Abstract: An elastic hydrous gel comprising a synergistic mixture of coconut endosperm and carrageenan, preferably in a ratio of at least 1, and more preferably at lest 5, parts coconut to 10 parts carrageenan by weight is disclosed. A process for making the gel is also disclosed.

Abstract: The present invention satisfies the long felt need in the beverage industry of a method of preparing tapioca starch balls that moves the time consuming, equipment demanding, and labor intensive process of precooking the dried tapioca starch balls to the tapioca starch ball manufacturer. The manufacturer precooks, freezes and conveniently packages the tapioca starch balls. The tapioca starch ball manufacturer will employ and train the personnel needed to precook the balls and not a retailer or a consumer. A retailer or a consumer will quickly and easily thaw or cook the conveniently sized preprocessed frozen packages of tapioca starch balls in a conventional microwave oven to prepare the balls for immediate use in Boba drinks. A retailer or a consumer can quickly react to sudden changes in demand for the balls by using the conveniently sized prepackaged frozen tapioca starch balls and thus reduce wasteful over production.

Abstract: The purpose of the present invention is to provide a system or method for planning all of the operations in a kitchen on the basis of estimated sale data, actual sale outcome data (sale situation) and providing to workers an detailed instruction of the information about each cooking operation such as its starting and finishing time, so that a just fresh-cooked food product of a needed type may be supplied at a needed volume on a needed basis through works as simple as possible not by skillful experts but by general workers of a minimum number in a simple fashion, so as to satisfy the demand of customers or the demand for the product.

Abstract: A high pressure process and system for the production of fresh whole corn masa, nixtamalized whole corn flour, and derivates wherein dry corn grains are transported by means of an elevator to a series of cleaning screens to separate impurities and foreign material before they are subjected to a cooking step. The corn grains as well as lime and water are fed continuously to a cooking device, which is subjected under a combination of pressure and temperature, to reduce the time of cooking of the whole corn grains. So, nixtamalized corn grains are obtained for the preparation of fresh whole corn masa and nixtamalized whole corn flour for tortillas, tortilla chips or the like.

Abstract: The present invention relates to a method for preparing mulberry leaf powder and ice cream containing thereof. More particularly, the present invention could provide a method for preparing mulberry leaf powder by blanching mulberry leaf in an aqueous solution containing 0.05˜0.5% of sodium bicarbonate, and drying and pulverizing said mulberry leaf. And ice cream of the present invention is prepared by mixing said mulberry leaf powder in an amount of 0.5˜5% by weight of the total ice cream with the mix base for ice cream. The ice cream products containing mulberry leaf powder of the present invention are functional as well as palatable.

Abstract: Multi-colored products, particularly food products, are obtained by preparing a base mixture suitable for preparing an emulsion, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emulsifying the base material mixture and coloring solution to obtain a colored material mixture emulsion, passing the colored emulsion to a distribution valve which is connected to a plurality of parallel piping lines connected in series to extruders to pass differing colored emulsions to the extruders for extrusion.

Abstract: A method for treating used cooking liquid from a cooking process includes the steps of removing a portion of the used liquid cooking medium from a cooking vessel and channeling it to a treatment vessel. The treatment vessel is sealable against a pressure that is substantially greater than atmospheric pressure. The cooking medium in the treatment vessel is then subjected to a pressure substantially greater than ambient atmospheric pressure, and it is heated in the treatment vessel to a temperature greater than an atmospheric pressure boiling point for a sufficient time to restore the cooking medium to a condition suitable for cooking. Finally the treated cooking medium is returned to the cooking vessel from the treatment vessel. This method is environmentally useful for significantly reducing wastewater production and “makeup” water usage.

Abstract: It is an object of the present invention to provide a manufacturing process of carrot juice capable of obtaining, with high yield, carrot juice having a high-quality and stable characteristic free from occurrence of cohesion with less fishiness. To this end, the present invention comprises, first, peeling washed raw carrot, carrying out enzyme deactivation processing within one day, preferably, within 12 hours after peeling, and second, completely deactivating pectin esterase activity of carrot and carrying out enzyme deactivation processing so that a residual rate of pectinase activity is less than 60%. Such an enzyme deactivation processing may be done by blanching carrot till an internal temperature reaches 70 to 80° C. in water at 70 to 80° C., or blanching carrot till an internal temperature reaches 60 to 70° C. in 0.02M to 0.05M citric acid solution at 60 to 70° C., or processing carrot with supercritical carbonic acid gas by a microbubble SC—CO2 method.

