Abstract:
Disclosed is a process for reconstituting a stable grain product. In the invention, a stable, at least partially cooked grain, having a water activity of no more than about 0.65 is exposed to thermal energy whereby the surface of the grain is at a temperature of from about 140 to 200 DEG F. The heat treated grain is thereafter milled, flaked or puffed within a set period. The process has particular application for the manufacture of R-T-E cereals.
Abstract:
Ready-to-eat cereals containing psyllium are described. The cereals contain psyllium which has been extruded and prewetted, that is, admixed with water prior to mixing with other cereal ingredients. The prewetted psyllium, when combined with the other ingredients, yields a ready-to-eat cereal which has organoleptic properties superior to similar cereals where the psyllium has not been so treated. The cereals of the invention are particularly useful in lowering the serum cholesterol levels of individuals who consume them. Preferred cereals include ingredients such as wheat, corn or oat flours. Preferred forms of the cereals include flakes, puffs, nuggets, shreds, buds, and biscuits.
Abstract:
Softness retention characteristics of raisins are inmproved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28 % based on the weight of the raisins. The humectant is then infused into the raisins under vacuum conditions with occasional tumbling for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19 % by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20 %.
Abstract:
A shipping/display container includes top panels (14) and side panels (15) hingedly attached together to form a shroud (10). The container includes a bottom panel and lower side panels hingedly attached together to form a tray (12). The side panels of the shroud are disposed inside the lower side panels and against the bottom panel. The lower side panels of the tray have at least two flaps (12a) attached to at least two lower side panels of the tray at lines of demarcation (13). The flaps are adhered to the side panels of the shroud.
Abstract:
A process and apparatus for the production of an extruded article having two or more distinct characteristics, and which are capable of producing such an extruded article wherein differing characteristics, such as color, texture, taste and the like, can be positioned as desired in the extruded article. The apparatus is equipped with a pair of mixing screws (2a, 2b) which are situated in their respective mixing barrels (3a, 3b). Each of the mixing barrels (3a, 3b) is arranged and connected in flow path communication with a common manifold (4), which in turn is arranged and connected in flow path communication with two or more flow stream conduits (5, 6) which receive the respective flow streams from the barrels/mixing screws portion (2a, 2b, 3a, 3b) of the extruder, the streams then being fed into their respective distributor cavities (7, 8) which are in communication with extrusion means (9) having recombining means (10) and die means (13).
Abstract:
The invention is a method of preventing atherosclerosis via administering psyllium to a subject in need of atherosclerosis prevention. The psyllium is preferably administered as a farinaceous foodstuff, such as a ready to eat cereal. Prophylactic treatment of recurrence is described, as is total prevention. The method may be used alone, or in combination with other therapies.
Abstract:
A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick bread-like texture and can be stored frozen and later toasted by the consumer without thawing. Alternatively, the product may be stored in a refrigerator and eaten without additional toasting. The product has a thickness and product strength that is suitable for a hand-held food. The product is produced by heating a batter comprising a chemical leavening agent, or a dough comprising a yeast leavening agent or chemical leavening agent or a combination of both, under low pressure in a confined space such that a crust is formed on all sides of the product's exterior.
Abstract:
A package for pourable goods consists of an inwardly coated folding box body (1) and of a sealed or glued lid (3) also made of coated cardboard material. To make the package tight also in its corner areas, the coating extends also into the corner areas (7) of the lid (3). A tear-off window (4) is provided in the lid (3) and the package is filled through its bottom side (2).
Abstract:
The invention provides for a dough product, that is enriched with a psyllium composition. The psyllium may range from about 1.0 to about 5.0 grams per one ounce. The dough product can include an amount of gluten to increase its volume. Also provided is a method for making the dough products. These dough products are useful in lowering serum cholesterol levels as well as for increasing dietary fiber in the diet of the individual consuming them.
Abstract:
The invention provides for a pasta product, that is enriched with a psyllium composition, wherein the psyllium is present in an amount from about 1.0 g to about 5.0 g per two ounces of pasta product. Also provided is a method to incorporate a psyllium product which comprises pretreating the psyllium so as to prepare it for combination with a pasta flour, such as semolina flour. The resulting pasta product has a sufficient amount of psyllium to alter the level of serum cholesterol in the consumer.