Abstract: Methods for pulse combustion spray drying of heat-sensitive protein compositions using high temperature pulsating jets to atomize and dry the feed simultaneously are described herein. Methods and compositions described herein provide dried protein-containing compositions with low protein denaturation and other useful functional properties at high operational efficiencies.

Abstract: A microwavable, refrigerated scrambled egg composition. The composition includes a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry including pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.

Abstract: The present disclosure relates to a soft frozen liquid egg product including liquid egg, and at least one of incorporated air amount and at least one functional ingredient; wherein the soft frozen liquid egg product comprises a temperature ranging from about ?25° F. to about 31° F. prior to heating. Methods of making the soft frozen liquid egg product are also disclosed. The soft frozen liquid egg product can be used to make various food products. Methods of making various food products comprising the disclosed soft frozen liquid egg product are also disclosed.

Abstract: A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.

Abstract: Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.

Abstract: The present invention provides a method for preventing or reducing off-flavor in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more off-flavor substances or off-flavor precursors bind to the silane-treated silica filter media and are removed. Beverages that tend to develop off-flavor upon storage such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. The present invention provides a method that can reduce the level of off-flavor substances such as trans-2-nonenal, diacetyl, and cis-3-nonenal. The present invention also provides a method that can reduce the level of off-flavor precursors such as linoleic acid. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.

Abstract: A process for producing sugar products from grapes includes treating a solution of liquid rectified concentrated must by chromatography, to separate at least one sugar contained in it. A plant for producing sugar products from grapes comprises a plurality of columns connected together in series, each column implementing in succession all steps of the chromatographic process, but implementing steps of the process which are different from the other columns. A recirculation step is provided in passing from one step to the next.

Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.

Abstract: The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also relates to the food compositions thus obtained.

Abstract: Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.

Abstract: Low oil or fat consumer food products comprising a natural preservative system and method are disclosed. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products with staged refrigeration, as well as temperature cycling to achieve a low fat consumer food product that is microbiologically stable and safe while lacking undesirable mustard flavor and/or burn.

Abstract: The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preservation of all perishable food products. The action of LAE can be further improved by combining the product with a second component selected from the group consisting of potassium sorbate, sodium sorbate and sorbic acid. The weight ratio of LAE to the second component is preferably in the range of 1:50 to 50:1. The combination of the two products leads to a synergistic combined activity against such microorganisms as Bacillus subtilis, Staphylococcus aureus, Bacillus megaterium, Citrobacter intermedium, Enterobacter aerogenes, Escherichia coli, Candida albicans, Penicillium camemberti and Cladosporium cladosporioides.

Abstract: Provided is a sugar alcohol composition for the use of stabilizing egg form of aerated liquid egg, comprising 55-100 wt % of &agr;-D-glucopyranosyl-1,6-sorbitol on a dry weight basis. The sugar alcohol composition can aid to provide fairly stable egg foam as well as food product manufactured using aerated liquid egg.

Abstract: A health drink is disclosed which is composed of (A) 3-15% by mass of soymilk calculated as a solid content, (B) 0.2-8% by mass of egg white calculated as a solid content, (C) 0.1-5% by mass of a sweetener calculated as a solid content, and (D) the balance of water (providing that A+B+C+D total 100% by mass).

Abstract: The present invention relates to a process for treating fresh fish eggs including those in the form of ovary or hard roe such as salted roes of salmons or trouts, salted roes divided into the respective eggs, and fresh milt or soft roe. Further, the present invention relates to fresh hard roe and milt products obtained by the process. The present invention also relates to a fresh fish egg or milt product having an extended tasting period or an enhanced commercial value. The present invention also provides hard roes or eggs of salmons or the like caught at a late time or off-season, which have been considered to have no commercial value, as commercially valuable fresh fish egg products. According to the present invention, fresh fish eggs or milt materials may be treated with an aqueous alkali solution and then the aqueous alkali solution may remain on the treated fish eggs or milt.

Abstract: Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10−4% or more, and a total cholesterol content of less than 6×10−3%. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage.

Abstract: The object of the present invention is to allow an egg originally having almost no active oxygen eliminating ability, to strongly possess an active oxygen eliminating ability. It was found that an egg containing a high level of iodine (4.2 ppm or more) has an ability to eliminate active oxygen, which acts harmfully on the human body.

Abstract: An egg concentrate having a higher percentage of solids relative to whole eggs. A liquid yolk component is mixed with a dried albumen component to form the egg concentrate. This can be reconstituted by mixing it with water, and this reconstituted egg product can be used itself as a food product, or mixed with other ingredients to make such things as bakery products, mayonnaise, etc. In one preferred embodiment, the concentrate is combined with an ingredient or ingredients (e.g. sugar and/or salt) to lower its water activity and make the concentrate shelf stable for relatively long periods (e.g. 2 months or much longer). In an alternative embodiment, another procedure is employed where a similar result of the dispersion of the powder in the yolk component is accomplished.

Abstract: The invention provides a reducing sugar-containing fat emulsion comprising an oil-in-water fat emulsion available upon emulsification of a fat with an emulsifier wherein a reducing sugar and at least one buffer substance selected from among organic acids with acid dissociation exponents in water within the range of 5.0-7.5 and their salts are concurrently contained in the water phase thereof, with the emulsion having been adjusted to pH 5.0-7.5; a reducing sugar-containing fat emulsion product which comprises a medicinal fluid containing a reducing sugar and a fat as sterilized with carbon dioxide gas dissolved therein and contained in a plastic infusion container, said plastic infusion container being accommodated together with a carbon dioxide gas absorber in a substantially oxygen-impermeable secondary container; and a method for their preparation and sterilization.

Abstract: The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process described herein provides an efficient and attractive means of pre-heating and/or pasteurizing (i.e., pre-heating and holding) intact shell eggs. Also provided are pasteurized shell eggs produced by the inventive methods. As further aspects, the present invention also provides methods of cooling shell eggs as well as surface sanitizing shell eggs using humidity controlled air.

Abstract: The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Further, the invention provides food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

Abstract: According to the present invention, production processes for pickled egg powder which includes either adding an aqueous solution of edible acid to whole eggs (including egg shell) at a rate of at least 150 ml per 100 g of the whole eggs, effecting the pickling treatment at temperatures of from about 0° to about 50° C., optionally filtering the so formed pickled egg solution and spray-drying the same under the conditions of an inlet temperature of at least 180° C. and an outlet temperature of at least 120° C.; or adding an aqueous solution of edible acid and hydrolytic enzyme to whole eggs (including a egg shell), carrying out the decomposition treatment at temperatures of from about 0° to about 50° C., optionally heat-sterilizing and/or filtering the so formed liquid decomposition product, and powderizing the same by drying, are provided.

Abstract: An egg concentrate having a higher percentage of solids relative to whole eggs. A liquid yolk component is mixed with a dried albumen component to form the egg concentrate. This can be reconstituted by mixing it with water, and this reconstituted egg product can be used itself as a food product, or mixed with other ingredients to make such things as bakery products, mayonnaise, etc. In one preferred embodiment, the concentrate is combined with an ingredient or ingredients (e.g. sugar and/or salt) to lower its water activity and make the concentrate shelf stable for relatively long periods (e.g. 2 months or much longer). In an alternative embodiment, another procedure is employed where a similar result of the dispersion of the powder in the yolk component is accomplished.