Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Abstract: A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600.degree. F. for a period of time less than 2 minutes to exothermically heat the fat to at least 650.degree. F. and thereafter rapidly cooling the flavor product to a temperature less than 220.degree. F., a minor fraction of the exothermically heated oil being spent as waste vapor.

Abstract: A method for preparing bakery products, particularly cakes, is herein disclosed which involves combining an edible water-in-oil emulsion to serve as a shortening and at least one further component selected from flour, eggs, leavening agents, sugar and mixtures of these materials. The shortening comprises 15-70% of a fat phase containing a fat displaying a defined solids profile and the balance up to 100% consisting of an aqueous phase containing 5-60% by weight, based on the total emulsion, of a water-dissolved humectant which is at least one polyol.

Abstract: A process for the production of a nutritional lactic acid fermentation product comprising admixing a lactobacillus with the waste liquor obtained by soaking soybeans in water and then removing the soybeans, said waste liquor containing very low protein content and containing sugar, and then fermenting said waste liquor containing said lactobacillus whereby said nutritional lactic acid fermentation product is obtained.

Abstract: A method of extracting lipids or fats from previously oil fried foodstuffs includes the placement of at least partially cooked foodstuffs (10) on a base surface (14) and impinging such with heated air. The heated air is non-recirculating and is exhausted through an exhaust system (20) to an external environment. The non-recirculating air contacting the foodstuff (10) is maintained substantially moisture-free and is at a predetermined temperature within the approximate range of 350.0.degree. F. to 450.0.degree. F. By maintaining the heated air above the boiling point of lipids contained within and on the surface of the foodstuff (10), excess fats and lipids are vaporized by impingment of the substantially moisture-free heated air.

Abstract: Soybean proteins are added in a predetermined amount to the ground fish meat (surimi), and the mixture is kneaded, compressed, heated, and is molded into a sheet by a twin-screw extruder. The sheet-like mixture is then cut into flakes, followed by frying, to efficiently produce fish-containing snack that exhibits crunch feeling like that of potato chips, that is rich in proteins, and that tastes good.

Abstract: A reduced calorie peanut butter product containing from about 15 to about 40% by weight of a solid bulking agent having from 0 to about 3 calories per gram, an oil-binding capacity from about 20 to about 45%, and a particle size less than about 50 microns. Preferred solid bulking agents are polydextrose and microcrystalline cellulose. The polydextrose is preferably neutralized by a compound containing calcium or magnesium. The microcrystalline cellulose preferably comprises aggregates having a particle size from about 5 to about 35 microns. Mixtures of the polydextrose and the microcrystalline cellulose may be used.

Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.

Abstract: In the process of preparing a soybean extract exhibiting inhibition of malignant transformation of cells which comprises defatting soybeans and extracting the inhibitor from the defatted soybeans, the step of defatting the soybeans by bringing them into contact with acetone provides an edible extract of increased effectiveness.

Abstract: A method for manufacturing a packaged, aseptic hard soybean curd having high protein content and fine texture increased in hardness with keeping good taste which includes the first step of warming a soybean juice, adding 1-4% by weight of a soy protein isolate having a high coagulation ability, subjecting the soybean juice to a homogenizing treatment and sterilizing the soybean juice by direct steam heating method and the second step of continuously adding to thus obtained sterilized high protein soybean juice a germ-free coagulant solution at a constant rate in a pipe line and homogeneously mixing them, filling the mixture in a container in an aseptic atmosphere, sealing the container and heating it to coagulate the mixture. Thus obtained soybean curd has a hardness of at least 130 measured by a curd tension meter.

Abstract: Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.

Abstract: An edible composition is provided which is useful for binding solid food ingredients such as nuts, fruit, cereals and the like into flexible, moist bars. The binder composition comprises about 5-10% water, about 15-30% fat, and a mixture of sucrose and partially caramelized non-crystallizing sugar in a weight ratio of about 1:0.8-3.

Abstract: A fish product comprising a fillet of fish coated with an edible oil sufficiently to provide surface penetration to the extent to prevent excretion of the juices and exclusion of air and further coated with an adhering layer of crumbs such as bread or cracker crumbs. The thus treated fillet can be cooked immediately for consumption or deep frozen for future use.

Abstract: A process of preparing a frozen rolled cod tail wherein a cod tail is rolled around a spindle, then frozen partially or completely, afterwards removed from the spindle and, if necessary, frozen completely. The frozen rolled cod tails may be filled later when desired.

Abstract: A product obtained by subjecting an isolated soybean protein and corn starch used as the raw materials to pressing and heating treatments in a twin-screw extruder exhibits its fibrous properties when it is immersed in warm water to dissolve out a part of the corn starch and a little amount of the soybean protein. This product is relatively tough. The corn starch is dissolved out in only a small amount upon the immersion in warm water and, therefore, the yield is high.

Abstract: A product and process for preparing the product, an all-dairy butter substitute that tastes like butter and has superior spread characteristics when compared to butter, but contains less calories, fat, and sodium, and more protein, calcium, phosphorus and potassium than butter, comprising a homogenized mixture of cream, non-fat dry milk, salt, locust bean gum, lecithin, mono and diglycerides, citric acid, water and natural flavoring formulated for packaging while the mixture is hot, without the need for subsequent agitation to achieve the desired body when the mixture is cooled.

Abstract: A method of controlling the aging or maturing of edible material such as meats, fish, dairy products, cereals, etc. by keeping the edible material in the presence of a freezing point depressing agent and an extract from the edible material at a temperature ranging from 0.degree. C. to the freezing point of the material whereby the resultant flavor and/or taste of the edible material is improved.

Abstract: A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is speadable at refrigeration temperatures. A feed of at least one liquid dairy product which is primarily and oil-in-water emulsion and has a fat content of at about 8% is prepared. The feed is concentrated by removing water until a concentrate having at least about 40% fat is obtained. The concentrate is homogenized and a phase reversal of the concentrate is caused, either prior to, during or after homogenization, so that the emulsion of the concentrate is converted from a primarily oil-in-water emulsion to a predominantly water-in-oil emulsion. The concentrate, thereby, forms a butter-like composition, and the ratio of oil-in-water emulsion to water-in-oil emulsion in the composition is at least about 6:4, and preferably between 7:3 and 8:2.

Abstract: Agents and methods of use thereof for replacing the conventional triglyceridal shortening in yeast-raised bakery products, particularly pan breads, with resulting fresh slice characteristics which are at least acceptable comprise from about 2.5% to about 97.5% by weight succinylated monoglycides, or edible salt derivatives thereof, and a remainder portion of either sodium stearoyl lactylates, calcium stearoyl lactylates, lactylic stearate, or mixtures thereof. Preferably, the triglyceridal shortening of the bakery products is totally replaced by the agents in powdered form.