Abstract: This invention relates to a baked foodstuff containing an additive to prevent softening caused by moisture, wherein the additive is a carbohydrate derivative which has been modified by means of heat energy, radiation or an additional chemical compound and which is water-insoluble to the extent of at least about 25% by weight, and is capable of swelling. The invention also relates to a process for the preparation of the baked foodstuff.

Abstract: A delamination resistant fried dough product such as a pizza shell having a unique structure is described. It is composed of a flat at least partially fried body of soft porous dough and crispable outer crust with a plurality of blisters having generally hemispherical upwardly extending domed upper surfaces. The blisters usually contain one or more cavities substantially larger in size than the pores of the dough. The blisters are spaced apart from one another laterally and ligaments of dough are located between the blisters to connect the upper and lower surfaces of the crust for the purpose of unifying the crust and preventing the top portion of the crust from becoming delaminated from the lower portion during the frying process. After the crust has cooled, a topping, such as a pizza topping, sugar or glaze, fruit, cheese, egg, custard, etc. is applied to the top surface of the crust which is then usually frozen.

Abstract: A process is described for preparing diced hot banana peppers which avoids the usual manual procedures of slicing and removing seeds and pulp. According to the novel method, stems are removed and the peppers are washed in the usual manner, but these washed papers are then passed directly through a commercial dicing machine to produce a diced mass of material including diced vegetable flesh, pulp and seeds. This diced mass is then fed in one end of a cylindrical revolving screen sizer wherein the seeds and pulp are separated from the diced vegetable flesh by passing through the screen to waste while the diced vegetable flesh remains on the screen. The diced vegetable flesh substantially free of the undesirable pulp and seeds is then collected from the screen and can be directly frozen or pickled for use by the consumer.

Abstract: A method of removing orange-brown color causing constituents from yellow pea flour in the manufacture of a high protein pea flour wherein the flour is heat treated including the steps of extracting the flour with a solvent comprising a C1, C2 or C3 monohydric alcohol at a temperature above 40.degree. C. and not more than 30% water by volume to increase the extraction power to remove the brown color causing constituents and then removing the residual solvent from the flour.

Abstract: FD&C Red #3 is solubilized under acidic conditions to provide a substantially cloud-free and precipitate-free product by dispersing the Red #3 in a solvent having a pH above about 4.5, fixing the Red #3 with a substrate, and solubilizing the fixed Red #3 into an aqueous solution in the presence of an amount of gelatin and for a period of time effective to stabilize the Red #3 in an aqueous solution below the pH of about 4.5, and adjusting the pH of the aqueous solution below about 4.5.

Abstract: Appearance, taste and stability of citrus fruit juices and drinks are improved by incorporating xanthan gum and CMC.

Abstract: A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt.part liqueur to 1 wt.part bread component, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread component. The chocolate contains at least 30 wt.% edible fat and the bread component has a prevailingly cellular structure composed of substantially closed cells. The portion of bread component preferably consists of two layers bonded together by a layer of cream. A commercial method of making the cake is also disclosed.

Abstract: An enriched wheat macaroni product conforming to F.D.A. standard of identity regulations therefor, comprising a major portion of a milled wheat ingredient, minor portions of non-wheat protein ingredients including at least one milk fraction protein source, and a predetermined amount of L Lysine.

Abstract: A snack food is prepared from dehulled whole corn kernels by subjecting them to an alcohol treatment prior to deep frying. The alcohol softens the kernels thereby imparting a texture thereto which is more readily acceptable than that of parched corn.

Abstract: Concentrated solutions of dipeptide salts in non-aqueous edible carriers give readily soluble refrigerator-stable liquid sweetners.

Abstract: A fried, starch containing snack product is produced wherein tempeh is included as an essential ingredient.

Abstract: The disclosure is of a process for hot smoking fish to high cooking temperature without significant degradation of the fish product. The process comprises converting the fish skin to a moisture impervious state under non-cooking conditions and then cooking the fish in the presence of smoke while maintaining the moisture impervious nature of the fish skin. Cooking is carried out by raising the ambient temperature incrementally at a specific rate. The fish is subjected to ambient cooking temperatures higher than generally used in prior art processes, enabling one to achieve internal fish temperatures of circa 140.degree. F.-160.degree. F. and higher.

Abstract: Enzyme composition having the activities of cellulase laminarinase, xylanase, dextranase, amilase, pectinase and protease which is obtained by culturing Basidiomycetes belonging to the genus Irpex is used for promoting secretion of milk of livestock and improving the quality of the milk.

Abstract: An encapsulated foodstuff is prepared in a water-soluble and digestable capsule, which not only possesses seasoning properties, but also is nutritious. The capsule contains (a) a powdered water-extract of Chlorella algae, (b) garlic oil, powdered extract of garlic, powdered water-extracts of ginseng and/or American aloe, and (c) one or more vegetable oils.

Abstract: A process for sterilizing barley malt by subjecting the barley malt to soaking in an aqueous solution of an organic alcohol containing up to three carbon atoms under ambient temperature conditions, followed by removal of the organic alcohol solution and drying of the treated barley malt at low temperatures.

Abstract: Alfalfa or clover is extracted with an organic solvent to separate lipids and leave a solvent insoluble residue. The solvent insoluble residue is treated with a base and the base soluble and insoluble fractions separated and further processed into human and animal edible products. The lipids may be used as plasticizers in polymers or copolymerized with monomers or polymers.

Abstract: A freeze-dried sour dough French bread starter culture, or baking additive is prepared by inoculating an unsterilized and unpasteurized flour-water-salt suspension with a natural mother or starter sponge containing strains of Lactobacillus sanfrancisco, and also containing substantial levels of the natural fermentations acids, lactic and acetic; incubating said mixture at about 82.degree. F. until a specified acidity level is reached corresponding to about 2 .times. 10.sup.9 viable bacteria per gram; cooling to about 55.degree. F. and adding stabilizers compatible with the flour system, freezing under moderate conditions (-10.degree. to -25.degree. F.) without first separating the cells from the flour medium; followed by freeze-drying in vacuo to a moisture content in the final product of about 2%.

Abstract: An improved granular dietetic protein concentrate is produced by incorporating 2 to 5 parts of casein into 6 parts of moist fat-free or low fat milk curds; allowing the mixture to swell; and granulating and drying the swollen mixture to a product containing curds and casein in a dry solids ratio of from 1:1 to 1:5.

Abstract: A method is provided for adding salt or seasonings to food being cooked in steam cookers. A heated salt solution or heated seasoning solution which is appropriate for the food to be cooked is brought into contact with the food before, during or after the steaming process. The solution is brought into contact with the food once or several times.Apparatus is provided for adding salt or seasonings to food being cooked in a steam cooker cooking vessel having a cooking chamber. The apparatus includes a separate collecting vessel for accommodating a salt or seasoning solution, a supply line attached to the collecting vessel for connecting the collecting vessel to the cooking vessel, and a conveying and turnover pump for conveying the salt or seasoning solution from the collecting vessel to the food in the cooking chamber through the supply line.

Abstract: A frozen toaster French fried potato product made from a dough comprising a potato base, water, oil, and a high-amylose product, the oil and high amylose product being present in an amount sufficient to give controlled oil absorption, to give shape retention during frying, and to prevent any significant exudation of oil from said product when toasted, and the method of making such product as hereinafter described.