Abstract: A method for treating mushrooms in order to preserve and clean them and to improve their flavor is disclosed. The method includes soaking of the mushrooms in an edible vegetable oil such as soybean oil. After the soaking step, the mushrooms are water rinsed to clean and to remove excess oil, and then allowed to dry. As an alternative, a source of air under pressure may be used to clean the mushrooms and remove excess oil. Mushrooms treated in accordance with the present invention have been found to maintain a fresh condition for much longer periods of time than untreated mushrooms, and with a definite improvement in the flavor thereof.

Abstract: This invention relates to a fish bait comprising a raw fish which has been ground and pulverized in micronized form, blended with a surface active agent, and the resulting mixture dried by a process which allows the pulverized bait to remain raw, such as by freeze-drying, pulverizing the dried bait again to a micronized form, and thereafter placing the dried and micronized bait into a water permeable container and sealing the same. When placed in the water, the bait thus manufactured, allows the taste and smell thereof to be dispersed throughout the water and thereby attracts a desired fish.

Abstract: Low calorie, high protein edible water-in-oil emulsions formable into margarine-like tablespreads are produced from sweet milk protein concentrates by heating to 70.degree.-105.degree. C., an aqueous concentrate of sweet milk proteins having a pH-value of at least 5.1; cooling the heated protein concentrate to 55.degree.-38.degree. C.; and emulsifying the cooled protein solution into an edible oil to form a 65-35% aqueous phase, 35-65% oil phase, water-in-oil emulsion. The emulsion is thereafter further cooled to a temperature at which the emulsion is stable to form a margarine-like tablespread.

Abstract: A composition containing a fat or oil is obtained by adding with stirring a fat or oil to an aqueous solution containing 0.8% by weight or more in terms of soluble nitrogen content of an aqueous extract from an animal source, which extract contains as main constituent water-soluble and thermally noncoagulable polypeptides, and having a viscosity at 25.degree. C. of 30 centipoises or higher, thus solubilizing said fat or oil without using any artificial emulsifier or surface active agent. The composition is stable and does not separate the fat or oil over a long period of time. A fatty food product of high nutritive value is obtained by use of an edible oil, seasonings, and other additives.

Abstract: In a closed type Koji making method, gas is circulated by ventilation through a system comprising an oxygen inlet, a fan, various kinds of cyclones and a Koji making chamber. Aqueous vapor or steam is blown directly into the ventilation gas and its temperature and humidity are always maintained constant. According to the Koji making steps, temperature and humidity in the Koji making chamber are adjusted to an optimum value by opening and closing a by-pass line to effect the Koji making. Until germination of Koji-mould occurs, the ventilation gas is maintained substantially free of oxygen and the density of oxygen after the germination should be maintained at a necessary minimum value.

Abstract: The invention relates to a process for increasing the feed value of lignocellulosic materials by contacting the material with an alkaline liquid. The alkaline liquid supplied in excess is allowed to run off the material before any essential alkalization effect has been reached. After the liquid absorbed in the material has provided its effect an acid solution or nutritive solution is added to the material for neutralization of non-desired excess of alkali. Said solution is applied in such an amount as to at least correspond to the residual absorption capacity of the material resulting after the drainage due to the effect of alkaline liquid absorbed by the material. The invention also provides for an apparatus suitable for carrying out such process.

Abstract: This invention relates to non-dairy creamer compositions and, in particular, to non-dairy creamers based on sodium caseinate and having improved resistance to feathering.

Abstract: A shelf stable, semi-moist, simulated egg comprising specified amounts of egg solids, edible water absorbing hydrocolloid, a high protein binding agent, water, and either sugar, sugar equivalents, or mixtures thereof.

Abstract: A meat analog product resembling comminuted natural meat is made by a process of: (a) contacting with hot water and agitation a mixture comprising fat and two proteins having different temperatures of heat coagulation thereby heat coagulating one of the proteins to form agglomerates; and (b) heating the agglomerates to heat coagulate the other protein.

Abstract: An aqueous composition includes a normally biodegradable component and contains tertiary butyl hydroquinone to inhibit microbial growth. Oxidative rancidity is also controlled when the composition has a fat or oil content. A method is described which adds tertiary butyl hydroquinone to aqueous biodegradable materials in concentrations that inhibit microbial growth.

Abstract: The invention relates to fatty foodstuffs, particularly anhydrous frying fats containing phosphatides, proteinaceous material, preferably whey and/or skim milk powder and an ammonium salt, preferably ammonium adipate, for improving its browning characteristics upon frying.The fatty foodstuff preferably further comprises citric acid or a citrate and calcium salts of lactic and glutamic acid for improving the flavor of gravy prepared from such fatty foodstuffs.

Abstract: An expanded board-like food product in the form of a thin wafer-like sheet having a plurality of elongated chambers rectangular in cross section and formed by passing a viscoelastic dough cake formed of edible vegetable material through a gap between a pair of opposingly rotating rollers and then a gap between a pair of scrapers. The product has many advantages to the conventional plastic porous board.

Abstract: A beverage for supplementing the dietetic requirements of sugar and essential salts in a mammalian body depletable through vigorous physical activity, whereby the level of available utilizable energy stores within the body are enhanced, comprising an aqueous solution of sugar, sodium chloride, potassium chloride, and free citric acid in precise compositional ranges.

Abstract: Confectionery fat of improved melting and bloom-resistant characteristics comprises a blend of selectively hydrogenated C.sub.16 -C.sub.18 palmitic and non-palmitic fats, especially blends of separately hydrogenated components containing more than 50% of the palmitic component. Suitable palmitic fats include palm and cottonseed oils. Liquid vegetable oils such as soyabean and groundnut oil may be used as the non-palmitic fat.

Abstract: N-Acyl-2,6-dialkyl-p-aminophenols wherein each of the 2,6-alkyl groups has a tertiary.alpha.-carbon atom, are used as antioxidants to stabilize edible organic substances subject to deterioration by oxidation, particularly edible fats, fatty oils, fatty alcohols, fatty acids, and esters of fatty acids.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a plant protein material and an alkali metal carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components from the slurry, and then drying the neutralized slurry. The process produces a product which is improved in odor, taste and color.

Abstract: A fish extract having a high nutritive value and being free of fish smell and bitterness is advantageously obtained when fish bodies are directly charged in a reaction vessel without subjecting them to the conventional cutting and slurrying treatments and are treated with two kinds of proteinases at different pH values of 9 to 10 and of 5 to 6 at 50.degree. to 60.degree. C.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a plant protein material and an alkali metal carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, drying the neutralized slurry, and then blending the dried modified proteinaceous slurry with an unmodified proteinaceous material. The process produces a product which is improved in odor, taste and color.

Abstract: Free-flowing powder dessert compositions containing up to as much as 15% by weight of natural liquid honey uniformly distributed throughout the compositions.

Abstract: An oven cooking monitor and method automatically control the cooking, to a selected degree of doneness, of a plurality of food times requiring different cooking times, thereby permitting the food items to be loaded into the oven in random size order and to be removed in the order in which they become done. In restaurant or fast food cooking a number of different roasts of beef of different sizes often are placed in an oven to be cooked to a uniform degree of doneness, or roasts of similar or different size are placed in an oven at different times. Uniform cooking, without overcooking, is achieved through the present invention by providing a separate disconnectable probe for each food item to generate a signal varying with the temperature sensed by each probe. A reference temperature signal is set to correspond to a desired degree of doneness, and the sensed temperature signal and reference temperature signal are compared, yielding an output signal when the sensed and reference temperatures match.