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| Number | Title | Issue Date |
| 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 |
| 7419694 | Process for producing an ultrafine-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... | 09/02/2008 |
| 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 |
| 7261912 | Method of producing useful products from seawater and similar microflora containing brines A process is provided for the recovery of useful products, including fertilizers and nutritional supplements, from the organic matter and minerals contained in seawater and other brines. The dissolved organic carbon-based chemicals and suspended particulate carbon-b... | 08/28/2007 |
| 7074444 | Method for producing a dehydrated whole food product A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significan... | 07/11/2006 |
| 7074450 | Dehydrated mash potato product and process A method for making a dehydrated mashed potato product by cooking fresh potatoes including defects, ricing the cooked potatoes by urging the same through multiple openings in a ricing barrier to form riced moist potato pieces exiting the ricing barrier separated fro... | 07/11/2006 |
| 7029716 | Method and system for producing a dehydrated whole food product A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with cir... | 04/18/2006 |
| 7026006 | Dehydrated mash potato process Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more ... | 04/11/2006 |
| 6994880 | Process for preparing dehydrated potato flakes Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. ... | 02/07/2006 |
| 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 |
| 6818240 | Process for the production of Masa flour and dough This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ flour. The endosperm/germ flo... | 11/16/2004 |
| 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 |
| 6645546 | Process and apparatus for producing fiber product with high water-binding capacity and food product made therefrom A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot... | 11/11/2003 |
| 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 |
| 6541056 | Malted beverage powder and process The present invention relates to a malted beverage powder and a process for preparing it. In the process of the present invention, liquid beverage ingredients and a first portion of dry malted beverage ingredients are wet mixed to provide a wet mixture ha... | 04/01/2003 |
| 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 |
| 6482457 | Method for producing a reconstitutable dehydrated food product A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating mem... | 11/19/2002 |
| 6416802 | Method of making quick cooking and instant rice The invention provides a process for the preparation of quick cooking rice having a natural appearance and smooth mouthfeel. The rice is produced by mechanically manipulating wet rice at a moisture content of from more than 17% to 32% by weight, preferabl... | 07/09/2002 |
| 6391355 | Method for making crunchy bacon bits A method of making crunchy bacon bits from raw bellies. The raw bellies are sized and mixed with water and curing ingredients to form a product mixture. The product mixture is placed in a vessel with agitation. Then, the mixture is heated to above 120° F... | 05/21/2002 |
| 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 |
| 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 |
| 6312747 | Process for making dehydrated potato flakes Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared by steam cooking raw potato pieces, mashimg, drying and comminuting in... | 11/06/2001 |
| 6238719 | High viscosity cereal and food ingredient from viscous barley grain Disclosed are highly digestible barley flakes and kibbles which have elevated levels of long chained beta glucan fibers (1 mm to 6 mm long, 2 microns to 10 microns wide) providing these cereal foods and food ingredients with clinically active hypocholeste... | 05/29/2001 |
| 6168811 | Fortified edible compositions and process of making This invention discloses an edible composition containing agglomerated granules which, when added to an edible composition, substantially do not alter its sensory characteristics and a process for producing such edible compositions. This invention also di... | 01/02/2001 |
| 6123980 | Preparing granulated sugar blends and products A method of preparing a granulated sugar blend provides a homogenous flowable product. The pulverized sugar is mixed with a wetting agent and granulated at low pressure. The additives to form the blend may include flavors, fragrances, colorings, functiona... | 09/26/2000 |
| 6104966 | Primal tracking A method and system for tracking and identifying food products as they are being processed is disclosed, wherein no tags or encodings are attached to the food products, and wherein there is no extraneous manipulation of the food products. The tracking sys... | 08/15/2000 |
| 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 |
| 6063429 | Method of making a food product from citrus pulp A method for making a food product for human consumption includes the steps of reducing a particle size of pasteurized citrus pulp cells to a predetermined particle size distribution. The reduced-size cells are blended with a sweetener and a concentrate h... | 05/16/2000 |
| 6004594 | Process of producing an encapsulated emulsifier in a carbohydrate matrix Compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 μm>... | 12/21/1999 |
| 5871802 | Animal feed pelleting process and animal feed pellets produced therefrom A method of producing animal feed pellets wherein solid and liquid ingredients of the feed are premixed except for a liquid binder ingredient which is mixed in last. The resulting mash is extruded in a ring die pellet extruder without steam conditioning a... | 02/16/1999 |
| 5851575 | Method for drying and processing raw food material A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying ch... | 12/22/1998 |
| 5744188 | Process for preparing dehydrated bean products Disclosed is a process for preparing rapidly reconstitutable, dehydrated legume products. Raw legumes are hydrated by treating, first with an alkaline solution to raise their pH to from about 6.7 to about 7.7 and their moisture content by at least about 5... | 04/28/1998 |
| 5603979 | Low fat peanut butter-like product being shelf stable at room temperatures and method for making the same A water-based, low fat, peanut butter-like product having a pleasing texture and mouth-feel and being shelf stable at room temperatures and a method for producing the same. The peanut butter-like product includes defatted peanut flour, water, a humectant,... | 02/18/1997 |
| 5480672 | Process for making preserved edible foods from rootcrops A process for the production of an edible food supplement preservative from a rootcrop by processing such rootcrop into dry powder, the process steps including, placing the rootcrop in a closable vessel, subjecting the rootcrop to chopping or cutting whil... | 01/02/1996 |
| 5441758 | Process for preparing no or low fat potato chips and straws Potatoes are blanched, washed, treated with amylase, dehydrated, hydrated to 12% to 30%, tempered to a uniform moisture and toasted at 140° C. to 220° C. to about 2% moisture. The resulting product is flavored, salted and may have controlled amounts of ... | 08/15/1995 |
| 5403606 | Process of making enriched artificial rice A process of making an enriched artificial rice product comprising by dry weight 50% to 98% of at least one starch or starch derivative, 2% to 45% of at least one enriching material, and 0.1% to 10% of at least one gelling hydrocolloid whereby the enriche... | 04/04/1995 |
| 5399350 | Proteinaceous oil spill dispersant The present invention relates to a substantially intact proteinaceous particulate material that is effective as an oil spill dispersant composition. In a preferred respect, the invention is a grain product (such as oats) from which lipids are removed thro... | 03/21/1995 |
