3991 results about "Cereal grain" patented technology

Breed-specific dog food formulations that comprise chicken meat as the major ingredient, rice as the predominant (or sole) grain source, fruit and/or vegetable fiber as the primary or sole fiber source, unique fat and antioxidant blend, vitamins, herbs and spices, carotenoids, and no corn or artificial colors, preservatives, flavors or sugars are provided.

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber.

A method for segregating qualities of an agricultural product during processing of the product comprises the step of setting a desired range of a measurement value (2). The measurement value represents a property of the product and defines a first quality of the product for which the measurement value is inside the range and a second quality of the product for which the measurement value is outside the range. The method further comprises the step of analyzing (4) the quality of the product that is being processed. The step of analyzing comprises the steps of continuously extracting samples of the product (4a), irradiating each sample by electromagnetic radiation (4d), spatially separating electromagnetic radiation of different wavelengths (4e), and detecting electromagnetic radiation emitted from the sample (4f). The step of detecting produces intensity signals indicative of detected electromagnetic radiation of different wavelengths. The step of analyzing further comprises the steps of determining a sample value of said property of the product from the intensity signals, and determining a measurement value (4g) from at least one sample value. The method further comprises the step of separating the product of said first quality from the product of said second quality on the combine.

A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

A process for the fractionation of valuable fractions from cereal brans (e.g. wheat, barley and oat brans, and rice polish) is described. In particular, this invention describes a two step process, in which the said bran is first subjected to a combination of enzymatic treatment and wet milling, followed by sequential centrifugation and ultrafiltration, which aims at physically separating the main bran factions, i.e. insoluble phase (pericarp and aleurone layer), germ-rich fraction, residual endosperm fraction and soluble sugars. A second step consists of fractionating cereal brans substantially free of soluble compounds, hence insoluble phase from the above-mentioned first step, by enzymatic treatment with xylanases and/or beta-glucanase and wet milling, followed by sequential centrifugation and ultrafiltration, which aims at physically separating the main fractions, i.e. insoluble phase (remaining cell wall components), protein-rich fraction, soluble hemicellulose and oligosaccharide, and therefore maximizes the extraction rate of valuable cell wall components and aleurone cells from previously cleaned bran.

A composition and method of making a processed cereal piece fortified with a metal amino acid chelate is disclosed and described. A processed cereal piece and one or more metal amino acid chelates may be combined by either 1) admixing the metal amino acid chelate(s) into the dough, flour or other precursor prior to toasting and/or otherwise cooking; and/or 2) coating the processed cereal piece with the metal amino acid chelate(s).

Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of milled whole grain durum flour, white-like whole grain durum products including white-like whole grain durum breads can be prepared that satisfy generally accepted color and baking performance characteristics for traditional white breads.

The present invention relates to the production of a highly digestible, mid-level protein DDGS from corn endosperm, and more particularly to a method for the recovery of mid-level protein DDGS by using: (i) dehulling and degermination to isolate a low fat, low fiber corn endosperm fraction, (ii) enzymatic hydrolysis to solubilize and alcoholic fermentation to assimilate the starch and non-starch carbohydrates present in the corn endosperm, and (iii) filtration, centrifugation and/or evaporation to recover the dealcoholized insoluble and soluble solids that remain after fermentation of the corn endosperm. The product of the present invention contains less than about 5.0 weight percent starch, from about 40.0 to about 52.5 weight percent protein, from about 4.5 to about 8.5 weight percent fat, from about 3.0 to about 6.0 weight percent crude fiber, and from about 78.0 to about 90.0 percent total digestible nutrients.

A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The composition includes minerals, about 30% wt/wt protein, about 30-40% insoluble fiber and about 2-3% of fructo-oligosaccarides.

The present invention relates to a method for controlling heavy metal cadmium content in the rice, belonging to the field of paddy rice planting technology. It is characterized by that in the course of land preparation before rice field seedling transplantation the ferrochelate can be applied into the soil, and said ferrochelate and the soil are uniformly mixed; and in the spike formation stage and filling stage of rice the ferrochelate also can be respectively applied in the rice field. Said method can make cadmium content in the rice be less than 0.2mg/kg.

