4159 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.

The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fibre content. In each case the source of dietary fibre is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

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.

The present invention relates to a cat litter formed from an amount of starch material and, optionally, a filler material, whereby the cat litter contains an amount of gelatinized starch equal to at least 30% by weight of each cat litter particle, and has a bulk density ranging between about 250 kg / m3 and about 300 kgm / m3, and an absorption capacity ranging between about 100% and about 140%. This invention also relates to a method of forming the cat litter, with it preferred that the cat litter be formed from a corn flour byproduct and a wheat middling byproduct.

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.

The invention discloses weight losing meal-replacing powder. The weight losing meal-replacing powder consists of the following components in part by weight: 15 to 50 parts of protein substance, 20 to 60 parts of functional sugar, 13 to 30 parts of water-soluble grain dietary fiber, 1 to 20 parts of water-soluble fruit dietary fiber, 2 to 30 parts of water-soluble vegetable dietary fiber, 0.05 to 0.18 part of vitamin bag, 5 to 20 parts of mineral bag and 0.1 to 0.5 part of spice. The meal-replacing powder is a special product developed for obese people who are usually busy in life, take less exercise and have irregular diet. After being taken, the meal-replacing powder produces strong satiety, inhibits appetite, does not cause malnutrition, has smooth mouthfeel, and can replace lunch or supper.

A self-contained hydroponic growing enclosure and method for the fabrication of animal feed grass from seed is described. The enclosure is a self-contained enclosure which is insulated and which can be transported or assembled on site and which is independent of outside climatic conditions. Seed is stored in an isolated portion of the enclosure and fed to germination tanks in predetermined quantities where the seeds are germinated for a predetermined period of time. The tanks are then drained of their iodine-treated water and the germinated seeds are placed in predetermined quantities onto trays which are placed at an inlet end of a racking system. Trays are removed with grown grass at a harvest outlet end of the racking system in the same sequence as they are placed at the inlet end, so that there is a continuous daily supply of feed grass. Light walls are provided on opposed sides of the racking system to illuminate the beds. Conditioned air is also convected through the racking system from the inlet end to the outlet harvest end and the air flow distributes carbon dioxide generated in an inlet end section by the germinating seed grain, over the entire growing beds. The beds are also sprayed with water and the air flow is reconditioned by an air conditioning unit, filtered to remove bacteria and recirculated through the racking system. More specifically, the production system uses feed-quality barley for growing in tray beds to produce approximately 2,200 pounds of feed grass per day in a 7-day cycle from seed to feed.

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.

Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg / cm3.

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).

The invention discloses a matrimony vine composite health care enzyme and a preparation method thereof. The matrimony vine composite health care enzyme comprises the raw materials of 1-16 parts of matrimony vine, 0-12 parts of red date, 0-1 part of licorice, 0-4 parts of black rice, 0-2 parts of white hyacinth bean, 0-5 parts of oat, 0-5 parts of tartary buckwheat, 0-3 parts of cassia seed, 0-1 part of chrysanthemum, a lot of honey, a lot of granulated sugar, a lot of high fructose corn syrup and a lot of oligosaccharide. The method comprises the following steps: beating matrimony vine and red date, extracting chrysanthemum and licorice, immersing the cereal and steaming, inoculating Aspergillus oryzae and Kluyveromyces Marxianus yeast and fermenting, and performing pulp refining, sterilizing a mixed liquor, and inoculating lactics for enclosed insulation and fermentation to obtain the matrimony vine composite health care enzyme. The matrimony vine composite health care enzyme stock solution can be prepared to a matrimony vine composite health care enzyme concentrated slurry, an enzyme paste and enzyme powder, and the enzyme powder can be prepared to a matrimony vine composite health care enzyme effervescent tablet, a particle electuary, a chewing tablet, a lozenge and a capsule.

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 invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power bar type compositions, in shake-and-bake type compositions, and in meat analogue veggie-burger type compositions. The inventive toasted full fat, enzyme active soybean flakes are prepared by subjecting full fat, enzyme active soybean flakes made from dehulled soybeans to relatively high heat from dry heated air for a relatively short time while moving on and / or above a moving or vibrating surface. The invention further relates to use of the inventive toasted soybean flakes in soybean flakes-potato flakes compositions, and said compositions per se.

The invention discloses a solid fermentation method for cordyceps sinensis. The method adopts fermented liquor the seed lot of which is Hirsutella sinensis Liu, Guo, Yu et Zeng as a liquid strain to enable cordyceps sinensis to be fermented and produced on a solid culture medium taking grains as the matrix by pouring or blending inoculation. The method combines the advantages of both liquid fermentation and solid fermentation. The method has the advantages of short strain cultivating time, high activity and good flowability and many development points and has the characteristics of small investment of production equipment, low energy consumption, no waste liquor discharge, easy storage of products and the like. The final product of the invention is the grain being rich in cordyceps sinensis and can be directly used as raw material of health-care food.

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.

Nutrient clusters for food products, such as for addition to Ready-To-Eat cereals, are made in the form of aggregates or clusters comprising a first particulate component; a nutrient powder blend, and sufficient binder to adhere the powder to the particulates. The nutrient clusters are in the form of pieces each weighing from about 0.3 to 5 g. and having a moisture content of about 2% to 10%. Such nutrient clusters are prepared by applying a liquid binder to the particulates to form sticky particulates, adding a powdered nutrient blend, and curing the mixtures to form hardened dried nutrient clusters. The nutrient cluster can contain 100% US recommended daily allowance of essential vitamins and minerals and can contain added macronutrients such as soy proteins, soluble fiber, and / or calcium in nutritionally dense form in as little as 5 to 15 g of nutrient clusters. The clusters find particular suitability for use in providing to-order customized cereal products in response to particular customer requirements for nutrition.

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.

The present invention provides a flavoured milk or milk beverage containing grain granules. Its raw material composition contains (by wt%) 30-98.9% of milk, 0.1-5% of stabilizing agent, 1-20% of grain granules and 0-68.9% of water. The described stabilizing agent is formed from thickening agent and emulsifying agent according to the weight ratio of 1:0-3. Besides, said invention also provides its production method and concrete operation steps.

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.

Food products containing whole chia seeds or a gluten-free agglutinant derived therefrom are made by mixing a food material with water, adding whole chia seeds or an agglutinant derived therefrom in an agglutinating amount, and reducing the water activity of the mixture. Other ingredients such as honey, syrups, and sprouted grains can also be mixed with the chia seeds. The gluten free varieties are of especial value for those individuals who are allergic to the gluten in wheat and other grains.

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.

A system for controlling the loading of grain in a grain bag is described. The system includes a grain cart, a tractor attached to the grain cart, and a grain bagger with an attached grain bag. The grain bagger further comprises a steering and steering control systems and a braking and braking control system. A hopper connected to the grain bagger receives grain from an auger connected with the hopper and auger and defines a loading position in which a distal end of the auger is positioned relative to the hopper such that grain transfers from the auger into the hopper. A controller provides velocity and steering commands to the tractor and a coordinated movement system connected to the controller receives position information as to the auger and hopper and provides course adjusting information so as to maintain the auger and hopper in the loading position.

Methods for providing cooked rice with enhanced levels of fiber, wherein the fiber-containing cooked rice is suitable and especially adapted for use in preparing fiber-containing rice-based cereal products and especially for preparing fiber-containing puffed rice-based cereal products, are provided.