Abstract: Green coffee beans are dried prior to roasting to a moisture content of from 0.5 to 7%. The drying is conducted at from 70.degree. to 325.degree. F. (21.degree. to 163.degree. C.) for from 1 minute to 24 hours. The dried green beans are fast roasted to a Hunter L-color of from 10-16. The dried roasted beans are blended with non-dried coffee beans roasted to a Hunter L-color of from 17-24 and having a moisture content before roasting of greater than about 7%. The blend contains from 1-50% of the dried dark roasted beans and from 50-99% of the non-dried roasted beans. The blend has a surprisingly high yield.

Abstract: Roast and ground coffee is extracted by a split extraction process to obtain an extract from an atmospheric stage and an extract from a pressure stage. The extract produced by the atmospheric stage is evaporatively concentrated to a dry matter content of above 35% by weight, and the evaporation vapors produced during evaporative concentration are condensed and concentrated. The extract produced by the pressure stage also is evaporatively concentrated to increase its dry matter concentration to a dry matter concentration below 25% by weight. The two concentrated extracts then are mixed, and that mixture is evaporatively concentrated to a dry matter concentration of more than 40% by weight. The condensed and concentrated vapors obtained from evaporative concentration of the atmospheric stage are introduced into the evaporatively concentrated mixture or into a powder obtained from the concentrated mixture.

Abstract: Aromas, carbon dioxide and water obtained from roasted coffee are condensed into a frost. An oil is mixed with the frost and subjected to sublimate the carbon dioxide from the oil and frost mixture, and then the mixture is melted to obtain an oil phase and an aqueous phase. The oil phase is separated from the aqueous phase, and the aqueous phase is contacted with an oil to transfer aromas to the oil which then is incorporated into a soluble coffee powder.

Abstract: Roasted coffee granules are admixed with roasted coffee non-granules in critical weight ratios. The smaller coffee non-granules include flaked coffee, flaked coffee fines, ground coffee fines, and coffee agglomerates. The larger coffee granules include roast and ground coffee. The coffee granules and coffee non-granules are densified to between 0.41 to 0.56 grams/cc. The compact coffee has the flowability, flavor, aroma and strength of roast and ground coffee. At equal volumes, the compact coffee results in more brewed coffee than conventional roast and ground coffee.

Abstract: A process for preparing an extract from ground, roasted coffee is described. A primary extract is prepared by exhaustive primary extraction with water or an aqueous solution in one or more extraction cells including one cell to which extraction liquid is supplied. A secondary extract is prepared by secondary extraction with water or an aqueous solution in one or more extraction cells including one cell from which secondary extract is drawn off. The process is conducted so that when the primary extraction cell to which the water or the aqueous solution is supplied has been exhaustively extracted, this cell is connected through to the secondary extraction as an extraction cell from which secondary extract is withdrawn, and the first quantity of extract from the cell connected through, which quantity corresponds approximately to the liquid contents of said cell, is supplied to the primary extraction as an extraction liquid.

Abstract: The present invention relates to a process for the preparation of a concentrated tea extract comprising the steps of:(a) extracting tea-leaves with water having a temperature between 15.degree. and 50.degree. C. and separating the first extract from the tea-leaves;(b) extracting tea-leaves which have previously been extracted with water between 15.degree. and 50.degree. C. for a second time, with water having a temperature of more than 50.degree. C. and separating the second extract from the tea-leaves;(c) concentrating said first extract to obtain a first concentrate;(d) concentrating said second extract to obtain a second concentrate; and(e) combining said first and second concentrate,wherein said first extract is concentrated by subjecting it to reverse osmosis at a temperature between 20.degree. and 50.degree. C. and said second extract is concentrated between 50.degree. and 100.degree. C.

