Raw wheat grains are polished after being subjected to a first water addition and being tempered, and the polished wheat grains are ground after being subjected to a second water addition and being tempered. The first water addition is to cause the raw wheat grains to have a water content of 12-14%. The tempering of the raw wheat grains is performed for 16-36 hours so that the water sufficiently penetrate into the inside of the raw wheat grains. The method of flouring includes the steps of measuring a water content of the flour obtained by the grinding of the grains, comparing the amount of the measured water content with a predetermined target water content of the flour, and adjusting the amount of water to be added during the second water addition if there is a difference between the measured water content and the predetermined target water content. Thus, it is possible to reduce the time required for the tempering of the polished wheat grains and to adjust the second water addition based on the water content in the flour.

A flour milling method and system therefor comprising the steps of separating foreign materials from raw wheat, humidifying the raw wheat, polishing the raw wheat, and conditioning the polished wheat, further comprises a step of cleaning the polished wheat at a subsequent step of the polishing the raw wheat. The flour milling method and system therefor may further comprises a step of stirring the cleaned polished wheat at a subsequent step of the cleaning step of the polished wheat. The bran powder which has been entered into the creases of the polished wheat at the polishing step, absorbs cleaning water and then flows out from the creases with the cleaning water. Since the bran powders in the creases of the polished wheat can be removed effectively, the milling efficiency is improved.

A high pressure-treated cereal which has been subjected to a pressure of not lower than 1000 atm to not higher than 9000 atm in a liquid within a pressure chamber for a period of time required for internal denaturation and subsequently dried, and a method of preparing the cereal. The cereal can be cooked with reduced labor and time and is less allergenic.

Method and apparatus that automatically monitors the level of moisture absorbed in and adsorbed on the grain flow after the addition of a liquid conditioner. A moisture sensor is located downstream from a liquid applicator head and is capable of accurately measuring the total moisture absorbed in and adsorbed on the grain flow while said grain flow is freshly wetted. By monitoring the moisture level of the grain after the wetting process, the actual level of moisture present in the grain that has been imparted by liquid application is detectable. Therefore, the moisture detection serves as a check on the wetting process and provides adjustment capabilities rendering the conditioning process and resulting moisture contents of the grain flow more accurate than if the moisture content of the grain is detected prior to application of the liquid. A more expedient method and structure by which said method is practiced has been invented that includes a sampling by pass in which a portion of the wetted grain is diverted for more accurate and rapid moisture content detection.

Disclosed is a pre-drying manufacturing process and related equipment for application to food products that are to be dried that calls for a non-re-hydration or soaking treatment of the food prior to drying using a unique activated smoke liquid solution diluted with deep sea water. The treatment greatly improves the processing, cooking and/or physical characteristics of the dried food when it is later reconstituted and used. The unique activated smoke liquid solution is made from a special process which gives it the desired characteristics which, when properly applied before drying, result in improved quality of dried food when later reconstituted. The pre-drying food treatment apparatus may include spray or immersion equipment. The spray equipment may utilize inert gases that further contribute to improved characteristics in the treated food. By applying the unique smoke liquid solution according to the present invention, no soaking or immersion of the dried food products in water or liquid is necessary prior to processing or cooking. The resulting dried food immediately absorbs water for prompt processing or cooking; it has increased weight and volume; it has a prolonged shelf life; and it retains much of its original food texture after freeze-thawed. Thus, the present invention provides a method and apparatus for manufacturing non-soak, high quality dried food products.