Abstract: Process for the decontamination of vegetable foods from Listeria-sp. which consists in adding solutions of lysozyme, non-toxic and physiologically compatible salts thereof, to said foods, with or without adjuvant substances, at concentrations suitable for affording decontamination.

Abstract: Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream; and then (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having (e.g., equilibrating to) a second predetermined temperature; wherein the total thermal treatment received by the liquid whole egg product during the process is at least sufficient to pasteurize the product.

Abstract: Novel firm, natural yoghurt compositions made by fermentation of a fermentation mixturte comprising about 15 percent to about 70 percent fresh cowmilk or ewemilk and about 85 percent to about 30 percent soymilk using yoghurt culture organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a natural yoghurt composition having a taste and consistency like or substantially indistinguishable from that of a corresponding yoghurt composition made from the fresh milk used in making the novel yoghurt compositions. Flavoring agents and fruit preparations suitable as additives in preparation of yoghurt composition can be added in conventional manner. The provided compositions have an enhanced protein content with a PER value of at least 2.6 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk. Also provided are methods of preparation of the novel firm, natural yoghurt compositions.

Abstract: A process for the preparation of natural vanillin is disclosed wherein eugenol and/or isoeugenol is oxidized microbially to vanillin using microorganisms of the genera Serratia, Klebsiella or Enterobacter.

Abstract: A process of producing a high-stability parboiled rice product which is not quickly rehydrated, but which is highly resistant to breakdown during long periods of steamtable exposure. The parboiling process comprises a hot water soak followed by steaming to effectuate substantially complete gelatinization. The rice is then pre-dried at an elevated temperature and tempered for an extended period of four to six hours. Plural stages following tempering reduces stress and thus enhances kernel integrity.

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

Abstract: A mixture of skim milk or low fat milk and(A) 0.18-0.80% by weight based on the weight of the milk of a mixture of(a) 88-89% by weight of microcrystalline cellulose and(b) 11-12% by weight of carboxy-methyl cellulose and(B) 0.1-1.0% by weight based on the weight of the milk of gum arabic.

Abstract: A pizza snack kit is disclosed which contains a slice of thermoreversible C-gel pizza sauce, a prepackaged cheese topping and at least one prepackaged baked pizza crust.

Abstract: In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics. The retentate is then fermented with a particular blend of a coccus culture and a high level of a rod culture. The usual propionic acid-forming micro-organism, such as Propionibacterium shermannii, is used. The fermentation is desirably carried out at high temperatures to achieve the results of the invention. The fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture. The fermented and evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese.

Abstract: The present invention discloses the use of bacteriophages for controlling unwanted fermentation of cheese by bacteria.

Abstract: A soybean protein food product made by use of a newly discovered microorganism which releases a soybean protein clotting enzyme, and a method of making such soybean protein food product. The new enzyme functions to clot a soybean protein (soymilk), thus permitting an effective production of new fermented soybean products, such as a soymilk cheese or a soymilk cream, as well as any other wide varieties of soybean protein food products.

Abstract: A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a resonating chamber. The protein-containing fluid and acid are introduced into the chamber at a velocity and pressure which causes instantaneous mixing of the protein-containing fluid with the acid to form an acidified mixture. The acid is introduced into the chamber in a ratio such that the pH of the protein-containing fluid is lowered past the isoelectric point of the protein.

Abstract: The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing partially-defatted nuts with an edible oil, preferably containing a flavoring agent and a sweetener. This process makes it possible to produce partially-defatted nuts having both an improved flavor and a low caloric content.

Abstract: A baking apparatus with a plurality of spaced-apart female molds, and a co-acting top tray provided with and equal plurality of hollow spikes adapted to extend downwardly into the female molds which produce an elongated cavity in a bread roll baked in the apparatus. The distance between the lower end of each spike and the lower end of an associated female mold is greater than the distance between the interior wall of the mold and outer wall of the spike with the first longitudinal cross-section of said female mold rounded at the closed end thereof and the second longitudinal cross-section, in a plane normal to the first longitudinal cross-section, is conical at the closed end.

Abstract: An improved process for preparing individual fruit sections from fresh citrus fruit, with improved ease of peeling and sectioning and with reduced amounts of adhering albedo. The fresh citrus fruit are initially scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit is then immersed in an aqueous solution of a pectinase enzyme. A series of positive pressure pulses is applied to the immersed fruit, to infuse the enzyme solution into the albedo and, after storing the infusion-treated fruit for a prescribed time period, the peel and other membrane material can be readily removed from the fruit and the individual fruit segments readily separated from each other. Infusing the pectinase enzyme solution under pressure, rather than vacuum, and maintaining the solution at approximately room temperature, rather than an elevated temperature, significantly improves the ease of peeling and sectioning and reduces the amount of adhering albedo.

Abstract: A cookie product is prepared having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure. The liposomes substantially retain their structural integrity during the processing, mixing, and post extrusion baking and thus remain intact in the finished cookie. The liposomes may encapsulate flavorings, fragrances, preservatives, anti-staling agents, and other labile food additives. The liposomes may provide a sustained release of the encapsulant to the cookie during storage and prior to consumption. The encapsulant may be released when the cookie is baked or eaten by the consumer. The cookies are prepared by feeding the cookie ingredients to a blending zone of a cooker-extruder and heated to form a heat treated mass. A liposome-encapsulated component is added to the cooled heat treated mass and mixed at low pressure and temperature to prevent rupture of the liposomes. An optional source of water may also be admixed to form a dough-like mixture.

Abstract: Disclosed are physical processes for fats and oils, especially fish oils and dairy oils and fats, involving deodorization and/or cholesterol level reduction. Either freshly refined oils or stored oils that have oxidized (such as reverted fish oil) can be treated. When processing fish oil, the fish oil is preferably deaerated, mixed with steam, heated, flash vaporized, thin-film stripped with countercurrent steam, cooled (all steps being performed under vacuum), and then stored under oxygen free conditions. When processing dairy and various other oils and fats, certain of the above steps such as initial deaeration and final storage under oxygen free conditions may be eliminated. The process provides oils and fats from which all or a substantial portion of the free or non-esterified cholesterol has been removed and which, at least in the case of fish oils, are clean tasting.

Abstract: The invention relates to an enzymatic composition and method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be used both in normal and modified atmosphere packages.

Abstract: A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus Rhizopus and which exhibits a milk-coagulating activity (A) and a protease activity (B) such that the ratio of (A)/(B) is larger than 0.1, with soymilk thereby inducing coagulation, and collecting a resulting coagulated material. The novel foodstuffs produced have the benefit of lacking the bitterness and astringency common to soybean, abounds in emulsifying activity, exhibit a high water-retention property, and are smoothly agreeable to the taste. Thus, they have extensive utility as substitutes for raw materials in conventional processed foods. They are especially suitable for use as raw materials for emulsifiable foods.

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.