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| Number | Title | Issue Date |
| 7704541 | Steam crushed whole grains A steam crushed whole grain for reducing the wetting time necessary prior to use of a whole grain baking ingredient in a baking application. A whole grain kernel is formed into a whole grain flake with a plurality of exterior fractures. As the flake is formed, the f... | 04/27/2010 |
| 7371422 | Cereal grain kernels fortified with iron and calcium Described are cereal grain kernels fortified with iron and calcium. Also described is a process for making cereal grain kernels fortified with iron and calcium, the process comprising providing cereal grain kernels and mixing said kernels with a composition comprisi... | 05/13/2008 |
| 7148451 | Rice cooker When water temperature is high and time germinating step is short, it is hard to cook freely to individual preference, and water turbidity and bad smell are likely to occur. By germinating with immersing brown rice or rice with the germ in water at 28 to 34 degrees ... | 12/12/2006 |
| 7147363 | Device for thermal treatment of flour for hygenic 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... | 12/12/2006 |
| 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 |
| 6713099 | Masa based food products modified with an enzyme or a reducing agent The invention provides a masa foodstuff, methods of making and uses thereof. ... | 03/30/2004 |
| 6685979 | Germinated brown rice with good safety and cooking property, process for producing the same, and processed food therefrom The invention relates to: germinated brown rice having a degree of starch gelatinization of from 30 to 90%, a water content of from 20 to 70%, an -amylase activity of not greater than 5 IU/g, and a population of attached microorganisms of not great... | 02/03/2004 |
| 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 |
| 6610345 | Method of manufacturing no-bran cereal A method of and an apparatus for manufacturing no-bran cereal such as no-bran rice which require no washing before cooking. With the method and the apparatus, bran stuck on a surface of a grain of the polished cereal is easily removed without imparting an... | 08/26/2003 |
| 6586036 | Process for increasing the rate of hydration of food crop seeds A process for significantly increasing the rate of hydration of food crop seeds, such as brown and wild rice, without loss of the nutritious and beneficial portions of the seeds, is disclosed. In this process, the seed of interest is bombarded with an abr... | 07/01/2003 |
| 6562396 | Method and installation for converting and preparing rice and converted rice grain lot The invention concerns a rice-converting installation comprising a chamber with an inlet and an outlet, means for heating the chamber and means for causing the chamber to vibrate and passing rice therein from the inlet to the outlet.... | 05/13/2003 |
| 6551649 | Fast cooking converted rice The invention concerns the use of rice having an amylose content less than 15 wt. % for preparing converted rice capable of being cooked in five minutes.... | 04/22/2003 |
| 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 |
| 6129937 | Flavoring agent Flavoring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of these sprouts is envisaged with at least one microorganism, ... | 10/10/2000 |
| 6103229 | Regulator gene from Ustilago maydis The invention relates to a regulatory nucleic acid fragment from Ustilago maydis and to its use.... | 08/15/2000 |
| 6013291 | Microwave popcorn with liquid fat and method of preparation Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60° F.) such as from winter storage. The methods employ low levels (1% to 20%) of an oil ingredient having a melting point of ࣘ60° ... | 01/11/2000 |
| 5897894 | Microwave popcorn with coarse salt crystals and method of preparation Microwave popcorn articles which upon microwave heating provide popcorn having enlarged salt particles that provide popped popcorn more reminiscent of at-home, stove-top prepared popped popcorn. The articles comprise any conventional microwave popcorn bag... | 04/27/1999 |
| 5591475 | Highly water absorbed rice, method for producing same and application of same A method for making hydrated rice by preparing in a first stage a hydrated rice of a water content of 38 to 115 parts by weight of water to 100 parts by weight of rice, using hot water, steam and/or steam under pressure, subjecting the resulting hydrated ... | 01/07/1997 |
| 5387430 | By-product fractions from debranned wheat Selective removal of the bran layers from wheat kernels prior to tempering results in the recovery of specialty bran products consisting of the seed coat, nucellar and aledrone layers of the removed bran coat. The removed layers have a protein content of ... | 02/07/1995 |
| 5350592 | Method of stabilizing vegetable products in a retort-processed cheese and vegetable product A method of preparing a stable cheese and vegetable-containing product includes contacting relatively acidic (e.g. canned, drummed or jarred) vegetables with a buffer solution to equilibrate the vegetable matter at a pH which is compatible with the dairy ... | 09/27/1994 |
| 5350593 | Dietary fiber derived from tapioca and process therefor Dietary fiber are derived from the tapioca pulp fiber that is a by-product of tapioca starch milling operations. The tapioca fiber may be refined through an enzymatic destarching step to provide a fiber comprising at least 70% total dietary fiber, of whic... | 09/27/1994 |
