Abstract: Bagels with extended shelf life, preferably at least two weeks, and processes and formulations are disclosed. The process includes the steps of: preparing a dough by mixing flour, water, yeast, salt, and sugar and a freshness-promoting combination of starch-degrading enzyme, monoglycerides, and monosaccharide; holding the dough under conditions of temperature and humidity for a time effective to develop the dough as evidenced by the evolution of carbon dioxide and the degradation of at least a portion of the starch in the flour to oligosaccharides; forming the dough into bagel-shaped dough pieces; and boiling and baking the dough pieces. The freshness-promoting composition preferably includes one or more additional ingredients selected from the group consisting of: a gum, an oil, wheat gluten in addition to that present in the flour, and at least one egg component. It is also preferred to spray the bagel with a solution of an antimycotic following baking.

Abstract: A process for the production of a seasoning sauce, which comprises oat grains as the substrate to result in a lighter colored sauce. Additionally, the level of salt present during a multi-step fermentation is controlled using a relatively low salt brine.

Abstract: A process for the production of a seasoning sauce in which an enzyme-containing, fungus-covered substrate comprising divided bread of wheat gluten. The substrate is mashed with salt water, the mash is subjected to a three stage fermentation and then clarified by squeezing pasturing and filtration.

Abstract: A taste-modification composition comprises adding one or more selected from the group consisting of salt, carbohydrate, organic acid, amino acid and protein to fresh Curculigo latifolia fruits, processed fruits there of or a curculin-containing material obtained therefrom.

Abstract: Coffee brewing cycle time is improved by contacting roasted ground coffee with a brief interval of steam, e.g. 3 seconds. The steam is preferably introduced prior to contact with brewing water and may be followed by a brief interval of pause prior to introducing the water. Steam and water are preferably introduced under a moderately elevated pressure. Improvements in appearance, color, flavor, aroma and yield can be achieved along with reduced cycle time.

Abstract: 2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid and then the reaction medium is neutralized with an equimolar amount of a base to obtain a neutralized reaction medium containing the 2-acetyl-1-pyrroline. A cyclodextrin and/or maltodextrin support material is added to the neutralized medium which then is freeze-dried to isolate the 2-acetyl-1-pyrroline with the support to obtain the 2-acetyl-1-pyrroline incorporated with the support material.

Abstract: A method and apparatus for the continuous countercurrent treatment of roast and ground coffee particles in which a bed of the coffee particles is suspended in an aqueous liquid and the suspended bed is agitated in a manner which facilitates removal of evolved coffee gases from the bed to thereby effect complete, uniform wetting and/or extraction of the coffee grounds. The apparatus comprises a tank in which water flows upward from the bottom and is removed from the top of the tank, with fresh coffee grounds being fed onto the liquid at the top of the tank. Two pairs of interleaved blade assemblies are mounted in the tank for relatively counter rotation to submerge coffee particles into the aqueous liquid and form a bed of suspended coffee particles. A submerging auger, mounted on a central shaft in the tank, facilitates submerging the coffee grounds in the liquid.

Abstract: A method of encapsulating volatile aroma compounds in which an inert gas, such as carbon dioxide, is dissolved in an aromatized edible liquid, and the aromatized, gasified liquid is co-extruded with a molten carbohydrate material having a glass transition temperature of between 20.degree. C. and 80.degree. C. to provide a continuous stream having an outer shell of the carbohydrate material surrounding an inner core of the aromatized, gasified liquid. The continuous stream is extruded into a pressure chamber having a pressure higher than the internal pressure of the inert gas in the aromatized liquid core, and is maintained under such pressure until the carbohydrate shell has cooled to below the glass transition temperature to provide capsules having a shell of hardened amorphous carbohydrate glass surrounding an inner core of gasified, aromatized liquid.

Abstract: A frozen, stabilized herb having a water activity coefficient of from 0.30 to 0.97 and comprising an infused osmotic agent.

Abstract: A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.

