Abstract: Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14 and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output pump (52) through fruit which is placed within the tanks to cause the fruit to become saturated with sugar. In addition, the fruit is placed in a plumping liquid in the tanks prior to infusing and the infusing liquor will drive the plumping liquid in front of it. The fruit may be conditioned in various ways prior to placement in the tanks, which conditioning may remove fruit juice from the fruit, the fruit juice being collected in a tank (36) for subsequent use. Alternatively, if fruit juice is not removed from the fruit during a conditioning process, fruit juice is extracted from the downstream portion of the plumping liquid.

Abstract: Process for the preparation of cocoa nibs coated with caramelized crystalline sugar, in which a mixture containing at least cocoa nibs pieces, sugar, and water and/or milk is prepared, the mixture being treated at a high temperature so as to obtain caramelized cocoa nibs, which are then tempered and heat treated. Also, the caramelized cocoa nibs obtainable by this process and their use in food products.

Abstract: The invention relates to a process for producing a savory vegetable preparation which is storable at room temperature and is suitable as a topping and/or filling. According to the process, coarsely chopped vegetables are boiled in an aqueous polydextrose solution to form a substantially homogeneous base mass having a Brix of 65-72.degree., preferably 68-70.degree. Bx. The base mass thus produced is admixed with structure-giving constituents in small pieces and, if appropriate, again briefly heated to form a preparation of 70-74.degree. Bx which still comprises the structure-giving constituents in piece form. Then, with addition of seasoning and flavoring components and edible acids and/or their salts, a final Brix of 73-80.degree. Bx, an a.sub.w of <0.85 and a pH of .ltoreq.5.5 is achieved.

Abstract: A process for infusion-drying carrots comprises immersing the carrots in a circulating bath of infusion syrup, the infusion syrup comprising water and infusion solids, the infusion solids comprising at least 20 weight percent corn syrup and the balance, if any, sugar, until the carrots attain a Brix from about 25 degrees to about 50 degrees, separating the infused carrots from the infusion syrup, and drying the infused carrots, by directing a stream of hot air over and through the infused carrots, the hot air having a temperature from about 140 degrees F. to about 200 degrees F., until the infusion-dried carrots attain a water activity from about 0.30 to about 0.63.

Abstract: The invention relates to a product containing a microcrystalline plant sterol, a method for producing the product by pulverization, and use of the product for the manufacture of edible products. The invention also relates to products manufactured using the microcrystalline plant-sterol-containing product. Preferably, the product is a spread based on a combination of a sweetening agent, a microcrystalline plant sterol and suitable berry or fruit.

Abstract: The invention includes a composition, method and apparatus for use in treating a bale of hay. The composition is essentially free of ammonia, urea and lye, and contains about 10% to about 50% by volume sweetener, about 0.5% to about 8% by volume liquid fat, about 0.5% to about 10% by volume gelatin, at least about 0.2% by volume phosphoric acid, at least about 0.3% by volume elemental calcium, at least about 500 IU Vitamin A per gallon of composition, at least about 100 IU Vitamin D per gallon of composition, and water. The method includes injecting this composition into a bale of hay. A concentrate is also provided that may be mixed with water to form the liquid composition, which concentrate is essentially free of ammonia, urea and lye, and contains about 30% to about 85% by volume sweetener, about 1.5% to about 40% by volume liquid fat, about 1.5% to about 40% by volume gelatin, at least about 1% by volume phosphoric acid, at least about 1.

Abstract: A non-liquid particulate fruit product and method for its manufacture which has a natural fruit flavor and which can be formed in desired configurations and sizes is described. The fruit ingredient can be derived from such fruits as blueberries, blackberries, strawberries, raspberries, etc. There is added to the fruit product pectin, liquid glucose, sodium citrate and sugar (e.g. sucrose). These ingredients are combined in a certain sequence. The mixture is brought to a boiling point to boil off a portion of the water. At a later time in the boiling of the mixture, a large portion of the sucrose is added to lower the temperature. The mixture is fed through a heating unit to raise the temperature of small quantities in the mixture very rapidly. Acid is added, and then the mixture is form in the desired shape, such as being dispensed as droplets onto a conveyor belt, where the droplets form into the particulate fruit product.

Abstract: A method for obtaining a cured pickle stock without subjecting the pickle stock to conventional fermentation processes. The pickle stock is immersed in a curing liquid and then subjected to alternative vacuum and pressure treatment steps. A cured pickle product is produced having the desired translucent appearance.

