Abstract: The invention is an improved beef product for cooking, particularly for cooking on a vertical rotisserie. The product includes a list of ingredients to be mixed with beef. The recipe lists the ingredients by percentages in the order of predominance. The disclosure also provides the manner of processing the beef product and the equipment used in the process.

Abstract: Simulated adipose tissue is provided by heat coagulation of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents. The heat coagulated material has good oil release on cooking and in the mouth and may be flavored for any desired end use. A bacon analog utilizing the simulated adipose tissue as the white (fat) phase thereof is described.

Abstract: There is disclosed a method of texturizing at ambient temperature a mass consisting essentially of fungal mycelia and moisture comprising a combination of steps involving only rolling the mass and juxtaposing sections of said mass. There is also disclosed the meat-like or fish-like product made from the method.

Abstract: A restructured meat product for cooking comprises a mixture of lean meat chunks and elongated thin strips of lean meat which are interspersed between and intertwined about the chunks. The strips cooperate with myosin on the surface of the meat to form a product which, when cooked and sliced, resembles natural meat in taste, appearance and bite.

Abstract: A process is disclosed for producing a simulated sausage product that resembles the natural product in appearance, cooking characteristics, flavor, eating qualities and texture. The simulated sausage is produced by hydrating textured vegetable protein with an aqueous solution containing flavors, spices, and coloring, followed by mixing with a heat denaturable protein ingredient, a soluble sugar system that browns upon heating, and sodium caseinate. To this mixture, a fat system is added. The mixture is then formed into sausage like patties or links and may be heat treated before storage.

Abstract: In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises a step of synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and a step of chemically gelling the resulting multilayer spherical structure with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gellable with said metal ion; the improvement wherein(i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with said metal ion, and(ii) among said edible aqueous sol materials, a material forming the inner layer is convertible to a softer aqueous gel than a material forming the outer layer or is present as an aqueous sol

Abstract: There is disclosed a method for dyeing avian eggs whereby a pleasing decorative mottled appearance results. The method involves the temporary application of a hydrophobic granular water-insoluble solid to the eggshell followed by dyeing of the egg utilizing a conventional aqueous dyestuff. The granular solid is removed from the egg following the dyeing step.

Abstract: A method for producing fatty confectioneries having three-dimensional decoration deposited thereon comprising the steps of providing a mold having three-dimensional recesses in design, pattern and/or letter configuration, placing a plate mold having through holes corresponding to said recesses in configuration and position on said mold, spraying decorative fatty confectionery material in the form of fine particles into said recesses through said through holes, removing said plate mold from the mold, pouring base fatty confectionery material into said mold over said decorative fatty confectionery material, cooling said mold to cool and solidify said base and decorative fatty confectionery material and removing the resulting confectionery from said mold.

Abstract: A textured soybean product is produced from full-fat soybean by hydrating whole soybean by treatment with a dilute alkaline solution; mixing the hydrated soybean with full-fat soy flour and equilibrating the moisture content thereof; and passing the mixture through an extrusion cooker. The textured product has excellent flavor, color, and appearance, and can be formulated into an all-vegetable ground meat analogue or it can be used as an extender in blends with ground meat.

Abstract: Fresh cheese-like food products may be obtained by adding at least one thermally coagulable protein selected from the group consisting of whey protein, liquid albumen, liquid whole egg, albumen powder and whole egg powder and a coagulant composed of starch and glucono-.delta.-lactone to milk and/or skimmed milk, mixing them, and heating the mixture to effect coagulation.These food products have a water content of 75-85% by weight, a fat content of 0-8% by weight and a protein content of 5-10% by weight, are rich in calcium and vitamin B.sub.2, and exhibit a milk flavor and slightly sweet taste attributable to lactose.

Abstract: A structured protein product is prepared from a protein material having a three-dimensional organization solely by applying osmotic force. The process comprises exchanging the water in said protein material with an osmotic agent by compacting the protein material in an envelope of semi-permeable material which is closed and then immersed in a solution of osmotic agent.The product obtained may be used in the production of deep-frozen, preserved or dehydrated food products.