Abstract: The invention relates to a technological process for deactivating enzymes in fruit and vegetables, and to plant used therefor--tomato being the example adopted. The process basically speaking is one of feeding-in whole tomatoes under vacuum, chopping or mashing them in conditions where residual oxygen is reduced to a minimum--depending upon the degree of vacuum obtainable inside the feeder-tank--and then introducing the tomato in its liquidized state into a pressurized system or circuit designed for operation at whatever temperature represents the optimum for enzyme-deactivation; the introduction of freshly mashed deaerated tomato into the circuit being such that it mingles with tomato already heated and circulating therein.

Abstract: A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.

Abstract: A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids and 0.1 to 10% coffee oil, or equivalent, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and cooling the mixture to form a gasified, oil containing, coffee glass resembling freeze dried or roasted and ground appearing soluble coffee which dissolves in a manner similar to coffee prepared by freeze drying.

Abstract: A liquid absorbent is contacted with and atomized by an aromatics-laden gas resulting in transfer of the aromatics from the gas to the absorbent. The gas and aromatics-laden absorbent are then separated, and the aromatics-laden absorbent is collected. The aromatics may be obtained from an aromatics-bearing material, including vegatable materials such as roast and ground coffee, for example, by contacting the aromatics-bearing material with a gas.

Abstract: A coffee glass is disclosed which is prepared by evaporating coffee extract to at least 45% solids and then further evaporating that extract to form as viscoelastic fluid containing above 3% to 12% water and about 88% to 97% total coffee derived solids, aromatizing and/or gasifying the fluid in a confined headspace shaping the fluid, and cooling the fluid to entrap and protect coffee aromas providing less than 20% loss of volatiles.

Abstract: Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream; and then (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having (e.g., equilibrating to) a second predetermined temperature; wherein the total thermal treatment received by the liquid whole egg product during the process is at least sufficient to pasteurize the product.

Abstract: A method for producing restructured meat is disclosed comprising the fragmentation of a muscle into strips; the formation of an elongate block by superposing said strips in a direction generally parallel to their length, with surface cooling of the strips; the cutting of the block of strips in a direction parallel to their length in order to obtain ultrathin sheets; and restructuration into meat pieces by assembling the ultrathin sheets in a shaping operation non destructive of the laminated texture. The resulting meat product has, before cooking, a structure and organoleptic characteristics which are very close to those of natural muscle.

Abstract: The invention is a method for treating coffee beans to make a better-tasting and improved aroma coffee. Green coffee beans are first partially roasted to a Hunter a-color between about 3 and about 9, under roasting conditions sufficient to increase the Hunter a-color of the beans by at least about 1.5 a-color units during the partial roasting step. The partially roasted beans are then treated with either an alkaline solution comprising water and a foodgrade base, or a coffee bean extract solution comprising water and from about 1% to about 12% coffee solids. Preferably, the partially roasted beans are treated by soaking them in the solution at a temperature between about 65.degree. F. (18.degree. C.) and about 120.degree. F. (49.degree. C.) for a time between about 2 hours and about 24 hours.

Abstract: A thin, transparent coffee glass is disclosed which is prepared by forming a mixture containing above 4% to 12% water and about 88% to above 96% total coffee derived solids. These solids can further contain up to 20% hydrolyzed mannan and oligomers having a DP from 1 to 10 and up to 10% coffee cellulosic sugars. The coffee melt is characterized by having a glass transition temperature between 30.degree. C. to 80.degree. C. The coffee melt is heated to a temperature of 60.degree. C. to 130.degree. C. and extruded into a thin continuous film, stretched to further form a thin film which is rapidly cooled into a hard coffee glass which is shiny on both sides, dark in color and transparent. This transparent glass is then dried to a stable moisture content. The coffee glass provides a shiny appearance to any coffee product it is combined with an is an excellent means of entrapping and protecting coffee aromas. Furthermore, the coffee glass provides a means for shaping numerous new coffee products.

Abstract: Particulate material to be aromatized is fed to the circumferentially grooved surface of a rotating wheel which carries said material from the in-feed to the discharge stage of its rotation during which travel the material is injected with a predetermined quantity of an aroma-enriched carrier liquid.