Abstract: Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm.sup.2 ; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortofied composition and forming into desired shaped and sized pieces.

Abstract: Health bars are provided having high dosages of at least one of the amino acids L-arginine and L-lysine in conjunction with fruit solids and paste, protein and carbohydrates. A number of different fruit sources may be used, grapes finding particular use, and soy being a useful source of proteins. The bars are made by preparing a syrup at an elevated temperature, adding a fruit paste and cooling, followed by the addition of minor ingredients and mixing, the amino acids and a portion of the protein and mixing, followed by the remaining ingredients and formation as a bar.

Abstract: The composition of one or more selected soluble sugars and one or more selected dicarboxylic acids into a feed supplement for ruminant animals that maintains the appropriate level of lactic acid and pH of the rumen, and optimizes the availability of energy and nutrients for milk production or growth. The composition also includes one or more selected mineral salts and/or fat, fiber or flavor freshener.

Abstract: Apple slices are introduced into a preservative solution comprising about 8%-20% of a sweetening agent, about 0.1%-0.6% of an edible acid, and about 0.015%-0.025% of sulfur dioxide. The fruit pieces are then placed under a vacuum and then, after the vacuum is released, maintained in the preservative solution for a sufficient time to allow the fruit pieces to absorb the preservative solution into the tissue thereof. Thereafter, the treated fruit pieces may then be stored in a refrigerated environment for periods up to three months or more without significant deterioration in appearance, texture and taste and without any increase in bacteria count over their near sterile condition after undergoing the above process.

Abstract: Disclosed are improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65% by weight of fruit solids; B) about 0.1 to 85% of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a wet blend of fruit ingredients, drying the wet blend to 9 to 20% moisture and admixing the dried fruit composition while warm with the slurry to form a dried sweetened calcium composition and forming into desired shaped and sized pieces.

Abstract: An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shortening substitute is formulated to be used in a wide variety of food products and have a 1:1 to 0.5:1 replacement value of the improved shortening substitute to oil, butter or shortening to produce high quality baked products.

Abstract: Disclosed herein is a method of suppressing and masking the grassy smell and acid taste characteristic of vegetables and fruits, thereby making food and drink more palatable, by adding erythritol to food and drink in their production from vegetables and fruits having a strong grassy smell and acid taste. The thus added erythritol also improves the taste of food and drink without adversely affecting the natural taste of vegetables and fruits and without increasing their sweetness. The method comprises adding to food and drink erythritol in an amount of 0.2 to 3.0 wt % of their weight.

Abstract: A process for infusing sugar into fruits and vegetables comprises the steps of providing a quantity of produce, treating the produce for a period of time sufficient to cause osmotic rupturing of at least a portion of the cells within the produce by contacting the produce with water, then infusing the treated produce by contacting it with a concentrated infusion syrup in a stage-wise manner for a time sufficient to prepare an infused produce having a Brix level from about 40.degree. to about 52.degree..

Abstract: A formulation incorporating maltose or maltose corn syrup which allows increased levels of fructose or high fructose corn syrup to be infused into fruit or fruit pieces before drying. The formulation decreases the stickiness associated with high fructose infusion and agglomeration of fruit. Use of the formulation eliminates the need to oil coat fruit to keep it free-flowing. The formulation provides for retention of the original product character (size and shape) by requiring less quantity of water to be removed by dehydration since the fruit water is replaced with infiltrant. With a greater amount of the less costly infiltrant to be sold per amount of fruit, the cost of the product is thereby reduced. The texture of the finished product remains pliable due to the amount of humectant present. The sweetness intensity which would overwhelm the original flavor of the fruit product at these levels is reduced along with possible volatile retention.

Abstract: An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shortening substitute is formulated to be used in a wide variety of food products and have a 1:1 to 0.5:1 replacement value of the improved shortening substitute to oil, butter or shortening to produce high quality baked products.

Abstract: Dehydrated vegetables are prepared by preparing the vegetables, holding them for a time and at a temperature to activate the endogenous pectinmethylesterase, blanching and drying.