A ready to eat breakfast cereal is prepared by coating dried cereal base pieces food pieces with a low sugar sweetener in powder form such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The cereal is pre-coated with a liquid oil for better adhesion of the powdered low sugar sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.

The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal/plants includes the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants. Whereby, a fermentation period can be shortened, and food deterioration and the growth of pathogenic microorganisms can be suppressed. Further, adding the fermented edible plants or edible animal/plants produced by the above-described method into foods can provide storage stability, increase bioavailability, and improve flavor.

Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of both insoluble and soluble fiber as well as high levels of protein. The cereals contain about 5 to 15% (dry weight) insoluble fiber; 5% to 15% soluble fiber in an excess of insoluble fiber; 15% to 30% (dry weight) plant protein and the balance cereal ingredients especially rice and wheat flour. The soluble fiber is preferably provided at least in part by inulin ingredient that can be incorporated into the dough and/or topically applied.

The invention relates to a coarse grain biscuit and a preparation method thereof. The formula of the coarse grain biscuit comprises 15 to 18 percent of coarse grain special flour, 30 to 38 percent of gluten flour, 8 to 15 percent of edible vegetable oil, 12 to 20 percent of white granulated sugar, 2 to 3 percent of dried whole milk, 0.2 to 0.25 percent of sodium bicarbonate, 0.2 to 0.35 percent of ammonium bicarbonate, 0.1 to 0.25 percent of edible salt, 0.1 to 0.25 percent of coarse grain essence, 2 to 3.5 percent of egg and the balance being water. The preparation method comprises the following steps that: needed raw materials are taken and mixed in advance by means of dry powder; a mixed liquid is prepared and then is added in the premixed dry powder so as to be mixed; water is added in the mixture so as to knead the mixture into a dough; the dough is kneaded, fermented and pressed into a dough which is fed into an oven to be roasted; and the roasted dough is coated with palm oil after and is packaged after airing. The coarse grain biscuit adopts coarse grain special flour made of coarse grain of natural corns, beans and tubers, and has easily controlled mixture ratio of raw materials, low cost and stable quality; moreover, the coarse grain biscuit is suitable for large-scale production, and has a nice chewy texture and the efficacies of heal care and weight reducing.

The invention relates to the field of preparation of food. For solving the problems that the conventional noodles have low nutritional value and are not suitable for all people, the invention provides a method for preparing noodles. The method comprises the following steps of: selecting mild nature food materials as raw materials, namely 60 to 85 weight percent of cereal flour, 6 to 15 percent of vegetables, 4.2 to 12 percent of fruit, 2.4 to 5 percent of wild vegetable, 1.4 to 4.7 percent of dry fruit and 1 to 3.3 percent of dry mushroom, wherein the cereal flour comprises wheat flour which accounts for 55 to 73.4 percent of the weight of the raw materials, and the vegetables comprise cabbage, green vegetable, bean vegetable and tuber vegetable; grinding the bean vegetable, the dry fruit and the dry mushroom into powder, and mixing the powder and the cereal flour to form mixed flour; mixing the cabbage, the green vegetable and the tuber vegetable together, squeezing into vegetable and fruit juice, and adding edible clear water into the vegetable and fruit juice to form diluted vegetable and fruit juice, wherein the proportion of the mixed flour to the diluted vegetable and fruit juice is 1,000g/420ml-1,000g/450ml; and adding the diluted vegetable and fruit juice into the mixed flour, stirring uniformly, and preparing the noodles. The noodles prepared by adopting the method have balanced nutrition, and are suitable for all people.

A cereal grain kernel coated with a metal amino acid chelate, a method for mineral or metal fortification of cereal grain kernels and a coating composition is disclosed. Unlike other metal or mineral fortificants, cereal grain kernels may be coated with iron, calcium, zinc and/or other metals in the form of an amino acid chelate without pulverizing individual kernels. Further, the coated kernels are stable, palatable and contain highly bioavailable metals.

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 the ultrafine-milled whole-grain wheat flour. The process can be used for producing an ultrafine-milled coarse fraction. Further, using the process with a variety of other grains is discussed.