Abstract: The present invention relates to a method for the preservation of hay and other forages for animals and is characterized by distributing to the forages in finely dispersed form and in active amounts to block the growth of fungi and any other biological activity an agent with the ability to achieve a high osmotic pressure in the humidity of the forage. The so treated forage is then brought to storage.The agent according to the invention is a concentrated water solution of an electrolyte with high water solubility stable at actual working temperature, which does not contain elements harmful for animals or humans.

Abstract: The invention relates to a method for preparing low calorie pasta product comprising glutinous flour, an added fiber source, a reducing agent, and water. The use of a reducing agent in the method of the invention neutralizes oxidizers present in or on the surface of the added fiber source whereby improved texture and mouth feel of high fiber-containing pasta is achieved. The amount of corn fiber, soy fiber, oat fiber, etc. in the pasta can be up to about 30 percent by weight without adverse effect on paste texture or color. By replacing some of the glutinous flour in the pasta with bulk fiber, the calorie content of the pasta is reduced.

Abstract: There is disclosed novel leavening systems, doughs and baked goods which employ stabilized x-ray amorphous calcium carbonate as the carbonate factor in combination with suitable leavening acids. Also disclosed are sodium-free leavening systems providing equivalent performance of previously known sodium containing leavening systems.

Abstract: Bitter components, such as limonin, may be effectively removed from citrus juices, particularly navel orange juices, by contacting the juices with an adsorbent resin. The adsorbent resin is derived from a copolymer of a monoethylenically unsaturated monomer and a crosslinking monomer, where the copolymer has been post-crosslinked in the swollen state in the presence of a Friedel-Crafts catalyst and functionalized with hydrophilic groups. Preferably, the copolymers are styrene and divinylbenzene.

Abstract: Method of controlling the baking for foods, wherein an amount of heat absorbed by a portion near the food to be baked in an oven is measured to control heating temperature and/or air flow rate in the oven, based on the measured amount of heat.

Abstract: A package structure for microwave popping of popcorn comprises a conventional tubular body bag wherein a closed bottom end minor length portion is folded over onto a major length portion defining a combined unpopped popcorn space and popped popcorn chamber, and a separator screen is secured across the body between the minor and major length portions at the line along which the minor portion is folded over onto the major portion. The separator screen has screen holes for shaking out separation of spent unpopped popcorn kernels from popped popcorn within the expanded bag chamber into the pocket under the separator screen. A rim about the screen holes blocks return of the spent unpopped kernels from the pocket to the popped popcorn chamber.

Abstract: A food package assembly of the type designed to serve the dual function of providing a package for shipment and storage of a prepared food and of microwave heating of the food in a manner producing a browning or crisping effect that is particularly adapted to the needs of foods, such as French bread pizzas and garlic bread, which cannot be crisped in a microwave oven via the use of a single planar microwave interactive crisping layer and which, due to the grease and/or vapor driven out of them cannot be heated in a microwave oven in a closely confined manner without becoming soggy. In accordance with preferred embodiments, a food product is received upon an inner tray member that coacts with an outer package body to cradle the food product so that the adjoining surface thereof will be crisped by a microwave interactive heating layer applied to the facing surface of the inner tray member.

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 procedure for the production of a cooked ham in which the meat is injected with a brine placed in a bag with a drainage valve which allows for drainage during heating. The valve is sterilized and sealed after heating.

Abstract: A device for sipping and consuming pasta products such as spaghetti is made possible by the inclusion of a pawl on the pathway of the pasta from the container to the consumer of the pasta.

Abstract: The present invention relates to intermediate melting sucrose fatty acid ester compositions that are capable of rapid crystallization from a melted state. The compositions comprise 60% to 97% by weight intermediate melting sucrose fatty acid esters and 3% to 40% hardstock triglycerides or hardstock polyol fatty acid esters. Preferably the average fatty acid chain length of the hardstock material fatty acids is not less than the average fatty acid chain length of the intermediate melting sucrose ester fatty acids. The sucrose fatty acid esters are characterized by their rheology, liquid/solid stability, iodine value, and solids at body temperature. Rapid crystallization of the esters is useful in preventing anal leakage, and it could also translate into a reduction of post-hardening in shortenings and margarines, and into improved high temperature stability and temperature cycling stability as may be encountered during distribution of these products to the end user.

