Abstract: Meat is tenderized in the absence of a tenderizing agent by immersing the meat in a liquid bath and maintaining the bath at a controlled temperature within a range that hastens enzymatic tenderizing of the meat.

Abstract: A liquid sauce container packet and tray assembly is provided including a packet (1) containing sauce which is thermally fused on opposing ends to flanges of a tray (2). The thermally fused ends of the packet (1) are formed in a perforated line (3) manner for ease of removal of the packet (1) from the tray (2). Upon separation of the tray (2) and packet (1) along the perforated lines (3), the sauce may be dispensed into the tray (2).

Abstract: Improved, valine-supplemented sow lactation diets are provided which increase litter and weaning weights, particularly in the case of high producing sows. The diets of the invention include from about 12-30% by weight of total protein (e.g., from corn and soy), a total lysine content of about 0.75% by weight, and sufficient valine to give a valine:lysine ratio of at least about 0.83:1.

Abstract: A specialized process for producing purified iso-alpha-acids from hop extract. Hop extract is first combined with a metal salt isomerizing agent. The mixture is preferably boiled to ensure complete isomerization. First organic and aqueous phases are produced, followed by washing of the first organic phase with a primary acid. These materials are preferably boiled during washing. A second organic and aqueous phase are produced, with the second organic phase being washed with a primary alkaline washing agent. Optimum results are achieved if boiling temperatures are maintained during washing. Third organic and aqueous phases are then produced, with the third aqueous phase being washed using a secondary acid to generate fourth organic and aqueous phases. The fourth organic phase (containing purified iso-alpha-acids) may then be stored and subsequently treated with a secondary alkaline washing agent to produce an aqueous concentrate used in brewed beverage production.

Abstract: The invention provides a composition for and method of producing a supplemental dietary fiber fortified fructose-based chewy confection which can be stabilized to produce a long textured taffy-like candy or a short textured nougat-like candy, which confection has an acceptable mouthfeel and exhibits a reduced adherence to a consumer's teeth through incorporation of a unique emulsifier blend.

Abstract: A beverage package has a sealed container 1 containing beer 11 having gas in solution and forming a headspace 16 containing gas at pressure greater than atmospheric. A hollow insert 7 is located in the container and is responsive to a pressure differential developed on opening the top 5 of the container to inject beer and/or gas therefrom into the beer 11 whereby to liberate gas 17 from solution and form froth in the headspace 16. A baffle plate 12 on the insert 7 restrains the liberation of gas 17 to a minor proporation of the volume of beer 11 so that when the beer is poured into a glass, gas can evolve naturally from the beer to produce "sparkle". As an alternative to the beer and/or gas injection bubble initiation, gas from solution in the minor proporation of the volume of beer may be liberated by contact of that beer with a bubble initiating material.

Abstract: This invention provides a powder-form foaming creamer for beverages, such as coffee, and soups, said creamer containing fat, carbohydrate and protein; said protein is chicken's egg-albumen which shows a superior foam-stabilizing activity, while the use of egg-albumen also confers to the foam a good stability upon stirring and an improved appearance.

Abstract: Onset of oxidation flavor in a malt beverage is delayed by addition of a lactone to the malt beverage during the brewing process.

Abstract: This invention relates to a process for the preparation of wort starting from mash, comprising the separation of spent grain from the mash to form a clear wort in at least one membrane filtration unit having a pore size of the filter not exceeding 2.0 .mu.m, if desired addition of hops to the wort and boiling of the wort.

Abstract: A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved nonalcoholic malt beverages and making natural beer foaming components also are disclosed.

Abstract: This invention provides a dry butter flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dry dairy solids, and the balance is a butterfat. The dry dairy solids are naturally occurring milk solids from which substantially all water has been removed. The method of manufacture provides for mixture of the ingredients so that the solids are suspended in the butterfat. Butterfat or butter oil crystallization is initiated in a tempering unit, and the tempered product is deposited on a moving belt which passes through a cooling tunnel to cool and crystallize the fats to produce a dried butter flake product.

Abstract: An animal feed supplement and processes for its production which provide an inexpensive, not excessively hygroscopic or sticky supplement amino acid whose content should be standardizable. The animal feed supplement is based on a fermentation broth and contains the predominant proportion of its contents, optionally with the exclusion of part of the biomass. The biomass is preferably present in an amount of at most 10% by weight in the dry state. Proteins are preferably present in a maximum amount of 10% by weight. For the production, the sugar content is adjusted to a maximum of 4 g/l during fermentation, at least towards the end thereof, and at least part of the biomass is optionally removed during the working up.

Abstract: The present invention provides a feed additive composition for ruminants containing a biologically active substance therein. When administered to ruminants, the composition containing the active substance is stably protected in the rumen while efficient release of the active substance is realized in the abomasum and the following digestive tract. Thus, the released active substance is effectively digested and absorbed by ruminants.

Abstract: Vinegar is produced by a trickling must through a plurality of separate support beds colonized with Gluconobacter. The temperature of the must is maintained between each bed so that the must temperature varies no more than 2.degree. C. during passage through the plurality of beds.

Abstract: Briquettes capable of sustained emission of aromatic volatiles during cooking of food over a heated bed of briquettes comprise a bonded combustible or non-combustible matrix containing within the matrix at least one pellet of combustible aromatic material. The briquettes are preferably conventional charcoal briquettes containing a plurality of pellets of compressed bonded wood. The wood is preferably a flavoring wood such as hickory. The invention also encompasses a method of imparting flavor to food comprising cooking food over a heated bed of the briquettes of the invention.

Abstract: The present invention describes a cartridge of hollow fibers intended principally for the refermentation in the bottle of sugar-containing wine according to the traditional so-called "champagne" method. The cartridge has a perforated tubular body in which are arranged microporous hollow fibers preferably hydrophilic and a few hydrophobic and which are folded in a U shape and which are filled with yeasts. The cartridge is of a size to be inserted in the neck of a bottle and allows refermentation to occur by ensuring the maintenance of an optimum exchange surface between the wine and the yeasts.

Abstract: The present invention relates to calcium fortified powdered milk products with improved dispersibility in aqueous media and a process for the production thereof. The process generally comprises blending a milk product with a calcium fortification system to form a calcium fortified mixture; cooling said calcium-fortified mixture down to a temperature effective to initiate lactose crystallization; and, dehydrating said calcium-fortified mixture to obtain a calcium fortified dry milk powder with improved dispersibility in aqueous media.

Abstract: The present invention provides a method of pretreating a porous medium for use in filtering a protein-containing fluid, such as milk, beer, wine, or the like, which method comprises contacting a porous medium with an aqueous citrate solution prior to passing the protein-containing fluid through the porous medium.

Abstract: The present invention provides a novel fat substitute composition, comprised primarily of a defatted and substantially nondenatured proteinaceous particulate material, that, in a preferred embodiment is derived from seed grains, and most preferably oats. In addition, a method of making such compositions and using the same to produce food products having a reduced caloric count, creamy texture, and suitable mouth-feel, is disclosed. Further, a method to vary the viscosity of the resulting food products is disclosed, through changing the ratio of starch to protein in the fat substitute.

Abstract: Garlic, onion or like bulb vegetables are whisked in an appropriate quantity of water to obtain an intermediate product having the consistency of a very fluid cream which is subsequently subjected to freeze drying. The product obtained, ground to a powder, subsequently reconstituted with pre-selected comestible liquids, has been found to possess the properties of the starting bulbs but did not have the offensive day-after effect.