Abstract: A process for making fried expanded snack products includes preparing a moist dough principally from solids, such as corn or potato solids. Larger particle size dry food particles, such as wheat or rice particles, are included in the dough. The dough is then formed, such as by roller-forming, into a thin sheet, and dough pieces cut from the sheeted dough are fried in hot cooking oil to form a fried expanded snack. The larger food particles project through or are contained in the surface of each dough piece to cause steam to escape during frying, which greatly reduces "puffing", i.e., formation of undesired bubbles in the snack, during frying. By providing a sufficient number of larger particles with an average particle size at least about to the thickness of the dough piece (so that an appreciable number of particles can project through or be contained in the surface of the dough piece), formation of undesired large bubbles is significantly reduced.

Abstract: The invention is a method for treating coffee beans to make a better-tasting and improved aroma coffee. Green coffee beans are first partially roasted to a Hunter a-color between about 3 and about 9, under roasting conditions sufficient to increase the Hunter a-color of the beans by at least about 1.5 a-color units during the partial roasting step. The partially roasted beans are then treated with either an alkaline solution comprising water and a foodgrade base, or a coffee bean extract solution comprising water and from about 1% to about 12% coffee solids. Preferably, the partially roasted beans are treated by soaking them in the solution at a temperature between about 65.degree. F. (18.degree. C.) and about 120.degree. F. (49.degree. C.) for a time between about 2 hours and about 24 hours.

Abstract: Fabricated meat products like crab leg meat, which are copies of the first joint portion of the king crab or giant spider crab, and the process for manufacturing the same.The fabricated crab leg meat comprises:a central portion which comprises at least one material selected from a group consisting of fibrous material of ground fish meat, flake of fish meat and flake of crustacean meat; anda sheet-like material which mainly comprises ground fish meat, which has cornua on the outer surface thereof and which wraps around the central portion. The fabricated meat product is formed in a shape of crab leg meat.

Abstract: The present invention teaches a method for reducing pour-off in instant rice product by coating cooked rice prior to drying with instant rice fines, said instant rice fines having a granulation of -20 m+80 m and is applied in amounts up to 2% by weight of the instant rice.

Abstract: This invention relates to the production of camomile extracts rich in flavone by extracting ordinary camomile drug together with added camomile wing petals.

Abstract: For cream potatoes looking and tasting practically the same as home-made, a creamable dried potato product comprises a major proportion of dried potato flakes or granules processed in the usual manner as basic component and a minor proportion of potato granules as additive component, wherein both components are mixed dry and the additive component is prepared from potato pieces which are partly cooked, then dried and reduced to a particle size of between 0.25 mm and 2.5 mm, wherein the cooking rate of these potato pieces corresponds to the area defined by the definite integral 0 to TdT=100.degree. C. min. to 600.degree. C. min, when plotting the temperature in .degree.C., measured at the thermal centers of the potato pieces against the heating time in minutes.

Abstract: A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising;a. milling spray-dried instant coffee to produce a milled powder of an average particle size of 30 to 75 microns;b. adding colloidal particles to the powder so that it will bind together with slight compaction;c. forming a regular shaped, loosely bound, structurally intact cluster from the powder with colloidal particles added, said cluster have a size of 800 to 2100 microns;d. fusing the outer surface of the cluster to a depth of from 5 to 30 microns; ande. drying and screening the fused clusters to produce an agglomerated instant coffee having a density of from 0.20 to 0.28 gms/cc, a hardness value of less than 8, a color of 17 to 24 Lumetron units and an average agglomerate size of from 800 to 1,300 microns.

