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Conagra Foods Rdm, Inc.

Richard William Schumacher

Edith D Akins-Lewenthal

Mark Lee Dierking

Glen Lester Weaver

Benjamin Warren

Jerry Hopkins

Bradley T Allen

Scott R Baker

Dean Hoerning

Anthony E Petersen

A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.

Microbial reduction in a processing stream of a milled product

Methods for producing a partially hydrated bean paste are disclosed. The methods include inputting a quantity of uncooked whole beans or split beans into an extruder comprising an inlet, one or more temperature zones in series downstream of the inlet, and a die downstream of the one or more temperature zones; rotating a screw assembly of the extruder to extrude the beans and force the beans through the one or more temperature zones, wherein a quantity of steam and a quantity of water is added to the beans as the beans are forced through each temperature zone; and forcing the beans exiting the final temperature zone of said one or more temperature zones in series through the die to produce a bean paste. The partially hydrated bean paste produced by the methods of the disclosure comprises a water content of at least about 45% by weight. The partially hydrated bean paste can be further processed into partially hydrated bean products, such as refried beans.

Methods for producing partially hydrated and cooked bean products

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Blair, NE, United States of America

Richard William Schumacher