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| Number | Title | Issue Date |
| 8114462 | 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 are provided. Heat conditioned dehulled oats are dry milled to form a ... | 02/14/2012 |
| 8097290 | 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 are provided. Heat conditioned dehulled oats are dry milled to form a ... | 01/17/2012 |
| 8080274 | Dry corn mill as a biomass factory Novel grain products are disclosed. Modified de-oiled distillers dried grains that include stillage obtained from anaerobic digestion of the oil cake are provided. In various embodiments, the modified de-oiled distillers dried grains may be the stillage from anaerob... | 12/20/2011 |
| 7976888 | Methods for preparing oat bran enriched in beta-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 are provided. Heat conditioned dehulled oats are dry milled to form a ... | 07/12/2011 |
| 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 flaxseeds, tempering the harvested flaxseeds by sufficiently increasin... | 09/29/2009 |
| 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 modified, such as by boiling, soaking or steaming, to achieve a predetermine... | 08/25/2009 |
| 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 are provided. Heat conditioned dehulled oats are dry milled to form a ... | 02/24/2009 |
| 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 nano bran fine particles carrying positive charges and having water a... | 11/25/2008 |
| 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 following ingredients, calculated in terms of the total weight of the mixtu... | 10/14/2008 |
| 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 rice kernels are partially hydrated, bumped, partially dehydrated and f... | 08/26/2008 |
| 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 preferred embodiment the product can be prepared by cooking the constitu... | 07/08/2008 |
| 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 acrylamide. The method relies on the manipulation of various unit operation... | 07/01/2008 |
| 7351439 | Process for producing high-moisture, smooth-textured shaped cereal foods The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a tr... | 04/01/2008 |
| 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 amount of these constituents provide for a high viscosity and are suitabl... | 01/22/2008 |
| 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 preservation at room temperature. The process includes treating ginseng, jujube ... | 01/01/2008 |
| 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 cooking apparatus includes a cooking cavity that contains food to be c... | 09/11/2007 |
| 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 in determined industrial wastes, permitting the use of by-products. T... | 08/14/2007 |
| 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. ... | 06/05/2007 |
| 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 conventional germinated brown rice, by controlling the conditions for the germin... | 05/15/2007 |
| 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 viscosity fiber system is soluble fiber. The second component of the ind... | 02/27/2007 |
| 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 carried out at elevated temperature and the binder is liquid at elevate... | 01/30/2007 |
| 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 and dairy milk. Also disclosed is a process for preparing the product,... | 01/09/2007 |
| 7147882 | Process for preparing hypoallergenic and reduced fat foods Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the fun... | 12/12/2006 |
| 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 hypothalamus in the brains of these patients and enhance their appetite as... | 11/28/2006 |
| 7138519 | Process for extraction of β-glucan from cereals and products obtained therefrom A process for obtaining β-glucan from cereal grain, such as barley and oats. A β-glucan product obtained by the process. Uses of the β-glucan product as a food ingredient and for treating various diseases or disorders. The process includes the steps of forming fl... | 11/21/2006 |
| 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 fiber having a particle size of less than about 100 microns, combini... | 10/03/2006 |
| 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 conventional flour milling. The wheat kernels are treated with a peroxide... | 09/05/2006 |
| 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 millable vegetable. The vegetable powders can have improved processing c... | 08/29/2006 |
| 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 |
| 7067304 | mutants and their use in preparing fermentation products having blood pressure lowering activity The invention relates to Monascus purpureus mutants, which are useful in the preparation of fermentation products having blood pressure lowering activity with a very low amount of citrinin. The invention also provides a process for preparing the fermen... | 06/27/2006 |
| 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 conveyor and a transition conveyor for transporting the horizontally dispose... | 05/23/2006 |
| 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 characteristic texture. The improved process includes: adding extra wat... | 05/02/2006 |
| 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 |
| 7029720 | Decorticated finger millet () 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 prepared by hydrating the millet near to its saturation moisture conten... | 04/18/2006 |
| 7022369 | Method of preparing nutritional legume product A nutritional convenient food product which enhances and defeats endogenous anti-nutritive factors in a whole food or base product by processing the whole food product by initially cleaning and breaking dormancy of the product, soaking and germinating, followed by a... | 04/04/2006 |
| 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 rice is polished by a rice-polishing machine while remaining the ger... | 03/07/2006 |
| 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 |
| 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, and a processed source of soluble fiber. The bread product has a total ... | 01/10/2006 |
| 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 organic brown rice syrup and organic rice protein concentrate as major ... | 08/02/2005 |
| 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 and are resistant to chipping or flaking off. Methods are provided for ... | 06/14/2005 |