Abstract: A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising;a. milling spray-dried instant coffee to produce a milled powder of an average particle size of 30 to 75 microns;b. adding oil to the powder so that it will bind together with slight compaction;c. forming a regular shaped, loosely bound, structurally intact clusters from the powder with oil added, said cluster have a size of 800 to 2100 microns;d. fusing the outer surface of the cluster to a depth of from 5 to 30 microns; ande. drying and screening the fused clusters to produce an agglomerated instant coffee having a density of from 0.20 to 0.28 gms/cc, a hardness value of less than 8, a color of 17 to 24 Lumetron units and an average agglomerate size of from 800 to 1,300 microns.When this process is employed, an agglomerate instant coffee is produced at commercially acceptable rates which has a dark color, a fused surface and a size giving the appearance of roasted and ground coffee.

Abstract: A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising:a. milling spray-dried instant coffee to produce a milled powder of an average particle size of 25 to 75 microns;b. adjusting the cohesiveness of the powder so that it will flow and will bind together with slight compaction;c. forming a regular shaped, loosely bound, structurally intact cluster from the cohesive adjusted powder, said cluster have a size of 800 to 2100 microns;d. fusing the outer surface of the cluster to a depth of from 5 to 30 microns; ande. drying and screening the fused clusters to produce an agglomerated instant coffee having a density of from 0.20 to 0.28 gms/cc, a hardness value of less than 8, a color of 17 to 24 Lumetron units and an average agglomerate size of from 800 to 1,300 microns.

Abstract: Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.

Abstract: A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. Further, the liquid aroma produced is essentially carbon dioxide free. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a "buttery" "roasted and ground" coffee aroma.

Abstract: A method of steaming, roasting and blending Robusta coffee beans is disclosed. The green Robusta beans are first contacted with steam under pressure in a vessel. The vessel is continuously vented at a pressure of between 1 psig and 5 psig. Next, the steamed Robusta beans may be either dried and subsequently roasted or roasted directly. Roasting in a bubbling bed or with steam under pressure is preferred so that heavy, roasted burnt notes are developed. The roasted Robusta coffee may then be blended with at least one type of roasted Arabica coffee.

Abstract: An improved automatic coffee maker includes three separate chambers for heating water, storing brewed coffee at a relatively low temperature, and heating coffee to serving temperature prior to dispensing. The dispensing and water heating chambers preferably share a common wall, and at least a portion of such wall is in contact with the heated water in the water chamber. Heat is transferred through such common wall to heat the coffee in the dispensing chamber prior to dispensing. Means can be included for automatically detecting a low level of coffee in the intermediate storage chamber, and initiating the next brewing cycle.

Abstract: Processes for the production of foamed aromatization capsules containing aromatic constituents of food materials are disclosed. The foamed aromatization capsules produced by these processes are also disclosed. The capsules have improved aroma retention and are able to float on top of water so as to more effectively deliver the released aromatic constituents to the user.

Abstract: Particulate material to be aromatized is fed to the circumferentially grooved surface of a rotating wheel which carries said material from the in-feed to the discharge stage of its rotation during which travel the material in injected with a predetermined quantity of an aroma-enriched carrier liquid.

Abstract: A method of freezing boiled rice or a blanched leafy vegetable in a freezer having an operating temperature from -25.degree. C. to -50.degree. C. characterized in that before entering the freezer, the unfrozen product is cooled and intimately mixed with from 20% to 80% by weight based on the weight of the mixture of already frozen free-flowing boiled rice or blanched leafy vegetable.

Abstract: A method of lessening the off-flavor notes of low-grade roasted coffee is disclosed. Low-grade green coffee is contacted with a fatty material, preferably a triglyceride, for a period of time between about 15 min. and 60 min. The low-grade green coffee is subsequently separated from the fatty material. Any residual fatty material may be removed by rinsing the low-grade green coffee with acetone. The coffee is then roasted, providing a low-grade roasted coffee having lessened off-flavor notes.

Abstract: A process for producing a freeze-dried coffee with a multi-colored appearance resembling that of roast and ground coffee involves freezing a layer of coffee extract by a method which provides a dark-colored freeze-dried coffee, adding a thin layer of liquid to the frozen extract and rapidly freezing the combined layers. The frozen coffee material is subsequently freeze-dried, producing the multi-colored coffee with an appearance resembling that of roast and ground coffee.