Abstract: A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a temperature of between about 80° C. and about 150° C. for between about 25 seconds and about 150 seconds, and recovering the animal tissue from the water bath. A pasteurization unit is provided for continuous processing of animal tissue.

Abstract: A process for making reconstitutable rice grains by cooking a mixture of rice flour, water and hydrogenated oil in a cooker-extruder to produce a partly gelatinized mixture, forming the partly gelatinized mixture into rice-grain shaped pieces and then drying and cooling the pieces to room temperature to provide the reconstitutable rice grains. Also, the resulting reconstitutable rice grain product.

Abstract: A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener such as sugar in an acideous liquid such as vinegar.

Abstract: A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used.

Abstract: A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used.

Abstract: The present invention is directed to a noodle product of extended shelf life and to a method of preparing the noodle product. More specifically, the present invention includes a full moisture extended shelf life noodle product of outstanding organoleptical quality which is easily prepared with little or no further cooking by the consumer. Additionally, the present invention is directed to a manufacturing process of the noodle product which can be easily performed using conventional machinery.

Abstract: A method for the steam treatment of beans in which beans are inserted into a chamber (1). Steam at high pressures (“pressure” hereinafter indicates a gauge pressure) of 5 to 7 Kg/cm2, and at high temperatures 158 to 169° C. is jetted into the chamber. Beans in chamber (1) are exposed to the saturated steam at high pressures of 5 to 7 Kg/cm2 and high temperatures of 158 to 169° C. for a period of 15 to 30 seconds so that boiling of beans achieved in a sterilized state.

Abstract: The invention relates to a process for preparation of hen's eggs during which the eggs are put into a cooking chamber of an egg-cooking container (2) closeable by a cover (8), which chamber contains a liquid heat-supplying medium, preferably water. The preparation temperature during a first preparation stage is below the boiling temperature of the water, and during a following second preparation stage is held below the temperature of the first preparation stage but above 55.degree. C. During the first preparation stage, the water starts at a temperature of approx. 55.degree. C. and is heated at a high heating rate to a temperature of at least 90.degree. C. during a first period with the result that the eggs rapidly reach a core temperature of approx. 58.degree. to 75.degree. C. At the start of the second preparation stage, the water temperature is reduced at a high cooling rate to a final temperature of between 80.degree. C. and 55.degree. C.

Abstract: A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5, and an oil in an amount sufficient to coat the surface of the rice.

Abstract: The present invention provides a process for obtaining a dehydrated plants, by blanching the chopped plant and subsequently drying the chopped plant until its moisture content is less than 3%. The product retains its natural color and has low microbial content.

Abstract: A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous blanch solution has a zinc ion concentration of at least about 500 ppm. The vegetables may then be containerized and sterilized, frozen or dried. The zinc-blanched and frozen or dried vegetables may be sold as ingredients to the food industry, or they may be containerized and sterilized in brine, or in complex products, such as soups, sauces, or any other thermally processed products.

Abstract: A moist multi-colored food product is prepared by mixing meat and meat-by-product materials and cereal, fat and water ingredient materials to obtain a base mixture, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emulsifying the base material mixture and coloring solution to obtain a colored material mixture emulsion, passing the colored emulsion to a distribution valve which is connected to a plurality of parallel piping lines connected in series to extruders to pass differing colored emulsions to the extruders for extrusion and deposit onto a conveyor for conveying through a steam oven, and to obtain the differently colored product, a first coloring solution is delivered to the emulsifier device for a time, the colored emulsion is passed to the distribution valve and to one piping line and one extruder in series and then after that time, a differently colored solution is delivered to the emulsifier device to obtain a differently colore

Abstract: Processes are disclosed for the preparation and manufacture of dried legumes to make a quick cooking whole bean and bean paste food product which is rehydrated to a food product having the appearance and organoleptic texture of canned or conventionally prepared Mexican style refried bean product. One embodiment is the production of dehydrated bean flakes and/or powders which are instantly rehydratable. Subsequent to cleaning, sorting and washing, the beans are either milled by dry grinding or wet milling. The slurry is cooked and dried by a continuous method. Another embodiment is the production of dehydrated whole beans. Whole beans are cooked by conventional methods without pre-cooking or soaking after being sorted, cleaned, and washed. After cooking the whole beans, beans which are no longer intact and now are in the form of a slurry are separated from the intact beans. The whole beans are dried in a manner which does not disrupt their intact structure.

