Abstract: A process for extracting bitter principle and tannin from hops, uses ethanol as the extracting agent in a single extraction. By controlling the water content of the ethanol used, the quantity of extracted tannin can be controlled. The tannin component can be separated out of the obtained extract as desired. By treating the extract with water vapor, all the alcohol can be simultaneously expelled and recovered. Ethanol is preferably removed and recovered from the resultant draff by means of the flash desolventizing system (FDS) method.

Abstract: A high amylose starch enrobing slurry comprising a starch material of not less than 50 percent by weight of amylose, wheat flour, and edible acid is applied to the outer surface of a frozen food product. After the starch slurry has been applied, the food product is frozen and then coated with a high melting point lipid. The resulting product is then stored at subfreezing temperatures. After the coated food product is deep fried in lipid, the starch enrobing forms a crisp tender crust that is retained for a substantial period of time.

Abstract: A sweetening tablet containing 100 parts by weight of APM (L-aspartyl-L-phenylalanine methylester) with a particle size of from 0.01 to 0.4 mm, 150 to 400 parts of glycine, 10 to 40 parts solubility accelerator, and up to 4 parts auxiliary tabletting agent, in each case based on dry weight.

Abstract: A pad assembly for use in a microorganism culture test is provided which comprises, in sterile conditions, a water-absorbing pad which is impregnated with a culture medium for culturing given microorganisms and dried, a filter member bonded to the upper surface of said water absorbing pad and having submicron pores of a size capable of substantially preventing the microorganisms from passing therethrough, and a coating of an antibiotic deactivating agent applied to the upper surface of said filter member or to the common surface between said filter member and said water-absorbing pad, as well as testing apparatus having the pad assembly mounted in a vessel. The invention eliminates the adverse effect of antibiotics in a sample to be tested which will otherwise inhibit the growth of microorganisms in the sample to adversely alter test results.

Abstract: This invention relates to a process for preparing a dehydrated, readily reconstituable (i.e. "instant") baby cereal porridge product from a reduced-viscosity, gelatininzed, cereal flour-water mixture. The reduction in viscosity of the gelatinized cereal flour-water mixture is achieved by a method in which a cereal flour-water slurry having flour solids content in the range 14% to 30% inclusive, is gelatinized and then subjected to a mechanical shearing action. In preferred embodiments one of the cereal flour ingredients in the slurry is oat flour.

Abstract: Enzymatic method for production of instant tea, comprising treating tea leaves with an SPS-ase preparation, whereby the extract yield is improved, and instant tea made with the extract exhibits superior clarity.

Abstract: An improved method of producing silage for use as ruminant feed, whereby green fodders are ensiled with about 1 percent of an additive containing methylolurea and methylenediurea in a weight ratio between 1 and 20 to 1, sufficient free urea to prevent reversion to free formaldehyde, a buffering agent to maintain pH, and water. The method preserves contained natural protein, substantially prevents growth of mold, and increases crude protein content, palatability, and feed efficacy. Operative feature of the method is the discovery that a methylolureamethylenediurea-urea solution may be reacted to a point where it will not sterilize the bacteria needed to ferment contained sugars to carboxylic acids, but will protect the silage against mold formation and natural protein degradation. A process for producing the required silage additive from urea, formaldehyde, ammonia, alkali, and water is provided.

Abstract: Preparation of a proteinaceous material suited for use in milk substitutes by treatment of crude vegetable proteins such as soy flour, faba bean flour and the like with an SPS-ase preparation. In addition to conversion of the vegetable protein, the treatment hydrolyzes the soluble polysaccharide content in the crude vegetable protein into predominantly mono- and di-saccharides, including dissolving +hydrolyzing previously insoluble polysaccharides.

Abstract: Treatment of pomace or comminuted suspension of whole fruits and vegetables with SPS-ase alone or combined with cellulase to increase juice yield and improve separation of residual pomace solids from juice product.

