Abstract: Process for making novel foodstuffs from ingredients comprising potato materials and protein are disclosed. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog. Also disclosed is a process to improve the formation of fiber from vegetable protein.

Abstract: A process for preparing an edible plastified dispersion comprising a continuous fat phase and a dispersed aqueous phase, said process comprising the steps of:(a) working buttermilk with a non-dairy fat to obtain an emulsion, and,(b) mixing the emulsion obtained in step (a) with butter under mild working conditions.By employing such a process, it is possible to obtain a melange product in which the characteristic microstructure of butter has not been destroyed. Moreover, only a proportion of the total fat content of the final product need be passed through the churn, enabling a higher production figure to be obtained with a fixed size of churn.

Abstract: A method of determining the specific gravity of a fermentable liquor during fermentation is disclosed. Specific gravity is determined from measurements of original gravity, velocity of sound, and temperature.

Abstract: An enhancement of cheese yield and quality through a combination of direct acidification and starter cultures is obtained by preconditioning cold, raw milk by lowering the pH and heat treating. Then the milk is cooled and post-acidified prior to inoculating with starter culture.

Abstract: Baked goods and in particular hard biscuits and crackers which are hollow and which are adapted to contain a filling are inverted subsequent to baking so that the biscuit or cracker can have a filling inserted therein from the side of the biscuit or cracker that had been contacting the bottom of the oven. It is preferred to insert a filling by means of needle injection into hollow biscuits and crackers through the side that had been in contact with the bottom of the oven since the other side in many instances will contain a fanciful design. The baked hollow forms as they emerge from the oven are inverted by being flowed to a wheel containing longitudinal stepped sections which upon rotation deposit the baked hollow forms on a lower conveyor belt in an inverted form. The hollow baked and inverted forms are then moved to an indexing means which holds the hollow baked forms while they are pierced by a needle and filled with a desired filling.

Abstract: A method of extending the shelf life and of enhancing the keeping quality of fruits which comprises contacting said fruits with amines selected from the group consisting of naturally occurring monoamines, diamines, polyamines related amino acids and their non-toxic salts; esters of naturally occurring related amino acids; naturally occurring precursors of monoamines, diamines, polyamines and their non-toxic salts; naturally occurring metabolites of monoamines, diamines, polyamines and their non-toxic salts; and synthetic analogues of the naturally occurring monoamines, diamines, polyamines and their non-toxic salts.

Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.

Abstract: A method of producing rennet cheese from raw milk, wherein raw milk is standardized, a biological reaction is terminated, a precipitant and cultures are added, cheese mass is separated from whey, and denatured cheese fines are removed from the whey by separation or decantation. The cheese fines are biologically acidified in whey or water, the denatured proteins are removed from the whey or water, the denatured proteins are removed from the whey by separation or decantation, whereby the major proportion of the detrimental calcium is removed along with the separated liquid, the fines are suspended in water or whey, the suspension is warmed for 5 to 10 minutes at 40.degree. to 60.degree. C., the pH is adjusted to form 6.5 to 7.0 and with a 10% neutralization agent, the material is heated to from 80.degree. to 90.degree. C. for 1 to 5 minutes, and the product is returned to the raw milk or added to other dairy products to increase the protein content or the proportion of dry mass.

Abstract: A process for producing kefir is provided which involves normalization of purified cow milk with respect to the content of dry solids by ultrafiltration of the milk at a temperature of 50.degree.-55.degree. C. till the content of dry solids is increased in the normalized milk by 0.5-4.0% by mass, further heat treatment at the temperature of 140.degree. C., introduction into the normalized milk of a leaven prepared using kefir fungi, leavening of the resulting mixture to a pH of 5.0-4.7, residence of the leavened mixture at a temperature of 18.degree.-20.degree. C. to a pH of 4.7-4.5, followed by packing.

Abstract: The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the incorporation into foodstuff materials of an enzyme composition containing an oxidase and its substrate, catalase and superoxide dismutase.

Abstract: A method of continuously ultrapasteurizing liquid whole egg products is disclosed. The method provides improved run times and product viscosity control. In an embodiment of the method, the product is heated by contacting the product to a heated surface, heated by contacting the product to steam, held at the temperature to which it has been heated for a time sufficient to produce a nine log cycle reduction in Listeria monocytogenes therein, homogenized, cooled and aseptically packaged.

Abstract: The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0.1% by weight, the product is amenable to lactose-intolerant individuals.

Abstract: This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes a combination of xanthan gum and locust bean gum. This combination is important in making the formulation suitable to produce either a high quality meal or drink. A Lactobacillus culture, whey, and dehydrated yogurt powder are also included in the formulation. A process for preparing the formulation is described.

Abstract: There is provided a process for preparing iron enriched food products by hydrolyzing pulverized soybean, pulverized carrot or a mixture of the two with saccharide-decomposing enzyme and cultivating yeast in said hydrolyzate in the presence of an iron compound. The food products produced by the process not only contain iron in readily absorbable and adverse reaction-free form but also are rich in nutritive elements derived from soybean and carrot so that they are very useful as meal for patients.

Abstract: A perforated plate extraction column in which a liquid phase is contacted by a gas phase and in which foaming tends to prevent necessary separation of the two phases, in which a physical foam-breaking means is placed above each perforated plate.

Abstract: A gluten-based food product derived from whole wheat, fortified with L-lysine and flavored to provide a food that is not only a complete protein source high in fiber and low in fat and cholesterol, but one which is exceptionally palatable. To make this product, a protein-rich mass of gluten is extracted from wheat flour. Kneaded into this mass is L-lysine and a seasoning mixture. The mass so treated is then divided into shaped units, each unit and an appropriate amount of water being sealed in a bag which is then heated to coagulate and set the treated mass to create a self-sufficient food product.

Abstract: A dried granular form of a whole grain leavening barm containing viable cells of a maltosa-fermenting Lactobacillus and viable cells of a non-maltose-fermenting Saccharomyces has now been produced. The product of the drying process in preferred embodiments contains an admixture of Saccharomyces dairensis (ATCC 20782) and Lactobacillus brevis (ATCC 53295), whole grain flour, nonvolatile products of fermentation, and 5-12% water. Soybean oil containing the emulsifying agent lecithin and antioxidant tocopherols and malted whole grain flour are optional additives. The process of drying provided by this invention employs whole grain flour as a partial drying agent and also employs a sequential method for drying in which the microorganisms are supported on flour in the form of granules for the final warm air-drying stage.

Abstract: A process for the production of sparkling wine, wherein during secondary fermentation a second yeast portion having a reduced autolysis stability is added.

Abstract: The present invention relates to a process for producing a natural cocoa dietary fiber enriched material, whereby the starting material is cocoa powder. The dietary fiber-rich cocoa material is obtained by removing starch which, first, is degraded enzymatically, and then, is extracted in the form of its degradation products, followed by washing, separating and drying steps. The resulting cocoa material rich in dietary fiber is suitable for producing, for example, dietary fiber enriched chocolate, dietary fiber enriched chocolate beverages, dietary fiber enriched chocolate spread and dietary fiber enriched candy.

Abstract: Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting its pH to 4.8-5.8 without coagulation, adding a milk-coagulating enzyme and/or a lactic acid bacterium starter, and the quickly heating the resultant mixture to 25.degree.-84.degree. C., whereby cheese curds are continuously formed, the heating of the mixture preferably being effected by heating a permeate separated out by the ultrafiltration and then mixing the heated permeate with the mixture. The thus-obtained cheese curds affording cheese having smooth texture.