Abstract: A method of cooking food comprising the steps of a) i) measuring the mass of the food and placing the mass in a first receptacle (10) forming a container; or ii) placing the food in a first receptacle and measuring the combined mass of the food plus the first receptacle; or iii) measuring the mass of the food; b) placing the food, optionally together with the first receptacle of step a) in a second receptacle (16); c) raising a liquid such as water to a predetermined temperature, and in particular boiling temperature; d) as a function of a pre-established relationship between the mass of the food, or between the combined mass of the food plus the first receptacle, and the desired mean cooking temperature, determining a quantity of the water at predetermined temperature; e) placing the quantity of water inside the second receptacle, in thermal contact with the first receptacle; and f) cooking the food for a predetermined length of time, wherein the food is cooked by heat transfer between the water, the first r

Abstract: A salsa formulation comprising a tomato component, a whole pepper component, a whole spice component, and a powdered spice component. The whole pepper component comprises raw banana peppers, serrano peppers, and jalapeno peppers which are boiled until soft and light green in color to release spicy oils contained in the pepper seeds that are not normally released when said peppers are ingested raw. The boiled peppers are de-stemmed are mixed with the tomato component, whole spice component, and powdered spice component, and then blended at high speed until a paste consistency is reached.

Abstract: Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.

Abstract: A method of peeling tomatoes with the disclosed machine includes passing tomatoes through the steam chamber and maintaining a steam-controlled temperature of approximately 220.degree.-290.degree. F. and a pressure of 12-30 psi. The level of condensate is controlled for dragout by adding water and the concentration of naphthalene sulfonate is monitored and maintained at approximately 1000-2000 ppm. Residence time in the steam chamber is 8-35 seconds, while residence time in the vacuum chamber is 5-10 seconds while maintaining a vacuum of approximately 16-26 in. Hg at approximately 75.degree.-90.degree. F.

Abstract: A system for making pasta comprises in combination a dough bin having a bottom, extrusion holes associated with the bin bottom, and a hydrated pasta dough mixture in the bin which extrudes from the extrusion holes. Due to the percentage of fluid ingredients in the dough mixture, the pasta is extruded through the extrusion holes due to the force of gravity.

Abstract: A three-stage cooking apparatus and method for automatically cooking food products are provided. The three-stage cooking apparatus has a housing, a first conveyor within the housing for transporting a food product to be cooked thereon, a heating element located above the first conveyor and a condiment dipper located at an end of the first conveyor. The condiment dipper is constructed and arranged to receive the food products from the first conveyor for dipping the food products in a condiment contained therein. A second conveyor is located at an output of the condiment dipper to receive dipped food products thereon. A second heating element may be located within the housing below the first conveyor and above the second conveyor to cook the food products on each conveyor. Another heating element may be located beneath the second conveyor to cook the food products while the same are traveling on the second conveyor. In addition, a method for automatically cooking food products is provided.

Abstract: The invention pertains to a novel cooking utensil for use in cooking food together with a conventional cooking vessel such as a covered skillet. The cooking utensil comprises a thin, substantially planar food-supporting cooking member having a bottom surface shaped substantially identically to a lower, inner surface of the conventional cooking vessel so that the food supporting member will substantially completely cover the lower, inner surface of the cooking vessel in flush contact therewith when the food supporting member is placed in the vessel, and handle means integrally connected to a central portion of an upper surface of the food supporting member for lifting and handling the food supporting member. The food supporting member preferably has a uniform thickness significantly smaller than the thickness of a bottom wall portion of the cooking vessel, and a continuous surface so that fluid cannot pass therethrough during a cooking operation.

Abstract: Pectin and Pectocellulosic compositions are prepared by heating and mixing comminuted pectin-containing material to solubilize pectin. Pectin, a pectocellulosic product, or a combination thereof is then recovered. The products produced are incorporated in food and other products.

Abstract: Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.

Abstract: The shelf-stability of carrot root material is enhanced by blanching the material, milling it, and then subjecting it to a decreasing pressure which is sufficiently rapid to cause rupturing of the cell walls of contaminating organisms in the product. The latter is effected by passing the product through a homogenizing valve (20). The treated product is then packaged by an aseptic packaging machine (22), to keep it from re-contamination by contaminating organisms.

