Abstract: The object of the invention is to provide an improved process for preparing a fully gelatinized rice.FIG. 1 shows an inclined enclosed chamber 10 wherein rice is cooked in hot water in a first zone at low end 12 and is steamed in a second zone at raised end 14. Locks 32 and 34 permit continuous pressure operation. The rice removed from lock 34 has a moisture content of 30 to 75% and its starch is substantially completely gelatinized. The cooked rice is preferably drived in conventional manner such as in drier 40.The invention enables the preparation of a high quality fully gelatinized rice with less energy consumption, less loss of product weight and decreased effluents in need of treatment than conventional processes.

Abstract: Loss of texture in vegetable and fruit material caused by heating such material in connection with the preservation thereof can be minimized by contacting the fresh vegetable and fruit material with certain organic compounds for a short period of time and then removing the organic compound by rinsing the material with water or a water-based medium prior to heating the vegetable and fruit material.

Abstract: Poly beta hydroxybutyric acid is produced by the aerobic culture of Methylobacterium organophilum strains NCIB 11482 to 11488 inclusive on a carbon source such as methanol.

Abstract: A process for producing a dried albedo clouding agent which does not impart off-flavors to the beverage is disclosed. The process involves heating albedo-containing material which is then ground and treated with a macerating enzyme. The enzyme is then inactivated and coarse particles are filtered out and discarded. The filtrate is centrifuged to obtain the clouding agent which is then washed with water, isopropyl alcohol or a combination of the two. The clouding agent is dried to obtain a stable product compatible with dry beverage formulas for citrus-type beverages.

Abstract: A low temperature food drying process dries foods to the substantially absolutely dry state without deterioration by using a low humidity drying gas. This process comprises, in combination, the steps of (a) contacting a food with a low humidity drying gas having a dew point of -75.degree. to 0.degree. C., to dry the food at a temperature less than 60.degree. C., (b) passing the water-containing gas discharged from the step (a) through an adsorbing bed capable of adsorbing water preferentially to effect dehumidification of the discharged wet gas to a low humidity drying gas having a dew point of -75.degree. to 0.degree. C., (c) recycling the so regenerated low humidity gas having a dew point of -75.degree. to 0.degree. C. to the step (a) and using the regenerated gas for drying again, and (d) regenerating the adsorbing bed in which water has been adsorbed, whereby the food is dried to the substantially absolutely dry state.

Abstract: Novel methods for treating grain, particularly wheat, to prevent sprouting are disclosed. These methods include applications of sulfur dioxide gas to grain in amounts which are effective to prevent sprouting. In an alternate method, nitrogen gas is applied to grain to enhance the anti-sprouting activity of sulfur dioxide. Ammonia gas may also be subseqently perfused into the treated grain mass in amounts which are effective to preserve the color, odor and flavor of the grain, and to minimize the corrosiveness of the aforementioned sulfur dioxide treatment. Concurrent application of carbon dioxide gas and ammonia gas is also disclosed as reducing sprouting.

Abstract: Saccharifying starch hydrolysate to a high DX glucose syrup at pH 3-5 by the enzyme mixture of a glucoamylase and an acidophilic iso-amylase. A lower dosage level than the heretofore conventional glucoamylase dosage may be employed and higher DX glucose syrups can be obtained.

Abstract: A citrus food, which is prepared by incorporating 0.005 to 1.0 weight percent of cyclodextrin into natural citrus fruit in the course of the production of said food, thereby removing or reducing the bitterness as well as in preventing the formation of cloudiness in the citrus food.

Abstract: A reformed rice product is made by extruding a dough through a low-pressure, pasta-type extruder to form simulated rice grains which are then dried at a temperature of up to 150.degree. C. to a final moisture content not exceeding 15% of the product. The dough is made by adding water to a dry composition comprising a mixture of pregelatinized and ungelatinized flour, sodium chloride and fat in powder form.

Abstract: A process for softening tough mushrooms or parts thereof by subjecting the mushrooms to an enzymatic treatment. The disclosed process makes possible the attainment of soft, edible mushroom fruit bodies having an agreeable consistency and good flavor. The process involves cleaning the mushroom material and subjecting the cleaned mushroom material to aerobic or anaerobic incubation in a sour solution having a pH value ranging from 3 to 5.5 and a salt percentage ranging from 0.02 to 0.5 mole. Glucanase or chitinase may also be added to the solution. Incubation is carried out at a temperature between 20.degree. C. to 55.degree. C. for a period ranging from 12 hours to 5 days. After incubation, the material is boiled and packed at a reduced pressure. The process makes possible the preservation of flavorful, edible mushroom material independent of mushroom harvesting seasons.