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

Abstract: A mineral supplement with vitamins for ruminant animals, and a method for its preparation. Vitamin component granules are provided that contain one or more of Vitamin A, Vitamin D and Vitamin E, the majority of the granules being sized to pass a no. 31/2 U.S. Standard Sieve but not a no. 16 U.S. Standard Sieve, the granules having an irregular shape such that the size and shape of the granules substantially prevents them from separating from the mineral supplement. The granules are combined with a mineral mix of finely divided particles that are visibly smaller than the majority of the vitamin granules, the mineral mix containing one or more of calcium, magnesium and phosphorus. The granules may be made by formulating pellets containing the vitamin component, dividing the pellets and retaining the desired size range of granules, and mixing the granules with a finely divided mineral mix.

Abstract: A process for treating a solid food product having water soluble and water insoluble volatiles soluble in alcohol and ether. The process includes cutting the product into pieces, placing the product pieces in a volume of water containing an anti-oxidant, and drawing a vacuum on the product pieces in the water to pull air out of the cells of the product pieces. The vacuum is released to cause water, and the anti-oxidant to enter the cells of the product pieces. The product pieces are then heated to dry the pieces and to drive off a mixture of water vapor or steam and the water soluble and water insoluble volatiles. The mixture is directed through an adsorbent to remove the water soluble and water insoluble volatiles from the mixture by an adsorption. Steam is passed through the adsorbent to remove the water soluble volatiles from the adsorbent. Ethyl alcohol is passed through the adsorbent to remove the alcohol soluble, water insoluble volatiles from the adsorbent.

Abstract: A method for processing food, and particularly fruit, wherein the leaching discharge stream is separated, for example by desalting electrodialysis, into reusable brine and residual solutions. First, the fruit is brined using conventional techniques. The fruit is then leached or flushed with water to reduce the concentration of brine materials. The discharge stream from the leaching process is separated into a sugar solution and a brine solution, preferably through desalting electrodialysis. The dilute sugar solution is returned to the leaching process to return the natural sugar and color to the fruit. The brine solution preferably is returned to the brining process.

Abstract: Non-fat food including fruit spreads, bakery fillings, flavored syrups, fruit and vegetable juices, pie glazes and fillings, yogurt fillings and salsa, for example, are prepared by incorporating a pectin, starch, cellulose, or protein based fat mimetic, or mixtures thereof, into a recipe therefor as an additional ingredient.

Abstract: The present invention is directed to a fiber-containing edible product and a method of making such a product. The edible product contains microparticulated fiber derived from a fiber source preferably having an insoluble fiber content of at least about 2.5%, hydrocolloid in an amount sufficient to maintain the fiber in suspension when the product is mixed with liquid to make an edible composition, and, except where a pudding-like consistency is desired, potable acid in an amount sufficient to lower the pH of the edible composition to a pH sufficient to avoid gelatinization of the composition. The edible product preferably contains sweetener and additional natural flavoring.

Abstract: A dried food foam product comprising: (A) about 5% to 70% by weight (dry basis) of the foam product of a flavor characterizing ingredient; (B) sufficient amounts of an undenatured proteinaceous whipping agent sufficient to provide the foam product to a density of 0.1 to 0.6 g/cc (dry weight basis) having a heat setting temperature; (C) about 0% to 55% by weight (dry basis) of the product of a nutritive carbohydrate sweetening agent; and (D) about 0.5% to 7% by weight moisture.

Abstract: The subject invention relates to a natural sweetening composition comprising:(a) sweet juice derived from the botanical genus/species Siraitia grosvenorii, S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, S. taiwaniana or mixtures thereof; and(b) sugar, wherein said sugar is selected fructose, sucrose, glucose or mixtures thereof; and wherein the ratio of the sweet juice to the sugar is from about 1:1 to about 1:5. An edible acid and/or an edible salt can be added to the composition to improve the flavor. A beverage comprising an effective amount of a flavoring system and a sweetening composition is also claimed. These beverages are reduced calorie and can be supplemented with vitamins and minerals.

Abstract: Odorless garlic, which is obtained by cooking whole or peeled garlic under pressure, impasting the cooked garlic and treating the impasted garlic with the juice of citrus and honey respectively to deodorize garlic, a pro- cess for manufacturing the odorless garlic, jelly health foods containing the odorless garlic and a process for manufacturing the jelly health foods containing the odorless garlic.

Abstract: A frozen, stabilized herb having a water activity coefficient of from 0.30 to 0.97 and comprising an infused osmotic agent.

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

Abstract: A frozen, stabilized herb having a water activity coefficient of from 0.30 to 0.97 and comprising an infused osmotic agent.

