Abstract: The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.

Abstract: Disclosed are ready-to-eat cereals of reduced salt content which nonetheless exhibit the salt taste perception of ready-to-eat cereals having conventional salt levels as well as methods of preparing such R-T-E cereals. The methods of preparation comprise: (A) providing R-T-E cereal base pieces fabricated from a cereal composition having a first, reduced salt concentration, (B) topically applying to the cereal base pieces a saline solution comprising sodium chloride and water in sufficient amounts as to apply about 0.5% to 1.5% by weight (dry basis) to form coated cereal pieces, and (C) drying the coated cereal pieces to a final moisture content of less than about 5%.

Abstract: A coagulent for preparation of an unfermented yoghurt-like food is disclosed. The coagulent consists essentially of an admixture of protease and a coagulent for tofu selected from glucono delta lactone, calcium sulfate, calcium chloride, calcium gluconate, calcium lactate, magnesium sulfate, magnesium chloride, calcium pantothenate and calcium glycerophosphate.

Abstract: A stepwise process for the treatment of wheat as an adjunct to conventional milling is provided which permits recovery of substantial quantities of wheat embryo and scutellum, to thereby increase the yield of premium germ while enhancing the storability of the resultant flour by virtue of removal of the high oil germ fractions. The process involves initial temperating of wheat followed by impact scouring to remove intact embryo; thereupon, the deembryonated wheat is subjected to a second tempering step prior to milling. The break system of the mill is appropriately modified by judicious selection of milling gap so as to permit recovery of intact scutellum, especially from hard red winter wheat.

Abstract: Fermented soybean food without cooking is produced by roughly breaking soybean into about 1/2-1/8 in size, taking off the coat and germ, feeding the roughly broken soybean into a sealed vessel, and after introducing steam at or under 1 Kg/cm.sup.2 for 3-20 minutes to avoid cooking the broken soybean, rapidly discharging the broken soybean from the sealed vessel to the outside normal atmospheric pressure and making puff, and by grinding it into powder, sprinkling hot water of 80.degree.-95.degree. C. onto the powder to avoid cooking the powder, and inducing fermentation by adding malt and salt.

Abstract: A kit and method for lactic acid fermentation to produce pickled vegetables. Mixed cultures of lactic acid-producing bacteria and antioxidants are provided in an initially highly acidic pickling solution to result in relatively rapid, foolproof fermentation. The acidity and anaerobic conditions minimize spoilage bacteria and molds from growing. The mixed cultures of lactobacilli provide for continuous fermentation as the acidity changes over time. The antioxidants prevent the spoilage bacteria and molds from growing without negatively impacting the fermentation reactions.

Abstract: A process for producing marmelo wines is disclosed. The process comprises the steps of crushing marmelo fruits, thereafter pressing the fruits to remove marmelo juices, adding gelatin in an amount of 0.1 to 0.5 percent by volume to the marmelo juice to precipitate and remove a polyphenol compound contained in the marmelo juice, and adding wine yeast in an amount of 200 to 250 ppm by volume to the marmelo juice or material in which water is added to the juice for low temperature fermentation.

Abstract: The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the hydrophobic edible material into the body, as well as improved taste and palatability, which comprises the hydrophobic edible material and a water soluble ingredient selected from the group consisting of water soluble low molecular weight peptides, water soluble concentrated extracts and mixtures thereof.

Abstract: A method of controlling the cooling in green cheese blocks wherein the blocks are rectangular and are placed in identically oriented layers in a rigid rectangular container and wherein the dimensions of the blocks and the interior of the container are directly related so that the blocks can be placed in each layer so as to completely occupy the area provided for the layer and so that a corresponding surface of each block will be free of contact with adjacent blocks and then directing cooling onto the said corresponding surfaces.

Abstract: A process for the metered addition of copper ions in cheese production in a stainless steel kettle is disclosed whereinCO.sub.2 is introduced into water which is to be added,copper ions are produced electrolytically in the added water by means of electrodes immersed in the added water,the enzymes necessary for the cheese production are added to the added water containing CO.sub.2 and copper ions andthe added water containing CO.sub.2, copper ions and enzymes is added to the milk for the cheese production.