Abstract: High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg yolk and the assembly is frozen.

Abstract: Microporous particles of vegetable material are obtained by spraying an aqueous solution of a vegetable material into an anhydrous solvent, such as ethanol or by boiling particles of spray dried vegetable material in these solvents.

Abstract: A restructured meat product for cooking comprises a mixture of lean meat chunks and elongated thin strips of lean meat which are interspersed between and intertwined about the chunks. The strips cooperate with myosin on the surface of the meat to form a product which, when cooked and sliced, resembles natural meat in taste, appearance and bite.

Abstract: Particulate material to be aromatized is fed to the circumferentially grooved surface of a rotating wheel which carries said material from the in-feed to the discharge stage of its rotation during which travel the material is injected with a predetermined quantity of an aroma-enriched carrier liquid.

Abstract: A process for forming a coffee extract particularly suitable for preparing a soluble decaffeinated coffee is disclosed. Roast and ground coffee is charged to a series of extraction columns. Certain columns are pressurized with steam (50 to 250 psig) for about 5 to about 45 minutes to increase the acidity of the coffee. The remaining roast and ground coffee is not steamed. Each of the coffees is separately extracted, preferably in a countercurrent fashion. The extract from the steamed columns is kept separate from the extract from the unsteamed columns. The extract from the steamed column has a pH of below 4.6, while the extract from the unsteamed columns has a pH of about 5.0. The extract from the unsteamed coffee is stripped with steam to form a flavor volatile condensate. Both coffee extracts are then combined, decaffeinated, and concentrated. Concentration of the combined extracts removes off-flavor volatiles which are present in the steamed extract.

Abstract: A low density roast and ground coffee product which yields 20% more brewed coffee than and of equal quality to conventional roast and ground coffee product. Modifications to conventional roasting and grinding operations result in a faster roasting operation and a finer grind which together with a higher percentage of intermediate quality coffee and a darker roast high quality coffee results in the low density coffee product.

Abstract: A process for softening tough mushrooms or parts thereof by subjecting the mushrooms to an enzymatic treatment. The disclosed process makes possible the attainment of soft, edible mushroom fruit bodies having an agreeable consistency and good flavor. The process involves cleaning the mushroom material and subjecting the cleaned mushroom material to aerobic or anaerobic incubation in a sour solution having a pH value ranging from 3 to 5.5 and a salt percentage ranging from 0.02 to 0.5 mole. Glucanase or chitinase may also be added to the solution. Incubation is carried out at a temperature between 20.degree. C. to 55.degree. C. for a period ranging from 12 hours to 5 days. After incubation, the material is boiled and packed at a reduced pressure. The process makes possible the preservation of flavorful, edible mushroom material independent of mushroom harvesting seasons.

Abstract: A freeze-dried soluble coffee product in the form of particles or granules and having a microporous structure is prepared by prechilling a metal plate in a liquid refrigerant, immersing the plate in aqueous extract of coffee solids, reimmersing the plate in a liquid refrigerant, removing the frozen particles in the form of flakes from the plate, grinding and freeze-drying the flakes to produce frozen extract particles with reduced entrainment losses. The product so prepared has a unique porosity and is capable of sorbing, retaining and releasing volatile aromatic compounds.

Abstract: Aggregated coffee flake particles comprise a plurality of compressed coffee flakes bonded together wherein at least one of which is a low-moisture flake (1% to 3.5% by weight) and at least one of which is a high-moisture flake (4.5% to 7% by weight) are disclosed. The composite flake particles range in thickness from 9 to 16 mils. The flaked coffees provide improved extractability of the water-soluble flavor constituents, exhibit high initial aroma levels, and exhibit high bed permeability. Also disclosed is a process for preparing aggregated mixed-moisture flaked coffee.