Abstract: An edible fruit spread in a form similar to a jelly or jam having improved texture and flavor characteristics and a decreased dissipation rate in the mouth during consumption is prepared by incorporating a pectin, starch, cellulose, carrageenan or protein based fat mimetic into a fruit spread recipe.

Abstract: The previously stated specification is an indepth description of my invention. This product offers an appeal by its natural color and ingredients. There are three distinct flavor sensations the consumer will experience, sweet, sour, and the natural spicy flavor of a garden grown pepper. The product consists of Hungarian and Romanian Wax Peppers, cored and de-seeded and stuffed with a sauerkraut mixture and immersed in a brine with dill weed immediately reacting with the chemistry of the vegetables themselves; thus, allowing an instant flavor impregnation so that no formal canning procedure (unlike that contained in the "Pickled Green Pepper", by Hugo Ziemann) is required to achieve the taste. The product is currently canned in a one quart glass jar, but is not necessarily restricted to that particular size of container.

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

Abstract: A method for producing a dried fruit product in which certain physical, chemical and/or sensory features such as green color, flavor and Vitamin C content are stabilized wherein pieces of fruit are produced by peeling and slicing from a green chlorophyll-containing fruit, the pieces of fruit are infused with a low molecular weight carbohydrate, preferably in an infusion solution comprising one or more of glucose, sucrose and fructose together with a buffering agent, and then the pieces are dried. The infused dried product is suitably packaged in an oxygen, water vapor and ultraviolet light impermeable medium for prolonged storage. A dried fruit product produced by the method is also claimed.

Abstract: For the manufacture of jams and marmalades one proceeds in that, from the charged products of fruit, glucose syrup or crystallized sugar, a component of fruit and glucose syrup which is smaller in comparison with the total quantity of charged products, is removed and boiled down separately for concentration, while the remaining component of charged products from the larger percentage of fruit and sugar is mixed with powdered or aqueous pectin and, in dependence of the solubility of the pectins, the separately inspissated component is mixed with the remaining component of fruit and sugar and the mixture is heated under pressure or vacuum to from 95.degree. C. to 110.degree. C. and, subsequent to the addition of an acid at gelatinization temperature, the product is filled into jars or the like.

Abstract: A process for preparing a flavored dried fruit product having a flavor which does not substantially correspond to the natural flavor of the dried fruit is provided. As a first step, a dried fruit is treated with an acidulant being selected from the group consisting of tartaric acid, malic acid, citric acid, ascorbic acid, phosphoric acid, and fumaric acid in an amount and for a period of time which is sufficient to substantially remove the natural flavor of the dried fruit. As a second step, the treated dried fruit is then dehydrated to the desired moisture content. The dried fruit is treated during the first step or after the second step with a flavoring agent having a flavor which does not correspond to the natural flavor of the dried fruit. The flavoring agent is employed in an amount and for a period of time which is sufficient to impart to the dried fruit a flavor which is substantially the same as the flavoring agent.

Abstract: The present invention is concerned with a simulated fruit piece suitable for combination with a dry food product having a moisture typically of from 2-3% and wherein the fruit piece maintains its softness and the food product maintains its crispness after various storage conditions, said fruit consisting of fruit solids, a fruit concentrate, a thickening agent, edible food grade acid, sweeteners, coloring, and glycerol. The glycerol/sweetener combination functions as a humectant system which produces a fruit product with an Aw of between about 0.2 to 0.50. A process for preparing said fruit piece is also disclosed wherein a solid phase comprising a fruit solids is combined with a hot liquid phase and the mixture extruded into fruit ropes or strands and cut into the desired shape or form.

Abstract: Jams including jellies, preserves, purees, fruit sauces and the like obtained by subjecting a mixture of raw materials to a high pressure treatment without heating is disclosed. The high pressure treatment is conducted at room temperature and a pressure of 500 to 10,000 kg/cm.sup.2 for 1 to 1,800 minutes.

Abstract: Raisins are treated by blanching, followed by fructose infusion, tempering and drying, all at elevated temperatures, to increase the fructose:dextrose weight ratio in the raisins to a level exceeding 1.5:1, without substantially increasing the total sugar content. The resulting raisins retain moisture and their natural raisin flavor in storage, even when combined with relatively dry, moisture absorptive food materials such as dry cereals, cakes and breads, and powdered baking mixes.

Abstract: A method of drying a water-containing foodstuff or beverage at a temperature above ambient, is characterized by incorporating trehalose into the foodstuff or beverage which is to be dried.