Abstract: A simultaneously compacted, shaped, molded and unitized, self-contained, unit-integral, chew-resistant animal food system product containing animal food and structure-supporting fibers, preferably in a fibrous form, in an amount sufficient to make said product chew-resistant, self-contained and unit-integral and to enable it to be and remain in its compacted, shaped and molded form. The product contains sufficient structure-supporting fibers to yield a chew-resistant product. The structure-supporting fibers are animal safely digestible structure-supporting fibers, such as collagen, animal safely indigestible structure-supporting fibers, such as cellulosic materials, or a mixture of animal safely digestible structure-supporting fibers and animal safely indigestible structure-supporting fibers, such as a mixture of collagen and cellulosic materials.

Abstract: A product of fish meat paste simulating shrimp, prawn or lobster, prepared by mixing 1 part by weight of fish meat paste and 0.2 to 2.5 parts by weight of edible fibrous material having a three-dimensional reticulate structure, kneading the mixture and forming the kneaded mixture into pieces of a predetermined shape and size. The fibrous material may be replaced by 0.4 to 2.0 parts by weight of edible fibers of less than 0.5 mm in diameter. The edible fibrous material or fibers incorporated into the fish meat paste impart to the product a texture which gives a particular oral sensation as if real shrimp, prawn or lobster were being eaten.

Abstract: Methods for forming simulated, shaped, edible products suitable for human and/or animal consumption, or as a bait for marine creatures; and simulated, edible products produced thereby.

Abstract: A fabricated food product is prepared by shaping a blend of edible textured protein particles, including single cell protein, bound together with a whey protein concentrate composition having more than 30% protein which is capable of forming a gel at 15% solids within 30 minutes when heated at 85.degree. C., wherein at least 50% of the protein in the whey protein concentrate is whey protein prepared by physical separation techniques.

Abstract: A room temperature storage stable meat-containing solid pet food having a moisture content within the intermediate moisture range and simulating in appearance and texture marbleized lean red meat in chunk form prepared by a process which comprises co-extruding a first ingredient phase simulating lean meat and a second ingredient phase simulating fat into and through an enclosed blending compartment having oriented therein a plurality of stationary elements which cut, divide and axially rotate substantial portions of the first and second ingredient phases and simultaneously maintaining a pressure within the blending compartment from about 250 to 400 psig sufficient to bind the phases together and to form a casting of randomly blended first and second ingredient phases; heat setting the casting of blended ingredient phases to form a structurally stable material; and subdividing and shaping the heat set casting of blended phases into small pieces resembling small cuts of lean meat marbled with fat.

Abstract: Simulated food products in the form of discrete shape-retaining pieces having a calcium alginate gel matrix, and in particular simulated meat petfoods, are made from a mixture produced by mixing (a) an aqueous slurry comprising a comminuted food material and having a water-soluble alginate salt dissolved therein, with (b) a slurry, usually aqueous, of a calcium salt sparingly soluble in water having a monohydric or polyhydric alcohol or a sugar comprised therein as a retardant; and thereafter allowing the mixture to gel.The alcohol may be isopropyl alcohol, glycerol, propylene glycol or butylene glycol. Corn syrup, sucrose or a mixture of sugars may be used as the sugar.

Abstract: A dental care device which encourages more frequent tooth cleaning. The device comprises a brush body consisting of a brush core provided with bristle members, which brush body is surrounded in full or in part by a solid, palatable mass of physiologically acceptable materials. The device has the appearance of, and is to be treated as, a sweet.

Abstract: High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

Abstract: A meat analog is prepared from an aqueous protein solution comprising heat-coagulable protein. The heat-coagulable protein in the solution is denatured before or after the intimate mixing with a starch and an alkali metal sulfite, the moisture level of the resulting mixture is adjusted to a level suitable for extrusion in equipment that shapes and forms a fibrous protein product having meat-like texture.

Abstract: An improved meat product is disclosed, which comprises a slab of ground meat, shaped to resemble a steak. On both sides of the slab is a set of grooves. The grooves on a particular side are parallel to each other, but the grooves on one side are oriented in a different direction from that of the grooves on the other side. This arrangement assures that the meat particles, before cooking, will be intertwined, thereby improving the similarity in texture to an actual steak. After cooking, the meat product will have parallel darkened bands on its two sides, thereby enhancing its visual similarity to a charcoal-broiled steak.

