Abstract: The present invention relates to a tomato-based sauce which is stable during frozen storage. By reducing the initial pH of the sauce to 4.2 or less and buffering the sauce and freezing, oxidative failure of the sauce can be substantially reduced. The prevention of oxidative failure reduces both color change and flavor change of the sauce with time.

Abstract: Disclosed are dried green vegetables, especially broccoli florets and pea-pods, characterized by superior color retention compared to conventionally dried vegetables of equivalent water activity stored at comparable temperatures. The present products also exhibit excellent rehydration rates and superior texture and appearance upon rehydration. In its method aspect, the invention resides in improved infusion techniques, including infusion of particularly defined alkaline buffer systems and tocopherol into the vegetable pieces. The instant dried vegetables find particular suitability for use in shelf stable packaged dry mixes for oriental or stir fry meals, dry mixes for cold pasta salads and casseroles.

Abstract: Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calcium chloride, and sodium chloride, with the treatment of such apples being preferably practiced by means of novel apparatus which uses a screw conveyor which receives the pieces of food at its inlet end and moves them from its inlet end to its outlet end automatically while the treating solution is continuously injected into the conveyor to coat the food pieces. Injection of the treating solution is controlled in response to control signals derived from a gamma ray weigh scale which weighs the food pieces continuously as they pass through the conveyor, so that the amount of treating solution injected is maintained in predetermined proportion to the rate at which the food pieces pass through the conveyor.

Abstract: The color of green vegetables is stabilized by heating them in water at a temperature of from 50.degree. C. to 70.degree. C. for from 1 minute to 6 minutes, draining them and then refrigerating them at a temperature from 0.degree. C. to 12.degree. C.

Abstract: A process for preparing preserve of radish which comprises cleanly washing the raw material, dressing the raw material, shape-retaining by plasticization, heat treating for deodorization, impregnating with sugar solution in progressive stages, and preserve of radish prepared according to the above process.

Abstract: Food piece slices serially formed by the blade of a slicer are captured with a moving stream of liquid and carried in the moving stream of liquid during free-fall of the liquid under the influence of gravity to a moving conveyor belt where the slices are monolayered.

Abstract: A method for producing sweetened, sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an acid. The acidity of the finished product may be adjusted so that products appealing to sweet-loving palates or tart-loving palates may be easily produced. The aqueous solution may advantageously be sprayed on the upper surface of the sliced fruit or vegetable, rather than by soaking or steeping the slices, so that the slices maintain their structural integrity and the application of the solution is not a rate-limiting factor.

Abstract: The reddish pericarp color of whole fresh lychee fruit is preserved by applying a composition of a food acid, an edible reducing agent, and a carbohydrate thickener to the pericarp surfaces, and thereafter storing the coated fruit at a low temperature. After initial coating, the lychee fruit is preferably frozen and then recoated before storage in frozen condition.

Abstract: The present invention is concerned with a method for preserving the green color of vegetables stored at refrigeration temperatures wherein vegetables are blanched with water or steam followed by a vacuum treatment for 30 minutes and an immersion treatment of the same while under vacuum in an alkaline solution having a pH of about 8.7 followed by vacuum release, packaging and storing the vegetables under refrigerated condition.

Abstract: The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Abstract: A method and apparatus for producing black ripe olives is provided which comprises immersing the olives in an alkaline solution until the solution penetrates to the pit of the olive to eliminate the bitter principal, and then neutralizing the lye solution by immersing the olives in a carbonic acid solution which is initially supersaturated with carbon dioxide in the absence of air agitation and heat, and thereafter providing a desirable color in the olives by immersion in a ferrous gluconate solution.

Abstract: A frozen cauliflower product containing a concentration of sodium acid pyrophosphate (hereinafter refered to as "SAPP") of at least about 0.07% by weight, the primary purpose of which is to prevent discoloration but with the additional advantage of stabilizing the texture and also the taste properties of the frozen cauliflower pieces during frozen storage. The method for treating the cauliflower includes adding the SAPP during the preparation of the cauliflower for the freezing step of the process.

Abstract: A coating composition and container coated with said composition comprising a water insoluble organic coating and having incorporated therein zinc oxide and an alkaline earth metal material in an amount sufficient to effect green color retention of green vegetables.