Abstract: A lower-grade green coffee bean fraction is moisturized to above 37% by weight and then decaffeinated by extraction with a moist supercritical fluid having a temperature of at least 100.degree. C. This decaffeinated coffee is then combined, either before or after roasting, with a higher-grade coffee fraction. Typically the higher-grade fraction will be coffee which has been decaffeinated by extraction with a moist supercritical fluid at a temperature below about 85.degree. C.

Abstract: The method of production of thermostable textured milk proteins of whole milk, partially skimmed milk, or skimmed milk subject to low temperature pasteurization, or to high temperature pasteurization of short duration, with the addition of calcium salts, or calcium and calcium-phosphate salts, is characterized in that 5-25% by volume of the milk to be processed is cooled and emulsified with animal or vegetable fats, or a mixture thereof, with the addition of emulsifiers permitted for food, the obtained mixture is homogenized and added to the remaining portion amounting to 75-95% by volume of the milk to be processed, cooled down, whereafter the whole is buffered, thus causing a partial decalcification of the particles of calcium phosphocaseinate, so as to maintain a level of calcium bound with the milk protein of 0.35-0.

Abstract: A method and apparatus is provided for formulating meat blends to a desired fat percentage by continuously measuring in a non-destructive manner the percentage of fat in meat streams while they are flowing, and thereafter blending the streams into the desired formulation. Although the meat streams are of non-uniform consistency and density, accurate blending is accomplished by including a sensor that automatically and continuously monitors the meat streams to enable corrections for such non-uniformity. Percentage fat measurements are made by passing a beam of polychromatic X-rays through the streams and measuring both the incident and attenuated beams.

Abstract: A fabricated baked potato product comprises a core of potato mash enclosed by a fabricated outer skin containing baked potato solids. The outer skin is preferably made by baking peeled potato pieces to impart a baked potato flavor, grinding the baked pieces, and mixing the ground baked potato pieces optionally with water, starch, and cooked potato solids to form a pliable, cohesive baked potato dough. In a presently preferred method, the baked potato pieces are dried to a moisture content of less than about 10% and then comminuted to form a dry baked potato powder which is mixed with the optional ingredients to form the baked potato dough. An intermediate product is produced by forming the dough as a thin layer around a core of potato mash. The potato mash core is completely encased in the outer dough, preferably by simultaneous extrusion techniques. The intermediate product is eventually fried in hot cooking oil to form a novel potato product which retains the flavor of fresh baked potatoes.

Abstract: An improved granular dietetic protein concentrate is produced by incorporating 2 to 5 parts of casein into 6 parts of moist fat-free or low fat milk curds; allowing the mixture to swell; and granulating and drying the swollen mixture to a product containing curds and casein in a dry solids ratio of from 1:1 to 1:5.

Abstract: A continuous, in-line, method and apparatus for cooking process cheese products. Raw material, comprises a uniform blend of cheese with appropriate additives, for introducing into a pressurized cooking zone. Steam is injected directly into the raw material in a confined region to heat and melt the raw material into a molten mass. The molten cheese mass is delivered from the cooking zone to a mixing zone where the steam is mixed with the cheese and the temperature of the molten cheese mass is equilibrated. The molten cheese is delivered from the mixing zone to a low pressure cooling zone where deaeration and cooling of the molten mass is effected via a sharp reduction in pressure.

Abstract: An aromatized instant coffee comprising the combination of aroma-enriched carrier and instant coffee. The product has an aroma intensity of at least 70,000 gas chromatograph counts, a pore factor of at least 0.9, and a retention factor of at least 0.80. Also part of the invention are preferred methods of applying aroma-enriched carrier to coffee products whose roast and ground coffee aroma is desired to be increased. An especially preferred method comprises adding aroma frost-enriched coffee oil in a dropwise addition manner to the coffee product. In a most preferred embodiment, dropwise addition is accomplished by injection, preferably by a syringe member, which is extended from the open end of a coffee container to near the bottom of the container and while the syringe is being pulled upward out of said container a predetermined amount of aroma-enriched coffee oil is injected into the product.