Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: The present invention provides improved compositions for coating of potato strip products having an as is solids content which comprises not less than about 50% by weight ungelatinized crosslinked potato starch having a viscosity of from 200 to 1100 BU when measured at 9% solids concentration for 15 minutes at 95.degree., and from 15 to 25% by weight rice flour.

Abstract: An extended hold potato product comprising cut potatoes having a starch-based coating, the coating including corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the starch-based coating further includes rice flour, sodium chloride, and sodium acid pyrophosphate. After finish preparation, the potato product retains a generally crisp outer surface texture for an extended period of time. A process for preparing a potato product having an extended hold time comprises (a) washing, cutting, and blanching raw potatoes, (b) partially drying surfaces of the potatoes, (c) applying an aqueous starch-based slurry to the potatoes, the aqueous slurry including corn flour, corn starch, low solubility dextrin, and water, and then (d) parfrying and freezing the coated potatoes.

Abstract: A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.

Abstract: A nutrient fortified non-cooked food bar having dietary fiber, non-animal protein, simple carbohydrates, complex carbohydrates, sugars, antioxidant and lecithin that additionally provides polyunsaturated linoleic acid, superunsaturated alpha-linolenic acid, amino acids, magnesium, chlorophyll and pyridoxine, and includes sodium and potassium in a metabolically advantageous ratio, and has no cholesterol, artificial additives, preservatives, flavorings and colors and a minimum amount of saturated fat. A mixture of dry ingredients are combined with a mixture of liquid ingredients in a ratio of about 3:1 by weight. Dry ingredients include about 38% dietary fibers, about 18% non-animal proteins, oil seeds containing polyunsaturated linoleic acid, superunsaturated alpha-linolenic acid, and amino acids, and ingredients containing chlorophyll, pyridoxine, magnesium. The mixture of liquid ingredients include about 90% by weight of naturally occurring syrup sweeteners, vegetable oils, and liquid flavorings.

Abstract: A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.

Abstract: Vitamin augmented rice composites and methods include ground rice, vitamin, a binding agent, a cross-linking agent for setting the binding agent, an antioxidant, a moisture barrier agent and an aqueous agent. The binding agent is most preferably algin, the cross-linking agent is most preferably a calcium source, the vitamin is most preferably vitamin A, the antioxidant is most preferably vitamin E, the moisture barrier agent is most preferably lard, and the aqueous agent is most preferably water.

Abstract: A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.

Abstract: A hamburger type food material to be stuffed with an edible stuffing which comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 to 9% by weight of m-starch as dry weight and 55 to 79% by weight of water based on the total weight of the raw material, and being substantially free from minced meat is disclosed. A hamburger type food containing an edible stuffing therein prepare by using this food material is also disclosed.

Abstract: Nut butter and jelly food slices are provided They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first and second layers of jelly cooperate to define a hollow region therebetween. A volume of nut butter is placed within the hollow region, and is thereby totally encapsulated between the first and second layers of jelly. Finally, a jelly slice dimensioned to fit on a food substrate and jelly suitable for making jelly slices or nut butter and jelly slices are provided. The jelly slices and the nut butter and jelly slices may be individually wrapped in flexible coverings and packaged in a single food container.

Abstract: A fried food, consisting essentially of one or more solid foodstuffs and a paste-like foodstuff. The paste-like foodstuff includes a cohesive foodstuff and a condiment. The cohesive foodstuff includes one or more selected from the group of alginic acid, an alginate and glucomannan. The paste-like foodstuff coats the solid foodstuffs. The coated foodstuff is subsequently frozen or dried and then fried to produce the fried food.

Abstract: The present invention relates to a method for reducing surface discoloration caused by white blush development on fresh and minimally processed vegetables and fruits due to dehydration

Abstract: This invention describes new water-insoluble protein-based edible coatings and films having improved barrier and mechanical properties, and methods for their preparation from water-soluble proteins. In the invention, aqueous protein solutions are denatured with heat, chemicals and/or enzymes to induce thiol-disulfide interchange and thiol oxidation reactions, thereby forming new intermolecular and intramolecular disulfide crosslinkages. The formation of covalent intermolecular crosslinkages in protein-based edible films and coatings results in films having improved barrier and mechanical properties which are insoluble in water. Water-insoluble emulsion film systems can be formed by incorporating lipids into the denatured aqueous protein matrix.

Abstract: A substantially oil free fried flavor food product having a fried flavor obtained by cooking a starch and/or a protein from grain flours, vegetable flours, food protein source materials and the like with fats and oils under controlled conditions for producing roux, extracting the oil from the roux resulting in a food product having a definitive fried or peak flavor as can be correlated by the color of the food product. The substantially oil free food product has enhanced fried flavor and is most suitable as an interface coating through enhanced adhesion properties for raw vegetables and consumable meats. The dry powder food product having fried flavor can be utilized in a variety of foods, either as an ingredient or coating, producing a consumable food having fried flavor without the food being fried in oil.