Abstract: This invention is for a process for production of flour from Jerusalem artichoke tubers. The tubers are reduced to particles having an average surface to volume ratio of not less than about 25 cm.sup.2 to 1 cm.sup.3 and the particles are exposed to water acidified to a pH of not greater than about 4. Thereafter the particles are subjected to a series of pressings at increasing pressures ending in a final pressing at a pressure of not less than about 6 atmospheres, gauge wherein between each pressing the pressure is relaxed and the particles loosened. The particles are washed with water at least once after exposure to the acidified water and prior to the final pressing. After the final pressing the particles are dried at a temperature not exceeding about 200.degree. F. to a mositure content not greater than about 13%. The dried particles are then ground to a flour.

Abstract: A method for producing dry sweetened, wafer-thin sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an acid and drying in monolayers. The acidity of the finished product may be adjusted so that products appealing to sweet-loving palates or tart-loving palates may be easily produced. The aqueous solution may advantageously be sprayed on the upper surface of the sliced fruit or vegetable, rather than by soaking or steeping the slices, so that the slices maintain their structural integrity and the application of the solution is not a rate-limiting factor.

Abstract: A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to between about 25 to about 75 milliequivalents of hydroxyl ion in a hermetically sealed container internally coated with an organic coating filled with an alkaline earth compound such as MgO, the vegetables being sterilized at 250.degree.-300.degree. F. to an F.sub.o value of at least 6 whereby the original color and flavor of the vegetables are retained.

Abstract: The natural color of canned green vegetables is retained by blanching the vegetables, prior to packing, in an aqueous solution of a metal ion selected from zinc and copper.

Abstract: A method and apparatus for producing black ripe olives is provided which comprises periodically introducing an alkaline solution, having a concentration of about 0.45% to 0.7% alkaline for fresh cure olives and 0.9% to 1.2% for storage olives, into a processing tank containing olives to be processed. The olives are agitated in the solution and thereafter the solution is drained from the tank leaving the olives dry in the tank for a period of time before reintroducing the alkaline solution. After repeating the wet-dry cycle a number of times, the blackened ripe olives are rinsed with fresh water. The alkaline solution contains lye (sodium hydroxide) and is retained in a separate storage tank at the completion of each period of wetting the olives. The alkaline solution is periodically strengthened to a desired concentration. The agitation results from bubbling high pressure air into the processing tank below the olives.

Abstract: A process for coating artificially colored real cherries in which they are contacted firstly with an aqueous solution of an edible calcium salt, then with a warm aqueous solution of a low-methoxy pectin and finally with another aqueous solution of an edible calcium salt.

Abstract: An improved alkalized cocoa powder is described having a desirable dark color but avoiding the unpleasant taste and flavor which is often obtained with intensely alkalized cocoa powders. The claimed alkalized cocoa powder has a pH of 7.5 or less; a ratio of pH: alkalinity of the ash below 0.046; color coordinates L between 9.0 and 14.0, a between 4.0 and 8.0, and b between 2.0 and 6.0; and neither more nor other acid radicals present than those which are naturally present in fermented cocoa.

Abstract: A food product is prepared having a red-meaty color imparted thereto by the incorporation of an effective amount of pigments produced by the growth of the mold of the genus Monascus on an oat substrate.

Abstract: A food product is prepared having a red-meaty color imparted thereto by the incorporation of an effective amount of pigments produced by the growth of the mold of the genus Monascus on both wheat substrates and barley substrates.

Abstract: The growth of harmful fungi on fresh fruits and vegetables is inhibited by maintaining them in a modified atmosphere including carbon monoxide, carbon dioxide, oxygen and nitrogen.

Abstract: Horticultural crops may be stored in an acidic aqueous liquor at a temperature not exceeding about room temperature wherein the pH of the liquor is sufficiently low and the storage conditions are adequately starved of molecular oxygen to retard spoilage of the stored product. Following termination of the storage, the stored product is preferably at least partially neutralized at a temperature of between about 40.degree. and 60.degree. F. with a neutralizing agent to raise the pH of the stored product. When green horticultural crops are thus stored and thereafter boiled, a strong green coloration is produced and green pigments can be separated by solvent extraction.