Abstract: Essentially dust-free powdered anti-caking agent for foodstuffs is produced by agglomerating particulate material in an airborne fraction of suspended powdered cellulose dust associated with the agitation of powdered cellulose in an enclosed space by contacting the airborne fraction of suspended powdered cellulose particles with a finely divided spray of a dilute aqueous solution of low viscosity cellulose gum and mixing to uniformity.

Abstract: A nutritionally balanced water soluble powdered food composition which, when mixed with water, has a low pH, extended shelf life, high antimicrobial activity, and which includes protein alpha-amino acids in solution or in suspension. The food composition utilizes a binary stabilizer system.

Abstract: A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

Abstract: Tea extract is separated into a lighter colored and a darker colored phase by changing the natural self-separating capacity of the tea extract by concentrating the extract to 6-45 wt %, preferably 12-30 wt % solids, cooling the concentrate below 5.degree. C. and isolating the separated phases. The lighter colored phase is used in preparing clear cold-water soluble tea, reduced caffeine tea, isotonic tea. The darker colored phase may be used to prepare hot-water soluble instant tea, coloring agent, antioxidant or tea flavoring agent.

Abstract: An edible jelly that is convertible by means of a chopstick or other implement capable of kneading the jelly into a taffy or slime-like candy. The jelly stock, formed by a flowable composition whose ingredients include gelatin, is poured into an open cup where it proceeds to undergo setting in the course of which gelling takes place. But before the composition is permitted to fully set and while it is still in a partially-gelled, sticky state, the cup is sealed by a removable cover to arrest further setting. When a child wishes to convert the partially-set jelly into a taffy or slime-like candy, the child removes the cover from the cup and then kneads the jelly therein with the implement to disrupt its internal structure until the jelly assumes the desired constituency, at which point the child with his fingers can pull the converted jelly out of the cup, stretch it into strands and eat the strands as candy.

Abstract: A method for improving the flavor of a drink or a food is disclosed, which comprises adding at least one compound selected from among monomers and polymers of triose-reductone, hydroxymalon-dialdehyde and hydroxypyruvaldehyde to the drink or food at a ratio of from 50 to 10,000 ng per gram of the drink or food. According to the present invention, the addition of at least one compound selected from among monomers and polymers of triose-reductone, hydroxymalondialdehyde and hydroxypyruvaldehyde to a drink or a food at a specific ratio makes it possible to enhance the saltiness of said food, to modify its sourness, to impart to and enhance its full-bodied flavor and to improve the volatilization of its aroma, thus improving the flavor of the food. It is also possible thereby to prevent the deterioration in the flavor.

Abstract: A method of extracting cholesterol from a milk product by shearing a mixture of oil:milk product in a ratio of between about 1:99 to about 1:4 and separating the decholesterolized milk product and oil phases.

Abstract: The emulsified taste-modifier composition of the present invention comprises Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained therefrom, an emulsifier, an aqueous phase and a fat component.

Abstract: Coffee oil is treated by filtering it so that upon contact with a frost charged with coffee aromas to transfer coffee aromas from the frost to the oil, the aqueous and oil phases obtained are decantable. Filtering is effected by passing a coffee oil at a temperature of less than 30.degree. C. through a filter having a pore size of up to 25 .mu.m and may be carried out with diatomite added to the oil to be filtered and/or under a partial vacuum.

Abstract: An automatic beverage brewing apparatus including a brew chamber assembly with a throat in a top portion, a drain in a bottom portion, and a filter positioned therebetween. A movable piston controllably opens and closes the throat and drain during brewing and flushing cycles. A discharge line from the brew chamber has a controllable discharge valve to direct flow from the brew chamber through a dispensing line, a waste line, or to prevent flow though either line. Water may be controllably accumulated in the brew chamber by controlling the discharge valve to prevent flow through either line. At the initiation of the brewing cycle the valve is operated to block the dispensing line and the waste line, whereupon a brewing substance and brewing water are introduced into the brew chamber. The brewing substance floats on and steeps in the brewing water which is accumulated in the brew chamber. A pressurized water line dispenses water into the throat to rinses the throat.