Abstract: A control process and apparatus enable operation of a pressurized continuous cereal cooker and discharge auger with decreased steam utilization. An electric motor advances the cooked cereal mass through a pressurized zone comprising a quick-opening valve, preferably a butterfly valve. The current drawn by the electric motor is monitored to sense the accumulation of cooked cereal mass at the valve. A process signal, representative of the current drawn by the motor, is compared to a reference signal, representative of a selected value representative of a current higher than that required to turn an empty auger. A control signal based on the comparison of the first signal and the reference signal is then generated to open or close the valve in response to the control signal. When the process signal drops below the reference signal, the valve is closed.

Abstract: Coffee brewing cycle time is improved by contacting roasted ground coffee with a brief interval of steam, e.g. 3 seconds. The steam is preferably introduced prior to contact with brewing water and may be followed by a brief interval of pause prior to introducing the water. Steam and water are preferably introduced under a moderately elevated pressure. Improvements in appearance, color, flavor, aroma and yield can be achieved along with reduced cycle time.

Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

Abstract: The invention relates to a process for recovering caffeine from caffeine-loaded activated carbon and which is characterized in that the caffeine destroying activity of the activated carbon is reduced before or after loading with caffeine. The activated carbon can to that end be treated with acids, buffers, complexing agents, redox substances, caffeine and other xanthine derivatives. The caffeine recovery yield can be considerably increased by this means.

Abstract: A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agents can be sugars, intensive sweeteners and/or hydrolyzed starches.

Abstract: A unitary beverage container includes a main body defining a container volume. A flexible straw is fluidly connected at a proximal end with the volume adjacent the bottom of the main body. The flexible straw includes a series of segments which provide bending diaphragms. The straw also includes a distal end which is preferably in the form of a planar hollow mouthpiece having vertical wings and a central aperture therein with the mouthpiece is located adjacent the top of the main body. The segments of the straw near the bottom are strengthened and a curved portion of the straw has wedge shaped segments. An attaching mechanism removably attaches the distal end of the flexible straw to the top of main body and closes the aperture of the distal end. The attaching mechanism includes a short hollow bridge extending from the aperture at the distal end of the flexible straw which is broken during removal of the flexible straw to uncover the aperture prior to use.

Abstract: A sealed container includes a base jar for containing a substance and a removable lid for closing and sealing the base jar. The base jar includes a bottom wall, a side enclosure extending upwardly from the bottom wall having an upper portion with a screw thread, and an upper wall extending inwardly and upwardly from the upper portion of the side enclosure having a circular brim which defines a wide mouth opening for the base jar. The removable lid includes a top wall and an encircling member extending downwardly therefrom with a screw thread which matingly engages with the screw thread of the upper wall of the base jar. For sealing with the base jar, the removable lid also includes a circular projection extending downwardly from the lid which engages and seals with the circular brim.

Abstract: Frozen whipped topping formulations containing milk solids and glassy sodium polyphosphates having an average chain length of at least n=18 to n=50.

Abstract: A low-fat, frozen whipped topping having a fat content of 8 to 15% and which is free of milk solids and phosphate salts is formulated using weight ratios of from 1.4 to 2.2 parts chemical emulsifier and 5.0 to 6.0 parts sodium caseinate per 100 parts fat. A low-fat, non-dairy, frozen whipped topping can be prepared employing the teachings of this invention.

Abstract: Caramel confections which facilitate coating, depositing, molding and baking are prepared from a finely divided solid candy phase dispersed within a continuous fat phase. These products differ from conventional caramel products which are based on sugars and milk protein and typically exhibit a chewy texture but are difficult to mold or to otherwise handle. A powdered caramel brittle material is made by sheeting, cooling and grinding a caramel prepared by cooking aqueous milk solids with sugar to a moisture level of below 6%. Preferably, from 5 to 35% of the powdered caramel brittle is mixed with 30 to 60% granulated sugar, 17 to 40% fat, and 10 to 25% milk solids. The mixture is refined to obtain an average particle size of 0.0004 to 0.0020 inches, mixed with an emulsifying agent and additional vegetable fat, and heated as necessary to reduce the moisture level.

Abstract: A dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface the shaped meat before cooking in a microwave or conventional oven. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

Abstract: The invention relates to a process for recovering caffeine from caffeine-loaded activated carbon using a circulated inert gas sweeping stream held at a temperature of 250.degree. to 460.degree. C., in which process the activated carbon is preheated prior to the desorption of the caffeine with heat sources other than the sweeping gas and held during the desorption step at a uniform temperature or at a temperature increasing from the inlet to the outlet of the inert gas sweeping stream within the range of 250.degree. to 460.degree. C. and the caffeine is subsequently separated from the inert gas sweeping stream by conventional means.

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: The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the meat with glycerol, applying seasoning to the coated surface and cooking the coated, seasoned meat. In addition, the present invention relates to a coating combination which when coated onto a meat and then cooked imparts to the cooked meat a moist and marinated-like flavor, about the coating combination consisting of about 20 to about 33% by weight glycerol and about 67 to about 80% by weight seasoning, the weight percent being of the combination.

Abstract: Unitary beverage containers include a main body defining a container volume. A flexible conduit or straw is fluidly connected at a proximal end with the volume adjacent the bottom or top of the main body. The conduit or straw also includes a distal end which is preferably in the form of some shape of hollow mouthpiece having a central aperture therein with the mouthpiece is located adjacent the top of the main body. A connection or closing mechanism removably attaches a hollow member to the distal end of the flexible straw or conduit and closes the aperture of the distal end. The mechanism includes a short hollow bridge extending from the aperture at the distal end of the flexible straw or conduit which is broken during removal of the hollow member to uncover the aperture prior to use. The hollow member is otherwise isolated fluidly from the container volume. A indentation in which the mouthpiece and hollow member are received is provided at the top.

Abstract: An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is effective to develop the dough while maintaining good forming characteristics; dividing the dough into weighed pieces; finally proofing the weighed dough pieces; pressing the weighed dough pieces between upper and lower, differentially-heated platens to form and condition a flat dough preform, the starch in the upper surface being partially gelatinized and the lower surface being strengthened. Preferably, the product baked and then packaged in a heat-sealed plastic covering.

Abstract: An easy open tabbed package made of a flexible laminate material comprises a product enclosure having side walls, a bottom portion and an overlapping top portion. The overlapping top portion includes opposing flaps having a sealable region wherein a hand-peelable heat seal can be applied and a raised grippable tab means integral with the sealable region of each flap. The package is designed to enclose a product such as roast and ground coffee which can be vacuum-packed and peelably sealed inside the flexible laminate enclosure. The tab means, which preferably comprises a wave-shaped raised tab, is constructed integrally with the peel-seal region and greatly facilitates opening of the package by pulling outwardly from the center.