The present invention discloses the use of subcritical or supercritical carbon dioxide for injecting additives to seeds, beans, nuts, cereals and pseudo-cereals.

The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-containing grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention.

A nutritious rice is produced using rice, rice bran oil and a natural antioxidant as raw materials, wherein the weight ratio of the rice and rice bran oil is 1000:0.5-1000:3, and the natural antioxidant accounts for 1-15% of the weight of the rice bran oil. Such functional nutritious rice is provided with improved oxidation resistance and prolonged shelf life through the use of natural antioxidant. Also, the method of the present invention is simple, economical and effective.

A system is provided for producing gluten-free, vegan products at an industrial level. In one implementation, a vat system (200) includes a paddle assembly (202), a blade assembly (206) and steam-lined kettle (210). Whole grains and water are added in a certain order to the vat and heated to cook the mixture. As the mixture is cooking, the blade assembly (206) chops the grain and the paddle assembly (202) mixes the grains and water into a specific texture. The result is a cooked grain product that can be used like a dough in forming a variety of baked goods.

This invention treats intermediate wheat grain to enhance detectable characteristics such as a spicy/cinnamon/sweet attribute and/or an increase in readily extractable hydroxycinnamic acids, such as ferulic acid. A process for treating intermediate wheat to enhance its hydroxycinnamate extractability, comprises: providing a starting feedstock comprising grain from Thinopyrum intermedium; treating the starting feedstock in a reactor in the presence of water, for a treatment time selected from 1 hour to 8 hours, at a treatment temperature selected from 10 C. to 35 C., at a treatment pH selected from 5.0 to 8.0, and a mass ratio of water to starting feedstock of at least 1, thereby generating a treated grain. As a result of the treatment, the treated grain is characterized by at least 25% higher hydroxycinnamate extractability compared to the starting grain. The treated grain may be recovered as a milled flour product. Experimental data demonstrate the utility of the invention.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

An apparatus for preparing a shelf-stable processed grain product includes a series of heating and cooling stages performed on a processed grain product having a water activity value of about 0.65 or less. A first heating stage takes the grain pieces to a first elevated temperature, which is followed by a first cooling stage. The grain pieces are passed to a second heating stage to reach a second elevated temperature, followed by a second cooling stage. The grain pieces are then passed to a third heating stage, after which they are sufficiently soft and pliable for a final forming stage such as flaking, bumping, puffing, or the like. This allows grain pieces that are suitable for long term storage, but too brittle for final forming, to be softened for final forming without raising the moisture content to a point that is conducive to mold formation or reduced product quality.

A method is disclosed for producing, only with mechanical treatment, high-quality rice flour having a rounded particle shape, which is equivalent to fine flour obtained by using enzymes, has characteristics close to the characteristics of wheat flour, and is suitable for production of bread, cakes, noodles, and the like. In order to attain the object, a method for producing rice flour includes: providing primary crushing material rice subjected to soaking and adjustment of moisture content with a disintegrating and sizing device, fine grinding the primary crushed rice with an air mill, and then drying the fine ground rice with an air flow dryer.

An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).