Abstract: Roasted coffee beans are delivered to an airtight container. The container is purged with CO.sub.2 or N.sub.2 until the O.sub.2 concentration is between 0.2 and 2%. The container is then sealed and the coffee beans are aged under an atmosphere consisting of CO.sub.2 or N.sub.2 with small amounts of O.sub.2. During the aging process, which involves a liberation by the coffee beans of a gas rich in CO.sub.2, the pressure in the container is maintained between 0.4 and 1.8 atmospheres. Aging may take place at temperatures between 20.degree. and 25.degree. C. and, under such circumstances, the O.sub.2 concentration in the container is maintained within the range of 0.2 to 1% throughout the aging period. The aging period at these temperatures is between 15 days and 31 days. Alternatively, aging may take place at temperatures between 30.degree. and 50.degree. C. The O.sub.2 concentration in the container is then maintained within the range of 0.2 to 2% throughout the aging period which is now only 4 to 10 days.

Abstract: A method for preventing deterioration of a food is disclosed wherein an oosaccharide originating from agar or carrageenan or both agar and carrageenan are added to the food. The method is effective to prevent deterioration of foods attributed to retrogradation of gelatinized starch.

Abstract: Novel cultured buttermilk compositions made by fermentation of a fermentation mixture comprising about 15 percent to about 70 percent fresh cowmilk, ewemilk or other suitable fresh milk and about 85 percent to about 30 percent soymilk using buttermilk fermentation organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a cultured buttermilk composition having a good acceptability and like or substantially indistinguishable from that of a corresponding cultured buttermilk composition made from the fresh milk used in making the cultured buttermilk compositions. Flavoring agents and fruit preparations suitable as additives in preparation of cultured buttermilk compositions can be added in conventional manner. The provided compositions have an enhanced Protein Efficiency Ratio value of about 2.5 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk.

Abstract: The invention relates to a method of producing a bland tasting full fat soy flour meal or grits (PSM) wherein the soybeans either whole or split are treated with live steam or water under atmospheric pressure at temperatures ranging between 85.degree. to 100.degree. C. for 21/2 to 20 minutes or for an equal or shorter period under steam pressure in excess of atmospheric pressure, the combination of time and temperature under steam pressure in excess of atmospheric pressure being such that the degree of blandness in the resultant PSM is about equivalent to the blandness which results in the stated treatment under atmospheric pressure.

Abstract: An aseptically packaged, liquid, non-dairy coffee whitener which is shelf-stable for several months, and a process for preparing it, are provided. The coffee whitener comprises water, vegetable fat, an edible emulsifier system, a milk protein, salt, and other optional ingredients. The process comprises performing an ultra-high temperature sterilization treatment on a mixture comprising water, heated vegetable fat, an edible emulsifier system, and milk protein; cooling; homogenizing; and further cooling and packaging the resulting emulsion in an aseptic container under aseptic conditions. The product is shelf-stable for several months before opening and is stable against browning under refrigeration conditions for up to four weeks after opening. Browning is avoided by the absence or substantial absence of any reducing sugar in the product.

Abstract: A process for improving the filterability of wort or beer comprising treating said wort or beer with an enzymatic product produced by Disporotrichum dimorphosporm exhibiting xylanase activity in an amount effective to improve the filterability.

Abstract: A puffed food product is produced by adding to 100 parts by weight of a mixture comprising a soybean protein isolate and wheat flour in a mixture ratio of 40 to 60:60 to 40 (weight ratio) a mixture containing 10 to 30 parts by weight of at least either one of egg white or whole egg and 0.2 to 3 parts by weight of an expanding agent, and heat treating the mixture by microwave radiation under air blow.

Abstract: A composition for treating meat to reduce moisture loss incurred during cooking in which the percentage of meat varies from about 9.91% to about 66.67% by total weight of the treated produced comprising between about 0.001% and 0.180% by total weight of the treated product of about a 1% to 10% acetic acid solution, between about 0.034% and 0.180% by total weight of the treated product of gelatin, between about 0.350% and 2.500% by total weight of the treated product of starch, between about 0.001% and 1.250% by total weight of the treated product of sodium chloride, between about 0.001% and 0.500% by total weight of the treated product of a phosphate salt, and the balance being non-halogenated water, the percent by total weight of the non-halogenated water being inversely related to the percent by total weight of the treated product of the meat and being between about 6.91% and 31.08% by total weight of the treated product.

