° F. in the presence of steam and at a relatively low moistur... | 11/19/2002 |
| 6372281 | Process of milling hard white wheat and products thereof Improved wheat milling processes for the production of white flour involves selecting a hard white wheat variety for milling, milling the hard white wheat into white patent flour, isolating a high bran stream, size reducing the high bran stream and siftin... | 04/16/2002 |
| 6358550 | Dietetic maize tortilla Dietary maize or corn tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and finally mixing in a proportion of 40-45:60-55 grain/peric... | 03/19/2002 |
| 6344228 | Method for the production of pressure precooked and dehulled corn flour for tortilla Precooked and partially-dehulled masa flour for tortilla and the like is produced by pressure pre-cooking in a continuous process with saturated-steam. The precooking effects corn hull hydrolysis and partial cooking with a lime solution, reduced kernel wa... | 02/05/2002 |
| 6326045 | method for the production of precooked and dehulled corn flour for arepa and tortilla Precooked and dehulled corn flour for arepa and tortilla is produced in a continuous process. First, the whole cleaned kernel is wetted and crushed to obtain two fractions. The fine fraction only is air-dried and sieved, while segregating both fractions t... | 12/04/2001 |
| 6322836 | Continuous production of an instant corn flour for arepa and tortilla, using an acid-cooking Precooked and partially-dehulled corn flour is produced using an acid-cooking in a continuous process, by acid-precooking to effect corn hull hydrolysis with sodium metabisulfite or sodium hydrogen sulfite or sodium sulfite, with reduced kernel washing an... | 11/27/2001 |
| 6284299 | Method for processing oat groats to enhance desired maillard products to promote desired toast flavor in the groats and products made by the methods Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds,... | 09/04/2001 |
| 6265013 | Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products A process for the production of fresh masa, nixtamalized flour and derived produts is disclosed. Water-lime cooking of pericarp fractions of the corn, and appropriate hydration of the germ and endosperm fractions of the corn is achieved to prepare fresh m... | 07/24/2001 |
| 6221406 | Enzyme pre-granules for granular fodder The invention relates to the preparation of enzyme pregranules with stable activity which can be incorporated into particles of a granular animal feed. The invention further relates to the pregranules with stable activity which are obtained by the prepara... | 04/24/2001 |
| 6194016 | Extraction process and use of yellow mustard gum The present invention provides for optimal extraction conditions for extracting yellow mustard gum from yellow mustard bran to provide for high yield. The four variables examined were extraction temperature, pH, water:solid ratio and extraction time. Of t... | 02/27/2001 |
| 6139892 | Method of reducing the content of phytate and high degree of phytase in cereals and cereal products having a reduced content of phytate A method for reducing the content of phytate and/or salts thereof, formed by phytic acid, in cereal grains, whereby the cereal grains are subjected to a combined wet steeping and dry steeping in at least two successive cycles in that the cereal grains are... | 10/31/2000 |
| 6120811 | Microgranule for food/feed applications and process of making A microgranular enzyme composition having an average particle size of from about 20 to 400 microns is disclosed. The microgranular composition has low dusting, high blendability and quick dispersion characteristics particularly beneficial to the food and/... | 09/19/2000 |
| 6083547 | Method for obtaining a high beta-glucan barley fraction The present invention relates to a method for producing a barley fraction which has an increased amount of beta-glucan, at least 25% more than the barley flour used to form the barley fraction, an improved mouthfeel, and a viscosity higher than the barley... | 07/04/2000 |
| 6068873 | Process for the production of masa flour This invention is directed to a continuous process for the production of flour and dough using separate components of cereal grain. Masa flour and dough is made by blending component parts of corn kernels, hydrating the blend, tempering the blend and cook... | 05/30/2000 |
| 6056990 | Milled cereal by-product which is an additive for flour and dough An additive composition made from milled cereal by-products. The additive is for enhancing the strength and/or stability of tortillas and related products. The additive composition comprises a cooked cereal by-product which includes gelatinized edible sta... | 05/02/2000 |
| 6025011 | Process for producing nixtamal and masa flour Whole kernel corn is ground and sifted to separate a coarse particle fraction which is then heated with lime and water to a temperature of at least 71° C. and below 100° C., preferably about 99° C. or less, for up to about 15 minutes. A fine particle f... | 02/15/2000 |
| 6010736 | Steamed durum wheat flour There is disclosed a steamed durum wheat flour having a gluten vitality of 0.70-0.95 based on that of untreated durum wheat flour and a gluten swelling power of 1.05-1.30 based on that of untreated durum wheat flour. The steamed durum wheat flour is suita... | 01/04/2000 |
| 6004612 | Production of shredded snacks with chip-like appearance and texture Thin, crisp, baked snacks having a chip-like appearance are continuously produced from a cooked, shredded laminate by substantially compressing the laminate without deleteriously affecting the attainment of a substantially uniform, visually apparent shred... | 12/21/1999 |
| 5997917 | Processed oats and a method of preparing the same Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats w... | 12/07/1999 |
| 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 |
| 5874122 | Steamed wheat flour for fry-cooking which is suitable for use in reheating in a microwave oven and production process thereof A steamed wheat flour for use in the fried good to be reheated in an microwave oven contains starch not substantially converted into alpha starch, and has a gluten vitality of 0.80 to 0.92 based on that of untreated wheat flour and a gluten swelling power... | 02/23/1999 |