Abstract: Process for disrupting cells by contacting an aqueous, cell-containing medium with a protease enzyme, wherein the enzymic contact is preceded by contact with an ionic surfactant; the polysaccharide solutions thereby produced; and a process for displacing a fluid through a well and/or a permeable subsurface formation communicating with the well, by injecting into the well an optionally diluted, aqueous solution of such a polysaccharide.

Abstract: Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.

Abstract: A process for enhancing the flavor impact and mouthfeel characteristics of foodstuffs, particularly citrus-flavored beverages and desserts, is disclosed which comprises adding an effective amount of a bittering agent selected from the group consisting of naringin, limonin, nomilin and combinations thereof.

Abstract: A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in an acidic fruit-flavored beverage comprising adding a protein hydrolyzate at a level of from 0.1 to 1 gram per liter on an as-consumed basis. The protein hydrolyzate must be bland and free from appreciable off-flavors or off-odors and must be soluble in water at pH 2.5 to 4 and preferably also soluble in cold water.

Abstract: A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a fruit-flavored dry beverage mix which comprises adding a low level of an amino acid or combination of amino acids. The amino acids which have been shown to produce these results include 1-proline, 1-asparagine, 1-aspartic acid, 1-arginine, .gamma.-amino-n-butyric acid, 1-alanine, 1-glutamine and combinations thereof.

Abstract: Lysophosphatidic acid and the physiologically compatible salts thereof possess particularly advantageous properties as emulsifiers for use in foodstuffs and in particular exhibit unexpectedly good results when used in a process for making dough, for use in the production of farinaceous products, in which a wheat flour is mixed with 0.01 to 2.0% by weight (based on the weight of wheat flour) of lysophosphatidic acid or a physiologically compatible salt thereof.The emulsifiers of the invention comprise a mixture of phospholipids, the mixture comprising lysophosphatidic acid or a physiologically compatible salt thereof in an amount of at least 30 mol %. The emulsifiers may be prepared by treating a mixture of phospholipids with phospholipase D and phospholipase A.

Abstract: Liquid dough conditioners for bakery goods are disclosed which comprise a blend of diacetyl tartaric acid esters of glycerides, glycerides, and either lactic acid or an acyl lactylic acid. These conditioners are stable in varying temperature conditions.

Abstract: Fresh citrus pulp is water washed and/or combined with an inorganic basic material such as calcium oxide in order to raise the pH of the pulp material to about 4.0 or above. The pH-adjusted pulp is then frozen and freeze-dried resulting in a dry pulp material which has good wetting and dispersion characteristics and a natural appearance in aqueous medium.

Abstract: An apparatus for continuously disintegrating cells of microorganisms comprising a mixing vessel and an accumulating vessel communicating with one another through a disintegration device. The disintegration device comprises a hollow body having a seat in which there is installed a needle valve member. The hollow body further comprises a sleeve having a bottom wall incorporating the needle valve member and a side wall having openings for communicating the interior of the sleeve with the accumulating vessel. An insert is installed in the opened end of the sleeve which is connected to the sleeve and has a central passage coaxial with the valve member and communicating with the mixing vessel.

Abstract: A method of producing a low-fat cheese product comprises the steps of inoculating milk having a fat content of between 0.3% and 1.5% with a culture of Lactobacillus bulgaricus and Streptococcus thermophilus and with a culture of Lactobacillus casei in addition to a normal cheese starter culture whereby the culture of Lactobacillus bulgaricus and Streptococcus thermophilus produce the required flavor and rapid fermentation of lactose and the culture of Lactobacillus casei assists in hydrolysis of protein. Syneresis of the curd is impeded by the addition of a monovalent cation such as sodium in the form of sodium chloride.

Abstract: A process for producing concentrated shoyu which comprises adding and mixing a shoyu koji into the juice separated from a shoyu moromi in the early stage of brewing, used as a brewing water, and then carrying out fermentation and ageing according to the usual method.