Abstract: A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled and shelf life of the frying medium is increased, in which a substrate having a moisture content over about 35% is battered and breaded, coated with a protein dispersion and heated to form a protein film.

Abstract: The present invention relates to a process for making a food product having an outer grain shell component comprised of visible, cooked cereal grains or parts of cereal grains, joined together, enclosing or enveloping completely an interior filling component comprised of foods that are substantially free of cereal grains. The food product is subsequently heated to firm the texture of the outer grain shell component.

Abstract: A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which reduces sticking or charring of the food product to or on a hot surface.The composition utilizes a blend of an alkyl cellulose ether and a protein, e.g. a plasma protein, and optionally a gum or browning agent, and a flavorant.

Abstract: The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily dehydrated but can be used to incorporate desirable substances into the interior of the treated fruit or vegetable, such as sweeteners, stabilizers, preservatives, flavor enhancers, etc.

Abstract: A food product comprising a multilayer cookie or snack having outer layers formed from a crispy type edible food product such as a potato chip or corn chip, etc. with an intermediate marshmallow layer being in contact with the inner surface of each crispy chip and one or more filler substances such as chocolate, peanut butter spread, etc. disposed between the two marshmallow layers. The marshmallow layers act to bond the snack food item together while insulating the crispy chip from contact with the filler layers to substantially prevent said crispy chips from becoming soggy and non-crispy.

Abstract: A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which reduces sticking of the food product to a hot surface. The composition utilizes a blend of an alkyl cellulose ether and a protein, and optionally a gum or browning agent, and a flavorant.

Abstract: The present invention is a procedure for preparing cooked foods which involve the use of a gellan gum batter to coat a food substrate to impart qualities which are typically associated with fried foods, including crispness and juiciness. Food products resulting from the procedure of the present invention contain low levels of fat and yet have the desirable qualities of fried foods.

Abstract: A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes, and the product of said process. In accordance with the process of the invention, a food product is prepared into separate pieces for drying. The separate pieces are then coated with a dry mixture which includes a separation particulate which maintains separation between adjacent pieces such that the pieces may be more efficiently and effectively hot air dried. The dry mixture may also include ingredients which react with moisture on the food product surface to form the adhesive surface for adhering the dry mixture to the food product. For the preparation of hashbrown potatoes, the dry mixture may include spices, browning ingredients, and patty-binding ingredients. For the preparation of casserole potato dishes, the dry mixture may include spices, dehydrated vegetables and cheeses, and a thickening agent.

Abstract: A process for producing a seamless capsule wherein a two-layer droplet is ejected from a double orifice type nozzle in an aqueous hardening liquid, and an outer layer of the droplet is hardened under cooling, the viscosity of the aqueous hardening liquid being made within the range of 20 to 100 mPa.multidot.s, and any difference in specific gravity between any two of the liquids of the layers ejected from the nozzle and the aqueous hardening liquid is made within 0.05.

Abstract: A new enzymatic rate method is disclosed for the analysis of Vitamin C using ascorbate oxidase. Total Vitamin C can be measured in a single analysis, in a procedure amenable to automation. Any dehydroascorbic acid (DHAA) in the sample is reduced to ascorbic acid. Then a coupling agent such as o-phenylenediamine (OPDA) is added to the sample, and any nonspecific reactions with, or spectrometric interferences from, other components of the sample are measured, to be blanked out from the final measurement. Then ascorbate oxidase is added, oxidizing ascorbic acid to DHAA; the DHAA then reacts with the OPDA already present from the prior step, and the quinoxaline derivative product may be measured spectrometrically, e.g., by absorbance at 350 nm.

Abstract: Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The humectant is then infused into the raisins under vacuum conditions with occasional tumbling for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.

Abstract: A batter mix for foodstuffs which provides a reconstituted food product having a tender and crisp exterior and a moist interior. A frozen food product comprising a foodstuff coated with the batter mix, like French fries, can be reconstituted by a variety of heat sources, including a microwave oven.

Abstract: Increased stability of fruits, vegetables or fungi is achieved by coating with compositions comprising at least one polysaccharide polymer, a preservative and an acidulant. The compositions may also include at least one emulsifier, at least one plasticizer, at least one resin or rosin, at least one protein, at least one firming or sequestering agent, at least one antioxidant and at least one composition which is a plant growth regulator and/or a chilling injury protectant. Methods of making and using the aforementioned compositions, and fruits or vegetables or fungi coated with the compositions on the exterior surface are also disclosed. Fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced can be coated with the disclosed compositions.