Abstract: The improved firmness obtained in frozen vegetables by a two-step blanch prior to freezing consisting essentially of a lower temperature blanch to activate pectin methyl esterase in the vegetable to increase firmness followed by a higher temperature blanch to inactivate enzymes thereby to prevent the development of off flavors during frozen storage is retained when the frozen vegetables are canned and heat sterilized. The firming effect is accentuated when the food grade calcium salt is added or when a food grade acid is added to reduce the pH below 4.5. The greatest firming effect is obtained when both a food grade acid and a food grade calcium salt are added.

Abstract: Firmness of processed canned vegetables has been markedly improved by subjecting the vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.

Abstract: A method for making hydrated rice by preparing in a first stage a hydrated rice of a water content of 38 to 115 parts by weight of water to 100 parts by weight of rice, using hot water, steam and/or steam under pressure, subjecting the resulting hydrated rice to refrigeration or/and freezing, and making the rice further absorb water at a second stage, whereby the total water absorption is 72 to 130 parts by weight to 100 parts by weight of water. The rice grains of the highly hydrated rice are ungelatinized.When attempting to prepare a highly hydrated rice, a certain degree of gelatinization of the surface conventionally cannot be avoided, so that the taste is deteriorated and the occurrence of gelatinization makes the handling difficult.The highly water absorbed rice of the present invention, even after being cooked and heated, has a hard surface and soft interior, providing a delicious taste, so that the rice turns into tasty boiled rice. If freeze dried, the rice turns into excellent instant rice.

Abstract: A dual-stage process for preparing potato chips having a centralized first stage continuous process for preparing potato slices for indefinite storage and a second stage continuous process for preparing potato chips for consumer use.

Abstract: A tank apparatus has at least one set of three rollers suitable for being positioned therein, one roller of each set having a density less than a density of water so that the roller is floatable in water, and the two other rollers being movable rollers capable of reciprocating vertically from a position above to a position below the floatable roller.

Abstract: Embodiments of a potato-on-a-stick, and methods for making the potato-on-a-stick, are disclosed. The potato-on-a-stick includes a pre-cooked potato, which is prepared by partial baking, an interruption in cooking to cool the potato, and then blanching, which allows a stick to be inserted without breakage of the potato and which causes the potato to adhere to the stick and hold the stick in place in the potato throughout further handling, freezing, thawing, finish-cooking, and eating. In one embodiment, the method of making the potato-on-a-stick product starts with the baking process for potato boats, in which whole potatoes are partially baked, cooled, cut, and scooped-out. The scooped-out potato centers are then blanched and cooled, and a wooden stick is inserted and secured by the adhesiveness of the potato contacting and holding the stick. The invented method produces a potato product which has a secured stick and has an uncrumbly, unbreaking texture and yet a pleasant, soft and palatable texture.

Abstract: This process is used to prepare pig meat, including pig stomachs and pig intestines. The process includes the steps of thawing, cooking, washing, and refrigeration. Frozen pig meat is first thawed. The meat is then slow cooked in 195 degree F. water for a certain period after which the cooking process is stopped. The meat is then washed in a granular sodium hydroxide solution, rinsed and then soaked in an oxygen bleach solution and rinsed again. The meat is then refrigerated for sale.

Abstract: This process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed. After slow cooking for fifteen minutes, the duck feet are soaked in cold water for twenty minutes. After refrigerating for two hours, the bones and joints of the feet are removed. For about five minutes, cold water is run over the duck feet and then the duck feet are washed for 90 to 120 minutes in a solution of oxygen bleach and 100 degree F. water. Then, cold water is run over the cold feet for two hours and then the duck feet are refrigerated for two hours. At that point, the duck feet are ready for packaging or for serving or for additional cooking.

Abstract: Cooking method and apparatus capable of saving calorie necessary for cooking and generating desired convection in to-be-treated materials and stirring them during cooking are disclosed. The cooking method sends a gas into the to-be-heated materials inside the cooking container to generate bubbles, and heats and cooks the to-be-heated materials while fluidizing and stirring them by ascending streams of the bubbles. According to this cooking method, the heating temperature and the intensity of the stirring stream can be combined freely under the most suitable condition for respective cooking, and freedom of cooking can be drastically improved.

Abstract: The process for preparing fat-free frozen french fry style potatoes utilizes the steps of: preheating raw peeled potatoes; cutting the preheated and peeled potatoes; blanching the preheated, peeled and cut potatoes to remove excess sugars, to gelatinize starch, to remove the gelatinized starch, and to inactivate the enzymes during subsequent handling, freezing, and holding periods; drying the preheated, peeled, cut, and blanched potatoes; then freezing the reheated, peeled, cut, blanched and dried potatoes; and for convenient handling, packing the frozen potatoes in selected containers which are kept within frozen storage volumes until used in preparing a meal.