Abstract: A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120.degree. F. (48.degree. C.) to less than 220.degree. F. (105.degree. C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.

Abstract: Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the produce allowed to stand for a period of about 2-24 hours, thus resulting in superior pickled produce.

Abstract: A fish food composition and a process for using the composition are provided for enhancing the color of fish. The fish food composition is a combination of conventional fish food with pigmenting agents and limited amounts of the hormone testosterone. The process includes raising newborn fish on conventional fish food for five to eight weeks, and then continuously feeding the subject composition to fish for eight weeks to obtain peak coloration. The feeding of the new composition is continued for as long as color enhancement is desired.

Abstract: To extend their shelf life, certain vegetables are placed in enclosures that are at least as permeable to carbon dioxide, carbon monoxide and oxygen as low density polyethylene that is not more than two mils thick, the atmosphere within the packages is modified to comprise at least about 25% oxygen by volume, at least about 3% carbon monoxide by volume, and the balance substantially all molecular nitrogen, and the packages are then sealed. The permeability should be sufficient to prevent the carbon dioxide concentration from rising much above 20% by volume, and to prevent the oxygen concentration from falling much below about 2% by volume.

Abstract: A process is provided for preserving fresh vegetables such as cabbages and/or radishes used in making a Korean pickled food called kimchee. After being washed in water and cut-up into sizeable pieces, the vegetables are soaked in salt water, dried to remove any excess moisture, and then vacuum packaged. This enables the vegetables to be maintained without spoiling for a period of two weeks or so without refrigeration. Associated with each vacuum package of vegetables is a package of a mixture of condiments as needed for seasoning the vegetables to obtain the desired pickled kimchee taste upon fermentation.

Abstract: A method for obtaining food products substantially free of aflatoxin in the form of particles, kernels, and the like, is disclosed wherein a food product such as whole grain seeds or whole kernel nuts are subjected to a weakly alkaline aqueous solution maintained at elevated temperatures for a short period of time, washing the thusly treated food product with water until the wash effluent indicates that it is pH neutral and separating the aflatoxin-contaminated food product from the uncontaminated food product. The uncontaminated food product sources can then be further processed to obtain a food product ready for consumption.

Abstract: Raw fruits and vegetables are treated with an aqueous solution having a pH between about 4 and 7.5 and containing a selected ascorbate ion concentration in order to maintain desirable color, texture, odor and flavor characteristics when the fruit and vegetables are stored at aerobic refrigeration conditions for extended periods.

Abstract: A method is disclosed for stabilizing fruit and vegetable products, particularly avocado-pear pulp, by incorporating therewith an effective amount of a cucubitaceous stabilizing agent, such as 1-25% by weight of cucurbita moscata, prior subjecting the mixture so obtained to a preservation procedure, for example by converting an homogeneous paste prepared by mixing said cucurbita moscata with said avocado-pear pulp to a powder.

Abstract: Fruit is prepared for refrigerated storage by cutting the fruit into convenient pieces, and then subjecting the fruit to soaking under vacuum in a solution containing sodium bisulfite or sodium sulfite and citric acid in definite ranges. These ranges are preferably inversely related in a substantially straight-line relationship, so that the high end of one range is used in conjunction with the low end of the other. The fruit pieces are also preferably immersed in a preliminary holding solution containing sodium bisulfite or sodium sulfite and table salt prior to the soaking. Fruit prepared in this way can be held indefinitely under ordinary refrigeration without freezing. The process is particularly suitable for apples.

Abstract: A process is disclosed for producing a stable hydrophilic food product such as a fruit piece. The process comprises preparing a liquid shortening by heating the shortening to a temperature above the melting point thereof, heating fruit pieces above the temperature of the melting point of the shortening, admixing the fruit pieces and shortening until the shortening completely coats the fruit pieces, and cooling the coated fruit pieces.

Abstract: A method for preventing or inhibiting scald on apples which method comprises applying to said apples an effective amount of a composition comprising as active ingredient a compound selected from the group consisting of the compounds of the formula (I), ##SPC1##wherein R is methyl or ethyl, and salts thereof; and an inert carrier material therefore.