Abstract: The present invention provides a process for infusing dried fruits by coating the dried fruits with an edible humectant containing gel. This process provides novel infused products using a minimum of energy with a minimum of damage to the infused product while maintaining a maximum of flavor of the dried fruit.

Abstract: Microwavable french fries are prepared by with at least one step in which potato strips are treated in a hot water solution containing starch to form a starch layer in the top surface layer of the potato strips, and by subsequent frying and freezing. A box for cooking the microwave french fries includes top, bottom and side panels that have at least one susceptor board substantially covering them. Prepared potato strips are oriented in the box during packing to be parallel and the box opened and the strips spread across the top, bottom and side panels for exposure to microwave radiation. Indicia on the box instruct the method of microwave cooking.

Abstract: A method for improving pigmentation of the rind of anthocyanin-containing apples comprising treating fruit-bearing apple trees or apples before or after harvesting with an effective amount of an agent which comprises 5-aminolevulinic acid, a salt thereof or a mixture thereof as an active component.

Abstract: The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily dehydrated but can be used to incorporate desirable substances into the interior of the treated fruit or vegetable, such as sweeteners, stabilizers, preservatives, flavor enhancers.

Abstract: A sugar-coated article having palatinose used as a coating material for a sugar-coating layer of the sugar-coated article, whereby the article having an extremely soft initial biting mouth-feel is formed. A content of palatinose in the coating material in the sugar-coating layer is 25 to 100%.

Abstract: Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The raisins and humectant are then tempered by immersing the raisins and humectant in additional humectant solution at a temperature of 90.degree.-100.degree. F. (32.degree.-44.degree. C.) for a times efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.

Abstract: A method for producing reduced fat deep fried comestibles. The method particularly applies to preparing french fries from whole potatoes. The method involves coating the comestible with a mixture of ungelatinized amylose and calcium, blanching the coated comestible, dehydrating the blanched comestible to achieve about a 5% to a 30% total weight loss, and then parfrying the dehydrated comestible at about 270.degree. F. to about 340.degree. F. for up to about 3 minutes. The parfried comestible may then be frozen and then finish fried or alternatively may immediately be finish-fried. The resulting comestible has an appetizing flavor, texture and has up to a 40% reduced fat content as compared to conventionally prepared deep fried goods.

Abstract: A process, and product thereof, for preparing French fried potatoes for heating in a microwave oven without suscepters. The process includes the steps of 1) cleaning, peeling, slicing, and sizing the potatoes; then 2) blanching the potatoes to affect a partial cook and preserve color stability; then 3) deep frying the potatoes in oil to further partially cook the potatoes; then 4) applying a cellulose derivative coat to the potatoes; then 5) at least partially drying the potatoes to at least partially fix the cellulose derivative coat; and then 6) deep frying the potatoes to further fix the cellulose derivative coat for frozen storage and subsequent reheating in the microwave oven. The preferred cellulose derivative is methylcellulose.

Abstract: Deep Fried Foodstuffs retaining a minimum amount of frying medium and a method for their preparation The improvement in the method that makes the minimization of oil retention possible comprises coating said foodstuffs with natural edible harmless barrier coatings directly or after a pretreatment. Water is eliminated from said foodstuff in this added step by heat, microwaves, vacuum or combinations thereof.

Abstract: A strawberry rose comprised of a stalk portion and a head portion combined to appear to be a long-stemmed rose bud is disclosed. The stalk portion includes a rigid elongate skewer wrapped with a bark-colored paper strip and having a sharpened end. A sprig of artificial leaves protrudes from the stalk. The head portion includes a strawberry covered with a hardened meltable confection, which may have various edible enhancements adhered thereto. A plurality of such strawberry roses are bound into an arrangement along with artificial fern fronds and baby's breath, all wrapped loosely in tissue paper and fitted into a display box having a glassine window in its cover.

Abstract: The present invention provides a method of preparing and using treated fresh herb products so as to preserve the desirable qualities found in such fresh products while extending their useful shelf-life and the composition thereof. More specifically, the present invention provides a method of preparing and using shelf-stable aromatic dehydrated herbs which will upon dehydration exhibit the color, flavor, aroma and overall appearance similar to that of fresh cut herbs. Preparation of the contemplated herb compositions is carried out by treating the fresh product with an osmotic agent that in general must be able to dehydrate the food product and upon finished drying form a solid amorphous mass that coats and infuses the treated product.

