Abstract: A soybean snack comprising 25-70 parts by weight of soybean powder of whole grain or soybean powder of hull-removed grain and 75-30 parts by weight of starch and/or cereal flour as main components is disclosed. This snack may be produced by grinding soybean of whole grain or soybean of hull-removed grain, adding to 25-70 parts by weight of the resultant soybean powder of whole grain or soybean powder of hull-removed grain with 75-30 parts by weight of starch and/or cereal flour and water, optionally adding a seasoning, a leavening agent and the like, adding an alkaline agent to make a pH of dry material after steam treatment 7.5-9.5, treating with steam to form a dough which has an elasticity and a plasticity which are substantially equivalent to those of the touch of rice cakes, rolling, molding, and forming a dry material to fry or to bake.

Abstract: A plastic film bag for foodstuffs or the like having opposed film bag walls joined at their edges and forming a mouth between the walls at one side, reclosable fastener strips between the walls at the bag mouth having facing releasably interlocking profiles thereon with a base for each of the strips, each base web having an outer portion and an inner portion which is adjacent the contents of the bag, one inner portion bonded to the wall of the bag and the other inner portion substantially unattached, the inner portions of the webs being continuous with a perforate tear line therethrough, a sealing strip over the tear line, the outer edges of the film at the mouth bonded to each other above the fastener strips so that the outer edge can be cut leaving pull flanges with the inner portions of the base webs sealing the interior of the bag until the tear lines are torn.

Abstract: A liquid coffee whitener comprising an aqueous emulsion system which contains as its essential ingredients fat or oil, water, carbohydrate, and an amount of a protein hydrolysate effective to provide a stable emulsion and buffer the emulsion, with the emulsion having a pH of above 7.0. The use of protein hydrolysate provides an effective alternative, both functionally and organoleptically, the the use of sodium caseinate and buffering salts used in coventional liquid coffee whiteners.

Abstract: A method for producing a food product comprising the steps of providing a base layer of cheese; covering the base with a layer of previously popped popcorn; adding a second layer of cheese on top of and in the interstices of the popcorn layer; heating to melt the cheese and to bond the second layer of cheese and popcorn to the base, thereby forming a structure having a plurality of layers; freezing the structure to form a frozen structure; and freeze-drying the frozen structure; and the resulting food product.

Abstract: A method for making an indicia-containing food package wherein a casing article is provided having a plasticized flexible inner surface with an indicia comprising an aluminum-organic dye lake and a binder-carrier. The casing is filled with water moisturized processable food and the food-containing casing is processed at elevated temperature to cook the food and transfer the indicia to the food outer surface. The casing is then peeled from this surface.

Abstract: A method for coating substrates, including high moisture substrates and substrates having high moisture at the surface, with emulsions or suspensions of a water-soluble protein material and hydrophobic material. By adjusting the pH of the protein material in the emulsion or suspension to its isoelectric point in situ, that is, when the emulsion or suspension is in contact with the substrate, the protective properties of the resulting film are improved. Substrates coated by the method showed greatly reduced moisture loss. The method provides a way to form stable films on substrates having moist surfaces. The method is particularly useful to protectively coat agricultural products, including edible high moisture products, which are subject to deterioration from moisture loss, respiration or oxidation.

Abstract: Spreads having a good microbiological stability and a fresh dairy taste are produced from demineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk.

Abstract: Food stuffs are sterilized in a processing room, packing receptacles or a refrigerator with the aid of a mixture of ozone gas and carbon dioxide gas and/or nitrogen gas. Packing receptacles are sealed after they have been filled up with the mixture. Equipments comprise a gas feed apparatus for feeding the mixture into the processing room or refrigerator and a gas control device for maintaining a fixed mixing ratio of ozone gas to carbon dioxide gas and/or nitrogen gas.

Abstract: In a pretzel forming apparatus and method, dough strands are continuously conveyed at arbitrary distance from a receiving station via a knot forming station to a releaase station. Upon entering the receiving station, the ends of each dough strand are grasped by U-shaped grip belts which move the ends toward each other during transport of the dough strand from the receiving station to the knot forming station so as to form a bow-shaped loop with its center portion and side portions. In the knot forming station, opposing brush rolls turn the bow-shaped loop by 360.degree. to form a knot in vicinity of the ends of the dough strand. Thereafter, the bow-shaped loop is folded upwards until occupying a horizontal position. After being suitably moved apart by the grip belts during the transport from the knot forming station and the release station, the ends of the dough strand disengage from the grip belts and sink by virtue of their own weight onto the side sections.

