A method of making a food product, said method comprising mixing 1.0 to 20.0 wt % flaxseed and 80.0 to 99.0 wt % inclusions in water, wherein the flaxseed has a fat content of less than 30 wt %; shaping the mixture of flaxseed and inclusions by one Nor more of (i) molding, (ii) rolling and cutting, and/or (iii) extruding and cutting; and drying the mixture to form a food product. The invention further relates to a food product comprising between 1.0 to 20.0 wt % flaxseed, wherein said flaxseed comprises less than 30 wt % fat, and wherein said food product is devoid of animal products.

A novel seed-based spread and food product that is minimally processed comprising three principal ingredients, namely ground seeds (seed butter), vinegar and honey, in addition to a small amount of salt is described.

The present invention provides methods for processing fruit seeds, such as cocoa beans or cupuacu beans without the need of microbial fermentation. Fruit seeds are treated by adding unfermented seeds to a solution of a defined concentration of ethanol in a volume sufficient to cover the seeds, and maintaining the solution at a set temperature for a certain period of time.

The present invention is directed to a food product prepared by soaking a predetermined quantity of chia seeds in liquid under a dark environment and under a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit for a predetermined period to obtain pearls of chia seeds; and adding the pearls of chia seeds to a food product. The food product is bubble drink without tapioca starch.

The present invention relates to an apparatus and a procedure of pasteurization of food, preferably nuts and, particularly, almonds.

An instant food composition containing flaked quinoa seeds and a method of preparation of ready to eat food composition containing quinoa seeds. The method of preparation of instant food composition containing flaked quinoa seeds includes soaking the quinoa seeds in a hot liquid at its boiling temperature for a predetermined temperature, drying the boiled quinoa seeds at room temperature for a predetermined period, roasting the dried quinoa seeds for a predetermined period, flattening of quinoa seeds to form flakes, drying of quinoa flakes for a predetermined period, coating of quinoa flakes with edible oil, coating of quinoa flakes with edible starch on edible oil coated quinoa flakes within predetermined period, coating of quinoa flakes with edible oil on the starch Coated quinoa flakes.

The purpose of the present report is to provide a mixture that includes a combination of rice flour, protein isolate, and/or almond, to be consumed, preferably, by patients with kidney disease.

Another purpose of this invention is a food product low in potassium, sodium and phosphates, that is obtained from the previously described mixture, which is useful to be consumed, preferably, by patients with kidney disease.

Another purpose of the invention is a milk substitute low in potassium, sodium and phosphates, obtained by the previously described mixture, which is useful to be consumed, preferably, by patients with kidney disease

An additional purpose of the invention is the usage of the mixture to prepare a food product as a milk substitution, low in potassium, sodium and phosphates, to be consumed preferably, by patients with kidney disease.

Also, another purpose of this invention is to provide a production process of a mixture that includes a combination of rice flour, protein isolate, and/or almonds, to prepare a food product as a milk substitution, low in potassium, sodium and phosphates, to be consumed preferably, by patients with kidney disease.

Fillable crusts including Bulgur wheat and methods for making the same are disclosed. Dough is formed into a pre-determined configuration by molds with surfaces matching the predetermined configuration. The dough is inductively cooked by inductively heating the molds. Additional examples of configurations include a flat disk, a concave disk, and a star shaped cup with multiple points. A filling is formed by mixing and pre-cooking a variety mixture of ingredients including sweet and savory. The filling is located within the fillable crust. The fillable crusts may be packaged and refrigerated for further use or cooked then immediately filled within a typical food preparation procedure.

Shown is an apparatus and method for cracking stone fruit nuts. The apparatus includes a frame (2) supporting a set of spaced apart jaw including a first jaw (4) and a second jaw (5) defining between them a gap (6), which is tapered down from the inlet (7) to the outlet (8). The first jaw (4) is adjustably secured to the frame (2) for adjustment of the size of the gap (6). The second jaw (5) is movably supported by the frame (2) and secured to drive means configured to rotatably move the second jaw (5) relative to the first jaw (4) with a tangential motion resulting in the continuously change of the size of the gap (6). To crack the shell, the stone fruit nut is located between the jaws and repeatedly pressed and rolled between the jaws from the inlet (7) to the outlet (8).

A method of processing seed to nutritionally enhance food where seeds are placed in a tank and sanitized, and then washing and hydrating the seeds. The seeds are then allowed a period of germination before the seeds are dried for a predetermined amount of time and cooled.