Abstract: A reformed rice product is made by extruding a dough through a low-pressure, pasta-type extruder to form simulated rice grains which are then dried at a temperature of up to 150.degree. C. to a final moisture content not exceeding 15% of the product. The dough is made by adding water to a dry composition comprising a mixture of pregelatinized and ungelatinized flour, sodium chloride and fat in powder form.

Abstract: Disclosed is a simulated adipose tissue which is unusually pleasing in taste and texture and is characterized by a juicy, smooth melting property closely resembling natural fat. The simulated adipose tissue can be employed alone or with any type of meat or meat analog where a degree of fatty tissue is desired, and is most desirably employed in products which are served fried. In a preferred embodiment, a simulated bacon product is prepared containing the simulated adipose tissue and a red meat simulating phase. The simulated adipose tissue has droplets of fat, approximately 10 to 120 microns in diameter, encapsulated within a matrix based on a heat coagulable, preferably proteinaceous, component, and a water-soluble, film-forming component.

Abstract: A process for producing a soybean and other vegetable protein based food product having an enhanced protein content and the texture and mouth feel of meat and other chewy foods which comprises contacting a compacted, defatted, vegetable protein containing seed meal material with water at a pH ranging from about 2.0 to about 6.5 at elevated temperatures and superatmospheric pressures for a time sufficient to extract a substantial amount of the non-proteinaceous solubles and increase the protein content thereof while essentially maintaining the structural integrity of the starting material, recovering the product from the aqueous liquor and reducing the moisture content thereof to produce a porous product.

Abstract: A bland curd-like product is derived from glandless cottonseed by an aqueous extraction process. After a heat treatment of a cottonseed "milk", coagulation is allowed to occur and the whey is separated. The coagulum is then spray-dried to provide a product with longer shelf-life.

Abstract: A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter utilized to form a layered product by such processes as extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat products. This multi-phased meat analogue may then be placed in pans and heated, smoked and cured and then be cooled, sliced and packaged and thereafter be ultimately used and cooked like natural multi-phased meat products.

Abstract: Products such as film, sheet, paper, fiber, coating material, binder, and molded materials e.g. capsules, cups et al are disclosed. The products are prepared by use of an alpha-glucan comprising repeating units of [3)-Glc-(1.fwdarw.4)-Glc-(1.fwdarw.4)-Glc-(1.fwdarw.], (wherein Glc represents alpha-D-glucopyranose residue) as its sole constituent or a member of its constituents according to conventional methods.

Abstract: An edible three dimensional food product and composition. The composition contains about five percent by weight of an uncooked, unhulled sesame seed, a minor amount of an oil rejection material, and a matrix of ground corn dough. Also disclosed is an apparatus for molding the composition into a relatively thick shaped item.

Abstract: A process of texturizing a mycelial fungal mass and resultant product is disclosed. The fungal mycelial mass containing 20% to 35% and preferably 23% to 33% solids in water is extruded through a die containing a foraminous member and a compression zone whereby a meat-like material is obtained.

Abstract: The invention relates to an improved food product for animals and a process for producing such a product. The product and process are based on whole animal blood, and/or coagulable phase(s) of such blood, which is (are) subjected to controlled stimulated coagulation.

Abstract: A method whereby decorative designs and the like can be formed upon baked goods by transferring a pre-printed design from a transfer material to an uncooked dough surface. In one embodiment the dough surface is first covered with a thin layer of flour preparatory to transferring a water-soluble ink design to the dough. In a preferred embodiment after the dough is baked a liquid glaze is applied to the surface thereof for imparting a decorative and protective coating to the baked goods. The process of the invention is suitable for both hand and automated operation.

Abstract: A process for preparing a molded poultry product using a mold device with the configuration of a cooked poultry comprises two sectional members each having an internal contour of a portion of the configuration whereby assembly of the sectional members forms an internal surface having the configuration of the whole cooked poultry. A flexible bag is provided within the assembled sectional members for assuming the shape of the internal surface when poultry meat is passed into the flexible bag.