Abstract: Improved dried fruits having improved handling and physical properties are provided by coating the fruits with a finely divided specially prepared calcium citrate reaction product. Also included is the combination of these improved dried fruits with dry cereals.

Abstract: A method, and product thereof, is described for reducing the amount of oil absorbed into a food during hot oil frying. The method involves coating the food, prior to deep fat frying, with a protein latex which forms a layer of hydrophobic protein having excellent barrier properties to hot oil.

Abstract: A method for the treatment of a harvested plant part with L(+) adenosine or 1-triacontanol to improve the quality of the parts, such as fruit, vegetables (including root vegetables) and leaves. The method includes applying the L(+) adenosine or 1-triacontanol to the part of the plant after harvest of the fruit or vegetable. The acidity or sugar content of the plant part and thus the sugar to acid ratio is particularly affected by the treatment.

Abstract: Increased stability of fruits, vegetables or fungi is achieved by coating thereof with compositions comprising: at least one polysaccharide polymer, a preservative, an acidulant, lecithin (i.e. a first emulsifier) and a second emulsifier. Optionally, the compositions may also include: at least one antioxidant composition, at least one composition which is a plant growth regulator and/or a chilling injury protectant. The present invention is also drawn to methods of making and using the aforementioned compositions, and fruits or vegetables or fungi having a composition of the present invention applied to an exterior surface thereof. The instant invention may be practiced with fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced.

Abstract: Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to about 2% of a hydrophobic or a hydrophilic silica. The hydrophilic silicas are preferred for use in the frying fat because they are approved for food use. Alternatively, the potato pieces can be dipped in silica or water or oil containing silica.

Abstract: A process for preparing frozen coated potato products is disclosed. Raw potatoes are washed, cut, blanched, and partially dehydrated. The cut potatoes are then coated with an aqueous starch slurry. The aqueous starch slurry is comprised of a combination of modified ungelatinized potato starch, modified ungelatinized corn starch, rice flour and other optional ingredients. The coated potato strips are parfried in oil, then frozen. The frozen strips are prepared for consumption by either finish frying in hot oil, or heating in an oven. The starch coating enhances the holding quality of the ready to consume product. It also improves the acceptability of the finished product by increasing the crispiness of the outer surface, and helping to maintain the tenderness of the interior of the cut potato.

Abstract: Encapsulated corn kernels consisting essentially of kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible wax and thereover with an outer shell comprising an edible polymeric material and an anti-fragility and palatability enhancer; the process of making such encapsulated kernel; and microwaveable pop corn products consisting essentially of the encapsulated corn kernels in a microwaveable package.

Abstract: Edible coatings for protecting perishable foods against spoilage and for significantly extending the life of such foods as fruits and vegetables. A protein derived film is prepared from soybeans, wheat, corn, and mixtures thereof by a process of soaking the grain in water to soften the layer, subjecting the grain-water mixture to the shearing action in a blender to form a milky suspension which is filtered to remove the solids. The residual liquid is heated to denature the higher molecular constituents which are coagulated, allowed to float to the surface, and removed from the denatured proteinaceous solution. The denatured proteinaceous solution is cooled and subsequently employed to coat fruits and vegetable with coatings which function as excellent barriers for preventing the fruits and vegetables from reacting with atmospheric oxygen or carbon dioxide while providing barriers which are permeable to water which precludes their drying out due to dehydration during storage.

Abstract: Phospholipids in general, and lysophosphatidylethanolamine (LPE) in particular, have been found to be effective agents to enhance the ripening and storage characteristics of fruit, whether applied pre- or post- harvest. LPE both enhances ethylene production in fruit and decreases respiration so as to maintain the fruit firmer for longer. Similar effects occur in leaves and other green plant tissue. Other lysophospholipids and phospholipids with ethanolamine appear to have similar effects.

Abstract: A method is described for reducing the amount of oil absorbed into a food during hot oil frying. The method involves coating the food, prior to deep fat frying with a protein latex which forms a layer of hydrophobic protein having excellent barrier properties to hot oil.

Abstract: Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to about 2% of a hydrophobic silica. Alternatively, the potato pieces can be dipped in silica or water or oil containing silica.

Abstract: A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food product, e.g. a potato is prepared into separate pieces for drying. The separate pieces are then coated with a dry mixture which includes a separation particulate which maintains separation between adjacent pieces such that the pieces may be more efficiently and effectively hot air dried. The dry mixture also includes ingredients which react with moisture on the food product surface to form an adhesive surface for adhering the dry mixture to the food product. For the preparation of hashbrown potatoes, the dry mixture may include spices, browning ingredients, and patty-binding ingredients. For the preparation of casserole potato dishes, the dry mixture may include spices, dehydrated vegetables and cheeses, and a thickening agent.