Abstract: A method of lubricating the passage of meat emulsion through the stuffing horn of a meat emulsion encasing machine is disclosed, involving forcing meat emulsion under a first magnitude of pressure through a passage into the inlet of a stuffing horn; then providing a first concentric ring of fluid under a second magnitude of pressure around the passage; and then providing a second tapered concentric ring of fluid around the passage with the tapered concentric ring having an outer perimeter of greater depth than its inner perimeter, and with the outer perimeter being in communication with the first concentric ring and its inner perimeter being in communication with the passage.

Abstract: A new method of vacuum packaging food products utilizing a vacuum and seal following a blanch and achieving a combination of heat and reduced pressure which causes a critical point or boiling point of water, resulting in microbial kill in excess of that achieved by the blanch alone and significantly enhancing shelf life and safety of the food products.

Abstract: A method of manufacturing durable odorless garlic comprising the steps of deodorizing bulbs of raw garlic by immersing them in a deodorizing solution containing at least one of mesoinositol hexaphosphate and silicic acid sol, and then drying the bulbs of raw garlic until the water content thereof is reduced to 50-65% by weight. The thus treated garlic bulbs can be stored for a long time with no deterioration and putrefaction and without losing germinability.

Abstract: A method of filling drums with cooked sterile pieces of solid food products in a packing liquid includes depositing a predetermined quantity of the pieces of solid food product by gravity flow into a sterilized drum substantially without packing liquid, then engaging the drum in a pressure-tight manner with the liquid filling head introducing pressurized steam through that filling head and maintaining steam pressure within the drum and the liquid filling head while introducing a packing liquid into the drum, then applying an air tight seal to the drum head and subsequently releasing the steam pressure from the liquid filling head and removing the liquid filling head.

Abstract: The present invention relates to a food and feedstuff intended to be able to function in connection with an antibacterial system comprising lactoperoxidase-thiocyanate-hydrogen peroxide donor, and salivary peroxide-thiocyanate-hydrogen peroxide donor, respectively, whereby the vegetables present in the food and the feedstuff have been treated in such a way that vegetable peroxidases present have become deactivated.

Abstract: A water-soluble polymeric fishing lure coating having a odoriferous fish-attractant material dispersed therein. A composition for application onto fishing lures to provide olfactory stimulation of fish includes a volatile solvent, a polymeric material dissolved in the solvent and capable of forming a water-soluble coating, and an fish-attractant material dispersed in the solution. A method for imparting an olfactory stimulus to a fishing lure includes applying such composition onto the lure, preferably by spraying, dipping or brushing, and then exposing the lure to air for volatilization of the solvent.

Abstract: A zippered cook-in-bag pouch and method wherein the pouch and a profiled extruded plastic zipper structure at the mouth of the pouch body are formed from material which will withstand substantially without deterioration maximum cooking heat to which contents within the pouch may be subjected when cooking the contents. A set hot melt adhesive between the profiles bonds the profiles tenaciously against separation at room temperature. The adhesive is sufficiently softenable at a temperature substantially above room temperature but near the cooking temperature, for releasing the profiles for opening the pouch body. The adhesive is settable to a non-tacky state in respect to the separated profiles when the adhesive temperature drops below the softenable temperature of the adhesive so that the zipper can then be reclosed and opened at will without adhesive interference.

Abstract: A method of decorating the outside surface of a firm-rinded fruit of vines of the genus Cucurbita e.g. a pumpkin with a non-toxic, peelable film of predetermined design which comprises applying to the outer surface of said fruit at least one homogeneous film-forming composition containing a film-forming amount of a non-toxic polyvinyl alcohol polymer, a plasticizer, a volatile solvent ethanol and an amount of a colorant or a mixture of colorants sufficient to mask the color of said fruit, and allowing the solvent to evaporate thereby forming a non-toxic, peelable film of predetermined design on the surface of said fruit.

Abstract: Food products particularly of meat are extruded cased under pressure. The extrusion pressure, and the energy in the extrudate, makes the circular cross-section the only stable one on emergence from the extrusion head. In accordance with the present invention, two unstable shapes, D-shaped as described, are extruded each cased from its own extrusion head. The heads are disposed closely adjacent back to back so as to have a generally circular overall profile. An outer casing is fitted over the two heads. On extrusion the two D-shaped pieces abut one another and the outer casing to preserve their shapes until stabilized by freezing.