Abstract: Disclosed is a composition containing a pulverized konjak chip being less than about 50 mm in length and 3 mm in width having been dehydrated to about 10-60% of its original weight, a process for its preparation, and dietary foodstuffs in which it is incorporated.

Abstract: In accordance with the present invention a process and apparatus for removing contaminates from edible cooking oil is provided. A continuous stream of cooking oil at an elevated temperature is withdrawn from a cooking bath. A continuous stream of liquid solvent for at least a portion of the contaminates is mixed with the oil. The solvent has a specific gravity different than the specific gravity of the oil. As the oil and solvent streams are mixed, at least a portion of the contaminates are transferred from the oil to the solvent. The oil and solvent mixture is then separated by specific gravity into a stream comprising cleaned oil and a stream comprising solvent and contaminates. The cleaned oil stream is than returned to the bath, preferably being heated in a heat exchanger prior to introduction in the bath.

Abstract: The invention as disclosed herein relates to a process for wrapping and sealing on the circumference of a solid state food material with one or two kinds of clayish state food material in layer condition, thereby forming the same into globular shape. A gate is used to cause the clayish state material to envelope a solid state material as it exits a mould.

Abstract: An encapsulated food product consisting essentially of a solid comestible completely coated with a substantially uniform outer shell of an edible polymer of a type and of a thickness sufficient to prevent the diffusion of flavor and/or color elements from said comestible into a liquid medium or from said liquid medium into said coated comestible, canned or bottled food products containing the same, and the method of making such products.

Abstract: A baking apparatus with a plurality of spaced-apart female molds, and a co-acting top tray provided with and equal plurality of hollow spikes adapted to extend downwardly into the female molds which produce an elongated cavity in a bread roll baked in the apparatus. The distance between the lower end of each spike and the lower end of an associated female mold is greater than the distance between the interior wall of the mold and outer wall of the spike with the first longitudinal cross-section of said female mold rounded at the closed end thereof and the second longitudinal cross-section, in a plane normal to the first longitudinal cross-section, is conical at the closed end.

Abstract: Disclosed herein is a process for producing vinegar of favorable flavor exhibiting inherent flavor, taste and color derived from starting material, comprising the steps of bringing vinegar derived from fruits, etc. into contact with a non-ionic porous synthetic adsorbent, selectively adsorbing to remove iso-valeric acid contained in vinegar and reducing the concentration of iso-valeric acid to below 10 ppm, thereby effectively removing uncomfortable smelly ingredient, while leaving soluble nitrogen ingredient as the tasting or ingredient, organic acids providing mild sourness and color ingredients.

Abstract: Layered sheets of food material are prepared by advancing a plurality of sheets of flexible food material on a moving conveyor belt beneath at least one substantially stationary spiral guide, each of which is positioned above the conveyor belt and plurality of sheets and each of which has a longitudinal axis substantially horizontal and at an oblique angle to the downstream direction of movement of the advancing belt and sheets. At least one of the advancing sheets is passed at least one complete turn about a spiral guide for guiding each sheet passed around each such spiral guide so that each guided sheet comes to lie above another sheet advancing on the conveyor belt to form layered sheets of food material.

Abstract: A process is provided for improving the reliability of sterilization of canned viscous food products by ensuring the proper amount and rate of rotation of cans during heat processing. Improvement in controlling the lethality of microorganisms can be accomplished. The method involves intervallically monitoring the rotation of the canned food in the processing equipment and utilizing the obtained rotation information to correct processing conditions to ensure commercial sterility.

Abstract: A stepwise process for the treatment of wheat as an adjunct to conventional milling is provided which permits recovery of substantial quantities of wheat embryo and scutellum, to thereby increase the yield of premium germ while enhancing the storability of the resultant flour by virtue of removal of the high oil germ fractions. The process involves initial temperating of wheat followed by impact scouring to remove intact embryo; thereupon, the deembryonated wheat is subjected to a second tempering step prior to milling. The break system of the mill is appropriately modified by judicious selection of milling gap so as to permit recovery of intact scutellum, especially from hard red winter wheat.

Abstract: A low calorie coating for frozen confectionery products, which forms a skin and which provides a firm outside coating surface about the confectionery products, is formed by dipping a frozen confectionery product containing calcium ions into a flowable aqueous medium containing an alkali metal alginate to form a coating on the confectionery product and then by spraying an aqueous solution of a calcium salt onto the coating of the coated product.

Abstract: An article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. Also included are an indicia-containing processable food package, a method for preparing the substrate-indicia article, a method for making an indicia-containing food product, and an edible food product as for example a frankfurter having a desired indicia on its outer surface.