Abstract: A reverse osmosis method of concentrating fruit juices wherein a major portion of the fruit juice sugars are removed in a reverse osmosis first stage from the fruit juice at about room temperature and a pressure in the range 500 to 1500 psi, using porous cellulose acetate membrane material, while flavor compounds are removed in a reverse osmosis second stage from the separated water in liquid form therefrom at a temperature in the range 0.degree. C. to about room temperature and a pressure substantially in the range 50 to 1000 psi using asymmetric, porous, polymeric membrane material which is non-polar relative to the membrane material of the first stage as determined by .delta..sub.d of the solubility parameter of the membrane materials.

Abstract: Methods of producing fodder are disclosed in which a layer of peat is sown with seeds of quick-growing variety producing strong root systems.The layer of peat is allowed to remain undisturbed for a period of days after which the peat with the then germinated seeds is suitable for use as fodder.In one embodiment the layer of peat is disposed on a surface impermeable to plant roots.The seeds may be introduced into the peat before or after formation of the layer.

Abstract: Process to prevent the growth of microorganisms in moist storage grains by treating the grain with an aqueous solution of ammonium bisulfite containing an amount of sodium hexametaphosphate which is effective to increase the growth inhibiting properties of said solution.

Abstract: A process of producing ethyl alcohol is disclosed in which the wort is formed by separately supplying to a fermentation tank (1) a moist particulate feed containing a component convertible to a fermentable sugar under pressure and at a temperature in excess of about 250.degree. F. (preferably using an auger feed having a restrictive outlet) which induces rapid conversion to fermentable sugar before the feed enters the wort, and (2) an aqueous liquor which mixes with the converted feed to form the wort which contains yeast or other microorganism for converting the fermentable sugar to ethyl alcohol. The firmentation process is desirably carried out continuously, a portion of the wort being continuously or periodically removed, and the solids removed therefrom to provide a beer which is distilled to remove alcohol and provide a sugar-containing aqueous liquor which is recycled to the fermentation tank.

Abstract: This invention relates to the treatment of bakery products to be stored in the deep frozen state. Such products are deep frozen in an appropriate plant after the baking process and removed therefrom and thawed out for consumption.According to the invention, before the deep freezing process, a material that maintains and/or increases the moisture content of the crumb is injected through the crust and into the crumb. The weight relationship of the injected material is 4 grams per 100 grams of the product.

Abstract: A process for producing orange juice which comprises steaming and crushing a whole orange or its rind, adding to the crushed material an enzyme produced by a microorganism of the genus Trichoderma or the genus Aspergillus and being free from those components having the activity of disintegrating the flavedo layer which will be eluted at a pH between 8 and 12 by fractionation, reacting the mixture at a temperature of 30.degree. to 55.degree. C., deactivating the enzyme, filtering the reaction mixture, and separating the residue.

Abstract: An edible three dimensional food product and composition. The composition contains about five percent by weight of an uncooked, unhulled sesame seed, a minor amount of an oil rejection material, and a matrix of ground corn dough. Also disclosed is an apparatus for molding the composition into a relatively thick shaped item.

Abstract: A method for producing bread is described which involves kneading a dough with an L-ascorbic acid, a dicarboxylic acid or salts thereof of the formula ##STR1## wherein n, X, Y, Z and Z' are as herein defined, cystine, methionine, alums and nicotinic acids, allowing the thus kneaded dough to ferment and then baking the thus fermented dough.

Abstract: A method and a device to form a layer of certain thickness of an emulsion-like substance, for example, butter or margarine from a feedstock of any shape, wherein an amount of substance is repeatedly scraped from the feedstock and subsequently a portion of the desired thickness is separated from the scraped-off amount, the resultant portions being then joined one behind the other to form the desired layer, whereby owing to the scraping treatment of the emulsion-like substance the structure thereof is broken up and further treatment of the substance is facilitated even at lower temperatures without a change of the desired properties of the substance.

Abstract: A process and apparatus for producing pastry and flaky pastry-like products wherein the starting mixture passes through a series of rollers wherein each succeeding roller moves faster than its preceding roller and the fleece-like film developed thereby is conducted to a variable speed conveyor belt wherein the ratio of the speed of the belt to the speed of the last roller is adjusted to expose the fleece-like film to a mechanical undulating effect, the film thereafter being dried. The temperature of the rollers is maintained at a predetermined precise low level within a range of 1.degree. C. as a result of circulating brine or other liquid through the roller mechanisms.