Abstract: A method for dyeing a food by displacing water contained in the food with ethyl alcohol, placing the alcohol treated food into a solution of a dye soluble in alcohol but insoluble in water and allowing the dye to equilibrate within the treated food and subsequently displacing the alcohol in the dyed food with water leaving the dye in the food.

Abstract: A process for producing a product made of a mixture of sugar and an ingredient including nuts in a heated screw extruder includes the steps of feeding the sugar into the screw extruder at a first intake zone, caramelizing the sugar by conveying the sugar through several caramelization zones which are heated, feeding the nuts to the screw extruder through a second intake zone, and mixing the caramelized sugar with the nuts by conveying the caramelized sugar and the nuts through one or more mixing zones. During the mixing steps, the nuts can be roasted. Also, the temperature in the mixing zones and the caramelization zones may be such that the temperature decreases from one zone to the next in the direction of conveyance of the mixture.

Abstract: It has been found that dried fruits can be prepared without resorting to sulfiting the fruits in order to prevent the discoloration of the fruit and to prevent microbiological deterioration of the fruit. It has been found that through the utilization of a combination of vacuum and particular infusion soaking solution containing a sugar having more than six carbon atoms, an acid, a microbiological agent and optionally a chelating agent that utilizing a particular sequence of treating steps, a dried fruit that is not discolored and which has good taste can be prepared and can undergo long term storage. That is, the packaged product will have a reasonably long shelf life and taste and appearance.

Abstract: A coated dried fruit piece is prepared by applying a coating of a melted fat or oil followed by a dusting of a dry particulate coating. The steps may be repeated as desired to build a coating of a desired thickness. The dry particulate coating includes a cereal component, such as wheat germ or shredded wheat fines, a sweetener and preferably a nut meal. The cereal component has a particle size sufficiently large to form a coating with crunchy particulates over the soft dried fruit. The particle size of the cereal component is sufficiently small to ensure the particles will adhere to the dried fruit pieces.

Abstract: Fruits and vegetables can be vacuum dried to produce a crispy but yet tender puffed food products having a color and appearance of the original fruit or vegetable prior to processing. Enzymatic browning and reducing sugar browning is counteracted by the treatment of the fruit or vegetable in an infusion solution that contains at least one reducing acid and a proton donor to counteract enzymatic browning and a disaccharide to counteract reducing sugar browning. In addition the infusion solution can contain chelating agents and antimicrobial agents. In addition the fruit or vegetable can undergo a freeze-thaw tenderizing process which will also enhance the puffing of the fruit or vegetable. The product is a puffed and crisp but yet has a smooth texture when being consumed.

Abstract: A new type of health food containing dried powder of Dunaliella algae is produced by means of vacuum-packing granulated materials including dried powder of said algae with use of plastic film which is both lighttight and gastight. The vacuum-packed food is very rich in .beta.-carotene.

Abstract: Disclosed are snack products comprising a dried agglomeration of fruit or vegetable pieces as well as a method for making these snack products. This method involves utilizing a sugar soaking step to prevent the collapse and shrinkage of the individual pieces of fruit or vegetable during the drying process. The method further comprises mixing the pieces of fruit or vegetable with a foam composition prior to drying. This results in distribution of the pieces within the snack in an open mat structure so that the snack product is characterized by a ratio of solids volume to total volume of from about 0.5 to about 0.85. The final snack product has a low water activity and bulk density and provides a crisp, tender eating quality.

Abstract: A method of infusion of fruit is provided. Dried fruit is hydrated in a solution of fructose prior to infusion with a solution of fructose. The rehydration step raises the ratio of fructose to dextrose of the fruit which improves the organoleptic qualities and stability of the infused fruit.

Abstract: A method of making cherries of the maraschino type is provided. Sulfite brined cherries are leached to reduce residual sulfur dioxide content to at most about 100 ppm. The leached cherries are then immersed in a sweetener syrup consisting essentially of high fructose corn syrup, solids from crystalline fructose, and a red coloring agent. The syrup has a sweetener solids content insufficient to cause substantial osmotic shock to said fruit, but said immersing raises the solids level of said cherry fruit and imparts thereto a red color. The use of the particular sweetener syrup allows the solids level of the fruit to be raised much faster than in conventional maraschino cherry manufacture and yet collapse of the fruit is avoided. Also provided is a method of packing frozen fruit.