Abstract: The present invention relates to a method and ingredients for making a natural food peanut punch. The ingredients comprise liquid skim milk, sugar, stabilizer, peanut butter and liquid caramel, all in varying amounts with the sugar and stabilizer first being preblended and then added to the skim milk heated to about 72.degree. C., and the peanut butter and liquid caramel then added while maintaining the 72.degree. C. temperature with continuous agitation for about 10 minutes.

Abstract: To prepare alcohol-free drinks with a yeast aroma, such as alcohol-free beer, an aqueous starting liquid containing nutrients and/or flavor substances is used. The starting liquid can be prepared by mixing a nutrient and/or flavor substance concentrate with water. A yeast is removed from a fermentation process and is freed from the fermented liquid. The starting liquid and the yeast are brought into contact with one another, and in particular at such low temperatures that virtually no alcoholic fermentation occurs. The starting liquid and the yeast are left in contact with one another until the aroma substances of the yeast have diffused from the cell into the liquid and the yeast has exerted its reducing effect.

Abstract: A rennet casein-based puffed product is prepared by coagulating casein with rennet and adjusting the pH to from 5.1 to 5.7, drying it under controlled conditions, extruding it at a dry matter content of from 81% to 85% by weight and subjecting it to subatmospheric pressure. The product may be consumed as such, may be organoleptically modified, or may serve as a texturing, flavoring, or decorative agent in the preparation of culinary and confectionery-chocolate products.

Abstract: The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk product having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows:Soluble Complex Carbohydrates--10 to 70% of solids;Maltose--0 to 70% of solids;Glucose--5 to 70% of solids;Ash or Minerals--0.1 to 0.6% of solids;Protein and Fat--1 to 3.5% of solids;Fiber--0.05 to 0.4% of solids.The rice milk product can also be converted to a dried product.

Abstract: A method is disclosed for preparing coated, frozen comestibles which, when reconstituted by microwave heating, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles. According to the method, the comestibles are enrobed with a first coating of a batter including wheat flour and shortening and fried, and the once coated and fried comestibles are then given a second coating, fried a second time and frozen.

Abstract: A process for manufacturing cheese and cheeselike products is disclosed wherein a warm emulsion is used which contains water, fat, milk protein or protein derived from milk, and optionally other ingredients. The emulsion is well mixed, pasteurized, cooled, stiffened and formed into shaped pieces. According to the invention, said protein is used in a soluble form and said shaped pieces are treated with calcium ions. For many purposes a soluble paracaseinate is useful as protein.

Abstract: Substantially pure chymosin is separated from rennet extracts by contacting a liquid extract with an anionic exchange medium, preferably a diethylaminoethyl (DEAE) cellulose resin packed in a liquid chromatographic column, either as a static bed or stirred bed. The rennet extract and resin are conditioned so that the resin selectively binds pepsin and chymosin passes through the resin bed and is recovered from the liquid extract from the column. The bound pepsin is periodically removed from the resin by passing a suitable eluant through the resin bed.

Abstract: Continuous fermentation of a must by yeast in a single vat to ensure a high yield and good productivity under conditions which remain stable for long periods is obtained by inhibition of the growth of the yeast by limiting the amount of assimilable phosphate and by continuous injection of a small quantity of fresh yeast.

Abstract: A process for treating fruit and vegetable materials to inhibit the formation of a reddish colouration during heat processing which comprises adding an effective amount of a protein to the fruit or vegetable material.

Abstract: This invention is a method for making agglomerated bits. The agglomerated bits are made by mixing aspartame and a bulking agent, desirably maltodextrin, with starch and a gum. Flavorings and dispersing agents can be added to this blend. Upon mixing of this blend, a vegetable oil and water mixture is added to the dry ingredients with mixing which causes agglomeration to occur. Following agglomeration, the agglomerated bits are dried and sifted through a screen. The agglomerated bits are suitable for use in home-cooked grain cereals and other foods.

Abstract: Antioxidants containing purified and hydrolyzed gallotannins are derived from plant materials and are incorporated into foodstuffs for inhibiting oxidation in the foodstuffs.

Abstract: A clear, calcium-fortified aqueous acidic beverage is provided which can contain large amounts of dietary calcium while remaining clear and storage stable even during pasteurization and refrigeration. The beverage can comprise a clear aqueous solution of an organic calcium compound such as calcium gluconate at a pH of about 4 and below wherein the calcium compound content does not exceed the solubility limit of the compound in water. An inorganic calcium salt can be used alone or in combination with an organic calcium compound to form an acidic beverage provided the pH is adjusted with an organic acid.