Abstract: The invention relates to biotechnology. It concerns a partial hydrolysate whey proteins which contains no residual whole proteins characterized in that it contains peptides spread over the following distribution, as a function of their molar mass:______________________________________ Proportion by weight Molar mass (as g peptides per (g per mole) 100 g total peptides) ______________________________________ MM>5000 0-5 5000>MM>3500 15-25 3500>MM>1500 20-30 1500>MM>500 35-45 MM<500 5-10 ______________________________________as well as the free amino acids; the free amino acid content of the hydrolysate being less than 10% (calculated as grammes of nitrogen per 100 grammes of total nitrogen), as well as an enzymatic product for its preparation:Application to the production of dietetic milk foods.

Abstract: The invention relates to the technology of making beverages.The process of the invention for producing sparkling wines is carried out in a continuous flow by deaerating a blend of white wine materials in the presence of yeast immobilized on a sorbent. The deaerated blend of white wine materials in a mixture with liqueur is introduced into a champagnization zone, wherein a layer of a sorbent is provided, under this layer of sorbent. The yeast required for carrying out secondary fermentation in the champagnization zone and enriching the wine being champagnized with biologically active substances is subjected to adaptation to the champagnization process conditions. To this end, the yeast is placed into the champagnization zone, where the yeast is kept for a certain period of time, isolated from the wine being champagnized.

Abstract: A fermented milk containing butter fat and a method of producing the same. The butter fat is emulsified with a saturated higher fatty acid ester of polyglycerin having an average polymerization degree of 6 or higher and having an HLB of 4 or higher.

Abstract: A method of weaning piglets is disclosed wherein a coated feed, which coating has a maximum sucrose content of approximately 6%, is fed to piglets at least one week prior to weaning and the piglets are thereafter separated from the sows at which time the feed is continually fed to the piglets for at least oen week after weaning.

Abstract: A process for the removal of .beta.-cyclodextrin from egg yolk or egg yolk plasma, wherein the material to be treated is mixed and incubated with an .alpha.-amylase selected from the .alpha.-amylases formed by or derived from micro-organisms of the group Aspergillus niger, Aspergillus oryzae, Bacillus polymyxa, Bacillus coagulans and Flavobacterium or domestic hog pancreas amylase.

Abstract: A method for regulating the structure of fat-containing fresh cheese by ultrafiltration from milk having a percentage of fat in the dry milk solids of more than 0.5% to which, after pasteurization, followed by cooling and adjustment to incubation temperature, a starter culture and rennet are added, followed by a biological acidification at the standard temperature to a pH of at most 4.6, optional thermization at 55.degree. to 60.degree. C., cooling again to ultrafiltration temperature, subjection of the mass obtained to ultrafiltration, mixing of the retentate with the standard additives, and processing the retentate with the additives further by intensive mixing at a temperature of at most 65.degree. C.

Abstract: A method for the preparation of a low-fat butter or margarine product for use as a table spread. The product is prepared by plasticizing a composition containing from about 15% to about 50% lipid, preferably butter fat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid but insufficient to stabilize the lipid against plasticization; and from about 40% to about 60% moisture. Salt, butter coloring and butter flavoring are preferably also included. The plasticization is achieved by subjecting the composition to the high speed cutting action of a sharp bladed food comminuter for a period of time sufficient to plasticize the composition. The product is a smooth plastic spreadable butter substitute containing nutritious protein, which is low in fat and does not require the need for emulsifiers and stabilizers. The product is spreadable immediately after removal from refrigeration, as well as at normal room temperatures.

Abstract: In this invention, both a grape juice concentrate and a grape juice drink are produced by first preparing the raw material for a year's production during vintage, transferring grape juice so produced to a vacuum concentrating column before it ferments, heating the grape juice in the column and subjecting it to a low pressure (vacuum) to separate it into a distillate and a first stage grape juice concentrate which has a Baume of about 35, separate storing the first stage grape juice concentrate, remixing some of the stored concentrate with the distillate to produce a low calorie grape juice drink and further concentrating the first stage concentrate to produce a food product having a Baume above 35.

Abstract: The invention relates to Lactobacillus helveticus AGCl, a sample of which has been deposited on 29 September 1988 at The National Collections of Industrial And Marine Bacteria Limited under the accession number NCIB 40051, or a mutant or derivative thereof. This strain is useful as part of a starter culture addition to cheese milk, for accelerated ripening of cheddar style cheeses.

Abstract: Cheese of the kind used on pizzas is prepared in granular form, and frozen by an individual quick freezing method to maintain granule moisture and distribution. The resulting free-flowing granules can be baked on pizzas in frozen or partially frozen condition while obtaining as good quality baked pizzas as when fully thawed granule cheese is used. The problem of undue browning and blistering heretofore associated with the use of frozen cheese is avoided.