Abstract: A method for the manufacture of formed edible products from moist edible pieces. Pneumatic suction draws the pieces into a mold or die cavity. A binder such as a gel solution is applied to the pieces in the cavity to cause adherence between the pieces. Thereafter contact with a chilled surface serves to attach the formed mass to the surface. The die is then withdrawn, leaving the form attached to the chilled surface. The preferred source material is onion pieces, with the method being carried out to produce onion rings. Also apparatus for carrying out the method and products resulting therefrom.

Abstract: A food product comprising a laminar sheet material comprising two edible sheets of different swelling properties, the two edible sheets being bonded together along at least a portion of the surfaces of the sheets. At least one of the sheets is capable of swelling and being deformed in water, and the laminar sheet material is so deformed.

Abstract: There is disclosed a formed food product of microfibrillar protein comprising a bundle of microfibrillar protein having a diameter of fiber of 10.mu. or less and a high heat resistance (A) and a microfibrillar protein having a diameter of fiber of 10.mu. or less and a low heat resistance (B) and optionally one or more fillers and/or other additives, which has similar structure and texture to those of cooked natural meats and has excellent stability to hot water cooking, excellent shape retention and good texture, and hence is useful as an artificial meat product.

Abstract: A bulk package of a mixture of hard and soft pet food results in no chunking and no product separation when the hard pet food is provided in bite size pieces having at least two large dimensions and the soft pet food is present in the form of slender strands having a length between 1.4 and 3.0 times the largest dimension of the dry pet food pieces.

Abstract: A foodstuff composed of a texturized protein impregnated with a binder composition comprising gluten, dairy seroproteins, albumin and an edible liquid diluent, e.g. water.

Abstract: Disclosed are aerated, dextrose-based confections and methods for their preparation. The confections essentially comprise from about 87% to 99% dextrose, from about 0.5% to 3% whipping agent and from about 0.5% to 7% moisture. In one method for making the confection, a confection melt is prepared from melted dextrose monohydrate and a whipping agent such as hydrated gelatin. The confection melt of specified temperature range (190.degree. F. to 270.degree. F.) is pumped through a whipper so as to aerate the mixture to particular densities (0.2 to 1.0 g./cc.). The composition is simultaneously cooled to achieve particular whipper exit temperatures (160.degree. F. to 220.degree. F.). The aerated confection is then formed into pieces of desired shape and size and thereafter cooled. One embodiment of the aerated confection is suitable for use as blackboard chalk.

Abstract: A nutritious tasty meat snack analog having characteristics simulating the meat-based product is made from non-meat protein material, fat, water, spices, colorings and flavorings. The fat is emulsified in water with a proteinaceous food component emulsifier, preferably a protein micellar mass, and blended with an aqueous dispersion of a protein binder, which preferably is sodium caseinate or a protein micellar mass, and fibrous protein, preferably protein fibres formed from a protein micellar mass. The blend, which also includes the spices, colorings and flavorings, preferably along with preservatives, added at various stages of processing, and in the form of a stiff paste with fibrous particles distributed therethrough is then stuffed into appropriate casings, smoked and dried under controlled temperatures and humidity conditions to the desired moisture content, preferably about 15 to about 25% by weight, tempered and cut and packaged in a moisture-proof package.

Abstract: This invention relates to a method for making a rice-cracker or "senbei" as it is known in Japan which has a curved shape such as cylindrical, hemispherical or petaloid unlike the usual flat rice-cracker; a planar blank of a rice-cracker is made by rolling, by punching and by drying so as to have an appropriate water content and one surface of the blank is coated with liquid seasoning including salt water; the blank is then heated with the water content of one surface being different from that of the other surface with the two surfaces being heated to different temperatures.