Abstract: Process for fast cooking filamentary alimentary pastas and the like, consisting in feeding high-temperature, pressurized water to a pre-cooking chamber thermostatted by means of the same high-temperature water, feeding to the chamber, and by means of a metering feeder, a portion of raw pasta together with hot water, and keeping the pasta under such condition until the pasta is softened, feeding a further amount of hot water to the pre-cooking chamber in order to stir the softened pasta, transferring the pasta to a thermostatted end-cooking chamber, and removing hot cooking water causing the hot water to circulate through a plurality of expansion chambers before being sent to a heat exchanger associated with the water feed pipe. Fast-cooking apparatus suitable for practicing the process in an automatic way, in which the operating cycle is governed by a microprocessor, or the like.

Abstract: A freezing process for manufacturing bagels, providing the taste and texture of fresh bagels is disclosed in which the dough is removed from the initial cooking process and immediately subjected to cool water, approximately 64.degree. F. or less. The bagels are removed from the cool water and immediately exposed to moving air, thereby drying the excess moisture from the surface. The bagels are removed from the moving air and immediately placed in a freezer at a temperature less than 10.degree. F. The process time from removing the bagels from the hot water to freezing preferably takes no more than approximately four minutes. A bagel cooking unit is disclosed which combines both the boiling and steaming methods. The unit has a water holding tank in the lower portion with a heater. A conveyer is positioned to enter above the water line of the water holding tank, to extend below the water line and to exit above the water line, allowing the bottom half of the bagels to be immersed in boiling water.

Abstract: Deep-frozen cooked potatoes are prepared by cooking potatoes, slowly cooling the cooked potatoes and then deep-freezing the cooled potatoes to a storage temperature in two steps so that in the first step, the cores of the potatoes are kept at the crystallization state of water for at least 15 minutes and so that in the second step, deep-freezing is continued until the frozen storage temperature is reached.

Abstract: A method is disclosed wherein amounts of fresh minced meat, high protein concentration meat juice, and vegetable oils are processed by mixing and cooking. The end product is a spreadable, meat-containing condiment having a high protein concentration and being glutamate-free.

Abstract: A shower cooker apparatus includes a lower vessel and an upper shower fan for a heated fluid cooking medium such as water. The bottom portion of the bagel or other dough product is bathed in the vessel, while the top portion is showered, for simultaneous cooking of the top and bottom portions. The dough products are carried on a conveyor which is submerged in the cooking vessel.

Abstract: A calorie intake-controlling food is disclosed which comprises low-calorie cereals having reduced carbohydrate content, a water-soluble dietary fiber and protein having an isoelectric point in the acidic region, the cereals being contained in a predetermined amount corresponding to the calorie intake to be controlled, and in which said water-soluble dietary fiber and said protein are in such proportions that an aqueous solution of said food is gelatinized when contacted with gastric juice.

Abstract: To prepare dried pasta, the pasta is shaped from a mixture of water and a ground cereal, the pasta thus shaped is thermally pretreated and then precooked and dried.

Abstract: A method for manufacturing starting material for dried sweet potato chips comprises heating raw sweet potatoes at a temperature ranging from 70.degree. to 100.degree. C. for 180 to 8 minutes to adjust hardness of the sweet potatoes to 1,800 to 12,000 and then slicing the heated sweet potatoes to a desired thickness. The sweet potato slices are further subjected to a second heat treatment to convert starches present therein to .alpha.-starches and then dried as such or after freezing to obtain dried sweet potato chips edible as a snack food.

Abstract: A roasting support for a disemboweled fowl that has openings at the head and tail ends, includes a base member that carries a generally conical, imperforate plug member adapted to sealingly engage one of the open ends of the fowl to retain fluids within the fowl during roasting. The roasting support also includes an elevated support member adapted to support the other open end of the fowl at a higher level than the first open end thereof so that fluids added to the interior of the fowl or generated during roasting of the fowl are retained within the fowl during such roasting. The method of roasting the fowl includes the steps of supporting the fowl in an oven with one of the openings plugged to prevent leakage of fluids from the interior of the fowl, while the other of the openings is at a higher elevation than the first opening, and applying heat to the fowl for a sufficient period of time to roast the fowl. Fluid can be added to the interior of the fowl before or during the heating step.