| 5320860 | Retort-stable low solid cheese base composition A cheese base (cheese dip) composition has a low total solids content, a low cheese content, a low reducing sugar content and is stable to relatively high heat retort conditions.... | 06/14/1994 |
| 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 |
| 5275836 | Process for treating brown rice and product thereof A rice product prepared from brown rice grains by milling brown rice grains to remove a controlled proportion of the bran layer therefrom whereby from 2% to 10% of the total weight of the rice grains is removed; hydrating the grains to increase their moisture ... | 01/04/1994 |
| 5268186 | Product and process of making heat stable flavors containing fatty acids Heat stable flavor compositions are disclosed containing a flavor having a free fatty acid as an essential flavor component in a multivalent metal salt as the heat stabilizer for the fatty acid. The flavor is stabilized against development of obnoxious od... | 12/07/1993 |
| 5242693 | Protein curuculin and application of the same A protein curuculin obtained by extracting from fresh Curculigo latifolia fruits or dried fruits thereof with an aqueous solution of a salt of a concentration of at least 0.01M; a taste-modifier for a sour material comprising fresh Curculigo latifolia fru... | 09/07/1993 |
| 5230915 | Process for preparing a powdered cooked cured-meat pigment The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosat... | 07/27/1993 |
| 5211983 | De-vitalized seed product A devitalized popcorn seed product, exhibiting substantially the same popping performance as nondevitalized seed, which has a moisture content from about 12% to about 16%, and which is essentially free of non-inert treatment gases, and is essentially unal... | 05/18/1993 |
| 5176937 | Reinforcer for taste-modifier A reinforcer for a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom, which comprises a material capable of lowering the concentration of divalent metal ions in the mout... | 01/05/1993 |
| 5063079 | Method of producing shelf stable wheat germ An improved wheat germ having longer shelf life by reason of its having been steamed under conditions sufficient to remove sulfhydril therefrom including venting about 0.2 to 0.4 pounds of steam condensate per pound of treated wheat germ during the steami... | 11/05/1991 |
| 4978555 | Method for de-vitalizing seed A method for devitalizing a seed product, using inert gas and heat without substantial loss of said product quality is provided. The method is especially useful for devitalizing corn seed used for popcorn, without loss of popping performance.... | 12/18/1990 |
| 4886675 | Fast-cooked granular rice product and method of production thereof Fast-cooked granular rice product, consisting of the rice components obtained as byproducts in producing table rice from raw rice and comprised of husking flour, scouring flour, polishing flour and broken rice, including 20 to 40% by weight of water, rela... | 12/12/1989 |
| 4687669 | Process for production of enriched rice or barley Polished rice or barley enriched with nutrients, said nutrients being fixed in and on the grain by coating an oil/fat and a wax which do not melt at ordinary temperature but melt on heating. Said enriched polished rice or barley has essential nutrients in... | 08/18/1987 |
| 4657770 | Accelerated staling of starch based products The process of staling of starch based food products, including baked or extruded breads and cooked pasta or rice, can be accelerated over the conventional method of holding at room temperature by use of a time-temperature-moisture protocol whereby, for e... | 04/14/1987 |
| 4495207 | Production of food-grade corn germ product by supercritical fluid extraction A high-protein, food-grade product is prepared by defatting dry-milled corn germ fractions with carbon dioxide under supercritical conditions. The residual lipid and peroxidase activity responsible for development of off-flavors during storage are reduced... | 01/22/1985 |
| 4450181 | Method of humidifying polished rice A method of humidifying polished rice wherein moisture is added continuously to the same polished rice and caused to be absorbed thereby by adding moisture proportionally in the amount of moisture with respect to time such that the amount does not exceed ... | 05/22/1984 |
| 4371551 | Malt-like flavor from cereal grain root cultures A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The culture... | 02/01/1983 |
| 4361593 | Process for preparing dry quick-cooking parboiled rice and product thereof The principal objects of the present invention are to provide an improved dry parboiled rice product and a process for preparing it, wherein the rice can be rapidly rehydrated for consumption, but yet is relatively non-starchy. This is achieved by modifyi... | 11/30/1982 |
| 4356209 | Food coloring and flavoring agent from defatted wheat germ A process for converting defatted wheat germ to a brown cocoa-like flavoring agent for foods which can serve as a replacement of 50% or more cocoa or chocolate without deleterious effect on expectable flavor and color, but with cost reduction of better th... | 10/26/1982 |
| 4315038 | Process for preparing protein flour from brewery waste Trub obtained from the wort kettle of a brewing system is rich in protein and thus can be used in human foods. The trub is processed to yield a trub flour by extraction with an azeotropic mixture of isopropanol and water, and drying to remove the solvent ... | 02/09/1982 |
