Abstract: A method is disclosed for preparing quick-cooking food products which are palatable, bland, light colored, meat-like in texture, chewable chunks when hydrated. Plant protein material such as, solvent-extracted soybean meal or flakes, or peanuts, sesame seeds, cotton seeds, lentil beans, etc. containing 30 percent or higher protein, 5 to 10 percent moisture and and NSI of about 30 to 70 is fed into a press having means therein for adjusting the press and subjected to a pressure of at least 1,800 pounds per square inch for a time and at a temperature sufficient to convert the moisture into steam. As a result, the plant protein material is rendered partially or substantially bland, e.g., disembittered, toasted without scorching, and compacted into a hard and substantially fused mass which is textured or meat-like when hydrated. The mass is fragmented into chunks which are preferably graded.

Abstract: A dense, uniformly layered, relatively unexpanded extrusion cooked vegetable protein based meat analogue product is provided, which has meat-like texture, mouth-feel and appearance characteristics permitting use of the product as a full substitute for meats such as pork, beef, fish and poultry. In addition, a method and apparatus for making the products hereof is also provided. The product is preferably made up of a mixture of a vegetable protein such as defatted soy flour and moisture which is extrusion processed to present an analogue having a plurality of juxtaposed, manually separable meat-like layers which are substantially untwisted relative to each other and strongly resemble real meat.

Abstract: A protein food product having a general appearance, taste, nutritional properties similar to those of dried meat and having also a cracked texture similar to the fibrous texture of dried meat is produced by partially dehydrating a homogeneous mass of aqueous vegetable protein gel.

Abstract: The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic primary amines, such as p-alkoxyaminobenzenes, in the curing mixtures or to treat the cured meat.

Abstract: Shelf-stable intermediate-moisture animal or pet foods are cooked by subjecting them to deep fat frying.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## wherein, when n is 0, R is hydrogen, methyl, acetyl, ethyl or pyridyl-2; when n is 1, R is hydrogen, methyl, ethyl or acetyl; and, when n is 2, R is hydrogen, methyl, ethyl, acetyl or furfuryl.

Abstract: A process for pickling meat sections such as briskets, hams, picnics and the like comprising the steps of injecting meat sections with a liquid pickling medium, placing the meat sections in a container with additional liquid pickling medium continuously slowly rotating a stirring member within a part of said container while leaving other parts thereof free of such stirring thereby subjecting some said meat sections to direct stirring action by contact with said stirring member in said one part of said container while other meat sections in another part of said container are out of contact with said stirring member and continuing said stirring action until substantially all said additional pickling medium is absorbed by said meat sections, and gradually reducing the stirring speed towards the end of the stirring periods, as the viscosity of the contents of the container increases.

Abstract: Method and apparatus for forming shaped meat products capable of withstanding subsequent cooking without loss of geometric integrity. Chunks of uncooked animal meat, after mechanical working to cause a tacky exudate to form on the surface of the meat, are packed in a closed mold structure and frozen to cause expansion of the meat within the closed mold. Pressure developed entirely by expansion of freezing forces the meat chunks to fill any voids within the mold and to press the meat chunks tightly together to form an integral block or loaf of meat conforming to the shape of the mold. To control the pressure within the mold, a portion of the mold is closed by a resiliently biased member capable of resisting movement of the member in response to internal pressures up to a predetermined range which are generated by expansion of the meat. When removed from the mold the meat may be cut and prepared in any desired conventional manner without loss of its geometric integrity.

Abstract: Yeast-containing sludge is separated from residue produced by the distillation of white wine and the remaining residue is innoculated with fungus culture, e.g. a penicillium, the resulting biomass removed, and the remaining residue purified and used in animal feed.

Abstract: The present invention concerns a procedure for preserving fully ripened potatoes and other root crops that have to be peeled, by deep freezing, and their peeling. In accordance with this invention the products to be preserved are preboiled or boiled and deep frozen in unpeeled condition, or alternatively in partly peeled condition, and the peeling proper is carried out after deep freezing.

Abstract: A novel sweetening composition which is low in calories, stable, highly nutritious, and readily soluble is obtained by co-drying a low molecular weight polypeptides with a dipeptide sweetener.

Abstract: A water-soluble solid beverage cube, consisting of powdered glucose monohydrate, sucrose and hygroscopic flavor material, is prepared by mixing the ingredients, heating them above 95.degree. F in a high humidity atmosphere, shaping the solidified mass and allowing the solid to cool. Additives may be added to the powdered mixture to increase the strength of the solid, improve its hygroscopic nature and alter its taste.

Abstract: The non-toxic monobasic metal salts of dihydrochalcones are used as sugar substitutes and sweetening agents for foods and beverages.

Abstract: An expanded protein product is made by extruding, preferably following heating and working, a mix containing a proteinaceous material, an animal or vegetable fat, a non-proteinaceous and non-farinaceous filler, sulfur and/or a sulfur compound, and water from a high pressure zone to a low pressure zone.

Abstract: The preparation of a coloring agent formed of beet pigment wherein the water soluble phase of the beets is subjected to fermentation for conversion of the soluble carbohydrates to an insoluble phase, leaving the beet pigment in a soluble phase, separating the soluble phase from the insoluble phase, and then removing aqueous medium from the soluble phase to produce a beet pigment concentrate.

Abstract: The present invention encompasses a bulking agent suitable for incorporating into formulated foods. The bulking agent of the present invention is prepared by condensation of glucose and sorbitol in the presence of an acid-ion exchange resin. The bulking agent of the present invention provides the functions and bulk of about the same weight of sucrose when incorporated into formulated foods. The bulking agent of the present invention is most advantageously used in conjunction with high intensity sweeteners.

Abstract: Disclosed is a process for preparing large chunks or loaves of textured protein material. The process in its preferred aspects comprises: forming a plurality of substantially unpuffed, fibrous protein strips by compressing, elongating, and heating an aqueous dough mixture and releasing the compression; fibrilating the strips; soaking the strips in a binder medium based on egg albumen; layering the strips to align the fibers and to substantially eliminate voids; and heat setting the binder, preferably by microwave energy.

Abstract: The instant process describes a process for production of a protein food product by placing an aqueous proteinaceous slurry in a magnetic field and freezing the slurry to align the ice crystal layers generally in a manner which corresponds to the lines of force around the magnetic poles of the magnet. The ice crystal layers formed in this manner mold the protein layers in corresponding fashion and produce a protein structure upon heat setting which is highly simulative of a number of desirable food products. Alignment of the ice crystal layers of the magnetic field is remarkably uniform and consistently reproducible.

Abstract: A meat product formed from consolidated comminuted meat, meat anologue or meat, incorporating a proportion of texturized vegetable protein, is improved in respect of heat shrinkage and (in the case of dried meat products) in respect of dehydration/rehydration rates, by incorporating therein a minor proportion of potato pulp.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor - modifying amount of a compound having the general formula ##STR1## wherein R.sub.1 is hydrogen, an alkyl group or a phenyl group, R.sub.2 is hydrogen, an alkyl group or an acyl group and n is 0, 1 or 2.