Abstract: The method for preparing food products from a hydrous paste comprises the preparation of a suspension on basis of milk proteins followed by texturization: A homogenous mixture prepared from an aqueous casein suspension is formed, with or without serum proteins, with or without at least another ingredient selected from the group conprising glucides, lipids and proteins other than milk proteins. The content of milk proteins of the paste is about 10% to about 45%, the water content about 35% to about 85% and the dry material content at least equal to about 15%. In at least one state of the process including preparation of the suspension, texturization and post-texturization, a thermal treatment is applied at a temperature between about 50.degree. C. and about 150.degree. C. for a time up to about 3 hours, optionally in the presence of added divalent ions.

Abstract: The present invention relates to a novel physical form of gluten to be utilized as a self-binder for meat-like products excluding the need of egg albumen. The novel physical form contains an inert material bound within its matrix and is characterized by its net-like fibrous structure, which fibers have a diameter smaller than 2 mm diameter and a viscosity of at least 50,000 cps.The novel physical form of gluten is obtained by agitating vital wheat gluten with a reducing agent at a temperature below 70.degree. C. and incorporating during said agitation the solid inert material having a particle size below 5 cm diameter. A preferred type of said inert material is textured vegetable protein.The product obtained according to the invention can be successfully utilized in meat industry, enhancing the binding properties of the meat and improving its texture as an extender.

Abstract: A slab of compacted, frozen comminuted meat has grooves formed in at least one surface. It is cooked on a flat grill, grooves downward, to flatten the grooves and predominantly caramelize the spaces between grooves.

Abstract: Meat from mollusks, especially clam and oyster meat, and isolated soy protein fibers are integrally bound by parboiling the meat, buffering the fibers, and mixing the two under agitation followed by forming and cooking.

Abstract: The invention relates to a method for the processing, sterilization and packaging of a food product starting from a raw material basically consisting of Krill, in order to obtain a protein rich food product with good taste, consistency, structure, preparing abilities and keeping properties. Said method includes the steps of breaking down the whole Krill into small particles, sterilization of the broken down Krill, cooling and grinding the sterilized product into liquid or semi-liquid form and packaging the liquid substance under aseptic conditions, whereby the liquid substance is solidified in the aseptic packages.

Abstract: A food supplement concentrate of an ingestible agent such as a seasoning, flavoring, oleoresin, essential oil, vitamin, mineral, and mixtures thereof encapsulated, enveloped or otherwise encased as a dispersed microphase within but recoverable from a matrix of encapsulating medium such as a starch, protein, flour, modified starch, gum, and mixtures thereof. The concentrate is prepared by mixing the edible agent and the encapsulating medium with a limited quantity of water adequate to permit conversion of the mixture, under applied extrusion pressure and controlled heat, to provide a dense, essentially unexpanded glassy extrudate with said ingestible agent dispersed therethrough in microform.

Abstract: A lollipop is made by providing an elongated rigid stick member having an enlarged hollow end portion. Candy material is then formed on the outside of the hollow enlarged end portion of the stick member. A liquid comestible flavoring material is then caused to flow through the open end of the stick member and into the interior of the enlarged end portion. The open end of the stick member is then sealed. In use, as the candy material is consumed, an opening in the enlarged end portion is gradually exposed, the opening either being an existing opening or one formed by biting into and thus rupturing the hollow enlarged end portion. The flavoring material is thus permitted to flow from the hollow stick member for consumption purposes.

Abstract: A thermally stable low calorie hydrated emulsifier system which is used to deliver flavor, flavor precursors, color, color precursors, and lipids or mixtures thereof in a heated food or beverage product is disclosed. The emulsifiers that are useful in this composition are selected from the group consisting of polyglycerol monoesters of fatty acids, monoacylglycerol esters of dicarboxylic acids, sucrose monoesters of fatty acids, polyol monoesters of fatty acids, phospholipids, and mixtures thereof.

Abstract: Nut-like food compositions comprising a dispersion of oil droplets in a continuous phase of film-former are provided with substantially improved moisture resistance characteristics by employing an irreversibly heat-coagulable film-former, limiting the quantity of permanent plasticizer present in the formulation to a quantity no greater than the amount of heat-coagulable film-former, and exposing the dispersion to conditions sufficient to heat-coagulate the film-former and render it substantially less water soluble. The simulated nutmeats of this invention are particularly suited for use in moist food products.